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Rediff.com  » Getahead » India's top chefs share their best summer recipes

India's top chefs share their best summer recipes

April 28, 2018 11:10 IST

Make summer fun with these simple recipes. 

Asian Mango pudding

Asian Mango Pudding

Recipe by Chef Rakhee Vaswani, Owner, Palate Culinary Studio and Academy

Ingredients:

  • 125 gm mango ice cream
  • 1 mango, chopped
  • 7 gm gelatin
  • 12 gm castor sugar (you may reduce or increase as per your taste and liking)

Method:

  • Soak the gelatin in water. 
  • In a bowl take ice cream (melted), chopped mango and sugar. Mix well. 
  • Melt the gelatin and temper it. Add it to the ice cream mixture. 
  • Pour it in cups and set it for 3-4 hours. 

Xico Paloma

Xico Paloma

Recipe by Chef Jason Hudanish, Xico restaurant

Ingredients:

  • 30 ml bacardi
  • 30 ml tequila
  • 15 ml lime juice
  • 15 ml grapefruit rosemary syrup
  • Top up soda
  • Collin glass

Method:

  • Fill a glass with ice. Add bacardi, tequila, lime juice and grapefruit rosemary syrup in a cocktail shaker and shake well.
  • Strain into the glass, stir in the soda and serve. 

Beet The Heat

Beat The Heat

Recipe by Chef Amit Sharma, co-owner and chef at Poetry by Love and Cheesecake. 

Ingredients:

  • 80 gm beetroot
  • 60 gm pineapple
  • 200 gm watermelon

Method:

  • Mix all the ingredients and serve in a glass.
  • This juice has a high level of natural sugars that are necessary for a hot summer. Watermelon also has 80 per cent water content that rejuvenates the body during hot summers.

Forest Mushroom Pizza

Mushroom pizza

Recipe from Pranzi Ristorante and Lounge. 

Ingredients:

  • 220 gm pizza dough
  • 110 gm tomato sauce
  • 140 gm mozzarella cheese
  • 10 gm enoki mushroom
  • 10 shimeji mushroom
  • 60 gm fresh mushroom
  • 1 ml truffle oil
  • Few basil leaves

Method:

  • Make a pizza base of 12 inches and spread some pizza sauce over it. Sautee different mushrooms before adding them as a topping along with mozzarella cheese.
  • Put the pizza in the oven for maximum 10 minutes till the base is golden brown.
  • Once the base is ready, slice it into 8 pieces and garnish it with hand torn basil and truffle oil.

Pollo Ala Marengo

Pollo Ala Marengo

Recipe by Chef Vinay, Executive Chef at All Elements Cafe and Home Decor.

Ingredients:

  • 180 gm chicken breast 
  • 1 medium-sized mango
  • 15 ml LP sauce (Worcestershire)
  • 5 gm mustard paste
  • 3 gm thyme, cleaned
  • 3 gm parsley, cleaned and chopped
  • 8 gm (1½ tsp) salt
  • ½ tsp pepper
  • 30 ml cream
  • 30 ml white wine
  • 120 gm broccoli
  • 20 gm almonds
  • 4 tbsp olive oil
  • 1 tbsp chopped garlic

Method:

  • Marinate the chicken with LP sauce, mustard paste, thyme, salt and pepper.
  • Cut the broccoli in a flower format and boil.
  • Peel the mango and blend it with the blender
  • Sautee broccoli in garlic and herbs; put the marinated chicken to grill as well.
  • Make the mango sauce with mango pulp, cream and white wine. 
  • Serve the chicken with almonds, broccoli and mango sauce.