Amiri Khaman | Sev Khamani

This month's theme for our Shhh Secret challenge group on Facebook is Steamed Foods which was suggested by  Annu Kollon who has amazing and healthy recipes on her blog "Entethattukada" .I for one , fell for this name she has given to her blog , it is so catchy and attractive and will make everyone want to visit her blog . Among the many healthy recipes, what I loved the most was her No Milk , No sugar , No cornflour Banana and Almond flavor icecream . I have bookmarked it for trying and I would suggest you all to try it as well . An Icecream yet so healthy !! Bumper Bonus isn't it?? 

When myself and my partner for this month ,Sujata were discussing about the secret ingredients we must share with one another , this recipe struck to me instantly and I decided to go about with this for the theme.. Sujata ji  blogs at " Batter up with Sujata" and her blog is a buffet of various recipes and a nice melange of vegetarian , non vegetarian cuisines , Eggless bakes , authentic Bengali recipes and yummy cookies and healthy salads .All which have been explained in simple and easy way . I have book marked some of her recipes to try. Hope to do at earliest.  The first thing I plan to try is her yummy melt in mouth Gulab Jamuns. You must check her recipe and it will get you drooling right away .

Secret ingredients that we exchanged ;ginger & hing/Asafoetida is what she gave me and I gave her poppy seeds and curd . Check back this space to know more about a lip smacking recipe dished out by Sujata ji  and as usual  she has prepared an authentic Bengali recipe Channar Patauri which looks absolutely delectable and yummy. 

What is Amiri Khaman?
 Amiri khaman is a very unique way to use up left over dhoklas and it serves as a perfect tea time snack or even a breakfast .

The khaman is crumbled and sautéed with some spices and pomegranate pearls ,fine sev are garnished over this amiri khaman which give a nice crunch.  I was out of Pomegranate so have skipped using them here. 

Does this recipe taste good only with left over khaman?

There is no hard and fast rule that only left over khaman needs to be used, freshly prepared ones can also be used.  This time I exclusively made khaman to try out this recipe. 

How to prepare khaman/yellow dhokla?

You can look up the detailed recipe here 

Preparation Time - 5 mins 

**if khaman is ready 

Cooking Time - 7 to 8 mins

Serves - 2 to 3 

Complexity- simple

Ingredients 

10 to 15 khaman pieces 

(Khaman recipe. - click here )

1 tsp ginger finely chopped

2 to 3 green chillies finely chopped

1/2 tsp jeera/cumin

1/2 tsp mustard /rai

8 to 10 fresh curry leaves 

2 tbsp fresh grated coconut 

1/2 tsp sugar

pinch of asafoetida 

Salt if required 

Handful of fine sev

Handful of Pomegranate pearls

Finely chopped coriander. 

**note - for this month's theme as it is "steamed foods" I specially made khaman for trying out Amiri Khaman and have not used left over dhoklas . I let them rest for about  1 hr so it is easy to crumble without the moisture .

Method 

Khaman (dhoklaa) freshly prepared and left for cooling before it can be crumbled. 

Crumble the khaman well until it appears grainy. 

Heat oil in a pan and splutter mustard followed by jeera then curry leaves,green chillies and ginger . Lastly add hing and give it a quick stir.

Now add the crumbled khaman, little salt , sugar, pinch of haldi and mix it nicely. Sprinkle some water and cook covered for 2 to 3 mins.

Open the lid, add freshly grated coconut, chopped corriander .

Serve hot with a fresh garnish of sev and pomegranate pearls. I dint have pomegranate handy so haven't used it here. 

Linking this to our facebook group's secret challenge event for month of July 2020 - steamed foods 

 

Mysore Masala Dosa

Does dosa really need any introduction?? In the earlier days , dosas were an important part of breakfast menu in Southern India but slowly and steadily this delicious recipe found a place on the Global menu map and there will be hardly anyone who would hate dosas . 

The thin crunchy crepes drizzled with right amount of oil and cooked to a perfect golden brown color is a heavenly treat to our taste buds and is  generally  served with variety of chutney , sambar and Molagapudi (gun powder) mixed in gingelly oil .

We are more of dosa loving family than idlis .Though I grind batter for idli , I end up making dosas most of the time.  We love it with mildly spiced  Coconut Chutney  and spicy tomato Chutney more than sambar . Molgapudi of course always has a special place without a mention.

