"...The herbal lassi is truly a special lassi for people like IT professionals
and high profile managers whose life time job is more of a brain work
which needs a continuous free flow of oxygen to the brain through
uninterrupted blood supply.
The amount of blood and oxygen required for brain teasing jobs is
normally very high and that really increases the job of the heart
to pump more and more blood to the brain."
... see this below ... ~~~ Nancy!
(See this article below ... ~~~ Nancy)
Lassi, a yogurt shake or smoothie, is a popular summer drink in India.
Made with fresh home made yogurt, lassi is often served as an accompaniment to a
meal or as standalone refreshment during the dog days of summer. Energizing and
refreshing, the tasty drink instantly quenches thirst, replaces electrolytes lost due to heat,
and prevents heat strokes. Chockfull of live active probiotic cultures, it also promotes digestion
and prevents bloating.
Mango lassi, made with yogurt, mango pulp and sugar, is widely known and often served
in Indian restaurants across North America. However, in India, lassi has many different variations-
sweet, salty, spicy, herb-infused and fruit enhanced. Every home in India has a beloved variant of the
drink. After experimenting with a few recipes, people learn to incorporate their own favorite ingredients
and come up with their ideal version of the traditional lassi. (Move to the heading to this full text and source)!
Lassi is whipped whole milk yogurt popular beverage made in Punjab region
The yogurt is made from un-homogenized and un-pasteurized whole milk. When cool, the yogurt is
whipped as if one was making a Shake, the butter fat content makes it smooth and traps
the air making it thick.
The Lassi may be made as Salted or Sweetened. Sweetened beverages may be
flavored with Rose, Saffron, Khus or Kewra.
1. Remove and discard separated liquid whey before using Dahi
2. Do not use old or sour Dahi. If Dahi is too sour, add a little bit of milk to Dahi.
3. The butterfat content of whole milk is high. If you make Dahi at home, add some heavy
whipping cream to the milk before making Dahi. Otherwise, add Heavy whipping cream to Dahi
Yogurt before whipping. When the butter fat is whipped at low temperature, it traps air making
Lassi thick and creamy. The principle is same as making whipped cream.
4. Before whipping, make sure that all the ingredients are below 60 degrees F. I refrigerate
the ingredients so they are near 40º F. Its easier to whip in an electric blander as if you are making a shake.
Kachi Lassi is not Lassi. Kachi means raw or un-cooked. In the olden days, fresh raw milk
was diluted with water, flavored and sweetened. It used to be a common beverage at Sikh temples,
and Punjabi weddings. Because of fresh raw milk, the beverage was named as Kachi. The practice
changed to using cooled boiled milk to prevent spreading of typhoid. The cooled boiled milk
replaced the fresh raw milk., but the name 'Kachi Lassi' carried on to date.
Chaach is not Lassi. Chaach is the leftover of churned yogurt after the butter (Makhan)
has been skimmed off. The butterfat in yogurt plays a vital role in making Lassi.
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b-Activ Probiotic Lassi
A tasty, refreshing way to quench your thirst Mother Dairy b-Activ Lassi
also gives all the advantages of Probiotic properties. It is available in an
easy to use cup format adding to the convenience.
(Please move through the heading above, to this full text and source. ~~~ Nancy)
Ayurvedic Herbal Lassi is a special butter milk that contains invaluable Indian herbs
which contain a variety of safe and useful medicinal properties to maintain good health and
long life. This herbal lassi is highly refreshing and relishing during hot summer times.
Lassi, as such has very good nutritional value. Lassi is considered to be even better than milk.
The lassi with a dose of Indian herbal ingredients will help cure many health problems,
if any before they make the body sick. This drink is highly beneficial in the protection of
heart and brain by maintaining healthy blood pressure and circulation.
The herbs to be consumed on daily basis through the medium of butter milk are well
known to every Indian and used in the Indian kitchen in some form or the other.
The special herbal lassi contains (i) honey, (ii) ginger, (iii) garlic, and (iv) black pepper.
The herbal lassi is truly a special lassi for people like IT professionals and high profile
managers whose life time job is more of a brain work which needs continuous free flow
of oxygen to brain through uninterrupted blood supply.
The amount blood and oxygen required for brain teasing jobs is normally very high and
that really increases the job of heart to pump more and more blood to brain.
In the entire body, it is only the heart, that never takes any rest from day of birth till the day
of death. The continuous pumping of extra ounces of blood to meet extra demands of
oxygen gradually increases the stress and strain on heart muscles.
