Recipes from across the country
chhaachh: To make an all season nutritive drink of buttermilk (for one serving), take half-a-cup of curd. Blend it slowly for a few minutes. Then add a glass of cold water and blend again. After discarding the fatty foam appearing on the top, add half teaspoonful of cumin powder, a few leaves of mint and a pinch of rock salt (table salt can be a substitute). Blend just enough to mix the spices evenly and serve at room temperature.
moru: After churning out buttermilk from 200 millilitres of curd, smash some ginger. Take a muslin cloth and put the ginger in it. Dip like a pouch in the buttermilk, and rub the ginger with fingers so that its juice mixes in the buttermilk and fibres remains in the cloth. Then heat oil in a pan for a minute, and add mustard seeds. Fry for a minute and add the seeds to the buttermilk along with chopped chillies and curry leaves and salt according to taste. Chill before serving.