Indian Buttermilk Lassi With Cardamom Recipes

INDIAN BUTTERMILK LASSI WITH CARDAMOM

Steps:

• Stir to dissolve the sugar in the water.
• Crush the cardamom seeds (with a rolling pin or pestle and mortar) and add them to sugar-water.
• Add all the rest of the ingredients; stir to blend.
• Chill and serve.

BUTTERMILK- (INDIAN)

Steps:

• Boil milk, stirring constantly.
• When one or two bubbles appear, take off the heat.
• Do not bring to a full boil.
• When it has cooled down to room temperature, put 1/2 cup of sour cream in it.
• Cover with a clean dish towel and let sit on the counter for 2-3 days.
• When set, refrigerate.
• Can be kept for 2-3 weeks.
• This can be used as a side dish to rice and curry or you can make one of the following 2 variations with it: Variation#1: Put enough buttermilk to fill a soup bowl.
• Add raw chopped onion, tomato and green chillies.
• Stir and serve as a side dish to rice and curry.
• Variation#2: In a saucepan, heat the vegetable oil, add the onion, ginger, curry leaves, chillies salt and turmeric.
• Cook until onions are tender and golden brown.
• Add this to about half of the prepared buttermilk.