Explore the vibrant flavours with special summer recipes! Bright, refreshing, and perfect for any sunny day gathering—find your new favourite dishes this season.
We bring you delicious summer Recipes specially curated to elevate your summer experience. Featuring a refreshing array of classic treats and innovative recipes inspired by the season, these summer recipes promise to please your palate and transport you to a realm of luxury and leisure.
Here are some exotic summer dish recipes from The Leela Ambience Gurugram, you must try in your kitchen:
Alphonso Mango Coconut & Sago Pudding
Explore the refreshing flavours of the season with our Vegan Mango Coconut – a delightful blend of fresh mangoes and creamy coconut, served with sago pudding and garnished with pistachio slivers and gold varq.
- 1 ltr Coconut Milk
- 100 gms Sago
- 150 gms Sugar
- 1 pod Vanilla Bean
- 500 gms Fresh Alphonso
- 1 leaf gold varq
- 50 gms pistachio peeled.
Method
- Soak sago in water for 30 mins
- Boil coconut milk in a pan
- Add sugar and vanilla bean!
- Remove the sago from the water.
- Put soaked sago in boiling milk.
- Cook for 10 mins.
- Pour the sago pudding warm in serving containers and keep it chilling.
- Take fresh mango, half of it make a smooth puree in a blender, while another half cut into cubes.
- Once the sago pudding is set, pour mango puree on top and garnish with cut mangos.
- Further, garnish with pistachio slivers and gold
Magic Yoghurt and Berries Bites
Indulge in the Magic Yoghurt & Berries, a tantalizing combination of Greek yogurt and fresh berries popsicles, topped with caramelized hazelnuts and berry compote. It’s a treat that will leave you feeling refreshed and rejuvenated on a hot summer day.
Recipe – For 4 Portion
Ingredients
For Greek yoghurt and berries popsicles
- Greek yoghurt – 300 ml
- Blueberries – 90 gms
- Raspberries – 90 gms
- Honey – 90 ml
- Milk – 200 ml
For Healthy seeds and nut bar
- Shredded Almond – 90 gms
- Hazel nut meal – 90 gms
- Pistachio – 90 gms
- Cashew butter – 60 gms
- Honey – 75 ml
- Rolled oats – 120 gms
- Hazelnut toasted – 90 gms
- Chia seeds – 100 gms
- Chopped or sliced dried figs – 120 gms
Garnish
- Berry compote – 5 gms
- Hazelnut – 2 to 3 nos.
Method
- Blend or roughly mash fresh berries and keep aside. Mix yogurt, berries milk and honey.
- Gently fold the mixture together, Pour the mixture in popsicle moulds.
- Freeze popsicles until solid, probably 2-3 hours.
- In a large bowl stir cashew butter and honey.
- Add rolled oats, hazelnut meal, Chia seeds, chopped hazelnuts, almond, pistachio and chopped dried figs, and stir until combined – the mixture will be thick and sticky.
- Transfer mixture to lined pan and place in the freezer to chill for 30 minutes.
- Once the bars have hardened, gently lift them from the pan and cut them into the desired shape.
- Put the healthy bar on a plate, topped with Greek yoghurt Popsicle, caramelized nuts and berry compote.
- Serve either for breakfast or for healthy chilled meal options in summer.
Citrus Marinated Melons with Blue Berry & Mint
Lastly, savor the zesty Citrus Marinated Melons with Blueberry and Mint, a vibrant medley of citrus fruits and juicy melons, garnished with fresh blueberries and mint leaves. It’s the perfect balance of tangy and sweet flavours to tantalize your taste buds.
Blueberry being rich in nutrients puts your immune system in action. It’s a great antioxidant too. Honey being high in fructose helps in getting rid of alcohol fast from the body but doesn’t help in reducing the symptoms.
Orange being rich in Vitamin C helps in maintaining glutathione levels. Glutathione helps in breaking down the toxic by-products of alcohol metabolism. Ginger helps in treating nausea.
Ingredients
- Watermelon 300 gm
- Sarda melon 300 gm
- Orange juice 150 ml
- Ginger 15 gm
- Blueberry 100 gm
- Mint 20 gm
- Orange for segments 24 nos
- Lemon 1 nos
- Honey 20 ml
Method
- Mix orange juice with crushed ginger, lemon slices and honey
- Cut watermelon and sarda melon in dice marinate with orange juice and leave it for an hour.
