Chaas ka masala- A very flavourful and digestive spice blend to use in buttermilk ,yogurt and fruit chaats
Chaas ka masala /Laban /Buttermilk is a very popular drink in India ,specially during summer its more healthier then juices and other aerated drinks. their are many versions to make this yogurt drink,every family have their own spice blend ,some just add salt and pepper powder in it.
If you have this spice mix ready in your pantry then making buttermilk will be quick and easy .The spices I used to make this chaas masala mix are cooling in nature and good for digestion. Mint, cumin and coriander are cooling in nature and pepper, ginger powder, black salt aids in digestion.You can also add this masala in salads and fruits.You can easily store this chaas ka masala mix for 4 -5 months at room temperature.
This is a multi purpose spice mix,you can use it as chat masala to make fruit chats and add in salads and can also use as sandwich masala to make Mumbai style tomato and cucumber sandwich.
I always prefer to make my own spice blends as they are hygienic and also very economical as compared to store brought products – I have posted – Chat masala , Gilouti masala, Idli miligai podi , Pickle masala , Tea masala and few more home made spice blends
Chaas Ka Masala - Spice Mix To make Butter Milk
chaas ka masala-flavourful and digestive spice blend to use in buttermilk, yogurt,raita and fruit chaats
- 2 tbsp Cumin Seeds / Sabut Jeera
- 1 tbsp White Pepper Powder / Safed Mirch
- 1/2 tsp Peppercorns / Sabut Kali Mirch
- 2.5 tbsp Coriander seeds/ sabut dhaniya
- 1 tbsp Black Salt / Kala Namak
- 1 tbsp Salt / Namak
- 1.5 tsp Ginger Powder / Saunth
- 1.5 tbsp Dry Mint / Sookha Pudina
- 1 tbsp Mango Powder / Amchoor Powder optional
- In a heavy bottom pan add coriander seeds and cumin seeds.
- Roast on low flame for about a minute or till it start giving nice aroma,but don't make it dark in colour.
- Let it cool down completely.
- Add cumin, pepper corns and coriander in the mixer jar and grind.
- Now add all the remaining ingredients in it and grind to make a fine powder.
- Take out in a bowl and let it cool down completely .
- Store in a air tight jar.
- If you don't have white pepper powder then can add 1.5 tbsp of black pepper corns ,white pepper corns are added because they are mild in taste and din't change the colour of buttermilk.
- If dried ginger powder is not available then you can directly add finely grated ginger in the buttermilk or squeeze few drops of the juice of grated ginger in butter milk.
- Adjust the quantity of table salt according to your taste.
- Can also add some asafoetida /hing ( at step 1)in it if you like its flavour.
- you can use this masala in raita,fruit chaat or any chaat