Drinks

Smoked Sattu Buttermilk

Featuring Smoked Sattu Buttermilk: A Cool and Earthy Refreshment! 🌞 Looking for a quick escape from the sweltering summer heat? Say goodbye to thirst with Smoked Sattu Buttermilk – a refreshing twist on a classic drink that’s both easy to make and high in protein!

Course Drink
Servings 2 persons
Preparation Time 7-8 minutes
Cook Time 1 – 2 minutes

Ingredients for the Smoked Sattu Buttermilk

( 1 cup=200 ml, 1 tbsp=15 ml)

1 cup Yogurt
4 tbsp Sattu (roasted gram flour)
1 tbsp Jeera powder
1 tbsp Cumin seeds
½ tsp Hing
1 tbsp Ghee
Black salt to taste
1 tbsp Finely chopped coriander leaves for garnish
2 cups Water (chilled)

Instructions for the Smoked Sattu Buttermilk

1 In a bowl whisk the yogurt, sattu and chilled water. Ensure there are no lumps. Add in the black salt and roasted jeera powder.
2 Heat a small clay diya. Add ghee. Get it to smoking point. Splutter the jeera seeds and hing. After a minute add the clay diya to the buttermilk mixture and cover the vessel. (The clay vessel adds the earthiness to this buttermilk). Remove the diya after 2 minutes or so.
1 Garnish with fresh coriander leaves and serve at once.
Drinks

Jal Jeera

This beloved beverage is not only a treat for your taste buds but also packed with digestive benefits, making it a staple in many Indian households. Plus, it’s far superior to the ready-to-mix versions that often contain artificial ingredients. In a mixer, blend the coriander leaves, pudina leaves, lemon juice, ginger, roasted cumin seed powder, and rock salt. Once everything is well blended, strain the mixture and add some crushed ice to make it extra refreshing. Finally, garnish with some namkeen boondi. These little crunchy balls not only add texture but also enhance the overall flavour of the drink.

Course Drink
Servings 2 persons
Preparation Time 7-8 minutes

Ingredients for Jaljeera
( 1 cup=200 ml, 1 tbsp=15 ml)

1 cup Corriander leaves
½ cup Pudina (mint) leaves
1 no. Juice of lemon
½ inch pc ginger
1 tsp Roasted cumin seed (jeera) powder
Rock salt to taste
1 tbsp Sugar (optional)
Namkeen boondi (for garnish)
2 glasses Water

Instructions for the Jaljeera

1 Blend all ingredients except boondi in a mixer. Strain. Adjust the seasonings as per your taste.
2 Add crushed ice. Garnish with namkeen boondi and serve chilled.

 

Snacks

Bread Dhokla

Dhokla with a Twist: Introducing the Easy & Delicious Bread Dhokla! ⏰

Craving that familiar, savory snack but short on time? Look no further than the Bread Dhokla, a delightful twist on the classic Gujarati staple! Create a flavourful and tangy spread with hung curd, ginger-chili paste, and a touch of salt. Cut the 4 corners of the bread slices. Spread a thick layer of the yogurt mixture on 2 slices and cover with the remaining 2 slices. Cover with a damp muslin cloth and refrigerate for an hour.

Just before serving, heat oil and splutter the mustard seeds and curry leaves.

Give it a try and experience the magic of this innovative twist on a classic!

Course Snacks
Servings 2
Preparation Time 5 – 7 minutes
Cook Time 1 minute

Ingredients for Bread Dhokla

 ½ cup Hung yogurt
1 tsp Green chili ginger paste
 Salt to taste
1 tbsp Oil
1 tsp Mustard seeds
A few Neem leaves
4 nos  Bread slices

Instructions for the Bread Dhokla

1 Mix the hung curd, ginger chili paste and salt together. Mix and make like a spread.
2 Cut the 4 corners of the bread slices. Spread a thick layer of the yogurt mixture on 2 slices and cover with the remaining 2 slices. Cover with a damp muslin cloth and
refrigerate for 1 hour or so. (The damp cloth keeps the bread moist and doesn’t dry it up)
3 Just before serving, heat oil. Splutter the mustard seeds and curry leaves. Garnish on top of the bread slices. Cut into 4 squares and serve at once. Serve chilled.

Note:- You can also grill the bread on tawa with a little butter on both sides and serve.

Desserts

Mango Yogurt

As the summer sun blazes, our bodies crave cool, refreshing treats.🥭 Look no further than the perfect summer duo – luscious mangoes and creamy yogurt.
This ‘Mango Yogurt’ recipe is not just a dessert, it’s a summertime symphony in a bowl it keeps your body cool and your gut healthy too. In a bowl whisk the yogurt, sugar, ice cream and essence together. Spread a full layer in a serving bowl or mason jar. On top spread a layer of the fresh Alphonso mango puree.

