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Sunday, July 25, 2021

Refresher course: A series of summer recipes

Continuing our summer series, we delve into the fire to bring you the season’s coolest dishes. Here is a set of starters.

Written by Shantanu David | New Delhi |
Updated: June 24, 2016 12:38:18 am
summer recipes, Dasheri Bruschetta, Vada Pav, Cafe Delhi Heights, Pizza Oinker, Chilled Melon and Cucumber Soup, dirty apron, delhi recipes The dishes evoke some of the old and play around with the new. You’ll find some sweetness, tempered with spice and a touch of tart.

Forget cooking, eating can be one of the greatest banes during our very own Mercury Rising. As the air around us becomes parched, standing in front of a stove is hardly the state ideal. We turn to well-known chefs to provide us succour as well as seasonal sustenance.

In the second instalment of our summer recipes series, we provide you with some light meals to keep the heat at bay. The dishes evoke some of the old and play around with the new. You’ll find some sweetness, tempered with spice and a touch of tart. Basically, something for everyone.

Dasheri Bruschetta

summer recipes, Dasheri Bruschetta, Vada Pav, Cafe Delhi Heights, Pizza Oinker, Chilled Melon and Cucumber Soup, dirty apron, delhi recipes Dasheri Bruschetta

Ingredients

Mango 200 gms
Tomato 60 gms
Basil 3 gms
Salt 5 gms
Black Pepper 2 gms
Olive Oil 10 ml
Garlic 5 gms

Toasted sliced bread

Directions

1. Dice the mango and tomatoes finely in a bowl.
2. Chiffonade the basil finely and add to it.
3. Add finely chopped garlic and sprinkle pepper and salt on it.
4. Mix all the ingredients in olive oil.
5. Place the mixture on toasted bread and serve.

Mumbai style vada pav

summer recipes, Dasheri Bruschetta, Vada Pav, Cafe Delhi Heights, Pizza Oinker, Chilled Melon and Cucumber Soup, dirty apron, delhi recipes Mumbai Style Vada Pav at Cafe Delhi Heights

Ingredients

Pav bread (small squares of white bread) 4
Boiled and mashed potatoes 1 ½ cups
Green chilli, chopped 2
Grated garlic 1 ½ tbsp
Mustard seeds 1 tsp
Hing ¼ tsp
Red chilli 2
Curry leaves 6 to 8
Turmeric powder
(haldi) ½ tsp
Oil 1 tsp
Besan flour ¾ cup
Mint chutney 1 tsp
Salt to taste
Oil for deep frying

Directions

1. Pound the green chillies, ginger and garlic using a mortar and pestle.
2. Heat the oil and add mustard seeds, asafoetida and curry leaves and sauté for a few seconds.
3. Add the pounded mixture and potatoes, turmeric powder and salt and mix well.
4. Combine all the ingredients in a bowl and make a batter using approximately ½ cup of water.
5. Dip each round of the vada filling into the batter and allow it to coat the mixture well.
6. Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
7. Slice each pav into half and spread some dry garlic chutney inside.
8. Place one vada in each pav and serve.

(Recipe courtesy: Cafe Delhi Heights, multiple outlets)

Pizza Oinker

summer recipes, Dasheri Bruschetta, Vada Pav, Cafe Delhi Heights, Pizza Oinker, Chilled Melon and Cucumber Soup, dirty apron, delhi recipes Pizza Oinker

Dough ingredients

All purpose flour 900 gms
Instant yeast 10 gms
Sugar 1 tbsp
Salt 1 and 1/2 tbsp
Olive oil 60 ml
Lukewarm water 500 ml

Filling ingredients

Bacon strips 40 gms
Pork ham 50 gms
Pork pepperoni 40 gms
Dough 120 gms
Pizza cheese 80 gms
Basil 5 gms
Olive oil 10 ml
Passata

Directions

1. Mix the dough ingredients to make a smooth dough, cut a ball, and roll it into a thin pizza sheet.
2. Pre heat the oven at 204 degree, crisp the bacon and keep aside.
3. Cut the ham into julienne strips and keep aside.
4 . On the rolled dough first place the passata and then all the meats. Finish with pizza cheese.
5. Bake in the oven and serve with basil on top.

(Recipe courtesy: The Dirty Apron, Safdarjung)

Chilled Melon and Cucumber Soup

summer recipes, Dasheri Bruschetta, Vada Pav, Cafe Delhi Heights, Pizza Oinker, Chilled Melon and Cucumber Soup, dirty apron, delhi recipes Chilled Melon and Cucumber Soup

INGREDIENTS

Honeydew melon 1
Cucumbers 3
Plain yogurt ½ cup
Fresh ginger, grated ½ tsp
Generous pinch of sea salt
Mint leaves, chopped 2 tbsp
Basil oil 2 tsp

Garnish

Dollop of plain yogurt
Cucumber slices
Fresh mint leaves

Directions

1. Peel all three cucumbers and cut two of them into large chunks.
2. Chop the third one finely and set that one aside.
3. Scoop the flesh from the melon with a large spoon.
4. Put all the ingredients into a blender or food processor, except for finely chopped cucumber, and blend until smooth and well combined.
5. Pour into a container and add the remaining cucumber pieces and mix.

(Recipe courtesy: The Dirty Apron, Safdarjung)

From the Chefs

These dishes are great for this muggy weather as they satiate your appetite but leave you feeling refreshed. They’re very versatile in that they can be dressed up or down, according to how hungry you are. Just make them the way you’d like

Ruchira Hoon-Philip Chef Consultant, The Dirty Apron

In summers, people usually opt for quick bites, which are also filling. These dishes serve the purpose and are also a treat to the palette. Dasheri Bruschetta brings in the flavours of Lucknow’s famous Dusheri Aam, and Mumbai Style Vada Pao is an essential in Mumbai but fad food in Delhi

Ashish Singh Corporate Chef, Cafe Delhi Heights

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