If the summer heat is beating you down, here are a few simple and light summer food options that can help you chill.
Palak Rice with Kulhad ki dahi
Ingredients
- 1 cup rice (uncooked)
- 1 to 1.5 tbsp oil
- Half of a star anise or few petals
- 2 green cardamoms
- 3 cloves
- 1 small cinnamon stick
- 1/4 tsp cumin or shahijeera
- 1 small bay leaf
- 2 cups palak / spinach
- (tightly packed about 100 grams leaves)
- 2 to 3 green chilies sliced
- 1 tsp ginger garlic paste or
- 2 garlic cloves
- 1 onion sliced
- 1 medium potato or any veggies
- 1/2 to 3/4 garam masala
- A little turmeric
- Salt as needed
- Lemon juice as needed
Method
- Cook rice and cool completely.
- Wash spinach thoroughly in ample water. Drain completely.
- Add them to a blender and puree.
- Heat a pan with oil, add spices and saute for a min.
- Fry ginger garlic paste until the raw smell vanishes.
- Add onion and fry until golden. Add veggies and saute until they are tender. If needed, sprinkle some water and cook.
- Sprinkle garam masala, salt and turmeric.
- Add palak puree and saute until the raw smell goes off.
- Add cooled rice, squeeze in the lemon juice.
- Mix everything well.
- Garnish with fried dahi chilies.
- Serve hot.
Panki
Ingredients
- 2 cups rice flour
- 1/2 cup curd, beaten
- Salt to taste
- 1/4 tsp asafoetida
- 1 tsp cumin seeds, roughly ground
- 1 tsp ginger-green chilli paste
- 2 tsp garlic paste
- 2 tsp melted ghee
- A pinch turmeric powder
- 4 to 6 banana leaves, cut into 150 mm. x 150 mm. (6” x 6”) square pieces
- Oil for greasing and cooking
Method
- Combine the rice flour, curd, salt and 3 cups of warm water in a bowl and mix well to make a thick batter. Cover and keep aside for 3 to 4 hours to ferment.
- Add ¾ to 1 cup of water, asafoetida, cumin seeds, ginger, green chilli paste, garlic paste, ghee and turmeric powder and mix well.
- Apply a little oil on one side of each banana leaf and set aside.
- Put 2 tbsp of the batter on one half of the greased side of a banana leaf and spread it evenly to make a thin layer.
- Fold the other side over the batter.
- Cook on a non-stick tava (griddle) using a little oil till light brown spots appear on the leaves and the panki in between peels off the leaf easily.
- Repeat with the remaining ingredients to make 19 more pankis.
- Serve immediately.
Recipe by Marzy Parakh, owner of The Bombay Havelli
Watermelon Strawberry Caprese Salad
Ingredients
- 3 cups watermelon cubed
- 2 cups strawberries chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- Salt to taste
- Freshly ground black pepper
- 1/4 cup fresh basil, torn
Method
- In a large bowl, combine watermelon, strawberries, feta and olive oil. Season with salt and pepper and toss to coat.
- Garnish with basil and serve
Recipe by Ashvini Kumar, executive chef, Four Points
by Sheraton Navi Mumbai
Mango, avocado and arugula salad and chili vinaigrette
Ingredients
- 2 cups arugula leaves
- 1 mango peeled and cut into small dices
- 1 avocado peeled and small dice
- 1/2 sliced red onion
- 1 tbsp lime juice
For the chili vinaigrette
- 2 tbs cider vinegar
- 1 tbsp lime juice
- 1/2 lime
- 4 tbsp olive oil
- 1/2 tsp cumin
- 2 tbsp cilantro, finely chopped
- 1 finely chopped red chili
- Salt and pepper to taste
Method
- Combine all the ingredients for the salad dressing in a bowl and whisk using a fork until the ingredients are well mixed.
- Soak the onion slices in warm water with a dash of salt and 1 tbsp lemon juice for about 10 minutes.
- Rinse and drain the onions slices.
- Toss the arugula leaves with half of the vinaigrette.
- Add the avocado, mango and onion slices to the arugula mix, drizzle the remaining vinaigrette on top and serve.
Recipe by Dev Rawat, head chef, Su Casa
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