Favorite Indian dishes for the summer?

[Suvir Saran]

What makes them so?

How do you make them?

[Simon Majumdar]

My favourite take on summer dishes is to go for the Goan and southern dishes which combine ( particularly the Goan ) both heat and sourness which is remarkably refreshing

So I shall be making

pork in vinegar

Boney fish ( whatever the market has ) in a coconut and chilli sauce infused with lime and corriander.

Shredded vegetables in a hot pickle

Fresh Lime soda with salt

The only problem I have is that I try to avoid Palm Oil as it is so unhealthy and yet nothing else matches ther taste

Suvir can you suggest something?

S

[Suvir Saran]

I will be making Chutneys, Pickles, Stir fried rice dishes, sour lentils, grilled veggies and meats, lots of Nimboo Paani (fresh lemonade), Gingerale, Panna (green mango drink), Lassi, Cold Coffee, Kulfi, Amrakhand (Hung yogurt and mango dessert, like a mousse), Green Chutney Potatoes, Lots of Chaat dishes and the list goes on.

What do the others make?  

Simon what did your parents have in the summer in Calcutta?  Do they ever talk about those dishes?  Would be great to hear their memories of that season and the foods that were prepared in it.  If you care to share, I am sure many of us would be thankful.  I would be for sure.

Are there restaurants one should rather go to in the summer?

Are there dishes one should order in this season?

[Jinmyo]

Simon, could you tell me more about the pork in vinegar dish?

[Simon Majumdar]

This is in fact a "classic" Goan Vindaloo ( The Vin coming from Vinegar which was, I believe a legacy of the Portugese occupation of this region.

My recipe is

Goan Pork Vindaloo

1 tbsp cumin seeds

2 tsp black mustard seeds

1 tsp ground turmeric

1/2 tsp black peppercorns

1 tsp ground cinnamon

1 tsp  green cardamom pods

1 tsp black cardamom pods

1/2 tsp cloves

1/2 tsp grated nutmeg

1 onion chopped

8 cloves garlic chopped

1 in root ginger chopped

1 tsp paprika

6 dried red chillies, soaked in 1 tbsp cider vinegar

2 tbsp oil ( normally it is palm, but I use nut oil )

8 fl oz cider vinegar

1 tbsp brown sugar

3 lbs lean pork, cubed ( I also use a hand of pork on occasions but this is more fatty )

Dry roast the spices in a pan until lightly coloured then grind them

together with the onion, garlic, ginger, paprika, chillies and soaking

vinegar.

Blend in 1 tbsp of the oil, the cider vinegar and sugar. Add the

pork, stir until well coated, then cover and marinate overnight in the

fridge (or however long you've got).

Heat the remaining oil and fry the meat over a medium heat until browned. Add the marinade and stir for 5

mins, reduce the heat and simmer gently for 45 mins - 1 hour, until the meat is tender.

It is a great fiery dish with a sour sweet undernote.

Hope you like it

S

[Sandra Levine]

I will make this soon and report back.  Thank you for posting the recipe.  One question -- what is a "hand" of pork?

[Suvir Saran]

Chole Kee Chaat (Chick Pea Salad)

This is a found in many north Indian homes. It is prepared often during holidays as a appetizer or a side dish. The salad is hot and tart. Goes very well with papadams or as a side dish with any Indian dishes. You can add to the spiciness by using more red pepper powder and fresh green chilies to your taste. It tastes good at room temperature, but has a great bite served chilled on a hot summer afternoon.

2 cups, drained canned chickpeas

1 medium potato, boiled in skin, cooled and chopped into small cubes

1 small hot green chili, chopped finely

1/2 small red onion, very finely chopped

3 tsp. bhunaa zeera (ground, dry roasted whole cumin seeds)

2 tsp. chaat masala

1/4 tsp. garam masala

1 tsp. red pepper powder

1/2 tsp. freshly ground black pepper powder

1 tbsp. chopped fresh mint leaves

1 tbsp. chopped fresh cilantro

salt to taste

lemon or lime juice to taste

mint leaves for garnish

3/4 cup thin sev (savory very fine and spiced chick pea noodle crisps), for garnish

In a bowl mix the chickpeas, potatoes and onions with all the spices. Toss and turn a few times to make sure the spices are evenly distributed.

