Masala Chaas / Butter Milk

by Shaheen Ali

A glass of chilled Masala Chaas… Ahaaa, so Refreshing!!!

Perfect cold beverage in hot summer. Keeps your tummy cool and happy. Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. On the Indian subcontinent, the term “buttermilk” refers to the liquid left over after extracting butter from churned yogurt. Today, this is called traditional buttermilk. Traditional buttermilk is still common in many Nepalese, Indian and Pakistani households but rarely found in western countries. In Southern India and most areas of the Punjab, Saurashtra (Gujarat), buttermilk with added water, sugar and/or salt, asafoetida, and cilantro and mint leaves is a must-have in daily food while also given at stalls in festival times.


Indian Flavored Butter Milk or Masala Chaas is something that is often made at my home in summer evenings. It not only keeps your tummy cool but also has some digestive properties which allow to digest the spicy food intake. Masala chaas is a perfect solution to beat the heat in a scorching summery afternoon.

Print Recipe
MASALA CHAAS / INDIAN FLAVORED BUTTER MILK
Course drink
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 cup Curd Yoghurt Thick /
  • 3 - 4 drops Ginger juice - (take xbd inch piece of ginger. Grate them and squeeze the juice out of grated ginger.)
  • 1 tsp Cumin
  • 1 red chilli Whole
  • 1/2 tsp salt Black
  • 1/2 tsp Chaat masala
  • 1/2 tsp Black pepper powder
  • 1 / Cilantro coriander - spring finely chopped
  • 7 - 8 Mint - leaves
  • Salt as needed
  • 2 cups Water
  • 8 Ice cubes
Course drink
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 cup Curd Yoghurt Thick /
  • 3 - 4 drops Ginger juice - (take xbd inch piece of ginger. Grate them and squeeze the juice out of grated ginger.)
  • 1 tsp Cumin
  • 1 red chilli Whole
  • 1/2 tsp salt Black
  • 1/2 tsp Chaat masala
  • 1/2 tsp Black pepper powder
  • 1 / Cilantro coriander - spring finely chopped
  • 7 - 8 Mint - leaves
  • Salt as needed
  • 2 cups Water
  • 8 Ice cubes
Instructions
  1. Take thick curd or yogurt in a bowl. Add chopped coriander, ginger juice, black salt, chaat masala, few mint leaves and salt.
  2. Whisk it well so that all the ingredients mix properly.
  3. Add water and whisk again.
  4. Empty the chaas in a pitcher and refrigerate for 10 - 15 mins.
To make chaas masala -
  1. In a pan dry roast the red chilli, cumin/zeera and pepper corns. Let it cool.
  2. Grind it into a dry powder.
  3. You can make this masala in a large quantity and store in an air tight jar.
Serving :
  1. Take out the pitcher from the refrigerator and pour the chaas in the serving glasses.
  2. Add ice cubes in it.
  3. Garnish it with chaas masala and mint leaves.
  4. Serve Chilled !!!
Recipe Notes

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