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With a Scallion-Peanut Relish, Summer Tacos
Make these simple tacos with rotisserie chicken as a base on those summer nights when you don’t feel like cooking, which is pretty much every night. It only takes a few minutes to quickly pickle carrots and daikon radish, make a tasty sauce to dress chicken and combine peanuts and herbs to produce an extremely simple relish. It should come as no surprise that this meal can be prepared quickly—it just takes 25 minutes from start to finish.
Spice Chaach
One of the nicest summer beverages you can prepare on a hot summer day is masala chaach. On a hot, sunny day, masala chaach will keep you energized!
- Chaach masala ingredients
- two cups of yogurt
- Three cups of iced water
- a few new mint leaves,
- Roasted cumin seeds, 1 teaspoon
- Black pepper powder, 1/2 tsp.
- Ice, optional; optional salt
Procedure
- Put the curd, water, salt, mint leaves, black pepper powder, and cumin powder in a blender jar. If necessary, add the ice, and mix briefly.
- In a large glass, pour the chaach. Top with some chopped mint leaves and cumin powder.
- Offer chilled.
Kadhi
Ingredients
- two cups of yogurt
- Besan, 1/2 cup
- not many curry leaves
- Mustard seeds, 1 teaspoon
- 3–4 dried red pepper flakes
- 3/4 teaspoon of turmeric powder
- Red chili powder, half
- Add a little hing.
- Salt as desired
- 2 tablespoons of oil Steps
- Take the curd and gently whisk it in a bowl to create a smooth batter.
- Mix well before adding the besan, salt, water, and red chili powder to the curd.
- Oil is heated in a pan.
- Let the mustard seeds, curry leaves, and dried red chilies sputter after being added.
- Bring the besan and curd mixture to a boil in the pan.
Cucumber curry
You may eat cucumber raita as a side dish with your usual dal, rice, and chapati. It tastes fantastic.
Ingredients for cucumber raita
- 2 tender, tiny cucumbers
- curd in three cups
- Cumin powder, 1 teaspoon
- Chaat masala, 1 teaspoon
- Add salt as desired
- Take the curd, place it in a basin, add little water, and thoroughly beat it. Set apart.
- Gratify and peel the cucumbers. Next, use a spoon to push the shredded cucumber to squeeze out any remaining water.
- Put the curd in a basin with the grated cucumber.
- Mix well before adding the salt, chaat masala, and cumin powder.
- It should be kept in the fridge for an hour.
- Offer cold.
Coconut-fish gravy
You should include this fish curry dish on your supper menu. You can prepare it for your family members or your guests. See the recipe down below.
Ingredients: fish in coconut gravy
- 400 grammes of medium-sized pieces of boneless fish
- 2 chopped onions
- two tomatoes cut up
- Chipotle, garlic, and ginger paste, 2 tbsp.
- 10 grams of mustard seeds
- Grated coconut, 2 tablespoons
- not many curry leaves
- 4-5 dried red peppers
- Powdered turmeric, 1 teaspoon
- one teaspoon of chili powder
- 1 teaspoon of dried coriander
- 1-2 tablespoons of hung curd
- fresh green coriander, 1 tablespoon
- 2 glasses of water
- Mustard oil, 3 tablespoons
- Add salt as desired
Procedure
- In a bowl, place the fish pieces. Reduce the ginger, garlic, and chili paste by half. Marinade it while adding salt as well.
- Blend the chopped tomatoes and onions into a smooth paste. Set apart.
- Fish pieces should be shallow-fried in a nonstick skillet with one tablespoon of mustard oil until crispy.
- Red chilies and curry leaves are added to hot oil in a different pan. For one minute, cook.
- Cook the tomato and onion puree, along with the remaining garlic paste, until the oil separates.
- Add the grated coconut, coriander, turmeric, and chili powder. After that, add some water and cook for 5 to 7 minutes over medium heat, or until the gravy thickens.
- Add the curd that has been beaten to the gravy. Cook the fish pieces for two to three minutes over high heat after adding them.
- Add fresh coriander as a garnish. With hot rice, serve.
