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Category: Summer Recipes

Fun Summer Recipes: Refreshing Indian Food Ideas

Summer is the perfect time to enjoy light, refreshing, and flavorful dishes that are easy to prepare. Indian cuisine offers a variety of fun summer recipes that are both delicious and nutritious. Whether you’re looking for summer recipes Indian style or traditional Indian food recipes that are perfect for hot weather, Manjula’s Kitchen has a range of options to suit every palate. Let’s explore some fantastic dishes that will make your summer meals exciting and enjoyable.

Classic Summer Recipes Indian Style

Mango Lassi

Mango Lassi is a popular Indian yogurt drink made with ripe mangoes, yogurt, and a touch of sugar. This refreshing drink is perfect for cooling down on a hot summer day and is a favorite among fun summer recipes. It’s easy indian recipes and can be enjoyed as a drink or a dessert.

Pani Puri

Pani Puri is a beloved Indian street food that is perfect for summer. Crispy puris are filled with spicy and tangy water, chickpeas, and potatoes. This dish is a great example of summer recipes Indian style, offering a burst of flavors in every bite. It’s a fun and interactive dish that is always a hit at parties.

Refreshing Indian Food Recipes for Summer

Cucumber Raita

Cucumber Raita is a cooling side dish made with yogurt, grated cucumber, and spices. This dish is a staple in Indian cuisine and is perfect for the summer months. It can be paired with any meal to add a refreshing element, making it one of the best low calorie Indian food recipes for summer.

Mint Lemonade

Mint Lemonade is a refreshing drink made with fresh mint leaves, lemon juice, and a touch of sugar. This drink is perfect for quenching your thirst on a hot day and is a great addition to your collection of fun summer recipes. It’s simple to make and incredibly refreshing.

Light and Healthy Summer Recipes Indian Style

Vegetable Salad

Vegetable Salad is a light and healthy dish that fits well within summer recipes Indian style. Made with fresh vegetables like cucumbers, tomatoes, carrots, and, this salad is tossed with a simple dressing of lemon juice and chaat masala. It’s a nutritious and tasty option for a light meal.

Fruit Chaat

Fruit Chaat is a refreshing and nutritious snack made with a mix of fresh fruits, spices, and lime juice. This dish is a delightful example of fun summer recipes that can be enjoyed as a snack or a dessert. It’s perfect for those looking for a sweet treat that is also healthy.

Indian Food Recipes for Summer Lunches

Aloo Gobi

Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is perfect for a summer lunch. Serve it with roti or rice for a complete meal. The combination of tender potatoes and cauliflower florets cooked with aromatic spices makes this dish irresistible.

Lemon Rice

Lemon Rice is a tangy and flavorful rice dish made with cooked rice, lemon juice, peanuts, and spices. This dish is a staple in South Indian cuisine and is perfect for summer. It’s light, refreshing, and easy to prepare, making it a great choice for a summer lunch.

Cooling Indian Desserts for Summer

Kulfi

Kulfi is a traditional Indian ice cream made with thickened milk, sugar, and flavored with cardamom, saffron, and nuts. This dessert is a favorite among Indian food recipes for summer. It’s rich, creamy, and incredibly refreshing, perfect for cooling down on a hot day.

Coconut Ladoo

Coconut Ladoo are sweet balls made from grated coconut and condensed milk, often flavored with cardamom. These ladoos are a delightful example of fun summer recipes that can be enjoyed as a dessert or a snack. They are easy to make and a hit with both kids and adults.

Hydrating Indian Drinks for Summer

Jaljeera

Jaljeera is a tangy and spicy drink made with tamarind, mint, cumin, and black salt. This drink is perfect for cooling down and refreshing your palate. It’s a staple in many Indian households during the summer and is a must-try among summer recipes Indian style.

Aam Panna

Aam Panna is a refreshing drink made from raw mangoes, sugar, and spices. This drink is known for its cooling properties and is a great way to beat the summer heat. It’s easy to make and a favorite among Indian food recipes for summer.

