BEETROOT MASALA CHAAS / बीटरूट मसाला ताक

 The heat during the summer months can be exhausting and dehydrating for our body. We are often tempted to grab sugary drinks such as cola or packaged fruit juices, to beat the heat. However, escaping the heat should not mean compromising on our health. In that case, having healthier options like buttermilk or chaas, can be a good choice. Well, we all are familiar with chaas already as it is the go-to-drink in many households. Traditionally referred to as ‘grandma’s probiotic’, chaas has microbes that feed one’s gut with a variety of healthy bacteria. Masala chaas is a popular choice across the country. But if are you looking for something unique? And still enjoy chaas, only with a different flavour? Then you must try this beetroot chaas. This spiced beetroot buttermilk is a delicious way to stay healthy and hydrated in the summer. And it is also very simple to make at home! Here are more reasons to try this drink.

However, if you are looking at something new to try, we have a way to present this traditional recipe with a twist. So let’s introduce to you, ‘Beetroot Buttermilk’, which is not only refreshing, but is healthy and tasty too.  The beetroot version takes the chaas to the next level not only in terms of flavour but also benefits. Beetroot Chaas is a very delicious and healthy appetizer recipe, with chilled yogurt and roasted beetroot, to satiate the thirst and hunger during hot summer months. It is a refreshing summer cooler that will give you instant relief from the scorching heat.

Chaas is said to have probiotic properties. It eases digestion, prevents acidity and improved overall gut health. Chaas can boost metabolism and keep you satiated for longer. This makes it an ideal addition to your weight-loss diet. Buttermilk's calcium content makes it great for your bones and teeth. Beetroot is low in calories and rich in antioxidants. It promotes heart health and can lower blood pressure. Beetroot is also loaded with fibre, folate, vitamin C and minerals such as iron, potassium and manganese. The spices added to this chaas also enhance its immunity-boosting, detoxifying and anti-inflammatory properties. Today, I am going to share the chaas recipe infused with the wholesome goodness of beetroot pulp both beautiful and deliciously refreshing. Try it and give your regular masala chaas A Beetroot Mashup. This is very healthy, nutritious and cooling summer drink perfect to sip on hot summer days. 

Beetroot Chaas is a very delicious and healthy appetizer recipe, with very simple ingredients like - chilled yogurt, very few indian spices and herbs and  beetroot, to satiate the thirst and hunger during hot summer months.

Beetroot Chaas

➡️is healthy, cooling and hydrating

➡️is visually appealing

➡️is easy to make

➡️is low in calories

improves  digestion

➡️is healthy alternative to carbonated drinks

Beetroot is a very nutritional vegetable and is mainly consumed as salad vegetable. Rich in iron, antioxidants and fibers along with vitamins and minerals. Kids do not like to eat it raw in salads so I like to sneak it kids their food. You can use beetroot puree in baking soft burger buns or cooking paratha/chapati dough. Many people can't digest raw beetroot due to the presence of certain compounds in it. In that case, you can either boil or roast beetroot in oven.The lovely pink colour of this chaas reminds us of sol kadhi and other kokum drinks. These are also great choices for summer; find the recipes on my blog. If you are looking for other chaas flavours? Then check out this list. With so many yummy and natural options to beat the heat, who needs fizzy drinks ? Here are some more Indian summer drinks that you may like: Thandai, Aam Panna, Shikanji, Kokum Juice, and Masala Soda. So let's start the recipe of BEETROOT MASALA CHAAS and if you like this recipe, try it and don't forget to share your feedbacks and suggestions.

📌📌 Watch full video recipe here📌📌

INGREDIENTS :

1 small Beetroot

1 Cup Curd

2 small Green Chillies

a small piece of Ginger 

 Mint Leaves

Coriander Leaves

½ teaspoon roasted Cumin Powder

1/4 teaspoon Black Pepper Powder 

1/2 teaspoon Black Salt

Regular Salt as per taste

METHOD :

STEP 1 - Peel and chop beetroot into small pieces.

STEP 2 - Transfer chopped beetroot into a blender jar.

STEP 3 - Add green chillies, ginger, mint leaves, coriander leaves. ( I missed the clip of adding ginger 😜)

STEP 4 - Now add roasted cumin powder, black pepper powder, salt and black salt.

