I haven’t tried a Madhur Jaffrey recipe is such a long time, that I complete forgot I own her recipe books.
The past week, with my uncle being sick and in hospital and time not being my friend, I have been eating a lot of take outs.
When Friday rolled around all I wanted was a hot plate of homemade food and a delicious salad to go with it.
I made the usual paneer chutney and of course I had to make something else, because as we all know my dad is not paneer fan at all. I just mention the word paneer and he sees red.
To go with lunch I decided to try making a side that seemed similar to my gran’s buttermilk recipe, but instead of buttermilk it uses yoghurt and it actually takes very very similar.
- 500ml x plain yogurt
- 500ml x water.
- 2 x tsp chana flour.
- ½ x tsp salt.
- 1 x tsp olive oil.
- ¼ x tsp jeera seeds.
- Couple of curry leaves.
- 1 x dried chilli, chopped.
- 1 x tsp ginger and garlic paste.
- Whisk together the yogurt, salt and milk till well combined and nice and smooth.
- In a pot, heat the oil.
- Add the jeera seeds and fry fro a couple of minutes.
- Add in the ginger and garlic, curry leaves and dried chilli and stir.
- Add in the yogurt mixer and stir till well combined.
- Allow the mixture to come to the boil, before removing from the heat and enjoying.