Bypass hot food with these cooling recipes. Sonal Ved picks quintessential summer foods and churns out three mouth-watering recipes
Cucumber and yogurt soup
Ingredients
>> 3 tbsp mint leaves, chopped
>> 1 tbsp lemon juice
>> Pinch of salt
>> 3 cucumbers, deseeded and diced
>> 1 ¼ cup plain Greek-style yogurt
>> ¼ cup lemon juice
>>¼ cup mint leaves
>> 2 tbsp chives, chopped
>> 2 tbsp extra virgin olive oil
>> ¼ tsp salt
Cucumber and Yogurt Soup is ideal for a hot, summer day at #Tag, Andheri. Ppic/Nimesh Dave
Method
>> Take an ice cube tray and divide mint leaves, lemon juice and salt into four cubes. Top it with water and freeze
>> Once done, in a blender, combine cucumber with yogurt, lemon juice, mint leaves, chives, olive oil and salt. Blitz it into a smooth puree
>> Adjust seasoning and pour it into soup bowls. Garnish with an ice cube and serve cold
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Watermelon and feta salad
Ingredients
>> 2 cups watermelon, deseeded and cubed
>> 1 cup cucumber, thickly sliced
>> ½ cup feta cheese, crumbled
>> Juice of ½ lemon
>> 1 tbsp olive oil
>> 1 tsp dried mint
>> Salt and pepper to taste
Method
>> In a bowl mix olive oil, lemon juice, salt, pepper and mint. Stir well and keep aside
>> In a serving bowl, place watermelon, cucumber and feta cheese together.
>> Drizzle the dressing on top and serve immediately
Coconut water poached rawas
Ingredients
>> 180 gm rawas fillet
>> 200 ml coconut water
>> 1 tsp lemon grass, smashed
>> 2-3 basil leaves
>> 1 tbsp shallots, sliced
>> 2-3 coriander stems
>> 1 lime leaf, shredded
>> 2 tbsp coconut milk
>> ½ cup raw mango, julienned
>> ½ cup radish julienned
>> 1/3 cup cucumber, julienned
>> 1/3 cup spring onion, julienned
>> 1 tsp lemon juice
>> 1 tbsp olive oil
>> 1 tsp parsley, chopped
>> 1 tsp chives
>> 1 tbsp micro greens
Recipe by restaurateur Roy Edwin from 5 — The Restaurant at Khar
Method
>> In a pan, mix coconut water, lemon grass, basil leaves, shallots, coriander stems, lime leaf and add the rawas pieces to it
>> Cover this liquid with greaseproof paper and a sheet of foil and allow it to simmer for 10 minutes
>> Remove the fish and keep aside. Strain the poaching liquid and add coconut milk to it. Bring it to a boil and season with salt
>> In another bowl, mix raw mango with radish, cucumber, spring onion, parsley, chives and micro greens. Drizzle lemon juice, olive oil on top and season
>> Place the rawas on the plate and drizzle some coconut sauce on top. Serve
Coconut Water Poached Rawas by Chef Vicky Ratnani from Nido, Bandra
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