Beetroot Massala Chaas: Chakunder Ki Chaas: Indian Spiced Buttermilk

So here is the thing. I love beetroot, more because of the colour as I believe that beetroot has no particular taste and is quite bland. It is a vegetable that is less expensive and is loaded with good nutrients and that’s why I like to use it in my recipes a lot. Try this Beetroot Raita with Smoked Green Chilli or Beetroot Lassi.

Today's post is another beetroot recipe- Beetroot Chaas. It is the blend of spices with thick yogurt and grated beetroot and thus the health benefits are immense. Made with water and curd, this drink is perfect to soothe the stomach. As you drink it the cool buttermilk it tends to wash down the spices and calms an irritated stomach lining. Packed with electrolytes and lots of water, chaas is the best thing you can give your body to fight dehydration.  I have made Plain Chaas before and it is the basic recipe. This beetroot chaas was made by me 3 months back and the recipe has been lying in the drafts ever since then. Well, yes I have been really busy these days with full time hectic job and settling in the new flat- but I don’t want to complain about it at all. So let’s talk about this amazing healthy drink.

Beetroot Massala Chaas, a simple that is nutritious and has this beautiful pink colour. You can have this on a hot sunny day, after or before workout; as evening snack or just pair it with heavy lunch.  Basically this is such an easy peasy drink that I don’t know what to write here. Well, I added some dried mint leaves, homemade chaat massala and some salt but you can modify this drink as per your taste.  So here is how to make Beetroot Chaas, my way.

Ingredients:

1 cup yogurt/dahi

2 cups cold water

4 tablespoons grated beetroot

1 teaspoon ginger juice/adrak

1 green chilli deseeded

1/2 teaspoon roasted cumin powder/bhuna jeera

Black salt to taste

1/2 teaspoon Homemade chaat massala

1 teaspoon dried mint leaves/sukha pudhina

Method:

Mix everything together in the blender Mix well till it is frothy.

Sieve the drink and serve.

Notes:

If you don’t have dried mint leaves, use fresh. Just used 4-5 crushed mint leaves.

Green chilli is optional but it brings great taste.

You can use low fat or full fat yogurt.

Cheese Cookies :Eggless Indian Style Salted Cheese Biscuits

Nibbles- all time favorite thing. Easy quick and a perfect partner while watching tv, reading a book, spending some me-time or just like that. And better if it has cheese, I mean who can say no to cheese-y munchies? Cheese Cookies how does that sound? Recently when I was sent Primula Cheese to try and make some vegetarian dish out of it, I just could not wait. Within a minute I knew I wanted to bake cheese crackers. Flaky and crunchy bits of cheese- ah you getting the picture now.

Little about the Primula Cheese.

And here is how they make it:

It was sent to me in the cute cool blue colored bag, which by the way I loved. Light Cheese, Cheese with Chives and Original Cheese was in the bag. Let me tell you, I am totally enjoying these cheeses. I have had a thick layer on the toasted bread, dipped it in nachos, mixed it pastas, rolled in tortillas and I am totally hooked. I love all three so much that honestly I can’t choose a favorite one. Cheese in tubes- innovative isn’t it? Swirl it, spread it, melt it- do whatever and however you want but do try Primula Cheeses, I bet you will enjoy it to the core.

  

These cheese crackers are addictive and perfect for party or that happy hour time nibble. I used Primula Light Cheese and flavour it gives is earthy, oozing and perfect. I made these crackers a bit thick, more like biscuits or cookies and then paired with little drops of Chives Cheese and oh my god, it was like pair made in heaven.

Ingredients:

1/2 cup All purpose flour/maida

2 tablespoons butter

1/2 teaspoon red chilli powder

1 pinch black pepper powder

Salt to taste

3 tablespoons primula light cheese

Pinch baking soda

Pinch baking powder

Method:

Sieve all purpose flour, salt, red chilli powder, black pepper, baking powder and baking soda in a bowl.

Mix butter in the above bowl. Mix butter till you have bread crumbs like texture.

Mix cheese in it and form the dough. It should be medium soft dough.

Form the dough in the shape of log and cover with cling film and freeze for 1/2 hour.

Preheat the oven at 180C for 10 minutes. Line a baking sheet with parchment paper.

Take the log out of freezer and cut in 1 inch thickness and arrange in baking sheet.

Bake for 8 minutes, flip the cookies and bake again for 8 minutes.

Cool on a wire rack.

Swirl Chives Cheese on cookies and serve.

Notes:

You can use any cheese spread instead primula cheese.

Add little salt because cheese already contains salt.

You can add herbs like oregano, basil or rosemary.

Serving suggestions:

Serve with toppings such as tomatoes, olives or any veggies.

You can top these cookies with cheese, tomato or any chutney.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Primula Cheese and OPR  for sending cheese  for review.