Buttermilk is a traditional Indian drink which is mostly consumed in Summer season. Although, you can drink this any time of year and anytime of day except night. It has many health benefits and it digestive in nature.
4 WAYS BUTTERMILK / how to make CHACH / CHAAS | Best Buttermilk | FLAVOURS OF MY LIFE |
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https://youtu.be/6OGcf3-ttcUcommon ratio for all recipes:
50 gm curd
150-200 ml water
1 tsp ghee
seasoning accoeding to taste.
HING TADKA CHACH / FRIED BUTERMILK -
In a jar add curd / yogurt / hung curd, salt, black salt, roasted crushed cumin powder, add water and beat well till it become frothy.
Transfer the buttermilk in another steel bowl and sprinkle some red chilly.
Now, in a small pan with long handle, add ghee, asafoetida and jeera , let the jeera crackle. Once this tadka catch get fire, fastly add this tadka to the buttermilk and cover the buttermilk immeddiately with a lid. this tadka will create amazing flavour in buttermilk.
(Please refer video for this step) Be careful while doing this.
Pour the buttermilk in glass. on the top spinkle some dried crushed mint leaves.
Garnish it with fresh mint leaves.
SPICED BUTTERMILK / MASALA CHACH -
In a jar add curd, fresh mint leaves, green chilly, fresh corainader, black pepper, roasted jeera powder, black salt, salt. Add water and beat well till it become frothy.
Pour the butermilk in glass. on the top spinkle some crushed black pepper.
Garnish it with fresh coriander.
SMOKY BUTTERMILK / BOONDI KI CHACH-
In a bowl take boondi and add warm water, let the boondi soak for 5-6 mins.
After 5 mins, drain the water and keep boondi aside.
In a jar add curd, roasted jeera powder, black salt, salt, dried crushed mint leaves add water and beat well till it become frothy.
Transfer the buttermilk in another steel bowl and add boondi.
Burn the coal on flame and keep it in small bowl. carefully put the charcol bowl on the buttermilk .
Now, on the charcoal, add asafoetida, green chilly and ghee and cover buttermilk bowl with a lid. It will create smoke with asafoetida, green chilly and ghee flavours. These flavours are absorbed in the buttermilk. Keep the buttermilk covered for a minute to two.
Now remove the lid and also remove the charcoal bowl.
Add fresh chopped coriander in buttermilk.
Pour the butermilk in glass. on the top spinkle some sliced ginger.
MILKY BUTTERMILK-
In a jar add curd, milk (50 ml ), black salt, roasted jeera powder, salt add water and beat well till it become frothy.
Pour the butermilk in glass. on the top spinkle some roasted jeera powder.
Note :
This the common method but i just want to share here if the curd is sour, you can add some milk into this.
ENJOY!
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