25+ Mouthwatering Summer Indian Vegetarian Recipes to Beat the Heat

As the summer heat rises, the need for refreshing, light, and nutritious meals becomes more important than ever.

Indian cuisine, with its wide array of flavors, spices, and cooling ingredients, offers an ideal variety of vegetarian recipes to keep you nourished and hydrated during the warmer months.

From chilled soups and refreshing salads to cooling drinks and indulgent desserts, summer Indian vegetarian recipes are the perfect way to enjoy the best of the season.

In this blog, we’ve curated a list of over 25+ summer-friendly Indian vegetarian dishes that are sure to add flavor to your plate while keeping you cool.

Whether you’re hosting a summer gathering or looking for light, healthy meal ideas, these recipes are packed with seasonal produce and fresh ingredients to satisfy your cravings and keep you refreshed.

25+ Mouthwatering Summer Indian Vegetarian Recipes to Beat the Heat

Summer calls for meals that are not only delicious but also light and refreshing, and Indian vegetarian recipes provide the perfect balance of flavor and nourishment.

With these 25+ recipes, you’ll have plenty of options to explore—from cooling beverages to hearty salads and indulgent desserts.

These dishes are designed to keep you energized, hydrated, and satisfied, all while celebrating the vibrant and diverse flavors of Indian cuisine.

As you try these recipes, feel free to experiment with seasonal fruits and vegetables, as they’re abundant during this time of year.

Whether you’re preparing a quick snack or a full meal, these summer Indian vegetarian recipes are bound to elevate your summer dining experience.

So, gather your ingredients, get cooking, and enjoy the cool, vibrant flavors of summer with these delightful recipes!

Aam Panna Chaat (Raw Mango Mint Chaat)

Aam Panna Chaat is a tangy, spicy, and cooling dish that combines the heat-beating properties of raw mango with the zing of Indian spices.

This chaat is not only refreshing but also loaded with vitamins, making it an ideal mid-day snack or starter during summer gatherings.

Ingredients:

• 1 large raw mango (peeled and chopped)
• 1/4 cup fresh mint leaves
• 1/2 tsp roasted cumin powder
• 1/2 tsp black salt
• 1/2 tsp chaat masala
• 1 green chili (optional)
• 1 tbsp jaggery or sugar (adjust to taste)
• 1/2 cup boiled chickpeas or black chana
• 1 small boiled potato (diced)
• 1/4 cup chopped onion
• 1/4 cup chopped cucumber
• Sev or papdi for garnish
• Fresh coriander leaves
• Juice of 1 lemon

Instructions:

1. Blend the raw mango, mint leaves, green chili, cumin powder, black salt, chaat masala, jaggery, and a splash of water into a smooth paste.
2. In a mixing bowl, combine chickpeas, potato, onion, and cucumber.
3. Add the mango-mint mixture and toss well.
4. Top with sev or crushed papdi and garnish with coriander and lemon juice.
5. Serve chilled for a revitalizing summer chaat.

This dish is a creative spin on the traditional Aam Panna drink, transforming it into a vibrant, textured chaat.

With its cooling effect and zesty flavors, Aam Panna Chaat is a surefire hit at any summer table.

Curd Rice with Pomegranate & Cucumber

Curd Rice is a South Indian classic known for its cooling properties and light, digestible nature.

This summer version adds refreshing cucumber and sweet-tart pomegranate seeds, making it not just soothing, but also visually and texturally delightful.

Ingredients:

• 1 cup cooked and cooled rice
• 1 cup thick yogurt (curd)
• 1/4 cup milk (optional, to thin the yogurt)
• 1/4 cup finely chopped cucumber
• 1/4 cup pomegranate seeds
• 1 tbsp grated carrot (optional)
• Salt to taste

For tempering:

• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal (split black gram)
• 1 dry red chili
• 5-6 curry leaves
• A pinch of hing (asafoetida)

Instructions:

1. In a bowl, mix rice, curd, milk, cucumber, carrot, and salt. Blend well.
2. In a small pan, heat oil. Add mustard seeds, urad dal, red chili, curry leaves, and hing. Sauté until the seeds splutter.
3. Pour the tempering over the rice mixture and mix.
4. Garnish with pomegranate seeds and serve chilled or at room temperature.

This version of curd rice not only keeps you cool during sweltering days but also adds a crunch and a burst of sweetness from the pomegranate.

