Indian food for summer

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Best Indian Food For Summer

1. Vegetable Panner salad : Finely slice onions and capsicum. Chop paneer, cabbage, cucumber, french beans, carrots and tomatoes into small pieces. (I blanched beans and cabbage for a minute). Combine all of them in a large bowl. Prepare a dressing of curds/yogurt (with water drained), sweet mango chutney (teepi magai, the recipe of which I will blog in another post), roasted cumin powder. Combine this yogurt dressing with the vegetables along with coriander leaves and adjust the salt. I served this salad along with a glass of watermelon juice.

2. Egg Cashewnut Salad: Boil eggs, remove shell, quarter each egg and keep aside. Soak few cashewnuts in water for 5 mts. Heat olive oil in a vessel. Add curry leaves, chopped onions, slit green chilli and toss them for a minute. Add pinch of turmeric powder, roasted cumin powder, chaat masala pwd and cashewnuts and combine. Add the quartered eggs and toss. Turn off heat, garnish with chopped coriander leaves. I served the egg salad along with a bowl of mixed fruits.

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