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Summer Is Coming

Tuesday, April 05, 2016

The temperature in Mumbai is soaring steadily — how are you planning to beat the heat this summer? The Mumbai Mix Team brings you a few recipes that will help you stay cool

The Indian Meteorological Department has announced that this summer will be hotter than ever! While we can hole ourselves up indoors and cool off by diving into pools, the heat is going to get to us eventually. You need to stay cool from within, but we’re not talking about being the Ice Man when everyone around you is panicking about the heat; we’re talking about eating right to stay cool. So, we’ve picked a few recipes to help you stay cool and calm amidst all the summer madness. We’ve also asked Rabia Mistry, a dietician at Hinduja Healthcare Surgical, Khar, and Kanchan Patwardhan, clinical nutritionist consultant, Kanchan’s House of Health & Nutrition and at Arogya Hospital, Thane, to tell us how good these recipes are at keeping us below a slow simmer. Read on for soothing summer recipes.

Ras Malai Panacotta
Chef Rakhee Vaswani of Palate Culinary Studio gives us this cooling dessert recipe. And, our nutritionists give it a thumbs-up!
Rabia — 5/5
Kanchan — 3/5

Ingredients
250ml ras malai, 125ml cream, 10gm gelatin, 4 tbsp condensed milk, 1 tbsp pista slivers, a few drops of rose essence

Method

  • Remove the ras malai from the milk, chop it up and set it aside.
  • In another vessel, mix cream, milk and condensed milk, and bring this to a boil. Cool and set it aside. Add a few drops of rose essence to this mixture.
  • Bloom the gelatin and warm it up in the microwave until it is transparent. Set it aside to cool.
  • Add the chopped ras malai pieces, gelatin and pistachio slivers and pour the panacotta mixture in shot glasses or in silicone moulds and leave it to set for at least 2-3 hours in the refrigerator.

Summer salad for two
This House Desi Salad comes from Lolita Sarkar, creative chef and founder of Desi Deli. It’s light, easy to prepare and contains a lot of green vegetables and nuts, so you know it’s super healthy.
Rabia — 3/5
Kanchan — 5/5

Ingredients
45g fresh greens (mix of spinach, lettuce, arugula, micro greens), 20g prunes, 10g sunflower seeds, 8g almonds, 20g orange (peeled and segmented), 20g feta cheese

For the dressing 3ml extra virgin oil, 15ml lemon juice, 15ml honey, salt and pepper

Method

  • To make the dressing, mix all the dressing ingredients in a container with a tight lid and shake well.
  • For the salad, chop up all the vegetables roughly and cut the prunes into fours.
  • Mix all the ingredients in a bowl and put it in the fridge to chill.
  • Add the dressing and top it with crumbled feta and orange segments. Serve chilled.

Italian Garbanzo Salad
The chefs at Haute Chef, a meal kit service that provides all the ingredients to make a meal, give us this summer salad recipe. And it’s an instant hit with our nutritionists.
Rabia — 5/5
Kanchan — 5/5

Ingredients
2 cloves of garlic, 1 fennel bulb, 300g chickpeas, 8-10 cherry tomatoes, 1 onion, 8-10 olives, 1 bunch of parsley, 4-6 basil leaves, 2 tbsp dried cranberries, 2 tbsp sunflower seeds, 100ml balsamic vinaigrette dressing, salt and black pepper to taste

Method

  • Finely chop the garlic and onion. Halve the cherry tomatoes and olives. Roughly tear the basil leaves. Finely chop parsley.
  • Pick a few fennel leaves (fronds) and discard the rest. Finely chop the leaves.
  • Trim the stems of the bulb and discard them. Cut the bottom end of the fennel bulb and discard it.
  • Cut the fennel bulb into half (lengthwise) and cut into half-centimetre thick slices.
  • In a large bowl, combine all the ingredients, except the fennel leaves. Add in the balsamic vinaigrette dressing and toss it well to combine. Season with salt and pepper. For better results, refrigerate the salad for around 10-15 minutes.
  • Garnish with chopped fennel fronds.

Shrimp Caesar Salad
Here’s something quick to whip up, and it’s tasty too! It comes from chef Darshan Parmar of Light House Café.
Rabia — 3.5/5
Kanchan — 4/5

Ingredients
Iceberg lettuce, shrimp, croutons and parmesan cheese

For the Caesar dressing
20g mayonnaise, 5ml red wine vinegar, 5ml orange juice, 5g garlic, crushed pepper, a pinch of salt, 3g mustard, 10g parmesan cheese

Method

  • For the Caesar dressing, mix all the ingredients in a bowl.
  • Chop up the iceberg lettuce and mix it with the dressing.
  • Grill the shrimp well. Use a charcoal grill for best results. Season the shrimp as per your taste.
  • Add the grilled shrimp to the iceberg lettuce.
  • Season the croutons with oregano and olive oil, and rebake until crispy golden brown.
  • Garnish with parmesan cheese flakes.

