Thursday, May 19, 2011

Buttermilk Varities

Pepper buttermilk

Ingredients:
Buttermilk – 2 cups
Pepper powder – ½ tsp
Curry leaves – few
Salt as per taste
Asafoetida – little

Method:
To the beaten buttermilk, add the rest of the ingredients and mix them well or else whip it once in a mixer for an enhanced flavor and taste. Tastes good when chilled.
This is a refreshing drink.



Ginger buttermilk

Ingredients:
Ginger – 1 piece
Coriander leaves – 1 handful of it
Salt as per taste
Buttermilk – 2 cups
Asafoetida – little

Method:
Grind both the ginger and coriander leaves together to a smooth paste and add it to the beaten or whipped buttermilk. Also add the salt and asafoetida and mix them well and serve chilled.




Chilly buttermilk

Ingredients:
Buttermilk – 2 cups
Mustard seeds – 2 tsp
Green chillies – 2
Salt to taste
Ginger – 1 piece
Curry leaves – for seasoning


Method:
Heat a drop of oil in a pan, add the seasonings and fry and add it to the beaten buttermilk along with salt. Serve chilled.




Tender-coconut buttermilk

Ingredients:
Buttermilk – 2 cups
Pepper powder – ½ tsp
Sugar – ½ tsp
Tender coconut water – ½ tumbler or glass
Salt – little

Method:
To buttermilk, add pepper powder, sugar, salt, and whip or beat them well.
To this, add the tender coconut water and serve chilled.
This helps in cooling the body and also very good in minerals and gives us more energy.




Lassi

Ingredients:
Thick yoghurt or curds – 2 cups
Ice cubes – 1 cup
Sugar – ½ cup
Optional: - cardamom powder and salt a pinch

Method:
Beat thick curds, ice cubes, sugar, cardamom powder and salt altogether well and serve chilled.

This should be prepared only at the time of serving. It should not be refrigerated for a long time.



Fruit lassi

Ingredients:
Thick yoghurt – 2 cups
Ice cubes – 1 cup
Sugar – ½ cup
Cardamom powder – 1 pinch
Custard apple, seeds removed – ½ pinch

Method:
Prepare the lassi, then add the custard apple pulp and mix them well. Serve chilled with your favorite fruit pulp. Tastes good with mango, strawberries, viz...

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