For the flavor in winters and rainy season when the atmosphere is a bit cold the buttermilk is smoked with heeng and jeera to convert its tendency from cold to hot.

Churn the buttermilk with black salt and rock salt. Cover it with the lid. Keep an iron ladle on the gas flame add 1/2 teaspoon of mustard oil to this hot ladle. One oil is done add a pinch of heeng and 1/2 spoon of jeera and bring it crackling near the pot if buttermilk and for a while keep it inside a covered pot and dip the ladle into the buttermilk. Remove the ladle carefully so that the fumes do not come out of the pot.keep it covered for about 15 mnts. Enjoy the aroma of heeng.

Now it's the turn of the flavour of onion which beat the heat of hot Indian climate in summers. Churn the buttermilk with black salt and rock salt.

Now one more flavour for summers in India.The people love to consume mint as it keeps you refreshing and cool inside out.

Churn the buttermilk with black salt and rock salt. Add dry powdered mint leaves or crushed mint leaves to the buttermilk. I here used a dry mint powder. And give it a good churn as buttermilk becomes more creamy as churned properly. keep it for 15 mints. Now enjoy this mint buttermilk during hot summers which keep you cool and refreshing.