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!

Chickpea and Spinach Spread – Hummus
Chickpea and Spinach Spread – Hummus

Chickpea and spinach spread also known as Hummus. This healthy, vegan, gluten free, high protein, low calorie delicious spread also can be served as dip.

5 from 1 vote

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Course Appetizer
Cuisine Indian

Servings 16 oz

Ingredients

1 15 oz can chickpeas (garbanzo beans, kabule chana,)
2 tablespoons roasted sesame seeds (til)
1 cup spinach leaves all the stems removed
1-1/2 teaspoon salt
2 serrano green chili chopped adjust to taste
2 tablespoons lemon juice
2 tablespoons olive oil

Instructions

Drain the liquid from can of chickpeas, wash them well and drain the water.
In a food processor all the ingredients except oil, blend it to make smooth paste.
Add oil and mix it again. Chickpea spread is ready.

Notes
Serving Suggestions

Chickpea and Spinach Spread can be served with grilled pita bread, crackers, chips, or with fresh veggies. You can also serve this as chutney.

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Spinach Hummus Recipe: Step-by-Step Guide

Chickpea and Spinach Spread, a delightful vegan alternative to traditional hummus, combines the freshness of spinach with the creamy texture of chickpeas, perfect for gluten-free appetizers and summer snacking, complemented by a variety of chutneys and pickles.

Introduction to Spinach Hummus Recipe

In this spinach hummus recipe, we’ll explore how to combine the traditional flavors of hummus with the nutritious goodness of spinach. This delightful spread offers a unique twist to the classic hummus recipe, incorporating fresh spinach leaves for added flavor and nutrients. If you’re looking to elevate your hummus game and sneak in some extra greens, this recipe is a must-try. Let’s dive into how to make this spinach hummus in a few simple steps.

Step 1: Prepare Ingredients

Begin by gathering all the necessary ingredients for this spinach hummus recipe. You’ll need canned chickpeas, fresh spinach leaves, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Ensure your chickpeas are drained and rinsed properly before using them in the recipe. This step sets the foundation for the flavor profile of your spinach chickpea hummus.

Step 2: Blanch the Spinach

To incorporate the spinach into the hummus, we’ll blanch it first. Bring a pot of water to a boil and prepare a bowl of ice water. Submerge the spinach leaves in the boiling water for about 30 seconds, then immediately transfer them to the ice water to stop the cooking process. Once cooled, drain the spinach and squeeze out any excess water. This blanching technique helps retain the vibrant green color of the spinach while softening it for blending with the other ingredients.

Step 3: Blend Ingredients

In a food processor, combine the blanched spinach, drained chickpeas, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the processor as needed. Adjust the consistency by adding more olive oil or a splash of water if necessary. The key is to achieve a velvety texture that’s perfect for spreading or dipping.

Step 4: Adjust Seasoning

Taste the spinach hummus and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice if needed to balance the flavors. You can also customize the seasoning by incorporating additional spices like paprika or cayenne pepper for an extra kick. Don’t hesitate to experiment with different flavor profiles to suit your taste buds.

Step 5: Serve and Enjoy

Transfer the spinach hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of cumin or paprika for visual appeal. Serve it with your favorite accompaniments such as pita bread, fresh vegetables, or crackers. This versatile spread is perfect for snacking, appetizers, or as a flavorful addition to sandwiches and wraps. Enjoy the unique blend of flavors and the nutritional benefits of this homemade spinach hummus.

Tips for Making Spinach Hummus
- To enhance the flavor of your spinach hummus, consider roasting cloves before adding them to the recipe to add a subtle sweetness and depth of flavor to the spread.
- Experiment with different variations by incorporating additional ingredients such as roasted red peppers, sun-dried tomatoes, or fresh herbs like parsley or cilantro.
- For a smoother texture, you can peel the chickpeas before blending them. Simply pinch each chickpea between your fingers to remove the thin outer skin.
Variations of Spinach Hummus
- Roasted Red Pepper Spinach Hummus: Add roasted red peppers to the basic spinach hummus recipe for a smoky and slightly sweet flavor profile.
- Sun-Dried Tomato Spinach Hummus: Incorporate sun-dried tomatoes packed in oil for a rich and tangy twist on traditional hummus.
- Herbed Spinach Hummus: Blend fresh herbs such as parsley, cilantro, or basil into the spinach hummus for an added burst of freshness.
Benefits of Spinach Hummus
- Nutrient-Rich: Spinach is loaded with vitamins, minerals, and antioxidants, making this spinach hummus a nutritious snack option.
- Fiber-Packed: Chickpeas are a good source of fiber, which helps promote digestive health and keeps you feeling full and satisfied.
- Versatile: Spinach hummus can be enjoyed in various ways, whether as a dip, spread, or component of a meal, making it a versatile addition to any menu.
FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of blanching it?