Mango Lassi
After spending time in the oppressive summer heat, we advise having a glass of cool mango lassi to help you feel rejuvenated. Drinking something sweet will give you more energy.
Ingredients for mango lassi
- two mature mangos (as per choice)
- 2 cups thick curd, optional sugar, and optional sugar.
Procedure
- Mangoes should be peeled, chopped, and added to a blender. Specify a portion for garnishing.
- Blend for a brief period after adding the curd, ice, and sugar.
- Transfer it into a tall glass as soon as it becomes smooth.
- Add a few mango chunks as a garnish before devouring.
Spiced Lemonade
On a sweltering summer day, what could be more cooling and comforting than a glass of chilled masala lemonade? You can feel revitalized and want more after drinking lemonade. The masala lemonade recipe is provided below.
Lemonade with masala ingredients
- 3 to 5 lemons
- 1 miniature ginger root
- Few sliced mint leaves
- Black salt, 1 teaspoon
- 1 teaspoon of ground cumin
- 3–4 tablespoons of sugar
- 3 water glasses
- ice cubes as necessary
Procedure
- Lemons should be cut in half, their seeds removed, and the juice squeezed into a jar.
- In a small bowl, grate the ginger and add its juice.
- In the container holding the lemon juice, combine the sugar, black salt, ginger juice, and cumin powder. until the sugar dissolves.
- Mix well after adding the water, chopped mint leaves, and ginger juice.
- Ice cubes can be added to the jar after mixing.
- Put the cold lemonade in glasses and serve.
Panna Aam
This recipe for raw mango juice is fantastic for digestion as well as cooling down in the summer. The concentrate can also be kept for up to a week in the refrigerator.
Ingredients for aam panna
- 4 to 5 mangoes, unripe
- 1/4 cup sugar
- Black salt, 1 teaspoon
- Cumin powder, 1 teaspoon
- Black pepper powder, 1 teaspoon
- 4 cups of liquid
- as necessary, crushed ice
- a few coarsely chopped mint leaves
Procedure
- Mangoes should be boiled till soft. Peel the fruit, then place the pulp in a bowl.
- In the dish containing the mango pulp, combine the sugar, black salt, black pepper, and cumin powder.
- If you want to keep the concentrate for later use, you can boil this combination for a few minutes.
- Add water, chopped mint leaves, and two to three spoonfuls of mango pulp to each glass, and stir well.
- Serve cold and top with crushed ice.
Todai Badam
At Holi, we all adore drinking thandai, but you may also do it in the summer. You can try this recipe for badam thandai.
Thandai
Ingredients
- Almonds in a cup, soaking overnight
- melon seeds in a cup, soaking overnight
- 1 teaspoon ground green cardamom
- a few saffron threads soaked in milk, about a tablespoon,
- 1 teaspoon of ground fennel
- 4 glasses of milk
- Black pepper powder, 1/2 teaspoon
- 5-7 tablespoons of sugar
- 1 tablespoon of thinly sliced almonds
- few ice cubes
Procedure
- Almonds should be peeled and placed in a blender after being skinned. Make a smooth paste in the blender by combining the melon seeds, fennel powder, sugar, cardamom powder, pepper powder, saffron, and half a cup of milk.
- Continue blending for a few more seconds after adding the remaining milk and ice.
- Put the glass with the thandai inside. Add almond slices as a garnish.
- Offer cold.
Kesar Phirni
You should consider serving this delicious rice pudding recipe for your summer gatherings and events.
Ingredients for kesar phirni
- 1 cup of rice, soaked for 30 minutes in water
- Milk, 1.5 liters, is entire.
- 14 teaspoons of kesar dissolved in 50 cups of milk
- 1/4 cup sugar, 1/2 cup chopped pistachios, and 1/2 cup chopped almonds
Procedure
- Rice should be ground into a rough paste.
- Rice is added to boiling milk. To prevent lumps, stir continuously.
- Cook it for a short while at medium heat to thicken the milk.
- Add the sugar, Kesar, almonds, and pistachios.
