Our not-so-favourite season is here - Summer! With the sun stretching longer, the air begins to shimmer with heat, and our cravings are taking a shift. It is now time to consume light, cooling, and hydrating meals to stay relieved in every bite. Summer foods are how our body asks for shade - summer foods aren’t just nourishing; it’s an instinct. Encourage these moments, and with Foodism, let’s explore ‘All Shades of Summer’ with these summer food recipes. 

Summer drinks & coolers

Aam Panna

Ingredients: 

• 2 medium-sized raw mangoes (kaccha aam)
• 4 cups water
• 4–5 tablespoons sugar (adjust to taste)
• ½ teaspoon roasted cumin powder
• ¼ teaspoon black salt (kala namak)
• ¼ teaspoon regular salt
• A few mint leaves (optional but adds freshness)
• Ice cubes (for serving)

Method:

1. Pressure cook or boil the mangoes in water for 2–3 whistles (or until soft). 
2. Roast the mangoes on an open flame as you do for baingan bharta until the skin is charred and the flesh is soft. (Adds a smoky flavour!)
3. Let the mangoes cool. Peel off the skin and scoop out the pulp.
4. Add the pulp to a blender along with sugar, cumin powder, black salt, regular salt, and mint leaves (if using). Blend until smooth.
5. Add water to the mixture and blend again. Adjust consistency and sweetness as per your taste.
6. Pour your aam panna into glasses over ice cubes. 
7. Garnish the aam panna with a mint sprig or a pinch of cumin on top.
8. Tip: You can add a pinch of crushed black pepper or green chilli while blending your aam panna to get a spicy kick.  

Panakam / Panaka / Panagam

Ingredients: 

• 2 tbsp grated jaggery (adjust to taste)
• 2 cups cold water
• ¼ tsp dry ginger powder (saunth / sukku)
• ¼ tsp black pepper powder
• ¼ tsp cardamom powder
• A pinch of edible camphor (optional, very little!)
• A few tulsi (basil) leaves (optional)

Method:

1. In a bowl or jug, mix the jaggery with water until fully dissolved.
2. Strain to remove any impurities (especially if it’s unrefined jaggery).
3. Add dry ginger, black pepper, cardamom powder, and edible camphor if using. Stir well.
4. Add tulsi leaves for a traditional touch and an extra cooling effect.
5. You can refrigerate panakam/panaka/panagam for a while or serve immediately with a few ice cubes.

Gond Katira

Ingredients: 

• 1 tbsp Gond Katira (edible gum/tragacanth gum)
• 2–3 tbsp rose syrup or Rooh Afza
• 2.5 cups chilled water or milk (optional)
• Ice cubes (optional)
• Chopped nuts (almonds/pistachios) – optional

Method: 

1. Take 1 tbsp gond katira and rinse it once under cold water.
2. Soak in a bowl of water overnight or for at least 6–8 hours.
3. It will swell up and turn jelly-like — about 4–5x its size.
4. In the morning, gently remove any yellow/brown centre or impurities.
5. Rinse again if needed and keep it chilled.
6. In a glass, add 1–2 tbsp of the soaked gond katira.
7. Pour cold water or milk if you like your gond katira sharbat creamy. 
8. Mix in 1–2 tbsp rose syrup or Rooh Afza to the gond katira mixture
9. Add ice cubes, and give a good stir to the gond katira sharbat.
10. Top the gond katira sharbat with sliced almonds or pistachios for texture and flavour. 

Summer salads & cold dishes

Watermelon and Feta Salad

Ingredients: 

• 2 cups seedless watermelon, cubed or balled
• ½ cup feta cheese, crumbled (or cubed)
• ¼ cup fresh mint leaves, roughly torn
• 1 tbsp extra virgin olive oil
• 1 tsp balsamic glaze or a squeeze of lemon juice
• A pinch of black pepper (optional)
• A pinch of salt (optional, depending on the feta)

Method: 

1. Cube your watermelon and feta, and keep them cold in the fridge till ready to use.
2. To assemble the watermelon and feta cheese salad, take a large bowl or plate and gently mix watermelon, feta, and mint leaves.
3. Drizzle with olive oil and balsamic glaze (or lemon juice).
4. Sprinkle a tiny bit of black pepper and salt if needed.
5. The watermelon and feta cheese salad is best served cold and fresh. 
6. Tip: Don’t let it sit too long, or the watermelon will start releasing water.

