Pineapple Lassi - A Summer Cooler

When we buy pineapple, the whole fruit lasts for 3-4 different recipes. It is my passion to come out with new ideas, cross the horizon and gallop towards new world of exotic recipes. That of course without getting carried away with the western way.

Lassi is our own Indian natural cooler from Punjab, that's made in different flavours and a North Indian meal is always complimented with a tall glass of cool sweet lassi. Some of the fantastic lassi preparation can be found in Punjab and Delhi, but I first tasted very good lassi in Bengaluru in the Eighties. Restaurants like Sukh Sagar, Chandra Sweets, Shakti and Suhas served wonderful lassi. In Mangaluru now a days you can find good lassi sold even in sealed plastic pouch by KMF and a local make 'Swad'. Balwant's Krishna Chats had lip smacking lassi in the Eighties and the Nineties. Some say Balwant adds phova or puffed rice  to make lassi thick but I have my own doubts. I found his lassi very good when he had that cart outside Central Market. Not tried at his present setup opposite to the Central Market.

Just a few days ago I bought a big pineapple that cost just Rs.65/- per piece at More outlet near our home. I made pineapple pudding already and thought of making some summer cooler with it. Meena had experimented with strawberry and mango lassi already. I thought in lines of making pineapple lassi, and whenever I try and make some juice with pineapple, honey and lemon come to my mind. I also felt that a hint of fresh ginger might add to flavour and taste. Then I announced "Pineapple Lassi with Ginger Lemon and Honey will appear soon in our fridge". Meena was not amused, as she's mastered the art of making lassi adding fruits!

Well, when I get new recipe ideas, I search in google first to find if someone like Chef Sanjeev Kapoor or Sanjay Thumma have already come out with that. I searched and found many results, but the one I found at 'Budget Bytes' web page is almost the same as what I had in mind! The author has added ice cubes and made it without adding lemon. I added lemon zest for that lemony bitterness. I also thought of adding Angostura Bitters but restricted myself, as it is not easily available in stores in India and people may get confused how to go about the recipe without it. I also avoided blending the lassi in a mixer. I went the traditional Punjabi way of whipping yogurt in a flask with hand churner. Chilled it in the fridge and avoided adding ice cubes.

So folks, here's the fantastic summer cooler Pineapple Lassi with added ginger, honey and lemon zest for you and your partner. Cheers, and beat the summer heat with a tall refreshing lassi.

You'll most certainly exclaim, "Pineapple Lassi Jaisi Koi Nahin!"

Ingredients:
Plain Curd(Yogurt)  - 300 Ml
Pineapple - 4 Slices chopped(Around 1 and 1/2 cup)
Cold water - 1 Cup
Ginger - 1" piece grated
Sugar - 4-6 Tsp
Salt - A pinch
Honey - 4 tsp
Lemon  Zest

Method:
Transfer pineapple chunks along with sugar, salt and grated ginger into a mixer jar and blend for 2 minutes.
Add water and run the mixer for another 2 minutes.
Strain the juice and collect in a bowl.
Chill in the refrigerator for 2-3 hours.
Take the curd in a flask or a pot.
Whip well with the hand churner for 2-3 minutes.
Don't whip more, as you may get butter formation in the lassi.
Take a tall glass and fill it half with lassi. Drizzle one teaspoonful of honey.
Top up with pineapple juice.
Drizzle one more teaspoonful of honey, grate lemon and sprinkle zest over the frothy top and serve garnished with a slice of lemon.
Stir gently as you sip the cool stuff reading a book or magazine, watching a TV show, working on your computer or just relaxing in your easy chair watching nature. 

Note:
Ingredients in this recipe are sufficient to make two tall glasses of lassi(Approx 300 Ml each).
You may increase the proportions according to your need.

Banana Milk Shake

Banana is a universally liked fruit full of energy source. Its high carbohydrate content makes it a favourite with sports personalities. I remember watching Boris Becker in the Eighties when he used to relax in between sets and consume bananas to revitalise.

