Summer Special Recipe

Summer Special Recipe

Summer Special Recipe – great summer recipes: Here is a collection of 9 great summer recipes (Vegetarian & Non Vegetarian) such as four melon salad with canola mint chutney pesto, yellow squash spaghetti, mango curry, mango kulfi, and many more with essential ingredients and instructions on how to cook them.

Here are our top 9 summer recipes to get you started:

1. Sol Kadi (Konkani Kokum Drink)

Kokum or Aamsol and coconut milk are used to make Sol Kadi. It soothes the digestive tract after consuming hot foods. It is a natural digestive aid and a good remedy to acidity.

Ingredients of Sol Kadi (Konkani Kokum Drink)

  • 6-8 Kokum or Aamsol
  • 1 cup Coconut, grated
  • 1 cup Hot water
  • 2 cloves Garlic or 1 tsp of ginger
  • 1-2 Green chillies
  • A pinch of Asafoetida (heeng)
  • to taste Rock salt
  • For garnishing Coriander leaves


1. Soak the kokum in 3/4 cup water with the heeng and salt. Set aside for 3–4 hours.

2.In a blender or mixer, combine the grated coconut, garlic, and chilies with a little water. When it reaches a thick paste-like consistency, squeeze the’milk’ out of the paste and set aside.

3.Add another 3/4 cup of water to the dry residue and stir for another minute or so. Extract the milk again, this time adding it to the initial extract.

4.Repeat this process two or three times more until all of the’milk’ has been removed from the coconut.

5.NOTE:This process can be done several times, but keep in mind that the milk becomes thinner with each successive extraction.

6.Remove the kokum from the water and whisk the coconut milk mixture into the kokum water to make a creamy pink solkadhi.

7.Taste and adjust seasoning to taste.

8.Set aside for at least an hour.

9.NOTE: Allow the Solkadhi to rest for at least an hour before consuming it.

10.Serve chilled, garnished with fresh coriander leaves.

11.Chef’s Tip: Stir the Kadhi every time you serve it since the coconut extract likes to climb to the top when the kadhi is left unattended for a while!

2. Spicy Watermelon Soup

A fruit salad! What says summer more than a fresh, chilled watermelon? Except for the tedious deseeding of the watermelon, this is a rather simple dish.

Ingredients of Spicy Watermelon Soup

  • 6 Cups watermelon (chopped and deseeded)
  • 1 tbsp ginger-garlic paste
  • 2 tbsp mint, chopped
  • 1/2 tbsp chilli flakes (or to taste)
  • Olive oil (to cook)


1.In a small amount of olive oil, sauté the ginger-garlic mixture and chilli flakes. Place aside to cool.

2.Puree the watermelon and mint in a blender until completely smooth. Simmer the watermelon puree, ginger-garlic paste, and chilli flakes in a saucepan until it thickens slightly. Season with salt and pepper, then refrigerate for at least 1-2 hours before serving.

3.Add a couple of ice cubes to the soup, drizzle with olive oil, and garnish with a sprig of mint. This soup is best consumed the same day it is prepared.

3. Stuffed Lauki

Bottle gourd is one of those green vegetables that many people dislike, but with this unique twist, you’re sure to win some new friends. Bottle gourd marinated in lime, packed with cottage cheese, then baked to perfection.

Ingredients of Stuffed Lauki

  • 1 medium lauki
  • For the marinade:
  • 50 ml lemon juice
  • 1/2 tsp chilli powder
  • 2 tsp garam masala
  • For the filling:
  • 2 Tbsp oil
  • 1/2 tsp cumin seeds
  • 1 diced onion
  • 150 gm diced tomatoes
  • 3 chopped green chillies
  • 1 tsp ginger paste
  • 2 tsp chopped garlic
  • 1 Tbsp chopped coriander
  • 200 gm grated paneer
  • Salt and pepper to taste


1.Bring the lauki to a boil in boiling water.

2. Peel, de-seed, and cut into horizontal slices.

3.Pour the marinade over the lauki and leave it to sit for an hour. In a skillet, heat the oil and add the cumin seeds, followed by the remaining filling ingredients.

4.Fry for 5 minutes, stirring occasionally.

5.Seal the lauki with string after inserting the filling.

6.Wrap in foil and bake for 15-20 minutes in a very hot oven.

7.Serve immediately with mint/coriander chutney.

4. Prawn and Litchi Salad

This is an extremely simple salad that comes together quickly and is ideal for those days when you just can’t be bothered.

Ingredients of Prawn and Litchi Salad

  • 500 gms prawns (shelled and cleaned)
  • 2 tbsp spring onions, chopped
  • 1 mango flesh, finely chopped
  • 500 gms litchis (deseeded)
  • 1 tsp chilli flakes
  • 1/2 lemon (for lemon juice)
  • 1 tbsp olive oil
  • Handful of peanuts (to garnish)
  • to taste salt


1.Combine the oil, lemon juice, spring onions, and chilli flakes in a mixing bowl. Allow the prawns to marinate in this mixture for 15 minutes before serving.