A: Blanching the spinach helps soften it and preserve its vibrant green color, but you can certainly use fresh spinach if preferred. Just ensure it’s thoroughly washed and dried before adding it to the recipe.

Q: How long does spinach hummus last in the refrigerator?

A: Properly stored in an airtight container, spinach hummus can last in the refrigerator for up to one week. Be sure to give it a stir before serving, as separation may occur over time.

Q: Can I freeze spinach hummus?

A: Yes, spinach hummus can be frozen for future use. Transfer it to a freezer-safe container, leaving some room for expansion, and store it for up to three months. Thaw in the refrigerator overnight before serving.

Q: Is spinach hummus gluten-free?

A: Yes, this spinach hummus recipe is gluten-free, making it suitable for individuals with gluten sensitivities or allergies.

By following this comprehensive guide, you can easily whip up a batch of flavorful and nutritious spinach hummus to enjoy with your favorite snacks or meals. Get creative with your toppings and accompaniments to customize this versatile spread to your liking. Whether you’re hosting a gathering or simply craving a healthy snack, this spinach hummus recipe is sure to be a hit.

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

Paneer Tikka Masala Recipe

Chana Chaat (Spicy Chickpea Salad) Recipe

Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

Raj Kachori (Crunchy Chaat) Recipe

Vegetable Biryani Recipe

These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
October 26, 2013
Cucumber Salad
Cucumber Salad

This fresh cucumber salad is easy to prepare. The dressing is creamy, and a touch of fennel seeds adds a unique flavor. This refreshing, healthful low-calorie salad also looks beautiful.

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Course Salad
Cuisine Indian

Servings 2 people

Ingredients

Ingredients:
2 cup cucumber, thinly sliced
2 tablespoons cashews coarsely ground
1 tablespoon mint finely chopped
for Dressing
1 tablespoon olive oil
2 teaspoon lemon juice
½ teaspoon salt
½ teaspoon sugar
1/8 teaspoon black paper
2 teaspoon ginger juice *
1 teaspoon fennel seeds coarsely ground

Instructions

Dressing; In a bowl, mix all the dressing ingredients well. Set aside.
Peel the cucumber, leaving strips of skin. Slice thin, crosswise. The slices should look like half-moons.
Toss the cucumber with ground cashews and mint to coat the slices.
Just before serving, add the dressing. Mix it well.

Notes
Notes

*To make the ginger juice, shred the ginger using a fine shredder or zester. Squeeze the shredded ginger with your fingers to get all the juice out.

If you are allergic to nuts make the salad without cashews, Cucumber Salad still tastes great.

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October 9, 2013
Mango Parfait
Recipe submitted by Nadia
Mango Parfait

I started eating mango thanks to my Thai sister-in-law and now… I can not live without!
Mango Parfait is a simple quick & easy sweet dessert recipe, which can also be prepared well in advance: perfect for a dinner or party with lot of friends!

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Course Beverages
Cuisine Indian

Servings 2 (depends on the size of cups)

Ingredients

1 ripe mango
200 mL of whipping cream
1/2 lemon
3 teaspoons of sugar
1/2 teaspoon ground ginger
6 biscuits (like "morning coffee biscuits" or what you prefer)
sliced almonds for garnish

Instructions

Crumble the cookies very coarsely and leave them aside.
Squeeze half a lemon and mix it well with sugar (remove the seeds!).
Clean the mango and put in a mixer and whip until it is smooth and creamy. Then mix the mango puree with sweetened lemon juice and ginger and put apart.
Whip the cream with the whisk of a food processor.
Gently mix the whipped cream with the mango puree with a dipper.
Compose the cups in layers starting with a teaspoon of the creamy mixture on the bottom of the cups and continue with a layer of cookies, then back to the mango cream, until you get to level (two or three layers are ideal).
Place in the refrigerator and wait at least 30 minutes before serving with slivered almonds to decorate.