Elevating Your Summer Menu

To elevate your summer menu, consider incorporating dishes from various categories that enhance these fun summer recipes. Introducing Indian snacks like pani puri and vegetable salad can offer a delightful mix of flavors and textures.

For a sweet conclusion, explore Indian desserts such as kulfi and coconut ladoo. Offering healthy options like cucumber raita and fruit chaat can provide lighter meal choices.

Planning a large gathering? The popular party recipe category is packed with dishes that will impress your guests and make your celebration unforgettable. Adding North Indian recipes like aloo gobi or lemon rice can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular fun summer recipes? 

A: Some popular fun summer recipes include Mango Lassi, Pani Puri, Cucumber Raita, Mint Lemonade, Vegetable Salad, Fruit Chaat, Kulfi, Coconut Ladoo, Jaljeera, and Aam Panna. These dishes are refreshing, delicious, and perfect for hot weather.

Q: How can I make traditional Indian food recipes suitable for summer? 

A: To make traditional Indian food recipes suitable for summer, try recipes like Cucumber Raita, Lemon Rice, and Aloo Gobi. These recipes are light, refreshing, and easy to prepare.

Q: What are some easy summer recipes Indian style? 

A: Some easy summer recipes Indian style include Mint Lemonade, Vegetable Salad, and Cucumber Raita. These dishes are quick to prepare and provide the necessary refreshment during hot weather.

Q: Can I prepare Indian summer recipes in advance? 

A: Yes, many Indian summer recipes can be prepared in advance and stored. Dishes like Mango Lassi and Mint Lemonade can be made ahead of time and refrigerated, while snacks like Pani Puri can be prepped and assembled later.

Q: What are some healthy Indian food recipes for summer? 

A: Some healthy Indian food recipes for summer include Vegetable Salad, Fruit Chaat, Cucumber Raita, and Lemon Rice. These dishes are nutritious, light, and perfect for maintaining a healthy diet during the summer months.

Conclusion

Fun summer recipes are a celebration of diverse flavors and refreshing ingredients. Whether you’re looking for summer recipes Indian style or Indian food recipes that are perfect for hot weather, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian summer foods. Happy cooking and happy summer!

By incorporating these dishes into your summer menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for refreshing drinks, light meals, or sweet treats, there’s a summer recipe Indian style to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Spicy Corn, Corn Salad, (Tasty Snack)

    Spicy Corn, Corn Salad, (Tasty Snack)

    A bowl of spicy corn salad with roasted corn kernels, diced bell peppers, fresh cilantro, and crumbled cheese.

    Spicy Corn (Tasty Snack)

    Spicy Corn is a very enjoyable snack and not only that, but this is a quick and easy recipe to make. Make it as spicy or as mild as your heart desires. Best of all, you can also serve this as a side dish. Enjoy the spicy corn for a beautiful picnic or outdoor get together. You can also serve this over crisp slices of bread.
    4.80 from 5 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Course Appetizer, Salad
    Cuisine Indian
    Servings 4 people
    Calories 153 kcal

    Ingredients
     
     

    • 2 cup corn kernels I am using frozen corn, you can use fresh
    • 1 tsp oil
    • ½ tsp salt
    • ½ tsp cumin seeds roasted, bhuna jeera
    • 2 tbsp cilantro finely chopped
    • 1 tbsp green chili finely chopped, adjust to taste
    • 2 tbsp red bell pepper finely chopped
    • 1 tsp lemon juice
    • ¼ cup cream cheese soft

    For Garnishing

    • ¼ cup feta cheese

    Instructions
     

    • Use the flat bottom-heavy frying pan, lightly oil it and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
    • Turn off the heat, and add salt, cumin seed powder, cilantro, green chili, red bell pepper, lemon juice, and cream cheese mix it well. Sprinkle feta cheese.
    • Spicy corn taste best when it is served warm but can be served at room temperature.