2.In a kadhai over high heat, toss the prawns with the marinade and stir fried for about 2-3 minutes, or until the prawns are cooked.

3.Set aside while you combine the mango and litchi, then combine everything, add the peanuts for crunch, season, and serve immediately.

5. Four Melon Salad with Canola Mint Chutney Pesto

Here’s the Guilt Free Contest’s weekly winning dish. A hearty salad with cool melons and a sweet and minty dressing.

Ingredients of Four Melon Salad with Canola Mint Chutney Pesto

  • 1/2 cup water melon, diced
  • 1/2 cup sarda (yellow honeydew melon), diced
  • 1/2 cup musk melon (green kharbooza), diced
  • 1/2 cup cantaloupe melon (orange kharbooza), diced
  • For the Pesto:
  • 1 cup mint leaves
  • 1 Tbsp honey
  • 1 Tbsp ginger chopped
  • 1 gm salt
  • 2 gm black pepper powder
  • 3 Tbsp canola oil
  • 2 Tbsp lemon juice
  • 3 Tbsp pine nuts


1.Toss melons together in a basin and set aside.

2.Combine mint leaves, ginger, honey, salt, pepper, lemon juice, and half of the pine nuts in a blender.

Purée it. Slowly drizzle in the canola oil. Combine thoroughly.

4.Drizzle the pesto over the melons after removing it from the blender.

5. Toast the remaining pine nuts and scatter on top.

6.Serve chilled.

7.Romil Zaveri, Week 2 winner of the Guilt Free contest.

6. Drunken Salmon Cucumber Rolls

This delicious dessert is simple to create and is sure to be a success at any celebration. To give it a heady touch, smoked salmon, sour cream, and cucumber slices are laced with gin.

Ingredients of Drunken Salmon Cucumber Rolls

  • 250 Gram smoked salmon
  • 3 large cucumbers
  • 200 ml sour cream
  • 1 cups gin
  • 1/4 cups parsley + extra sprigs for garnish, chopped
  • to taste Salt


1.Using a mandoline slicer, cut the cucumbers lengthwise.

2.Place the cucumber slices in a basin and soak them in the gin. Set it aside for two hours.

3.Stir the sour cream until it is smooth. Set aside.

4.Slather a scoop of sour cream on one side of a cucumber slice. Fold the edges of a smoked salmon slice over a cumber slice. Add additional sour cream on top.

5.Sprinkle with minced parsley and roll the pieces together tightly. You may pin it with a skewer.

6.Repeat step 6 with the remaining slices. Chill before serving.

7. Yellow Squash Spaghetti

Yellow squash and bottle gourd are thinly shredded and mixed with green chilies, basil leaves, and herbs before being topped with cheese.

Ingredients of Yellow Squash Spaghetti

  • 250 Gram yellow squash
  • 20 Gram bottle gourd
  • 4 green chillies , chopped
  • 1 Tbsp olive oil
  • 1 small knob butter
  • 1 sprig thyme
  • 2 leaves sage
  • 1 tsp ginger , grated
  • Few leaves basil
  • 1 Tbsp parmesan cheese grated


1.Peel and finely shred the yellow squash and bottle gourd’s outer skin until it resembles spaghetti.

2. Season with a touch of salt.

3.Cut the green chilies into small pieces.

4.In a large skillet, heat the oil, butter, sage, thyme, green chilies, and grated ginger.

5.Squeeze the squash to remove any excess moisture and add it to the pan.

6.Stir it well and add the basil leaves.

7. Garnish with parmesan cheese.

 8. Mango Squash Recipe

A simple and tasty mango cocktail that will satisfy everyone. Sip on the exhilarating flavour of mango nectar combined with lemon juice and sugar.

Ingredients of Mango Squash

  • 1 Kg sugar
  • 1/4 cups lemon juice
  • Mango juice (mango pulp, strained through a fine sieve)
  • 1 kg mangoes for the juice


Method- 1

1.In a saucepan, combine the sugar, lemon juice, and mango juice.

2.Cover the pan and leave it outside for a few days.

3.Give it a good stir at least 3-4 times each day.

4.When completely dissolved, keep in clean bottles.

Method- 2

1.In a saucepan, combine 4 cups sugar and 2 cups water.

2.Bring the water to a boil.

3.Ensure that the ingredients are thoroughly dissolved.

4.Cook over high heat until the consistency is one-thread.

5.Remove from the heat and stir in the lemon and mango juice.

6.Store in airtight sterilised bottles.

9. Jamun Mint Popsicles

Make stunning purple-hued popsicles with the tart summer fruit to dazzle your guests. It’s really simple to prepare, and you can add some black salt or chaat masala for a desi flavour.

Ingredients of Jamun Mint Popsicles

  • 500 gms jamuns (deseeded)
  • A few sprigs of mint
  • 1 lime (juiced)
  • 2 tsp sugar (optional)


1.In a mixer, combine the jamuns, lime juice, sugar, and mint leaves. Strain into popsicle molds, insert sticks, and set in the freezer for 3 hours.

2.Demould and have fun!

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