Caramel Lassi

Caramel Lassi | Caramel Sweet Lassi | How to make Punjabi Lassi

What is Lassi

Traditional Punjabi Sweet Lassi is the lassi that we most associate the drink with.

Lassi in Punjab is served in tall steel glasses. It is topped generously with white butter when served.

What do I need to make Caramel Sweet Lassi:

1. Whole milk – using whole milk makes the lassi really creamy but you can get away with using skimmed or semi-skimmed milk also. 2. Plain whole yogurt – whole yogurt is better than low-fat here as low fat tends to be sourer and we want a sweet lassi. 3. Sugar – white granulated sugar is fine here. 4. Caramel Syrup

Use in Caramel Fada Lapsi , Caramel Ice Cream , or Vanilla, Caramel and Chocolate Barfi

How to make Caramel Lassi:

1. In a big bowl add chilled yogurt and sugar.

Can I make Sweet Lassi in advance?

Absolutely yes, just don’t forget to store it in a sealed jar or container and keep it in the refrigerator. It stays good for a couple of days.

Serving suggestions

Lassi can be served at any time of the day.

Serve at the breakfast own it’s on or hot and steamy Aloo aur Pyaz Paratha.

As a snack, if you feel little peckish or after a very spicy meal at dinner time as a dessert.

If you like this recipe, then check out our other Lassi recipes:

1. Caribbean-inspired Mango, Passion Fruit and Coconut Lassi

2. Mango Lime Lassi

3. Rose Lassi

4. Piyush Lassi

5. Strawberry Lassi

CARAMEL LASSI

Ingredients

• ½ cup yogurt plain full-fat
• ¼ cup whole milk
• 2 tbsp. sugar
• 2 tbsp. caramel syrup

Instructions

• In a bowl add yogurt and sugar.
• Combine well, add caramel and milk and whisk everything.
• Serve in a serving glass, garnish it with caramel syrup.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

CARAMEL LASSI

Ingredients

• ½ cup yogurt plain full-fat
• ¼ cup whole milk
• 2 tbsp. sugar
• 2 tbsp. caramel syrup

Instructions

• In a bowl add yogurt and sugar.
• Combine well, add caramel and milk and whisk everything.
• Serve in a serving glass, garnish it with caramel syrup.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

RED KIDNEY BEAN AND SWEETCORN CURRY | JINAJALA KASOLI NU SAAK

In particular, Indians living in Uganda and Kenya used to make this dish a lot and now make it here in the UK too.

In Swahili or Kiswahili red kidney beans are known as ‘JINJALA’ and sweetcorn as ‘Kasoli’ thus this curry also called ‘Jinajala ane Kasoli Nu Saak’ in many households.

We can’t get enough of our Kasoli & Jugu Nu Saak (sweetcorn and peanut curry)

Can’t have peanuts? Try this Instant Pot Corn on the cob curry with coconut.

Is this recipe similar to Rajma Masala?

No, the two recipes are quite different in taste to each other. Punjabi Rajma Masala has a stronger flavour and also uses onions.

This curry is milder due to the addition of sweetcorn and peanut powder.

Also, you get a slightly tangy taste with the lemon juice and that is what makes this curry Gujarati flavoured rather than North Indian.

Recipe for Kidney Bean and Sweetcorn curry:

● Red Kidney Beans – cooked ( I always cook raw soaked kidney beans first in my Instant Pot)

● Sweetcorn – fresh or frozen

● Garlic, ginger and green chilli paste

● Peanut Powder – grind peanuts into a fine powder. They add flavour and thicken the sauce.

● Tomatoes – pureed tomatoes or passata works best

● Curry leaves

● Lemon Juice

● Mustard and Cumin Seeds,

● Dry red chilli, fenugreek seeds, cloves, cinnamon

● Oil

● Red chilli powder, turmeric powder, garam masala and ground cumin & coriander

● Lemon juice

● Freshly chopped coriander – optional

How to pressure cook Red Kidney Beans / Instant Pot Red Kidney Beans

Red Kidney Beans require a bit of time to cook if using fresh (raw).

Firstly, soak the red kidney beans in water – warm or cold is fine. Do this ideally overnight.

Instant Pot: soaked red kidney beans – 40 min

Pressure cook: you need about 7/8 whistles on a low heat.

Tip:

Give yourself extra time to pressure cook. Sometimes, depending on the batch, the red kidney beans take longer than they previously have.

If you pressure cook well in advance, you will have time to pressure cook again if needed before using in your recipe

You can freeze pressure-cooked red kidney beans for another recipe.

How to store:

If using tinned ingredients, do not freeze this curry.

The curry will stay fresh for up to 5 days in the fridge.

What to serve with curry?

This delicious and creamy curry makes a lovely pair with Green Peas and Mint Pulao Rice , Kachumber Salad and Naan, round and soft Gujarati rotlis or paratha.

