Showing posts with label buttermilk. Show all posts
Showing posts with label buttermilk. Show all posts

Tuesday, April 19, 2016

Healthy Ekpani/Brahmi/Ondelaga Thambuli

Brahmi leaves are known to rejuvenate the mind, enhance memory, improve concentration, and to directly influence the quality of consciousness.
This "Brahmi Thambuli" is a best way to beat the heat as it is prepared using buttermilk as one of the main ingredient.

 Undoubtedly buttermilk considered as the best summer soother, buttermilk or chaanch or chaas, is a wonder drink that goes beyond quenching your thirst and refreshing you. Being a by-product of the process of churning cream into butter, low calorie, most of the beneficial properties associated with milk are retained in buttermilk too.Buttermilk is a natural probiotic, which means that it provides the “gut friendly” bacteria that aid in digestion. It also helps to reduce frequent heartburn, and regulates the acidity that usually follows a spicy meal.


  1. 1/4 cup Brahmi leaves
  2. 1/4 cup Grated coconut
  3. 1 Cup Sour butter milk
  4. 3-4 Green chillies
  5. 1/2 tsp Jeera
  6. 1 inch piece Ginger
  7. Salt to taste


  • Wash brahmi leaves under running water and drain well.
  • Now grind all the ingredients to smooth paste using little buttermilk at a time.
  • Serve chilled along with rice right in the beginning of lunch.
  • If you wish to drink this thambuli then dilute it with some more buttermilk and mix it well and serve.

Tuesday, December 2, 2014

Radish kosambari/salad

Radish Salad can be made in minutes and tastes great with any Indian meals..


2  Radaish ,medium(2 cups grated)

1 tsp Ginger ,grated

1,Green chilly,chopped finely

2 tbsp Coriander leaves,chopped

1tsp Lemon juice

Salt to taste                                                    
  1/4 cup hung curd
  1/4 tsp sugar

For tempering:
  1. 1/2 tsp Mustard seeds
  2. 1/2 tsp Urad /black gram dal
  3. 1/4 tsp Jeera/cumin
  4. 1 spring curry leaves 
  5. 2tsp coconut or any veg oil

  1. Wash Radish nicely under the running water,peel and grate coarsely and keep aside.
  2. Peel ginger and grate finely.
  3. Chop green chilli and coriander leaves finely.
  4. Mix curd,sugar and salt.
  5. Mix muli, ginger, green chilli and coriander leaves. Add lime juice and curd mixture.Mix again 
  6. Now prepare the by heating oil in a small pan,add all the ingredients needed for tempering* and pour over the salad.
  7. Now salad is ready to serve.

Tuesday, March 25, 2014

Crispy Buttermilk-herb fried chicken

buttermilk fried chicken

buttermilk fried chicken

Marinated in seasoned buttermilk and pan-fried to crispycrunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)


  1. Skinless[skin out] chicken breast halves -2
  2. Skinless[skin out] chicken thighs-2
  3. Skinless[skin out] chicken drumsticks-2
  4. Chicken wings-2
  5. 1 1/2 cups- buttermilk
  6. 2- eggs
  7. 3/4 cup-All-purpose flour
  8. 3/4 cup- Fresh Bread crumbs
  9. 2-Garlic cloves, minced
  10. 1 tsp-Thyme 
  11. 1 tbsp-Dry basil
  12. 3tsp Chilly powder
  13. 1 tsp. paprika
  14. 1 tsp. salt
  15. 1/2 tsp-Freshly ground pepper
  16. Oil for deep frying
  17. 2 Tbs-Chopped fresh flat-leaf parsley or spring onions


  • Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
  • In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
  • Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. 
  • In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. . 
  • Arrange all the pieces on a serving platter and serve warm or at the room temperature, garnished with the chopped spring onions or parsley 
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