Here are 3 flavours of chaas recipe – classic masala, mint, and beetroot chaas for the summer season.
Estimated reading time: 4 minutes
- What is Chaas?
- Homemade Chaas Masala Powder
- Chaas Recipe Variation
- Storage Suggestion
- FAQ Related To Chaas Recipe
- Chaas Recipe – 3 Flavours
What is Chaas?
Chaas is a curd-based traditional Indian drink. It is as simple as combining salt, spices, and curd. Whisking until well combined. A masala chaas is also known as buttermilk, masala chaach, neer mor, or namkeen lassi . All these names describe the same refreshing, soothing, and energising summer drink.
Health Benefits of Chaas:
- One glass of spiced buttermilk every day can keep all your digestive problems away!
- The good bacteria of curd help improve the body’s general immunity and reduce stomach ailments like irritable bowel, stomach infections, and irregular bowel movements.
- The additives of Ayurvedic ingredients like ginger and cumin powder relieve the stomach of any irritation.
Did you also know that buttermilk is full of electrolytes and is one of the best drinks to fight against heat and body water loss, especially during summer?
Homemade Chaas Masala Powder
The homemade chaas masala gives so much depth of flavour to the buttermilk.
- You need only 3 ingredients – coriander seeds, cumin seeds, and whole peppercorns to make this spice powder at home.
- This chaas masala powder is easy to make at home, vegan, gluten-free, and storage-friendly.
- You can store it for 6 months in the refrigerator. The aroma and taste of the masala don’t change at all.
Chaas Recipe Variation
- Masala Chaas: A teaspoon of homemade buttermilk spice mix transforms plain chaas into masala chaas. It is a classic flavour that is forever a favourite of mine.
- Pudina (Mint) Chaas – Adding fresh mint leaves and green chilli to the masala chaas makes the drink an absolute summer favourite. Mint leaves not only make the chaas refreshing but also act as a great cooling agent for the summer heat.
- Beetroot Chaas – Chukundar, or beetroot chaas is a healthy and delicious drink. Beetroot gives a beautiful pink colour to the chaas, and the addition of ginger; curry leaves add notes of spiciness.
Storage Suggestion
Transfer the masala chaas to a glass jar or mason jar, seal the lid, and store in the fridge for 2 – 3 days or until ready to serve.
Keeping buttermilk at room temperature for more than 1 – 2 hours is not recommended , especially in hot and humid climatic conditions.
Do not store buttermilk in plastic bottles or containers while travelling. The sourness of the curd might react with the plastic and the outside heat.
Both lassi and chaas are made with curd. Chaas has a thin watery consistency, whereas lassi has a thick, creamy, luscious texture like a milkshake. Lassi can be both sweet and salty, but chaas (buttermilk) are always savoury only.
The best way to pack buttermilk will be in a glass bottle/mason jar with a tight-fitting lid or a stainless steel container. The glass/steel containers keep the buttermilk cool. They are a regular part of my husband’s lunchbox .
More Summer Drink Recipes
- Aam Panna
- Kiwi Panna
- Mango Lassi
- Paan Thandai
- Sattu Sherbet
- Sugarcane Juice
- Virgin Mango Mojito
Ingredients
Ingredients For Chaas Spice Mix:
- ▢ 2 tablespoon coriander seeds
- ▢ 2 tablespoon cumin seeds
- ▢ 1 teaspoon whole peppercorns
Ingredients For Masala Chaas:
- ▢ 1 Cup curd or yogurt
- ▢ 2 Cup water, room temperature
- ▢ 1 teaspoon Chaas Masala
- ▢ rock salt or black salt to taste
- ▢ 5 – 6 ice cubes
Ingredients For Pudina Chaas:
- ▢ ¼ Cup fresh mint leaves
- ▢ 1 green chili or to taste
Ingredients For Beetroot Chaas:
- ▢ 1 beetroot, diced
- ▢ 1 teaspoon chopped ginger
- ▢ 5 – 6 curry leaves
Instructions
Prepare Chaas Masala Powder
- Dry roast the spices in a cast iron pan or a heavy bottom pan for 1 – 2 minutes or until fragrant and aroma of spices is released. Turn off the heat. Grind them to a powder. Transfer to a jar and store.
Masala Chaas:
- Combine all the ingredients and blend. You can use a hand mixer or manual whisk for combining the ingredients. Taste and adjust the seasoning accordingly.
- Serve masala chaas chilled or at room temperature. Stir well before serving.
Pudina (Mint) Chaas:
- Combine mint leaves, chilli along, 5 – 6 ice cubes with masala chaas. Blend until all the ingredients are combined well. Taste and adjust the seasoning as per personal preference.
- Serve pudina chaas immediately.
Beetroot Chaas:
- Remove the skin of the beetroot and cut it into quarters. In a microwave-safe steamer, steam the beetroot for 3 – 4 minutes. Alternatively, you can grill it or steam it on a stovetop as well. I usually prefer grillin on a pan rather than steaming.
