It is 96 degrees in dallas today. I had this sudden urge to fly open the refrigerator and gulp down some boxed juice (read liquid sugar) an hour back when incidentally i remembered the good old buttermilk my dad used to make each day every summer at lunch for us, back in India. Here the recipe to that thirst quenching, cool and refreshing drink we savored every time
Serves : 4
Stealing the show:
16 oz Plain Non- fat yogurt / Curd
Ingredients for tadka / flavoring :
1/2 tsp Canola oil
11/2 tsp Crushed dry mint
2 tsp Roasted cumin powder
1/2 tsp Whole cumin seeds
1/4 tsp Red chilli powder
1 Whole dried red chilli
2 Pinches asofetida
Salt to taste
Fresh mint leaves
Take a deep vessel , pour the yogurt and add double the amount of water. Mix with the help of a hand mixer so that the two liquids become one completely. This makes plain buttermilk. Now add crushed mint, ground cumin powder and salt, stir.
Take a small pan , add oil - once heated add cumin seeds, whole red chilli, asofetida- let them splutter. Add red chilli powder -mix and sprinkle drops of water . Turn off the heat , pour the tadka / flavoring in the buttermilk , mix and cool in the refrigerator for 1-2 hrs
Serve with a garnish of fresh mint leaves and ice cubes.
Beat the heat, feel quenched!!