3 Refreshing Summer Recipes That Are Quick And Easy

April 3, 2015 3 Refreshing Summer Recipes That Are Quick And Easy @TheRoyaleIndia 813 0 0

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With the arrival of summer, you will find yourself sweating in the kitchen while cooking regular meals. Well, it’s time to tweak your regular meals and include these delicious summer recipes that are easy and quick to make. Believe me, they are a perfect match to your taste buds in summer!

Let’s learn how to make Aam Shrikhand, Kacche Aam ki Sabzi and Ambyachi Dal. These are simply sumptuous in taste and the best part is that they require minimal preparations and cooking efforts.

Aam Shrikhand – Sweet Yogurt Dessert with Mango

Aam Shrikhand @TheRoyaleIndia


  • 1 litre fresh (thick or low fat) hung curd

  • ½ cup ripe mango puree

  • 4 -6 tbsp of powdered sugar

  • Few strands of saffron for garnishing

  • 2 tsp of warm milk

  • Pinch of cardamom powder and nutmeg powder

  • Few slivers of almonds and pistachios


  • In a mixing bowl, mix the hung curd, mango puree and powdered sugar quite well. The mixture has to be smooth with no lumps visible.

  • Add in nutmeg and cardamom powder

  • Dissolve saffron strands in warm milk and mix it well in the curd mixture.

  • Transfer the curd mixture into a serving bowl.

  • Garnish with slivers of almonds, pistachios and strands of saffron.

  • Refrigerate for some hours and serve chilled with hot puris.

Kacche Aam ki Sabzi - Raw Mango Vegetable

Kacche Aam ki Sabzi @TheRoyaleIndia


  • 2 cups raw mango, cut into cubes

  • 1 ½ cup jaggery

  • 1 tsp red chilli powder

  • 1 tsp coriander-cumin powder

  • ½ tsp turmeric powder

  • Salt to taste

For tempering:

  • 1 tbsp of mix of mustard seeds, fenugreek seeds, nigella seeds (kalonji), cumin seeds, fennel seeds

  • 1 Bay Leaf

  • 2 – 3 pieces of cinnamon bark

  • 4 – 5 cloves

  • Pinch of asafetida (hing)

  • 1 tbsp of oil


  • Heat a medium sized wok and add oil

  • When the oil is hot, add the seeds and spices for tempering

  • When the tempering splutters, add in the raw mango pieces and chilli powder, coriander-cumin powder and turmeric powder; and mix well. Let it cook for 10 minutes till it’s almost cooked i.e. al dente.

  • Mix well and an add jaggery to the raw mango sabzi. Keep on stirring till the jaggery melts and blends with the mango.

Serve with parathas, puris or enjoy it as a sandwich spread. It stays well for 4 – 5 days in the refrigerator.

Ambyachi Dal – Raw Mango Chutney

Ambyachi Dal @TheRoyaleIndia


  • 1 cup chana dal, soaked for 4 – 5 hours

  • 1 raw mango grated

  • 1 green chili

  • A few coriander leaves

  • Salt to taste

For tempering

  • 1 tsp of mustard and cumin seeds

  • A few curry leaves

  • ½ tsp turmeric powder


  • Drain the extra water from the soaked chana dal

  • Grind chana dal and green chilli into a coarse mixture

  • In a mixing bowl, mix the coarsely grinded chana dal and grated raw mango

  • Add salt as per taste

  • Heat oil in the tempering vessel

  • Once the oil is hot, add cumin, mustard seeds, curry leaves and turmeric powder.

  • Once the seeds begin to splutter, pour the tempering over the chana dal mixture.

  • Garnish with coriander leaves and serve

Found them interesting and planning to try them? Go ahead and satiate your taste buds with these delicious recipes that perfectly match your summer palate.

Categories: Recipe Corner