- Allow the beetroot to cool down completely. Once cooled, roughly chop it.
- Combine beetroot, ginger, curry leaves along with masala chaas and blend. If chaas seems too thick add 3 – 4 ice cubes and blend again.
- Serve beetroot chaas chilled or at room temperature.
Recipe Notes:
- Make sure curd is not sour in taste for making the buttermilk.
- If required add a teaspoon of Chaat Masala in the buttermilk.
- Do not leave the buttermilk at room temperature or in the open for more than 1 – 2 hours especially in the hot/humid climate.
Nutrition
We follow a strict NO SPAM Policy
Chaas Recipe - 3 Flavours
Equipment
- Blender
Ingredients
Ingredients For Chaas Spice Mix:
- 2 tablespoon coriander seeds
- 2 tablespoon cumin seeds
- 1 teaspoon whole peppercorns
Ingredients For Masala Chaas:
- 1 Cup curd or yogurt
- 2 Cup water, room temperature
- 1 teaspoon Chaas Masala
- rock salt or black salt to taste
- 5 - 6 ice cubes
Ingredients For Pudina Chaas:
- ¼ Cup fresh mint leaves
- 1 green chili or to taste
Ingredients For Beetroot Chaas:
- 1 beetroot, diced
- 1 teaspoon chopped ginger
- 5 - 6 curry leaves
Instructions
Prepare Chaas Masala Powder
- Dry roast the spices in a cast iron pan or a heavy bottom pan for 1 - 2 minutes or until fragrant and aroma of spices is released. Turn off the heat. Grind them to a powder. Transfer to a jar and store.
Masala Chaas:
- Combine all the ingredients and blend. You can use a hand mixer or manual whisk for combining the ingredients. Taste and adjust the seasoning accordingly.
- Serve masala chaas chilled or at room temperature. Stir well before serving.
Pudina (Mint) Chaas:
- Combine mint leaves, chilli along, 5 - 6 ice cubes with masala chaas. Blend until all the ingredients are combined well. Taste and adjust the seasoning as per personal preference.
- Serve pudina chaas immediately.
Beetroot Chaas:
- Remove the skin of the beetroot and cut it into quarters. In a microwave-safe steamer, steam the beetroot for 3 - 4 minutes. Alternatively, you can grill it or steam it on a stovetop as well. I usually prefer grillin on a pan rather than steaming.
- Allow the beetroot to cool down completely. Once cooled, roughly chop it.
- Combine beetroot, ginger, curry leaves along with masala chaas and blend. If chaas seems too thick add 3 - 4 ice cubes and blend again.
- Serve beetroot chaas chilled or at room temperature.
Video
Notes
- Make sure curd is not sour in taste for making the buttermilk.
- If required add a teaspoon of Chaat Masala in the buttermilk.
- Do not leave the buttermilk at room temperature or in the open for more than 1 - 2 hours especially in the hot/humid climate.
Nutrition
Veg pulao is a perfect one-pot family meal that gets ready in under 30 minutes in a pressure cooker . Be sure to watch the video!
Estimated reading time: 4 minutes
- What is Veg Pulao?
- Ingredient You’ll Need
- Watch Veg Pulao Video
- Serving Suggestion
- My Tried and True Tips
- FAQs Related To Veg Pulao
- Pressure Cooker Veg Pulao Recipe
What is Veg Pulao?
The word ‘pulao’ has its roots in Pilaf – a flavoursome one-pot rice dish popular from Spain to the Middle East to across the Mediterranean Sea.
In the Indian subcontinent, pulao is one of the most popular rice dishes. Various pulao recipes (veg and non-veg) are followed across the country, like chicken pulao , mushroom pulao , chana pulao , yakhni pulao, and many more.
The veg pulao is the short name for vegetable pulao. A truly Indian-style vegetarian pilaf of basmati rice, colourful vegetables, onion, tomato, and spices.
Difference between Biryani and Pulao
Biryani is prepared by following a sophisticated draining and layering method, whereas pulao is an easy-to-make-one-pot dish for everyday meals cooked by an absorption method. Cooking pulao is a much simpler process than biryani. However, both are made with rice, spices, and various meat/vegetables.
Why is VEG PULAO so popular
- easy to customize
- one pot family meal
- wholesome and fulfilling
- vegetarian and gluten-free
- perfect for lunchboxes , picnics, potlucks , or for travelling
Ingredient You’ll Need
- Long Grain White Rice like basmati with less starch.
- Vegetables : You can add a variety of vegetables to a pulao. I like green peas, carrots, beans, potatoes, and cauliflower in my pulao. If you use frozen green peas or mixed vegetables, thaw them before adding them to the pulao.