It’s a perfect comfort food that’s nutritious and effortlessly elegant.

Grilled Paneer Tikka Salad

A summer-ready twist on the traditional Paneer Tikka, this salad combines the smoky richness of grilled paneer with crisp veggies and a tangy lemon dressing.

It’s protein-rich, light, and incredibly satisfying for lunch or as a side dish.

Ingredients:

• 200g paneer, cut into cubes
• 1/4 cup thick curd
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• Salt to taste
• 1 tbsp lemon juice
• 1 tsp oil

Salad base:

• 1 cup lettuce or spinach leaves
• 1/4 cup sliced red onion
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup cucumber (sliced)
• Lemon wedges and mint for garnish

Instructions:

1. Mix curd, turmeric, chili powder, garam masala, cumin, salt, lemon juice, and oil in a bowl. Marinate paneer cubes in the mixture for 20–30 minutes.
2. Grill or pan-fry the paneer until golden and slightly charred.
3. In a bowl, assemble lettuce, onion, cucumber, and cherry tomatoes.
4. Top with warm grilled paneer and a squeeze of fresh lemon juice.
5. Garnish with mint and serve immediately.

Paneer Tikka Salad is a powerhouse of flavor and nutrition.

It blends the indulgence of Indian spices with the freshness of salad, making it perfect for light summer dinners or potluck offerings.

Watermelon & Feta Salad with Mint Dressing

This Watermelon & Feta Salad is the epitome of a refreshing, hydrating summer dish.

The sweetness of watermelon paired with the salty, creamy feta cheese creates a delightful contrast, while the mint dressing adds a touch of freshness and zing.

Ingredients:

• 2 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves
• 1 tbsp lemon juice
• 1 tbsp honey (optional, for sweetness)
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil or more mint leaves for garnish

Instructions:

1. In a bowl, mix watermelon and feta cheese gently.
2. In a small blender, combine mint leaves, lemon juice, honey, olive oil, salt, and pepper. Blend until smooth.
3. Drizzle the mint dressing over the watermelon and feta mixture and toss lightly to combine.
4. Garnish with fresh basil or more mint leaves and serve chilled.

This salad is perfect for a hot day.

Watermelon’s hydrating quality, combined with the richness of feta, creates a balance of flavors that will keep you cool and satisfied.

Chilled Mango Lassi

A classic summer drink, Mango Lassi is a rich and creamy yogurt-based beverage that provides a refreshing escape from the heat.

This chilled Mango Lassi has the natural sweetness of ripe mangoes, making it an ideal drink to quench your thirst on a warm day.

Ingredients:

• 1 ripe mango, peeled and chopped
• 1 cup plain yogurt (or Greek yogurt)
• 1/2 cup chilled water or milk (adjust consistency)
• 1 tbsp honey or sugar (optional)
• A pinch of cardamom powder
• Ice cubes

Instructions:

1. Blend the mango, yogurt, chilled water or milk, honey, and cardamom powder until smooth.
2. Add ice cubes and blend again until the lassi is cool and frothy.
3. Serve in chilled glasses, garnished with a sprinkle of cardamom or saffron if desired.

Mango Lassi is an iconic summer drink that balances the tropical flavors of mango with the smooth, creamy texture of yogurt.

It’s not only a great way to stay cool but also a deliciously filling snack for any time of day.

Cucumber Raita with Boondi

Cucumber Raita is a cooling side dish made with yogurt, cucumber, and various spices.

This variation with crispy boondi (fried chickpea flour balls) adds crunch and texture to the dish, making it an exciting accompaniment to any summer meal.

Ingredients:

• 1 cucumber, finely grated
• 1 cup plain yogurt
• 1/2 tsp cumin powder
• 1/4 tsp black salt
• 1/4 tsp roasted red chili powder
• Salt to taste
• 1/4 cup boondi (fried chickpea flour balls)
• Fresh coriander leaves for garnish

Instructions:

1. In a bowl, combine the grated cucumber and yogurt. Mix well until smooth.
2. Add cumin powder, black salt, roasted red chili powder, and regular salt. Stir to combine.
3. Gently fold in the boondi just before serving to maintain its crunchiness.
4. Garnish with fresh coriander leaves and serve chilled.

Cucumber Raita is a perfect companion for spicy Indian meals, balancing the heat with its cool and soothing texture.

