35. SALTED LASSI – CHHACHH -COLD DRINK

INGREDIENTS

1. Curd  - 1 cup

2. Water - 3 cups

3. Salt - 1/2 tsp (Black Rock salt preferred)

4. Sonth/Adrak (Ginger) powder - ¼  tsp (optional)

5. Jeera (Cumin seeds) roasted and coarsely ground -¼ tsp

6. Fresh Podina (Mint)/ Dhania (Coriander) leaves chopped or Podina (Mint) powder- ¼ tsp   

METHOD

1. Beat curd well, preferably in mixie alongwith water, salt and ginger powder.

2. Add roasted crushed jeera (cumin seed) powder. Also add Podina (Mint) powder or chopped podina (mint) /dhania (coriander) leaves.

3. Stir well.

  

USEFUL TIPS

1. Fill it in a bottle and keep it in the fridge. Take a glassful to kill hunger pangs, especially in summers.

2. Taken with meals, one can cut down quantity of meals to almost half.

3. The more it is diluted, less calories it will contain.

4. Can be safely carried to work place without fear of it going spoilt on a hot day.

5. Ginger powder helps reduce its “cold” quotient.

6. For a different flavour, a quick seasoning with chopped curry pattas, mustard seeds and pinch of heeng (Asafoetida) fried in a teaspoon of oil can replace bhuna jeera and podina/dhania combination.

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