Friday, October 9, 2009

“ चटकदार मट्ठा ” (Spicy Buttermilk Mocktail)


All of us enjoy western Cocktails and Mocktails thoroughly. “Ruchira” could truly be called a forward looking cookery book.It has a series of interesting virgin--home-made cold drinks.I would be making a few of them to entertain friends and family in the next 235 odd days.I am making “Spicy Buttermilk” instead of tea @ 4 pm.

DSC02625 Dhana,my first “वाहिनी/भाभी” (vahini/bhabhi-cousin brother’s wife) but more of a friend than “something in law”.I always wanted to make up to her for introducing her to the weird thought of a “mango cake” which looked awesome but turned out to be a better throw disc for my little nephew Neel.Its her birthday today and certainly my chance to apologize and wish her all the very best for every cooking adventure as well as bets on my recipes!

To the wonderful D on your birthday :)

Total Time=Cooking Time + Preparation Time=5-8 minutes

Servings=1-2 persons (depending upon thickness of the drink and size of the serving glass)



  • 5 tbsps Low fat Plain Yogurt/home-made Curd /Berkeley farms buttermilk (buttermilk is my suggestion)
  • Salt & Sugar to taste
  • 2 finely chopped green chilies
  • 1/2 tsp dried parsley (my addition)
  • 1/2 tsp kasuri methi (dried fenugreek leaves-my addition)
  • 1/2 tsp dried mint leaves (my addition)
  • 1/8th muffin-full bowl of coriander
  • 2 finely chopped curry leaves (कढीपत्ता) (my addition)
  • 2 cloves of finely chopped garlic (my addition)
  • 1 tsp of finely chopped ginger (my addition)
  • 1/2 muffin-full bowl of water (to optimize the thickness of the drink)
  • fresh roasted powdered mixture of cumin seeds and coriander seeds.

Shaketh it to Maketh

This is an extremely simple,non-fuss,nutritious and appetizing drink to be served at room temperature or cold with ice cubes in it.However,lot of Maharashtrians love to have it with rice.Its one of the staple diets in Konkan (rice with buttermilk or mattha).


I crushed all the green spices (mint leaves,green chilies,parsley,kasuri methi,curry leaves) together along with garlic,roasted cumin + coriander seeds & ginger.That’s the spice mix” (वाटण)!

To make the buttermilk

buttermilk indian-molinillo Then I whipped the curd with the whip (traditionally a tool called रवी is used to churn the curd) or one could just blend it in the mixer.To make it less cumbersome and reduce washing quantum,I kept it simple and avoided my blender.I added water only enough to make it a little thinner like a smoothie.It is not supposed to be very lean or thin in consistency.Addition of salt and sugar to taste adorns some taste to it.

IMG_2995  IMG_2996

The spic mix went into the buttermilk  next.I whipped it for a jolly good time until it lathered.

Garnished with coriander and served in a nice tall glass,I was all set for a with The Forest Grump!

Bon Après-Midi! And long live dearest D!



  1. Amazing presentation !

  2. @ Bhakti: thanks dear :) keep those comments pouring in for any improvisations or suggestions!

  3. This is a lovely little blog. It is a great reminder of how our food is made, rather than just picking up ready made products from the supermarket.

  4. @ Mangocheeks: thanks a tonne! i m glad that this blog could remind you of good times at home :)do add yourself as a follower to get regular feeds & send in your suggestions too!