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As the temperature increases each passing day, many people face a lowered appetite. To add a refreshing change to your summer spread, you can utilise the seasonal produce and prepare lighter and cooler drinks and dishes. While you might already be having icy slushies and fruity ice creams, why don’t you try these nutritious summer special options?
Making the most of the seasonal ingredients like the superfood sattu, the deep red-coloured beetroot, and of course, mangoes, here are some recipes curated by Indian chefs. If you want to give your usual menu a twist, you can follow these easy steps and make restaurant-level delicacies right in your kitchen.
Sattu & Mint Buttermilk By Chef Kriti Dhiman
Ingredients:
- 1 cup dahi
- 3 tbsp sattu
- 10-12 mint leaves
- 7-8 curry leaves
- 1/2 tsp roasted jeera powder
- 1/4 tsp black pepper powder
- Black salt to taste
- Lots of ice
Instructions:
- In a large bowl, whisk 1 cup dahi with 1 1⁄2 cups cold water to make thin buttermilk.
- Mix in 3 tbsp sattu and stir until smooth and well combined.
- Add 10–12 mint leaves, 7–8 curry leaves, ½ tsp roasted jeera powder, ¼ tsp black pepper powder, and black salt to taste.
- Blend the mix for a few seconds. Strain if you prefer a smoother drink.
- Add lots of ice, pour into a glass, and enjoy your refreshing Sattu-Mint Buttermilk!
Aam Ka Mani By Chef Santosh Kumar At The Orchid Hotel Manali
Ingredients:
- 500 gms raw mango
- 2 tbsp mustard oil
- 2 whole dry red chillies
- ½ tsp onion seeds (kalonji)
- ½ tsp fennel seeds
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- 2 tbsp onion, finely chopped
- 1 tsp ginger-garlic paste
- 50 gms jaggery
- Salt, to taste
- Fresh coriander, for garnish
Instructions:
- Peel the raw mangoes and boil them in a pressure cooker until soft. Once cooked, mash the mangoes to make a smooth pulp.
- Heat mustard oil in a pan. Add the whole spices – red chillies, onion seeds, fennel seeds, mustard seeds, and cumin seeds. Let them splutter.
- Add the chopped onions and sauté for about 5 minutes until golden. Add the ginger-garlic paste and cook for another 2 minutes.
- Mix in the cumin powder, turmeric powder, and Kashmiri red chilli powder. Cook the mixture until the spices are well blended and aromatic.
- Pour in the mango pulp and bring it to a boil. Reduce the heat and let it simmer gently.
- Add jaggery and salt to taste. Simmer until the jaggery is fully melted and the dish reaches a slightly thick consistency.
- Garnish with freshly chopped coriander and serve hot with steamed rice.
Beetroot Tartare By Chef Tarun Sibal At Street Storyss, Bangalore
Ingredients:
For the curd dip:
- ½ cup hung curd
- ¼ cup fresh cream
- 1 piece lemon
- 1 teaspoon walnut, chopped
- Salt, as required
- Pepper, as required
For the beetroot dressing:
- ½ cup roasted beetroot
- 20 ml olive oil
- Juice from 2 lemons
- Salt, as required
- Pepper, as required
For garnish:
- 4 to 6 pieces daikon slices
- 1 teaspoon walnut, crushed
- A pinch nigella seeds
- Microgreens, for topping
- 1 piece crispy naan
Instructions:
- In a bowl, whisk together the hung curd, cream, lemon juice, chopped walnuts, salt, and pepper until smooth and creamy.
- Blend the roasted beetroot, olive oil, lemon juice, salt, and pepper in a mixer until emulsified into a smooth dressing.
- Toss the diced roasted beetroot well with the prepared dressing, ensuring all pieces are evenly coated.
- In a coupé bowl, use a mould cutter to neatly plate a layer of the curd dip.
- Spoon the dressed beetroot on top of the dip.
- Lightly dress the daikon slices with the same beetroot dressing and arrange them over the beetroot.
- Sprinkle crushed walnuts, nigella seeds, and microgreens over the dish.
- Serve with a piece of crispy naan on the side for added texture.
