YEH DIL MAANGE “MOR” (Butter Milk) |
METHOD OF PREPARATION
Buttermilk
is an inseparable part of Indian food. The word CHHACHH has come from Sanskrit
SHADA RASA. Meaning six tastes. It is sweet, salty, spicy, Bitter etc. It has unmatched property to remove ill effects of Heat and
sunstroke. Immersing the feet in buttermilk removes fever and prevents
sunstroke. Washing the face with buttermilk nourishes the skin and
prevents blemishes. It increases the fairness of skin. It makes the skin
look very young and healthy. Warm buttermilk when used , cures Atisara
meaning loose motions. Before
the advent of Tea and Coffee in India, Buttermilk was the welcome drink in
every home . Even today, it is the welcome drink in farmers and rural
homes. I
am posting different forms of buttermilk as consumed in India. I will
start with south . MAJJIGA
(Buttermilk) "It
is said that the only place a Telugu does not use Chillies is in sweets.
". So Buttermilk in Andhra has to have chillies . And as if that is
not enough, it is accompanied by ginger. So what is the net result? Fire fighting with petrol. Wrong. Majjiga
in Andhra pradesh with chillies has a purpose. It induces perspiration and
is used primarily to fight Heat with heat. INGREDIENTS
Buttermilk
1 liter Green
Chillies 1 no Ginger
1/2 " piece Mustard
seeds 1/2 spoon Salt
to taste Curry
leaves 1 sprig Oil
1 spoon Kothumalli
optional METHOD
OF PREPARATION Andhra
cuisine uses curds made out of Raw milk hence the fat content is really
tasty in the curds and buttermilk. Take
350 gms of Curds and add 650 ml of water. Use a hand churner/ agitator or
egg beater. If you are using electric blender, use it just for about five
seconds. Thinly slice one
chilli and grate Ginger. Add them directly to Buttermilk and agitate again
with churner for five more seconds. Add salt. In Andhra buttermilk, the
salt content is slightly above normal.
Take
oil in a Tampering ladle and add mustard seeds. Heat on a low flame. When
mustard just start to crackle, add curry leaves and immediately pour the tempering
on Buttermilk. Cover the vessel.
After
five minutes, again agitate the Majjiga . Put it in fridge and serve cold.
This
Majjiga is a powerful heat remover if you are coming from outside in sun.
This
is meant to be consumed after regular food also. So
enjoy !!!!!!!!!!!! MOR
(Tamilnadu) MOSARA (Karnataka) Buttermilk
in Tamilnadu and Karnataka is a milder sister of Andhra Majjiga. Here two
three versions are used. I will be posting the most popular version.
Buttermilk
1 litre Ginger
1/2 " piece Mustard
seeds 1/2 spoon Salt
to taste Curry
leaves 1 sprig Oil
1 spoon Kothumalli
3 to 4 spoonfuls (cut finely) METHOD
OF PREPARATION It
is same except for , the curds are made of once boiled milk. The
buttermilk prepared has EDU or Malai floating in Buttermilk which gives a
distinct taste. PUNJABI
LASSI You
take out Lassi from punjabi cuisine and you are removing the soul of
Punjabi food. Every Punjabi
home will offer you a tall glass of Lassi which would choke you if you are
not accustomed to drinking 500 ml of liquid at a time. Lassi is a heat
beater available in two forms. One is the most popular SWEET LASSI ,and
the other is SALT LASSI. You can use both.
INGREDIENTS
Fresh
curds 1 litre Sugar
175 to 200 gms Rose
essence ( optional) METHOD
OF PREPARATION Pujabi
will treat you as a poor man if you add any water in curds to make lassi.
The curd is made from thick Buffalo Milk. You need GUTS to drink that
lassi. Beat the curds and with a churner make a fine blend of sugar and
curd, When the froth comes up, the lassi is ready. Serve chilled or add a
cube or two of ice. This
lassi is very filling and cool on stomach lining. Second
version is with salt. Use salt to taste in place of sugar and serve cold.
CHHASH
(Gujarati) Gujaratis
are notorious spice users. They drink their tea also with spices. They use
spices from sweets to sour. From tea to coffee. The only place they don't
use masalas is in drinking water. So it is natural that you will find
spices in Gujarati CHHASH. INGREDIENTS
Curds
400 ml Water
600 ml Jeera
powder 1/4 spoon Dhania
powder 3/4 spoon Salt
to taste. METHOD
OF PREPARATION Churn
curds and water till froth comes up. you may add salt and all the spices
along in the beginning itself. The CHHASH is ready. Serve chilled.
Jeera
and Dhania powders are magical medicines to remove excess heat from body.
The taste too is beautiful. So start churning. !!! ENJOY!!! And post in your feedback when happy.
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