Add the mint and cilantro leaves, the lemon or lime juices and toss again. Sprinkle salt to taste.

Serve on plates garnished with mint leaves and sev. The sev will make the salad nice and crunchy. You can get plain salted sev or spicy sev. Use whichever one your care to.

[Suvir Saran]

Thandaa Dahee Kaa Shorva (Cold Yogurt Soup)

Shorva is the word for soup in most of the middle east and India. This recipe is prepared like a raita and is the perfect soup for a summer day. Easy to prepare, it also has the wonders of yogurt. That ingredient which makes any dish feel creamy and yet has far less fat. You can substitute the cucumber with parboiled beet root. If using the beet root, grate the beet roort finely. You can also use the beet and the cucumber together. Remember the beet will make the soup a nice rose color. The consistency can be made thinner by simply adding milk, if you so desire.

2 small cucumbers, washed well and finely grated

1 1/2 tsp. cumin seeds, roasted dry and ground in a mortar and pestle

3 tbsp. fresh mint leaves, finely chopped

1 hot green chili, seeded and finely chopped

1/4 tsp. garam masala

white pepper, freshly ground, to taste

salt, to taste

20 oz. nonfat plain yogurt

mint leaves for garnish

Blend the cucumber and yogurt into a smooth sauce in a blender or a food processor.

Pour this into a bowl and combine all the other ingredients and stir. Add salt and the pepper. Mix again and chill till ready to serve.

Serve in bowls topped with fresh mint leaves. You can also sprinkle some toasted cumin seed powder if you like.

[Suvir Saran]

Phal Kee Chaat (Spiced Fruit Salad)

Chaat is hindi for lick. The foods that have this word in them are those dishes that make ones mouth water. It is true once you have had them, there can never ever be too big a portion or too much of Chaat. This is a very easy to prepare, light, refreshing, palate cleansing appetizer for the summers. A favorite found in homes and with street side Chaat vendors alike. Use any and all fresh seasonal fruits in this recipe. Make it yours by choosing your favorite fruits.

1/2 ripe pineapple, cored and cut into small bite sized pieces

1 banana, sliced

20 small seedless grapes

1 granny smith apple, cored and sliced into bite sized pieces

1 orange, peeled, sectioned and outer membrane removed

2 small green chilies, finely chopped

8 walnuts, toasted and salted

4 tbsp. Indian raisins or golden raisins

2 tsp. chaat masala

1/2 tsp. garam masala

1 tbsp. sugar

3 tbsp. fresh lime juice

freshly crushed black pepper, to taste

salt to taste

mint leaves for garnish

1 tbsp. bhunaa zeera (ground, dry roasted whole cumin seeds), optional

In a salad bowl, combine the fresh fruit, green chilies, raisins and the nuts.

Sprinkle evenly, the chaat masala, sugar, garam masala and black pepper. Add the lime juice and stir. Chill till ready to serve. The salad tastes better when really chilled well. A couple of hours of refrigeration are best.

Sprinkle salt to taste just before serving into the individual plates. Garnish with fresh mint leaves. You may also sprinkle some freshly ground, dry roasted cumin seeds at this time.

[Suvir Saran]

And of cours, how could I forget Bhel Puri!

Recipe for Bhel Puri

[Suvir Saran]

Chutney Sandwiches are a great summer treat.

Chutney Sandwich recipe

[Suvir Saran]

Sookhe Aloo Gobhi Kee Chaat (Potato and Cauliflower Chaat)

2 potatoes scrubbed & boiled

1 small cauliflower

1 tsp. coriander finely chopped

5-7 mint leaves finely chopped

1 tiny green chilli finely chopped

1/2 tsp. chaat masala

salt to taste

1/2 tsp. lemon juice

2 tbsp. oil

Do not peel potatoes.

Cool and chop into chunks.

Clean and break cauliflower in medium sized florets.

Dip in boiling hot water for 5 minutes.

