Sanket's kitchen

Ingredients:

Yogurt – 4 tbsp
Sour cream – 2 tsp
Mint leaves and coriander leaves – 1 cup
Salt – 1/2 tble spoon
Cumin-coriander powder – 1 tsp
Lemon juice – 1 tsp
Green chili – 1
Ginger – 1” piece

Mix all the ingredients in a food processor to make a smooth paste. Serve as an accompaniment with tandoori chicken to soothe the taste buds. 

Enjoy!

tempered buttermilk

Ingredients -
Plain yogurt - 1/2 cup
Water - 1 cup
Salt - 1 tbsp
Black pepper powder - 1/2 tsp
Oil - 1 tbsp
Cumin seeds - 1 tbsp
Green chili - chopped - 1
Curry leaves (preferably fresh leaves) - 10 to 12

Recipe - 
1. Take yogurt in a medium size bowl. Mix well with a balloon whip/whisk.
2. Add water to yogurt and mix well again to make plain buttermilk.
3. Add salt and black pepper to buttermilk.
4. Heat oil in a small pan.
5. Once oil is heated, add cumin seeds. Add green chili when cumin seeds start to sizzle. After about 15 seconds, add curry leaves. Fry for about 15 seconds, then pour hot oil over buttermilk and mix well.

Serve with khichdi or biryani or enjoy a chilled glass in hot summer!

Enjoy!