    Notes

    Spicy Corn works great for picnic or outdoor get together. Also try  Aloo Poori, Lemonade, or Watermelon Cooler

    Nutrition

    Calories: 153kcalCarbohydrates: 17gProtein: 4gFat: 9gSaturated Fat: 4gCholesterol: 24mgSodium: 607mgPotassium: 152mgFiber: 2gSugar: 4gVitamin A: 560IUVitamin C: 14.1mgCalcium: 63mgIron: 0.7mg
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  • Aam Ki Launji, Sweet And Sour Mango Chutney

    Aam Ki Launji, Sweet And Sour Mango Chutney

    Aam Ki Launji

    Aam Ki Launji, Sweet and Sour Mango Chutney

    Aam Ki Launji is packed full of flavors, creating a wonderful combination of sweet, spicy, and sour. This can be used as a side dish or as a condiment. My favorite way to serve Aam Ki Launji is with stuffed parathas. This is a quick and easy recipe that adds a lot to your palette!
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
     
     

    • 2-1/2 cup raw cooking mango cut into byte size pieces, I used 1 mango
    • 2 Tbsp oil
    • 3 dry red chilies cut into pieces
    • 1/8 tsp asafetida hing
    • 1/4 tsp nigella seeds kalonji
    • 1/4 tsp fenugreek seeds methi dana
    • 1 tsp fennel seed saunf
    • 2 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 3 Tbsp sugar use as needed
    • 1/4 cup water

    Instructions
     

    • Heat the oil in a heavy bottom pan, over low heat. When oil is just warm add all the ingredients except sugar, red chilies and asafetida, fennel seeds, nigella seeds, fenugreek seeds, coriander powder, red chili, turmeric, sugar and salt sauté for few seconds.
    • Add the mango cubes, mix well add about 1/4 cup of water mix it well cover the pan. And let it cook on a medium heat for 7-8 minutes, while stirring occasionally.
    • After mangoes are cooked they are soft and tender add sugar and turn off the heat and cover the pan for few minutes.
    • Once Aam Ki Launji is cooled, you can refrigerate. For up to a week.

    Notes

    Notes
    For this recipe, raw cooking mango works the best. These mangoes are now available year around in most Indian grocery stores. You may find that sometimes the mangoes have already started ripening and the color is not white when you slice inside, but it will still work. You can also use mangoes that are not ripe enough and too sour to eat for this recipe. If you think that the mango still needs some sourness, add in mango powder.
    Keyword Gluten Free, Khatti Methi Aam Subji, Taja Aam Ka Achar, Vegan
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  • Cucumber (Kheera) Raita

    Cucumber (Kheera) Raita

    Cucumber Raita

    Cucumber (kheera) Raita

    Cucumber Raita is a delightful refreshing side dish and compliment to any meal. Raita is made so many ways, but the main ingredient is always the yogurt. Cucumber raita is one of my favorites especially during the summer. This is a quick and easy recipe. I also like to serve cucumber raita as a spread or dipping sauce. 
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup yogurt curd, dahi
    • 1 cup cucumber shredded
    • 1/2 tsp salt
    • 1/2 tsp black salt
    • 1/2 tsp cumin seeds roasted
    • 1/8 tsp black pepper
    • 1/2 tsp green chili finely chopped
    • 1 Tbsp mint leaves finely chopped
    • 1/8 tsp red chili pepper for garnishing

    Instructions
     

    • In a bowel beat the yogurt until it is smooth and creamy.
    • Peel and shred the cucumber.
    • Mix shredded cucumber, salt, black salt, cumin powder, green chili, mint leaves to yogurt and mix it well.
    • Garnish with chili powder and few mint leaves. Serve chill.

    Notes

    Notes
    Use the measurements for your guide line, especially in this recipe you can adjust all the ingredients to your taste easily.
     
    Keyword Homemade, Kheera Raita, Quick And Easy
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    How to Make Cucumber Raita Manjula’s Kitchen

    What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Pumpkin Raita & Lauki ka Raita. Here we are focussing on making Cucumber Raita alternatively referred to as Kheera Raita, it is a simple quick & easy, gluten free, kid friendly, and nutritious yogurt-based recipe featuring cucumber (either chopped or grated) and a selection of Indian spice powders. 