A good cooler for summer and a wholesome meal by itself, Banana Milk Shake was first tasted by me at a restaurant in Bangalore called 'Suhas'. Suhas was serving basic soups, North Indian curries, chapathis and stuff like its rival 'Shakthi' on Sampige Road Malleshwaram, near Malleshwaram Circle.

They had just two kinds of milk shakes those days, Banana and Vanilla. It was priced at Rs. 2/- per tall steel tumbler(300ml) in 1983-84, if I remember right. My dinner would be incomplete without a Banana Milk Shake or Vanilla Milk Shake!

After leaving Bangalore in 1985, I've tried making Banana Milk Shake many times but in the last 10 years never made it at home or tried it outside. Today being Holi the festival of colours during which sweets and a special drink 'Thandai' are consumed by many, I was tempted to make Banana Milk Shake after a long hiatus!

Some Bananas are very pulpy and creamy. Especially the ones like Rasabaale and Kadali(Yelakki Baale) variety. They both have a good flavour. Kadali is available round the year, here in Mangalore. Cavendish Robusta is more sweet and is less creamy. Banana Milk Shake can be prepared using any of the three varieties but one needs to adjust the amount of sugar added to the drink depending on the sweetness of the bananas. I have also added a few drops of vanilla essence to make it more aromatic.

This is quick n easy to make and you can surprise your family or sudden guests, if you have bananas and milk in stock. No one will say no to this cooler, I'm sure!

Ingredients:
Kadali, Rasbaale or Cavendish bananas - 300Gms
Sugar - 5Tsp or according to taste
Cold Whole Milk - 900Ml
Vanilla essence(Optional) - 6-8 drops

Method:
Peel and chop the bananas into big chunks.
Transfer to a mixie and add sugar and a cup of milk.
Run the mixie at low speed for 30 secs and then raise the speed and blend for another 30 secs.
Add the remaining milk, vanilla essence and blend till the shake is frothy and ready.
Transfer to a jug and chill for 1-2 hours.
Mix well and serve in tall glasses.

 

Note:
Unlike other milk shakes this does not require cream to be added, since bananas are creamy. However, some may like it more creamy and rich. They can add half a cup of cream along with milk.

Bonda Shake(Tender Coconut Shake) - Natural Summer Cooler

Those living in the tropical places are accustom to coconuts. Tender coconuts are sources of essential minerals salts and other elements. The sweet tender coconut water quenches the thirst and livens up a tired soul in hot summer. The malai or kernel is delicious to eat but it also can be used in making a natural summer cooler. Bonda Shake is easy to make and is liked by all.

I first tasted this at Appu Shet's shop near New Chithra Talkies, Mangalore in the year 1985. Before tasting this, my regular favourite drinks used to be Kokum, Mango and Grape at that shop. I surrendered to bonda shake at once and also tried making it at home. At home you can make this better, as you can control the amount of sugar and cardamom powder in it. Bonda malai also should be very tender to make this, otherwise a faint smell of coconut oil emanates from the drink.

We had some Kendaale Bonda(The orange red variety) from our garden, water of which is aromatic and is very sweet. I used water from three bonda and the malai I got from them was in right proportion.

Ingredients:
Bonda(Tender Coconut) with thin malai - 3(About 1.2 liters water)
Sugar - 8 Tsp(increase according to taste.
Green Cardamoms - 2

Method:
Shave the bonda, make a hole on the top and collect the water.
Cut open the top shell and scoop the malai with a thick blunt dinner spoon.
You require about 1.5 cups of the malai.
Peel the cardamoms and crush the seeds into a coarse powder.
Transfer the malai and sugar to a mixie jar and blend at slow speed for a minute or so to make puree.
The malai puree now resembles dosa batter.
Add the malai to the coconut water, stir well and then add cardamom powder.
Mix again by tossing the liquid with the help of a mug or big tumbler.
Chill in the fridge for 2-3 hours.
Mix well before serving in tall glasses.