Buttermilk Indian Recipes

OKLAHOMA INDIAN TACOS

Oklahoma Indian Tacos image

We used to get these at county fairs in Oklahoma when I was growing up! So good! A delicious chili mixture served on top of out-of-this-world fried bread and trimmed with all your favorite taco trimmings, like shredded cheese, lettuce, chopped tomatoes, black olives, and salsa.

Provided by Melanie2008

Categories Main Dish Recipes Taco Recipes Fry Bread Taco Recipes

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

2 pounds ground beef
¼ onion, chopped
½ (1.25 ounce) package spicy chili seasoning mix
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can diced tomatoes
2 cups self-rising flour
1 cup buttermilk
2 cups vegetable oil for frying, or as needed

Steps:

Preheat oven to 200 degrees F (95 degrees C).
Cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.
Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.
Heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees F (205 degrees C). Gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread pieces on paper towels and place on baking sheets. Transfer to the oven to keep warm while you finish frying the bread.
Top fried bread with ground beef mixture to serve.

Nutrition Facts : Calories 587.8 calories, Carbohydrate 49.4 g, Cholesterol 93.4 mg, Fat 26.1 g, Fiber 6.4 g, Protein 36 g, SaturatedFat 8.2 g, Sodium 1569.2 mg, Sugar 5.2 g

BUTTERMILK- (INDIAN)

Buttermilk- (Indian) image

This is a basic Indian buttermilk recipe. You can make one of the two variations or eat it as is on the side with rice and curry. It is popular in the southern regions of India.

Provided by Ranikabani

Categories Asian

Time 20m

Yield 30 serving(s)

Number Of Ingredients 11

Ingredients

10 cups homogonized milk
1/2 cup sour cream (don't use light sour cream, use the real thing!)
1 onion, chopped finely,optional
1 tomatoes, chopped,optional
2 green chilies, chopped finely,optional
2 tablespoons vegetable oil, optional
1 pinch mustard seeds, optional
2 slices ginger, sliced finely and then pounded well,optional
6 curry leaves, optional
1/2 teaspoon turmeric, optional
salt, optional

Steps:

Boil milk, stirring constantly.
When one or two bubbles appear, take off the heat.
Do not bring to a full boil.
When it has cooled down to room temperature, put 1/2 cup of sour cream in it.
Cover with a clean dish towel and let sit on the counter for 2-3 days.
When set, refrigerate.
Can be kept for 2-3 weeks.
This can be used as a side dish to rice and curry or you can make one of the following 2 variations with it: Variation#1: Put enough buttermilk to fill a soup bowl.
Add raw chopped onion, tomato and green chillies.
Stir and serve as a side dish to rice and curry.
Variation#2: In a saucepan, heat the vegetable oil, add the onion, ginger, curry leaves, chillies salt and turmeric.
Cook until onions are tender and golden brown.
Add this to about half of the prepared buttermilk.

Nutrition Facts : Calories 71.9, Fat 4.7, SaturatedFat 2.5, Cholesterol 13.1, Sodium 42.4, Carbohydrate 4.8, Fiber 0.1, Sugar 0.4, Protein 2.9

KICKED UP BUTTERMILK DRINK (SOUTH INDIAN)

Kicked up Buttermilk Drink (south Indian) image

For those of you, who drink buttermilk with salt, this version gives it a zip. If you have never drank buttermilk, try this recipe using whatever is left-over in the carton. It is so cooling and light. This is a South Indian drink that is offered to guests on hot summer days. Making this drink is based on your personal preferences for the various ingredients and you can tinker with the quantities of the spices.

Provided by daisy M

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup buttermilk
1/2 cup water
1 piece fresh ginger, peeled and grated (small piece)
3 sprigs cilantro, stems removed
1/4 teaspoon cumin seeds (optional) or 1 pinch cumin powder (optional)
1 dash pepper
salt, to taste
1 teaspoon lemon juice

Steps:

If using whole cumin seeds, dry roast them lightly on a dry skillet until dark brown. Pound or powder them coarsely. Use a pinch of this powder and save the rest for use in Indian curries or something else.
Bruise the cilantro with the salt to bring out its flavor.
Shake or whisk buttermilk and water together. Add grated ginger, cumin powder (if using), pepper, cilantro/salt mixture and lemon juice. Mix well.
Make it a little frothy by pouring from one cup to another in a swift motion. A hand blender can also be used. This drink is usually not as frothy or thick as a lassi.
If you desire a thicker, frothier consistency, blend buttermilk with ice and then add the other ingredients. Do not add the water.
This drink is supposed to be watery. The amount of ginger and cumin is a personal preference. Add as little or as much as you desire.

Nutrition Facts : Calories 52.1, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.9, Sodium 134.2, Carbohydrate 6.6, Fiber 0.2, Sugar 6, Protein 4.2

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