You must have seen some recipes which are tagged/prefixed Smoked. Many of you might have tried as well because you know what difference a hint of smoke makes in some of the preparations.
I think we like the smoked items because it draws us to our roots. For many millennia our ancestors and had been using wood or coal to cook. The smoke used to be part of the food they had been eating. Deep down our taste buds still remember and crave for that smokey flavor. No wonder people across the world love charcoal or wood grilled food. In India wood or charcoal tandoor is part of almost every north Indian restaurant.
So one day I tried to add this smokey flavor to the spicy buttermilk (chaas) I had prepared and I must tell you the result was heavenly.
In this post I am going to share a simple trick you can use to smoke any dish you like in your own kitchen.
Here our base is Spicy Buttermilk (Masala Chaas) I have already prepared. Click on the pic below for its recipe.
To create smoke you need Charcoal (wood or coconut shell) which you can order over Amazon.
I think we like the smoked items because it draws us to our roots. For many millennia our ancestors and had been using wood or coal to cook. The smoke used to be part of the food they had been eating. Deep down our taste buds still remember and crave for that smokey flavor. No wonder people across the world love charcoal or wood grilled food. In India wood or charcoal tandoor is part of almost every north Indian restaurant.
So one day I tried to add this smokey flavor to the spicy buttermilk (chaas) I had prepared and I must tell you the result was heavenly.
In this post I am going to share a simple trick you can use to smoke any dish you like in your own kitchen.
Here our base is Spicy Buttermilk (Masala Chaas) I have already prepared. Click on the pic below for its recipe.
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| Spicy Butter Milk / मसाला छाछ |
If you are not able get your hand on a charcoal piece you can use cowdung cake (Gobar ke Uple), which is easily available in any Puja store in India, as a quick alternative.
Now follow these steps:
- Put your masala chaas in large enough pot such that chaas stays at least 3-4 inches below the brim.
- Take a steel bowl light enough to able to float on the surface of buttermilk.
- Now take a coal piece ( or cow dung cake piece) and burn it over your gas stove until it starts glowing.
- Put the charcoal piece in steel bowl and float it on buttermilk.
- Pour 1/4 teaspoon of desi ghee (butter) directly over the charcoal.
- Immediately after that pour half teaspoon of whole cumin (jeera) seeds again directly over the charcoal.
- Take a large piece of aluminium foil and seal the pot of buttermilk with the burning coal inside it.
- Leave it sealed for 5 minutes.
- Your smoked buttermilk is ready to enjoy.
Watch this video for a live demo:
Thanks for sharing the trick. I always wondered how can I get that smokey taste in my own kitchen.
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