The classic Chaas (Chaach/Mattha) also known as the Indian version of buttermilk is a refreshingly cooling summer drink made with creamy yogurt and seasonings. Here you’ll find step-by-step instructions with photos for making two chaas recipes – Masala Chaas and Pudina Chaas. Called by various names across the country this spiced Indian buttermilk drink features lots of bold, delicious spices.
Traditional Indian chaas is made by blending cold, rich yogurt with a bit of water and nearly any spices you like. Today I’m sharing with you two recipes for making chaas. The buttermilk is made by churning or blending yogurt and water with some spices and/or herbs. A bit of butter comes on the surface while churning.
If you prefer you can remove the butter fat aside and only serve the buttermilk or serve chaas with the butter fat. We love to have chaas with that bit of butterfat. To make chaas, you can use a blender, an immersion blender, a wired whisk or the traditional Indian handheld wooden churner (called madani). Not only salty chaas is had during summers but also as a part of meals and sometimes before or after meals. There are again many ways of making it.
We also drink the buttermilk separated from blending/churning cultured cream or yogurt while making homemade butter – which is traditionally known as buttermilk all over the world. But here in India, we call both these drinks chaas or buttermilk – whether made from blending yogurt or derived from cream.
About Masala Chaas Recipe-
This first version is your classic, simple basic recipe for making masala chaas with just a hint of black salt, a few mint leaves and cumin, along with ideas to prepare your favorite spicy version and tips for adding your preferred seasonings.
Some variations of authentic spiced Masala Chaas, also include herbs like coriander (cilantro) leaves. Plus, chopped green chiles, ginger or black pepper for an extra bit of bite.
Some of these ingredients are very flavorful and they happen to be great for your gut health, too! The yogurt, black salt, ginger, cumin, and coriander leaves are all known to aid in digestion and help boost energy.
I have used a blender to make masala chaach. Feel free to customize the spices and herbs according to your likings.
Seasonings, Spices and Herbs-
For any chaas or chaach variation that you make and that includes the “plain” Indian buttermilk, black salt – known as kala namak is often added. This special ingredient is used in many summer coolers.
It is an intrinsic part of Shikanjvi (Indian lemonade), another popular North Indian summer coolant. (You can also add black salt in fruit juices like apple pomegranate juice, black grapes juice etc, for a bit of sulfur-like saltiness that really enhances the sweetness of the fruit.)
Along with the black salt, ground cumin is a common addition to most chaas recipes. The combination of salt and cumin adds a terrifically earthy and vibrant zing to the buttermilk drink. Cumin also helps in digestion.
How to make Masala Chaas?
1. To a large blender add 1.5 cups of chilled or cold curd (yogurt), 1 teaspoon of roasted ground cumin, 1 tablespoon of chopped mint leaves or coriander leaves (cilantro), and ½ teaspoon of black salt (or regular salt, as needed).
For a spicy version of masala chaas, add ½ teaspoon of fresh grated ginger and ½ teaspoon of chopped green chillies OR ¼ teaspoon of black pepper.
2. Next add 1 cup of cold or room temperature water. For a colder spiced Indian buttermilk, add a few ice cubes.
3. Blend for 2 to 3 minutes, until the ingredients are combined and the curd has been whisked well.
You should see a nice frothy foamy layer on the top with a bit of butter fat separated from the blending.
No comments:
Post a Comment