STEP 5 - Add curd and 2 cups of chilled water and blend until smooth.

STEP 6 - Pass the beetroot mixture through a fine-mesh strainer. Press with a spoon to get the maximum pulp.

STEP 7 - Pour in individual serving glasses.

STEP 8 - Then add icecubes

or refrigerate before serving. Serve Chilled.

NOTES - * You can cook the beetroot in water until softened in a pressure cooker or saucepan. Set aside to cool. Make a puree by blending in अ blender jar.

* Use plain and fresh yogurt (dahi, curd) to make the chaas.

* Adjust the green chilli according to your taste.

* It is must to pass the beetroot mixture through a fine-mesh strainer. Press with a spoon to get the maximum pulp.

ROOH AFZA THANDAI

 I know I am little late but Happy Holi and Ramzan Mubarak to all of you. Not only Holi but the Holy month of Ramadan is also here. So thought about sharing this recipe which goes well for both the occasions .

Rooh afza milkshake - I know you all know about this summer drink which is very easy to make recipe and it's very cooling and refreshing. But do try this Rooh Afza Thandai and I bet you will definitely going to love it. Well, it is very popular summer cooling drink that every Indian has tried. If not then you must.

I hope everyone know what is Rooh Afza but if you don't know, " Rooh Afza "is a concentrated syrup made from fruits, vegetables, herbs, flowers and roots with sweet rose scent. The meaning of the name is rooh = soul and afza = enhances or nourishes. As per the name, it does its job too, this drink enhances or nourishing the soul. More about it read wikipedia. Rooh Afza is a staple drink for most people in India, Pakistan and Middle East during Ramadan and Summer. It has a nice aromatic rose flavor and cooling ingredients that make it a perfect thirst quencher for Summer. Rooh afza can be added to water, milk, ice cream, yogurt, kheer, kulfi or falooda. This syrup adds sweet and aromatic flavor to the dish. Few days back I made this thandai with rooh afza syrup.

Thandai or Sardai is a refreshing Indian drink, loaded with goodness and richness of nuts, saffron, fennel seeds, cardamom, white poppy seeds, peppercorns! I love the fact that you can prepare it in advance by making thandai powder /paste. And on the day of the festival, you can make this drink in a matter of minutes. This way, you can enjoy celebrating the vibrant festival of Holi and save time in the kitchen. 

As Holi comes in March and the weather becomes much warmer, this drink helps to quench your thirst. Ramzan 2024 is also in full swing across the world. Rose-flavoured drinks and desserts are commonly consumed. It keeps you hydrated when you are in the sun for hours.

Apart from its delightful taste, Thandai has some eminent benefits for your body. It helps boost immunity, gives instant energy, soothes body internally due to heat, and aids digestion.

Though readily available in the market as an instant Thandai syrup, I prefer the natural and healthier version of homemade Thandai. I suggest making the basic thandai paste / powder first ( both recipes are available on my blog ) and then use only a teaspoon as a recommended serving size per glass.

One can go with any choice of flavorings to make this festive drink. However, the flavors that I used here work pretty well in combination with basic Thandai ingredients. Everyone would relish the plain version, but I encourage you to go extra fancy with these flavors. Besides luscious taste, the beautiful and vibrant colors add to the excitement of the festival of Holi. Add some rose syrup-like rooh afza to the thandai. Consider adding a few drops of rose essence and fresh/dried rose petals on top for gorgeous aroma and look. 

Making this yummy and enjoyable drink is not limited to only Holi/ Ramzan . You can enjoy it in hot summer months to feel at ease. I love its texture and enjoy the nutty-ethereal taste. In India, special occasions are incomplete without sumptuous foods and drinks. Having soul-satiating food adds to the fun and frolic nature of any celebration. I hope you enjoy this recipe and have fun rejoicing the glorious festival of colors.

First things first that instantly come to my mind when someone says Holi is gulaal, pichkari, gujiya, and thandai. And since food is my thing, I’ll talk more about that part. You can find the gujiya recipe in my other Holi-special blogpost. In this post, you will get to know how to make rooh afza flavour thandai . This flavors is my particular favorite, but you can easily customize flavors as per your liking too. You will find simple thandai and chocolate thandai recipes on by blog.

