Spicy Buttermilk

Buttermilk is a probiotic food. Buttermilk is also a great source of calcium, phosphorus, potassium and B12 . Buttermilk improves digestion. It is useful in the treatment of digestive disorders, gastro-intestinal disorders, lack of appetite, anaemia, spleen disorders and inflammation. Little or no fat buttermilk is highly beneficial in Winter. Curd and full-fat buttermilk have cooling effect, so they are beneficial in Summer. 

Preparation: 

• Beat the curd/yogurt. I used home made curd. Add an equal quantity of cool water and salt to taste. Beat well. You can add more water if you like it thinner. I add more water.
• Crush the ginger, shallot, green chilly and curry leaves. Add this to the buttermilk. Stir well. If you have fresh lime/lemon leaves tear it and add it to the butter milk for added flavor. 
• If you want you can pass this drink through a sieve before serving. Otherwise also it is very good.
• Enjoy this refreshing drink on a hot summer day. 

*Ingredients: 

Curd/ Yogurt - 1/2 cup 

Cool water - 1/2 cup + more 

Salt to taste 

Green chilly - 1 small or cut a one inch piece from a bigger one. 

Ginger - 1/4 inch piece 

Shallot -1 

Curry leaves - 2 or 3 leaves 

Lime/ lemon leaves - 1 (optional) 

*For a Single serving 

Jaljeera

Summer is here and it is the time to drink lots of water. Once in a while we would like drink something other than water. Here is the recipe for Jaljeera, a healthier and tastier option. 

Method:

• Wash the mint leaves and Coriander (cilantro ) leaves thoroughly. Grind them well. Add lime juice. Keep aside. 
• Grind together roasted cumin seeds, black salt, black pepper, amchur (dried mango powder), sugar and some salt. 
• Mix the wet and dry ingredients. To this concentrate add enough chilled water. Check the taste. Add more water or salt if required. 

 Ingredients: 

Mint leaves -1/4 cup 
Coriander leaves - 1 tablespoon 
Lime juice - from one lime 
Chilled water - 750 ml. 
Roasted cumin seeds - 2 tablespoons 
Black salt - 1 teaspoon 
Black pepper - 3/4 teaspoon 
Amchur - 1 tablespoon (optional ) 
Sugar - 2 teaspoons 
Salt to taste