Masala Buttermilk

Mint Leaves – around 5 to 6 leaves
Coriander leaves – 1 strand
Curds/ Plain Yogurt – 1 cup
Cumin / Jeera powder – 1 pinch
Garlic – 1
Ginger – 1/4 inch 
Salt – ¼ tsp
Water – 1 cup

Remove mint and coriander leaves from the stems, rinse in water for a couple of times. Blend it with ginger garlic, jeera with ½ cup water to a smooth paste.  Strain the paste.  Add curds,  salt, water to   the stained water and blend it again.  Add ice cubes and serve chilled.

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