Keep Your Cool in This Scorching Heat. Great Indian Recipes to Refresh, Rejuvenate and Keep You Healthy in Summers (2020)

Keep Your Cool in This Scorching Heat. Great Indian Recipes to Refresh, Rejuvenate and Keep You Healthy in Summers (2020)

India being a tropical country experiences a scorching summer every year, creating a lot of discomfort for everyone. The heat tends to dehydrate your body and makes you feel tired and less energetic. If you are thinking about how to overcome these summer months and keep yourself cool and refreshed this summer, you have just come to the right place. This BP Guide will show you 10 great Indian recipes that are not only healthy but will also keep you fit and completely rejuvenated all summer.

Making the Most of the Hot Summer Days

The scorching heat of summer demands foods that are lighter and cooler. The summer thankfully comes with veggies and fruits that are good for the health and keep you hydrated. Staying fit this summer is easy with the tasty fruits and veggies, especially fruits such as mangoes, watermelon, litchi, muskmelon, peach and others which make their appearance only for a short while in the year. You can cook complete meals with fresh veggies and fruits or even enjoy chilled beverages throughout the summer season.

What Kind of Recipes to Choose for Summer?

You need to eat healthy foods in summer. The body loses a lot of water as it sweats a lot during the hot summer days. Along with water, your body also loses certain essential minerals as well. Hence, it is important to eat healthy so that you can stay hydrated and replenish the vital minerals of your body. Your summer foods should be light and easily digested. Of course, you should feel happy to consume those foods.

#1: Cold and Icy

It is quite natural to take foods that are chilled and icy when the summer is at its peak. You can consume a variety of juices with ice, or that are refrigerated. You can also try kulfis, which are made of milk and have a rich flavour. They also make a meal complete during the excessively hot summer afternoons. Curd and buttermilk are excellent options if you want to stay off from fatty foods. They are rich in protein, calcium, and minerals.

#2: Less Oily

Oily foods are not good during the summer days. You should stay off from oily and fried foods. They can delay the digestion process. The excess fat can also harm your health in the long run. Consuming them makes you bloated and feel lazy. This is the last thing you need when the heat is at its peak.

#3: Fresh, Seasonal Fruits

Every season comes with its own must-have fruits. So, you need to turn to nature for staying fit. Mangoes, watermelons, muskmelons, etc. are few choices readily available in summer. They have lots of water and nutrients, and these are what is needed during the summer days.

Top 10 Indian Summer Recipes to Try This Season!

Here are the top 10 easy-to-make, healthy and tasty recipes listed for you to enjoy this summer:

#1: Karela Kadhi

Ingredients:

  • ¼ cup bitter gourd peels
  • 1 cup curd
  • ¼ cup besan
  • 2 tsp oil
  • 1 tsp cumin seeds
  • ¼ tsp asafoetida
  • 2 tsp finely chopped onions
  • ½ tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp coriander-cumin seeds powder
  • 1 tsp sugar
  • Salt to taste

Method:

  • In a deep bowl, mix besan, curd, and two cups of water. Whisk everything together, and there should be no lumps. Set this aside.
  • In a deep pan, heat the oil. Toss cumin seeds and asafoetida. Add garlic and ginger, when the seeds crackle. Saute for a minute on medium flame.
  • Add bitter gourd peels, turmeric powder, chilli powder, coriander-cumin powder, and saute for 1 more minute.
  • Now, add the water and curd mixture. Add sugar and salt, and mix well.
  • Cook for 5 minutes on medium heat, and stir frequently. Serve it hot.

