MASALA CHAAS

MINT/PUDINA CHAAS

BEETROOT CHAAS

INGREDIENTS

– 1 Cup Curd – 1 ½ Cup Water – ⅓ Cup Mint – 1 Green Chilli – ½ Inch Piece Ginger – ¼ Teaspoon Roasted Cumin Powder – ¼ Teaspoon Salt – ¼ Teaspoon Black Salt – ¼ Teaspoon Black Pepper freshly ground

CHAAS

Homemade

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INSTRUCTIONS

– Blend together curd, water, mint leaves, green chilli, ginger, roasted cumin powder, salt, black salt and black pepper. on high until well blended and frothy.

– Season with more salt if necessary. Refrigerate and serve chilled.

INSTRUCTIONS

– Add beetroot and 1 cup of water to a pot and bring to a boil on high heat. Reduce the heat to a medium and boil till the beetroot is soft and tender, about 5 - 7 minutes.

– Remove the beetroot and allow it to cool. Do not throw away the water. Once cooled down, blend the beetroot into a puree along with 2 - 3 tablespoons of reserved water. If necessary, you can add more water for a thinner consistency.

INSTRUCTIONS

– Blend curd, water, green chilli, ginger, salt and black salt on high speed in a blender until well blended and frothy. Add chopped coriander and mix well.

– Refrigerate for 2 hours or until chilled. - Turn off the heat. Mix well and add to the chilled buttermilk and serve.

INGREDIENTS

– ½ Cup Beetroot peeled and cut into small half inch pieces

– 1 Cup Water – ½ Teaspoon Salt

INGREDIENTS

– 1 Cup Curd

– 2 Cups Water – ½ Inch Piece Ginger – ¼ Teaspoon Mustard Seeds

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