Chilled cucumber soup
This is a wonderful dish to start your meal with and it comes from Chef Swapnil Kanwalu from Tilt All Day. Since it contains cucumber and milk, it makes for a great mini-meal on a hot day. And, it’s super simple to make!
Rabia — 3/5
Kanchan — 5/5

Ingredients
450g cucumbers (peeled and minced), ¼ cup finely-chopped onion, 450ml milk, 700ml heavy cream, 1 clove of garlic(finely chopped), 1½ tsp fresh dill, salt and pepper

Method

  • Mix all the ingredients in a blender.
  • Chill for 4 to 6 hours before serving.
  • Garnish with pepper and serve cold.

Healthy Bean Salad
Chef Ranveer Brar gives us this recipe. While it’s slightly complicated, both our nutritionists give it a decent rating, so it should be a good choice for the summer.
Rabia — 3.5/5
Kanchan — 3/5

Ingredients
For the salad

½ cup soybeans (soaked overnight and boiled), ½ cup grated carrots, ½ cup chopped red bell pepper, 1 tsp chopped dill leaves, ¼ cup grated paneer

For the dressing
¼ cup chopped coriander, ¼ cup chopped spring onion,1 tbsp oil, 1 tsp chopped garlic, 1 tsp black salt, black pepper powder (to taste), 1 tsp white vinegar, ½ cup curd, salt (to taste)

For the plating
1 cucumber (sliced thinly), salt (to taste), crushed black pepper (to taste), ¼ cup soaked basil seeds, ½ tsp degi mirch

For the garnish
A few green garlic stalks, 2-3 cherry tomatoes

Method

  • To prepare the salad, add the soybeans, carrots, red bell peppers, dill leaves and paneer in a bowl and mix it all together.
  • For the dressing, add the coriander, onion, oil, garlic, black salt, black pepper powder, white vinegar and curd into a blender and blend well.
  • Mix the dressing into the salad and add a pinch of salt (as per your taste).
  • Apply salt and crushed black pepper on the cucumber slices.
  • To plate it, roll the long cucumber slices into rolls and stuff the prepared salad into them. Add lemon juice and degi mirch to the soaked basil seeds for a garnish. Put this mixture on to the rolls and garnish with green garlic stalks and cherry tomatoes.

Quinoa beetroot salad with OJ & fried basil
This quick, if slightly complicated, summer recipe comes from MeSoHappi courtesy of Anirudha Patil, corporate chef of OnShore, CBCS Group.
Rabia — 4/5
Kanchan — 4/5

Ingredients
100g beetroot, 5g iceberg lettuce, 5g arugula lettuce, a pinch of salt, 5g black pepper powder, 10ml orange juice, 2g honey, a few drops of lemon juice, 30g raw quinoa, 5ml olive oil, fresh red chilli, 5g scarmoza cheese, 5g pine nuts, zest of an orange, 10g fried basil, 15g fresh orange segments

Method

  • For the orange juice dressing, put orange juice, lemon juice and honey in a saucepan and reduce to one-fourth the quantity. Set the dressing aside to cool.
  • Boil the beetroot and dice it into small cubes.
  • Cut the scarmoza cheese lengthwise and put it in a salamander oven till it melts just slightly.
  • Boil the quinoa and set it aside.
  • To assemble the salad, toss the quinoa with salt, black pepper, chopped red chilli, orange zest and olive oil.
  • Arrange the quinoa in centre of a plate and place the beetroot and cheese around it.
  • Garnish the dish with iceberg lettuce and arugula lettuce, orange segments and fried basil. To finish the dish, drizzle a little of the orange juice dressing around the salad.

Strawberry and Mango Tea
Here’s something we would drink all day! Suggested by Tea Villa Café in Bandra and Vile Parle, it’s so simple that it makes complete sense for the summer. And, it’s super quick to whip up on a hot day!
Rabia — 2.5/5
Kanchan — 2/5


Method

  • Boil water.
  • Add green tea with strawberry and mango extracts (available in the market).
  • Let it settle for a few minutes.
  • Enjoy!

Summer mocktail: Watermelon roller
Executive chef Kuldeep Patil from Hotel Royal Tulip shares this simple mocktail recipe with us. All you need is a watermelon, a few mint leaves, soda, a dash of lime, sugar and salt.

Method

  • Muddle the mint leaves with watermelon pieces, sugar, rock salt and lime chunks.
  • Top it up with soda and squeeze a few drops of lime into it.
  • Serve in an old-fashioned glass with a watermelon cube.

Expert picks
Our nutritionists picked their favourites. Here’s what they had to say.

Rabia says, “I have two favourites — the Italian Garbanzo Salad and the Ras Malai Panacotta. The Italian Garbanzo Salad is a complete dish; it has carbohydrates, perfect greens, proteins and oil. So you don’t have to look at any other preparation to complete your dietary intake for that particular meal. The Ras Malai Panacotta is an easy and tasty preparation, which will be popular with everyone — from children to the elderly.”

Kanchan tells us, “My favourite among these recipes is the Chilled Cucumber Soup. It is a good option to keep you hydrated during the hot summer months, and it keeps acidity away too. The soup is also great for weight watchers because cucumber is light on calories.”

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