The addition of boondi elevates it, providing a crunchy contrast that makes this dish all the more enjoyable during the summer months.

Lemon Coriander Soup

Lemon Coriander Soup is a light and aromatic soup that is perfect for hot summer days.

With its tangy citrus flavor and refreshing coriander, this soup is not only light on the stomach but also rich in nutrients, offering a deliciously fresh start to any meal.

Ingredients:

• 2 cups vegetable stock or water
• 1/4 cup finely chopped coriander (cilantro) leaves
• Juice of 1 lemon
• 1/2 tsp black pepper
• Salt to taste
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped celery
• 1/2 tsp ginger, grated
• 1 tbsp olive oil

Instructions:

1. In a pot, heat olive oil and sauté ginger, carrots, and celery for 2-3 minutes until they begin to soften.
2. Add vegetable stock or water to the pot and bring it to a boil.
3. Reduce the heat and simmer for 10 minutes, allowing the flavors to meld.
4. Add lemon juice, black pepper, salt, and chopped coriander leaves.
5. Let the soup simmer for another 5 minutes before serving hot or chilled.

Lemon Coriander Soup is both refreshing and light, offering a rejuvenating experience during the summer months.

The citrusy zest of lemon combined with the fragrance of coriander creates a balanced flavor profile, perfect for any summer day.

Baingan Bharta (Smoked Eggplant Curry)

Baingan Bharta is a smoky, flavorful dish made from roasted eggplant, ideal for a summer meal.

The smoky flavor from the roasted eggplant combined with tomatoes, onions, and spices creates a deliciously rich and savory dish that is both comforting and light.

Ingredients:

• 1 large eggplant
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, chopped
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 2 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Roast the eggplant directly on the flame or in the oven until the skin is charred and the flesh is soft.
2. Peel off the skin and mash the roasted eggplant flesh. Set aside.
3. Heat oil in a pan, and add cumin seeds. Once they splutter, add onions and green chilies. Sauté until the onions become golden.
4. Add the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
5. Add the mashed eggplant and mix well. Let it cook for another 5-7 minutes.
6. Sprinkle garam masala and garnish with fresh coriander leaves before serving.

Baingan Bharta offers a smoky, earthy flavor that pairs perfectly with rice or flatbreads.

It’s a great dish for a light yet filling summer meal, with flavors that deepen as it sits, making leftovers even more enjoyable.

Sabudana Khichdi (Tapioca Pearls Stir Fry)

Sabudana Khichdi is a comforting and light dish made from tapioca pearls, ideal for hot summer days when you want something satisfying but not too heavy.

It’s commonly enjoyed during fasting but is perfect for any day when you’re craving a filling, easy-to-digest meal.

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 1 tbsp oil or ghee
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1 green chili, chopped
• 1/2 tsp turmeric powder
• 1 boiled potato, chopped
• 1/4 cup roasted peanuts, crushed
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon juice to taste

Instructions:

1. Soak the sabudana pearls in water for 4-5 hours or overnight, then drain the water completely.
2. Heat oil or ghee in a pan, add mustard seeds and cumin seeds. Once they splutter, add the green chili and sauté for a minute.
3. Add the boiled potatoes, turmeric powder, and salt, and cook for a couple of minutes.
4. Add the soaked sabudana and mix well. Cook on low heat, stirring occasionally, until the pearls become translucent and soft.
5. Sprinkle crushed peanuts and fresh coriander over the khichdi. Add lemon juice to enhance the flavor before serving.

Sabudana Khichdi is an incredibly light, satisfying dish that’s easy to make and packed with flavor.

The crunchy peanuts and the slight tang from lemon make this a delightful, refreshing option for hot summer afternoons.

Prawn Koliwada (Vegetarian Version)

Prawn Koliwada is a popular Mumbai street food, but this vegetarian version uses crispy battered vegetables like cauliflower or paneer to capture the essence of the original dish.

With its crunchy texture and spicy kick, it makes for a great summer appetizer.

Ingredients:

• 1 cup cauliflower florets or paneer cubes
• 1/2 cup chickpea flour (besan)
• 1/4 cup rice flour
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp ajwain (carom seeds)
• Salt to taste
• 1 tbsp lemon juice
• Fresh coriander leaves for garnish
• Oil for deep frying

Instructions:

1. In a bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, garam masala, ajwain, and salt. Add water to make a thick batter.
2. Toss the cauliflower florets or paneer cubes in the batter, ensuring they are well-coated.
3. Heat oil in a deep frying pan. Fry the battered vegetables or paneer in batches until golden brown and crispy.
4. Remove from oil and drain excess oil on paper towels.
5. Garnish with fresh coriander leaves and a squeeze of lemon juice before serving.