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September 5, 2013
Chocolate Mango Fudge
Recipe submitted by Megha Sharma
Chocolate Mango Fudge

Tangy mangoes are very much in season these days and this rice preparation made with this seasonal fruit is worth trying. Chocolate Mango Fudge is exotic, flavorful, very colorful, easy to make and quick to serve. You can amaze your party guests with this recipe. I prepared this recipe today and it turns out pretty good so here I am sharing this recipe with all of you.

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Course Dessert
Cuisine Indian

Ingredients

1 Mango
1/4 Cup Rice
1 Cup Coconut milk
50 gm Chocolates
Sugar
8-10 Almonds Chopped

Instructions

Cut the chocolates in pieces and melt it over a hot water steam, It will take 5 minutes. After melting mix some chopped almonds in the melted chocolate and keep it aside for cooling.
Now bring a frying pan and add rice and coconut milk to it and let it cook over medium heat for 20 minutes. Add 2 tablespoon sugar to it and let it cool.
Meanwhile bring a mango peel it and cut it into small cubes.
Bring half of the cubes in a grinder and grind it with 2 tablespoon water and 2 teaspoon of sugar. Mix it with rest of the cubes. Pour the mix in a bowl.
Bring a bowl, I have used square shaped bowl here to give it square shape which looks pretty cool. Fill it with cooked rice and then a layer of melted chocolate.
Let it cool in a refrigerator for 30 minutes or as required.
After cooling put it upside down in a plate keeping it's shape intact. Pour the mango mix over it as in the picture.
Garnish it with chopped almonds, pistachios, raisins etc. I have used a chocolate to put as a decorating cap which is making it much more beautiful for presentation.

Notes
Your Chocolate Mango Fudge is ready to eat, and it smells so good. Chocolate gives it a nice flavor and chopped almonds give the crunchiness. You can adjust the sweetness according to your taste. I hope you try it and love the praise from your guests.

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September 5, 2013
Coconut Kulfi
Recipe submitted by Poornima Molri
Coconut Kulfi

Coconut Kulfi is a great take on the traditional kulfi. If you love coconuts, then this recipe is a must try. Its a nice summer recipe and a cold dessert

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Course Dessert
Cuisine Indian

Ingredients

400 ml Coconut Milk – (first pressed milk)
150 ml Condensed milk –
2 tbsp Corn flour –
2 tbsp Almond powder – (heaped)
2 tbsp Desiccated coconut – (heaped)
Desiccated coconut mixed with sugar – for garnishing

Instructions

In a pan add condensed milk on medium flame.
Add coconut milk and let it simmer for 10-12 minutes. You can see the coconut milk coming together with condensed milk.
Now add a little water to corn flour and mix it without any lumps.
Pour this corn flour mix to the boiling mixture. Keep stirring for another 5 minutes. You can actually see the mixture thickening.
Now remove from flame and add almond powder and desiccated coconut. Let the mixture cool to room temperature.
Once cooled down, pour this mixture into kulfi moulds and let it set in refrigerator for couple of hours.
Unmould the kulfi and roll it in the desiccated coconut mixed with powdered sugar and serve immediately.
Chilled coconut kulfi is ready.

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August 2, 2013
Spicy Coconut Lemonade
Recipe submitted by Siminder Kaur
Spicy Coconut Lemonade

Spicy Coconut lemonade is a refreshing fusion or a twist over the traditional lemonade infused with spicy flavors. It’s a drink best associated with the summer months and a favorite among all age groups.

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Course Beverages
Cuisine Indian

Ingredients

500 ml Coconut water
1 inch Fresh Ginger – piece
1 tablespoon Fresh lime juice
Fresh cilantro – a few sprigs
1 tablespoon Honey
¼ teaspoon Ground Black pepper
¼ teaspoon Red paprika
¼ teaspoon Black salt
¼ teaspoon Roasted cumin powder

Instructions

Squeeze juice out of fresh shredded ginger.
Muddle cilantro in a drink shaker to get the juice and the flavors out of it.
Combine coconut water, ginger juice, lime juice, honey, black pepper, paprika, black salt and ground cumin powder in the shaker and mix well.
The quantity of the ingredients can be fine-tuned according to one’s liking with a taste test.
Pour the drink mix over ice cubes. Garnish with a lime wedge.

