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. This is the season where the trees flood with raw mangoes and what best to curate a recipe of your favorite drink using raw mangoes as a flavoring agent. Interesting…isn’t it? Well if you have ample amount of curd at home and some raw mangoes in your fridge, then this is a perfect solution to beat the heat in summers and keep yourself cool.
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. source : wiki