Written By
Sanjeev Vekariya
Blend ripe mangoes with yogurt, a splash of milk, sugar, and a pinch of cardamom until smooth. Serve chilled for a refreshing drink.
Grate cucumbers and mix them with yogurt, chopped mint leaves, roasted cumin powder, salt, and a hint of black pepper. Chill before serving as a cooling side dish.
Toss cubed watermelon with feta cheese, chopped mint leaves, a drizzle of olive oil, and a squeeze of lime juice. Serve cold for a light and hydrating salad.
Prepare the puris (crispy semolina balls) and fill them with a mixture of boiled potatoes, chickpeas, tamarind chutney, and a spicy mint-coriander water. This street food favorite is a perfect summer snack.
Blend fresh mint leaves with green chilies, ginger, lemon juice, salt, and a pinch of sugar until smooth. This tangy and spicy chutney pairs well with various snacks and dishes, adding a refreshing kick.
Blend peeled and chopped cucumbers with yogurt, mint leaves, garlic, salt, and a splash of water until smooth. Chill the soup before serving for a light and cooling appetizer.
Cook basmati rice with coconut milk, grated coconut, curry leaves, mustard seeds, and a pinch of turmeric.