Summers are all about eating light and right. We need to constantly keep ourselves hydrated and fresh. Summer is also the season for long cold showers, watermelon juices, pulpy mangoes and just keeping yourself low and in shade. Keeping the body healthy from the inside and yet fit is actually a challenge during summer. Yes! Don’t forget that all the food that you intake during the summer season will have the effects accordingly, hence maintaining a nice balance diet in best during the season to keep yourself fresh, happy and joyful. And to keep away from the sun we tend to spend a lot of time indoors, and end up on the couch, eat food, mostly junk , so it’s equally important to keep a check on what we eat and how much and when. Hydration is vital for a healthy body, hence snacking on some on some cucumber, lemon water, and lots of fruits is always a great idea. It’s important that we commit to eat healthy and clean during summer.
Chef Shiv Parvesh, Executive Chef, Indore Marriott Hotel says “raw mango & Pineapple have long been synonymous with summers. These fruits are an essential part of summer apetite as they are rich in vitamins, minerals and antioxidants with a lot of health benefits. Using these ingredients helps the body to tackle intense heat, dehydration and eases the digestion process during summers”
Here are two exclusive recipes by chef himself.
PINEAPPLE HALWA
INGREDIENTS
• Pineapple Pulp – 1kg
• Rawa - 1kg
• Sugar - 1kg
• Ghee – 1 kg
• Water – 1.5 Lts
• Saffron – 1 gm
• Cardamom Powder –20
• Whole Cashewnuts - 50 gm
• Raisins –30 gm
• Pistachio – 30 gm
• Almond – 30 gm
Method-
• Take out the pulp pineapple though mixer grinder
• Tae a pan, add desi ghee and broil the rawa
• Once the rawa is light brown, add sugar syrup and pineapple puree to it.
• Cook for 20 minutes and finish with saffron and dry nuts
Sugar Syrup-
Add 1 kg of sugar in 2 liter of water, boil till sugar dissolves.
KACHHE AAM Ki LAUNJEE
INGREDIENTS
• Raw mango – 1 kg
• Sugar - 100 gm
• Onion seed – 5 gm
• Whole cumin seed – 5 gm
• Salt – to taste
• Turmeric powder – 5 gm
• Deggi mirch powder – 10 gm
• Fenugreek seed – 8 gm
• Ghee – 100 ml
Method-
Roast the raw mangoes over live charcoal (we can also roast them in oven).
Peel off the skin and take out the pulp.
Take an iron kadai, add ghee and give tempering of fenugreek, cumin and onion seed.
Add all the powdered masalas and puree, cook for 25 minutes.
Adjust seasoning with salt and sugar and serve hot.