Instant Spicy Powder for Buttermilk
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Nothing to beat this Summer with Pepper, Dry Ginger, Cumin, Ajwain and Coriander flavoured Instant Buttermilk .It is both tasty and cooling .
Instead of having the same bland Buttermilk everyday use this flavoured powder to make it interesting to drink and also healthy.
Consume this flavoured Butter milk at night for good digestion and also relief from gas problems.
Though it is very simple to make this, you will get a perfect taste if you follow the proportions and tips.
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Tips
For good Fragrance:
- Each and every ingredient should be patiently roasted on a low flame.
Curry leaves:
- Take thick Curry leaves instead of tender ones. Clean and remove the moisture by slowly roasting them on a low flame.
Dry Ginger,Pepper,Ajwain:
- Follow the proportions I prescribed, as using any one of them may burn your throat after consuming.
For fine powder:
- Use a strainer to get a fine powder. The smoother the powder, the better it mixes into the Butter milk. Coarse powder doesn't mix well and settles at the bottom of the glass, taking away the flavour.
Buttermilk for Cooling:
- One cup of Curds is equal to three glasses of water and gives a cooling effect to the body. Beat the curds along with the powder before adding water, then only you get a uniform consistency.
storing this Powder:
1.This powder will remain fresh for about 2 months,if you store it in an airtight container.
Instant Spicy Powder for Buttermilk - Recipe Video
Instant Spicy Powder for Buttermilk
Summer Recipes
|
vegetarian
Prep Time 10 mins- Cook Time 18 mins
- Total Time 28 mins
Servings 40
Ingredients
- 1/2 cup Coriander Seeds
- 1/2 cup Cumin Seeds
- 8 gms Dry Ginger
- 1.5 tbsp Pepper
- 1 tbsp Ajwain
- 7 Curry leaves - strands
- 1.5 tbsp Salt
- 1 tsp Asafoetida
- 1 cup Curds
- 3 cups Water (750 ml)
Instructions
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Pound Dry Ginger and keep it aside
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Wash and remove moisture from the Curry leaves by drying them in shade. Roast them slightly to make them moisture free.
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Roast Coriander and Cumin till you get a good fragrance.
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Add Dry Ginger powder, Ajwain and fry on a slow flame.
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Spread the fried mixture on a plate and allow it to cool adding Salt and Asafoetida. Then grind it into a fine powder.
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Strain the powder through a strainer so that you get a fine powder
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Take a cup of Curds, add 1 tbsp powder, beat it well and then add cold water, mix well and serve.
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