This crispy, flavorful snack is perfect for a summer evening.

The combination of spices and the crispy texture makes it an irresistible treat, and it’s a great vegetarian alternative to the classic prawn dish.

Pesarattu (Green Gram Pancakes)

Pesarattu is a traditional Andhra dish made from ground green gram (moong dal) batter.

These savory pancakes are light, protein-rich, and perfect for breakfast or brunch during the summer months. They are often served with coconut chutney for a complete meal.

Ingredients:

• 1 cup green gram (moong dal)
• 2-3 green chilies
• 1-inch ginger piece
• 1/4 cup chopped coriander leaves
• 1/4 tsp cumin seeds
• Salt to taste
• Oil for cooking
• Coconut chutney (for serving)

Instructions:

1. Soak the moong dal in water for 4-6 hours, then drain the water.
2. Blend the soaked dal, green chilies, ginger, cumin seeds, and a little water to make a smooth batter.
3. Heat a non-stick pan and lightly grease it with oil.
4. Pour a ladle of the batter into the pan and spread it into a thin, round pancake shape.
5. Cook on both sides until golden and crispy.
6. Garnish with chopped coriander leaves and serve with coconut chutney.

Pesarattu is a healthy, protein-packed breakfast option, and its lightness makes it perfect for summer mornings.

Pairing it with cool coconut chutney adds a refreshing touch.

Mango Chutney

This tangy and sweet Mango Chutney is an essential condiment for summer meals.

Made with ripe mangoes, it adds an explosion of flavors to anything from sandwiches to rice dishes. It’s especially good with grilled foods, adding a spicy-sweet touch that elevates the entire meal.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1/2 cup sugar (adjust sweetness to taste)
• 1/4 cup white vinegar
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp red chili powder
• Salt to taste

Instructions:

1. In a saucepan, combine the diced mangoes, sugar, vinegar, and salt. Cook over medium heat, stirring occasionally.
2. Once the mangoes begin to soften and the sugar dissolves, add the mustard seeds, cumin seeds, ginger, cinnamon, and red chili powder.
3. Let the mixture simmer for 15-20 minutes, until it thickens and becomes a chunky consistency.
4. Allow it to cool before storing it in a jar.

Mango Chutney is a sweet and tangy accompaniment that adds complexity to any dish.

It’s perfect for summer because it highlights the natural sweetness of ripe mangoes and can be stored to enjoy for several weeks.

Mint-Pineapple Cooler

Mint-Pineapple Cooler is a refreshing summer drink that combines the coolness of mint with the tropical sweetness of pineapple.

It’s the perfect beverage to quench your thirst on a hot day, with a hint of lime and a touch of sweetness from honey.

Ingredients:

• 1 cup fresh pineapple chunks
• 1/4 cup fresh mint leaves
• 1 tbsp honey or sugar (optional)
• Juice of 1 lime
• 1/2 cup chilled water or soda water
• Ice cubes
• Mint sprigs for garnish

Instructions:

1. In a blender, combine the pineapple chunks, mint leaves, honey (if using), and lime juice. Blend until smooth.
2. Add chilled water or soda water and blend again to combine.
3. Pour the cooler into glasses filled with ice cubes.
4. Garnish with mint sprigs and serve immediately.

This Mint-Pineapple Cooler is the perfect antidote to the summer heat.

The cooling effect of mint, along with the natural sweetness of pineapple, makes it a hydrating, revitalizing drink.

Kachumber Salad

Kachumber Salad is a traditional Indian salad made with fresh vegetables like cucumber, tomatoes, onions, and a tangy dressing of lemon and spices.

It’s a light, crunchy, and healthy side dish that’s perfect for summer meals, adding a burst of freshness to your plate.

Ingredients:

• 1 cucumber, diced
• 2 tomatoes, diced
• 1 small onion, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• 1 green chili, chopped (optional)
• Juice of 1 lemon
• 1/2 tsp black salt
• 1/2 tsp roasted cumin powder
• Salt to taste
• Fresh mint leaves for garnish

Instructions:

1. In a mixing bowl, combine the cucumber, tomatoes, onion, green chili, and coriander leaves.
2. Add the lemon juice, black salt, roasted cumin powder, and regular salt. Toss well to combine.
3. Garnish with fresh mint leaves before serving.

