Plain, spiced or flavoured, the methods to get pleasure from a glass of buttermilk are virtually as numerous as India’s tastebuds
Mention the phrase buttermilk, and followers of this frequent pro-biotic drink will start gushing. Especially throughout summer time, it’s laborious to seek out anybody who would refuse a glass.
Buttermilk or chaas is the go-to-drink in lots of households, as it’s fast to make and simple to flavour (all you want is a sprinkling of ready-made chaat masala).
An on a regular basis buttermilk has salt and roasted cumin powder. Another favorite ingredient is roughly crushed ajwain seeds.
Chefs recommend including spices that are used for on a regular basis cooking. Those seeking to make buttermilk a post-meal drink, ought to strive flavouring it with a freshly made paste of mint, coriander leaves and inexperienced chillies.
According to house chef Saba Shiraz Khan, who runs Biryani Stories Hyd in Hyderabad, including one tablespoon of the paste to a litre of buttermilk is sufficient to flavour it. “This is a favourite drink at our iftar get-togethers. When we cater food for parties and buttermilk is requested, we try a range of flavours depending on what kind of food we are serving. Mint-coriander is the most popular, others being jeera and rock salt.”
Amla Chaas (Amla buttermilk), recipe by Sangeeta Khanna
- Ingredients: 1 amla (take away the seed); ½ cup curd; 1 sprig of recent curry leaves; 1 cup water; Rock salt to style; Ice cubes; ½ teaspoon roasted cumin seed powder; ½ inch ginger
- Method: In a blender mix the amla, curd, ginger, curry leaves and rock salt. Add the cup of water and mix effectively once more. Add ice, sprinkle roasted cumin seeds powder and serve.
Other available elements to flavour buttermilk are recent ginger, and recent mango ginger.
A touch of pink
Blogger, meals and diet guide Sangeeta Khanna suggests making it with somewhat splash of steamed beetroot juice or with Indian gooseberry.
Sangeeta says, “Beetroot buttermilk looks appealing and is an instant energy booster. A lot of athletes drink beetroot juice. To make the beetroot chaas, the beetroot juice should not be used raw. Instead, the juice extracted after steaming it should go into the buttermilk and then flavoured accordingly. A simple tempering with fresh curry leaves is enough to take the flavour several notches up. Another option is the amla (Indian gooseberry) buttermilk. The ideal measurement to make the amla-chaas is the juice of one amla to every glass of buttermilk.”
According to Sangeeta, the best flavouring powder that may be made at house and stored for use readily each time buttermilk is ready, is a dry mixture of roasted cumin seeds and mint powder. To it, she suggests including a pinch of roasted asafoetida. She provides, “Serve with freshly crushed mint leaves.”
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