Paan custard to papaya smoothie: Beat Mumbai heat with eight cold-dish recipes

With temperatures soaring to a staggering 42 degrees Celsius this summer is nothing like what Mumbaikars have witnessed before In the face of scorching heat its time to pivot towards cooler refreshing dishes that not only nourish but also help beat the heatFrom creamy mango salad to chilled beetroot soup bursting with freshness from vibrant fruit salads to a hearty bowlful of greens the key is to embrace ingredients that offer respite from the scorching temperaturesThankfully the solution lies within arms reach as our pantry is loaded with ingredients wellsuited to create these cooling delicacies Simple staples like cucumbers onions and tomatoes serve as the backbone of these recipesrdquo Mumbaibased chefs remind usMeanwhile leafy greens such as baby spinach provide a nutritious base while watermelon and pineapple infuse a burst of sweetness and hydration With a bit of creativity and a mindful selection of ingredients Mumbaikars can transform their culinary routines into a refreshing oasis amidst the summer heat ensuring both comfort and nourishment during these challenging timesAlso Read Beer bottle chaas to Piyush Cool off with these 9 refreshing summer drinks in MumbaiFarm fresh mango summer salad by Chef Ganesh Koa Bar amp Cafe MumbaiIngredientsKale lettuce 30gmArugula lettuce 30gmFresh Mango 40gmOrange 20gmRicotta cheese 30gmSalt and pepper 2gmPomegranate 3gmSunflower seeds 2gmPumpkin seeds 2gmOlive oil 10 gmCarrot 10gmMethodIn a large mixing bowl combine the chopped kale lettuce and arugula lettucePour the prepared orange carrot dressing over the greens and toss until wellcoatedSeason the salad with a pinch of salt and pepper adjusting to tasteTransfer the dressed greens to a serving bowl or platterArrange the diced mango and segmented orange slices on top of the greensSprinkle the salad with sunflower seeds pumpkin seeds and pomegranate seeds for added crunch and flavourFinally crumble ricotta cheese over the salad to add a creamy texture and tangy contrastServe immediately as a refreshing and nutritious summer salad perfect for enjoying farmfresh flavours during the warmer monthsChilled beetroot and orange soup by Manoj Pandey Partner Chef The Piano Man DelhiIngredientsPeeled and chopped mediumsized beetroots 3Juiced and zested large oranges 2Finely chopped small onion 1Minced cloves of garlic 2Vegetable broth 2 cupsPlain Greek yoghurt 1 cupOlive oil 2 tbspHoney optional adjust to taste 1 tbspSalt and pepper to tasteFresh parsley or mint leaves for garnishInstructionsWash the beetroots thoroughly and peel them Chop them into small cubesIn a large pot heat olive oil over medium heat Add chopped onions and minced garlic Saute until onions are translucent about 5 minutes Add chopped beetroots and cook for another 5 minutes stirring occasionallyPour in the vegetable broth and bring the mixture to a boil Once boiling reduce the heat to low and let it simmer for about 1520 minutes or until the beetroots are tenderOnce the beetroots are tender remove the pot from the heat and let it cool slightly Using an immersion blender or a regular blender blend the soup until smooth If using a regular blender blend in batchesReturn the blended soup to the pot if necessary Stir in the freshly squeezed orange juice and orange zest Mix wellSeason the soup with salt and pepper to taste If you prefer a slightly sweeter taste you can add honey at this stage Mix well Cover the pot and refrigerate the soup until thoroughly chilled for at least 2 hours or overnightOnce chilled ladle the soup into bowls Garnish with a dollop of Greek yoghurt and a sprinkle of fresh parsley or mint leaves Serve cold and enjoyAlso Read Love mangoes Devour them with fresh cream with these special recipesAsparagus Avocado sushi Chef Rachita Singh The Nines MumbaiIngredientsNoori sheet 1gmSushi rice 90gmCream cheese 30gmAsparagus 40gmAvocado 30gmTanuki 20gmSiracha sauce 1gmJapanis Mayo 2gmUnagi sauce 1gmMethodPlace a sheet of nori on a bamboo sushi mat makisu with the shiny side facing downMoisten your hands with water to prevent the rice from sticking then spread a thin layer of sushi rice evenly over the nori leaving about 1 inch of nori uncovered at the top edgeArrange your fillings that are cream cheese tempura fried asparagus and AvocadoUsing the bamboo mat tightly roll the sushi away from you starting at the bottom