Churn the yogurt. Add about ¼ litre chilled water. Churn briefly.Wash green chilies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely.Pound curry leaves with required quantity of salt.Dry roast the cumin seeds and crush into a fine powder.Add the prepared ingredients to churned yogurt. Mix in asafoetida powder. Adjust salt and refrigerate for about ½ hour.Strain and serve in tall glass tumblers with some crushed ice.
In a pan mix the sugar, water and ginger.Stir on a medium flame till it forms into a syrup.Add the lemon juice, strain and keep aside.Cool and store in bottles.To serve add 2 tbsps. of syrup to a glass of chilled water and add crushed ice.
Churn the Curd/Yogurt till it becomes smooth and dropping consistency.Pour in half a cup of water and mix till blended.Add the sugar.Pour into a glass and serve chilled.We can enhance the flavour of lassi by adding kewra 'jal'.
Peel, remove the eyes of the fruit and cut into 8 slices.Remove the center of the pineapple slice and keep aside.Cut 1 1/2 slices of the pineapple into small cubes and refridgerate.Blend the remaining slices alongwith 1/4 cup water and the center pieces of the pineapple.Take a cloth and strain the pulp, setting aside the juice.Discard the pulp and chill the juice.Make a syrup of 1/2 cup of water and the sugar by heating it in a saucepan over a low flame.Remove from the flame, cool, strain and chill the syrup.Mix together the syrup, pineapple and lemon juice.Put crushed ice in glasses followed by the pineapple juice.Garnish with pineapple cubes and sprigs of mint.