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Who doesn’t like to have a gourmet meal, especially on weekends that are followed by a jam-packed schedule? But the intense heat of the summer season tempts you to stay indoors and avoid the rising temperatures. So, whether you want to unwind with a drink whilst watching a movie, or call up your friends for a pool party, the best way to turn your weekend around is by making a gourmet meal at home.
While the names of the dishes might sound intimidating, here is a list of step-by-step recipes of light and refreshing summer specials, curated by Indian chefs. What are you waiting for? Follow these steps and get ready to enjoy a gourmet spread made with seasonal ingredients.
Feta Corn Pansotti By Executive Chef Ashu Chugh, Jaypee Greens Golf Course, Greater Noida
Ingredients:
To Prepare Mango Butter:
- 1 ripe mango, peeled and cut into cubes
- 4 tablespoons softened unsalted butter
- 1 teaspoon honey
- 1 teaspoon lemon zest
To Prepare Salsa Ataúlfo [mango salsa]:
- 1 medium ripe mango, peeled and small-diced
- 1 tbsp diced red onion
- 1 tbsp cilantro, finely chopped
- 1 lime juice and zest
- 1 small garlic clove, grated
- 4-5 jalapeño slices, minced
- Sea salt
To prepare the dough:
- 500 g (5 cups) of all-purpose flour, sifted
- 2 eggs, whisked
- 4 tablespoons of white dry wine
- Lukewarm water
- Salt to taste
To prepare the filling:
- 2 tablespoons of ricotta cheese
- 3 tablespoons of parmesan cheese, grated
- 200 g corn kernels [steamed]
- 1/8 tsp nutmeg
- Salt and pepper to taste
Method:
- To prepare mango butter, pat dry the mango cubes with a kitchen towel and set aside.
- In a food processor, pulse butter, honey, and lime zest together until incorporated. Slowly start pulsing and blending the mango pieces into the butter, scraping the sides and bottom of the food processor a few times to ensure the mango pieces are getting well incorporated.
- Scoop out the mango honey butter and transfer to a serving container; set it aside.
- For preparing mango salsa, in a medium bowl, mix the mango, onion, cilantro, lime juice, garlic, jalapeño, and salt. Chill until ready to use.
- For preparing panasotti dough, put the flour on the working surface, make a well in the middle, put the egg, white wine, water, a pinch of salt, knead well to form a firm, smooth and elastic dough.
- Let it rest under a humid kitchen towel for half an hour.
- For preparing the filling, in a mixing bowl, add ricotta cheese, parmesan cheese, Corn kernels, Nutmeg, salt, pepper, and mix well to combine.
- For shaping panasotti, divide the dough into four equal portions, taking one portion at a time, roll the dough into a thin sheet with the help of a pasta machine or a rolling pin and cut it into small squares of 7-8 cm on each side.
- Put a spoonful of filling in the centre of each square. Wet the sides of the square with some water with the help of a brush and bend the dough along the diagonal, obtaining a triangle. Press with the fingers along the borders to seal the filling inside the pasta, and lay each pansotti down on a surface dusted with flour.
- Boil pansoti in a big pan of salty water for about 8-10 minutes, strain, and keep aside.
- For assembling, melt mango butter in a flat-bottom pan over medium heat, add precooked pansotti, adjust seasoning, and toss well.
- Transfer the pasta onto a serving plate, drizzle the warm mango butter reduction around it, spoon a few dallops of salsa ataúlfo on the pasta, garnish with parmesan crisp, and enjoy.
Mango Baked Cheese Cake By Chef Abhijeet Thakre, Executive Chef, Vivanta New Delhi Dwarka
Ingredients:
For the Filling:
- 125 g sugar
- 2 eggs
- 12 g of corn flour
- 125 g fresh cream
- A few drops of vanilla essence
For the Crust:
- 100 g of ground Graham crackers
- 30 g of melted butter
Garnish:
- 100 g fresh grated mango pulp
Method:
- Add cream cheese, sugar, and cornflour in a mixer with a paddle attachment and mix until there are no lumps.
- Add fresh cream and mix slightly, then add eggs and vanilla essence and mix until combined.
- Mix the powdered Graham crackers and melted butter in a separate bowl and put them into a 10-inch diameter ring mould with tin foil, then put the graham mix inside and flatten the graham crackers.
- Pour the cheese mixture and bake it at 190°C for 45 minutes or until set.
- Garnish with grated mango pulp.
Malaysian Laksa by Chef Divij Malhotra, Sous Chef, Taj Mahal, New Delhi
Ingredients:
- 40 g dried red chillies
- 10 g turmeric powder
- 20 g coriander powder
- 10 g cumin powder
- 15 g sweet paprika
- 10 g of garlic cloves
- 20 g chopped onions
- 10 g lemongrass
- 10 ml sunflower oil
- 10 g Thai ginger
- 100 ml refined oil
- 10 g salt
- 160 g of rice noodles
- 20 g lemongrass
- 20 g kaffir lime
- 60 g of asparagus
- 20 g of shiitake mushroom
- 40 g scallions
- 20 g brown sugar
- 30 ml coconut cream
- 20 g of bean sprouts
- 5 ml sunflower oil
- 20 ml lime juice
Method:
- Make laksa paste using dried red chillies, turmeric powder, coriander powder, cumin powder, sweet paprika, garlic cloves, chopped onions, lemongrass, sunflower oil, Thai ginger & and refined oil.
- Heat oil in a large saucepan or small pot over medium-low heat. Add garlic, ginger, and sauté for 20 seconds, then lemongrass and chillis. Cook for 1 minute.
- Add laksa paste. Turn the heat to medium and cook for 2 minutes, stirring constantly, or until fragrant.
- Add coconut cream and 2 tsp of Laksa chilli sauce. Place the lid on and simmer on for 10 minutes.
- Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Leave the stove turned off with the lid on for 5 minutes.
- Prepare noodles per the packet directions. Divide noodles between 2 bowls.
- Top with bean sprouts. Sprinkle the garnishes you choose to use.
- Serve with Laksa Chilli Sauce on the side.