#2: Mango Curry

Ingredients:

  • 3 tbsp gram flour
  • 4 tbsp curd
  • 2 green chillies
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • ½ tsp cumin seeds
  • 150 ml water
  • 450 ml mango pulp
  • A pinch of asafoetida
  • 10-12 curry leaves
  • 2 tsp grated jaggery
  • ½ tsp ginger powder

Method:

  • Start with straining the mango pulp.
  • Mix water and gram flour in a bowl, and stir everything together.
  • In a pan, add mango pulp, curd, and flour. To the pan, add water of 300 ml, and add ginger powder and asafoetida.
  • Make a paste of ginger and chillies, and add to this mixture. Season the mixture.
  • Cook it till it thickens, and this can take around 15 minutes.
  • Heat the oil, add cumin seeds and curry leaves, and stir fry for 6 minutes.
  • Add the mango mixture to this, and simmer for ten minutes.
  • After 10 minutes, add sugar, and stir well.
  • Take off from the heat, and serve.
  • This curry is a perfect blend of sweet, sour, and tangy flavours.

#3: Paan Kulfi

Ingredients:

  • ½ cup sugar
  • 3 cups milk
  • 2 paan leaves
  • ¾ cup khoya
  • 2 meetha paan
  • 1 tbsp gulkand
  • 1 tbsp crushed fennel seeds
  • ¼ tsp powdered green cardamom

Method:

  • Boil the milk on low flame. You need to pick a heavy-bottomed pan for this process because it prevents the burning of milk.
  • Wait till the milk is reduced to ⅓ of its original quantity. Take off from heat.
  • Add khoya, sugar, crushed fennel seeds to the milk. Mix well, and combine thoroughly.
  • To this mixture, add gulkand and cardamom powder.
  • Wash the paan leaves thoroughly and place them in a strainer.
  • Now pour the milk mixture over the paan leaves in the strainer.
  • Break the meetha paan, and pour them through the strainer. Mix everything well.
  • Pour this mixture into the kulfi cones, and close the lid.
  • Store the moulds in the deep freezer, and wait for 6-7 hours. They need to set well.
  • Demould them and serve.
  • This recipe goes well with any elaborate Indian meal. You can pair this with cool falooda and chopped cashews.

#4: Jamun Mint Popsicles

Ingredients:

  • 500 gm deseeded jamuns
  • 1 lime
  • 2 tsp sugar
  • A few sprigs of mint

Method:

  • In a mixer grinder, blend the jamuns.
  • Along with it, blend sugar, mint leaves, and lime juice. Make a juice of these.
  • Then pour into the popsicle moulds. While pouring, use a strainer, and pour.
  • Then place a stick into the middle of the moulds.
  • Leave the moulds in the freezer for 3 hours.
  • After 3 hours, de-mould them and enjoy.
  • This very easy recipe to make popsicles with an impressive purple colour, is the way to cool you this summer.
  • For a different flavour, add chaat masala or black salt over this tasty fruit popsicles.

#5: Khatti Meethi Lauki Dal

Ingredients:

  • 1 tsp sunflower oil
  • ½ tsp cumin seeds
  • 1 sprig curry leaves
  • 1 bay leaf
  • 1 inch ginger
  • 1 tomato
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 cup split toor dal
  • 2 cups bottle gourd
  • Salt to taste
  • 1 tsp jaggery
  • 1 lemon, juice extracted
  • 4 sprig coriander leaves
  • 1 tsp amchur
  • 1 tsp powdered jaggery
  • Sunflower oil

Method:

  • Wash the toor dal.
  • Wash, peel and chop the bottle gourd into small pieces.
  • Heat oil, and toss cumin seeds in a pressure cooker.
  • To this add, cinnamon, bay leaf, tomatoes and curry leaves.
  • Saute and wait till the tomatoes turn mushy.
  • Add turmeric powder, red chilli powder, washed toor dal, chopped bottle gourd, salt and jaggery.
  • Add 2½ cups water. Close the pressure cooker, and leave it for 3 whistles.
  • Keep the heat to low, and simmer for 3 minutes. Turn off the heat after 3 minutes.
  • Wait till the pressure to release on its own.
  • Brisk boil and squeeze the juice from the lemon. Add and stir the coriander leaves.
  • Serve hot. Enjoy the sweet and tangy taste of this veggie and lentil mixture. It goes well with rice, roti and thepla.

