Year in and year out, I find myself saying the same thing over and over again- I cannot believe Ramadan is almost here! We are less than two weeks away from the Islamic month of fasting, and it’s an exciting time of year for those taking part. Like years past (see 2015 and 2016), I, along with Asiya of Chocolate and Chillies, will be hosting Eid Eats 2017!
So this here is my official invitation- I cordially invite you to participate in Eid Eats 2017! Consider Eid Eats a virtual Eid potluck. We all “bring” one dish to share the day of our virtual party. The recipe you choose to share can be anything- go with tradition or take a modern spin on things, Eastern or Western cuisine, anything really!
Here is a list of the official rules:
- Prepare and blog about the dish you’ll be sharing on June 20, 2017. You can prepare your blog post from beforehand; just make sure that it goes live by the aforementioned date. The link party will be up and running, accepting admissions until June 24, 2017.
- Use the hashtag #EidEats2017 on your post and social media.
- New recipes and posts will only be accepted. Unfortunately links to past blog posts will not be accepted.
- Link your post to the party hosts blog (Chocolate and Chillies and My Ninja Naan), and make sure to include the party button/graphic (the graphic displayed above) in your post.
- Visit the host blogs on June 24, and be sure to submit your post via the link party (the link will be set up that day).
- Check out what our fellow bloggers (aka party goers 😉 ) have submitted, and be sure to make your way over their space and leave them some love on the comments section of their post.
In the spirit of festivities, I am going to share a recipe of Asiya’s– mango lassi! Everyone, and I mean EVERYONE, loves mango lassi! It’s become a staple in the West when it comes to South Asian cuisine. Also, today happens to be my son’s 6th birthday, and he is a lover of mango beverages! Whenever we go to a desi restaurant, he always orders a mango lassi or shake. He loves them!
(Also, if you head over to Asiya’s space, you’ll read that when she was younger, her mother would wrap ice in a towel and bang on it until the ice was crushed. The ice in my photo is a dedication to her, as I also crushed mine the same way 😉 )
Yield: 2 Large or 4 Small
- 1 cup yogurt
- ¾ cup canned mango pulp
- ½ cup milk
- ¼ – ½ cup sugar, to taste
Combine all ingredients in the jar of a blender (start with ¼ cup sugar) and blitz until smooth. Taste, adding more sugar if needed.