    Raita Preparation: 

    In this essential step of creating cucumber raita, start by taking a bowl, a fundamental vessel in the art of crafting this versatile condiment. Vigorously beat the yogurt until it achieves a smooth and creamy consistency, as outlined in the cucumber raita recipe. This initial phase not only sets the stage for the delightful texture that characterizes well-prepared raita but also forms the cornerstone of what is raita – a harmonious blend of yogurt and flavorful ingredients.

    Cucumber Preparation for Raita: 

    Begin by peeling and shredding the cucumber, a crucial element in the cucumber raita recipe. The cucumber, when finely shredded, contributes a refreshing and hydrating quality to the raita, enhancing both its taste and texture.

    Assembling Cucumber Raita:

    Combine the shredded cucumber with a blend of essential ingredients to form the heart of the cucumber raita recipe. Add a pinch of salt, black salt, cumin powder, finely chopped green chili, and mint leaves to the beaten yogurt. Gently mix these components, ensuring a harmonious amalgamation that brings out the unique flavors of each ingredient.

    Exploring Raita’s Culinary Roots: 

    For individuals unacquainted with the culinary world of India, raita stands as a venerable traditional condiment, with its foundation resting on the velvety canvas of yogurt. This versatile accompaniment holds a distinguished place in Indian cuisine, offering a cooling and harmonious contrast to the robust flavors of spicy or highly seasoned main courses. Raita, in its various forms, serves as a multifaceted companion, enriching the dining experience by not only providing a soothing respite but also enhancing the overall gastronomic journey.

    Among the diverse array of raita variations, cucumber raita emerges as a particularly popular and refreshing choice. This delightful rendition introduces the crispness and succulence of cucumber into the creamy tapestry of yogurt, creating a harmonious fusion of textures and flavors. The cool and hydrating properties of cucumber perfectly complement the tanginess of the yogurt, offering a palate-cleansing experience that balances and enhances the overall meal.

    Cucumber raita is not only a culinary delight but also serves as a testament to the artistry inherent in Indian gastronomy. Its simplicity is deceptive, for within the seemingly uncomplicated blend of yogurt and cucumber lies a symphony of tastes and textures that elevate the dining experience. Whether enjoyed alongside aromatic biryanis, spicy curries, or as a refreshing dip for flatbreads, cucumber raita stands as a testament to the ingenious ways in which Indian cuisine balances and enhances flavors, making it a cherished and indispensable element of the culinary tapestry.

    Final Touch and Presentation: 

    As a finishing touch to your cucumber raita, garnish it with a sprinkle of chili powder and a few additional mint leaves. This not only enhances the visual appeal of the raita but also adds a subtle kick of spice and an extra burst of freshness. Serve the cucumber raita chilled to maximize its cooling effect, making it a perfect pair well with Vegetable Pulao, Veg Biryani, Chole Biryani, Paneer Pulao, or any other rice preparation. 

  • Pineapple Sandesh (Bengali Sweet)

    Pineapple Sandesh (Bengali Sweet)

    Pineapple Sandesh

    Pineapple Sandesh (Bengali Sweet)

    Pineapple Sandesh is a popular Bengali sweet. This is healthy and delicious dessert and a great dessert for sophisticated people and so easy to make. 
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 24 minutes
    Total Time 29 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
     
     

    • 4 cup whole milk
    • 3 Tbsp lemon juice
    • 3 Tbsp fine sugar
    • 1/4 tsp cardamom
    • 6 slice pineapple canned
    • 2 Tbsp sliced pistachios for garnishing

    Instructions
     

    • Making paneer: Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally.
    • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. 
    • Making Sandesh: Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
    • Add the sugar and cardamom powder into the paneer and knead the paneer again until sugar is mixed well. Now this paneer known Sandesh.
    • Spread the pineapple slices on a dry surface and pat dry using the muslin cloth or paper towel.
    • Spread the Sandesh covering the pineapple slices evenly and garnish with slice pistachios. I prefer cutting them in four.
    • Refrigerate the Sandesh for about 1 hours before serving. Pineapple Sandesh taste best when it is served chilled and refrigerating the Sandesh also helps to set over pineapple.