- Arrange marinated melons, orange segments, mint sprigs, blueberries and lemon slices.
A perfect refreshing breakfast platter is ready.
Summer Symphony: Recipes from The Swinton House, Jaipur’s
As the vibrant energy of summer envelops you, The Swinton House in Jaipur welcomes you to embark on a culinary adventure like no other with its exclusive Summer Special Recipes. From invigorating dishes to meticulously crafted cocktails, immerse yourself in a symphony of flavours that will awaken your senses and leave an indelible mark on your palate.
Chef Prince Beniwal, The Swinton House shares summer recipes that are must-try. Drawing inspiration from both Modern International and Pan Asian cuisines, Chef Beniwal has curated a selection of dishes that harmonize innovation with tradition, promising a dining experience that is as memorable as it is delectable.
Avocado Papdi Chaat
Ingredients:
- For the Papdi (Crispy Flatbreads):
- 1 cup all-purpose flour
- 1/4 teaspoon ajwain (carom seeds)
- 2 tablespoons ghee (clarified butter)
- Water, as needed for dough
- Oil, for deep frying
For the Avocado Mixture:
- 2 ripe avocados
- Juice of 1 lime
- Salt, to taste
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon red chilli powder (adjust to taste)
- 1 small onion, finely chopped
- 1 tomato, deseeded and finely chopped
- 1 green chilli, finely chopped (optional)
For Serving:
- Yoghurt (beaten with a little salt)
- Tamarind chutney
- Mint chutney
- Sev (crunchy chickpea flour noodles)
- Fresh coriander leaves, chopped
- Chaat masala
Instructions:
Prepare the Papdi:
- Make the Dough: In a mixing bowl, combine all-purpose flour, ajwain, ghee, and a pinch of salt. Gradually add water and knead to form a stiff dough. Cover and let it rest for 20 minutes.
- Roll and Cut: Divide the dough into small balls. Roll each ball into a thin round and use a cookie cutter to cut small discs.
- Fry the Papdi: Heat oil in a deep frying pan. Fry the discs until golden and
- crisp. Drain on paper towels and let cool.
- Prepare the Avocado Mixture:
- Mash the Avocado: Halve the avocados, remove the pit, and scoop out the flesh. Mash the avocado and immediately add lime juice to prevent browning.
- Season: Add salt, roasted cumin powder, red chilli powder, chopped onion, tomato, and green chilli to the mashed avocado. Mix well.
Assemble the Chaat:
- Layer the Ingredients: Place the papdis on a serving plate. Spoon a generous amount of the avocado mixture onto each papdi.
- Add Toppings: Drizzle with beaten yoghurt, tamarind chutney, and mint chutney. Sprinkle sev, chopped coriander, and chaat masala on top.
- Serve immediately to enjoy the crunch of the papdi with the creamy avocado and flavorful toppings. This Avocado Papdi Chaat combines the best of both worlds, making it a perfect summer dish for your luxurious restaurant’s menu.
Savoury Chicken
Cilantro Chili Salsa for a refreshing kick and a dollop of cooling sour cream. The Cilantro Chili Salsa, with its bright flavours, and the rich sour cream make perfect accompaniments that add layers of flavour and texture to the dish, creating a harmonious balance with the spicy and savoury chicken pockets.
Ingredients:
- For the Chicken Filling:
- 500 grams boneless chicken, finely chopped
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chilli powder (adjust to taste)
- 1 teaspoon cumin powder
- Salt, to taste
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon fresh mint, chopped
- Juice of half a lemon
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons ghee or melted butter
- Water, as needed
For Frying:
- Oil, for deep frying
For Serving:
- Cilantro Chili Salsa (homemade or store-bought)
- Sour cream
Instructions:
Prepare the Chicken Filling:
- Cook the Chicken: Heat olive oil in a pan and sauté onions, garlic, and ginger until the onions turn translucent. Add the chicken and cook until it begins to brown.
- Add Spices: Stir in the turmeric, garam masala, red chilli powder, cumin powder, and salt. Cook until the chicken is tender and infused with the spices.
- Finish the Filling: Remove from heat. Mix in chopped coriander, mint, and lemon juice. Allow to cool.
