By Deepali Verma
While you say goodbye to the warm weather of summer, sip some masala chaas and get ready to celebrate the arrival of the rainy season in a refreshing way.
Put the yoghurt (dahi) in a clay pot or other suitable container.
Start with fresh mint, cilantro, ginger, and green chilli. Blend or mortar-and-pestle them to make a paste.
Pour yoghurt into a clay pot or other container. Yoghurt with freshly prepared paste.
Over the yoghurt and paste mixture, sprinkle crushed black pepper, black salt, and toasted cumin powder.
Use a whisk or hand churner to combine flavours. Stir until creamy.
Add cold water to dilute the mixture. Ice cubes keep things cool.
After one last toss, your masala chaas is ready to serve.