    Notes

    After kneading the sugar with paneer it is known as Sandesh. This is a basic Sandesh you can use this for making many variation of Sandesh. I also I have 2 more recipe of Sandesh, you will be interested Sandesh, and Chocolate Sandesh
    Tried this recipe?Let us know how it was!
  • Zucchini Pasta

    Zucchini Pasta

    Zucchini Pasta

    Zucchini Pasta: Delicious Vegan and Gluten-Free Zucchini Noodles

    Zucchini Pasta is a healthy replacement for pasta. This is a great recipe, super easy, quick and delicious. I like to serve this with homemade tomato sauce or you can serve with your own favorite sauce. Zucchini Pasta is also vegan and gluten free. 
    4.80 from 5 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Fusion
    Servings 1 people

    Ingredients
     
     

    For Zucchini Pasta

    • 2 medium Zucchini
    • 1/2 cup mushrooms sliced
    • 1/4 tsp salt
    • 1/4 tsp dry basil

    For Tomato Sauce

    • 2 cups tomatoes finely chopped
    • 2 Tbsp olive oil
    • 1/4 tsp dry basil
    • 1/4 tsp dry oregano
    • 1/8 tsp black pepper
    • 1/2 tsp red chili flakes
    • 1/2 tsp salt
    • 2 tsp sugar
    • 1/2 tsp corn starch

    Instructions
     

    • also need vegetable spiral slicer
    • In a sauce pan add the oil basil, oregano, red chili flakes add the tomatoes cook over medium heat. Tomatoes should be soft and little mushy. Add salt sugar and corn starch and cook for another minute until most of the water from tomato has evaporated. Keep the sauce aside.
    • spiralize your zucchini into noodles using a vegetable spiral slicer this is readily available. 
    • Heat the oil in a sauce pan over medium heat add the mushrooms, stir-fry until mushrooms lightly browned. Add zucchini spirals sprinkle the salt and basil. Stir fry for about 2 minutes. 
    • Serve zucchini pasta topped with tomato sauce.
    Tried this recipe?Let us know how it was!
  • Mango Shrikhand | Amrakhand

    Mango Shrikhand | Amrakhand

    Mango Shrikhand

    Mango Shrikhand

    Mango Shrikhand is a refreshing yogurt based sweet dish. Shrikand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori.
    5 from 2 votes
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    Prep Time 10 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 3 cup yogurt (curd or dahi)
    • 1 cup mango puree
    • 1/3 cup fine sugar approx, use as needed
    • 1/4 tsp crushed cardamom

    For Garnishing

    • 1/4 cup mango cut into small pieces
    • 1 Tbsp sliced pistachios pista

    Instructions
     

    • Preparing yogurt – Put a muslin or cheese cloth over a strainer. Pour the yogurt over muslin cloth. Place a bowl underneath the strainer to collect the excess water.
    • Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
    • Move the yogurt with strainer and bowl into the refrigerator for at about four hours to drain excess water. Occasionally squeeze the excess water.
    • Yogurt will become thick in consistency, like a cheese ball.
    • Add mango pulp, sugar, and cardamom powder to yogurt and mix well till sugar dissolves.
    • Chill the shrikhand before serving.
    • Garnish with mango pieces, and pistachios.
    Tried this recipe?Let us know how it was!
  • Falooda, Delicious Dessert Beverage

    Falooda, Delicious Dessert Beverage

    Falooda Recipe

    Falooda

    Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream. I like to serve this with mango. This can be an any-time snack! Falooda is popular with Mumbai road side street food. This chilled beverage-dessert is the perfect way to cool off in the summer heat.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2-1/2 Cup milk
    • 3 Tbsp sugar divided
    • 1 Cup fresh mango pulp
    • 2 Tbsp sweet basil seed tukmaria, sabza
    • 1 oz packet of falooda falooda ia a corn vermicelli
    • 6 scoops vanilla ice-cream
    • 1/2 cup finely chopped mangos for garnishing