This week's Foodie Monday Bloghop theme was a choice between dosa varieties and fusion cooking.  Needless to say Dosa emerged victorious and here we are enjoying week #257 DosaDen as suggested by Priya Iyer . Priya has yummy recipes on her blog "the world through my eyes" and her latest recipe is my favorite  melt in mouth home made Chocolate Truffles

When it comes to making dosas , main thing that is required is the perfect Dosa batter , which is the key ingredient .  One  can either use dosa batter made at home or the store bought ones that are readily available these days . Ensure that the batter is not sour . Do check the FAQs regarding the batter and grinding techniques at the end of this post.

Coming to today's recipe, as the name suggests mysore masala dosa has it roots in the city of Mysore . What makes it different from the regular masala dosa is a spicy red chutney that is smeared on the dosa before placing the aloo masala inside the dosa .

Mysore masala dosa involves 3 components.

• The dosa 
• Aloo masala 
• Fiery red chutney

Please excuse  me for the not very great presentation as we all like to eat our dosas piping hot and continuing a prolonged photosoot would make the dosa soggy and lose the crunch :-( 

You can serve this with sambar and chutney but I like mine with molgapudi and coconut chutney , so that is what you are seeing in the picture. 

Preparation time - 45mins 

**considering dosa batter is ready on hand

Cooking Time - 30 mins

**inclusive of preparing the aloo masala 

Complexity - medium 

Serves - 3 to 4 

Ingredients

Aloo Masala 

4 to 5 medium sized potatoes

1 medium onion chopped 

1 tsp finely chopped ginger 

2 green chillies finely chopped 

1 tsp mustard seeds 

1 tsp channa dal

1 tsp udad dhall

1/2 tsp turmeric 

Asafoetida as needed

Salt as needed 

Freshly chopped corriander 

Red chutney

8 to 10 byadgi chillies 

Small piece of tamarind 

2 tsp chutney dhall 

Salt as needed

1 tsp jaggery 

Dosa 

Dosa batter as needed 

Oil to make dosas 

Method 

Red chutney

• Soak the red chillies and tamarind in warm water for about 20 mins.
• Slightly squeeze out the water and blend the chillies , tamarind, chutney dal(fried gram) , salt and jaggery to a fine paste .
• Donot add too much water while grinding as the chutney  has to be of flowing consistency so as to spread easily on the dosa .
• Those who like garlic can add one or two cloves of garlic while grinding. 
• Keep this chutney aside or refrigerate it incase you are going to prepare the dosas later during the day.

Aloo Masala / Aloo gadde palya

• Wash the potatoes nicely, cut them into half and pressure cook with enough water .
• Cool the potatoes ,peel and crumble it roughly.
• In a pan , heat some oil and crackle mustard seeds followed by channa dhall and udad dhall until they turn golden brown. 
• Fry the green chillies and ginger with asafoetida .
• If using onions, saute them until they turn pink else skip this step. 
• Add turmeric, salt and the crumbled potatoes and mix it well .
• Add about 2 tbsp of water , pinch of sugar and cook for another 3 to 4 mins . 
• Garnish with coriander leaves and keep it ready .

Preparation of Mysore Masala dosa

Heat a tawa and spread the dosa batter on it such a way that the center is slightly thick .

Drizzle some oil around the dosa and let it cook for a minute. 

Now smear the chutney over the dosa as much as you like.

Place some aloo masala in the center and spread it slightly. By now, the dosa would have cooked nice and crisp from the underside . It is now time to roll the dosa and serve hot .

Using a spatula , run it around the edges of the dosa and lightly lift it. 

With the help of your hands and spatula for support,start rolling the dosa from one end and proceed till the end .

Serve it hot with chutney, sambar , molagapudi and a dollop of butter if you want to have butter mysore masala dosa. 

FAQs on Dosa batter 

Can we use idli batter to make dosa?

Yes ..no problem . I generally grind a common batter and use it for both idli and dosa .

Can dosa be made from freshly ground batter ?

You can prepare, but the taste will  differ when the batter is fermented well . The mild sourness after fermentation will make the dosa taste yummy and also come out crunchy and crisp. 

How to prepare Dosa Batter at home ?