Drain and keep aside.

Heat oil in a heavy pan.

Fry chunks of potato and cauliflower some at a time.

Fry to a crisp golden brown.

Drain and keep on kitchen paper to soak excess oil.

Take all ingredients in a large bowl.

Add fried piece of potato and cauliflower.

Toss with a fork till pieces are well coated with seasoning.

Serve immediately.

[Suvir Saran]

Dahee Aur Aloo Kee Chaat (Potatoes in a tangy yogurt dressing)

2 potatoes scrubbed, boiled & cooled

1 onion finely chopped

1 tsp. coriander leaves finely chopped

1 tbsp. tamarind chutney

1 tsp. green chutney

1/2 teaspoon red chilli powder

1 teaspoon toasted cumin powder

salt to taste

1 tbsp. sev

1/2 cup plain yogurt, whisked and chilled

1. Slice unpeeled potatoes into rounds about 1/4 inch thick.

2. Arrange side by side in a large very shallow dish.

3. Pour curds to cover all rounds.

4. Drizzle both the chutneys all over.

5. Sprinkle chilli powder, salt, cumin all over.

6. Garnish by sprinkling coriander, sev and onions all over.

7. Serve cold.

[Suvir Saran]

Dahee Aur Aloo Kee Chaat (Potatoes in a tangy yogurt dressing)

2 potatoes scrubbed, boiled & cooled

1 onion finely chopped

1 tsp. coriander leaves finely chopped

1 tbsp. tamarind chutney

1 tsp. green chutney (mint or cilantro or mix of both), more to taste

1/2 teaspoon red chilli powder, more to taste

1 teaspoon toasted cumin powder, more to taste

salt to taste

1 tbsp. sev

1/2 cup plain yogurt, whisked and chilled

1. Slice unpeeled potatoes into rounds about 1/4 inch thick.

2. Arrange side by side in a large very shallow dish.

3. Pour curds to cover all rounds.

4. Drizzle both the chutneys all over.

5. Sprinkle chilli powder, salt, cumin all over.

6. Garnish by sprinkling coriander, sev and onions all over.

7. Serve cold.

[Suvir Saran]

Lucknowi Chaat (chaat papri)

1 small package of whole-wheat tortillas

1 16oz. can of chickpeas, nicely drained to wash away the canning juices

3 large red potatoes, boiled and cut into 1/4 inch cubes

32oz. Container of homestyle Plain Yogurt

2 inch piece of ginger root, julienne finely

Tamarind-Date Chutney

Black Salt to taste

Salt to taste

1 tsp Sugar

2 tsp Chaat Masala

4 tsp toasted cumin powder

1 tsp cayenne pepper. Optional

4 green chillies, chopped finely, optional

1 cup of chopped fresh Cilantro

Sprouted mung beans or French lentils, optional

Lemon juice, only if using sprouts

Canola oil

In a deep frying pan or wok pour enough oil to fill it to a depth of 1 1/2 inches. Using a long sharp knife cut the tortillas into 1/2 inch squares or bite sized diamonds and set aside. When the oil is hot (375 degrees F), drop a handful or two of the tortillas into the oil. Fry till golden brown in color and drain on paper towels. Do the same with remaining tortillas and when done let cool till the wafers are crisp.

In a mixing bowl whisk the yogurt, black salt, sugar, salt, cayenne pepper, chaat masala, 2 tsp. toasted cumin and a quarter cup of the cilantro greens. The yogurt mix should feel like a light pancake batter consistency. Dilute with milk if needed. Set aside.

In a serving platter or individual salad plates arrange the tortilla crisps, chickpeas and potatoes as you feel like. I often like to dip some of the crisps into the yogurt mix and arrange them loosely around the plate or platter. When you have used all the crisps, potatoes and chick peas, divide the yogurt mix equally over each plate or over the platter. Sprinkle the top of each plate or the platter with generous splatters of the Tamarind-Date chutney. Sprinkle the cumin powder on this and garnish with the ginger and cilantro.

If using the sprouts, toss them with a little salt and lemon juice. You can arrange these on the rim of the plate or on the sides of the platter.