Notes
Notes:
You can garnish the drink with fresh chopped coconut pieces to enhance the coconut flavor.

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August 2, 2013
Grilled Corn off the Cob (Bhutta/Makai)
Grilled Corn off the Cob (Bhutta/Makai)

My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is a quick & easy and no mess and a yet a healthy recipe. This is a delicious simple twist on the traditional grilled corn on the cob.

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Course Appetizer
Cuisine Indian

Servings 4 people

Ingredients

4 ears corn, husked and silky thread remove
1 teaspoon oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
1 teaspoon finely grated ginger

Instructions

Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.
Coat the flat bottom heavy frying pan with oil 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.
When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.
You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.

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Grill Corn off the Cob: A Flavorful Delight

Grilled corn off the cob makes for a delightful appetizer, perfect for summer gatherings, that’s gluten-free, vegan, and kid-friendly, offering a wholesome snack option for everyone to enjoy. Grilling corn off the cob is a fantastic way to elevate this classic vegetable, imparting a delightful smoky flavor while maintaining its natural sweetness.

Grilling corn off the cob not only adds depth to the taste but also brings a visually appealing charred texture to the dish. If you’re wondering how to grill corn off the cob, fear not! It’s simpler than you think. Let’s dive into the process and explore the nuances of this delectable preparation.

To prepare this delectable dish, begin by removing the kernels from the corn. This can be easily accomplished by first tearing away the husk to reveal the golden kernels nestled within. With a steady hand, guide a sharp knife downwards along the cob, separating the kernels from their base. This process ensures that each kernel is freed from its attachment, ready to impart its sweet, crisp flavor to the dish.

Next, prepare a flat-bottomed heavy frying pan by coating it with oil. This step is essential for achieving a golden, caramelized exterior on the corn kernels. The oil acts as a medium for heat transfer, ensuring even cooking and preventing the kernels from sticking to the pan. Once the pan is adequately coated, heat it over medium-high heat, allowing the oil to reach its optimal temperature.

Once the pan is heated, carefully add the freshly removed corn kernels. The sizzle of the kernels hitting the hot surface is a testament to the imminent transformation they are about to undergo. With a spatula or wooden spoon in hand, stir-fry the kernels for 4-5 minutes, ensuring continuous movement to prevent uneven cooking and to coax out their natural sweetness.

As the kernels dance in the heat, they will gradually take on a medley of colors, ranging from light golden to deep brown. Some kernels may even burst open, reminiscent of the crackling sound of grilling over an open flame. This visual and auditory symphony is a sign that the kernels are nearing perfection, their flavors intensifying with each passing moment.

When the kernels have achieved a uniform color and are tinged with a hint of caramelization, it is time to remove them from the heat. With the pan still sizzling, add a dash of salt, a sprinkle of black pepper, a squeeze of fresh lemon juice, and a hint of ginger. These carefully selected seasonings complement the natural sweetness of the corn, elevating its flavor profile to new heights.

Give the ingredients a gentle stir, allowing the flavors to meld together and coat each kernel with their tantalizing essence. The aroma that wafts from the pan is a testament to the culinary magic that has taken place, promising a taste experience that transcends expectation.

As you take your first bite, you will be greeted with a burst of flavor that rivals the charred perfection of corn grilled over charcoal. The sweetness of the kernels is enhanced by the savory notes of salt and pepper, while the brightness of lemon juice adds a refreshing tang. The subtle warmth of ginger lingers on the palate, leaving a tantalizing finish that beckons for another bite.

