Recipe: Masala Chaas
Masala chaas cools your system and acts as a perfect drink post lunch.
1 litre buttermilk
A pinch of asafoetida
½ tsp grated ginger
5-6 curry leaves (finely chopped)
½ tsp jeera powder
Salt to taste
Add the grated ginger, finely chopped curry leaves, asafoetida, jeera powder and salt to the butter milk and stir it well and refrigerate.
Let the ingredients get soaked in the buttermilk for a couple of hours.
Then use a sieve to strain the buttermilk so that the ginger and the curry leaves get separated.
Use chopped coriander to garnish.