Cucumber Yoghurt Salad

Ingredients: 

• 1 cup plain yoghurt (curd/dahi)
• 1 medium cucumber, peeled and grated or finely chopped
• ¼ tsp roasted cumin powder
• Salt to taste
• 1 tbsp fresh coriander leaves, chopped
• Optional: a pinch of black salt, chilli powder, or chopped green chilli

Method: 

1. Grate or finely chop the cucumber. Optionally, squeeze out some water if you want a thicker consistency.
2. Beat the yoghurt until smooth and creamy. If it's too thick, add 1–2 tbsp of chilled water.
3. Add the cucumber, cumin powder, salt, and any optional spices/herbs. Stir well to combine.
4. Garnish your cucumber yoghurt salad with coriander and serve cold. 
5. Great with biryani, parathas, or as a standalone summer cooler.
6. Tip: You can add pomegranate seeds on top of your cucumber yoghurt salad for a sweet and crunchy twist. 

Chickpea Salad

Ingredients: 

• 1.5 cups boiled chickpeas (or 1 canned, drained & rinsed)
• ½ cup cucumber, chopped
• ½ cup tomatoes, chopped
• ¼ cup red onion, finely chopped
• 2 tbsp fresh coriander or parsley, chopped
• 1 green chilli or jalapeño (optional), chopped
• Juice of 1 lemon
• 1–2 tbsp olive oil
• Salt to taste
• ½ tsp roasted cumin powder
• Optional: black pepper, chaat masala, or feta cubes

Method: 

1. If using dry chickpeas, soak overnight and pressure cook until soft. Canned ones work great too—just rinse well.
2. Add chopped cucumber, tomato, onion, chilli, and herbs to the chickpeas in a bowl.
3. Squeeze lemon juice, drizzle olive oil, and sprinkle salt, cumin, and pepper or chaat masala (if going Indian-style).
4. Gently toss everything together and your high-protein yet summer-friendly chickpea salad is ready. 
5. Chill your chickpea salad if you like it cold, or serve fresh

Summer light main course meals

Curd Rice

Ingredients: 

• 1 cup cooked rice (soft and slightly mushy works best)
• ¾ cup to 1 cup curd/yoghurt (fresh, not too sour)
• ¼ cup milk (optional – makes it creamier)
• Salt to taste

For tempering: 

• 1 tsp oil or ghee
• ½ tsp mustard seeds
• 1 tsp urad dal (optional but classic)
• 1–2 green chillies, chopped
• 1 tsp grated ginger
• A few curry leaves
• A pinch of asafoetida (hing)

Optional add-ons: 

• 1 tbsp grated carrot
• 1 tbsp pomegranate seeds or grapes
• Chopped coriander for garnish

Method: 

1. Cook the rice until soft. Mash it slightly with the back of a spoon while it's still warm.
2. Once the rice is warm (not hot), mix in curd, milk (if using), and salt. Stir until creamy.
3. Heat oil in a small pan. Add mustard seeds — let them splutter.
4. Add urad dal, green chillies, ginger, curry leaves, and hing. 
5. Sauté until urad dal turns golden.
6. Pour the tempering over the curd rice and mix well. A great soothing meal is ready for hot afternoons!
7. Garnish your curd rice with grated carrot, coriander, or pomegranate if you like.

Vegetable stir-fried

Ingredients: 

• 1 cup broccoli florets
• ½ cup carrot, thinly sliced
• ½ cup bell peppers (any colour), sliced
• ½ cup mushrooms, sliced (optional)
• ½ cup zucchini or baby corn (optional)
• 2 tbsp spring onion or regular onion, sliced
• 2–3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tbsp soy sauce
• 1 tsp vinegar or lemon juice
• 1 tsp chilli sauce (optional)
• 1 tsp sesame oil or any neutral oil
• Salt & pepper to taste
• Toasted sesame seeds or chopped peanuts for garnish

Method: 

1. Cut all veggies into even, bite-sized pieces so they cook evenly and quickly.
2. Use a wok or large pan. Heat oil on a high flame.
3. Add garlic and ginger. Sauté for a few seconds till fragrant.
4. Start with harder veggies like carrots and broccoli.
5. After a minute or two, toss in bell peppers, mushrooms, etc.
6. Stir-fry on high heat so veggies stay crisp yet cooked.
7. Add soy sauce, vinegar, chilli sauce, and a little salt & pepper.
8. Toss quickly to coat the veggies.
9. Top with sesame seeds or spring onions. Your stir-fried veggies are ready! 
10. Serve hot — as-is, or with rice/noodles!

