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Buttermilk With Fenugreek

VIEWS 3867
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Energy (kcal) - 125

Protein (g) - 3.1

Carbohydrate (g) - 3

Fat (g) - 6

Khyati's Health-O-Meter Says:

Buttermilk/Yoghurt is an excellent source of calcium, potassium, protein and vitamin B12.  It also contains probiotics which are active, good bacteria that helps to clean your digestive system. Calcium in yogurt helps to maintain bone density. Methi seeds are rich sources of minerals, vitamins, phytonutrients. The natural soluble fiber in the fenugreek can swell and fill the stomach thereby suppressing your appetite.

INGREDIENTS:

  • Buttermilk (curd/yoghurt) - 100 ml
  • Turmeric powder - a pinch
  • Salt - as per taste 
  • Curry leaves - 5-6
  • Green chillis, chopped into thin rings - 1
  • Oil - ½ tsp
  • Dry red chilli, broken in half - 1
  • Methi seeds (fenugreek) - ½ tsp
  • Mustard seeds - ¼ tsp
  • Cumin (jeera,) seeds  - ¼ tsp
  • Asafetida (hing) powder a pinch

DIRECTIONS:
Step 1 Mix buttermilk, turmeric powder, and salt in a bowl.  Step 2 Add curry leaves and green chilies on top. Do not stir, In a pan heat oil and add all the above ingredients.  Step 3 Fry till seeds sputter. Now add these seeds on top of the curry leaves and green chilies.  Step 4 This will quickly fry them and release a nice aroma. Serve cold or at room temperature with rice.Note: If you do not like the taste of fenugreek seeds, you can use methi powder instead. Just roast the methi seeds and use a ¼ teaspoon of the powder.
Recipe Category:
Soups And Stir Fries
Recipe Title:

Buttermilk With Fenugreek

Recipe Views:
3867
Recipe Type:
Veg
Recipe Kcal:
125

Energy
(kcal)

3.1

Protein
(g)

3

Carbohydrate
(g)

6

Fat
(g)

Khyati's
Health-O-Meter Says:

Buttermilk/Yoghurt is an excellent source of calcium, potassium, protein and vitamin B12.  It also contains probiotics which are active, good bacteria that helps to clean your digestive system. Calcium in yogurt helps to maintain bone density. Methi seeds are rich sources of minerals, vitamins, phytonutrients. The natural soluble fiber in the fenugreek can swell and fill the stomach thereby suppressing your appetite.

INGREDIENTS:

  • Buttermilk (curd/yoghurt) - 100 ml
  • Turmeric powder - a pinch
  • Salt - as per taste 
  • Curry leaves - 5-6
  • Green chillis, chopped into thin rings - 1
  • Oil - ½ tsp
  • Dry red chilli, broken in half - 1
  • Methi seeds (fenugreek) - ½ tsp
  • Mustard seeds - ¼ tsp
  • Cumin (jeera,) seeds  - ¼ tsp
  • Asafetida (hing) powder a pinch

DIRECTIONS:
Step 1 Mix buttermilk, turmeric powder, and salt in a bowl.  Step 2 Add curry leaves and green chilies on top. Do not stir, In a pan heat oil and add all the above ingredients.  Step 3 Fry till seeds sputter. Now add these seeds on top of the curry leaves and green chilies.  Step 4 This will quickly fry them and release a nice aroma. Serve cold or at room temperature with rice.Note: If you do not like the taste of fenugreek seeds, you can use methi powder instead. Just roast the methi seeds and use a ¼ teaspoon of the powder.
Recipe Title: Buttermilk With Fenugreek
Recipe Category: Soups And Stir Fries
Recipe Views: 3867
Recipe Type: Veg
Recipe Kcal:

Energy 125 (kcal), Protein 3.1 (g), Carbohydrate 3 (g), fat 6 (g).





Khyati's
Health-O-Meter Says:

Buttermilk/Yoghurt is an excellent source of calcium, potassium, protein and vitamin B12.  It also contains probiotics which are active, good bacteria that helps to clean your digestive system. Calcium in yogurt helps to maintain bone density. Methi seeds are rich sources of minerals, vitamins, phytonutrients. The natural soluble fiber in the fenugreek can swell and fill the stomach thereby suppressing your appetite.

INGREDIENTS:

  • Buttermilk (curd/yoghurt) - 100 ml
  • Turmeric powder - a pinch
  • Salt - as per taste 
  • Curry leaves - 5-6
  • Green chillis, chopped into thin rings - 1
  • Oil - ½ tsp
  • Dry red chilli, broken in half - 1
  • Methi seeds (fenugreek) - ½ tsp
  • Mustard seeds - ¼ tsp
  • Cumin (jeera,) seeds  - ¼ tsp
  • Asafetida (hing) powder a pinch

DIRECTIONS:
Step 1 Mix buttermilk, turmeric powder, and salt in a bowl.  Step 2 Add curry leaves and green chilies on top. Do not stir, In a pan heat oil and add all the above ingredients.  Step 3 Fry till seeds sputter. Now add these seeds on top of the curry leaves and green chilies.  Step 4 This will quickly fry them and release a nice aroma. Serve cold or at room temperature with rice.Note: If you do not like the taste of fenugreek seeds, you can use methi powder instead. Just roast the methi seeds and use a ¼ teaspoon of the powder.

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Buttermilk With Fenugreek - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3867
COMMENTS 0

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