Masala Buttermilk.& Sweet BUttermilk

Buttermilk/majjige (Kannada)/Moru (Tamil), is one of the healthy drink that fits into any season. It is 100% healthy no doubt which is done in home or prepared with clean place.
Buttermilk is a good drink as welcome drink, after the food or at any time of the day. It helps to keep the body cool.

There are two types of buttermilk which the first one is salty and mild spicy and the other one is sweet. For sweet buttermilk I have used honey instead of sugar or jaggery.
I have prepared fresh buttermilk and then used it. I have a habbit of collecting the top cream which you get after boiling milk. I do collect the very small quantity of cream from fresh milk everyday and keep that in a small container in freezer. When ever I have the sufficient quantity I shift the cream filled bowls to fridge. (down portion). Then it melts in a day. I put them in a bigger bowl and add little curd to it to turn savoury. Next is to take away the butter from milk. I have an easy method. I change the mixi blade and place the churner blade in side the mixi jar. Then start grinding little amount of savoury cream. Butter is churned out nicely. You can collet the butter and place it in a big bowl of water. Then again you refill the cream, add little water and churn the butter out and take away the butter. Buttermilk is poured out to the big container and butter milk is collected as it is.
Masala Butter milk and Sweet buttermilk Helps to keep the body cool during summer, helps to digest food and it can be served as welcome drink.
Here I have used fresh buttermilk.
1. Masala Buttermilk :

Things needed:

Buttermilk : 2 Cups
Water : 1 Cups
Ginger grated : 1/4 Teaspoon
Salt : As required
Coriander leaves : 1 Teaspoon
Ingh/Asafoetid : A pinch
Green chilly : 1/2 (Optional)

Method :

1. Wash and cut coriander leaves and cut into small pieces.
2. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it.
3. Wash and cut green chilly into small pieces and keep it aside.
4. Take a big bowl and put buttermilk, water, ingh/asafoetida, grated ginger and cut green chilly.
5. Add coriander leaves pieces and just squeeze out all the ingredients by fingers.

6. Strain this buttermilk to other bowl/ vessel with a strainer.

7. Put them in a serving glass, add a tiny piece of coriander leaf and serve.

Note : 

You can use a mixi jar and grind all the spices and then mix it with buttermilk. Then strain it with a strainer. (Optional).
Adding green chilly to buttermilk is optional. Adding a pinch of garam masala powder/chat masala powder or jeera powder is optional.
Time : 10 Minutes
Serves : 2 to 3 

2: Sweet Buttermilk:

Things Needed :

Buttermilk : 2 Cups
Water : 1 Cup
Honey : 2 to 3 Tablespoons
Chat Masala Powder : 1/4 Teaspoon

Method :

1. Mix buttermilk and water nicely in a big bowl.
2. Add 2 to 3 tablespoons of honey and mix it well.
3. Add a pinch of salt (optional)

4. Now put this to a serving glass and top up with very little chat masala and serve.

Note : 

You can add sugar instead of honey. Adding more/less honey is optional. Adding salt is good, since it helps to keep cold away.
Remember :
You can use thick curd instead of fresh buttermilk. Add required water and mix it slowly to get diluted buttermilk. Adding sugar to buttermilk is optional as I said before. Adding chat masala is optional.
Time : 10 Minutes.
Servings : 3  

Baadam( Almond ) Carrot Kheer

Baadam And Carrot Kheer is a sweet dish and can have it any time of the day. Easy to make and full of vitamins. It is always healthy to have  home prepared drink or eat.
Badam  & Carrot Kheer can be cooled and then used as cool drink. It is delicious, soothing to our mind and body.

It can be served as welcome drink or you can have it at any time of the day or after lunch or dinner. It helps to keep the body cool.
Things needed :
Almond ( Badam) :  6 to 8
Carrot : 2 ( medium sized )
Milk : 2 to 3 cups.
Cardamom : 3 to 4
water : 2 to 3 Cups
Honey : 2 to 3 Tablespoons

Method :
1 Wash and scrape out carrot outer skin and cut them into pieces and pressure cook for 6 to 8 minutes. Allow it to cool.

2. Soak almonds in hot water for 5 minutes and remove the outer skin and keep it aside.
3. Grind cooked carrots, cardamom pods and almonds into thin paste.

5.  Keep a pan on the fire and put carrot and almond ground mixture to the bowl/pan.

6. Boil it for 3 to 5 minutes and put off the fire. Let it cool.

7. Add boiled and cooled milk and honey. Mix it well and serve.

Note :
Ground carrot and almonds nicely till paste. Do not add milk to hot carrot jaggery mixture. The whole sweet turns curdle. Using sugar or jaggery instead of honey is optional. Jaggery is always better option.
Adding more/less honey is also optional.  Use of fridge for cooling is also an optional.
Time : 20 Minutes
3 to 4 Servings.