Radhikka Madan’s Unique Chaas Ice Cubes Are A Must-Try This Summer

Actress Radhikka Madan is a true-blue foodie. Recently, the actress shared a hack she learned from her mother. It all began when Farah Khan, alongside her cook Dilip, visited Radhikka’s house. During their visit, Radhikka showcased her cooking skills, winning the hearts of many food enthusiasts. In one segment of the videoshe told the filmmaker, “I am going to show you some amazing ice cubes. (I’m going to show you an amazing process of making ice cubes),” leaving Farah every bit excited.

Next, Radhikka can be seen listing the simple ingredients, which include coriander (coriander leaves), mint (mint leaves), Adrak (ginger), green chilli (green chillies), roasted jeera (roasted cumin seeds), salt (salt) and chaat masala.

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The actress then reveals that this unique hack can elevate the taste of lemon water, buttermilk, or other beverages best suited for combating the scorching summer heat. She shares,We don’t even want lemon water, we want chaas. (We’ll take it with anything—whether it’s lemon water or buttermilk).”

Radhikka Madan then pours two cubes into a wine glass containing Chaas (buttermilk), adding, “Let it set and it will turn slightly greenish in colour. (Let it set. It will turn slightly greenish.)”

Farah Khan, known for her hilarious sense of humor, couldn’t stop herself from teasing Radhikka about serving her chaas in a wine glass. In response, the latter revealed that, as a Delhiite, showing off a bit is part of their culture. The actress then asks the choreographer about the beverage’s taste. In response, Farah says, “It’s like having chaas with golgappa ka paani.”

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Ultimately, the filmmaker-choreographer declares, “This is the best hack ever,” adding, “Radhikka, this is the best hack of my show ever. Radhikka ki mummy, thank you.” The actress also thanks her mother, hinting that the recipe hailed from her collection.

At the end of the interaction, Radhikka, Madan, alongside her guests Farah and Dilip, was seen enjoying puri aloo.

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