Tag Archives: buttermilk recipe

Jul7

Buttermilk Biscuits

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Thought of trying out something new for breakfast for kids. My kids wanted to have a dish which is similar to English and so tired my hands over this Buttermilk Biscuits. These biscuits are soft, fluffly and buttery. These biscuits can be served with breakfast or may be a tea time snack or may be a brunch. It was only few mins, there biscuits disappeared once when they are out from the oven. Give a try and enjoy with your kids. Let me share the recipe…

Taking this to Fiesta Friday #127 hosted by Angie@thenovicegarderner.

Buttermilk Biscuits
Buttermilk Biscuits with Honey Butter

Ingredients:

  • All-purpose flour / Maida – 2 cups
  • Unsalted butter – 6 tbsps
  • Salt – a pinch
  • Club soda – ½ cup
  • Buttermilk – ¼ cup
  • Egg – 1 no
  • Honey – 3 tbsp
  • Unsalted butter – 1 cup
All purpose flour, a pinch of salt and butter
With buttermilk
With club soda
Rolled to a ball
Spreading on the greased tray
All set in the baking tray
Cut into pieces
Getting brushed with egg
After bake
Butter getting mixed with honey and salt for Honey Butter
Buttermilk Biscuits
Buttermilk Biscuits with Honey Butter
Honey Butter

Preparation:

  • Take maida/all-purpose flour and salt in a wide mouth bowl, mix them well with your hands.
  • Grate 6 tbsp of butter to the bowl, crumble the flour along with the butter, until the flour reaches crumbling stage.
  • Pour in the buttermilk and mix well with your hands.
  • Pour in the club soda and mix well to form a dough.
  • Fold the dough well 5 to 6 times to get a proper ball shape.
  • Beat an egg in a bowl, whisk it until it becomes fluffy.
  • Preheat oven to 180 degree C. Grease a baking tray.
  • Gently spread the dough evenly all over the tray, cut it to square or rectangular pieces, brush it with the whisked egg.
  • Bake for 15 to 20 mins at 180 degree C or until it fluffs and starts turning golden brown.
  • In a bowl, take the 1 cup of butter, pour in the honey with a pinch of salt and beat it well, until they are combined.

Serve warm with Honey Butter. Bring this room temperature and store them in an air-tight container for almost and refrigerate it. Stays fresh for month time.

For more baking recipes, click here.

Apr17

Thalicha Moorr / Spiced Buttermilk

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Buttermilk is one among the most authentic and traditional food of south Indian may be with steamed rice or as a drink. However, when tempered with few spices, it gives additional taste and flavor when accompanied with rice. Mostly this would be prepared throughout summer, some people consumes this regularly on summers, also this dish would be one among the dishes in south Indian meals. This was one among the all dishes in my Tamil NewYear lunch menu. Let us move on to the recipe…

Thalicha Moorr / Spiced Buttermilk

Thalicha Moorr / Spiced Buttermilk

Ingredients:

  • Yogurt / Curd – ½ cup
  • Coriander leaves – a fistful
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Ginger – 1 “inch stick
  • Green chili – 1 no
  • Curry leaves – a string
  • Asafoetida / Hing / Peerunkayam – a pinch
  • Oil – 1 tsp
  • Salt to taste
Tempering
Thalicha Moorr / Spiced Buttermilk

Preparation:

  • Beat the Yogurt/Curd with 2 tbsp of water for 10 seconds in the blender.
  • Clean and finely chop the ginger and green chilies.
  • Heat oil in a tadka, add in the mustard seeds, split black gram, ginger, green chilies, asafoetida and curry leaves. Wait until they crackle.
  • Pour it to the beaten yogurt/curd (Buttermilk).
  • Add in the finely chopped coriander leaves followed by salt and stir it well.

Serve along with steamed rice.

Jan28

Ragi Porridge / Kanji – Salt version

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Ragi porridge / kanji are made from ragi / finger millet / kelviragu, which is one of the millets with too many health benefits. It can be taken at any time of the day. It is said to be a body coolant. Now I am going to share you now about Ragi Porridge, There are both sweet and salt versions of this ragi porridge. Not only this is good for diabetic patient, but also it’s been a first food for babies. My sister, who has been allergic to milk when she was 6 months, was suggested to take Ragi porridge. Even I used to have this porridge during late afternoon, with my grandpa who uses to consume this daily for his diabetic. Let us move on to the recipe…

Ragi Porridge / Kanji - salted

Ragi Porridge / Kanji – salted

Ingredients:

  • Ragi flour – 3 tbsp
  • Water – ¾ litre
  • Buttermilk – 2 tbsp
  • Salt to taste

Preparation:

  • In a wide, heavy bottomed vessel, add the ragi flour and pour in the water. Stir it well, so that no lumps are formed.
  • Keep it in medium flame, allow it to boil it till it reaches the porridge consistency; it would take at least 25 mins to reach the porridge consistency.
  • Stir once in a while for every 5 mins when it’s boiling, else lumps would be formed.
  • Remove from fire when it reaches the porridge consistency and looks shiny. Keep it aside and bring it to room temperature.
  • Pour in the buttermilk followed by salt. Stir well to get these blends well.

Note:

  1. Use thick buttermilk, also you could use the plain or spiced buttermilk depends on your flavor. I have used plain buttermilk.
  2. Mix buttermilk, before you serve. Else as the time flies it the porridge would taste sour.
  3. Quantity of the buttermilk is based on your taste (sour).
  4. It would look shiny when it reaches the porridge consistency.