Paan custard to papaya smoothie: Beat Mumbai heat with eight cold-dish recipes

10 May,2024 08:02 PM IST |  Mumbai  |  Ainie Rizvi

Chilled beetroot & orange soup, avocado sushi, farm special mango salad: Here are eight chef-approved-recipes you must try to cool off this summer

(L-R) Papaya smoothie with chia seeds by Kaara, Gurgaon and Paan custard, Godrej Vikhroli Cucina Millets Cookbook

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With temperatures soaring to a staggering 42 degrees Celsius, this summer is nothing like what Mumbaikars have witnessed before. In the face of scorching heat, it's time to pivot towards cooler, refreshing dishes that not only nourish but also help beat the heat.

From creamy mango salad to chilled beetroot soup bursting with freshness, from vibrant fruit salads to a hearty bowlful of greens, the key is to embrace ingredients that offer respite from the scorching temperatures.

Thankfully, the solution lies within arm's reach, as our pantry is loaded with ingredients well-suited to create these cooling delicacies. Simple staples like cucumbers, onions and tomatoes serve as the backbone of these recipes," Mumbai-based chefs remind us.

Meanwhile, leafy greens such as baby spinach provide a nutritious base, while watermelon and pineapple infuse a burst of sweetness and hydration. With a bit of creativity and a mindful selection of ingredients, Mumbaikars can transform their culinary routines into a refreshing oasis amidst the summer heat, ensuring both comfort and nourishment during these challenging times.

Also Read: Beer bottle chaas to Piyush: Cool off with these 9 refreshing summer drinks in Mumbai

Farm fresh mango summer salad by Chef Ganesh, Koa (Bar & Cafe), Mumbai

Kale lettuce, 30gm
Arugula lettuce, 30gm
Fresh Mango, 40gm
Orange, 20gm
Ricotta cheese, 30gm
Salt and pepper, 2gm
Pomegranate, 3gm
Sunflower seeds, 2gm
Pumpkin seeds, 2gm
Olive oil, 10 gm
Carrot, 10gm

In a large mixing bowl, combine the chopped kale lettuce and arugula lettuce.
Pour the prepared orange carrot dressing over the greens and toss until well-coated.
Season the salad with a pinch of salt and pepper, adjusting to taste.
Transfer the dressed greens to a serving bowl or platter.
Arrange the diced mango and segmented orange slices on top of the greens.
Sprinkle the salad with sunflower seeds, pumpkin seeds, and pomegranate seeds for added crunch and flavour.
Finally, crumble ricotta cheese over the salad to add a creamy texture and tangy contrast.
Serve immediately as a refreshing and nutritious summer salad, perfect for enjoying farm-fresh flavours during the warmer months.

Chilled beetroot and orange soup by Manoj Pandey, Partner Chef, The Piano Man, Delhi

Peeled and chopped medium-sized beetroots, 3
Juiced and zested large oranges, 2
Finely chopped small onion, 1
Minced cloves of garlic, 2
Vegetable broth, 2 cups
Plain Greek yoghurt, 1 cup
Olive oil, 2 tbsp
Honey (optional, adjust to taste), 1 tbsp
Salt and pepper to taste
Fresh parsley or mint leaves for garnish

Wash the beetroots thoroughly and peel them. Chop them into small cubes.
In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Saute until onions are translucent, about 5 minutes. Add chopped beetroots and cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the beetroots are tender.
Once the beetroots are tender, remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, blend in batches.
Return the blended soup to the pot if necessary. Stir in the freshly squeezed orange juice and orange zest. Mix well.
Season the soup with salt and pepper to taste. If you prefer a slightly sweeter taste, you can add honey at this stage. Mix well. Cover the pot and refrigerate the soup until thoroughly chilled, for at least 2 hours or overnight.
Once chilled, ladle the soup into bowls. Garnish with a dollop of Greek yoghurt and a sprinkle of fresh parsley or mint leaves. Serve cold and enjoy!

Also Read: Love mangoes? Devour them with fresh cream with these special recipes

Asparagus Avocado sushi, Chef Rachita Singh, The Nines, Mumbai

Noori sheet, 1gm
Sushi rice, 90gm
Cream cheese, 30gm
Asparagus, 40gm
Avocado, 30gm
Tanuki, 20gm
Siracha sauce, 1gm
Japanis Mayo, 2gm
Unagi sauce, 1gm

Place a sheet of nori on a bamboo sushi mat (makisu) with the shiny side facing down.
Moisten your hands with water to prevent the rice from sticking, then spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of nori uncovered at the top edge.
Arrange your fillings that are cream cheese, tempura fried asparagus and Avocado.
Using the bamboo mat, tightly roll the sushi away from you, starting at the bottom edge, until the nori completely wraps around the filling.
Use the bamboo mat to gently shape the roll into a cylinder.
Coat the sushi roll with Tanuki.
Use a sharp knife to slice the roll into bite-sized pieces.
Top it off with sriracha sauce, unagi sauce and Japanese mayonnaise.
Serve the sushi with soy sauce, wasabi, and pickled ginger.

