![]() They and daughter Layla are living in Sonoma where Elise is Culinary Director at the Sonoma Community Center. ![]() Enjoy!Įlise Gonzales-Sahota grew up in Sonoma and lived in India for 10 years where she met her husband Raja Sahota. Top with a dollop of cream, 3 chopped almonds and a sprinkle of cardamom powder. Scrape every last bit of pulp into the bowl.Īdd yogurt, cardamom and sugar and blend until desired consistency. Scoop the ripe mango into a blender or emulsion blender bowl. Spoon the mango seeds out of the mango and add to compost or feed to cows. The ultimate lesson in patience and the changing of seasons is waiting for the perfect mango. Our little Layla would sit stripped down to her chaddis at our table in the Himalayas, surrounded by mangoes, her meal of choice for the month of June. Something that when having crossed oceans for immigration is still craved, desired, but very hard to actualize with no mango ever comparing to the ones back home.įorty years later, Raja would come home with bags full of mangos, passing on the legacy of love personified in a fruit - love of Jasweet and Preeto, love of sitting at the well and the love of taste for India’s most cherished sweet. A head-to-toe rinsing of all the sticky deliciousness, so grandma wouldn’t get mad with a mango trail coming inside the house.Įngrained in the Sahota DNA, and maybe even all Punjabi DNA, is a love affair with mangos. The pits and skins would be hauled off to the cows.įinally, when you couldn’t put one more piece of mango in your mouth, you’d be sprayed off with the hose. Sitting on the edge of the well, you’d chomp mangos for hours, literally until your belly was exhausted. The kids would strip down into their chaddis and gather near the well. When the weather intensified and the smell of humidity began to hit you upon waking, you knew that mango season was just around the corner.Īnd near the end of June, nearly 200 pounds of mangos would be brought in from the village to the Sahota city house for feasting. Three generations later, most of the Sahota family had moved to the city, but their ancestral property remained. Their love manifested into an orchard, 20 acres of India’s most famous fruit. Together they planted a mango tree which produced incredible fruit. Preeto loved mangos, a commodity in the 1920s. This delicious Indian Restaurant-style Mango lassi recipe is made with just 3 main ingredients yogurt, milk, and mango pulp (fresh, frozen, or canned mango pulp), and ready in 10 minutes. Their love story still carries on the lips of villagers in my husband Raja’s ancestral village - how they would hold hands in public, something not done at the time or even sometimes now. Jaswant and Preeto Sahota, my husband’s great grandparents, were arranged to be wed at a tender young age, but luckily they feel madly in love.
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