It has a cooling effect on the body and hence the name Thandai. All thanks to its vital ingredient khus khus or white poppy seeds. Traditionally, devotees of Lord Shiva made Thandai with a dose of Bhang (Cannabis) in it, to celebrate MahaShivratri. Slowly the tradition of consuming Thandai during the festival of Holi became a norm too. Even today, some people add the weed in it to make it intoxicating. Apart from its delightful taste, Thandai has some eminent benefits for your body. It helps boost immunity, gives instant energy, soothes body internally due to heat, and aids digestion.

Though readily available in the market as an instant Thandai syrup, I prefer the natural and healthier version of homemade Thandai. I suggest making the basic thandai paste first and then use only a teaspoon as a recommended serving size per glass. So if you are making Thandai for ten people, use ten teaspoons with seven cups of cold milk and three cups ice-cold water. Further, add ice-cubes for enhanced cold taste. You can also consider making this drink vegan by using almond or soy milk. 

One can go with any choice of flavorings to make this festive drink. However, the flavors that I used here work pretty well in combination with basic Thandai ingredients. Everyone would relish the plain version, but I encourage you to go extra fancy with these flavors. Besides luscious taste, the beautiful and vibrant colors add to the excitement of the festival of Holi.

With Fruits – You can puree your choice of fruits and add it in for more flavor such as Guava, Mango, Strawberry, Banana, etc. Making this yummy and enjoyable drink is not limited to only Holi. You can enjoy it in hot summer months to feel at ease. I love its texture and enjoy the nutty-ethereal taste. Team it up with other lip-smacking snack options like gujiya, mawa kachoris, bread pakodas, dahi or vegetarian galouti kebabs. In India, special occasions are incomplete without sumptuous foods and drinks. Having soul-satiating food adds to the fun and frolic nature of any celebration. I hope you enjoy this recipe and have fun rejoicing the glorious festival of colors. Happy Holi!! 

Rooh afza milkshake / thandai is very often during the summer at my place. This is very healthy, cooling and refreshing summer milkshake unlike other milkshakes made using ice creams.

📌📌 Watch the full video recipe here 📌📌

 INGREDIENTS  :

1 tablespoon  Instant Thandai Powder/ Paste, 1-2 teaspoon Rooh Afza (sweet rose syrup) 2 2 Cup Cold Milk 

1 tablespoon Gulkand ( optional )

1 -2 tablespoon Powder Sugar ( adjust according to your taste )

Ice cubes

 For garnishing :

Fresh/dried Rose Petals 

 Chopped Mixed Nuts

1 teaspoon Rose Syrup 

METHOD :

STEP 1 - Pour cold milk  in mixer jar.

STEP 2 - Mix in thandai powder/paste, powder sugar, gulkand and rooh afza syrup.

STEP 3 - Blend everything well and strain if needed. I prefer to have it without straining.

STEP 4 - Once everything is mixed thoroughly, add few ice cubes and blend again for 1 minute.

STEP 5 - Pour into individual serving glasses and garnish with rose petals, chopped nuts .

Serve chilled!

NOTES - * The thandai  powder/ paste will store well in the refrigerator for up to 10 days. When you start noticing the paste getting foul in smell or sight, please discard it.

* If you wish to get powder instead of paste then avoid soaking the ingredients and roast them over low heat setting in a non-stick pan or oven. And blend with the rest of the ingredients.

* You can reduce or increase the quantity of thandai paste as per your liking and need. Roughly 1 tablespoon per person works best but you can go with the quantity that suits you.

* You can adjust the quantity of milk and water also as per your need. I prefer to add a cup of milk and top the remaining part with ice cubes.

* Again sweeten things up as per your or your guests' likings.

* Customise flavors as per your liking. Use fruit purees like mango, guava, banana, strawberry, or any other fruit of choice. Just blend the pureed fruit with milk and thandai paste or powder.

* Thandai tastes best when it is fresh and cold. That's why I recommend making thandai paste or powder in advance and then make it fresh at the time it is supposed to be consumed.

