Beat The Heat With These Healthy Summer Special Recipes

With summer just around the corner, we are busy in the kitchen, cooking dishes that are light, hydrating and easy on the stomach. Health is the number one priority and to maintain that, diet becomes important. Summers should be all about eating cooling foods and then energizing ourselves to face the day. Four Points by Sheraton Navi Mumbai have shared their delicious summer recipes, which will definitely make you want to replicate them in the kitchen

These dishes crafted by their culinary team are refreshing and mouth-watering - just perfect for beating the heat and enjoying the season. Read on to get the recipes for the dishes and enjoy cooking and eating them.

Ingredients

• 1/4 cup Chana Sattu
• 4 cups Chilled water
• 2 teaspoons Lemon juice
• 1/2 Roasted Cumin powder
• 2 teaspoons Mint leaves (chopped)
• Black salt to taste
• 1 Green chilli (chopped)
• 2 teaspoons Raw Mango (grated)

Method

• Add all ingredients in a jug and mix well. 2. Serve in glasses along with some ice cubes. 3. Garnish with more mint leaves.

Health Benefits

Chana Sattu is the most famous drink in all across in summer. Sattu powder is basically made with roasted black chana which is use to make drink. There are numerous health benefits of the drink.

• It keeps your body temperature cool.
• Replenishes the lost nutrients in the body.
• Restore natural glow of skin.
• Prevents from any damage to skin cell.
• It has a low glycaemic index that keeps sugar level in check.
• It is also a great natural remedy for constipation and indigestion.
• Helps in weight loss.

Simple Grilled Salmon for Loss Weight

Ingredients

• 1 medium zucchini, halved lengthwise
• 2 red, orange and/or yellow bell peppers trimmed, halved and seeded
• 1 medium red onion, cut into 1-inch wedges
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper
• 1 ¼ pounds salmon fillet, cut into 4 portions
• ¼ cup thinly sliced fresh basil
• 1 lemon, cut into 4 wedges

Method

• Preheat grill to medium-high.
• Brush zucchini, peppers and onion with oil and sprinkle with 1/4 teaspoon salt. Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt.
• Place the vegetables and the salmon pieces, skin-side down, on the grill.
• Cook the vegetables, turning once or twice, until just tender and grill marks appear, 4 to 6 minutes per side.
• Cook the salmon, without turning, until it flakes when tested with a fork, 8 to 10 minutes.
• When cool enough to handle, roughly chop the vegetables and toss together in a large bowl.
• Remove the skin from the salmon fillets (if desired) and serve alongside the vegetables.
• Garnish each serving with 1 tablespoon basil and serve with a lemon wedge.

Summer Special Strawberry and Yoghurt Popsicle

Ingredients

For the simple syrup

• 1/2 cup granulated sugar
• 1/2 cup water

For the popsicles

• 1 pound (4 cups) strawberries, hulled and halved
• 1 tablespoon lemon juice
• 1 cup plain or vanilla yogurt

Method

Make the simple syrup:

• In a small saucepan over medium heat, stir the sugar and water together.
• Bring to a boil and stir until sugar is dissolved. Chill until cold, or set the pot in a bowl of ice to cool.
• This will make about 3/4 cup syrup; you will not use it all for this recipe.
• The leftover syrup can be stored in the fridge for several weeks.

Puree the strawberries:

• In a blender or food processor, puree the strawberries, lemon juice, and 3 tablespoons of the simple syrup until smooth.
• Taste and add more simple syrup if you like. Transfer to a measuring cup or bowl.