Eat More Vegetables This Summer! 10 Delicious Summer Recipes Everyone Should Try & 4 Dietary Changes That are a Must (2021)

Ingredients

• 1 medium-sized bottle gourd (lauki)

• 150 gm tomatoes, diced
• 200 gm paneer, grated
• 1 onion, diced
• 1 spoon coriander, chopped
• 2 spoons garlic, chopped
• 3 green chillies, chopped
• 1 spoon ginger paste
• ½ spoon cumin seeds
• 2 spoons oil
• Pepper, as needed
• Salt, as needed

• ½ spoon chilli powder
• 2 spoons garam masala
• 50 ml of lemon juice

How to Make

• Blanch the bottle gourd in hot water. Then peel it, deseed and split horizontally.
• Next, pour the marinade over the bottle gourd and keep it aside for around an hour.
• Heat some oil in a pan and add the cumin seeds along with the remaining ingredients for the filling and stirfry for five minutes.
• Once it is done put the filling inside the bottle gourd and secure it using a string.
• Then wrap in a foil and bake in a very hot oven for almost 20 minutes.
• After baking, serve hot with mint or coriander chutney.

Ingredients

• 400 grams of sweetened condensed milk
• 1012 almonds, blanched
• ½ cup cream
• ½ cup of mango pulp
• 8 kulfi moulds
• Vark leaves optional

How to Make

• First, mix the condensed milk, mango pulp and cream.
• Beat the mix to blend well. Then add the blanched almonds.
• Mix the mixture properly and pour into the moulds.
• Refrigerate at the lowest possible temperature.
• To serve, take the mould from the freezer and scoop the kulfi out with the help of a knife and transfer to the serving bowl.
• It can be garnished with vark leaves, if available, and nuts and serve immediately.

Ingredients

• ½ papaya, seeded, peeled, and cut into large chunks
• 1 cup frozen soya beans, thawed
• 1 cup cooked rice, ideally basmati
• 1 spoon coriander, ground
• 1 spoon fresh lime juice
• 1 spoon fennel seeds
• ¼ spoon cardamom seeds
• 1 spoon brown mustard seeds
• 6 to 8 curry leaves, if available
• Grapeseed oil, as needed
• Black pepper, freshly ground
• Salt, as needed

How to make

• Place a small skillet over medium-high heat and add the required amount of oil.
• First, add the mustard seeds, curry leaves, coriander, along with some salt and toast for a minute.
• Add the soya beans, stir and cook for about three minutes. Then, let the mixture cool.
• Take a salad bowl and put the papaya chunks along with the cooled soya bean mixture and rice.
• Finally add pepper, lime juice and salt as needed and toss well.

Ingredients

• 6-7 cups watermelon, chopped and deseeded
• ½ spoon chilli flakes, or as per your taste
• 2 spoons mint/pudina, chopped
• 1 spoon garlic-ginger paste
• Olive oil, as necessary to cook

How to make

• First, you must sauté the garlic and ginger paste along with the chilli flakes in a little olive oil. Once done, set aside to cool.
• You must puree the watermelon and the mint by mixing in a blender until thoroughly blended.
• Put the watermelon puree into a saucepan along with the chilli flakes and ginger-garlic, and simmer, till it thickens.
• Season it well and then chill for at least 12 hours.
• Before serving, you can add few ice cubes into the soup along with some olive oil.
• Serve after garnishing with a sprig of mint.

Ingredients

• 500 grams prawns, cleaned and shelled
• 2 spoons spring onions, chopped
• 1 mango, chopped finely
• 500 grams litchis, deseeded
• 1 spoon chilli flakes
• ½ lemon
• 1 spoon olive oil, or as needed
• Salt, as needed
• Peanuts or almonds, for garnishing

How to Make

• Put the oil along with the lemon juice, chilli flakes and spring onions and mix thoroughly. It can be used as the marinade for the prawns. Marinate the prawns for 15 minutes in this mixture.
• Toss the marinated prawns on high heat in the pan and stir fry for about two to three minutes. You may also bake the prawns, as per your preference.
• Set aside the prawns once done.
• Mix the pieces of mango and litchi. Then add everything together.
• You can add the nuts for garnishing and season as per your wish.

