RECIPE Here are a few ‘desi' recipes that will help you stay cool this summer

Suzi ki phirni


Semolina: 75 gm

Raisins: 75 gm

Cashewnuts: 45 gm

Whole milk: 1.5 litres

Sugar: 175 gm

Cardamom powder: 1/2 tsp

Rose water: 3 drops

Pistachio silvers: 10 gm

Saffron threads: 1 or 2


Soak semolina in cold water, drain and set aside. Soak raisins; blanch the cashew nuts in boiling water for 30 seconds. Boil the milk in a heavy bottom pan and retain over a moderate heat until reduced by half, then add sugar and semolina. Stir continuously until mixture reaches a custard-like consistency. Add raisins and cashew nuts mix well. Remove the pan from heat and stir until the mixture reaches room temperature. Add powdered cardamom, rose water and stir well. Transfer into individual serving dishes and chill. Serve garnished with pistachio silvers and saffron threads.

Ananas panna


Pineapple (un-ripened, medium sized), cut into small pieces: 1

Sugar: 100 gm

Back salt: 1 tsp

Cardamom powder: 1/2 tsp

Fresh mint leaves, shredded:10


Boil pineapple with one cup water along with sugar, black salt, cardamom powder, mint leaves. Once cooked allow to cool, blend the mixture into a fine paste.

Add 4 cups or 800 ml of water. Refrigerate, serve garnished with pineapple wedges.

Lime panaka


Lime: 2s

Water: 5 glasses

Jaggery, powdered:150 gm

Dry ginger powder: 1/2 tsp


Add lime juice to water, stir in powdered jaggery, dry ginger powder until the ingredients are well dissolved. Strain the mixture. Serve chilled.

Summer salad

Salad ingredients

Blanched broccoli florets: 100 gm

Mushroom, sliced: 75 gm

Baby corn, boiled: 50 gm

Yoghurt Dressing

Hung yoghurt: 75 ml

Chopped garlic: 10 gm

Fresh cream: 5 ml

Salt and crushed black pepper: to taste


Crispy lettuce leaves: 4

Asparagus tips: 6

Parsley: 1 bunch


Toss the prepared vegetables in yoghurt dressing. Arrange fresh crispy lettuce in a bowl; put the tossed salad on bed of lettuce, garnish with asparagus tips and parsley sprigs. Sprinkle with chopped parsley and serve chilled.

Hyderabadi murgh khurma


Chicken: 800 gm

Yoghurt: 225 gm

Ginger paste: 60 gm

Garlic paste: 30 gm

Onions: 160 gm

Red chilli powder: 5 gm

Turmeric powder: 3 gm

Coconut: 25 gm

Cashewnut paste: 75 gm

White sesame seeds: 10 gm

Nutmeg powder: 2 gm


Ghee: 120 gm

Whole garam masala.(made from 10 green cardamom, 2 black cardamom, 10 cloves, 2 sticks cinnamon sticks, 1 bay leaf and 1/4 tsp mace)

Lemon juice: 30 ml

Coriander leaves: 20 gm


Chicken: Clean, remove skin and cut into 8 pieces.

Yoghurt: Whisk in a bowl.

Vegetables: Peel, wash and slice onions and fry till golden brown colour. Clean, wash and chop coriander.

Marination: Mix ginger-garlic paste, fried onion, red chilli powder, turmeric powder, cashew nut paste, sesame seed paste, nutmeg powder, and salt with yoghurt and leave the chicken in this marinade for at least 30 minutes.


Heat ghee in a handi, add whole garam masala, sauté in medium heat until it begins to crackle. Add chicken along with the marinade, sauté for about 5 minutes. Add water or chicken stock (approx 400 ml) and boil for 3 minutes, simmer until chicken is tender. Add lemon juice, adjust the seasoning. Remove from fire sprinkle with chopped coriander leaves.

Serve with rice or an Indian bread of your choice.