#6: Spicy Summer Fruit Chaat

Ingredients:

  • 1 tsp crush chilli powder
  • Chaat masala (as per taste)
  • 2 oranges
  • Handful of apricots
  • 2 peach
  • 1 kiwi
  • Few chopped pieces of watermelon and muskmelon
  • Coconut powder
  • Chopped almonds and chopped walnuts

Method:

  • Cut up all the fruits into small cube shaped pieces and add them to a bowl.
  • Add the crushed chilli powder and chaat masala, and mix well.
  • Add the chopped almonds and walnuts.
  • In the end, garnish it with some coconut powder which not only adds to the taste but also looks very good while serving.

#7: Aam Ras

Ingredients:

  • 2-3 large alphonso or 4 kesar mangoes
  • ½ tsp cardamom powder
  • 1 pinch saffron strands
  • Sugar (optional)
  • ¼ tsp dry ginger powder (optional)
  • Water as per need

Method:

  • Rinse the mangoes and remove the skin.
  • Chop them into small pieces.
  • Blend the chopped mangoes in a blender. Add cardamom powder and saffron strands to this.
  • Stir and add water or milk to thin the aam ras.
  • Pour in bowls and refrigerate.
  • You can serve this with puris and rotis.
  • You can also add fried cashew nuts to the aam ras, if you prefer.

#8: Phalsa Juice

Ingredients:

  • 500 gm phalsa berries
  • 1 tsp black salt
  • Few mint leaves
  • Juice of 1 lemon
  • Ice cubes
  • 4 tbsp sugar
  • ¾ cup water for the sugar syrup

Method:

  • Boil water, and add sugar. Wait till the sugar dissolves.
  • Soak the washed phalsa berries into the sugar syrup.
  • When cooled, add the soaked berries and the sugar syrup to a blender.
  • Add water if required, while blending.
  • Strain the juice.
  • In a big glass add some ice cubes, and fill with the phalsa juice. Add few crushed mint leaves.
  • Garnish with roasted cumin powder.
  • This juice is very healthy and helps in preventing dehydration.

#9: Jaljeera

Ingredients:

  • Few mint (or pudina) leaves
  • Few coriander (or dhaniya) leaves
  • Ice cubes
  • ½ inch grated ginger
  • 2 tsp cumin seeds
  • ½ tsp dry mango (or amchur) powder
  • Salt to taste
  • 2 glasses of water
  • ½ lemon
  • ½ tsp crushed pepper

Method:

  • Firstly dry roast the cumin seeds. Take it off the gas when it starts to turn black.
  • Once they have cooled down you need to ground them into a powder.
  • Then take some coriander and mint leaves and blend them in a mixer/blender. It needs to be blended into a paste, add water if needed. Keep this aside.
  • Add the ice cubes to a jug. Now add the grated ginger to it.
  • Next add the coriander-mint leaf puree and the roasted cumin powder.
  • Add some amchur powder and salt as per taste.
  • Add 2 glasses of water and some lemon juice.
  • In the end, add some crushed pepper in it and mix all the ingredients nicely.
  • When serving, add a few ice cubes to the glass.

#10: Turmeric Coconut Rice

Ingredients:

  • 1½ cup basmati rice
  • 1½ cup full fat coconut milk
  • 1¼ cup water
  • 1 tsp ground turmeric
  • Salt to taste
  • Parsley for garnish (optional)

Method:

  • Wash and rinse the rice properly then add it into a pressure cooker or in any other utensil of your choice in which you prefer cooking rice.
  • Along with it, add coconut milk, water and ground turmeric. Add salt as per your taste.
  • Mix them well together and cook it till it comes to a boil.
  • When it comes to a boil, reduce the flame and cover the utensil.
  • Let the rice cook for another 20-25 minutes.
  • Once done, switch off the flame and let it remain untouched for 10 minutes.
  • While serving the rice, garnish it with parsley.
From our editorial team

Enjoy Healthy Food and Seasonal Fruits in Summer

Summer is the time when lots of seasonal fruits and vegetables are available. You should make the most of this opportunity by enjoying them to the fullest during the summer months. We hope this BP Guide would have given you ideas of what to cook in the summers and keep yourself fit, refreshed and energised. Stay connected with us for more such engaging content.