Summer is on and we all get a little too hungry these days. Days are so hot and evenings are just as humid that even if you want to get a nice refreshing snack then your body gets lazy. Especially when you are away from home working or studying. I have few dishes on my blog today. You can try them this summer and enjoy. All you need is a kitchen and you are set to go. This blog is about 5 easy to cook snacks and beverages during summers that can get you refreshed and your tummy full. These dishes will leave your tongue satisfied without paying the extra cost of going out in the sun.
Table of Contents
Icecream Radio Cake
I read about this cake called as radio cake because it looks like a radio used in the old times. Basically, it is made with chocolate and Marie biscuits but you can give it your own twist too. One of the best things about this cake is that you don’t need an oven to bake it but a fridge to set it down. First of all, you need a container and some aluminium foil/butter paper.So here goes the recipe for four people along with the ingredient list-
- Pack of Marie biscuits
- Cubes of dark chocolate or regular chocolate
- A family pack of ice cream (Any flavour you like)
- Coconut oil
- Colourful sweet vermicelli
Take the container and cover its inner part with the butter paper. Grease the butter paper with coconut oil. Note that the butter paper is big enough to cover the last layer of cake on top also. Melt the chocolate in a bowl and add two spoons of coconut oil. Coconut oil adds a silky texture to the chocolate. Cool down the melted chocolate to room temperature. Now add the first thick layer of ice cream followed by a layer of biscuits. Quickly add the chocolate and then again add a layer of biscuits. Add the second layer of chocolate and the third layer of biscuits. At last, add the remaining chocolate. Cover it all with the butter paper and let it cool overnight in the freezer. Next morning you can take it out and uncover it. Invert the cake so that the ice cream part stays above and cut the cake vertically. For toppings add crushed rose petals and your tasty yummy radio cake is ready to eat.
Yeah, I know you all have heard of Sev puri, Dahi puri and Bhel puri. We all have seen that Bhel puri wala wondering on the streets. Guess what, you can make your own summer special. Here goes the recipe of Kurkure puri-
- Pack of kurkure
- A pack of puffed rice
- Chopped Green mangoes (unripe ones)
- Chopped Cucumber (remove the seeds and only use the hard part of the fruit)
- Mint Chatni (just blend in some ginger, mint leaves and green chillies)
- Tomato Sauce
- Tamarind Chatni (boil some tamarind in water, mash the pulp and filter it in a dish)
- Pomegranate pearls
- Chat masala
- Finely chopped onion
- Chopped coriander leaves
First of all, you need to fry the puffed rice in a teaspoon of vegetable oil with a sprinkle of turmeric powder to give it that yellow colour. Add salt as per taste to the puffed rice. Now pour the puffed rice from kadhai to a big container as you are going to add other ingredients too. Add mango, cucumber, onion and coriander leaves. Toss it all well. Now add the wet ingredients. First, some tamarind chatni followed by tomato sauce and at last the mint chatni. Use a spatula to mix them all well. Add some chat masala and now we will beautify our dish.
This is the part of plating, put the prepared mix in a plate. Add kurkure from the top in ample amount. You can break long strings of kurkure too if you want. Squeeze a lemon on top of the dressing. Now cover the whole pile with sev and decorate the bright looking dish with pomegranate pearls. Your kurkure bhel is ready to eat. You can use a spoon or a puri. Remember that I haven’t added peanuts or beaten chickpeas into the bhel. As this is a summer snack therefore it is better advised not to use these.
Batata and curd curry
This one is my favourites and it takes less than 15 minutes to prepare this curry. It is not a snack, rather a part of the main course. The curry is best to have these days. I used curd in this curry instead of the regular curries in India. Here goes the recipe-
- Four medium sized non-starchy potatoes (the one that gets peeled off easily)
- 400 gms Curd
- Two tablespoon oil
- Half spoon Fennel
- Half spoon Fenugreek seeds
- Half spoon cumin
- Half spoon mustard seeds
- A dry red chilli
- Two spoons Coriander powder
- Half a spoon of turmeric powder
- One spoon red chilli powder
- Salt as per taste
Boil the potatoes, peel them well and cut into big cubes.Put on the flame at medium high.In a kadhai add a little oil and put in the dry red chilli. Soon after this put in the raw spices and let them pop. Now put the potatoes and fry them nicely till they get fry coated. Now put in the powdered spices and salt. Finally, add the curd and mix well. Set the stove off. Garnish the curry with some coriander leaves. Your curry is ready to eat with roti, paratha or plain rice.
For this divine beverage, you need a blender and lots of ice and obviously mangoes too. The only reason I wait for summers is mango. I love mango and I think 99.9% of people in India love this fruit too. Rest 0.9% don’t have taste buds I guess. It is not a mango shake where we mix ripe mango with milk. It is mango lassi. Here is a simple recipe. Get some fresh thick curd (the one that doesn’t smell sour), sugar, heavenly pieces of sliced mango, ice and a thick layer of sweet cream if you can manage. Blend it all by first putting the ice cubes then mango cubes followed by sugar and curd. Blend it well and pour the drink in a large Patiala glass. Top the drink with a thick layer of cream and few cubes of mango.You can also add some cashews and almonds as toppings. I personally love them all on the brim of my glass. Now drink it and experience heaven.
You can also try namkeen lassi. I first tried this at my friend’s house. He is a Punjabi and his mother prepared this lassi which is also good for people with a different choice of taste. In this, we add a little salt to the curd instead of sugar or any other filling.
The last one in the row is Lemon Shikanji. It is refreshing, bubbly and pops up your mind. For this you need,
- Rasna Jal Zeera Powder
- Chaat Masala
- Soda or water
- Black salt
In a glass add some cubes of ice. Now Put in the powders and squeeze the lemon with little salt. Pour in the soda or water. Top the drink with some mint leaves and your shikanji is ready to drink.
I hope you liked my blog, if you have any other summer dish then please do tell me about it in the comment section below. Thanks for reading, enjoy your summers.
Be my aficionado