You can grind the batter either in the Mixer/Mixi/blender or using the wet grinder. There is a mild difference in the proportion of ingredients used when you are using the mixie to grind the batter as against the wet grinder.  When the batter is ground in a wet grinder, the udad dhall gets ground very well to a bouncy texture and yields a good amount where as when we grind it in a mixie the udad dhall tends to yield a lesser quantity as the mixie tends to get heated up due to heat.

How to grind batter in mixie ?

You can refer to this recipe of mine which is a tried and tested recipe and gives soft idlis, crispy dosas and fluffy paniyarams.

 Recipe here

How to grind batter in a wet grinder ?

Different tried and tested proportions for getting a perfect idli/dosa batter

Proportion 1 

2.5 cups idli rice

1.5 cups regular rice (except  basmati)

1 cup whole udad dhall (udad dhall gota)

1 tsp methi seeds 

 

Proportion 2 

3 cups idli rice

1 cup regular rice (except basmati)

1 cup whole udad dhall (udad dhall gota)

1 tsp methi seeds 

Proportion 3 

3 cups idli rice 

1 cup udad dhall (udad dhall gota)

1 tsp methi seeds .

Video recipe to grind in a wet grinder.

** If you don't find full udad dhall , you can use split udad dhall . 

** Proportion to use 1 cup and  a handful of split udad dhall.

** if idli rice is not available you can use idli rava in the same Proportion. 

**never use basmati rixe or any rice that has a natural fragrance as it will spoil the taste of the dosa or idli 

Accompaniments for the dosa. 

Coconut chutney    

Tomato Chutney  

Idli Molagapudi

 

Masala Khichiya Papad - Satvik & Vegan

Masala papad needs absolutely no special introduction as it is now one of the most ordered starter or rather filler at any Indian restaurant.  

Today , we shall see a different variant of Masala papad using khichiya papad . This papad is a speciality of Gujarat region and Masala Khichiya papad has gained popularity as a delectable street food .

What is Khichiya Papad ?

Papads made out of rice flour as main ingredient is known as Khichiya in gujarati . Papad khar a special type of salt is used in the making of these papads ..papad khar has salt and some amount of soda bi carb and baking soda which help in making of papads.

These papads are rolled into medium thick rotis and dried under the sun until crisp and moisture free.They are then stored in airtight containers 

How is khichiya papad made?

Traditionally, rice flour along with salt and spices is slowly added to boiling water and using a ladle it is mixed well without lumps till it comes together like a dough.

The dough is kneaded further with hands and then steamed in a steamer for 12 to 15 mins.

Once it is bearable to touch , small balls are pinched out of this dough and the rolled into medium thick rotis and sun dried until crisp.

Do we have different flavors in Khichiya papad? 

There are many variants . Some of which I  have tasted are listed below.

Saadha (plain) Khichiya papad

No extra added flavors except salt .

Spicy khichiya 

 It is spiced up using red chili powder or green chillies .  The red chilli variants looks slightly reddish in color due to the chilli powder being added where as the green chilli variant has just a paste of green chillies added to the basic dough before rolling it out .

 Pudina khichiya 

 Paste of mint leaves and green chillies is added to the dough while kneading and then rolled out. This variety will have a mild greenish color after frying.

Garlic khichiya

Flavored with some garlic paste to the dough .

Jeera / Ajwain khichiya

Either jeera (cumin) or ajwain(carom) seeds are added to the dough as flavoring agents or at times a combination of both are added. 

How to eat khichiya papad ?

The sundried papads are either roasted on open flame or deep fried and served as a snack or an accompaniment with lunch or dinner .

Traditionally they were roasted on burning charcoal and topped with some ghee and red chilli powder .

Today's recipe is all about how to make a tasty , crunchy and lipsmacking masala khichiya papad at home just like the ones served at the street food carts. This can serve as a perfect tea time snack or small hunger pangs for the kids who are now attending online classes from home .

I have used store bought sun dried khichiya papads and today we shall see how to make masala papad using fried khichiya papad.

Preparation Time : 10 mins

Frying time : 30 sec per papad

Serves -1 papad per person

Complexity: simple

Ingredients

Khichiya papad as much as needed 

Finely chopped cucumber 

Finely chopped tomatoes

Finely chopped onions (optional) 

Sev as needed 

Fried channa dhall 

Finely chopped corriander 

Green chutney as needed 

Some chat masala

Some red chilli powder .

