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    Home » Bachelor Cooking » Masala chaas recipe | North Indian chaas recipe

    Masala chaas recipe | North Indian chaas recipe

    November 11, 2013 by Raks Anand 14 Comments /

    masala-chaas-recipe
    Masala chaas is Vj’s favourite one to order at Kailash parbhat, when ever we go there. I too have tasted it and loved it. Wanted to try and post for long time. Even though I have made it few times and also you would have seen it in few of my North Indian Lunch menus, I promised to post it soon in future, but kept postponing as its very simple recipe😋. But I know this may help many beginners in cooking, who don’t have any idea what masala chaas means. Even Bachelors can try it, if they have mixie with them. It is very good for digestion and most importantly, its super tasty too. I like the spicy twist in this chaas, I have tasted in Kailash parbhat. They use fresh red ripe chillies, which is really hot and spicy in this chaas. They have named this as ‘Special’ masala chaas, and I have tasted their another plain masala chaas also, the difference being this extra hot red ripe chillies and the special masala chaas is more thick and rich with a buttery flavour too.
    One more special ingredient my friend Sangeeta always insists me to add to chaas is Black salt also known as Kala namak in Hindi. It really adds a nice touch to this chaas. Bhuna jeera(roasted cumin seeds) adds flavor as well as helps in digestion along with the beaten curd in this chaas recipe. My personal favorite ingredient is a pinch of chaat masala😍, though I am not sure if its added in the authentic recipe. But I just love it in this chaas. So try this one when ever you want a filling drink after a meal, especially goes well with any North Indian lunch menu. Also check out south Indian Neer mor recipe!

    masala-chaas-recipe-1

    Masala Chaas recipe

    Recipe Cuisine: Indian  |  Recipe Category: Drinks
    Prep Time: 5 mins    |  Cook time: 2 mins    |  Serves: 1

    Ingredients

    Thick curd – 1 cup


    Fresh red ripe chilli (or green chilli) – 1, de-seeded


    Roasted jeera powder – ½ tsp


    Black salt – 3 generous pinches


    Coriander leaves – Few


    Salt – As needed


    Chaat masala – 2 pinches


    Method

    1. I usually prefer roasting some jeera (cumin seeds) and storing it in airtight container and use it when ever needed for chaas, raitas, stir fries. But you can just dry roast 1 tsp of jeera and use it here in this recipe. You can either powder it in hand mortar and pestle or just grind it in the mixer along with chillies. I powdered in mixer as I did little more than needed to store and use.1-masala-chaas
    2. Deseed the chillies and chop roughly. Blend curd, chillies, jeera powder, coriander leaves, salt well, until its frothy. You can add black salt while blending or for garnishing too. I used for garnishing. (I changed the mixer as the one I used gone faulty in between, so u may find two blenders)2-masala-chaas

    Notes

      • You can make a lot of variations in this chaas recipe, you can add curry leaves, asafoetida, ginger etc and make your own favourite version.
      • You can add little water and make it bit thin version too.

    Garnish with chaat masala (optional) and black salt, the most important ingredient and serve chilled.

    masala-chaas

    Previous Post: « Lunch menu 24 – with drumstick sambar, arbi fry, bhendi curry
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    Reader Interactions

    Comments

    1. Dr.B.M.SHARMA dr.sharma

      November 11, 2013 at 10:36 am

      Yes. Any one would love MASALA CHHACHH..any you have excellent photographs and methodology. Loved it. Regards.

      Reply
    2. Nivedhanams Sowmya

      November 11, 2013 at 11:38 am

      waiting for this one!! so soothing and delicious!!

      Reply
    3. Sandhya Khattri

      November 11, 2013 at 12:08 pm

      Perfect masala chaas with awesome clicks .

      Reply
    4. AparnaRajeshkumar

      November 11, 2013 at 12:47 pm

      i have tasted many in mumbai ,,, it was awesome .. esp the jeera powder …. makes it too good

      Reply
    5. Shama Nagarajan

      November 11, 2013 at 4:04 pm

      rich and delicious dear

      Reply
    6. Sathya Priya

      November 11, 2013 at 4:50 pm

      Hmm thinking of drinking it now ..Especially very good during summers afternoons..Yummy

      Reply
    7. Sowmya Dinavahi

      November 12, 2013 at 12:51 am

      Looks yummy raks.. I love masala chaas.. addition of roasted cumin powder sounds really good.. 🙂

      Reply
    8. Sangeetha M

      November 12, 2013 at 1:04 am

      love masala chaas, the addition of black salt n jeera does some magic na..too good pics and props…

      Reply
    9. Mathi Ravi

      November 12, 2013 at 5:35 am

      Raji…….
      This looks yummy…. I make neer mor often.. But tomorrow's lunch menu is definitely going to have this,,

      Thanks for sharing…

      Reply
    10. Shobana Vijay

      November 12, 2013 at 10:01 am

      wow in north indian style..perfect raks
      Shobas Delight

      Reply
    11. Gayathri Ramanan

      November 12, 2013 at 6:06 pm

      Love this drink…yummy clicks…

      Reply
    12. Vanamala Hebbar

      November 12, 2013 at 7:45 pm

      Lovely drink…

      Reply
    13. Sunku Shunmuga Sundaram

      November 13, 2013 at 9:20 am

      Though it is a NI drink this should be a must for SI as well to quench the hot summers. I like it, however my SIL makes it differently and that to is lovely drink. I store it in the fridge and drink as n when I feel thirsty.
      cheers

      Reply
    14. Bhaskar

      April 05, 2014 at 3:49 pm

      Awesome drink for Summer. Procedure is simple to make and taste is so good.

      Bhaskar

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & vidoes.

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