AAM PANNA CONCENTRATE

Aam Panna is sweet and tangy Indian Summer Drink made with raw mango and few Indian spices. This aam panna is a favorite from childhood. During raw mango season mom always made this amm ka panna concentrate and stored. During summer at home we prefer healthy, refreshing and cooling Indian summer drinks, homemade milkshakes and fruit juices. So today, here I am  sharing how to make Aam  Panna Concentrate so that you can make the drink when ever you want in a jiffy! This is the absolute perfect time for you to try this golden treat. You will find aam panna sherbet or concentrate very widely in Indian stores. The good news is you can easily make this aam  panna concentrate or preserve at home. The undiluted mango panna concentrate has thick and luscious consistency. Panna Concentrate is easy to store and has a long shelf life. Mix water in the concentrate in the desired quantity before drinking/serving the sherbet. You can easily make the concentrate in bulk by increasing the recipe ingredients and refrigerate. The sugar added in the concentrate acts as a preservative. This aam panna concentrate recipe can be doubled or tripled. 

You will find this quintessential summer drink very widely in northern and western India. Like any Indian recipe there are multiple ways to make this aam ka panna too. One is by boiling the raw mangoes and other one is by roasting the raw mangoes. Here I have shared detailed recipe for making aam panna with boiled raw mangoes. Boiled raw mango is pureed to which we add spices, sweetener and serve chilled. You can use any type of raw mango or slightly ripe mango for this drink. The color of aam paana depends on the type of mango used and may vary from light green to yellow depending upon the variety of the mango.  Along with many other health benefits, mango panna is mainly known for heat resistant properties. It is a natural coolant. Aam Panna is a vegan, gluten-free unripe (green) mango drink or sherbet. You can also add muddled mint leaves or mint puree while serving. The Aam Panna can also be diluted with Soda water or sparkling water for some added zing.

                                                 ( 20 glass sherbet )

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/QhHM6qUiiSs?feature=share

INGREDIENTS :

Aam Panna Concentrate -

1 kg Raw Mango (Large)

500 gm Sugar ( Jaggery )

1 teaspoon Black Pepper Powder

1 tablespoon roasted Cumin Powder 

1/2 tablespoon Black Salt

1 teaspoon Regular Salt

500 ml + 100 ml Water

Aam Panna Drink -

1/4 Cup Aam Panna Concentrate

3/4 Cup water

Mint leaves to garnish

Ice cubes

METHOD : 

STEP 1 - Peel the skin, discard the seed, seperate the flesh and roughly chop the raw mango in small chunks.

STEP 2 - Transfer the raw mango in a wok, add  500 ml water and put it on the flame.

STEP 3 - Boil the mangoes with water till they becomes soft and can be mashed.

 STEP 4 - Once cooled, transfer the mango in a blender jar with cumin seeds powder, black pepper, black salt and regular salt.

STEP 5-  Make a fine puree of boiled mango along with boiled water. Keep this aside.

STEP 6 - Take sugar and 100 ml water in a vessel to make sugar syrup. Cook on low flame until sugar melts. Cook further to make a one string consistency sugar syrup.

STEP 7 - Strain the mango mixture using a strainer.

STEP 8  - Now add this mango mixture in sugar syrup and allow it to cook for 8-10 minutes. 

STEP 9 - When the mixture starts to thicken turn off the flame. The mixture turns gooey when done.

STEP  10 -  Your aam panna concentrate is ready. Transfer it to another bowl and allow the aam panna concentrate to cool down to room temperature. 

STEP 11 - Once cooled store it in clean and dry glass bottle and refrigerate. Use whenever you want. Aam Panna can be stored for about 2-3 months in refrigerator. ( see notes )

How to make Aam Panna Sherbet / Drink -

STEP 1 - To make a drink, in a serving glass, add 1/4 cup aam panna concentrate, 3/4 cup water and few ice cubes and mix it well.

STEP 2- Garnish with more ice cubes, mint leaves, serve chilled and enjoy.

You can also follow these step to cook Mangoes -

STEP 1 - Rinse the mangoes with water. Gently rub them with your hands to remove any debris or deposits. 

STEP 2 - Add them in pressure cooker with 1.5 cups of water. 

STEP 3 - Pressure cook till soft and mushy. Two whistles is enough to cook the raw mangoes thoroughly. 

STEP 4 - Let the pressure release and cool them. 

STEP 5 - Once the mangoes are comfortable to touch,  peel the outer skin from mangoes. Use a spoon to scoop out the pulp from the boiled mangoes. Scrape off the seed and remove all the remaining pulp.

