SPICY SUMMER COOL DRINKS-BUTTERMILK

HELLO FRIENDS, HOW IS THIS SUMMER?

Feeling hot?

Are you sweating?

Wish to have something cool?

Want to have tasty but healthy too.

Then there are many options, such as Spicy Buttermilk, Sweet Lassi, Milkshakes, Fruit and vegetable juices, etc.

Let us start with VERY COMMON, EASY TO MAKE BUTTERMILK.

BUTTERMILK IS THE WATERY AND CHURNED VERSION OF CURD.

It is also known as CHASS OR MATTHA.

The simplest way to make buttermilk is from curds.

IN SOUTH INDIA, THE FINAL (CLOSING DRINK) OF A LUNCH OR DINNER IS BUTTERMILK, AND IS A MUST, WITHOUT IT THE MEAL IS INCOMPLETE.

PEOPLE OFTEN GET CONFUSED BETWEEN LASSI AND BUTTERMILK

Both are different in taste, texture, look, and nutritive value.

SWEET AND SPICY SUMMER COOL DRINKS

SWEET LASSI, which is made by using thick Curd, little water or Ice cubes, Sugar, and cardamom. PUNJAB is famous for LASSI, they welcome their guests by serving large glasses of LASSI.
SPICY LASSI is made by using Salt and Spices. and thick curd is used.
SPICY BUTTERMILK is made by using ordinary curd, but the water used here is almost 3 times. Fresh herbs or dry spices are used for making this.

FOR BOTH LASSI AND BUTTERMILK YOU NEED CURDS

SETTING OF CURDS FROM MILK.

Setting the Curds is very easy.
Heat milk till it boils.

Cool till it reaches room temperature.
Now add a small teaspoon of curds and mix it well.

Cover and keep it.

Keep it for 6-8 hours or overnight and the curd is ready.

As soon as the curd is set, shift the curd to a cool place in a refrigerator, or else it will leave the water and become sour in taste.
This is a very common or general practice for setting the curd in almost all homes.

NOTE: For LASSI, you need a thick curd so use full cream milk.

For BUTTERMILK, you need thin curd, so you can use low-fat or cow’s milk.

(CURD IS ALSO READILY AVAILABLE EVERYWHERE, WHICH CAN ALSO BE USED.)

MAKING OF BUTTERMILK FROM CURDS

BASIC METHOD:

Take curds in a bowl or vessel.
Add about 3 times of water .(can use hand blender)

Add salt, and churn it to get a homogeneous liquid. (can use electric Blender)

After churning with a hand blender or a blending mixer jar, BUTTERMILK has to be strained before serving, because the small fat particles float on the surface, which is formed during churning.
Plain buttermilk is ready.

BUTTERMILK AND ITS VARIATIONS

Let us make this plain Buttermilk as a base and do variations.
Today, we will be making 2 types of spiced BUTTERMILK.

( if you don’t have fresh herbs, you can opt for the second method.)

ONE: Use fresh herbs like Mint, Fresh coriander, curry leaves, Ginger, Green chilly pieces, Salt, Lime, Curds, and water.

TWO: Use all dry spices, like Dry curry leaves powder, Dry mint powder, Roasted cumin powder, Dry ginger powder, Asafoetida, Black salt, curds, and water. (you can keep the masala ready)

INGREDIENTS FOR MAKING BUTTERMILK USING FRESH LEAFY HERBS

Curds-1/2 cup
Water-1.5 cups (chilled or plain water with ice cubes.)
Salt-3/4 teaspoon
Curry leaves-1 small spring
Coriander leaves- 1 tablespoon
Mint leaves-few
Ginger-3/4 inch piece
Lemon-1/4 (small piece)
Green chilly-1/4

METHOD

Take a vessel and put curds, Chilled water, or plain water with Ice cubes and salt in it.
With the help of a hand blender, churn the mix for about 2 mts, or till you get a smooth lump less .homogeneous liquid.

Take, Ginger pieces, Curry leaves, Coriander leaves, Mint leaves and Green chili pieces in a stone pounder, and with the pounding stone crush it to a coarse paste.

Put some water in it and mix, pour that in a strainer, into the BUTTERMILK, you just made.

Press with a spoon nicely to get a full extract.

Now put it in a glass.

SERVE CHILLED WITH A FEW FRESH CORIANDER LEAVES ON IT.

INGREDIENTS FOR MAKING BUTTERMILK USING DRY SPICES

Curds-1/2 cup
Water-1.5 cups (chilled or plain water with ice cubes.)

FOR DRY MASALA MIX

Roasted cumin seeds-1 tablespoon
Roasted coriander seeds -1 tablespoon
Black pepper corns-20 in numbers
Dry ginger powder-1/2 teaspoon
Black salt-1 teaspoon
Aamchur powder(dry mango powder),
Asafoetida (Hing)- i small pinch
Dry Curry leaves powder-1 teaspoon
Dry mint powder-1 teaspoon

METHOD :

Make the basic plain BUTTERMILK.(with less salt) as we are adding rock salt or Black salt.

Dry roast Cumin seeds, Coriander seeds, Black peppercorn, and Hing powder.

Cool and powder it in a Mixer grinder jar.

Now add other ingredients such as Dry ginger powder, Black salt, Aamchur powder, Dry curry, and mint powders.
grind once more in a mixer grinder to a fine powder.