Cookbook:Mild Salty Lassi

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• 1 teaspoon (4 g) cumin seeds
• 250 ml (1 cup) full-fat yogurt
• 250 ml (1 cup) chilled milk
• 2 teaspoons lime or lemon juice
• ½–1 teaspoon (2–4 g) salt
• 100 ml (½ cup) ice cubes
• ¼ teaspoon mint (finely crumbled, dried; optional)
• 1 small pinch of cayenne pepper (optional)

1. Dry-roast cumin seeds by cooking them over low heat in a small pan until you can smell the seasoning (about 2–3 minutes). Cool and grind.
2. In blender, blend cumin seed powder with yoghurt, milk, lemon juice, salt, and ice cubes.
3. Serve chilled, optionally garnished with crumbled mint and a small pinch of cayenne.