A Guide to Enjoying the Summer

I receive many email requests from visitors for blog recipes for pregnant and post-pregnant women, toddler recipes, lunchbox recipes, 30-minute Indian meals, tiffins, party recipes, how to cook for 50+ people and many more. I usually blog about the food our family eats and it is very difficult to respond to the many requests from my dear readers and visitors.

Recently, I received two email requests from my readers asking me to blog about quick and light summer meals/recipes and ideas. It’s hot and humid here in Vizag and the last few days have been very light and easy on the stomach. I find that my appetite decreases during this season and I crave light meals. I respected all the images of the meals we had last week in one post – 8 simple, quick, light and healthy summer meals (high in calories). They are by no means authentic or traditional but nevertheless healthy. (Not all of them are complete and balanced meals and I prepared them based on what we had for breakfast)

Raw Carrot – Mango sesame salad: Ribbon carrot, mango and cucumber. For the dressing: Dry roast the sesame seeds (til) for 3 meters over low-medium heat. Mix the toasted sesame seeds, 1 dry red chili pepper(core and tear), 1/2 tablespoon of jaggery syrup and 1 tablespoon of peanut powder and a pinch of salt. Mix the carrot, mango and cucumber slivers in this dressing and serve. I served this salad with a glass of panakam (jaggery water flavored with cardamom). (Vegan recipe)

Vegetable Rolls (Roti): For the vegetable filling: Finely chop the cabbage, bell pepper, onion and grate the carrot. Heat the olive oil in a frying pan. Add the cumin seeds and let them splash. Add the finely chopped onions and fry for 3 minutes. Then add the rest of the vegetables and mix them, they become slightly soft, about 4-5 meters. Add freshly ground black pepper pwd and salt to taste. Prepare the roasts and roll them up with the vegetable filling. I served them with papaya and a glass of majjiga/buttermilk. (Vegan recipe, replace the buttermilk with the drink of your choice)

Vegetable noodles flavored with sesame: Boil the noodles, drain them, pass them in cold water, add them to the oil and set them aside. Prepare a mixture of 1 tablespoon of soy sauce, 1 1/2 tablespoons of toasted sesame seed powder, 1 teaspoon of ginger, salt, black pepper powder, 1 1/2 tablespoons of honey and 1 tablespoon of vinegar and set aside. Heat the sesame oil in a wok, add the spring onions and chopped garlic and mix them over high heat for a minute. Add the carrot, bell pepper, cabbage and green beans (julienne) and mix them over high heat for 2-3 minutes. Add the prepared soy sauce mixture and mix well with the vegetables. Add the noodles and mix while stirring. I served the noodles with a glass of mango juice. (Vegan recipe)

Vegetable Paneer Salad: Finely chop the onions and bell pepper. Cut the paneer, cabbage, cucumber, green beans, carrots and tomatoes into small pieces. (I blanched the beans and cabbage for a minute). Mix them all in a large bowl. Prepare a curd/yogurt dressing (with drained water), sweet mango chutney (teepi magai, the recipe of which I will blog about in another article), roasted cumin powder. Mix this yogurt dressing with the vegetables and coriander leaves and adjust the salt. I served this salad with a glass of watermelon juice.

Egg salad with cashews: Boil the eggs, remove the shell, cut each egg into quarters and set aside. Soak a few cashews in water for 5 meters. Heat the olive oil in a container. Add the curry leaves, chopped onions, split green chilli and mix them for a minute. Add a pinch of turmeric powder, roasted cumin powder, chaat masala pwd and cashews and mix. Add the quartered eggs and mix. Turn off the heat, garnish with chopped coriander leaves. I served the egg salad with a bowl of mixed fruit.

Methi Carrot Rice: Cook the rice and set aside (this recipe is for 3 cups of cooked rice). Grate the carrot, finely chop the beans and wash the methi leaves. Heat a kadai and dry roast 1/4 teaspoon of cumin seeds, 1 tablespoon of sesame seeds, 1 tablespoon of channa dal, a small cinnamon stick and a few black peppercorns and make a fine powder. Heat the oil in a container, add the curry leaves, carrot, beans and methi leaves and cook them for a few minutes. Add ground powder, salt and mix. Add the rice and mix with this mixture. I served this rice with cucumber and tomato raita. (Vegan recipe and replace raita with a dish of your choice)

Chickpea salad with beetroot – Soak the chickpeas overnight, drain and cook until tender. Grate the beetroot and chop the cucumber into small pieces. Heat the olive oil in a kadai, add the mustard seeds and let them burst. Add the gram of split black dal and let them blush, add the curry leaves, green chilli and a pinch of hing. Turn off the heat and mix the seasoning with the cooked chickpeas, beets and cucumber pieces. Garnish with fresh coriander leaves and a dash of lime. I served it with a glass of majjiga/buttermilk. (Vegan recipe, replace the buttermilk with the drink of your choice)

Tender coconut water and coconut flesh-Remove the tender coconut flesh with the help of a spoon from the shell of the coconut. Sprinkle with brown sugar or grated jaggery and serve with tender coconut water. (Vegan recipe)

I hope to share some kid-friendly sandwich recipes that I usually make for breakfast or an evening snack.

Leave a Reply

Your email address will not be published. Required fields are marked *