In a vessel add 1 cup thick curds, 3 cups of water, salt to taste, 1 tsp of jeera powder, 1 tsp of chaat masala, 1tsp hing powder and churn well till well blended. Add the juice of 1 lemon after checking the sourness of the buttermilk.
You can add more or less of lemon depending upon the sourness of buttermilk. Add crushed 2-3 green chillies, pinch of roughly crushed pepper powder, and some coriander leaves. Cover and keep it in the fridge to cool. Serve chilled after straining the masala chaas in tall glasses.
This is very good for digestion and also cool on the stomach during hot season
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Thanks.