Indian summer recipes

1.Spicy Watermelon Soup Recipe :

A fruit soup! And what is more summery than a crisp, chilled watermelon? This is a fairly easy recipe but for the laborious deseeding of the watermelon.

Ingredients Of Spicy Watermelon Soup :

1. 6 Cups watermelon (chopped and deseeded)
2. 1 tbsp. ginger-garlic paste
3. 2 tbsp. mint, chopped
4. 1/2 tbsp. chili flakes (or to taste)
5. Olive oil (to cook)

How to Make Spicy Watermelon Soup :

1.Sauté the ginger-garlic paste and the chili 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 chili 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.

Key Ingredients :

watermelon (chopped and deseeded), ginger-garlic paste, mint, chili flakes (or to taste), Olive oil (to cook)

2.Drunken Salmon Cucumber Rolls Recipe :

Easy to make, this refreshing treat is guaranteed to be a big hit in any party. Smoked salmon, sour cream and cucumber slices are spiked with gin to give it a heady twist.

Ingredients Of Drunken Salmon Cucumber Rolls :

1. 250 Gram smoked salmon
2. 3 large cucumbers
3. 200 ml sour cream
4. 1 Cups gin
5. 1/4 Cups parsley + extra sprigs for garnish, chopped
6. To taste Salt

How to Make Drunken Salmon Cucumber Rolls :

1.Slice the cucumbers lengthwise using a mandolin slicer.

2.Pour the gin in a bowl and soak the cucumber slices in it. Keep it aside for 2 hours.

3.Whisk the sour cream till smooth. Keep aside.

4.Take a slice of cucumber, and slather a spoon of sour cream on one side. Place a smoked salmon slice on the cumber slice, and fold the edges. Layer it with more sour cream.

5.Sprinkle with chopped parsley and then carefully roll the pieces together. You can use a skewer to pin it.

6.Repeat the same process with the remaining slices. Serve chilled.

Key Ingredients:

smoked salmon, cucumbers, sour cream, gin, parsley + extra sprigs for garnish, Salt.

3.Mango Kulfi Recipe :

Popular kulfi recipe but with a twist, flavored with mango. Sinfully rich and creamy.

Ingredients Of Mango Kulfi :

• 1 can (400 gm) sweetened condensed milk
• 1/2 cups mango pulp
• 1/2 cups cream
• 10-12 almonds, blanched
• 8 kulfi molds
• Vark leaves-optional

How to Make Mango Kulfi :

1.Mix together the condensed milk, cream and mango pulp

2.Beat to blend well. Add the nuts, saving a few for garnishing.

3.Mix well and pour into molds.

4.Freeze at the lowest possible temperature.

To Serve:

1.Take the mold out of the freezer and pries the kulfi out with the help of a knife, into an individual serving bowl.

2.Garnish with vark leaves and nuts and serve immediately.

Key Ingredients:

sweetened condensed milk, mango pulp, cream, almonds, kulfi molds.

4.Ash Gourd Buttermilk Curry :

Its a flavorful dish made from freshly ground coconut along with green chilies. Goes well along with hot steamed rice and a palya for lunch or dinner.

Ingredients:

1. 250 grams Vellai Poosanikai (Ash gourd/White Pumpkin)
2. seeds and skin removed
3. 1 tablespoon Chana dal (Bengal Gram Dal)
4. 1 cup Fresh coconut
5. grated
6. 3 Green Chilies
7. 1 inch Ginger
8. salt
9. 1 cup Curd (Dahi / Yogurt)
10. churned with 1 cup of water

For Tempering:

1. 2 teaspoons Coconut Oil
2. 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
3. 1 teaspoon Cumin seeds (Jeera)
4. 1/4 teaspoon Asafoetida (hing)
5. 4-5 Curry leaves
6. 4-5 Curry leaves

How to make:

1. To begin making Ash Gourd Buttermilk Curry first soak the chana dal in 1/4 cup of water for 20 minutes.
2. Steam the ash gourd either using the pressure cooker or a steamer
3. Add the coconut, soaked chana dal, green chilies, ginger and salt into a mixer grinder and make a smooth paste .Keep aside.
4. In a saucepan, stir together the cooked pumpkin and the ground coconut mixture. Stir in 1 cup of water, turn on the heat and allow the mixture to come to a boil.
5. The Ash Gourd Buttermilk Curry will begin to thicken. At this point stir in the buttermilk and boil for another minute. Turn off the heat.
6. Now we will temper the Ash Gourd Buttermilk Curry
7. Heat oil in a small saucepan; add the mustard seeds and allow it to crackle.
8. Once the mustard seeds have crackled add cumin seeds and saute for 5 seconds, then add the curry leaves and asafoetida and turn off the heat. Add this tempering to the above Ash Gourd Buttermilk Curry.
9. Serve Ash Gourd Buttermilk Curry Recipe with Steamed Rice, Carrot Beans Thoran, Pisarna Manga Recipe and Elai Vadam.