- Whole Spices : Bay Leaf, Black Cardamom, Green Cardamom, Star Anise, Cloves, Cinnamon, Cumin Seeds
- Special Add-Ons: Fresh Mint Leaves, Green Chilli, and Garam Masala
- Cooking Fat: Ghee (clarified butter) gives a lot of flavour to the pulao. You can use coconut oil or any other light vegetable oil for a vegan veg pulao.
- Other Ingredients: Salt, Red Chilli Powder, Ginger Garlic Paste
Watch Veg Pulao Video
Serving Suggestion
The veg pulao tastes best with a chilled, refreshing green boondi raita , kachumber salad , papadum, sliced onion, and a dollop of ghee on top. If you are not too keen on serving raita with pulao, it also tastes good with plain curd or masala curd.
You can store the leftover pulao in an airtight container in the refrigerator for 4 – 5 days. It reheats well in a microwave.
My Tried and True Tips
- Rice To Water Ratio: 1 ¼ cup of water to 1 cup of basmati rice. This ratio of rice to water always gives me fluffy, non-sticky veg pulao in a pressure cooker.
- Soak & Roast: Soaking rice for 20 – 30 minutes helps each grain fluff up while cooking. Roasting the soaked rice while cooking the veg pulao gives a lot of flavour to the dish.
- DO NOT COOK for too long. In an instant pot , the vegetable pulao takes only 5 minutes. On a stovetop pressure cooker, two whistles over medium heat are enough. The more you cook rice in a pressure cooker more sticky it will become.
Yes, you can make vegetable pulao with any white/red/brown rice for making pulao. But for an authentic taste and texture, I highly recommend using long-grain basmati rice.
If you add more water than required to the pulao, it turns sticky and not fluffy. Also, pressure cooking for too long often results in mushy rice.
Yes, you can. I like the crunch of cashews in my pulao.
More Indian Pulao Recipes
- Matar Pulao
- Chana Pulao
- Zarda Pulao
- Pudina Pulao
- Chicken Pulao
- Mushroom Pulao
- Paneer Tikka Pulao
Ingredients
- ▢ 1 Cup basmati rice or long grain rice
- ▢ ¼ Cup ghee
- ▢ 1 bay leaf (tej patta)
- ▢ 1 black cardamom (badi elaichi)
- ▢ 1 cinnamon stick (dal chini)
- ▢ 1 star anise (phool chakri)
- ▢ 4 green cardamom (elaichi)
- ▢ 4 cloves (laung)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ Cup cashews (kaju)
- ▢ 1 Cup thinly sliced onion
- ▢ 1 teaspoon ginger garlic paste ( see recipe )
- ▢ ⅓ Cup tomato, chopped
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 teaspoon red chili powder
- ▢ ¼ Cup potato, diced
- ▢ ¼ Cup green peas (fresh or frozen) ( see recipe )
- ▢ ¼ Cup carrot, diced
- ▢ ¼ Cup green beans, diced
- ▢ 1 ¼ Cup water
- ▢ ¼ Cup fresh mint leaves
- ▢ 2 green chili, sliced
- ▢ 1 teaspoon Garam Masala ( see recipe )
Instructions
- Rinse basmati rice in water. Soak in 2 cups of water for 30 minutes.
- Collect the soaked rice water in a bowl. Transfer the soaked rice to a colander.
- Set the SAUTE mode of the instant pot for 20 minutes. Add ghee to the inner pot.
- Once the timer is set and the ghee is hot, add whole spices including cumin seeds. Saute for 10 – 20 seconds to release their aroma.
- Add cashews, and saute them as well for 20 seconds.
- Add sliced onion. Fry the onion till they become caramelized and golden. This takes 5 minutes. Keep stirring at regular intervals otherwise, they will burn.
- Add ginger garlic paste, tomato, salt, and red chili powder. Saute them for 3 – 4 minutes or till tomatoes break down. If the masala is sticking to the inner pot add 1 – 2 tablespoons of water while sauteeing.
- Now add soaked rice, vegetables, and saute them till the timer ends. This step helps in building a layer of flavor.
- Add water, mint leaves, green chili, garam masala, and mix one last time. Seal the lid of the instant pot. Set the steam valve to the SEALING position. PRESSURE COOK for 5 minutes. Let the steam release naturally after the cooking time is over.
- Serve vegetable pulao hot with ghee, salad, and papadum.
Recipe Notes:
- Use long-grain, less starchy, white rice like basmati for making pulao.
- For a vegan pulao, use coconut oil or groundnut oil instead of ghee.
- Instead of garam masala, you can add Biryani Masala as well. It gives a deliciously rich flavor to the pulao.
- 1 ¼ cup of water to 1 cup of basmati rice. This ratio of rice to water always gives me fluffy, non-sticky veg pulao in a pressure cooker.
- In a traditional stovetop pressure cooker , this veg pulao requires 2 whistles over medium heat.
Nutrition
We follow a strict NO SPAM Policy
