Thursday, April 8, 2010
I love, love, love, Indian food. Mostly for the obvious reason that there is a plethora of vegetarian options, as outlined in The Office episode, Diwali.
Angela: I'm vegetarian, what can I eat?
Buffet server: It's all vegetarian
Angela: I'll just have some bread.
And all this vegetarian food happens to be incredibly delicious. And the naan bread! Well, that is simply downright perfection.
My favorite place to go for Indian is in my hometown of Edmonton, at New Asian Village. I first discovered it a few years back when a friend and I stopped in for a small bite, and ordered the vegetable pakoras. They were divine, and we even got to sit in one of the Maharaja rooms! The room alone was an experience. It felt like we had stepped into The Darjeeling Limited.
After this discovery, I went back whenever I could, it's even where I had my last (18th) birthday in Edmonton. I always make a point to go back there whenever i'm home for a visit.
Another reason I love going out for Indian food (other than the naan, a plethora of vegetarian options, and even cool tent rooms to eat in), is the mango lassi. Smooth, creamy, and sweet, it has the power to quench any heat brought on your senses by the peppers and curry of this exotic cuisine. Up until now I never knew how to make it at home, I always thought it tasted so special that it was something you could only get in a restaurant. Now I know better.
All you need is:
a blending mechanism
(and some milk if you want)
Seriously, why haven't I been making these for years?! Whole Foods had a deal on ataulfo mangoes (my favorite fruit!) the other day for only $1 a piece. So I stocked up. While I adore eating them plain, (they are so much sweeter and juicier and more flavorful than the other kinds of mango!) they worked great in this lassi.
So now that i've discovered the secret, it's time for you to as well. Next time you whip up a spicy chickpea curry, make sure to include a lassi on the side.
1 mango, cubed
1-2 tbsp sugar
1/2 cup plain yougurt
1/4 cup ice
Peel and cube the mango and add sugar, to taste. Let sit until the sugar is dissolved and a syrup as formed. Add to a blender with yogurt and ice. Blend until smooth. If the smoothie is too thick, add milk.
All I had was greek yogurt, so I needed the milk to thin it out a bit.