UberEats is taking all of my money. Ok sure, it's not like they're holding a gun to my head, telling me "you must order takeout," but each time I open my phone and see their little UberEats icon, the temptation is real, and it is strong! As you'll know from all of my recent blog and social media posts, Toronto has been experiencing one hell of a heatwave these past few weeks, making it all the easier to forgo cooking for the convenience of takeout. Though I sure love me some delicious takeout, it can get real expensive, real fast, leading me to try and get clever with reducing my takeout bill as much as possible.
One of the regions of cuisine that my boyfriend Chris and I like to order delivery from is Indian, simply because it's a type of cuisine we didn't really grow up with, and aren't as familiar with cooking. Ordering a couple orders of roti is fairly inexpensive, but it's easy for our bill to climb once we start adding appetizers and drinks. For any other type of delivery/takeout I never bother to order a drink (I have cheap drinks at home, after-all!), but a burn-your-face-off spicy roti simply demands one!
Forget cans of pop, ice tea, and juice; The only drink that can cool the intense heat from a fiery roti is a cool and creamy mango lassi. If you're unfamiliar with lassi's (we're not talking collie's here!), they are an Indian yogourt-based drink that is designed to cool the body down, whether from the heat of the weather or from the spices from your meal. The relief from a lassi strikes immediately, as it coats the tongue with its creamy and rich texture. While sure, it's easier to order a lassi from the restaurant that I'm getting my takeout from, it also comes with a cost. Bills add up fast, and with a drink as simple as this to prepare, I really have no excuse not to think a little bit ahead, and make my own homemade lassi in advance to have once my delivery arrives.
Another advantage to making your own lassis at home is having the freedom of playing around with different flavour combinations. Though a mango flavoured lassi is more traditional (yet a true, authentic lassi is actually savoury), there are so many different fruits that would lend themselves perfectly blended into a lassi. With Ontario strawberries still in season for a little longer, they were on the top of my list to try making into a lassi. I love the combination of the sweet mango lassi layered with the slightly tangy strawberry lassi, delivering that refreshing hit of relief that my tastebuds were begging for. This layered lassi was not only delicious and cooling, it was also awfully pretty, with the vibrant yellow from the mangoes contrasted by the blushing pink from the strawberries. I highly recommend giving this recipe a try this weekend, whether paired with Indian food or not, to leave you feeling cool as a cucumber...er...or lassi!
*Note: When making the lassi in advance, simply omit the ice and set aside each flavour on its own in the fridge. When ready to serve, blend in the ice and layer away!
1 cup Astro Original Balkan Style Plain Yogourt 6%
2 ripe mangoes, peeled, pitted, and puréed
1 1/2 cups strawberries, hulled and sliced
3 tsp liquid honey
- In a powerful blender or food processor add mango purée, 1/2-cup yogourt, and 1-tsp honey. Add a large handful of ice and blend until smooth. Pour into a container and set aside in fridge. Rise blender/processor.
- Add strawberries to the cleaned blender. Add 1/2-cup yogourt and 2-tsp honey. Add a large handful of ice and blend until smooth.
- Fill four small serving glasses halfway with the mango lassi. Carefully spoon in strawberry lassi so it sits atop the mango lassi. Serve immediately.