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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil milk, stirring constantly. | 2. When one or two bubbles appear, take off the heat. | 3. Do not bring to a full boil. | 4. When it has cooled down to room temperature, put 1/2 cup of sour cream in it. | 5. Cover with a clean dish towel and let sit on the counter for 2-3 days. | 6. When set, refrigerate. | 7. Can be kept for 2-3 weeks. | 8. 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. | 9. Add raw chopped onion, tomato and green chillies. | 10. Stir and serve as a side dish to rice and curry. | 11. Variation#2: In a saucepan, heat the vegetable oil, add the onion, ginger, curry leaves, chillies salt and turmeric. | 12. Cook until onions are tender and golden brown. | 13. Add this to about half of the prepared buttermilk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	10	cups	homogonized	5520.0	132.96	54.96	572.16
cream	1/2	cup	sour sour	396.0	7.98	4.356	41.61600000000001
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
green chilies	2		chopped	179.91	42.5487	8.9955	0.8996
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
mustard seed	1	pinch		0.635	0.0351	0.0326	0.0453
ginger	2	slices	sliced	3.52	0.7819	0.0801	0.033
curry leaf	6			-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.