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Borhani (Spiced Yogurt Drink)

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schedulePrep 0 min local_fire_departmentCook 0 min groups6 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4615143

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #indian #recipes for beverages #recipes using chile #recipes using coriander #recipes using mint #recipes using mustard seed #recipes using sugar #recipes with metric units #recipes without cooking time #vegetarian
Drink Vegetarian

Ingredients

Scale
  • 3 tsp cumin seeds
  • 500 mL (2 cups) full-fat plain yoghurt
  • 1 cup (200 mL) cold water
  • ½ tsp fresh green chile peppers
  • ½ tsp mint
  • ½ tsp coriander
  • ¾ tsp white mustard seeds
  • ¾ tsp ground white pepper
  • ½ tsp ground black pepper
  • 3 tsp sugar
  • ½ tsp rock salt
  • ½ tsp salt

Directions

  1. Dry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 minutes. Cool and grind to a powder.
  2. Beat yoghurt with water until it becomes smooth. Strain green chili, mint, leaf and coriander pastes with some water blend into the yoghurt. Combine all other ingredients and mix well.
  3. Serve cold.

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