“There is nothing worse than a brilliant image of a fuzzy concept.” – Ansel Adams
Buttermilk is as common as it gets. It’s a staple in most Indian households. It’s refreshing, cooling and has excellent digestive properties. It is recommended in both Ayurvedic and Allopathic medicine.
It is no wonder that we all have one or varied version of consuming it. After coming to Pune I was introduced to spicier version of it, and the one that I finally loved most is a mix of what I grew up on and what I learnt from my Punjabi friend.
I have grown up seeing my mother eat leftover parantha as a delicious snack whenever fresh buttermilk was made at home.
And yes I have grown to love it too!
My mom hardly indulges in food or should I say show preference to a certain food but this is few of those which she loves.
How much more simple can it get!
Purists may disagree on using leftovers but I am a champion of those. Man invented refrigerator for this very purpose.
Add bite sized pieces of paranthas to buttermilk and allow it to stand for 10-15 minutes. Add spies of your choice and a quick snack is ready.
You can use freshly made roti/ paranthas to it but trust me it tastes better with leftovers. You can use plain roti/ parantha.
|200||grams of home made curd|
|1||cup of water|
|½||teaspoon of roasted cumin seed|
|½||teaspoon of dried mint leave|
|¼||inch of fresh ginger|
|black salt to taste|
|leftover parantha (optional)|
|1.||In the jar of your mixer, grate ginger piece. Add curd, water, salt, mint and cumin seeds. Churn it for 1-2 minutes. Pour into glasses and serve.|
|2.||Alternatively, you can use leftover parantha. Add bite sized pieces of paranthas to buttermilk and allow it to stand for 10-15 minutes. Add pepper and a quick snack is ready.|
Recipe from the repertoire of family recipe.
You can use fresh Parantha/ Roti/ Chapati (Flatbread) if you don’t like leftovers.
You can use plain Parantha or a Dal Parantha
Add spices of your choice.