Beat the Heat With These Summer Cool Indian Recipes
India is getting very hot these days. The temperature has already risen up to 44 degree centigrade in most of states. It is very important to keep you cool in this scorching heat. One way is to avoid going out during day times and the other way is to eat healthy that can help you keep cool. There are certain delicacies that help an individual to survive through this season.
One good thing about summers in India is that, it is a season of Mangoes, watermelon, muskmelon and sweet melon. These fruits are very healthy and helps in maintaining the heat balance of the body. Try to include these fruits in your daily diets / meals and you’ll see the difference.
Indian Summer Recipes
Aam Panha Recipe
- 2 Raw Mangoes, large size
- 2 tsp Cumin Powder
- 1 tsp Peppercorns, crushed
- Black Salt, to taste
- ¼ tsp Asafoetida
- ¼ cup Sugar
- Wash the mangoes and boil them in the pressure cooker. Let them cool down.
- Now, peel the mangoes and then mash and strain the pulp in a bowl.
- Put cumin powder, crushed peppercorns, black salt, asafeotida and sugar in it and mix well, till sugar is dissolved.
- Divide the mixture into 4 glasses; fill them up with chilled water and stir.
Mango Lassi Recipe
- 1 Mango
- 1 tbsp Sugar
- 1 cup Yogurt
- 2-3 strands Saffron (kesar)
- A pinch of Green Cardamom Powder
- Wash the mango properly and then peel it and remove its seed.
- Grind its flesh into a mixer to make a paste out of it and transfer it into a bowl.
- Take yogurt, sugar and ice cubes and blend it properly in the same mixer for a minute.
- Add the mango paste and blend again for half a minute on minimum speed.
Aam Ras Recipe
- 4 cups Mango Flesh (cubed)
- ¼ tsp Saffron strands
- 2 cups Milk
- 1 cup Water
- 11/2 tbsp Sugar
- In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.
- Use an electric blender, puree the mango flesh, water, milk and sugar.
- Add to it the saffron milk
Badam Kulfi Recipe
- 1 Cup Almonds (peeled and grinded)
- 1-1/2 Cup Condensed milk
- 1 Cup Whipped cream
- 1/4 tsp Powdered cardamom
- 1/2 Cup Pistachios (chopped)
- Pinch of Saffron
- Mix all the ingredients except pista and saffron in a large bowl.
- Beat the mixture for about 2-5 minutes to make it soft.
- Now put this mixture in a conical mould.
- Sprinkle it with chopped pistachios and saffron.
- Keep it for freezing for about 8 to 10 hours.
- Almond Kulfi is ready.
Aloo ka Raita Recipe
- 1 tsp Cumin Seeds
- 3 boiled Potatoes
- 2 cups Curd
- 1 tsp Oil
- 1/2 tsp Pepper
- Salt to taste
- 1/2 tsp Red chili
- Beat the curd till it becomes smooth.
- Add chopped potatoes into the beaten curd and mix it well.
- Now, heat the oil and add cumin seeds, pepper, and red chili and stir it for a little time.
- Add the seasoning to potato curd mixture. Mix well.
- Add salt to taste.
- Serve chilled.
- 2 cups Yogurt
- 1/2 cup Mango Puree
- 1/2 tsp Mango Essence
- 3/4 cup Condensed Milk
- 1 tsp Sunflower Seeds (chironji)
- In a muslin cloth, pour the yogurt and tie it and refrigerate it for an hour.
- Press out the excess whey and store aside.
- In a blender, take condensed milk, mango puree and mango essence and blend to make a smooth paste.
- Add sunflower seeds and refrigerate till almost frozen.
- Serve chilled.
Badam Milkshake Recipe
- 4 cup Milk
- 1/4 cup Badam (Almond)
- 1 cup Sugar
- 5 Cardamoms (crushed)
- Saffron Strands for garnishing
- Boil the almonds in a pan for 5 minutes. Remove and drain.
- Peel the skin of the almonds and grind in a blender with sugar to a smooth paste. Keep aside.
- Now heat milk in a heavy bottomed vessel and bring it to a boil.
- Add crushed cardamom, almond-sugar paste, stir and continue to boil for 2 minutes more.
- Remove from the heat, garnish with saffron, and then refrigerate for about 1 hour and serve chilled.
Kheere (cucumber) ka Raita Recipe
- 1 quart plain natural yogurt
- 1 large English cucumber, grated
- Salt to taste
- Sugar to taste
- 1/2 teaspoon mint powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Pepper to taste
- Beat the yogurt until it is completely smooth.
- Grate the cucumber and squeeze out the excess water. (You can also tie the grated cucumber in cheesecloth overnight and let the water drain into a bowl.)
- To the yogurt, add salt and sugar to taste, and mix.
- Add the cucumber and combine well.
- Sprinkle the mint, chili powder, cumin and pepper in a pretty, decorative design on top of the raita to serve — the first one who dives in gets to mix it up!
Raw Mango and Onion ChutneyRecipe
- 1 Raw mango(medium size)
- 1 Onion
- Salt as per taste
- 2-3 tbsp grated Jaggery/Gud
- 1 tsp Red Chilli Powder
- 1/4 tsp Mustard Seeds
- 1/4 tsp Hing
- 1/4 tsp Haldi
- 1/4 tsp Methi Seeds Powder
- 1 tbsp Oil
- Wash, peel and grate raw mango.
- Wash, peel and grate onion.
- Heat oil in kadai and add mustard seeds; when they start to crackle, remove the kadai from the heat, add haldi, hing, red chilli powder & methi seeds powder. Keep this tadka aside to cool.
- Mix grated onion, raw mango, salt, gud and tadka.
- Serve with chapati/roti.
Raw Mango Chutney (Methamba) Recipe
- 2 cups Raw mango pieces
- 1 tbsp oil
- Salt as per taste
- 2 tsp Red chilli powder or as per taste
- 1/2 cup grated Jaggery
- 1/2 tsp Haldi powder
- 1/4 tsp Hing powder
- 1 tsp rai/ mustard seeds
- 1/2 tsp Fenugreek seeds/ methi dane
- Wash & peel raw mangoes.Cut into half and remove the center seed. Cut the remaining into small pieces.
- Heat oil in a kadai and add rai. When it start to crackle, add hing, fenugreek seeds.
- When fenugreek seeds begin to change color from yellow to golden-red & give off an aroma, add raw mango pieces & saute for 3-4 minutes on a low heat.
- Add haldi powder, red chilli powder and salt, add 2 tbsp water and cover & cook till mango is done.
- Add jaggery and cook for 3-4 minutes.
- This stays good for a week or two, when stored in the refrigerator in an air tight and clean container. Serve with roti.