We invited Get Ahead readers to share their summer recipes with us -- light, easy to digest preparations that have a cooling effect in the sweltering heat. As part of an ongoing series, we present three such responses from readers.
First up is Heera M Jadhav's recipe for Majjige Saaru:
Cuisine: South Indian
Type: Vegetarian
Preparation time: 20 minutes
Ingredients:
- 1/2 litre buttermilk ('majjige' in kannada)
- 1 tsp oil or ghee
- 1 tsp jeera
- 1 tsp mustard seeds
- 4-5 dry red chillies
- 1 tsp ginger garlic paste
- 1 tsp fenugreek seeds (powdered)
- A few curry leaves
- A pinch of hing
- 1/2 tsp turmeric powder
- Coriander
- Salt to taste
Preparation:
- Heat the ghee or oil in a vessel.
- Add jeera and mustard seeds. After they start crackling, add curry leaves, red chillies, ginger garlic paste, hing, powdered fenugreek seeds, turmeric and saute them a little bit.
- Add 1 tbsp of buttermilk and immediately close the vessel with a lid and turn off the heat.
- Now add the remaining buttermilk, salt to taste and garnish with coriander. Serve with rice or after a meal.
Next we have how to prepare Chicken Curry by Snigdha Pattnaik:
Cuisine: Oriya
Type: Non-vegetarian
Preparation time: 30 minutes
Ingredients:
- 1/2 kg chicken
- 2 tsp ginger garlic paste
- 2 medium-sized onions, sliced
- 1 cup thick beaten curd
- 1 tsp kasoori methi
- 1/2 tbsp red chilly powder
- 2 tsps oil
Preparation:
- Marinate the chicken with 1 tsp of turmeric and ginger garlic paste for 20 minutes.
- Fry the sliced onions in the oil. Add chilly powder and once the onion turns golden, add the chicken pieces.
- Add salt to taste and cook for 15 minutes. Then add the beaten curd and cover for 10 minutes.
- Add kasoori methi and cook for another 10 minutes.
- Cook till the gravy's consistency is like a thick paste. Serve.
And finally, we have Nisha Srikanth's Pumpkin Tonic recipe:
Cuisine: South Indian
Type: Vegetarian
Preparation time: 5 minutes
Ingredients:
- 1 bowl grated pumpkin
- 1 bowl of curd
- 2 finely chopped chillies
- 1 small piece of ginger, grated
- A pinch of asafoetida
- Salt to taste
Preparation:
- Mix the pumpkin with the curd and add the ginger and chillies.
- Top with asafoetida and salt and serve.
- Note: This preparation is a good substitute for curd-rice; it is a body coolant and aids in digestion.
Do you want to share your summer recipes with us? Simply click here and fill in the form on the page that opens up.
