Monday, June 20, 2011

Homemade Butter milk Recipe (dheim phani)


Yogurt                                                                 2 cups
Lemon juice                                                        1½ tbsps.
Green chillies                                                       4 nos.
Ginger                                                                 1inch
Fresh coriander leaves                                           ¼ cup
Curry leaves                                                        10-12
Cumin seeds                                                        1 tsp.
Asafoetida powder                                               large pinch
Salt                                                                      to taste


1.Churn the yogurt. Add about ¼ litre chilled water. Churn briefly.
2.Wash green chilies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely.
3.Pound curry leaves with required quantity of salt.
4.Dry roast the cumin seeds and crush into a fine powder.
5.Add the prepared ingredients to churned yogurt. Mix in asafoetida powder. Adjust salt and refrigerate for about ½ hour.
6.Strain and serve in tall glass tumblers with some crushed ice.


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