Recipes To Try In Summer

Summer is here and the best way to beat the heat is through diet. It’s time to let go of fatty foods and greasy gravies, and instead switch to light meals and seasonal veggies. You will be amazed how easily your diet choices can help you stay refreshed throughout the season. And who says summer meals need to be boring? There are numerous recipes for you to choose from –

1. Spicy Watermelon Soup 

Watermelon

Ingredients Of Spicy Watermelon Soup

• 6 Cups watermelon (chopped and deseeded)
• 1 tbsp ginger-garlic paste
• 2 tbsp mint, chopped
• 1/2 tbsp chilli flakes (or to taste)
• Olive oil (to cook)

How to Make Spicy Watermelon Soup

1. Sauté the ginger-garlic paste and the chilli flakes in a little olive oil. Set aside to cool.
2. Puree the watermelon and the mint in a blender until thoroughly blended. Add the watermelon puree into the saucepan with the ginger-garlic and chilli flakes, and simmer, until it thickens a little bit. Season well, then chill for at least 1-2 hours before serving.
3. You can add a couple of ice cubes into the soup, spoon over some olive oil and serve garnished with a sprig of mint. This is a soup that is best eaten the same day of preparation.

2. Stuffed Lauki

Lauki

Ingredients Of Stuffed Lauki

• 1 medium lauki
• For the marinade:
• 50 ml lemon juice
• 1/2 tsp chilli powder
• 2 tsp garam masala
• For the filling:
• 2 Tbsp oil
• 1/2 tsp cumin seeds
• 1 diced onion
• 150 gm diced tomatoes
• 3 chopped green chillies
• 1 tsp ginger paste
• 2 tsp chopped garlic
• 1 Tbsp chopped coriander
• 200 gm grated paneer
• Salt and pepper to taste

How to Make Stuffed Lauki

1. Blanch the lauki in boiling water.
2. Peel, de-seed and split horizontally.
3. Pour the marinade over the lauki and set aside for an hour. Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling.
4. Stir-fry for 5 minutes.
5. Set the filling inside the lauki and secure with string.
6. Wrap in a foil and bake in a very hot oven for 15-20 minutes.
7. Serve hot with mint/coriander chutney.

3. Yellow Squash Spaghetti

Yellow Squash Spaghetti

Ingredients Of Yellow Squash Spaghetti

• 250 Gram yellow squash
• 20 Gram bottle gourd
• 4 green chillies , chopped
• 1 Tbsp olive oil
• 1 small knob butter
• 1 sprig thyme
• 2 leaves sage
• 1 tsp ginger , grated
• Few leaves basil
• 1 Tbsp parmesan cheese grated

How to Make Yellow Squash Spaghetti

1. Peel and thinly shred the outer layer of the yellow squash and bottle gourd so that it resembles spaghetti.
2. Add a pinch of salt to it.
3. Chop the green chillies.
4. Heat the pan, and add oil, butter, sage, thyme, green chilies and grated ginger.
5. Squeeze out the moisture from the squash and add it to the pan.
6. Give it a good stir and add basil leaves.
7. Garnish with grated parmesan cheese.

4. Mango Curry

Mango 

Ingredients Of Mango Curry

• 450 Ml mango pulp
• 3 Tbsp gram flour
• 150 Ml water
• 4 Tbsp curd, whipped
• 1/2 tsp ginger powder
• A pinch of asafoetida
• 2 green chillies
• 2 tsp ginger paste
• 1 Tbsp oil
• 1 tsp cumin seeds
• 10-12 curry leaves
• 2 tsp jaggery, grated

How to Make Mango Curry:

1. Strain mango pulp.
2. Place gram flour into a bowl. Add water. Stir until smooth.
3. Place mango, curd and flour paste in a pan.
4. Pour in 300 ml water and add ginger powder and asafoetida.
5. Grind chillies with ginger, add to the mixture. Season.
6. Cook until thick, for about fifteen minutes.
7. Heat oil, toss in cumin, followed by curry leaves.
8. Stir and fry for 6-7 seconds.
9. Add to the mango mixture.
10. Simmer for 10-15 minutes.
11. Stir in the sugar and serve.

5. Cucumber Curry

Cucumber

Ingredients

• 3 to 4 Cucumber , peeled and chopped
• 1/2 cup Fresh coconut , scrapped
• 1 inch Ginger , chopped
• 1 teaspoon Mustard seeds
• 3 to 4 Green Chillies , chopped
• 1/4 teaspoon Turmeric powder (Haldi)
• 5 to 6 sprig Coriander (Dhania) Leaves
• 2 to 3 tablespoons Hung Curd (Greek Yogurt)
• Salt , to taste

How to make cucumber curry

1. Begin making the Cucumber Mor Kuzhambu recipe, firstly add the cucumber pieces along with 1/2 cup water and salt to a saucepan. Cook covered till the cucumber becomes just tender.
2. Grind together the coconut, ginger, chillies, mustard, coriander, turmeric in a blender to a fine paste. Add little water if required to make a fine paste.
3. Add this coconut paste to the cucumber. Cook on low heat for 2 to 3 minutes. Adjust water and salt if required.
4. Add the curd and mix.
5. Serve the Cucumber Mor Kuzhambu with steamed rice and Keerai Sambar for a comforting weekday meal.

Eat lots of moong dal, cucumbers, radish, fennel seeds, coconut water, pomegranate, poppy seeds, fenugreek seeds, cold milk, zucchini, melons, squashes, and other lighter vegetables more than root vegetables, leafy greens, whole grain pulses, meat (especially chicken and poultry), and dried fruits. Remember to combine the heat producing ingredients with coolants in your summer diet. Comment down below how you like these recipes and if you added some secret ingredients in your dish.