April 23, 2013

Neer More (Flavored Buttermilk)

According to me, cow's milk is the most versatile ingredient of all and a staple for most of us, Indians. Buttermilk, Yogurt, Cream, Butter, Ghee, Khoa, Paneer - by-products galore!! 

Traditional buttermilk is the slightly sour liquid that is left behind after churning butter out of cream. Being a by-product of the churning process, buttermilk contains negligible amount of fat, is very light and good for health. In a 'h-o-t' place like India, buttermilk serves as a thirst quencher & body coolant from generations ago.

Infact, it has been a tradition to set-up free buttermilk stalls at bus-stops & street-corners during summer for passers-by to quench thirst. Free buttermilk stalls is a common sight in temples especially during festival times. The trick for naturally cold and refreshing buttermilk is to store it in earthen pots, it tastes way better than the refrigerated ones!

Basic Info
Complexity - Simple
Prep time - NA
Cook time - 15 mins
Serves - 3 cups

Yogurt - 1 cup
Cold water - 2 cups
Salt - to taste
Hing - 1 big fat pinch
Ginger juice - 1-2 tsp (grate about an inch of ginger, extract only the juice from it)
Oil - 1/2 tsp
Mustard seeds - 1/4 tsp
Green chillies - 1 nos (cut into half)
Curry leaves - 3-4 nos (chopped)
Cilantro - 1/2 tbsp (chopped)

Churn yogurt & water with salt, ginger juice, hing until everything gets mixed without any lumps.

In a small pan, heat oil and splutter mustard seeds. Add chillies, cilantro, curry leaves and remove from heat.

Add this to the buttermilk and mix well. Serve cold.

- Check out the other Shri Rama Navami specials here.

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