Flavored Buttermilk, a refreshing summercooler

Here is a simple recipe for a refreshing summercooler made with skimmed buttermilk. Grand-mom had a special wooden buttermilk churner that she used to separate butter and buttermilk from fresh home-made curd. She always had a fresh batch of this flavored buttermilk to drink post-lunch and also serve to guests.Grand-mom was hospitality personified.
 I got one wooden buttermilk churner from India but I hardly used it so I passed it on to mom.I just use store-bought skimmed buttermilk to make this easy breezy summer cooler.
How do you like dry flowers as props? I got 2 dozen long-stemmed roses from hubby for this Mother's Day. For sentimental reasons,  I want to keep these (dry) flowers as long as possible as it is a rarity that I get flowers from him. I love the way the pictures have turned out.

My "Mother's Day" Rose Bouquet:

Ingredients:

• 2 Cups Cultured Fat-free Buttermilk
• 1-1/2 Cups Water
• 1/2 Small Carrot
• 1/2 Small Seedless Cucumber
• A piece of Raw Mango
• 2 Green Chilies
• A handful of Cilantro
• 4-5 Curry Leaves
• A small piece Fresh Ginger
• Salt as needed

Procedure:

• Whisk the buttermilk, water and salt.

• Finely chop the green chilies and remove seeds. Also finely chop the curry leaves, cilantro, cucumber. Grate the carrot, mango and ginger. Add all these chopped and grated ingredients to the diluted buttermilk. Store in the refrigerator for a couple of hours. 

• Serve chilled.

Enjoy!
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Indian Spiced Sweet Tea "Masala Chai"

When MIL came for a visit, she got me 2 packets of "Assam Black Tea powder/granules" and she says they make the best spiced sweet tea.It did and we all enjoyed sipping our evening tea until we exhausted it. She also gave me 2 large packets of Ooty Green Tea that I take to work.
Now that I have run out of my assam black tea powder, I picked up Brooke Bond 3 Roses "Mind Sharp" from Indian stores.It makes decent Chai.I like my tea spiced and sweet but without going overboard with the spices.Its because a multitude of spices leave a bad after-taste in one's mouth, atleast that is how I feel. So this is my minimalist approach of making masala chai.Come sip with me.

Ingredients(For 2 Medium Servings):

• 1-1/2 Tbsp Black Tea Powder, Preferrably Black Assam Tea Powder
• 2 Cups Whole Milk
• 1/2 Cup Water
• 1 to 1-1/2 Tbsp Granulated Sugar
• 1/2" Fresh "Mature Ginger" with skin , Young Ginger makes a disastrous Tea
• 4 Cardamom Pods
• 1 Small Clove

Procedure:

• Pour milk and water in a sauce pan. To it add the black tea powder.

• Pound the ginger and cardamom pods in a mortar and pestle. DO NOT smash the clove. Leave it intact.

• Add the minced ginger-cardamom mixture and the WHOLE clove to the sauce pan. Finally add the sugar and stir to incorporate. Sugar may be added at a later stage according to preference. (Since me and DH like the same level of sweetness we add the sugar before bringing the tea to a boil)

• Place the sauce pan on the stove and bring the mixture to a boil on a medium flame. Let the mixture simmer for 2-3 minutes AFTER the mixture nearly bubbles over.

• Filter the tea to remove the tea powder, minced ginger-cardamon and the clove. Now use the sauce pan and another pan with handle to "pull the tea" twice or thrice and make it frothy. 

• Tea is ready to be served.

Spicy Crunchy Accompaniments for Sweet Tea:

• Channa Dhal Fritters/Masala Vadai:

• Cabbage Pakora/Pakoda:

 

• Stuffed Deep Fried Italian Peppers: Milagai Bajji

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POM Sangria

Pomegranate juice is so good for women,is what the doctors and nutritionists say. But it is so bitter, especially when consuming it as juice (Think POM juice). So I mix it with other juices and make my version of Sangria. This has become one of my favorite drinks. Since Spring anyway!

Ingredients(For 3-4 Servings):

• 2 Cups Pure Pomegranate Juice "POM Juice"
• 2 Cups Pure Pulp-free Orange Juice, like Tropicana or Minute Maid
• 1 Cup Berry Wine, like Arbor Mist Pinot Noir
• 1/4 Cup Simple Syrup (Made with equal parts water and sugar)
• Ice Cubes
• Sliced Fruit Wedges, use any on hand like Apples, Lemon, Orange, Peaches, Berries

Procedure:

• Gather the ingredients needed for making the Sangria.

• Slice the fruits and divide them amongst the serving jars. I always save the Jelly Jars once they are emptied. They come in handy when you want to make shakes, mocktails and such.

• Mix the juices, wine and simple syrup. Divide using measuring cup and pour into the jars. Lid the jars and refrigerate overnight.This is a must. Don't skip

• The following day, top it with ice cubes and it is ready to be served. The best part is eating all those juice soaked fruits. Umm, refreshing!

Other "Red" Food:
Beet Curry

Chocolate Beet Cake:

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Enjoy!

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