Save the pulp. ( see notes ) 

STEP 6 - Then follow the same steps from " STEP 4" 

NOTES :   *The color of aam paana depends on the type of mango used. 

* After the mangoes are boiled, they will lose their vibrant, rich green color and may not look pleasing, and that’s absolutely fine. 

* Also if your mango is very sour you will have add seasoning and sweetener accordingly.

* The skin to quite rich in minerals and adds to the electrolyte content of the drink.

* What I normally do, I taste the boiled skin of the mango too, if it is not too bitter I pulp the skin as well. 

* To make the Aam Panna, select firm raw mangoes. The mangoes are supposed to be unripe and sour. 

*  All the spices Indian spices used in this recipe like black salt, roasted cumin powder, black pepper are very good for health.

* You can easily replace sugar with jaggery or jaggery powder in this recipe.

* If you replaced the sugar with powdered organic jaggery then the colour Aam Panna is bright orange. If you use sugar, you tend to get a golden color. 

* If you want to store it outside in a room then mix 1 teaspoon Sodium Benzoate/ Acetic Acid into it and stir really well. After this, it can be stored for up to 5 to 6 months. 

* For health benefits, aam panna is best consumed chilled or cold. Avoid drinking warm aam panna. 

* You can easily make the concentrate in bulk by increasing the recipe ingredients and refrigerate. The sugar added in the concentrate acts as a preservative. This aam panna concentrate recipe can be doubled or tripled.

SPICED BUTTERMILK / मठ्ठा / CHAAS

 Indian masala chaas is the ideal summer drink! Made with yogurt, water and some spices, it’s not only light and refreshing but also good for you! You can refrigerate it and have it cool to beat the heat during the hot summer days. Masala Chaas is the salted version of buttermilk which is simple but very effective drink for the summer season in India. It is famous in all the states of India with different names and some variations are there in preparation too. In Tamil it is known as Neer Mor, Sambharam in Malayalam, Chaas in Hindi and Taak in Marathi. It is cool, low fat and healthy refreshing summer drink. Worth trying this summer. A great thirst quencher on a hot day. Traditionally buttermilk is made with yogurt but not in mixer or blender but it is blended in a pot with an instrument called Ravi / Whipper / मथनी. Remove the butter on the top and the remaining liquid which is left is chaas / buttermilk. You can improve this buttermilk and add your own spices to make it more tasty.  For today's recipe here I used curd / yogurt. Yogurt is excellent for the digestive system and loaded with natural probiotics. It also helps to cool down the body during the hottest months of the year. Not at all! Spiced Buttermilk is simply delicious & damn easy to make. Just 5 mins, & a blender. So don’t miss How to make Masala Chaas recipe...stay cool and enjoy...!!

                                                             [  Serves - 2 ]

📌📌Watch the full video recipe here 📌📌

INGREDIENTS:

1 Cup Yogurt/ Curd

1 Cup Cold Water

Ice Cubes as needed (optional )

Few Mint leaves, chopped

1 tablespoon Coriander, chopped

1 small Green Chilli, chopped finely

¼ teaspoon Rock Salt / Kala Namak

1/4 teaspoon regular Salt

1/4 teaspoon Chaat Masala  Powder

½ teaspoon Cumin Powder

For garnishing:

Few Mint Leaves

 1 Slit Green Chilli

Pinch of Cumin Powder

METHOD:

STEP 1 – In a mixing bowl, add yogurt, and whisk it using a hand whisk.

STEP 2 - Add chopped coriander, mint leaves, green chilli, cumin powder, chaat masala powder, salt,  rock salt and water. 

Whisk it again for 30 seconds.

STEP 3 –  Add few ice cubes and give it a nice mix.

STEP 4 – Adjust the seasonings and pour into individual serving glass.

STEP 5 – Sprinkle some cumin on the top. Garnish with few mint leaves,  slit green chilli and coriander leaves and serve chilled.

NOTES : *Masala chaas is one summer drink which you can made even in advance. Make it ahead and keep it refrigerated till ready to serve. It tastes best when chilled.

* If you do not use chilled water & yogurt then you have to use a lot more ice to chill the drink & this will make the drink watery.

* If you like, you can add 1/2 inch grated ginger too.