The summer is here! It is getting hotter by the day, at least here in Bangalore. I am sure it is not long before it gets so stifling hot that we will want to sip on cool, refreshing drinks all day long. Today, I present to you the recipe for Chaas Masala, a simple spice mix that can add loads of oomph to a simple glass of buttermilk, making it a perfect home-made summer thirst quencher. Do try it out, will you? It takes barely a minute to put together, after all!
How to make chaas masala:
Ingredients (yields chaas masala enough to make about 10 glasses of buttermilk):
- 2 teaspoons cumin (jeera)
- 1 teaspoon amchoor powder
- 1 teaspoon black salt, or to taste
- 1/4 teaspoon asafoetida
- 1/2 teaspoon red chilli powder
1. Dry roast the cumin on medium flame till fragrant. Ensure that it does not burn. Let it cool down completely.
2. When the cumin has fully cooled down, grind coarsely in a mixer. You can grind to a fine powder too, if you want. Transfer to a cup.
3. Add in the amchoor powder, black salt, asafoetida and red chilli powder. Mix well. Store in a clean, dry, air-tight box at room temperature. Use as required.
- Black pepper powder can be used instead of red chilli powder.
- Dry mint powder, chaat masala, dry ginger powder are some other additions you can make to the chaas masala. Some people add in cloves, cinnamon, cardamom and a few other spices to the chaas masala, too. I have kept it really simple and basic.
- Stored in a clean, dry, air-tight box at room temperature, the chaas masala stays for months on end. Use only with a clean, dry spoon, as and when needed.
- This masala can be used not only to make spiced buttermilk, but also on khakras, fruits, chips, etc.
- This chaas masala is best made in small quantities and used when super fresh.
- Increase or decrease the quantities of the ingredients used, depending upon personal taste preferences.
How to make spiced buttermilk:
Here is how to make spiced buttermilk using the chaas masala we prepared earlier.
Ingredients (serves 2):
- 2 glasses of buttermilk
- Chaas masala, as prepared above, as required
1. Add the chaas masala, as prepared above, to the buttermilk, in the required quantity. 2. Taste and adjust quantity of chaas masala. Serve immediately.
- For best results, use buttermilk that is neither too thick nor too watery, just slightly sour. If the buttermilk has been chilled in the refrigerator for a couple of hours ahead, even better.
- Finely chopped coriander, crushed chilly and/or ginger, and a tempering of oil and mustard can be added to the buttermilk too, for better flavour. This is purely optional, though. I have used only buttermilk and the chaas masala prepared above.
Isn’t this chaas masala so very simple to prepare? In spite of the preparation being a breeze, it is such a flavour bomb!
I hope you will try out this recipe, and that you will enjoy tall glasses of home-made spiced buttermilk this summer!
This post is for the Foodie Monday Blog Hop. The theme for today is ‘dry masala powders’.