Lemon Rice

Ingredients: 

• 2 cups cooked rice (preferably cooled or leftover)
• 1.5 tbsp oil (coconut or any neutral oil)
• 1 tsp mustard seeds
• 1 tsp urad dal (optional but traditional)
• 1 tsp chana dal (optional, for crunch)
• 1–2 green chillies, slit or chopped
• 1 dry red chilli (optional)
• 1 sprig of  curry leaves
• 1 tbsp peanuts or cashews (optional, for texture)
• 1/4 tsp turmeric powder
• Salt to taste
• Juice of 1–1.5 lemons (adjust to taste)
• Fresh coriander leaves for garnish (optional)

Method: 

1. Make sure your rice is cooled and non-sticky. Fluff it up with a fork.
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add urad dal, chana dal, red chilli, peanuts, and sauté until golden.
4. Toss in green chillies and curry leaves. Sauté for a few seconds.
5. Add turmeric and salt, and stir for a couple of seconds (don't burn the turmeric).
6. Add the rice and mix gently to coat it with the tempered oil and spices.
7. Turn off the heat and add lemon juice. Mix well.
8. Garnish your lemon rice with coriander. Serve with papad, pickle, or raita.
9. Tip: If you add lemon drops while the heat is on, it can turn slightly bitter. 

Lauki Bharta 

Ingredients: 

• 1 medium bottle gourd (lauki), peeled and grated or finely chopped
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 2–3 green chillies, chopped (optional, adjust to heat preference)
• 1-inch piece of ginger, minced
• 2–3 cloves of garlic, minced
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• ½ tsp chilli powder (optional for heat)
• 1 tbsp oil or ghee
• Salt to taste
• Fresh coriander leaves for garnish

Method: 

1. For a smoky bharta: Lightly roast the whole bottle gourd on an open flame, just like baingan for baingan bharta. This gives it a nice smoky flavour. Once done, peel off the charred skin and mash the flesh.
2. For a quick bharta: Alternatively, you can skip the roasting step and directly cook grated or chopped lauki in the pan.
3. Heat oil or ghee in a pan.
4. Add chopped garlic and ginger, and sauté for 30 seconds until fragrant.
5. Add onions and cook until they soften.
6. Add chopped tomatoes, green chillies, and all the ground spices (turmeric, cumin powder, coriander powder, chilli powder). Cook until the oil separates from the masala and the tomatoes soften.
7. Add the grated or mashed lauki to the pan. Mix it well with the masala.
8. Cook for about 5–7 minutes, stirring occasionally. Let the flavours blend, and adjust the salt as needed.
9. Add garam masala and mix. Cook for another 1–2 minutes.
10. Garnish your lauki bharta with fresh coriander leaves. 
11. Serve your lauki ka bharta hot with roti, paratha, or rice. 

Pakhala Bhaat

Ingredients: 

• 1 cup cooked rice (preferably cooled, leftover rice works best)
• 2–3 cups water
• 1 tbsp yoghurt or buttermilk (for fermentation)
• Salt to taste

For the tempering: 

• 1 tbsp oil (preferably mustard oil for authenticity)
• 1 tsp mustard seeds
• 2–3 dried red chillies
• 1–2 green chillies, slit
• 1 tbsp ginger, minced
• 1 sprig of curry leaves (optional)
• A pinch of asafoetida (hing)

Method: 

1. In a large bowl, add the cooked rice.
2. Pour in enough water to submerge the rice and make it a bit soupy.
3. Add yoghurt or buttermilk and mix well.
4. Cover and let it ferment for 6–8 hours, or overnight at room temperature. If you're short on time, you can let it sit for just a few hours to develop some tangy flavour.
5. Heat oil in a small pan. Add mustard seeds and let them splutter.
6. Add dried red chillies, slit green chillies, minced ginger, curry leaves, and a pinch of asafoetida.
7. Sauté for a minute until fragrant and golden.
8. Pour the tempering over the fermented rice and water mixture.
9. Stir well, add salt to taste, and mix everything.
10. You can serve pakhala bhaat as is or with fried vegetables, prawn curry, or saga saag (leafy greens).
11. Some like to pair their pakhala bhaat with a side of chilli pickle or bitter gourd fry for extra punch.

