Chaas

Chaas is watered down buttermilk with Indian spices that can be served after a hot spicy meal or on a hot day. The cold, savory drink is by no means just a drink. Each of the ingredients added in it has medicinal qualities and many digestive benefits. It is a source of vitamin B complex, proteins and potassium. It lowers cholesterol, relieves acidity and has antiviral, antibacterial, and anticancer properties. When I make butter the liquid leftover is buttermilk. That is what I use to make chaas @sarchakra

COOK TIME: 0

PREP TIME: 8 mins 

YIELDS: Serves or makes 3

Ingredients 

  • Buttermilk (chaas) 1 jar 
  • Cumin seeds (jeera)  1 tbsp 
  • Dry ginger powder (soonth) 2 tsp 
  • Red chili powder (lal mirchi) 2 tsp 
  • Black pepper powder (kala mirch) 1 tsp 
  • Black salt (kala namak) to taste 
  • Coriander leaf 2 tbsp, very finely chopped 

Method 

  • Dry roast cumin seeds till aromatic. Let it cool. Put the seeds in a mortar and pestle and crush it gently to break them. Keep aside. 
  • In a small bowl mix together dry ginger powder, crushed cumin seeds, black pepper, rock salt, red chili powder. 
  • Stir the mixture into the buttermilk and add in coriander leaf. Serve cold. 

Notes

I used very little water to mix into the buttermilk as it was already diluted from making the butter (see recipe . 

I like everything spicy so I’ve used red chili powder but you can omit or reduce the amount if you want. 

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