Try this Seasoned Buttermilk recipe, or contribute your own.
Suggest a better descriptionTake butter milk in a big vessel. If using curds, add 300-350 water and blend with hand or electric whipper till smooth. Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth. Remove cloth. Pass 1 chilli, coriander and mint through. Heat oil in a crucible, a crusher add the seeds, 1 chilli halved, curry leaves and asafoetida. Pour into the buttermilk. Add crushed greens (the paste of chilli and coriander), salt and jeera powder. Chill before serving. An excellent post-lunch equaliser.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 1 servings | ||
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Calories: 150 | ||
Calories from Fat: 62 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.7mg | 1 % | |
Potassium 790mg | 21 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 12.3g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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