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Ingredients:
- 1 cup Curd
- 2 cups Water
- ½ tsp Kala Namak
- 1 tsp ground Cumin
- Pinch of Black Pepper
- ½ cup fresh Mint leaves
Method:
- Toast the cumin in a small dry skillet over low heat, stirring frequently,
until fragrant and lightly browned.
- Combine all the ingredients in a blender and mix at high speed until the
mint is well blended.
- Serve chilled.
Tip: To prevent formation of ice,
rub table salt to the insides of your freeze. |
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