Make the Dough:
- Prepare the Dough: Combine flour and salt in a bowl. Add ghee, mixing until the mixture resembles coarse breadcrumbs.
- Gradually pour in water and knead to a soft dough. Let it rest, covered, for 30 minutes.
Assemble the Pockets:
- Roll Out Dough: Divide dough into small balls, rolling each into a 4-inch circle.
- Fill and Seal: Place a spoonful of the chicken filling on one side of each circle, fold over, and seal the edges with a fork.
Cook the Chicken Pockets:
- Fry Pockets: Deep-fry in hot oil until golden and crispy.
- Drain: Remove and let drain on paper towels.
Serve: Present with Sides: Serve the Savory Chicken Pockets hot with a side of vibrant
The Moaning Milf
The Moaning Milf cocktail presents a refreshing and fruity blend, ideal for summer menus or as a vibrant addition to a sophisticated dining experience. Mixologist Dishant, the maestro behind the innovative beverage menu at The Swinton House, brings a creative and refined approach to the art of mixology.
With a keen sense of flavour and a flair for combining traditional and modern techniques, Dishant curates an exquisite array of drinks that not only complement the luxurious ambience of The Swinton House but also stand out as individual masterpieces of culinary craft.
Ingredients:
- 2 oz Vodka
- 3 oz Fresh watermelon juice
- 1 oz Strawberry oleo-saccharum (strawberry sugar oil)
- 2 dashes of bitters (Angostura or a fruit-flavoured bitter would work well)
- Carbonated water to top up
- Ice cubes
- Fresh watermelon and strawberry slices for garnish
- Instructions:
Chill the Glass:
- Place the wine glass in the freezer for a few minutes to chill it.
- A cold glass will keep your cocktail refreshing for longer.
- Prepare the Strawberry Oleo-Saccharum:
- If you don’t have this prepared, you can make it by muddling
- fresh strawberries with sugar and let the mixture sit until the
- sugar dissolves and forms a syrup with the oils of the strawberry.
- Strain to remove the fruit pieces.
Mix the Cocktail:
- In a shaker, combine vodka, fresh watermelon juice, strawberry oleo-saccharum, and bitters.
- Fill the shaker with ice and shake well until the mixture is chilled.
Assemble the Drink:
- Take the chilled wine glass and fill it with ice cubes.
- Strain the mixture from the shaker into the wine glass over the ice.
- Top up with carbonated water.
Garnish:
- Add a thin slice of watermelon and a strawberry on the rim of the glass or float a small slice of watermelon inside the glass for a visual appeal.
- Optionally, you can add a sprig of mint for an additional pop of colour and a fresh aroma.
- Serve Immediately: Present the Moaning Milf cocktail immediately to ensure the best combination of effervescence and coolness.
Guava Grooves
Guava Grooves mocktail is a tantalizing non-alcoholic drink that combines the tropical flavour of guava with a spicy kick from jalapeño and the herb freshness of basil.
Here’s a recipe that balances the sweetness of guava and cranberry with the tartness of lime, creating a complex and refreshing drink.
Ingredients:
- 4 oz Guava juice
- 1/2 oz Lime juice (freshly squeezed)
- 1/2 oz Cranberry juice
- 2-3 Fresh basil leaves
- 2-3 Slices of jalapeño (seeds removed for less heat)
- Ice cubes
- Basil sprig and jalapeño slice for garnish
Instructions:
- Muddle the Flavors: In a cocktail shaker, gently muddle the basil leaves and jalapeño slices to release their flavours. Be careful not to over-muddle, as that could make the jalapeño too overpowering.
- Combine the Juices -Add the guava juice, lime juice, and cranberry juice to the shaker.
- Shake the Mocktail: – Fill the shaker with ice and shake well until the outside of the shaker feels cold.
- Prepare the Glass: -Fill a highball glass with ice cubes.
- Strain the Mocktail:
- Strain the mixture into the prepared highball glass over the ice.
- Garnish with a sprig of basil and a slice of jalapeño on the rim of the glass for an attractive presentation and an additional burst of flavour and aroma.
- Serve Immediately: – Serve the Guava Grooves mocktail immediately to enjoy the full the spectrum of its refreshing flavours
Read more: Food Voyager