Ingredients

• 450 grams red potatoes, cut into medium pieces
• 1 small red onion, chopped finely
• 1 cup tomatoes, chopped
• 3 spoons dried curry leaves
• 1 cup sour cream
• ½ spoon cardamom seeds
• 1 spoon garlic, crushed
• 1 spoon turmeric
• 1 spoon brown mustard seeds
• Cumin seeds, a pinch
• Salt, as needed
• 2 spoons grape seed oil

How to Make

• Heat the oil in a large skillet over medium-high heat while adding the garlic and onion.
• Cook for three minutes and add the cardamom seeds, curry leaves, turmeric, mustard seeds, cumin seeds, along with some salt as needed.
• Stir and cook for another minute.
• Next, add the tomatoes, sour cream, potatoes, along with some water, and stir well.
• After some time, turn the heat to low and cook till the potatoes turn soft.

Ingredients

• 1.5kilo watermelon, quartered
• ½ spoon pickling spice
• ¼ spoon ground allspice
• 2 cinnamon sticks
• ¼ spoon ground ginger
• 8 whole cloves
• 8 whole black peppercorns
• 1 ¼ cups apple cider vinegar
• 2 cups of sugar
• 8 cups of water
• Coarse salt, as per your taste

How to Make

• Take the watermelon pulp from the rind while leaving a thin layer of pink on the rind. Then cut the green outer skin from the rind.
• Next, cut the rind pieces into smaller pieces to measure 4 cups.
• Take a large pot and combine 2 spoons salt with 8 cups water and boil.
• Add the rind pieces and boil for about five minutes till it softens. Strain the mixture and keep the rinds in a metal bowl.
• Next, take two more spoons of salt, some sugar and the remaining ingredients in a saucepan and boil them. Continue stirring till all the sugar dissolves.
• The mixture is poured over the watermelon rinds in a bowl. You may place a plate atop the rinds to keep them submerged in the pickling liquid.
• Cover it and refrigerate for at least 8 hours.
• Bring it out and strain the liquid from the rinds into a pan and boil.
• Pour this mixture over the rinds again. Cover it and refrigerate overnight.
• The straining and boiling of liquid and subsequent pouring over rinds can be repeated.

Ingredients

• 3 spoons coarsely ground rice
• 1 litre skimmed milk
• ¾ spoons green cardamom powder
• 10-12 pista, peeled, sliced and blanched
• A few saffron threads
• 3 spoons low-calorie sweetener

How to Make

• Take a nonstick pan and bring the milk to a boil. Then lower the heat and simmer while you continuously stir till it reduces by half.
• Next, add the ground rice and mix it with some water. Stir well to prevent lumps from forming and boil the mixture.
• Once it starts to thicken, lower the heat and simmer for a couple of minutes, stirring continuously.
• To it, add the saffron and cardamom powder and mix well.
• Once the mixture has a thick consistency, remove it from the heat and add the low-calorie sweetener.
• Pour the mixture into four earthenware bowls while the mixture is still warm.
• Add some sliced pistas and refrigerate for at least two to three hours.

Ingredients

• 1 ½ cups of basmati rice, rinsed and drained
• 1 spoon ground turmeric
• 1 can of full-fat coconut milk
• 1 ¼ cups water
• Salt, as needed
• Optional: fresh, chopped coriander leaves to garnish

How to Make

• First, add all of the ingredients to a saucepan and whisk well to make sure they combine well.
• Boil the ingredients, cover and immediately turn the burner down to the lowest point and keep it for twenty minutes.
• Remove the pan from the heat, place the lid and allow the rice to steam for ten more minutes.
• Remove the lid and fluff with a fork.
• Use the chopped coriander leaves for garnishing and serve.

Ingredients

• 1 cup low-fat curd
• 3 spoons milk, lukewarm
• ¾ cup mangoes, pulp or puree
• 3 spoons nuts (peanuts, almond), broken
• Few saffron strands
• 1 spoon sugar or honey
• Cold milk, as needed

How to Make

• Soak some Kesar in 2 spoons of warm milk for some time.
• Take the mangoes, peel them, and scoop out the pulp.
• Add the mango pulp, low-fat curd and cold milk to a blender and blend till combined.
• Next, you must add the broken nuts and ad some honey or sugar.
• Pour some ice cubes and garnish with the rest of the nuts and saffron.