Gujarat Famous Healthy Spiced Butter Milk
Chaas is a famous traditional desi drink of India. It is made by churning yogurt and cold water together in a pot, using a hand-held instrument called madhani. This can be consumed plain or seasoned with a variety of spices. Chhaachh can be made from fresh yogurt, and the natural flavour of such Chhaachh is mildly sweet. This type of Chhaachh is very close to lassi, with two major differences: Chaas is more dilute than lassi and unlike lassi, Chaas does not have added sugar. Although Chaas can be made from fresh yogurt (curds/dahi), it is more commonly made at home from yogurt that is a few days old and has become sour due to age. Indeed, one of the purposes for making Chhaachh at home is to usefully finish off old yogurt that is lying in the fridge for long. Such Chhaachh has a tangy, slightly sour taste which is considered delicious. A pinch of salt is usually added to it for further enhancement of taste, and other seasonings can be added also, as described below.
A third variation of Chaas is obtained by adding actual buttermilk into the Chhaachh. This gives a slightly sour-bitter taste to the final product, and it is necessary to add seasonings to mask these flavours. Chaas made using buttermilk is very healthy but the taste is not relished by all. However, if proper seasonings and spices are used, it can be delicious. This type of Chhaachh is more unusual and rare compared to the other types, because it is available only when butter is churned at home. It can be consumed plain, but a little salt is usually added. This is the most common seasoning for Chhaachh. Numerous other seasonings and spices can be added to salted Chaas, either singly or in combination with each other. These spices are usually roasted in a wok, using a spoonful of cooking oil, before being added to the Chaas. The spices which can be added thus are: Coarsely ground and roasted cumin seeds, curry leaves, asafoetida, grated ginger, very finely diced green chillies and Mustard seeds. Sugar can also be added to Chhaachh, but if sugar is added, than neither salt nor spice can be used. Adding sugar to Chhaachh makes it very similar to lassi, the main difference being that Chhaachh is more dilute than lassi. Lassi is more popular in Punjab and certain regions of north India, while Chhaachh is popular in all other parts of the country. Vendors have come up with several proprietary products and standardized flavours of Chaas which are produced on an industrial scale and sold as bottled drinks. The best-seller among such brands is Amul’s Masala Chaas, which has standardized several traditional flavours for the mass bottled-drink market. Other popular modern flavours available as bottled drinks include rose-flavoured “Chaas Gulabi” and mint-flavoured “Mint Chaas”. Both have added sugar and differ from flavoured lassi in being more dilute and less expensive. In India, the consumption of chhaachh has cultural resonances and associations which are not found in the context of other beverages like tea, coffee or lassi. An earthen pot is used to prepare chhaachh and store it for a few hours before consumption. The use of an earthen pot makes the chaas cool even in summer. In the extremely hot desert areas of Gujarat and Rajasthan, people consume chhaachh with salt after getting exposed to the sun because this may aid rehydration. Chaas is consumed all year round. It is usually taken immediately after meals, but is also consumed on its own as a beverage.
4 Cup Fresh Curd
2 Tsp Roasted Cumin Powder
1/4 Tsp Green Chilli Ginger Paste
1/4 Tsp Black Salt
2 Tsp Sugar
2 Tbsp Coriander Leaves very finely chopped
Salt as need
First we beat the Curd the till smooth then we add all other ingredients. Mix very well. Add 8 Cup Cold Water. Whisk very well. Drink or serve cold.
Ice Cubes are Optional but i suggest you don’t add if you are already using Cold Water.
Black Salt is very w ell known as Kala Namak here in India.It’s also well known as Bire Noon. It is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. It is also known as “Himalayan black salt”, Sulemani namak, bit lobon, kala noon, or pada loon or in Bhojpuri”padaniya noon”. It is found mostly in the Himalayas.It consists primarily of sodium chloride and trace impurities of sodium sulfate, sodium bisulfate, sodium bisulfite, sodium sulfide, iron sulfide and hydrogen sulfide. Sodium chloride provides kala namak with its salty taste, iron sulfide provides its dark violet hue, and all the sulfur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulfide being the most prominent contributor to the smell. The acidic bisulfates/bisulfites contribute a mildly sour taste. Although hydrogen sulfide is toxic in high concentrations, the amount present in kala namak used in food is small and thus its effects on health are negligible.Hydrogen sulfide is also one of the components of the odor of rotten eggs and boiled milk. It is used extensively in South Asian cuisines of Bangladesh, Nepal, India and Pakistan as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled-egg aroma. Those who are not accustomed to black salt often describe the smell as similar to rotten eggs. Kala namak is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to season tofu or avocado to mimic an egg salad or deviled eggs. It is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid. It is also believed to relieve flatulence and heartburn. It is used in Jammu to cure goitres. This salt is also used to treat hysteria and for making toothpastes by combining it with other mineral and plant ingredients.