Summer recipes

Summer – when a home’s hearth becomes its oven, and when you don’t really need to add salt to your food, when old Hindi movies have something to offer (think of the sweat of your face). Since the air around us dries out, standing in front of a stove is hardly the ideal condition. We turn to some of the best chefs and restaurants in the country to help us out, as well as seasonal foods. In the first of a summer series we give you something for these salad days.

Amaranth Walnut Salad

Ingredients (for salad)

Amaranth puffs 5 gm
Roasted red and yellow bell pepper 50 gm
Arugula 70 grams
Pumpkin seeds 3 gm
Tamarind dressing 30 ml
Arugula 80 grams
Roasted walnuts: whole 8 pieces

Method — Toss the roasted peppers, arugula and toasted walnuts through the dressing. Garnish with the amaranth puffs and pumpkin seeds. Serve as soon as it’s done, otherwise the leaves will hang

Ingredients (for dressing)

Jaggery: melted 5 ml
Grain mustard 10 ml
Refined oil 20 ml
Tamarind pulp 10 ml
Green cold ½ nos
Lemon juice 2 ml
Salt: to taste

Method — Whisk together the cane sugar, mustard, tamarind, lemon juice, and green chillies. Pour the oil slowly while stirring to create an emulsion. Keep cool. Use as needed in a salad

Recipe Courtesy: Chef Sabyasachi Gorai, Lavaash of Saby

Salad with smoked pumpkin


Tokasa nori (colored nori) green 20gms
Tokasa Nori red 20 grams
Wakame 10gm
Silken tofu 10 gm
palm hearts 10 grams
roasted pumpkin seeds 02 gm
mixed cress 05 gm
watermelon radish 20 gm
green apple 30 grams
rocket 20gm
edible flower 2 no

For Smoked Pumpkin

Yellow Pumpkin 200 g
Wood chips 04 gm
Olive oil 15 ml
Garlic cloves 3 no

For Miso Mustard Dressing

White miso 3 tbsp
Japanese mustard 4 tsp
Rice vinegar 2 tbsp
salty taste
Pepper powder flavor
sugar 1 tbsp
Mirin 1 tbsp
water 1 tbsp
Salad Oil cup

Method For dressing — Mix water and mustard. Add mirin, sugar and rice vinegar. When the mustard mixtures add miso and mix well. Slowly pour in the oil while continuing to beat and let it mix with the mixture. Adjust the spices.

Method — Wash and peel the pumpkin. Thinly slice it lengthwise using a vegetable cutter. Rub all pumpkin slices with oil and a little salt and roast them in the oven for 10 minutes at 200 degrees. In a small metal bowl or fire bowl, burn some wood chips and cover with a lid. Let it sit for 10 minutes to allow the pumpkin to absorb all the aroma. Roll each slice of smoked pumpkin with mixed cress filling and set aside. Garnish seaweed, heart of palm, watermelon radish, green apple slices and arugula with miso mustard dressing and arrange on plate with rolled smoked pumpkin and crumbled tofu.

Drizzle over the miso-mustard dressing and sprinkle over some pumpkin seeds (toasted) and serve.

Recipe Courtesy: Chef Vikramjit Khatri, Guppy by ai

Yogurt Bhel

Ingredients (for the salad)

Amarnath Seeds 1 tbsp
Puffed Wild Rice 1 tbsp
Black Quinoa 1 tbsp
White Quinoa 2 tbsp
Boiled Barley 2 tbsp
Asparagus 4 stalks
Potato 1 small boiled and diced
Tomato 1/2 sliced
Onion 1/4 chopped
Lettuce 2-3 leaves
Wasabi Yogurt 9 tbsp / 1/3 cup

wasabi 1/2 tsp
Tamarind (Imli Chutney)
2 tsp/to taste
Coriander / Dhaniya Chutney
2 tsp/to taste
Green Chili Chutney With 1 tsp
Vinegar –
Wasabi Peas 4

Method – Mix all ingredients and serve.

Recipe Courtesy: Chef Manish Mehrotra, Indian Accent

Spinach tolma


Chili alphonso dressing 20 ml
Blanched spinach 40 grams
Watermelon ring 20 grams
Watermelon dice 50 grams
Whipped feta 50 grams
Walnuts 2 pieces
for garnish
Fried red pepper 2 pieces
Walnuts 6 pieces

Method — Top the watermelon with feta and spinach and garnish with walnuts and red pepper. Serve with the mango dressing on the side.

Alphonso Chili Dressing

Mango puree 100 ml
Lemon juice 30 ml
Salt: to taste
Red peppers 2 nos
Olive oil 100 ml
Method– Mix all of the above ingredients into the mixi. Check herbs. in the fridge

Recipe Courtesy: Chef Sabyasachi Gorai, Lavaash of Saby

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