    Instructions
     

    • Boil the milk with 2 tablespoons of sugar for about 15 minutes after milk comes to boil or until till it reduces to about 1-1/2 cup. After milk cool off refrigerate, milk should be chill.
    • Cook the falooda in boiling water, till they are soft! Strain, and chopped them in few pieces and keep aside to cool. Then refrigerator till needed, and it is chilled.
    • Add about 2 table spoons of sugar to mango pulp or as needed depends on sweetness of mango. Refrigerate the mango pulp and chopped mango, till you are ready to use.
    • soak the basil seeds/ tukmaria in a bowl in about ¼ cup of water making sure seeds are completely submerge. They will soon start to swell and look transparent. Strain and keep aside in a small bowl.
    • Milk and falooda should be refrigerated till you are ready to use, you can prepare them in advance as they can be refrigerated for 3-4 days.
    • Time to assemble the falooda, it is layered beverage-desert, take a tall glass first put 2-3 tablespoons of mango pulp, few spoons of falooda, about 2 spoons of baisel seeds, pour about ¼ cup of milk, about 1or 2 scoops of ice-cream, again some falooda and garnish with chopped mango.

    Notes

    Enjoy!
    Tried this recipe?Let us know how it was!
  • Lemonade (Classic / Strawberry)

    Lemonade (Classic / Strawberry)

    Lemonade recipe

    Lemonade (Classic and Strawberry)

    Summer is around the corner and I love this time of year! It means more time with my grandkids, a relaxed schedule and of course endless days of sun, pool and pure bliss! I like to serve refreshing Lemonade on these hot summer days. It's definitely a must-have for fun summer outings like picnics or casual lunches if you are entertaining. Today I am making two different lemonades – traditional classic Lemonade and Strawberry Lemonade. It's the perfect pick-me-up drink!
    5 from 4 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Drinks
    Servings 6 people

    Ingredients
      

    For simple syrup

    • 1 cup sugar
    • 1 cup water this is to make simple syrup
    • 1/4 cup fresh mint leaves

    lemonade

    • 3 Tbsp freshly squeezed lemon juice
    • 1/2 cup simple syrup adjust to taste
    • 1/4 tsp salt
    • 1/8 tsp black pepper grounded
    • 2 cup cold water approximately
    • Mint leaves and lemon slices to garnish
    • Ice

    Strawberry lemonade

    • 1 cup strawberries trimmed and sliced
    • 3 Tbsp fresh lemon juice
    • ½ cup simple syrup adjust as needed
    • 2 cup cold water approximately
    • Ice

    Instructions
     

    • First make a “simple syrup”. Place the sugar, water and mint leaves in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and turn off the heat.
    • After syrup cools off, strain the syrup to remove the mint leaves.
    • This syrup can be made in advance and can be refrigerated.

    Classic Lemon lemonade

    • Mix simple syrup, lemon juice, salt and black pepper to the water and pour over ice. Garnish with mint leaves and lemon slice.

    Strawberry lemonade

    • Save few slices of strawberry for garnishing and purée rest of the strawberries with ¼ cup of water in a blender until smooth
    • Then strain the puree into a bowl to remove seeds.
    • Stir together strawberry purée, with lemon juice, simple syrup, and water in a pitcher mix it well.
    • Taste, then add more sugar if desired. Serve over ice. Add few pieces of strawberry to the glass.

