1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
4 tbsp (32 g) 1 1/4 oz Millet flour (bajra)
7 tsp (35 g) 1 1/4 oz Butter
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
12 cups (3 litre) 96 fl oz Water
Salt to taste
1 tsp (2 g) Cumin (jeera) seeds, powdered, roasted
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
4 tbsp (32 g) 1 1/4 oz Millet flour (bajra)
7 tsp (35 g) 1 1/4 oz Butter
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
12 cups (3 litre) 96 fl oz Water
Salt to taste
1 tsp (2 g) Cumin (jeera) seeds, powdered, roasted
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Mix together yoghurt and flour in a bowl. Keep aside.
2. Heat the butter in a pot; add ginger-garlic paste and saute on medium heat for 2 - 3 minutes or until brown in colour.
3. Stir in the flour-yoghurt mixture and bring to the boil.
4. Add water, lower heat and simmer till the mixture is reduced to two-third the original quantity.
5. Add salt and mix well. Remove from heat and cool to room temperature. Pass the mixture through a muslin cloth.
Serve chilled, garnished with cumin powder and green coriander
2. Heat the butter in a pot; add ginger-garlic paste and saute on medium heat for 2 - 3 minutes or until brown in colour.
3. Stir in the flour-yoghurt mixture and bring to the boil.
4. Add water, lower heat and simmer till the mixture is reduced to two-third the original quantity.
5. Add salt and mix well. Remove from heat and cool to room temperature. Pass the mixture through a muslin cloth.
Serve chilled, garnished with cumin powder and green coriander
serving amount
serves: 4 - 6
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