For a typical Indian meal serve with raita, papad and pickle.

How to make Gujarati Red Kidney Bean and Sweetcorn Curry

For this method you will need cooked(boiled) red kidney beans.

• First, heat oil in a heavy bottom pan or Kadai.
• Add mustard and cumin seeds.
• Once they crackle add cloves, cinnamon and, dried red chillies and fenugreek seeds.
• After a few seconds, add tomato puree along with crushed ginger, garlic and green chillies and curry leaves.
• Keep the heat low and let the tomato mixture cook for a couple of minutes.
• Add chilli, turmeric, coriander, pinch garam masala and cumin powder and cook the mixture until oil separates from the masala.
• Now add red kidney beans and sweet corn, gently mix the mixture for a minute or so.
• Add about 250ml water along with ground peanuts and salt.
• Cover the pan with the lid and let the curry cook for 7-8 minutes on medium heat.
• The consistency of the gravy should be semi-thick, add remaining garam masala and lemon juice.
• Mix it well and serve in a serving dish.
• Sprinkle finely chopped coriander and serve hot with roti or naan.

Instant Pot Red Kidney Bean Curry

Ensure you have soaked red kidney beans ready before attempt to make this curry in the Instant Pot.

Discard the soaked water from the red kidney beans and wash them once again in under clean running water.

Arrange the Instant pot liner in the pot and select saute mode.

Heat oil, then add mustard and cumin seeds.

Once they splutter add whole spices.

Now add tomato puree along with minced garlic, ginger,green chillies and curry leaves (optional)

Cook this tomato mixture a couple of minutes, then add all the masala (spices powders), saute until the oil is visible on the surface of the masala. (This steps shows that all the tomato mixture has cooked perfectly)

Add red kidney beans and sweet corn (fresh or frozen), mix well.

Tip in ground pea nuts,salt and water.

Cancel the saute mode.

Close the pot with lid and Pressure cook HIGH on 30 minutes.

Once done 10 minutes NPR then release pressure manually.

If the curry is quite runny, saute for 5 minutes.

Add lemon juice and garnish it with cilantro leaves.

More bean recipes

1. Black Eye Beans Salad

2. Sprouted Bean Paratha

RED KIDNEY BEAN & SWEETCORN CURRY

Equipment

• 1 Instant pot
• 1 Big spoon
• 1 Blender

Ingredients

• 250 g red kidney beans soaked
• 150 g sweetcorn frozen
• ½ tsp. cumin seeds
• ½ tsp. mustard seeds
• ½ tsp. fenugreek seeds
• 1 tsp. whole spices cloves and cassia bark or cinnamon
• 3 TBSP oil
• 3 TBSP tomato puree
• ½ tsp garlic minced
• ½ tsp ginger minced
• ½ tsp. green chillies minced
• 1 tsp. chilli powder red
• 1 tsp. turmeric powder
• ½ tsp. coriander ground
• ½ tsp. cumin ground
• ½ tsp. garam masala
• 1 sprig curry leaves fresh or frozen
• 2 red chillies dried (optional)
• 2 TBSP peanuts ground
• 1 tsp. lemon juice
• 1 TBSP coriander finely chopped

Instructions

• Select saute mode on the instant pot panel.
• Heat oil in the liner of the Instant pot. 3 TBSP oil
• Add mustard and cumin seeds. 1/2 tsp. cumin seeds, 1/2 tsp. mustard seeds
• Once they crackle add cloves, cinnamon and, dried red chillies and fenugreek seeds. 1/2 tsp. fenugreek seeds, 1 tsp. whole spices
• After a few seconds, add tomato puree along with crushed ginger, garlic and green chillies and curry leaves. 3 TBSP tomato puree, 1/2 tsp garlic, 1/2 tsp ginger, 1/2 tsp. green chillies
• Let the tomato mixture cook for a couple of minutes.
• Add chilli, turmeric, coriander, pinch garam masala and cumin powder and cook the mixture until oil separates from the masala. 1 tsp. chilli powder, 1 tsp. turmeric, 1/2 tsp. coriander, 1/2 tsp. cumin, 1/2 tsp. garam
• Now add red kidney beans and sweet corn, gently mix the mixture for a minute or so. 250 g red kidney beans, 150 g sweetcorn
• Add about 250ml water along with ground peanuts and salt. 2 TBSP peanuts
• Close the pot with the lid and cook the curry on HIGH PRESSURE for 30 minutes.
• 10 minutes NPR then release the pressure manually.
• The consistency of the gravy should be semi-thick, add remaining garam masala and lemon juice. 1 tsp. lemon juice
• Mix it well and serve in a serving dish.
• Sprinkle finely chopped coriander and serve hot with roti or naan. 1 TBSP coriander

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.