Tips for Success
- Maintain medium-high heat: Consistency in heat is key to achieving perfectly grilled corn off the cob. Avoid fluctuations in temperature for optimal results.
- Rotate the corn: Turning the corn regularly ensures even cooking and prevents any single side from burning.
- Experiment with seasonings: Don’t be afraid to get creative with seasonings and toppings to elevate the flavor profile of your grilled corn off the cob.
Variations to Explore
- Spicy Chipotle Corn: Brush grilled corn with chipotle-infused butter for a smoky and spicy kick.
- Herb-Infused Corn: Toss grilled corn with chopped fresh herbs such as cilantro, parsley, and chives for a burst of freshness.
- Sweet and Savory Corn: Drizzle grilled corn with honey and sprinkle with crispy bits of fried bell peppers for a delightful combination of sweet and savory flavors.
Benefits of Grilling Corn off the Cob

Grilling corn off the cob offers numerous benefits beyond its enticing flavor. By removing the kernels from the cob, you create a versatile ingredient that can be incorporated into various dishes with ease. Additionally, grilling imparts a smoky essence to the corn, enhancing its natural sweetness and elevating its overall taste profile. Furthermore, corn off the cob on the grill is a visually appealing dish that adds a pop of color to any table spread, making it a favorite among both chefs and diners alike.

FAQs (Frequently Asked Questions)

Q: Can I grill corn off the cob ahead of time?

A: Absolutely! Grilled corn off the cob can be prepared in advance and reheated just before serving. Simply store the grilled kernels in an airtight container in the refrigerator for up to two days. When ready to serve, reheat the corn in a skillet over medium heat until warmed through.

Q: Can I freeze grilled corn off the cob?

A: Yes, you can freeze grilled corn off the cob for future use. Allow the grilled kernels to cool completely, then transfer them to a freezer-safe bag or container. Label the container with the date and store it in the freezer for up to three months. To use, simply thaw the corn in the refrigerator overnight before reheating.

Q: Can I grill corn off the cob indoors?

A: While grilling corn off the cob is traditionally done outdoors on a grill, you can also achieve similar results indoors using a grill pan or a cast-iron skillet. Simply heat the grill pan or skillet over medium-high heat and follow the same grilling process as you would on an outdoor grill.

Q: Can I use frozen corn instead of fresh for grilling?

A: While fresh corn is preferred for grilling, you can certainly use frozen corn kernels as a convenient alternative. Thaw the frozen corn before grilling and pat it dry to remove excess moisture. Keep in mind that frozen corn may require slightly longer cooking time than fresh corn to achieve that perfect char.

Explore More Recipes

Looking to expand your culinary repertoire? Explore more mouthwatering recipes on Manjula’s Kitchen:
With these delectable recipes at your fingertips, you’re sure to impress family and friends with your culinary prowess. Happy cooking!
June 13, 2013
Vegan Jello (Gelatin Free Jello)
Vegan Jello (Gelatin Free Jello)

This is a great vegan recipe for Jello! Jello is a simple easy snack that most kids love. Instead of adding gelatin, I am using Agar-Agar. It is an excellent vegetarian alternative for gelatin. It's a good snack for kids and adults alike.

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Course Beverages
Cuisine Indian

Servings 4 people

Ingredients

1 cup grape juice
1 cup water
1/4 cup sugar
1/2 teaspoon agar-agar powder (available in Indian and Asian stores)

Instructions

Dissolve the agar-agar in water, in saucepan combine juice, sugar, and water with agar-agar.
Bring it to boil over medium heat. Stir occasionally making sure agar-agar is mixed well. Let it boil for about 2 minutes.
Remove from the heat pour into individual cups or molds, or in a small glass tray. Refrigerate for about 3-4 hours.
Jello is ready to serve.

Notes
Notes

Pour the juice in the dish while it is hot as Jello will start getting set as it cools.

I have experimented many times to give the right texture to the Jello and this combination comes out just right. Adding more agar-agar or not adding water with the juice will make jello very firm.

Store bought orange juice did not work well for this recipe, but fresh orange juice works great.

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May 16, 2013
Cucumber Cooler
Cucumber Cooler

Cucumber cooler with mint makes a very refreshing drink. This has a nice and soothing taste. This drink can be prepared up to a day in advance and it is great for outdoor parties and picnics.

4 from 3 votes

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Course Drinks
Cuisine Indian

Servings 3 people

Ingredients

1 cucumber peeled and cut in small cubes to make about 2 cups
8 mint leaves, about
3 cups Water
1 tbsp lime juice adjust to taste
3 tbsp sugar adjust to taste
1/4 tsp salt
1/4 tsp black pepper
ice cubes to serve

Instructions

In a blender, puree the cucumber, mint, salt, pepper and sugar. Pour the puree through a fine mesh strainer into a bowl. Use the spoon to press the solids to take out all the juice. There will be about 1-1/4 cups of cucumber juice.
Add the lime juice and water mix it well.
Fill the glasses with ice cubes and pour the cucumber drink. Cucumber cooler is ready to be served. Enjoy!