edge until the nori completely wraps around the fillingUse the bamboo mat to gently shape the roll into a cylinderCoat the sushi roll with TanukiUse a sharp knife to slice the roll into bitesized piecesTop it off with sriracha sauce unagi sauce and Japanese mayonnaiseServe the sushi with soy sauce wasabi and pickled gingerPapaya smoothie with chia seeds by Karan Sharma Captain Club Florence Kaara Hotel GurgaonIngredientsLarge ripe papaya about 3 cups chopped 1Cup milk 12Freshly squeezed lime juice 2 tbspSugar syrup 15mlVanilla ice cream 1 tbspCrushed ice 12 CupVanilla Ice Cream 3 tbspSoaked chia seeds 2 tbspLime wedges for garnishMethodIn a blender combine the chopped papaya milk freshly squeezed lime juice sugar syrup vanilla ice cream and crushed iceBlend the ingredients until they reach a smooth consistency Ensure to check the mixture in consistent breaks to ensure no lumpsEnsure to taste the smoothie and adjust the sweetness according to your preference You can add more sugar syrup if desiredOnce the sweetness and consistency are to your liking remove the mixture and freeze it You can also serve it immediately once doneWhile serving top the smoothie with soaked chia seeds You can also mix it with the smoothie for a consistent textureServe with a lemon wedge for garnishAlso Read Ice that brew These chilled variations will let you enjoy coffee this summerProteinpacked kesar pista milk by Neha Deepak Shah American Pistachios GrowersIngredients for 1 glassCalifornia Pistachio 40 gMilk 150 mlSaffron few strandsCardamom powder 12 tspSweetener of your choice as per tasteMethodSimply blend it all to make a drink serve this hot or coldWatermelon and Feta Salad by Chef Rakesh Amazonia BKC MumbaiIngredientsWatermelon 150gmFeta cheese 50gmLemon 1 tbspArugula lettuce 50gmSalt and pepper 5gmMicrogreens 2gmOlive dust 1gmMethod Take a serving glass and layer the bottom with marinated arugulaDrizzle the arugula with your favourite vinaigrette and season with a pinch of salt and pepperIn a large bowl combine the watermelon balls with zesty lemon dressingSeason the mixture with salt and pepper to taste then gently toss to ensure the watermelon is evenly coatedOnce dressed carefully place the watermelon over the arugula in the serving glassSprinkle crumbled feta cheese on top of the watermelon for a creamy tangy kickFinish off your salad with a sprinkle of olive dust for added flavour and textureGarnish your masterpiece with a vibrant array of microgreens and delicate edible flowersPaan custard by Chef Varun Inamdar Author of Godrej Vikhroli Cucina Millets CookbookIngredientsBajra flour 34 cupSugar 12 cupCoconut cream 12 cupGodrej Jersey Milk 2 cupsPaan syrup 3 tbsp OR 3 readymade magai paan run into a pasteAgar agar 1 tbsp soaked in 12 cup of waterMethodIn a heavybottomed pan mix all the ingredients thoroughly till lumpfreeCook it on low flame till it all thickens and the flour cooksStrain and transfer mixture in moulds or a setting bowlKeep refrigerated Serve ColdStrawberry Shortcake by Gagan Anand Founder Scuzo Ice O Magic Indias Fastest Growing Popsicle Brand and Dessert CafeacuteIngredientsSliced strawberries 1 poundGranulated sugar 14 cupAllpurpose flour 2 cupsBaking powder 1 tbspSalt 12 tspUnsalted butter cold and cut into small pieces 12 cupMilk 23 cupVanilla extract 1 tspWhipped cream for servingMethodIn a bowl combine the sliced strawberries and 14 cup of sugar Let them sit for about 30 minutes to release their juicesPreheat the oven to 425degF 220degCIn a large mixing bowl whisk together the flour 14 cup sugar baking powder and salt Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbsAdd the milk and vanilla extract to the dry ingredients and mix until just combined Do not overmixTurn the dough out onto a floured surface and gently knead it a few times until it comes together Pat the dough into a 1inch thick roundUse a biscuit cutter to cut out rounds from the dough Place them on a baking sheet and bake for about 1215 minutes or until the shortcakes are golden brownAllow the shortcakes to cool slightly before slicing them in half horizontallyTo serve place a spoonful of the macerated strawberries on the bottom half of each shortcake Top with a dollop of whipped cream and then place the top half of the shortcake over itServe the strawberry shortcakes immediately and enjoyWant to eat cucumbers this summer Try out these easy recipes to make salad soup kimchi