Friday, June 14, 2013

Mint Buttermilk

Mint Leaves – around 8 to 10 leaves
Curds/ Plain Yogurt – 1 cup
Cumin / Jeera powder – 1 pinch
Salt – ¼ tsp
Water – 1 cup

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