Serve chilled because this recipe takes your basic yogurt to a whole new level

Course Dessert/Main
Servings 2
Preparation Time 10 minutes
Cook Time NIL

Ingredients for the Mango Yogurt

2 cups Hung yogurt
2 – 3 tbsp Powdered sugar
1 tsp Vanilla essence
½ cup Vanilla ice cream
1 cup Alphonso mango puree

Instructions for the Mango Yogurt

1 In a bowl whisk the yogurt, sugar, ice-cream and essence together.
2 Spread a full layer in a servings bowl or mason jar
3 On top spread a layer of the fresh alphonso mango puree. Chill this for 3 -4 hours.

Serve chilled.

Note:-

Use fresh full fat milk curd for this recipe. In case the mango is sour add 1 tbsp sugar to the puree.

You can increase or decrease the sugar quantity as per your taste.

Mains

Raw Mango Rasam!

Here’s a twist to the classic traditional South Indian Rasam.

Featuring ‘Raw Mango Rasam’ 🥭 Once you try this lip-smacking Rasam there’s no turning back. Its simplicity and lightness perfectly capture the essence of summer dining. Crafted with raw mango pulp and infused with rasam powder, mustard seeds, and a hint of jaggery powder, this dish offers an authentic burst of flavour. For the complete meal experience of the South, pair it with steamed rice and papadum. 🍚

Here’s what you need to prepare this tangy Raw Mango Rasam!

Course Main Course
Servings 2
Preparation Time 10 minutes
Cook Time 10-12 minutes

Ingredients for the Raw Mango Rasam

3-4 cups Moong/tuvar dal water
½ to 3/4th  cup Raw mango pulp
2 tbsp MTR Rasam powder
½ tsp Turmeric (haldi) powder
1 – 2 tbsp Jaggery powder
1 tbsp Mustard seeds
3 – 4 nos Red chilies, whole
A few Curry leaves
1 – 2 tbsp Ghee/ oil
Salt to taste
Corriander leaves for garnish

Instructions for the Raw Mango Rasam

1 Heat ghee or oil. Sauté the mustard seeds, curry leaves and whole red chilies.
2 Add in the moong/ tuvar dal water. Add in the pulp. Add in the turmeric and rasam powder. Stir and bring to boil. Season with salt. Add in the jiggery powder. Taste and adjust the seasoning. Let it boil for 10 – 12 minutes.
3 Garnish with coriander leaves and serve with plain rice.
Desserts

Rasgulla Mango Marvel

Mango Marvel is a fruity twist on the classic rasgulla. 🥭

When it’s summertime and these tropical fruits are in full swing, I couldn’t hold myself back from trying this ‘marvelous’ dessert.

To begin with, squeeze the juice from the rasgullas, split it in half, and layer with rabri and diced mangoes. Garnish it with saffron strands (kesar) and chopped green pistachios.

To whip up the ‘Ras’, scoop out the ripe and sweet pulp of mangoes. Top the chilled rasgullas on aamras.
Enjoy it chilled for a refreshing or I can say aam-azing experience.

Summer heat got you down? This dessert will turn your frown upside down!
Here’s what you need:

Course Dessert
Servings 4
Preparation Time 15 minutes
Cook Time Nil

Ingredients for Rasgulla Mango Marvel

6-7 Nos Rasgulla (store bought)
1 big Alphonso Mango, diced
1 cup Alphonso mango ras (aamras with 1 tbsp sugar mixed into it)
½ cup Rabri
Chopped pistachios for garnish
1 tbsp Kesar strands mixed with a little milks

Instructions for the Rasgulla Mango Marvel

1 Squeeze out the juice (syrup) from the rasgullas. Split the rasgullas into 2 halves.
2 Arrange them on a plate. Add 1 tbsp sweetened rabri on each rasgulla. Top with diced alphonso mangoes. Garnish with kesar strands and chopped green pistachios. Chill in the fridge for 1 hour.
3 In the serving bowl add the sweetened aamras below. Arrange the chilled rasgullas on top and serve chilled.
Mains

Turai Chenna

As the summer sun heats things up, who craves a heavy meal that leaves you feeling sluggish?
This season is all about light, flavorful dishes that tantalize your taste buds without weighing you down.

Presenting Turai Chenna, a vibrant creation that’s perfect for a hot day! This dish is a symphony for your senses – light on your stomach and cool for your body. It can be enjoyed on its own as a light and satisfying lunch, or pair it with brown rice or roti for a complete and flavourful meal.

