Now we are in the summer season. However, it is a great time to include fresh fruits and vegetables in your daily meal. It is time to keep yourself cool and food plays an important role to keep you hydrates. During summers, you should opt for lighter recipes such as homemade salad, smoothies, grilled fish etc.
You can make recipes with less oil and many veggies would make you healthy and rejuvenate whole day.
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Fruits Trifle:
This recipe is ideal for summers, easy to prepare and healthy as well.
Ingredients:
Peach : 3 nos.
Apricot : 5 nos.
Pear : 3 nos.
Cherries with stem : 1 cup
Plum : 6 nos.
Coconut cream : ½ cup
Whipped topping
Preparation Method:
- Wash and slice all the fruits.
- Slice each fruit and make separate layer of fruits (it will look good and colorful with different layers, do not mix the fruits).
- Top with whipped cream and coconut cream.
- Garnish with more cream and serve cold.
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Zucchini & Tomato Pasta:
The healthy and hearty pasta is a perfect dish for summers.
Ingredients:
Tomatoes : 3 nos.
Zucchini : 1 medium
Squash yellow : 1
Onion medium : 1 no.
Garlic : 6 cloves
Pasta : 250 gms
Basil leaf : 7 nos.
Olive oil, salt & pepper
Grated parmesan cheese
Italian bread
Cooking Method:
- Boil water and cook the pasta in boiling water.
- Cut zucchini and cut coarsely chopped tomato. Dice onion and set aside.
- Chop garlic coarsely.
- Sauté onion, garlic, add salt and pepper to taste.
- Add squash and zucchini with onion and garlic and sauté until light brown.
- Place the pasta in frying pan. Cook all the vegetables until softened.
- Finally toss the pasta with basil.
- Garnish with grated parmesan cheese and serve hot.
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Easy Corn Cakes with Summer Salsa:
A summer delight with fresh produce and herbs. Can be enjoyed as a dish or as an entrée/starter.
Ingredients:
White whole-wheat flour : About 3/4 cups
Plain yellow cornmeal : 1/2 cup
Baking powder : 2 teaspoons
Kosher salt : 3/4 teaspoon
Freshly ground black pepper : 1/2 teaspoon
Light sour cream : 1cup
Eggs : 2
Olive oil : 2 tablespoons
Fresh corn kernels : 1 1/4 cups
Minced jalapeño : 2 tablespoons
Yellow squash {diced} : 1/2 cup
Green onions {chopped} : 1/4 cup
Fresh basil {chopped} : 1/4 cup
White wine vinegar : 1 1/2 teaspoons
Medium tomato {chopped} : 1
Cooking method:
- Weigh or lightly spoon flour into a dry measuring cup. Combine the flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper into a large bowl.
- Combine sour cream, eggs, and 1-tablespoon oil in a bowl, stirring it until smooth.
- Add sour cream mixture, corn, and jalapeño to flour mixture and stir just until combined well.
- Heat a large nonstick griddle or pan over medium to high heat.
- Divide corn mixture into 8 equal portions (about 1/3 cup each) and shape into flat patties. Add patties to griddle and cook for about 5 to 6 minutes on each side until light brown.
- Combine squash, green onions, basil, vinegar, tomato, remaining 1-tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl and toss.
- Place 2 corn cakes on each of 4 plates; top evenly with salsa sauce.
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Choley Desi (Chickpeas Curry):
An authentic chickpeas recipe made in Indian households is a favorite in summers and easy to make. Best enjoyed with homemade basmati rice or roti and naan is healthy and nutritious.
Ingredients:
Serrano pepper, cut into thirds : 1 medium
Cloves garlic : 4 large
Fresh ginger, peeled and coarsely chopped : 1 2-inch piece
Yellow onion, chopped : 1 medium
Canola oil (preferred) or any cooking oil : 6 tablespoons
Ground coriander : 2 teaspoons
Ground cumin : 2 teaspoons
Ground turmeric : ½ teaspoon
Diced tomatoes with their juice : 2¼ cups
Kosher salt : ¾ teaspoon
Chickpeas, soaked overnight and rinsed : 250 gms
Garam masala : 2 teaspoons
Fresh coriander : for garnish
Cooking Method:
- Pulse garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion and again pulse the mixture until it is finely chopped, but not watery.
- Heat cooking oil in a large saucepan over medium to high heat. Add the onion mixture and cook, stirring occasionally, until it softens for about 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stir occasionally for about 2 minutes.
- Pulse tomatoes in the food processor until it is finely chopped. Add the same to the pan along with some salt as per taste. Reduce heat to maintain and simmer and cook, stirring occasionally, for about 4 minutes.
- Add chickpeas and garam masala, reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for about 5 minutes more.
- Serve hot topped with fresh chopped coriander, if desired.