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From the Expert
Smoked Buttermilk
With 20 years of experience in the world of culinary, Chef Reetu believes that food is like oxygen for us. Food for her is God. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it.
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
Ingredients
- 500 gm
- 1 no. or more as desired
- a few sprigs
- 1/4th bunch
- 5 gm
- To Taste
- 2 gm
- 2 gm
- 900 ml or as required
- as required
- 5 ml
- a pinch
- 2 gm
- 2 nos
- 2 nos
- 8 gm
- 1 gm
- 1 tsp
- ¼ th cup
- ¼ th cup
Method of Preparation
- Whisk the curds, add crushed green chillies and ginger.
- Add chopped mint leaves and coriander leaves.
- Add salt, rock salt, cumin powder and water.
- Blend all the ingredients using a blender.
- Now take a pan and heat oil in it.
- Once it is hot add asafoetida and mustard seeds.
- As the mustard seeds start cracking remove from the flame and pour on top of the buttermilk.
- For the Dhungar:
- Take another utensil and a small steel bowl, place a bay leaf, on it place pieces of live coal and pour hot ghee over it, add cumin seeds and cover immediately with a lid to prevent the smoke from escaping.
- The bowl with coal is then removed from the utensil (Keep aside) and Chaach is poured over it immediately, swirling it around so it captures the smoky flavor / aroma.
- Refrigerate for 15 minutes / or more if desired.
- Add ice cubes and serve chilled garnished with chopped coriander leaves and mint leaves.
- Chef Tips:Curd and water used to make chaach should be very cold.
Image Courtesy : Reetu Uday Kugaji
- 10 minutes
- Refrigeration Time : 15 minutes
- 4
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