In a pan roast the coriander seeds, cumin seeds, cloves, peppercorns, and cinnamon stick until you get a nice aroma and cool down it.

Now in a mixture jar, add dry masala, dry mint, mango powder, dry ginger powder, salt, and black salt. Grind everything to a very fine powder and sieve it.

store it in an airtight container.

In a bowl, add curd, chaas masala, coriander leaves, and water. mix well

Now ghee in pan, add cumin seeds, chopped green chili, and curry leaves. sauté for a minute. Add tempering into chaas.

Kathiyawadi tadka Masala chaas is ready. Serve with coriander leaves.

In a blender take 2 cups curd, mint leaves, ginger, and chaas masala. grind it.

Take out into mixing bowl, add water to it. and blend to thick frothy later on top.

Now place a small cup in the center and keep 1 piece of red-hot charcoal.

Add in ¼ tsp cumin, pinch of thing, and pour ¼ tsp ghee.

Cover with lid and allow to rest for 1-2 minutes, or till aroma is infused into chaas.

Serve masala lassi with few ice cubes garnished with few mint leaves.

In a blender, add mint leaves, coriander leaves, green chili, chaas masala, ice cubes, and ½ cup curd. Grind it into a smooth paste.

Take out paste into mixing bowl; add remaining 1.5 cup curd and 3 cup water. mix well.

Mint-coriander chaas is ready. Serve chaas with masala and some fried boondi.