Buttermilk |3 flavours of buttermilk | Chaas

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Chaas

Buttermilk (Chaas), made with curds, water and few spices  is a refreshing, healthy and cooling beverage for the hot summers. It is one of the best drink to fight against heat and to keep the body hydrated.  It is advisable to have a glass of buttermilk after meals as it aids digestion. The addition of ginger, cumin powder and other condiments relieves stomach of any irritation caused by food. Today, I am sharing recipe of three different flavours of buttermilk.

1st recipe : Traditional, plain buttermilk/chaas

Ingredients

½ cup curds
1 green chilly, chopped
½ tsp grated ginger
3 to 4 curry leaves, chopped
1 tbsp fresh coriander, chopped
Salt as per taste
1 cup chilled water

Method

  • In a mixing bowl, add the curds, chopped green chilly, grated ginger, chopped curry leaves, chopped coriander leaves, salt and blend using a hand blender or a churner.
  • Blending can be done in a mixer or a food processor too.
  • Add 1 cup of chilled water and blend again.
  • Buttermilk is ready to be served.

Buttermilk

2nd recipe : Spiced buttermilk/ Masala Chaas

Ingredients

½ cup curds
¼ tsp black pepper powder
¼ tsp red chilly powder
1 tsp roasted cumin powder
1 tsp black salt
1 cup chilled water
a pinch of red chilly powder, a pinch of roasted cumin powder, and a pinch of chopped coriander leaves for garnishing.

Method

  • In a mixing bowl, add the curds, black pepper powder, red chilly powder, roasted cumin powder, black salt and blend using a hand blender or a churner.
  • Blending can be done in a mixer or a food processor too.
  • Add 1 cup of water and blend again.
  • Serve the buttermilk garnished with red chilly powder, roasted cumin powder and chopped coriander leaves.

Buttermilk

3rd recipe  : Minty Buttermilk/ Pudina Chaas

Ingredients

½ cup curds
10 to 12 mint leaves (pudina)
2 tbsp fresh coriander
1 green chilly
½ tsp chopped ginger
½ tsp cumin seeds (jeera)
1 tsp black salt
1 cup chilled water
2 to 3 mint leaves for garnishing

Method

  • Blend mint leaves, fresh coriander, green chilly, chopped ginger, cumin seeds to a fine paste.
  • In a mixing bowl, add the curds, mint coriander paste, black salt and blend using a hand blender or a churner.
  • Blending can be done in a mixer or a food processor too.
  • Add 1 cup of chilled water and blend again.
  • Serve the buttermilk garnished with mint leaves.

Buttermilk

Note: I have used chilled water to make buttermilk. Alternatively, ice can be added to the buttermilk or you can use water at room temperature, refrigerate the buttermilk and serve them chilled. 

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