The oil rich and costly foods are cause for the formation of plauque on the inner walls of
blood vessels thereby narrowing down the arteries and other blood vessels. This plauque
formation further increases the resistance to the blood flow and thereby further increasing
the pumping load on heart and heart muscles. This leads to greater risk for IT professionals,
who always find more time for brain work and less time for physical exrercise.
Those who can drink Herbal Lassi regularly on daily basis can be highly benefited on three
counts : (i) stable blood pressure, (ii) optimum blood sugar, and (iii) smooth blood circulation.
All these can prolong the life and efficiency of heart, kidneys, liver and eyes.
How to prepare ingredients of herbal lassi ?
(1) Black Pepper Sugar Powder : This powder is made of sugar and black pepper. It is to
be prepared by taking 15 spoons of sugar and 150 black pepper seeds into in a small mix
container. Grind the mixure well to make it a fine powder and keep the powder into a bottle for
daily use in lassi. This entire pepper sugar powder is to be used for about one month @ half a
teaspoon per day in the lassi. This means that we are making sure to eat at least 5 black pepper
seeds every day.
Diabetic patients can avoid use of sugar by taking appropriate quantity of fresh pepper powder
instead of pepper seeds and sugar.
(2) Ginger Garlic Paste : This paste is made of ginger and garlic. Take 100 gms of ginger and
100 gms of garlic. Remove the covered layers from both ginger and garlic cloves and clean them
well. Cut the ginger into small pieces and put the same into a small mixy container along with
cleaned galic cloves. Grind them well in the mixy container to make it a fine paste. One spoon of
rock salt can be added to this paste while grinding to increasing the taste of lassi and also to
preserve it for longer times. Pack this paste into a bottle and store it in a fridge. Use this ready
made paste @ one spoon per day in the lassi. This will ensure you to consume about 3 - 4 cloves
of garlic along with a half a spoon of ginger per day.
Those who are on fasting may like to use only ginger paste without garlic or go for dried
ginger powder.
(3) Honey : Purchase 1 liter of branded pure organic honey from any reputed shop which do
not contain any crystal sugar or gaggery. Add one spoon of honey to one glass of butter milk.
This will help you to consume honey in therapatic quantities.
(4) Lassi : Take 1 small cup of fresh sweet curd and 3 small cups of plain filtered water into a
steel container and stir them well with the help of traditionally used Indian wooden stirrer till
it becomes a homogeneous liquid.
How to prepare herbal lassi ?
Take 1 big glass of butter milk and add the following to butter milk :
One spoon of honey,
One spoon of ginger garlic paste or dried ginger powder.
Half a spoon of black pepper sugar / pepper powder,
Mix well lassi with all these ingredients with the help of a spoon. Filter out the fibre,
if necessary. Drink the herbal lassi daily morning before going for a morning walk.
Do it every day and regularly to enjoy good health and long life. Good health is never a
matter of chance but it is the result of well disciplined life and healthy food habits.
Few people realize how versatile lassi is or how easy it is to make. Lassi recipes in cookbooks usually call for adding milk or cream to the yogurt, as well as ice, and for using a blender. But lassi can be made just as well by simply mixing yogurt and water in a large bowl with a whisk or - for one person, in a mug with a small whisk. Not only is there less to clean up, but this method is closer to the beverage's humble origins.
Various seasonings can then be added to create savory or sweet versions. Lassi is perhaps the simplest of the currently popular probiotic beverages that provide several healthful effects. Lassi differs from another traditional probiotic beverage, kefir, in that a true kefir is created from milk by a naturally occurring colony of bacteria and yeast.
Because of lassi's simple composition, the yogurt used to make it has a tremendous influence on its taste and texture, as well as on its health benefits (see sidebar).
We usually think of yogurt as being made of cow's milk, but depending on the region of the world, yogurt may be made with the milk of the cow, water buffalo, sheep, goat, camel or yak. In India and Sri Lanka, yogurt is made from buffalo milk in unglazed earthenware bowls, which absorb some of the liquid from the yogurt. The result is a thicker, richer, sweeter yogurt than the product we are familiar with. Some Indian cookbooks recommend adding a little cream to lassi to approximate the South Asian yogurt. Those who make yogurt at home can come close to it by using whole milk enriched with milk powder.
I find that Nancy's Honey Yogurt, made from whole milk a little honey added to take away the acidic edge, makes a fine lassi. Comparable yogurts are available at local natural-food stores, which carry a range of yogurts, including those made with goat milk (for those who don't digest cow's milk well) and soy milk (for vegans and those with dairy allergies). Lassi can be made from all of these. However, the taste and texture will vary, and the seasonings may need to be adjusted to create a pleasing flavor.
(Please move through the heading above, to this full text and source!
~~~Nancy Gurish)