Notes
I like to use English cucumber for this drink
you will also like Fruit Smoothie, Aam Ka Panna

Keyword Kheera Drink, Summer Drink

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May 9, 2013
Beet salad with Mango dressing
Recipe submitted by Jeeja Jaison
Beet salad with Mango dressing

This delicious healthy salad is an alluring combination of roasted beets, mandarin oranges, leafy greens with creamy mango dressing. The mixture of sweet and tart flavors with a tangy mango dressing turns this salad recipe into something special. Total time: 1 Hour This recipe will serve 4.

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Course Salad
Cuisine Indian

Ingredients

4 small beets
2 teaspoons olive oil
1/4 tsp black pepper
About 4 cups baby salad greens
2 mandarin oranges, peeled and sectioned
1/4 cup crumbled fresh paneer (optional)
2 tbsp coarsely chopped almonds, toasted
Dressing
1 medium sized raw mango, peeled and cut into cubes.
2 sprigs of cilantro/coriander leaves, stem removed
Approx 2 tbsp fresh lime juice, or to taste
Approx 1 tsp honey
1/4 tsp roasted ground cumin seeds
1/4 tsp of salt

Instructions

Preheat oven to 375 degrees Fahrenheit. Combine beets and 2 tsp olive oil and ¼ tsp pepper in a bowl and toss to coat. Place beets in a baking pan.
Cover tightly with aluminum foil and roast for 45 minutes or until tender when pierced with the tip of a small knife.
When the beets have cooled slightly but are still warm, rub off the skins with a towel. Trim off roots.
Cut beets into ½ inch wedges; cool completely.
Blend all the dressing ingredients together until creamy. Adjust seasonings to taste, adding more honey, lime juice, or salt if desired.
Place greens and beets in a large bowl; Scatter the orange segments in the bowl. Pour the dressing over salad and toss gently. Top each serving with 1 tablespoon crumbled paneer and 1 1/2 teaspoons toasted almonds

Notes
Variations

Baby salad greens can be replaced with spinach or any greens of choice.

Instead of roasting the beets we can boil them. Cover the beets with water, bring to a boil, and simmer for 45 minutes or until beets can easily be pierced with the tip of a small knife.

Replace the almond with roasted crushed peanuts.

Additional Note: To make crumbled paneer:

1 cup milk

1/2 Tbsp lime juice with 1 tsp water

Method

Let the milk boil on medium high stirring continuously.

When the milk is boiling add lime juice, then strain the paneer onto muslin/thin cotton cloth and run it under cold water, squeeze excess water.

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May 8, 2013
Jaljeera in the Summertime!

I have been wanted to work on my recipe for Jaljeera for a very long time now. Jaljeera is a very easy and flavorful drink to make up. I have many great memories of drinking Jaljeera in the summer. Jaljeera is similar to flavored lemonade. So I finally decided to work on the recipe and start formulating the ingredients and measurements for it. I decided my old Jaljeera recipe needed a revamp. So I decided to get inspiration from Google! While researching, I came across a blog for Jaljeera, where Naini Setalvad explains the benefits of all the spices used to make Jaljeera. Check out this interesting article at http://www.dnaindia.com/health/column_jaljeera-magic_1263764 I thought it was interesting and wanted to share. This article reminded me of my grandmother’s thoughts on why Jaljeera is a great drink to enjoy on hot summer days.

With that said, I am working on finalizing my recipe for Jaljeera! The recipe will be coming soon!

September 14, 2012
Aloo Jeera (Potatoes with Cumin Seeds)
Aloo Jeera

Aloo Jeera is a quick & easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices. It makes up for a nice vegetable dry dish as a lunchbox option.