Kachumber Salad is an excellent side dish for any summer meal.

The fresh vegetables and spices are cooling and light, providing a refreshing balance to heavier main dishes.

Cucumber and Yogurt Soup

Cucumber and Yogurt Soup is a chilled, creamy soup that’s perfect for summer.

The coolness of the cucumber and the tangy yogurt make for a refreshing and satisfying dish, ideal for a light lunch or dinner.

Ingredients:

• 1 cucumber, peeled and chopped
• 1 cup plain yogurt
• 1/4 cup fresh mint leaves
• 1 tbsp olive oil
• 1/2 tsp cumin powder
• 1/2 tsp black salt
• Salt and pepper to taste
• 1/2 cup cold water
• Fresh coriander for garnish

Instructions:

1. In a blender, combine the cucumber, yogurt, mint leaves, olive oil, cumin powder, black salt, and cold water. Blend until smooth and creamy.
2. Taste and adjust salt and pepper as needed.
3. Refrigerate the soup for 30 minutes to chill.
4. Serve chilled, garnished with fresh coriander.

This Cucumber and Yogurt Soup is a wonderfully light and hydrating dish, making it a perfect choice for summer days.

It’s packed with cooling ingredients that are both soothing and refreshing.

Mango Shrikhand

Mango Shrikhand is a traditional Gujarati dessert made with strained yogurt and sweet mango pulp.

This creamy, fruity dish is a perfect summer treat that’s rich in flavor but light enough to enjoy after a meal on a hot day.

Ingredients:

• 1 cup thick yogurt (hung curd or Greek yogurt)
• 1 ripe mango, peeled and pureed
• 1/4 cup powdered sugar (adjust to taste)
• 1/2 tsp cardamom powder
• A pinch of saffron strands (optional)
• Chopped pistachios or almonds for garnish

Instructions:

1. In a bowl, mix the hung curd (or Greek yogurt) with the mango puree.
2. Add powdered sugar and cardamom powder. Mix until smooth and creamy.
3. If using saffron, soak the strands in a little warm milk and add it to the yogurt mixture for a rich color and flavor.
4. Chill the mixture in the refrigerator for at least 1 hour before serving.
5. Garnish with chopped pistachios or almonds and serve chilled.

Mango Shrikhand is an indulgent yet refreshing dessert that combines the tropical flavor of mangoes with the smoothness of yogurt.

It’s perfect for summer because it’s cooling and light while still being sweet and satisfying.

Moong Dal Salad

Moong Dal Salad is a protein-packed, nutrient-dense salad made from sprouted green gram (moong dal).

This dish is packed with raw vegetables and a tangy dressing, making it a great choice for a healthy, cooling summer meal.

Ingredients:

• 1 cup moong dal (green gram), sprouted
• 1 cucumber, finely chopped
• 1 tomato, finely chopped
• 1/2 red onion, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• 1 tbsp lemon juice
• 1/2 tsp cumin powder
• 1/4 tsp black salt
• 1/4 tsp red chili powder
• Salt to taste

Instructions:

1. In a bowl, combine the sprouted moong dal with chopped cucumber, tomato, onion, and coriander leaves.
2. Add cumin powder, black salt, red chili powder, and regular salt. Toss everything together.
3. Drizzle with fresh lemon juice and mix well.
4. Let the salad sit for a few minutes for the flavors to meld, then serve chilled.

This Moong Dal Salad is incredibly nutritious and refreshing, making it an excellent summer dish.

The sprouted moong dal provides a healthy dose of protein, while the vegetables and spices add refreshing crunch and flavor.

Chilled Mango Rice Pudding (Aam Dahi Phirni)

Aam Dahi Phirni is a cooling mango-flavored rice pudding made with yogurt.

This dish is perfect for summer, offering the comfort of rice pudding with a fruity twist. It’s chilled, creamy, and subtly sweet, making it an ideal dessert for warm weather.