    Notes

    Tip: Every ingredient in this recipe can be adjusted to your taste. 
    Variations
    Replace water with soda water. Add one tablespoon fresh ginger juice.
    Tried this recipe?Let us know how it was!
  • Paneer and Rose Kulfi

    Paneer and Rose Kulfi

    Recipe submitted by Kiran Haldia

    Paneer and Rose Kulfi

    Paneer and Rose Kulfi

    Kiran Haldia
    Paneer and Rose Kulfi is easy to make dessert. Instead of traditionally creamy texture, this is more like a grainy and enjoyable texture.
    No ratings yet
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 200 gram Paneer Grated
    • 1/4 cup fresh rose petal paste
    • 8 Tbsp Sugar powdered
    • 1/2 Liter milk
    • 2 Tbsp cornflour mixed in half cup milk
    • 1/2 cup mixed dry fruits chopped
    • 1 Tbsp rose water

    Instructions
     

    • In a heavy pan boil milk with paneer. Stir continuously.
    • Add cornflour mixture and cook for another 2 minutes. 
    • Add sugar, rose petal paste and cook for 2 minutes till the mixture thickens. 
    • Cool it and add dry fruits and rose water. 
    • Freeze in desired kulfi molds for 4-5 hours.

    Notes

    Tasty and healthy kulfi is ready to eat.
    Tried this recipe?Let us know how it was!
  • Mango Mousse with Raspberry Pearls

    Mango Mousse with Raspberry Pearls

    Mango Mousse with Strawberry Pearls

    Mango Mousse with raspberry pearls

    My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so I like to incorporate them in my various recipes. This was my first time making Raspberry pearls for the garnish. I did this with a special guest, Avani, who is currently a participant on Master Chef Junior! These delicate looking pearls are simply gorgeous on desserts!
    4.80 from 5 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Servings 4 people

    Ingredients
      

    For Mousse

    • 2 cup Mango pulp
    • 1/2 tsp lemon juice
    • 1/4 cup fine sugar
    • 2 1/2 tsp Agar-Agar
    • 1/4 cup water
    • 3/4 cup whipping cream

    For Raspberry Pearls

    • 2 cups fresh raspberries
    • 2 Tbsp sugar
    • 1 Tbsp lemon juice
    • 1 1/4 tsp agar-agar powder
    • 1/2 cup oil

    Instructions
     

    Mousse

    • Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
    • In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
    • Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
    • Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.

    For Raspberry pearls

    • Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
    • In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
    • Strain the berry mixture through sieve to get raspberry sauce.
    • Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
    • Add agar-agar to raspberry sauce. Note: raspberry should be warm.
    • Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
    • Strain caviar using a fine mesh strainer. Rinse well with water.
    • Store caviar in water until ready to use.
    • Lay on a paper towel-lined plate and pat dry

    Notes

    This looks complicated but it is not.
    Enjoy!
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  • Mango Smoothie

    Mango Smoothie

    Mango Smoothie

    Mango Smoothie

    This recipe for Mango Smoothie is simply delicious, not to mention a perfect summer drink. This is a very easy and quick recipe. Mango smoothie can also make a very refreshing dessert when served in a bowl. Instead of milk or yogurt I used coconut milk and made it vegan friendly.
    5 from 2 votes
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    Course Drinks
    Servings 2 people

    Ingredients
      

    • 2 cups frozen mango chopped
    • 1/4 cup frozen banana slices
    • 1/2 cup coconut milk
    • 2 Tbsp sugar adjust to taste depends how sweet is mango
    • 2 tsp lime juice
    • 1 tsp ginger finely shredded
    • 1 cup crushed ice
    • 4-5 leaves mint for garnishing

    Instructions
     

    • To make mango smoothie put all the ingredients (mangoes, coconut cream, sugar, lime juice, ginger, mint leaves, and crushed ice) in blender.
    • Blend on high speed to make smooth and fluffy.
    • Add some water to make desired consistency.
    • Serve chilled garnish with mint.

    Serving suggestion

    • If you decide to serve mango smoothie as a dessert, don’t add any water and serve in bowls and garnish with chopped mangoes and mint leaves.

