This summer, refresh your plate with vibrant and healthy recipes that are as nourishing as they are delicious. With the heat calling for lighter meals, it's the perfect time to explore seasonal fruits, hydrating vegetables, and cooling herbs that support digestion and keep energy levels high. Takw a look at these simple, healthy, and easy-to-make summer dishes by Chef Aanal Kotak and let your summer meals be a celebration of wellness and flavor.
Bajre ka Shorba
Ingredients 2 cups buttermilk
2 tbsp bajra flour
2 cups water
Salt to taste
For assembling Khakhra
Chopped Coriander
Chopped Onion
Cumin Powder
Red Chilli Powder
Method In a bowl, whisk together buttermilk, bajri flour, and water to avoid lumps.
Place the bowl on the gas stove over medium heat. Cook, stirring
constantly, until the mixture thickens. Add salt to taste.
Serve the bajri shorba warm with khakhra, garnished with chopped
coriander, chopped onion, cumin powder, and red chilli powder.
Garnish with fresh coriander, Khakhra and sev
Dahi Wale Sprouts
Ingredients 1/5 cup green moong sprouts (boiled)
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp kasuri methi (dried fenugreek leaves)
Salt to taste
1/4 cup curd (yogurt)
For Dahi Wale Sprouts 1 tbsp oil
1 tsp cumin seeds
1 cinnamon stick
3 green cardamoms
1 bay leaf
1 black cardamom
2 cloves
2-3 black peppercorns
2 tbsp garlic, chopped
2 onions, chopped
3 tomatoes, pureed
1/2 tsp coriander powder
1/2 tsp red chili powder
Marinated sprouts
3 tbsp cashew or melon paste
1 tbsp jaggery
Water as required
1 tbsp chopped coriander leaves for garnish
Method In a bowl, mix together green moong sprouts, turmeric powder, coriander powder, cumin powder, kasuri methi, salt, and curd. Set aside.
Heat oil in a pan over medium heat. Add bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, and black peppercorns. Cook until fragrant.
Add cumin seeds and let them sizzle.
Add chopped onion and garlic to the pan. Sauté until golden brown.
Add tomato puree and cook until it reduces and thickens.
Add the marinated sprouts, red chili powder, coriander powder, cumin powder, and salt. Mix well.
Add cashew paste and jaggery. Cook for 5-7 minutes, adding water as needed, until the flavors meld together.
Finally, add kasuri methi and mix well.
Garnish with chopped coriander leaves and serve with a drizzle of curd on top.
Gujarati Raab
Ingredients 1/2 cup walnuts
1/2 cup almonds
1 nos. Nutmeg
2 tbsp dry ginger
1 inch cinnamon stick
1 tbsp ganthoda
2 nos green cardamom
1 tbsp ghee
1/3 cup walnut almond powder
1/2 cup wheat flour
1/2 cup bajra flour
2 tbsp prepared spiced powder
1 1/2 cup water
2 tbsp jaggery
2 tbsp desiccated coconut.
Method First grind walnuts and almonds into a coarse powder through pulse mode.
Then grind nutmeg, dry ginger, cinnamon stick, ganthoda and green cardamom into a fine powder.
Now to make raab first set a pan add water and let it boil. Meanwhile, set a sauce pan on medium heat, add ghee, walnut almond powder, wheat flour and bajra flour. Mix and cook this for 1-2 minutes.
Then add the prepared spiced powder.
Add the boiling water gradually and cook till there are no lumps.
Further add jaggery and mix.
At last, add desiccated coconut and mix well.
Serve hot, garnish it with walnuts and enjoy.
Times Food