Chas /चास /छांछ (Indian cooling, Healthy drink made of curd)

Chas with Mint, Cumin powder and Lemon Wedge

Chas with Mint and Roasted Cumin powder

Lassi is the drink made from Curd and sugar. Sweet lassi is generally taken as cooling drink during summer season in northern part of India and is very thick. In whole of Southern India the meal is followed with either curd rice or butter milk (chas). Butter milk is another form of chas except that it is almost fat less as it is the sour milk left after removal of butter from whole cream milk. Chas is either taken without adding salt / sugar or is salted and seasoned. Whichever version of chas is taken it is extremely cooling, healthy and aids digestion. Makke ki roti and Sarson ka sag (vegetable made of mustard leaves) and lassi (Chas) is a combination which has become synonymous with Punjab (India). Makke ki roti (Indian flat bread made from unrefined corn flour/ corn meal ) in which spinach / onion / fenugreek / Dhania (coriander leaves) is added to the dough can be had with a dollop of butter and glass full of chas.
http://jyotsna-pant.blogspot.com/2013/03/makke-ki-methi-wali-roti-indian-flat.htm

Chas is also very good to fight sunstroke and indigestion. My suggestion is if you are looking for a healthy, low calorie, refreshing drink then try chas for a change rather than diet coke etc.

Preparation Time: 5 min.

Making Time: 5 min

Servings: 500 ml. Chas

Ingredients required for making Chas:

• 500gm. Curd of 2-3 % fat milk

• 150 ml. water

• 5-6 sprigs of coriander leaves/ 10 to 15 leaves of fresh mint (Pudina) 

• 1 Green Chili(optional) 

• 1/4Teaspoon Black Salt

• 1/2Tea spoon salt

• 1/2Lemon

Directions for Making Chas:

• Wash and drain excess water from coriander (Dhania)/mint leaves (pudina) 

• Wash green chili

• Cut green chili and coriander sprigs finely.

• In a mixer-blender take

• Chopped green chili

• Chopped coriander

• Curd

• Blend to make a homogenous mix of curd, coriander and green chili.

Curd with coriander-green chili

Curd blended with coriander leaves and green chilli

• Take out the curd mixture in a jug.

• Add 250ml.water in small proportions, with continuous stirring.

• There should be no globules of curd in the mixture.

• Squeeze half lemon and add the juice to the curd, chili, and coriander and water mixture.

• Give a nice stir to mix the lemon juice.

• Add black salt and table salt.

• Stir to mix salt nicely.

• Pour in a glass.

• Sprinkle a dash of cumin powder.

Chas with Dash of Cumin powder and a Mint sprig

• Chas is ready to be consumed.

• Enjoy this Indian cool-cool healthy chemical free low calorie fat free drink whenever you want with meals, without meals or after meals.

Chas with cumin powder, mint and lemon wedge

Tips:

• Make your own curd at home rather than purchase from market. This will not only save money but will ensure the quality of curd also.

• Curd can be blended to smooth paste with the help of egg beater also.

• Coriander and green chili can be made to paste and kept in freezer and used in required amount as and when chas is being made.
• Always check hotness of green chili before adding. 

Suggested Variations:

• Curd can be made at home by

•  removing the cream from boiled cooled milk and reheating the milk with out cream to 35-40centigrade.

• Adding 2 teaspoon of curd/yoghurt in the milk mixing thoroughly.

• Cover and keep aside for 8-10hrs. Curd will be set.

• Mint leaves (Pudina) can be taken instead of coriander leaves. Pudina (Mint) not only changes the flavor but it also has anti-flatulence properties.

• Powder of roasted cumin seeds can be sprinkled before serving the chas.

• 1 Teaspoon sugar can be added to chas to give it sweet and sour taste.

• Seasoning can be added to chas.

• For seasoning

• Heat 1/2ml. cooking oil in a small pan

• Add

•  1/2Teaspoon mustard seeds

• 1/2Tea spoon cumin seeds

• 4-5 curry leaves (Kadi patta)

• When the seeds have spluttered and curry leaves have become crisp, pour the seasoning on the chas.

• Mix and serve in a glass with a wedge of lemon.