Recipes Stay cool this summer with these exotic preparations

Gandhraj lemon scented black salt refresher

Ingredients

Gandhraj lemon: 2

Black salt: 5 gm

Sugar: 20 gm

Mint leaves: a few

Water: 350 ml

Method

Dilute the sugar in water, squeeze the lemon juice in the same, add the dash of black salt. Finely grate the rind of the 1 lemon, add in the liquid. Chill it for few hours, garnish with mint leaves and serve.

Mille Feuille of Bocconcini and Apple

Ingredients

Fuji apples: 5

Granny smith apples: 5

Bocconcini: 100 gm

Yellow zucchini: 75 gm

Green zucchini: 75 gm

Tomatoes: 75 gm

Fresh dill: 20 gm

Basil leaves: 20 gm

Loloroso: 25gm

Ice berg: 25 gm

Romaine: 25 gm

Balsamic dressing : 25 ml

Balsamic vinegar: 10 ml

Mustard paste: 5 gm

Brown sugar: 3 gm

Olive oil: 10 ml

Method:

To begin with, make balsamic dressing by mixing the mustard paste, brown sugar in balsamic vinegar, blend olive oil slowly into the solution so that it becomes creamy in texture, keep aside. Slice the Fuji and Granny Smith Apple and core from the centre, slice the bocconcini. Blanch the tomato, de skin and cut into small dices. Slice the zucchini as thin as possible, blanch and arrange on the plate. Arrange the blanched tomato on the same plate. In the center arrange the slices of apple and cheese alternately, arrange the lettuce and dill as well and in the centre drizzle balsamic dressing and garnish with fresh basil and dill.

Melon Sale, grape seed oil, fresh thai chilli, sweet basil

Ingredients

Water melons: 5

Musk melons: 5

Fresh red chilli: 1

Sweet basil seeds:1 gm

Basil leaves: 20 gm

Loloroso: 25 gm

Ice berg: 25 gm

Romaine: 25 gm

Dressing: 25 ml

Cider vinegar: 10 ml

Rock salt: 5 gm

brown sugar: 3 gm

Grape seed oil: 10 ml

Method

Make the dressing by mixing the brown sugar, rock salt in cider vinegar, blend grape seed oil slowly into the solution so that it becomes creamy in texture, keep aside. Slice the melon as thin as possible, soak the sweet basil seeds in normal water and allow to bloom (in 20ml water). Cut the fresh red chillies into julienne. To assemble, arrange the sliced melon on the plate and top it up with hand torn lettuce. In the centre, drizzle grape seed oil dressing and garnish with sweet basil seeds, and fresh red chilli.

Roasted raw mango concoction

Ingredients

Raw mangoes: 2

Roasted cumin powder: 2 gm

Black salt: 5 gm

Sugar: 20 gm

Mint leaves: few

Water: 350 ml

Method

Roast the raw mango on open slow fire for 20 min, let it cool. Peel the mango, squeeze and dilute in water, add the sugar and blend so that the sugar dissolves. Add a dash of black salt, roasted cumin powder and dissolve. Chill it for few hours, garnish with mint leaves and serve.

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