Buttermilk

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.

More refreshing body cooling drinks are aam panha, thandai, cold coffee.

“There is nothing worse than a brilliant image of a fuzzy concept.”

– Ansel Adams

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.

It is pretty simple to make. Some leftover paranthas of the night before, a glass of fresh buttermilk, salt, roasted cumin seeds, dried mint leaves and pepper. Voila a quick snack is ready.

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.

Print Recipe

Buttermilk

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.

Prep Time3 minutes mins

Cook Time2 minutes mins

Total Time5 minutes mins

Course: Appetizer, Drinks

Cuisine: Indian, Vegetarian

Keyword: Bevarage, Quick & Easy

Servings: 4 people

Ingredients

• 200 gram yogurt homemade curd
• 1 cup water
• ½ tsp roasted cumin seeds
• ½ tsp homemade dried mint
• ¼ inch fresh ginger
• to taste black salt
• leftover parantha optional

Instructions

• 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.
• 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.

Notes

1. You can use fresh Parantha/ Roti/ Chapati (Flatbread) if you don’t like leftovers.
2. You can use plain Parantha or a Dal Parantha
3. Add spices of your choice.