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Prep Time 5 minutes
Cook Time 10 minutes
plus boiling potatoes 25 minutes
Total Time 15 minutes

Course Side Dish
Cuisine Indian

Servings 4 people

Ingredients

4 cups about 5 medium size potato boiled peeled and cut into bite size pieces
2 tbsp oil
1-1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tbsp ginger thinly sliced adrak
2 green chili seeded and sliced length wise hari mirch
1-1/2 tsp crushed coriander dhania
1/4 tsp turmeric haldi
1/4 tsp red chili powder
1 tsp salt
1 tsp mango powder amchoor
2 tbsp cilantro finely chopped hara dhania

Instructions

Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
Turn off the heat and add cilantro. Mix it well and serve it hot.

Notes
Notes: Jeera Aloo also can be served as snack or chat drizzling with whipped yogurt and tamarind chutney. Make sandwiches, use left over Roti or Paratha and roo Aloo Jeera to make a Wrap and these wrap make a good lunch box meal.

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September 14, 2012
Nariyali Bhat (Sweet Coconut Rice)
Recipe submitted by Pradnya Honrao
Nariyali Bhat (Sweet Coconut Rice)

Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.

1 from 1 vote

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Course rice
Cuisine Indian

Ingredients

Ingredients:
1 cup Basmati Rice
1 cup Fresh garted Coconut or frozen shredded Coconut
1 cup Sugar
1 cup coconut milk and 1/2 cup water
6 tsp Ghee or unsalted butter
1/2 tsp Saffron soaked in 1 tbsp milk
Cardamom powder to taste
3 to 4 whole Green Cardamom
5 to 6 Cloves
1 stick of cinnamon
pinch of salt
1/3 cup Almonds, Cashew nuts, raisins all together

Instructions

Method
Wash and drain rice for 30 min.
Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
Add this mixture on rice.
Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
Sweet coconut rice is ready to serve. Enjoy.

Notes
Additional Tips:

Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.

Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.

Use orange food color instead of saffron.

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September 5, 2012
Chilled Melon Soup
Chilled Melon Soup

Looking for adding some pizzazz to your summer meal? Try this refreshing Chilled Melon Soup. It is quick & easy to prepare and can be served as a starter or dessert. This is a light and elegant soup, perfect for summer.

4 from 1 vote

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Course Soup
Cuisine Indian

Servings 4 people

Ingredients

Ingredients:
1/2 medium cantaloupe peeled seeded and cubed this will make 4 cups of cubed cantaloupe
1/2 cup plain yogurt
2 tablespoon sugar
1 tablespoon finely chopped ginger
6-8 mint leaves
1/4 teaspoon salt
Pinch of black pepper
1 tablespoon freshly squeezed lemon juice

Instructions

Method
In a blender puree ginger, mint leaves with half the melon. Add remaining melon, yogurt, sugar, salt, pepper and lemon juice. Blend until it is smooth.
Refrigerate for best taste. Keep in freezer for about half an hour before serving.

Notes
Notes
Try any variety of melon in this recipe.

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August 10, 2012
Masala Thai Iced Tea
Recipe submitted by Siminder Kaur
Masala Thai Iced Tea

Masala Thai Iced Tea is a refreshing take on the traditional Thai iced tea infused with Indian spices. Its a great beverage to be tried during summers and infused with spices it acts as a healthy option to be tried.

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Course tea
Cuisine Indian

Ingredients

Ingredients:
1 1/2 cup water
1/4 inch piece peeled ginger
2 green cardamom pods, crushed slightly
2-3 small pieces cinnamon
2 cloves
1 teaspoon fennel seeds
1/2 – 1 tablespoon loose tea (depending upon taste) or 2 black tea bags
1/4 cup sweetened condensed milk, adjust as needed
1-2 sprigs of mint leaves

Instructions

Method
In a sauce pan / pot, put water, ginger, cardamom, cinnamon, cloves, fennel seeds and let it come to a boil.
After water comes to a boil, put tea and let it steep for 3-5 minutes until tea loses its color and fragrance into the water.
Cool the tea mixture and let it come to room temperature.
Strain the tea using a sieve and mix well with the condensed milk. Taste for sweetness and adjust condensed milk according to taste.
Cover and refrigerate until ready to serve. Garnish with mint sprigs just before serving. Tea is best served when chilled.

Notes
Additional Tips:

To add more flavor, top with whipped cream and/or make a swirl with some more condensed milk to make it look prettier.

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July 29, 2012