Chaas Ka Masala - Spice Mix To Make Butter Milk

A very flavourful and digestive spice blend to use in buttermilk
Chaas /Laban /Buttermilk is a very popular drink in India ,specially during summer its more healthier then juices and other aerated drinks. their are many versions to make this yogurt drink,every family have their own spice blend ,some just add salt and pepper powder in it. If you have this spice mix ready in your pantry then making buttermilk will be quick and easy .
The spices I used to make this spice mix are cooling in nature and good for digestion. Mint, cumin and coriander are cooling in nature and pepper, ginger powder, black salt aids in digestion.You can also add this masala in salads and fruits.
You can easily store this spice mix for 4 -5 months at room temperature.This is a multi purpose spice mix,you can use it as chat masala to make fruit chats and add in salads and can also use as sandwich masala to make Mumbai style tomato and cucumber sandwich

Prep time- 10 min
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - spice mix,home made
Shelf life - 5 months
INGREDIENTS-

• Cumin seeds /jeera -2 tbsp
• White pepper powder /safed mirch - 1 tbsp
• Pepper corn /sabut kali mirch -1/2 tsp
• Coriander seeds /sabut dhaniya -2.5 tbsp
• Black salt /kala namak -1 tbsp
• Table salt /namak - 1 tbsp
• Dried ginger powder /saunth- 1.5 tsp
• Dried mint powder /sookha pudina - 1.5 tbsp
• Mango powder /amchoor - 1tbsp

PROCEDURE-

1. In a heavy bottom pan add coriander seeds and cumin seeds.
2. Roast on low flame for about a minute or till it start giving nice aroma,but don't make it dark in color.
3. Let it cool down completely.
4. Add cumin, pepper corns and coriander in the mixer jar and grind.
5. Now add all the remaining ingredients in it and grind to make a fine powder.
6. Take out in a bowl and let it cool down completely .
7. Store in a air tight jar.

NOTE-

1. If you don't have white pepper powder then can add 1.5 tbsp of black pepper corns ,white pepper corns are added because they are mild in taste and din't change the color of buttermilk.
2. If dried ginger powder is not available then you can directly add finely grated ginger in the buttermilk or squeeze few drops of the juice of grated ginger in butter milk.
3. Adjust the quantity of table salt according to your taste.
4. Can also add some asafoetida( at step 1)in it if you like its flavor.