Method

• Fry or roast the khichiya papads and keep ready.
• Take one papad , place it on a plate .
• Spread some tomatoes, cucumber, sev , fried channa dhall. 
• Drizzle some green chutney all over . Don't spread too much chutney as you will lose the crunch quickly .
• Sprinkle chat masala , red chilli powder and garnish with finely chopped corriander and serve immediately. 
• You can drizzle some dates tamarind (meetha) chutney if you like .

Linking this to Valli's Kids' Delight event hosted by Kalyani this month for Monsoon Special.

Basic Kadai/Kadhai Gravy| कड़ाही मसाला - Vegan

Kadhai Paneer , Mix Veg Kadhai , Kadhai Mattar , Kadhai Mushroom ..... aren't these some of the delicious gravies that are on your order list during luncheons or Dineins at your favorite restaurant? 

 I know I am must have gotten you all salivating as you read this and most of you may be rebuking me for reminding you off these yummy items when we cannot even think of going out to dine considering the present scenario...

Well, don't fret ..what if I told you that you  can make these tasty gravies at home and enjoy with your family ?

All you have to do is prepare the base gravy and keep it ready .Now, to it you can add your favorite veggies or sautéed mushrooms, boiled peas or sautéed paneer and capsicums and viola your favorite kadai gravy is ready. 

I must thank Preethi of Preethi's cuisine who came up with this idea of blogging Basic Curry /gravy recipes used in Indian Cuisine for our Foodie Monday Bloghop this week . Preethi has some amazing recipes on her blog and if you are a beetroot lover you must visit  her blog to see the varieties she tries  with beetroot.  What fascinated me the most,is her Jujubees made using Dragon Fruit. The color is simply stunning and I could keep looking at it rather than pop into my mouth.

How did I think of Kadhai/Kadai gravy ?

Theme for week 256 was finalized as "Desi Base Curries" and soon I started racking my brains and started looking up cook books  and some age old hand written recipes written by Amma and while doing so I suddenly recollected a recipe which Amma had told me verbally.  I had a fair idea of all the ingredients and masala that go into it ,but little did I know that it was the basic Kadhai masala until I saw a few Kadhai recipes in my fav Tarla Dalal's cook book and concluded that mom's recipe is perfect for this theme.  It is always the Mom who comes to the rescue ..don't you all agree ?

You can make this gravy in advance and freeze it for future use .

You may also want to try my basic gravy for making Veg Makhanwala , Mutter Paneer , Kosta curry etc which are mildly spiced and slightly sweet as it makes use of Tomatoes and cashews in the making of the curry .

How to use the frozen Masala gravy ? 

• Bring down the container to the refrigerator section from the freezer  atleast 2 to 3 hrs before use, then remove the desired quantity and let it thaw while you can refreeze the balance.  
• However try to utilize it quickly as thawing and freezing time and again isn't good .
• The other option is pack them into 2 or 3 separate containers wherein the contents of 1 container can be used for single time 

What did I make using this Kadhai Masala?

I prepared a lip-smacking Kadhai Mutter (peas) gravy and paired it with hot phulkas for dinner.

Next time I plan to make hubby's fav Kadhai paneer with tri colored bell peppers .

Preparation Time : 10 mins

Cooking Time: 20 mins

Complexity: medium

Serves : 3 to 4

Ingredients 

4 medium sized tomatoes 

2 tsp finely chopped garlic (optional)

7 to 8 kahsmiri chillies or byadgi  chillies 

1 tbsp dhaniya /coriander seeds 

1 tsp jeera /cumin

1 tsp kasuri methi 

1/2 tsp haldi 

1/2 tsp red chilli powder

1/2 tsp garam masala

2 tablespoon oil 

Salt as needed 

2 to 3 green chillies 

Method

Dry roast the chillies , dhaniya and jeera in a hot pan and blend it to a fine powder after cooling the roasted ingredients. 

Blend 2 tomatoes into a fine puree in a blender and the other 2 tomatoes needs to be chopped finely . Chop the green chillies as well. Adjust the quantity of green chillies to suit your spice level.

Heat oil in a pan and add the chopped tomatoes and chillies along with haldi powder , red chilli powder and garam masala.Let it cook until mushy . If you plan to freeze this gravy for future use , then add some extra oil which will act as preservative .

Note : If  using garlic, then fry the garlic in oil first and then add the chopped tomatoes 

Never use onion in the base gravy if you are going to freeze it .The onions tend to spoil the gravy or give a foul smell after a few days .

