Borhani

Ingredients:

1. 1. Plain Yogurt (white & sour) – 1/2 kg (1 kg = 2.2 pound)
2. 2. Mint Leaf (pudina leaf) paste- 1/2 teaspoon
3. 3. Coriander Leaf (dhania leaf) pest- 1/2 teaspoon
4. 4. Green chilly pest – 1/2 teaspoon
5. 5. Cumin powder – 3/4 teaspoon
6. 6. Coriander powder – 1/2 teaspoon
7. 7. White mustard seed powder – 3/4 teaspoon
8. 8. Black pepper powder – 1/2 teaspoon
9. 9. White pepper powder – 3/4 teaspoon
10. 10. Sugar – 3 teaspoon
11. 11. Tomato sauce- 1 teaspoon
12. 12. Chat salt (not normal white salt, it’s called BIT NUN) – 1/2 tea spoon
13. 13. Normal salt – 1/2 teaspoon (as per taste).

Method:

1. If you see, the yogurt is very thick, then add 1 glass (normal) of water but if not then 1/2 glass of water & beat until it becomes smooth.
2. Now strain the mint leaf paste, chilli paste, coriander paste together with some (like 3 tea spoon) water & add in yogurt.
3. Then add the rest of the ingredients into the yogurt & mix very well.
4. Serve cold.

Tip: You must fry all the seeds (which I mentioned above) in low flame & then you will make them into powder, so that you can get the real flavor of them.