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Sweet Lassi Recipe – Summer in a Glass!

Sweet Lassi Recipe – Summer in a Glass!

This week we are introducing the Sweet Lassi Recipe!

This summer we are focusing on light and fresh Indian recipes that you can enjoy over the British summer months! This recipe is a modern take on the traditional Indian favourite. We are showing you how to make 2 types of Lassi: ‘The Classic Sweet Lassi’ and contemporary take on the classic: ‘The Avocado Lassi’! Learn how to make Lassi at home with this super simple recipe for all your friends and family!

Classic Sweet Lassi

Ingredients:

  • Thick yogurt – 2 cups(greek yogurt is recommended)
  • Chilled milk – ¼ cup
  • Sugar – 3 tablespoons
  • Cardamom powder – a pinch
  • Pistachios – 2 tablespoons (chopped)

Sweet lassi 2

Method:

  1. Whip the Greek yogurt in a large mixing bowl until smooth
  2. Add ¼ cup of chilled milk and the sugar. Whisk or blend until the sugar dissolves, this should be at least 5 minutes of whisking!
  3. Add a pinch of cardamom powder and half of the chopped pistachios
  4. Whisk or blend again for another 5 minutes. You will know the mixture is ready when you see a frothy layer appear on the top.
  5. Pour mixture into chilled glasses
  6. Now finish with a handful of the chopped pistachios for garnish
  7. Share with friends and family! Perfect for summer barbeques!

Avocado Lassi (Tradition meets Contemporary!)

Ingredients:

  • Ripe Avocado – 1
  • Thick yogurt – 2 cups(greek yogurt is recommended)
  • Chilled milk – ¼ cup
  • Sugar – 3 tablespoons
  • Cardamom powder – a pinch
  • Pistachios – 2 tablespoons (chopped)

Avocado Lassi 2

Method:

  1. Whip the Greek yogurt in a large mixing bowl until smooth
  2. Cut the ripe avocado in half, remove the pip and spoon out the soft center (the avocado show be soft like butter)
  3. Add the avocado, ¼ cup of chilled milk and the sugar. Whisk or blend until the sugar dissolves, this should be at least 5 minutes of whisking! Make sure the avocado is blended fully.
  4. Add a pinch of cardamom powder and half of the chopped pistachios
  5. Whisk or blend again for another 5 minutes. You will know the mixture is ready when you see a frothy layer appear on the top.
  6. Pour mixture into chilled glasses
  7. Now finish with a handful of the chopped pistachios for garnish
  8. Share with friends and family! Perfect for summer garden parties!
Butter Chicken – Our secret, ancient recipe!

Butter Chicken – Our secret, ancient recipe!

The Butter Chicken is a quintessential restaurant dish created in the 1950s/60s in a legendary Indian restaurant in Delhi – Moti Mahal.  Moti Mahal was trying to find a solution for the left over tandoori chicken which they solved by cooking in a curry sauce rich in cashew, ghee and ground spices. This is not dissimilar to making a risotto from left over roast chicken, or making a curry with the left over Sunday roast.

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The result was a rich and moreish curry that has become a staple of Indian restaurant dining. The dish is almost impossible to create authentically at home due to the long cooking period and preparation requirements.

Haweli produces the dish in the truest form paying homage to the original recipe. Our chicken is first roasted in a charcoal tandoor (our tandoor is made of clay and powered by charcoal – it was installed in 1986!). We roast the chicken on the bone for a juicier taste and the smokiness of the charcoal permeates all the way through the chicken pieces. Our chefs then carefully de-bone the chicken and then finish the chicken in a rich, no-nonsense, fully indulgent ghee and cashew based sauce.

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Not many restaurants go through this painstaking process and there are always shortcuts -we just don’t do it. Coincidentally, Moti Mahal directly translates into a large palace, which is also the translation of Haweli.

 

Dahi Chaat – The perfect summer Indian recipe

Dahi Chaat – The perfect summer Indian recipe

Dahi Chaat Recipe

Summer in London is here! So we have decided to focus on a light but indulgent Indian recipe. Dahi Chaat is a popular street food in North India. In this delicious recipe you will get the sweetness of curd, soft melt-in-the-mouth potatoes, crispiness of papdi and the Indian spices that add their own zing and spiciness to the dish!

Ingredients:

  • 15 papdi (you can buy these ready made or make your own!)
  • 1/2 teaspoon powdered cumin powder
  • 1/4 teaspoon powdered red chilli
  • 1 teaspoon salt
  • 1 tablespoon crushed to paste mint leaves
  • 1/2 teaspoon chilli garlic paste
  • 2 tablespoon sweet tamarind sauce
  • 1/4 teaspoon powdered chaat masala powder
  • 1 teaspoon sugar
  • 1 tablespoon coriander chutney
  • 2 teaspoon chopped coriander leaves

For The Topping:

  • 1 cup beaten yoghurt (curd)
  • 1/4 cup bean mung
  • 2 peeled, boiled potatoes

Method:

  1. Take a plate and put a layer of papdis on it. Chop the boiled potatoes into small cubes. Once chopped put a layer of chopped potatoes on top of the papdis. Now add a layer of mung beans. Lastly drizzle the coriander, mint chutney and tamarind sauce on top.
  2. Take a large mixing bowl and add the beaten yogurt into it, whisk a little more until smooth. Add a pinch of salt and sugar and mix well.
  3. Sprinkle the chaat masala powder, cumin, chilli powder and a pinch of salt on top. Add the yogurt on top and garnish with coriander leaves.
  4. Serve and share with friends!