Blueberry lassi.

06 August 2011

I have been on an Indian-themed cookbook reading streak lately.

I have no experience cooking this kind of food, and it kind of scares me, to be completely honest. I enjoy it so much when I eat out that I feel like I ought to give it a try at home, but... it never happens. Usually the recipes overwhelm me with their seemingly infinite list of ingredients and unusual spices.

I chicken out, plain and simple.

I was flicking through Anjum's New Indian, a book by British TV chef Anjum Anad.

Vogue thinks she's the Indian Nigella Lawson.

If you know Nigella Lawson, you know that's pretty darned great.

And I found a recipe that looked so luscious and simple that I had to make it.

So it turns out my first homemade Indian food is actually a drink.

Blueberry Lassi.
Inspired by Anjum's New Indian cookbook Blackberry Lassi recipe, with some modifications to highlight the lovely blueberries I've been stockpiling in the freezer like a hopped up squirrel that collects blueberries.

As an added bonus, using frozen blueberries means the lassi turns out all frosty and cold, no ice needed. Win!

300 grams or 2 1/2 cups frozen blueberries
1 cup greek yogurt, fat-free used here
2/3 cup water, milk, or my favorite, So Delicious Coconut Milk
1 tablespoon lime juice - I used Rose's*
1 to 2 tablespoons sugar or agave nectar

* You may need to adjust the sweetening if you use fresh lime juice.

Puree the berries (still frozen), yogurt, sugar and liquid ingredients untill well-blended. You may need to stop the blender and poke the berries a few times to get them to blend evenly.

Garnish with mint, and serve immediately, while still cold.

Makes about 0.8 liters or 1.5 pints, a generous breakfast for 2 or a snack for 4.

Or, use extras to make frozen blueberry lassi pops.