“Pudina Ajwain Chaas (Mint- Bishop’s weed leaves Buttermilk)” … I had lots of mint leaves which needed to be consumed as they do not have a good shelf life … I always love this mint flavored chaas very much and this time I prepared it with addition of some fresh ajwain leaves too which I have luckily grown in a pot … though this drink tastes best during summer months, you can relish them any season as its good for digestion … Yummilicious …
** Everybody knows curds, buttermilk are very good for digestion and in almost every home either of them are served almost on daily basis. Though I have now switched over to curds from buttermilk, I do prepare some flavored chaas with either of them whenever I desire to have the same. Summer months are when we drink them in plenty, however as I had excess pudina leaves, I wanted to try out as much dishes as possible, which I will be posting soon as I have not yet edited it and when there was still some more I prepared this one and enjoyed it as my mid break on Sunday. Tastes really awesome especially after a heavy meal.
** Here is my simple method of preparing “Pudina Ajwain Chaas (Mint- Bishop’s weed leaves Buttermilk)” … a very tasty beverage that’s good for digestion and can be served both chilled or at room temperature …
** In a mixer grinder add handful of both picked, cleaned and washed pudina (mint) leaves and dhania (coriander/ kothambari pallo) leaves. Add in a few fresh cleaned karbevu (kadipatta/ curry leaves), 3-4 fresh, cleaned and washed ajwain (sambarballi) leaves, 4-5 tarni mirsanga (hari mirchi/ green chillies) cut into pieces and one inch piece of alle’ (adrak/ ginger) with a little bit of water and grind to a smooth paste.
** Remove and add it into long pot shaped vessel along with 2 cups of thick homemade curds (dahi) and mix well. Now add in kala namak (black salt) to taste or any salt, ½ tsp of hing (asafoetida) powder, 2 cups of cold potable water (uddak/ paani) and churn with a hand whisk till its all combined to a semi thin consistency chaas (if desired you can lessen the amount of water if you like thick chaas, that’s exclusively individual choice).
** Check consistency and salt (add if necessary) and add in juice of one large sized freshly squeezed lemon (limbiyo/ nimboo) and mix well. Add in handful of finely chopped coriander and pudina leaves and mix well. If you want to serve the chaas cold you can keep it in the fridge for about 1-2 hours to let it get chilled or if you are in hurry or lack of time, then when you add water to mix for preparing of chaas add in chilled water and its done.
** “Pudina Ajwain Chaas (Mint- Bishop’s weed leaves Buttermilk)” is done and ready to be served. Serve chilled or at room temperature in tall glasses sprinkling some chaat masala on top or you can also sprinkle some coarsely ground pepper powder while serving too, the choice is individuals. Excellent coolant for digestion issues as both mint leaves and ajwain are good for the same and Ayurveda recommends them to consumed often.
** You can check out about Ajwain leaves in the article below for more reference names and picture of the same too ….
** You can also check out on preparation of “perfect curds at home” in the link shared below …
** Sharing a common link to more “Lassi” recipes in the blog below, do check them out ….
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