Ingredients:

• 1/2 cup basmati rice
• 2 cups milk
• 1 cup thick yogurt
• 1 ripe mango, peeled and pureed
• 1/4 cup sugar (adjust to taste)
• 1/4 tsp cardamom powder
• A pinch of saffron strands (optional)
• Chopped almonds and pistachios for garnish

Instructions:

1. Wash and soak the rice for 30 minutes. Drain the water and grind the rice coarsely.
2. In a pan, bring the milk to a boil and add the coarsely ground rice. Stir continuously until it thickens and becomes creamy.
3. Add sugar, cardamom powder, and saffron, and cook for another 5 minutes. Remove from heat and let it cool to room temperature.
4. Once cooled, gently fold in the mango puree and thick yogurt, mixing until smooth.
5. Chill in the refrigerator for a few hours before serving.
6. Garnish with chopped almonds and pistachios before serving.

Aam Dahi Phirni is a delightful dessert that combines the goodness of rice pudding with the sweetness of mango and the creaminess of yogurt.

It’s an ideal summer treat, perfect for family gatherings or to satisfy a sweet craving.

Cucumber and Mint Raita

Cucumber and Mint Raita is a cooling yogurt-based side dish that pairs beautifully with spicy Indian meals.

The crunch of cucumber, combined with the fresh flavor of mint, makes this raita the perfect accompaniment to heavy, spicy dishes, providing a refreshing contrast.

Ingredients:

• 1 cucumber, grated
• 1 cup plain yogurt
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 tsp cumin powder
• 1/4 tsp black salt
• Salt to taste
• 1/2 tsp roasted cumin powder
• Fresh coriander for garnish

Instructions:

1. In a mixing bowl, combine the grated cucumber and yogurt. Mix well.
2. Add finely chopped mint leaves, cumin powder, black salt, and regular salt. Stir everything together.
3. Garnish with roasted cumin powder and fresh coriander leaves.
4. Serve chilled as a side dish with your meal.

Cucumber and Mint Raita is incredibly soothing and light, providing a cooling effect that’s ideal for summer meals.

It balances out spicy dishes, making it an essential component of any summer Indian feast.

Pani Puri (Gol Gappa)

Pani Puri is a beloved street food that’s perfect for summer.

These crispy puris are filled with spicy, tangy water and paired with a flavorful stuffing of potatoes and chickpeas. It’s a refreshing snack, offering a burst of flavor in every bite.

Ingredients:

• 1 pack of puris (crispy hollow shells, available in stores)
• 1/2 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas
• 1 tbsp tamarind chutney
• 1/2 tsp chaat masala
• Fresh coriander leaves for garnish

For Pani (Spicy Water):

• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 1-2 green chilies
• 1/2 tsp roasted cumin powder
• 1/2 tsp black salt
• 1/2 tsp ginger powder
• Salt to taste
• 2 cups cold water

Instructions:

1. For the pani, blend mint, coriander, green chilies, cumin powder, black salt, ginger powder, and salt with cold water in a blender. Strain to remove the pulp and chill in the refrigerator.
2. In a bowl, mix the mashed potatoes with boiled chickpeas, tamarind chutney, chaat masala, and a pinch of salt.
3. To serve, gently crack a puri, stuff it with the potato-chickpea mixture, and dip it into the chilled pani.
4. Garnish with fresh coriander leaves and serve immediately.

Pani Puri is a fun and exciting snack that bursts with flavors—spicy, tangy, and sweet.

It’s a popular choice for summer because it’s cool, refreshing, and incredibly satisfying.

Aloo Tikki Chaat

Aloo Tikki Chaat is a popular street food made of spiced potato patties (tikkis) topped with a variety of chutneys, yogurt, and spices.

It’s a vibrant and flavorful dish that can be served as a snack or appetizer, ideal for the summer when you want something that’s both light and filling.

Ingredients:

• 2 large potatoes, boiled and mashed
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• Salt to taste
• 2 tbsp cornflour or breadcrumbs
• Oil for shallow frying
• 1/2 cup yogurt, whisked
• Tamarind chutney
• Mint chutney
• Chaat masala
• Fresh coriander for garnish

Instructions:

1. In a bowl, combine the boiled and mashed potatoes with cumin powder, garam masala, red chili powder, and salt. Add cornflour or breadcrumbs to bind the mixture.
2. Shape the mixture into small patties (tikkis).
3. Heat oil in a pan and shallow fry the tikkis on both sides until golden brown and crispy. Drain excess oil on paper towels.
4. To serve, arrange the tikkis on a plate and top with whisked yogurt, tamarind chutney, mint chutney, chaat masala, and fresh coriander.
5. Serve immediately while the tikkis are still crispy.