Papaya smoothie with chia seeds by Karan Sharma, Captain Club Florence, Kaara Hotel, Gurgaon

Large ripe papaya (about 3 cups chopped), 1
Cup milk, 1/2
Freshly squeezed lime juice, 2 tbsp
Sugar syrup, 15ml
Vanilla ice cream, 1 tbsp
Crushed ice, 1/2 Cup
Vanilla Ice Cream, 3 tbsp
Soaked chia seeds, 2 tbsp
Lime wedges, for garnish

In a blender, combine the chopped papaya, milk, freshly squeezed lime juice, sugar syrup, vanilla ice cream and crushed ice.
Blend the ingredients until they reach a smooth consistency. Ensure to check the mixture in consistent breaks to ensure no lumps.
Ensure to taste the smoothie and adjust the sweetness according to your preference. You can add more sugar syrup if desired.
Once the sweetness and consistency are to your liking, remove the mixture and freeze it. You can also serve it immediately once done.
While serving, top the smoothie with soaked chia seeds. You can also mix it with the smoothie for a consistent texture.
Serve with a lemon wedge for garnish.

Also Read: Ice that brew: These chilled variations will let you enjoy coffee this summer

Protein-packed kesar pista milk by Neha Deepak Shah, American Pistachios Growers

Ingredients (for 1 glass):
California Pistachio, 40 g
Milk, 150 ml
Saffron, few strands
Cardamom powder, 1/2 tsp
Sweetener of your choice (as per taste)

Simply blend it all to make a drink, serve this hot or cold!

Watermelon and Feta Salad by Chef Rakesh, Amazonia, BKC, Mumbai

Watermelon, 150gm
Feta cheese, 50gm
Lemon, 1 tbsp
Arugula lettuce, 50gm
Salt and pepper, 5gm
Microgreens, 2gm
Olive dust, 1gm

Take a serving glass and layer the bottom with marinated arugula.
Drizzle the arugula with your favourite vinaigrette and season with a pinch of salt and pepper.
In a large bowl, combine the watermelon balls with zesty lemon dressing.
Season the mixture with salt and pepper to taste, then gently toss to ensure the watermelon is evenly coated.
Once dressed, carefully place the watermelon over the arugula in the serving glass.
Sprinkle crumbled feta cheese on top of the watermelon for a creamy, tangy kick.
Finish off your salad with a sprinkle of olive dust for added flavour and texture.
Garnish your masterpiece with a vibrant array of microgreens and delicate edible flowers.

Paan custard by Chef Varun Inamdar, Author of Godrej Vikhroli Cucina Millets Cookbook

Bajra flour, 3/4 cup
Sugar, 1/2 cup
Coconut cream, 1/2 cup
Godrej Jersey Milk, 2 cups
Paan syrup, 3 tbsp OR 3 ready-made magai paan, run into a paste
Agar agar, 1 tbsp soaked in 1/2 cup of water

In a heavy-bottomed pan, mix all the ingredients thoroughly till lump-free.
Cook it on low flame till it all thickens and the flour cooks.
Strain and transfer mixture in moulds or a setting bowl.
Keep refrigerated. Serve Cold!

Strawberry Shortcake by Gagan Anand, Founder, Scuzo Ice 'O' Magic, India's Fastest Growing Popsicle Brand and Dessert Café

Sliced strawberries, 1 pound
Granulated sugar, 1/4 cup
All-purpose flour, 2 cups
Baking powder, 1 tbsp
Salt, 1/2 tsp
Unsalted butter, cold and cut into small pieces, 1/2 cup
Milk, 2/3 cup
Vanilla extract, 1 tsp
Whipped cream, for serving

In a bowl, combine the sliced strawberries and 1/4 cup of sugar. Let them sit for about 30 minutes to release their juices.
Preheat the oven to 425°F (220°C).
In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the milk and vanilla extract to the dry ingredients and mix until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round.
Use a biscuit cutter to cut out rounds from the dough. Place them on a baking sheet and bake for about 12-15 minutes or until the shortcakes are golden brown.
Allow the shortcakes to cool slightly before slicing them in half horizontally.
To serve, place a spoonful of the macerated strawberries on the bottom half of each shortcake. Top with a dollop of whipped cream and then place the top half of the shortcake over it.
Serve the strawberry shortcakes immediately and enjoy!

Want to eat cucumbers this summer? Try out these easy recipes to make salad, soup, kimchi

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