Bangladesh
Borhani — spiced yogurt drink
A chilled Bangladeshi yogurt drink with toasted cumin, mustard and fresh herbs.
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Recipes from the same place, or built on the same ingredients.
Bangladesh
A chilled Bangladeshi yogurt drink with toasted cumin, mustard and fresh herbs.
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Tips, changes and questions from people who cooked this recipe.
Small frying pan · Spice grinder or mortar · Blender or mortar · Fine strainer · Mixing bowl
4 clear steps
Dry-toast the cumin seeds over low heat until fragrant, about 2 minutes. Cool, then grind to a powder. Grind the white mustard seeds separately so the finished drink does not contain whole hard seeds.
Blend or crush the green chile, mint and coriander leaves into a paste with a little of the measured 200 ml water. Strain this mixture.
Beat the yogurt with the remaining measured water until smooth. Mix in the strained herb mixture, cumin, mustard, both peppers, sugar and both measured salts.
Refrigerate until cold and serve chilled. Keep the drink refrigerated; do not leave it out for more than 2 hours.
Recipes from the same place, or built on the same ingredients.
