| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 400 gms Thick Curd
- 2 Raw Mangoes peel, grate and squeeze the juice
- 3-4 drops Ginger Juice peel, grate and squeeze the juice
- 1 tsp cumin
- 4-5 Black Pepper Corns
- 1 Dry Red Chili
- 1/2 tsp chaat masala
- 1/2 tsp Black salt
- 1 sprig Fresh Coriander chopped
- 5-6 Fresh Mint leaves
- salt to taste
- 2-3 cups Distilled water
- 8-10 cubes ice
Ingredients
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|
Instructions
- Take thick curd in a pitcher and add chopped coriander, ginger juice, raw mango juice, black salt, chaat masala, few mint leaves and salt.
- Whisk or churn it well so that all the ingredients incorporates well and the flavors infuse nicely.
- Add sufficient water and whisk again. Refrigerate for 10 – 15 mins.
- Meanwhile in a pan dry roast the red chili, cumin and pepper corns and cool. Grind to make a dry powder. You can make this masala in a large quantity and store in an air tight jar.
- Add 1/2-1 tsp of spice powder in the serving glass along with handful of ice cubes.
- Take out the pitcher from the refrigerator and pour the chaas in the serving glasses and give a quick stir.
- Garnish it with 2-3 pinch of spice powder and fresh mint leaves and serve chilled.
Recipe Notes
If you liked this spiced butter milk recipe with subtle flavors of raw mango to enhance your taste buds this summer, then try making at home and serve you family and friends with this delicious summer cooler.
Share your views and feedback with me in comments below.
Love : Shaheen
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