Once ,the tomatoes turn mushy and soft, add in the tomato puree and continue cooking till the raw flavor of the tomato is lost .Add 3 tsps of  freshly ground masala powder , kasuri methi and salt and continue cooking till the oil separates from the gravy and forms a nice layer .

Keep stirring in between to prevent the gravy from sticking to the pan and cook on medium flame .

Now , your basic gravy is ready . It is best when consumed fresh, but incase you plan to freeze it, then let it cool completely, use a dry and clean spoon to pack into a food grade container and then freeze it .

How to make Kadhai Mutter/कड़ाही मटर?

• Boil about 1.5 cups or 100gms of frozen peas or fresh peas and add it to this gravy .
• Let it simmer for 5 to 6 minutes until the peas absorbs the flavors of the masala.
• Transfer it to a serving bowl, garnish with fresh corriander and serve it hot with rice or rotis.
• You can heat a little oil , saute the onions until pink and add it to the gravy along with the boiled peas . 

Linking this to week #256 - Desi Base curries 

Rajma Masala - Vegan,Saatvik Version

Indian cuisines make use of legumes and beans in a wide range .Each region has their own special recipe of incorporating beans/legumes as part of daily diet .

The soaked beans are packed with a lot of nutrients and are a very rich source of protein.These come really handy when we are out of veggies or during the rainy season when we are unable to go out and buy fresh vegetables for our daily cooking. 

Why do we have to soak the beans? 

• Soaking of beans for min 8 hrs or overnight ensures that the complex sugars present in them are broken down and it makes it easy to digest .
• Soaking also ensures quick cooking and less time and fuel spent in kitchen. 

How to soak the beans ?

• Take the beans in a colander and remove any visible pebbles or any other debris.
• Rinse it well under running water and transfer to a wide bowl and fill it with clean water .The beans must be immersed completely in water and ensure there is atleast 2inches water above the beans.
• The beans  will swell up nicely after getting soaked overnight , so make sure the soaking bowl is wide enough. 
• Before cooking, discard the soaked water , rinse it once again in fresh water and the beans are ready to be cooked.  
• These soaked beans can be packed in ziploc bags or freezer safe containers and stored in the freezer for future use .
• Soaked beans stay well for 45 days in the freezer .

Today's recipe is a Vegan-No Onion No garlic version which can be prepared on the days of special pooja or vrat when one is forbidden from partaking onion and garlic. 

If you are a rajma lover like me , do try the Rajma Pulao and Rajma Masala (with O n G) featured on my blog. For an International experience, try the yummy and cheesy Bean Corn Quessedila 

Today , since it is all about how to prepare Rajma Masala , I will give you the details on how to cook the rajma beans perfectly . Each bean has a different texture and the time taken to cook depends on how hard the bean is .

Which variety of Rajma to use ?

• There are various varieties of rajma available in the market but I prefer to buy the small sized rajma which is dark in color and is a produce of Jammu . It is called as Jammu Rajma having a very nice taste and flavor . This variety gets cooked well too.
• You can use the variety that you are comfortable with and is available in your region.

How to cook Rajma ?

• Soaking rajma for minimum 8 to 10 hrs is a must.  This definitely helps in easy cooking and also makes it easy to digest .
• Discard the soaked water , rinse it once again in clean water and pressure cook with enough water for 8 to 10 whistles.  
• You can turn off the cooker after 8 whistles and check if it is done else cook for another 2 or 3 whistles if you feel it is underdone.

Soaking Time - 8 to 10hrs

Preparation Time - 30 mins

Complexity - medium

Serves - 2 to 3 

Ingredients 

150 gms rajma 

2 tomatoes pureed 

Small piece ginger (skip for jain version)

Salt as needed 

1 tsp red chilli powder 

1/2 tsp haldi powder

2 tbsp oil

To roast and grind

1tbsp dhaniya 

7 to 8 dried kashmiri red chilli /byadgi chilli 

1 tsp jeera or cumin 

2 to 3bay leaves/tejpatta

2 to 3 cloves/lavang

1 small green cardamom /elaichi

Small stick cinnamon/dalchini 

Method 

Soak the rajma for minimum 8hrs and pressure cook until soft . Puree the tomatoes with the ginger and keep ready .

Dry roast all the ingredients mentioned under "roast and grind" and blend it into a fine powder in a blender. 

