Masala Chaas[/caption]
Chaas also known as buttermilk was traditionally made by churning out the butter from milk or yogurt (dahi). However, the preparation method has changed in modern times. This drink has been extremely popular in India as a digestive drink since early ages and was consumed mostly in the hot summers, however the consumption has been prevalent throughout the year. Some of the meals in India have buttermilk as a regular accompaniment. The drink is now generally available through various known dairies where it is sold in cold packets and is homogenized and pasteurised during the packing process.
Whoever has tasted this wonderful drink would agree that it really has no substitute. Chaas can be very easily and quickly made at home and can be spiced up using chilis, various Indian masalas and made more refreshing using mint (pudina) leaves which I would like to call masala chaas. The drink goes pretty much with any Indian food or as a standalone. The enjoyment can be multiplied several folds by serving the masala chaas in an earthen pot (matki) and drinking using kullad which are easily available on road side potter shops in most Indian cities. Go ahead and make your own masala chaas and win accolades from your guests with this quick recipe.
Masala Chaas[/caption]
Chaas also known as buttermilk was traditionally made by churning out the butter from milk or yogurt (dahi). However, the preparation method has changed in modern times. This drink has been extremely popular in India as a digestive drink since early ages and was consumed mostly in the hot summers, however the consumption has been prevalent throughout the year. Some of the meals in India have buttermilk as a regular accompaniment. The drink is now generally available through various known dairies where it is sold in cold packets and is homogenized and pasteurised during the packing process.
Whoever has tasted this wonderful drink would agree that it really has no substitute. Chaas can be very easily and quickly made at home and can be spiced up using chilis, various Indian masalas and made more refreshing using mint (pudina) leaves which I would like to call masala chaas. The drink goes pretty much with any Indian food or as a standalone. The enjoyment can be multiplied several folds by serving the masala chaas in an earthen pot (matki) and drinking using kullad which are easily available on road side potter shops in most Indian cities. Go ahead and make your own masala chaas and win accolades from your guests with this quick recipe.
