Even today I wasn’t sure I would be posting a recipe. The other day I made Masala Chaas or Spiced Buttermilk as most of you would know it as. During a telephonic conversation with a dear friend from Kerala I mentioned how hot March is in Calcutta. Imagine our forthcoming plight during the months of May and June. She then recommened Masala Chaas and I jumped with the realisation that how could I not have thought of it earlier. Having a bottle or two of chaas in the refrigerator during summers is indeed a blessing. Such an inviting refreshing drink with benefits. One, it keeps your system cool in this seasaon and two, it aids digestion.
Though Lassi and Chaas, both have the same main ingredient and are almost similarly prepared, there is a slight difference. Lassi is thicker and Chaas in more watery. Chaas can be had during a meal or even after it.
- Yogurt, 1 cup
- Water, 1 glass
- Chaat Masala, 1/2 tsp.
- Roasted cumin powder, 1/2 tsp.
- Ginger, chopped, 1 tsp.
- Curry leaves, a few
- Rock salt as per taste (or normal salt)
- For tempering:
- Mustard seeds, 1 tsp.
- Dry red chillies, 2 nos.
- Asafoetida (hing), a pinch
- Oil, 1 tbsp.
- For garnishing:
- Chopped coriander leaves
- Blend yogurt and water well. Make a paste of ginger and curry leaves. Add it to the yogurt water-mixture and mix well.
- Heat oil in a tadka pan and add dry red chillies, mustared seeds and asafoetida. Once they splutter mix it properly with the yogurt mixture.
- Add chaat masala, roasted cumin powder and rock salt. Mix everything well. Chill in the refrigerator. Garnish with coriander leaves before serving and also remember to remove the dry red chillies from the glasses.