Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, namkeen lassi. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
This namkeen lassi or salted lassi is a contrasting variation to the sweet lassi and preferred by some folks. Spiced with black salt and roasted cumin powder. A cooling savory drink to beat the heat. salted lassi recipe is a nice cooling Indian yoghurt drink made with simple ingredients. Also called namkeen lassi it is made of yoghurt (curd), roasted cumin seed powder, black salt and some salt.
Namkeen lassi is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Namkeen lassi is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have namkeen lassi using 3 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Namkeen lassi:
- Prepare 1 tsp salt
- Take 1 cup yogart
- Take Half jug water
Lassi is a popular beverage from the Indian subcontinent made with yoghurt. It's a beverage that can be enjoyed throughout the year, but come summer, lassi consumption shoots up like anything! Namkeen Lassi (Salted Yogurt Drink) - Drink, Lassi, Milkshake, Juice You may drink sweet Lassi many times, taste a salty flavor of lassi. Its taste is not less than sweet lassi.
Instructions to make Namkeen lassi:
- Blender Mai yogart, salt and water add karte blend karlien
- Ek glass lekar ice cubes fill karte LASSI add karte serve kije
Namkeen Lassi (Salted Yogurt Drink) - Drink, Lassi, Milkshake, Juice You may drink sweet Lassi many times, taste a salty flavor of lassi. Its taste is not less than sweet lassi. A refreshing taste great to serve with meals. Namkeen Lassi (Salted Yogurt Drink) - You may drink sweet Lassi many times, taste a salty flavor of lassi. Its taste is not less than sweet lassi.
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