January 3, 2007

VCC 173 - Maharastrian Mattha

Here is a Maharastrian drink recipe kindly contributed by Monica Bhide to the group book project project 'You Can Cook for 'Feed a Hungry Child'.

In Monica's own words, "I am delighted to share with you some recipes that I have learnt from my mother-in-law. Some are purely Maharastrian but some have the Punjabi touch! This drink is best served fresh and its shelf life is limited to a couple of hours in the refrigerator. Chill the yogurt and buttermilk before using and serve immediately."

Maharastrian Mattha Recipe
Yield 4 servings

2 cups buttermilk, chilled
1 cup water
½ teaspoon cumin seeds, roasted and crushed
¾ teaspoon coriander seeds, crushed
1 tablespoon cilantro, minced
½ teaspoon freshly grated ginger
½ teaspoon salt
For garnish:
¼ teaspoon cumin seeds, roasted

1. Combine all ingredients in a blender. Blend until well blended.
2. Pour into a glass. Sprinkle a pinch of the toasted cumin seeds.
3. Serve immediately.

VCC: VCC Q4-2006: FAHC: FAHC-campaign