Aloo Tikki Chaat offers a great combination of textures—crisp tikkis topped with creamy yogurt, tangy chutneys, and a variety of spices.

It’s an irresistible dish that is perfect for summer parties or a light meal on a hot day.

Thandai

Thandai is a traditional Indian drink that’s particularly popular during festivals like Holi, but it’s also perfect for summer.

Made with a blend of nuts, seeds, and spices, Thandai is a refreshing, cooling drink with a creamy texture and a delightful mix of flavors.

Ingredients:

• 1/4 cup almonds
• 1/4 cup cashews
• 2 tbsp melon seeds
• 1 tbsp fennel seeds
• 1 tbsp black peppercorns
• 1/2 tsp cardamom powder
• 1/2 tsp rose water (optional)
• 2 tbsp sugar (or to taste)
• 2 cups chilled milk (or almond milk)
• Ice cubes (optional)
• Saffron strands for garnish

Instructions:

1. Soak the almonds, cashews, melon seeds, fennel seeds, and peppercorns in water for 4-6 hours. Drain the water.
2. Grind the soaked ingredients into a smooth paste with a little milk to form a thick mixture.
3. In a mixing bowl, combine the paste with chilled milk, sugar, and cardamom powder. Stir well until everything is blended.
4. Add rose water, if using, and chill the Thandai in the refrigerator for at least 2 hours.
5. Serve over ice cubes, garnished with saffron strands for an extra touch of luxury.

Thandai is a rich and flavorful drink that’s perfect for summer.

It’s not only cooling and refreshing but also packed with the goodness of nuts and seeds, making it an energizing beverage for hot days.

Kesar Pista Kulfi

Kesar Pista Kulfi is a classic Indian ice cream made with milk, saffron (kesar), and pistachios (pista). It’s rich, creamy, and the perfect frozen dessert to enjoy in the summer.

The combination of saffron and pistachios gives it a distinctive flavor that’s both luxurious and refreshing.

Ingredients:

• 2 cups full-fat milk
• 1/2 cup condensed milk
• 1/4 cup sugar (adjust to taste)
• 1/4 tsp saffron strands
• 2 tbsp crushed pistachios
• 1/4 tsp cardamom powder
• 1 tbsp cornflour
• 1 tbsp water (to dissolve the cornflour)

Instructions:

1. Soak the saffron strands in a little warm milk to release their color and aroma.
2. In a saucepan, heat the full-fat milk, sugar, and condensed milk. Bring to a boil and then simmer for 10-12 minutes, stirring frequently to reduce the milk slightly.
3. Dissolve the cornflour in a tablespoon of water and add it to the simmering milk to thicken the mixture.
4. Once the milk has thickened, add the saffron-infused milk, crushed pistachios, and cardamom powder. Stir well.
5. Allow the mixture to cool completely, then pour it into kulfi molds or popsicle molds.
6. Freeze for 6-8 hours, or until completely frozen.
7. To serve, remove from molds and garnish with more crushed pistachios if desired.

Kesar Pista Kulfi is an indulgent treat that’s both creamy and refreshing.

The saffron adds a luxurious flavor, while the pistachios give it a satisfying crunch. It’s the perfect dessert to cool off on a hot summer day.

Watermelon Salad with Feta and Mint

Watermelon Salad with Feta and Mint is a light, refreshing, and vibrant salad that combines sweet watermelon with salty feta cheese and fragrant mint.

This is a simple, no-cook dish that’s perfect for a summer picnic or a light snack during hot days.

Ingredients:

• 2 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and black pepper to taste
• A few pomegranate seeds for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the cubed watermelon, crumbled feta cheese, and chopped mint leaves.
2. Drizzle with lemon juice and olive oil, and toss gently to combine.
3. Season with salt and black pepper to taste.
4. Garnish with pomegranate seeds for a burst of color and sweetness (optional).
5. Serve immediately, or chill in the refrigerator for 15-20 minutes before serving.

This Watermelon Salad with Feta and Mint is the perfect light and cooling dish for summer.

The sweetness of the watermelon pairs wonderfully with the salty feta, and the mint adds a refreshing kick. It’s a simple yet flavorful salad that’s easy to prepare and perfect for summer gatherings.