Chhaas

Makes 8 cups

This is traditionally served with khichadi in Gujarat, but goes well with any spicy Indian meal. It is very refreshing, especially in the Indian summer. Chhaas is a good appetizer and digestive aid. It is served best within a couple of hours of being made.

I prefer the traditional chhaas with the rough texture that comes from blending by hand, using a spoon.

Ingredients

• 4 cups plain yogurt
• 4 cups chilled water
• 2 tspn sugar
• 1 tspn salt
• 1/2 tspn jeera (cumin seeds), roasted
  
• 1/2 tspn adrak (ginger), grated 
• 1/2 tspn mirch (green peppers), finely chopped 
• a pinch of heeng (asfoetida)

For the garnishing

• 1 tspn cilantro, finely chopped - optional
  
• 1/2 tspn sanchar (black salt) - optional

Preparation (5 minutes)

1. Grate the ginger.
2. Chop the peppers, and cilantro.  
3. Roast the cumin seeds. 

Instructions (2 minutes)

1. Blend the ingredients for 1 minute.
2. Chhaas is best made a couple of hours before serving. If refrigerated for more than 4 hours, it needs to be blended again before adding the tempering.

Garnishing (optional)

1. Sprinkle black salt and cilantro on the chhaas.

Serving

1. Goes well with spicy foods. 
2. If the chhaas is made to be served within a couple of hours, it can be poured into cups and garnished and refrigerated, ready to be served.