Panta Bhaat 

Ingredients: 

• 1 cup cooked rice (preferably leftover rice, cooled)
• 2–3 cups water (adjust to submerge the rice)
• Salt to taste

Optional toppings: 

• Raw onion, chopped
• Green chillies, slit or chopped
• Mustard oil – a few drops for that pungent kick
• Lemon juice – for added freshness
• Salted mashed potato, with mustard oil & onion (classic combo)
• Fried fish, achar (pickle), or aloo bharta on the side

Method:

1. Use any short or medium-grain rice. Cook until soft but not mushy.
2. Let it cool completely (leftover rice works best).
3. Place the cooled rice in a bowl or pot.
4. Pour in enough water to cover the rice by at least an inch.
5. Cover loosely and let it sit overnight (8–12 hours) at room temperature.
6. The longer it ferments, the tangier it becomes.
7. In the morning, give the rice a gentle stir. Drain off excess water if you like a drier texture, or keep it soupy if you prefer it that way. Add salt to taste.
8. Drizzle the panta bhaat with mustard oil, and top with raw onion and green chili.
9. Pair your panta bhaat with fried hilsa, begun bhaja (fried eggplant), or even just achar.

Summer Desserts 

Fruit Chaat 

Ingredients: 

• 1 apple, chopped
• 1 banana, sliced
• 1 orange or sweet lime, segmented
• 1/2 cup papaya, diced
• 1/2 cup watermelon or musk melon, diced
• 1 pomegranate (arils only)
• Few grapes (halved, optional)
• A few mint leaves, chopped (optional but lovely)

Spices: 

• 1/2 tsp chaat masala
• 1/4 tsp black salt (kala namak)
• 1/4 tsp roasted cumin powder
• 1/2 tsp red chilli powder or paprika (optional, for kick)
• Juice of 1 lemon
• A dash of honey or a pinch of sugar (optional, balances tang)

Method: 

1. Wash, peel, and chop all fruits into bite-sized pieces.
2. Keep them chilled if serving later — fruit chaat is best served cold!
3. In a large mixing bowl, combine all chopped fruits.
4. Sprinkle in the chaat masala, black salt, cumin powder, chilli powder, and lemon juice.
5. Gently toss everything together to coat the fruits evenly.
6. Add honey or sugar if your fruits are too tangy.
7. Garnish the fruit chaat with chopped mint leaves for freshness.
8. Serve the fruit chaat immediately or chill for 10–15 minutes before serving.

Tips: 

• Avoid watery fruits like too much watermelon if you want to keep the fruit chaat crisp.
• You can also add boiled sweet potato, boiled chickpeas, or even guava for texture and variety in your fruit chaat.
• For a fun twist, try adding a sprinkle of crushed black pepper or a drizzle of tamarind chutney over the fruit chaat.

Mango Lassi

Ingredients: 

• 1 cup ripe mango pulp (fresh or canned — Alphonso works best!)
• 1 cup thick curd/yoghurt (chilled)
• 1/2 cup cold milk or water (adjust for consistency)
• 2–3 tbsp sugar (or honey, to taste)
• A pinch of cardamom powder (optional but aromatic)
• Ice cubes (optional)
• Chopped pistachios or mint leaves for garnish

Method: 

1. Blend mango pulp, yoghurt, milk, sugar, and cardamom powder until smooth and creamy.
2. Adjust thickness by adding more milk or water as needed in the mago lassi.
3. Pour the mango lassi into glasses, and add ice cubes if desired.
4. Garnish the mango lassi with chopped pistachios or mint leaves. Serve chilled!

Rose Lassi

Ingredients: 

• 1 cup curd/yogurt (chilled)
• 1/2 cup cold water or milk
• 2–3 tbsp rose syrup (like Rooh Afza or homemade)
• 1–2 tsp sugar (optional, adjust to sweetness of rose syrup)
• A few drops of rose water (optional, for an extra floral kick)
• Ice cubes
• Dried rose petals or chopped nuts for garnish

Method: 

1. In a blender, mix yoghurt, rose syrup, water/milk, and sugar. Blend until frothy.
2. Add rose water if you love that extra aromatic note in the rose lassi.
3. Serve over ice and garnish your rose lassi with dried rose petals or slivers of almonds/pistachios.

Tip: 

• Always use chilled ingredients for the creamiest, most refreshing lassi.
• For a thicker version, reduce the amount of milk/water.
• If you want your mango and rose lassi to be vegan then use coconut or almond yoghurt along with any plant-based milk (coconut, almond, cashew or soy). 

These foods aren’t just food; they’re fuel and also a timeless tradition - passed down from generations, tweaked with love, and given a modern touch. This summer, give cheers to eating light and cool & download Foodism App now to explore more such recipes.