Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.

When the fenugreek is toasted, toss in the curry leaves, then pour this into the buttermilk mixture.

Stir buttermilk mixture into dry ingredients until just blended.

Gradually add the buttermilk mixture to the dry ingredients, stirring constantly, to form a soft dough.

He poured about a quarter cup of the buttermilk mixture into the bowl of egg whites, and folded it in patiently with his spoon.

Place the veal in a shallow dish and rub the buttermilk mixture all over it.

Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition.

Make a well in the centre and gradually stir in the buttermilk mixture, until the dry ingredients are just moistened, being careful not to over mix.

Stir buttermilk mixture, salt and pepper into vegetables; stir in potatoes, and serve.

Pour equal amounts of buttermilk mixture into 8 pop molds.