In a kadai heat some oil , pour the tomato puree , add the haldi powder and red chilli powder and let the mixture cook till the oil begins to separate from the gravy .

At this stage , add the freshly ground masala powder and salt and let it cook for 2 to 3 minutes. Lastly add the boiled rajma beans to this gravy , mix well and let it simmer for another 3 to 4 mins. Garnish with fresh coriander and serve hot with rotis or jeera rice.

Note:

Add the spice powder depending on how spicy you would like your gravy to be. The remaining spice powder can be stored for future use .

Pin it up for future

Pudina Chaas | Mint Buttermilk

The bacterial fermentation of milk using a starter culture is what gives us Yogurt or what we call as Curd/Dahi in India . This bacteria  present in the culture acts on the lactose in the milk during the process of fermentation and that is how Dahi is formed. This video on my YouTube channel demonstrates how to set thick Yogurt /Dahi at home. 

It is only in India where we use the term Curd for  home made yogurt while Curd actually refers to the part left after the curdling of the milk by adding an external substance like vinegar or lime or citric acid . Paneer or Chenna is the product that is got after the milk undergoes coagulation or curdling. 

 An Indian meal is never complete without the Dahi component in some form or the other . South Indians love to end their meal with some yummy curd rice with pickle while the North Indians love to end their meal with some chilled Chaas or sweet lassi . 

If you all are wondering why so much detailing about Curd/Dahi , it is because this week in our Foodie Monday Bloghop group, the theme is Curd or Dahi . We were given a choice by Poonam  to select between Tomato based or curd based recipes and needless to say Curd won the votes hands down and we named this week as Dahi Delights .. Poonam who blogs at Annapurna has some amazing recipes on her blog which you must definitely check but as it is curd based theme , do try her Curd Quinoa which is inspired from the famous curd rice /thayir saadham.  A fantastic twist using Quinoa . 

Use of Dahi in Indian Cuisine

Apart from lassi or chaas , Dahi is used in a lot of main stream dishes in both South as well as north Indian cuisine . There are many such lip-smacking famous recipes on my blog and I shall share the links in this post which you must try if you are  a dahi lover like me . 

Kerala special

Aviyal 

Kaalan

Mambazha (Mango) Mor kootan 

Tamilnadu Special

Morekuzhambu 

Irupuli Kuzhambu 

Mor Rasam 

Curd Rice/Thayir Saadham

Gujurat Special

Gujarati Kadhi 

Fajeto (Aam  Kadhi)

Karnataka Special

Udupi Majjige Huli 

Raita Varieties 

Mix veg raita 

Kumaoni Raita 

Sweet potato pachadi /raita

What is chaas/buttermilk?

Chaas is whisked yogurt that is diluted with some water  and seasoned with salt and some mild spices like cumin powder, asafoetida , jaljeera etc .Neer mor is the south Indian version of chaas and has ginger , curry leaves, green chillies as flavoring agent

Today's recipe is nothing complicated or fancy but a very flavorful Pudina or Mint flavored buttermilk which is very very refreshing on a hot summer afternoon. Mint as we know has a lot of health  benefits especially related to aiding digestion and preventing stomach disorders. Summers are time when we need to keep our body and stomach cool , which is why this pudina chaas is all the more recommended. 

Buttermilk Variations

Neer mor ,

Vazhaithandu Mor (Banana Stem BM)

Masala Chaas 

Preparation Time - 5 mins 

Cooking Time - Nil 

Complexity easy 

Makes - 500 to 600ml.

Ingredients 

10 to 12 fresh mint leaves 

1 small green chilly

Small piece of ginger 

200 ml or 2 cups thick curd /dahi 

400 ml chilled water 

Salt as needed 

Pinch of black salt 

Method 

• Blend the mint leaves , chilly,ginger and salt with little water into a fine paste and set aside 
• Whisk the curd using an electric beater or manual whisk till it appears creamy.  
• Add the ground mint paste, salt , black salt and chilled water and whisk it again until it appears nice and frothy. Adjust salt based on your need.
• Pour into glasses and enjoy with your meal or keep it refrigerated until your lunch time.

Note

1. Don't use sour curd as it will change the taste of the buttermilk .
2. Preferably use freshly set curd and make sure you whisk it properly so that the cream blends with the curd and doesn't float on top .
3. You can also add some coriander while grinding the paste for added flavor .

linking this to foodie Monday bloghop week #255 - Dahi Delights