Course Main Course
Servings 2 – 4
Preparation Time 5 minutes
Cook Time 10-12 minutes

Ingredients for the Turai Chenna
(1 cup = 200 ml; 1 tbsp = 15 ml)

250 gm Turai
1 cup Fresh chenna
2-3 Green Chilies, slit into two pieces
½” Ginger julienned
1 tsp Ginger green chili paste
1-2 tbsp Ghee
1 tbsp Cumin seeds
Salt to taste
A pinch of sugar
Lemon juice as per taste
Corriander leaves for garnish

Instructions for the Turai chenna

1 Cut the fresh turai into roundels. Wash and keep aside
2 Heat ghee in a kadhai. Splutter the cumin seeds and sauté. Sauté the ginger-green chili paste and the fresh green chilies and ginger juliennes.
3 After 1 minute add in the turai pieces. Add a pinch of sugar (it helps to retain the fresh green colour). Add salt. Cover and let it cook. It releases water on its own. If it feels too dry add in ½ – 1 cup water.
4 Once turai is a little cooked add in crumbled fresh chenna and cook for 5 minutes. Add in lemon juice, taste and adjust the seasonings. Garnish with coriander leaves and serve.
Soups & Salads

2-Minute Asian Cucumber Salad

As the summer sun starts to blaze,🌞 we all crave dishes that are light, refreshing and hydrating. Well, look no further than this cooling cucumber salad with an Asian twist! 🥢 It’s the perfect way to beat the heat and keep your meals crisp and invigorating! 🥒

Course Salads
Servings 2 persons
Preparation Time  2 minutes
Cook Time Nil

Ingredients for the 2-Minute Asian Cucumber Salad
(1 cup = 200 ml; 1 tbsp = 15 ml)

1 No Green cucumber sliced
1 tsp Chili oil crisp
1 tbsp  Honey
1 tbsp Light soya sauce (Kikkoman)
3 – 4 tbsp Lemon juice
1 tbsp Toasted black sesame seeds
1 tbsp Finely chopped green spring onions to garnish
Salt to taste

Instructions for the Salad

1 Cut the cucumbers as shown and chill them.
2 Mix the ingredients for the salad in a bowl. Add in the dressing and mix well. Garnish with spring onions and serve chilled.
Soups & Salads

Potato Salad

Ready to spice up your salad repertoire? Delicious Potato Salad is here! 🥔✨This recipe features tender baby potatoes, bursting with flavour, tossed with crisp spring onions and a delightful sprinkle of fresh dill. A touch of mayonnaise creates a light and creamy dressing that elevates every bite.

Course Salads
Servings 4 persons
Preparation Time 10 minutes
Cook Time 10 minutes

Ingredients for the Potato Salad
(1 cup = 200 ml; 1 tbsp = 15 ml)

8 – 10 slices Baby potatoes
2 – 3 tbsp Finely chopped spring onions
2 – 3 tbsp Celery stalks finely chopped
½ cup Fresh dill leaves finely chopped
½ cup Pickled gherkins, chopped
½ cup Parsley leaves, chopped (optional)
3 – 4 tbsp Mayonnaise
6 – 8 Olive oil
Mustard
Lemon juice
Salt to taste
½ cup Pepper to taste

Instructions for the Ingredients for the Potato Salad

1. Wash the baby potatoes really well to get all the dirt off. Boil in salted water until the potatoes are cooked. (They should have a bite and not be too mushy). Immediately soak them in ice cold water for a few minutes. Drain and dry completely on a tea towel.
2. Cut the potatoes into 2 halves. Add the gherkins, spring onions, dill, parsley, celery and mix well.
3. In a bowl, prepare the dressing. Add in mayonnaise, olive oil, mustard, lemon juice, salt and pepper.
4. Mix the dressing to the potato mixture and mix well. Chill for 1 – 2 hours. Serve chilled.

Note:

1.You can add ½ cup mayonnaise, ½ cup hung curd or sour cream to the above dressing instead of using the full cup of mayonnaise.

2.Instead of olive oil, you can flavor the above with truffle oil to impart a good truffle flavor.

Soups & Salads

Wasabi Coleslaw

Today, I’m taking a familiar favourite and giving it an Asian-inspired twist:

Wasabi Coleslaw! This slaw is more than just delicious, it’s also packed with micronutrients, making it a satisfying side dish that won’t weigh you down. The creaminess of the dressing is spiked with a touch of wasabi paste, adding a delightful kick that perfectly complements the fresh crunchy veggies.

Trust me, this one’s a must-have!

Course Salads
Servings 2 – 4 persons
Preparation Time 10 minutes
Cook Time Nil

Ingredients for the Wasabi Coleslaw
(1 cup = 200 ml; 1 tbsp = 15 ml)

¼th cup Red cabbage
¼th cup Regular cabbage
¼th Red capsicum julienned
¼th Green capsicum julienned
¼th Yellow capsicum julienned
½ No. Carrot julienned
½ Green cucumber julienned
½ Green apple julienned
½ cup Spring onions, finely chopped

Ingredients for the Dressing
(1 cup = 200 ml; 1 tbsp = 15 ml)

¾th cup Mayonnaise
1 – 2 tbsp White wine vinegar
1 tsp Powdered sugar
½ cup Wasabi paste
Salt to taste
Pepper to taste

Instructions for the Salad

1 Mix all ingredients for the salad dressing in a bowl and keep aside to chill.
2 Mix the ingredients for the salad in a bowl. Add in the dressing and mix well. Garnish with spring onions and serve chilled.