    Notes

    You will also like Mango Slush, Mango Lassi, Mango Cheesecake.
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  • Mediterranean Quinoa Salad

    Mediterranean Quinoa Salad

    Quinoa Salad

    Mediterranean Quinoa Salad

    Quinoa salad is a healthy and delicious salad. This bright and colorful salad is also a great summertime recipe. For this particular salad, I made my own homemade dressing with ginger. Ginger gives a refreshing kick to the salad. Quinoa is naturally gluten free and also high in protein.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Course Salad, Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 cup quinoa
    • 1 cup water
    • 1 large romaine lettuce chopped, discard the outside leaves
    • 2 cup arugula
    • 1 cup English cucumber cut into 1/4-inch cubes
    • 1 medium size tomato diced
    • 1 orange peeled and diced
    • About 1/4 cup feta cheese

    Dressing

    • 1 tablespoon vinegar, I am using rice vinegar
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon mustard (rai) powder
    • 1 teaspoon ginger juice*

    Instructions
     

    • For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
    • Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool.
    • In a salad bowl layered all the ingredients, spread the lettuce, arugula, quinoa save about 1/4 cup, then cucumber, tomatoes, and orange. Drizzle the salad dressing, sprinkle the saved quinoa and the last spread the feta cheese.
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  • Virgin Pina Colada (Mocktail)

    Virgin Pina Colada (Mocktail)

    Virgin Pina Colada

    Virgin Pina Colada (Mocktail)

    Virgin Pina colada, a non-alcoholic vegan drink. This is very refreshing tropical fruit drink. Pina colada is easy to make, just perfect for hot summer days. Pina colada is made with pineapple and coconut and has a nice and soothing taste.
    No ratings yet
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1-1/2 cup fresh pineapple cubes
    • 1 cup coconut milk
    • 2 teaspoons ginger chopped
    • 2 teaspoons lime juice
    • 3 tablespoons sugar adjust to taste
    • 1/2 cup water
    • 2 cups crushed ice
    • Few pineapple wedges for garnishing

    Instructions
     

    • Combine all ingredients except garnish in a blender.
    • Blend until smooth and frothy.
    • Pour the drink into 2 glasses and garnish the rim with pineapple slices.
    Tried this recipe?Let us know how it was!
  • Honeydew Melon Kulfi

    Honeydew Melon Kulfi

    Recipe submitted by Anu Saxena

    Honeydew Melon Kulfi

    Honeydew Melon Kulfi

    Honeydew Melon Kulfi is a great way to cool off from the summer heat. The sweetness of the melon makes this even more delicious. It's a simple quick and easy recipe with a fusion involving honeydew melon and kulfi.
    No ratings yet
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1/2 Honeydew Melon
    • 1 pinch of salt
    • 1/4 cup sugar
    • 200 ml (whipping) Cream

    Instructions
     

    • Cut the melon in cubes. Put it in a blender, add salt and blend it till it's smooth.
    • Transfer the melon purée in another container, and add the sugar and the cream to it.
    • Whisk everything together till the sugar dissolves.
    • Pour the mixture in the kulfi moulds/ Popsicle moulds and freeze overnight or at least for 6-8 hours.
    • You can adjust the sugar according to the sweetness of the melon.
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  • Watermelon Cooler – Lemonade

    Watermelon Cooler – Lemonade

    Watermelon Cooler (Lemonade)

    Watermelon Cooler – Lemonade

    Watermelon cooler is a refreshing summertime drink. Made with cubed watermelon, ginger ale, lemon juice and a few spices, it is sure to please. 
    No ratings yet
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups watermelon cut in small pieces
    • 1-1/2 tablespoons lemon juice
    • 2 teaspoons ginger juice
    • 2 tablespoons sugar
    • 1/2 teaspoon black salt
    • Pinch of black pepper powder
    • Approx. 3/4 cup ginger ale
    • About 1 cup ice cubes

    Instructions
     

    • In a blender place watermelon, lemon juice, ginger juice, sugar, pepper and salt together and blend until it is smooth.  Add ice and blend it again until ice is crushed.
    • Pore the drink in a glass filling the glass up to 3/4 and add ginger ale, serve immediately.
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