MASALA CHAAS RECIPE / SPICED BUTTER MILK / GHOLA DAHI /ମସଲା ଘୋଳ ଦହି / मसाला छास / मसाला छांछ / NEER MOR
Summers are incomplete without summer special beverages. Indian summer drinks are bounty, for example, falooda ice cream, cold coffee, shrikhand, fruit juices, smoothies, milk shakes, coconut water or buttermilk. These beverages are very invigorating and can be altered and innovated from various perspectives. Dahi/yogurt is the best ingredient that ought to be remembered for summer and for the most part as different buttermilk recipes or lassi recipes. Buttermilk is the salted variant of yogurt drink however lassi is the sweet form of yogurt drink.
Chaas is a common term for buttermilk. Customarily buttermilk is the fluid that is collected after churning butter out of cream or even curd. It is somewhat sour and has no fat since all the fat has been expelled. Individuals frequently drink this by adding a dash of salt or sugar. In India, what we call buttermilk isn't exactly what it realy mean. However, in common language, the scrumptious curd-based beverage called chaas, has come to be known as buttermilk for absence of a superior term. Chaas is made by beating yogurt and water. While the plain salted one is the basic technique for making basic buttermilk, in any case, the spiced adaptation is quite adored by everybody. The utilization of fragrant herbs and spices truly take the yogurt refreshment to the next level.
Chaas, one of India's preferred summer special beverage, has experienced a lot of changes through the years. What used to be made by beating curd with water, is today made in different ways the nation over. It is known as 'Chaas' or 'Chaach' in Hindi, 'Majjiga' in Telugu, 'Neer Mooru' in Tamil, 'Morum Vellum' in Malayalam, 'Majjige Huli' in Kannada, 'Chasa' in Gujarati, 'Thaak' in Marathi, 'Ghola' in Bengali, 'Ghola Dahi' in Odia and 'Buttermilk ' in English.
Chaas is splendid as a digestive and the addition of spices, for example, cumin just improve its advantages. Usually had during the hotter seasons, the desi buttermilk assists with adjusting one's internal heat level and is a sound choice if one is on a diet, as it contains no sugar. It carries with it all the advantages of curd and diluting it assists with lessening the fat substance and battle drying out.
Here is the formula for our most loved Masala Chaas.
INGREDIENTS:
- Thick curd or yogurt - 1 cup
- Chilled water - 2 cups
- Green chili - 2 nos., chopped
- Ginger - 1/2 inch, chopped
- Mint leaves - A handful, chopped
- Curry leaves - 1 spring
- Coriander leaves - A handful, chopped
- Roasted cumin powder - 1 teaspoon
- Salt - As per taste
- Black salt/rock salt - 3/4 teaspoon
- Mint leaves - For garnishing
PREPARATION:
- Firstly, take a blender and add yogurt to it.
- Add chopped green chillies, ginger, mint leaves, curry leaves, coriander leaves, salt, black salt and roasted cumin seeds powder.
- Blend this mixture well.
- Add ice cubes / chilled water and blend well again.
- Pour the chaas in the serving glasses and serve chilled by garnishing with mint leaves.
NOTES:
- For roasted cumin powder, dry roast the cumin seeds until fragrant and grind to make a powder. It could use a rolling pin or mortar and pestle.
- Adjust chili as per your taste.
- You can add more water if want diluted or can reduce for a thicker version.
- Garnish with chaat masala, if you want.
- You can also make this chaas in any desired fruity and veggies flavors by adding them during blending.
- This spiced buttermilk can be stored 1-2 days in the refrigerator. Just make sure to blend for a few seconds before serving to make it frothy.
- It also tastes good with an added tadka of mustard seeds, cumin seeds and chilies.
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