As much as I love eating and the holidays and being generally merry, I’m now more drawn to hiding in my vegetable hole more so than ever. I dream of raw vegetable eating almost daily – just thinking about crunching on something refreshing like a stick of carrot gets me a little perked up. Anything to wash away the decadence, you know? I’m fatigued from too much buying, too much eating, and too much of nearly everything but peace and quiet. Don’t get me started on the music.
Of course, blogging is one of those frivolous commitments. It’s easy to let my blogging schedule slip and take a holiday. Even with a head full of recipes, there’s never quite enough time to execute ideas, much less take photos before 4pm when light slips right below the horizon. I’m learning to push the camera’s buttons a little bit faster, but it’s not as fun. I just need to think about something simple for just one minute – like Lassi… as a digestif, as a small meal, and as a way to make eating as minimal as necessary. For those hungry moments when I can’t be bothered to eat, much less cook. Though, there is just a bit of cooking here.
This is hardly a recipe, but sometimes, it’s difficult to remember the simple things unless someone or something triggers the idea. Several weeks ago we went to a lovely market north of the city and I had this luscious mango-rose lassi and I’ve wanted more ever since. Like most Americans, I find that good mangoes are hard to come by. At least, the ones that is flavored like those of my youth – floral, sweet, creamy, and tropical. These days, the closest thing to the tropics is my daydream.
So there I was drinking pre-made lassi at the market and dreaming of my own fresh creations, but like most other kitchen ideas, it came with a few surprises upon execution. After I finished the photos you are seeing, I noticed that the lassi had taken on a peculiar flavor. I did some Googling and discovered that kiwi’s natural enzymes react with yogurt and dairy, causing them to taste strangely bitter. Or something like bitterness, but I can’t describe it, it was not the lassi I remembered tasting just an hour before…
So, here is the word of caution, and these are big words. This is the kind of lassi you should drink immediately. I mean, straight from the blender and into your mouth, or it will change, much like the light this season. It will slip out from pleasant into weird, so please don’t come and hate me after you try it and find it terrible.
Hopefully, I will find some time this month to go pick some kiwis. I think the escape will make me less frantic and more inclined towards sharing and cooking. I’m also waiting for my persimmons to ripen so I can make this with persimmons. I’ll post photos, thoughts later this month.
Kiwi Rose Lassi
2 c of kiwi flesh
1 c greek yogurt
1 c tea-less chai, recipe below
1 TB rose water
Chai Milk for Lassi
1 cup milk
2 green cardamom pods
2-3 whole black peppercorns
1/4 teaspoon fennel seeds
1-2 pieces cinnamon
+ Make spiced milk by toasting the spices (not ginger) on very low heat until they are aromatic. Then, add milk, ginger, and sugar. Bring to a low simmer and allow to sit for two minutes.
+ Puree or mash the kiwi until they are small enough to go through a straw, Too much blending and the seeds will get crushed and be bitter.
+ Strain the milk and blend with the yogurt and rose water.
+ When ready to serve, mix gently the kiwis and dairy together and top with fresh cardamom powder or chai spice mix. Drink immediately. The longer it sits, the more strange the flavor gets.