Top News

Kusum Yadav Summer Recipes: Light, cooling and healthy snacks are everyone’s first choice in summer. In such a situation, recipes that are easy to make at home satisfy even small and big hunger throughout the day. These snacks are not only delicious, but also provide a healthy option to family and guests. The special thing is that it does not take much time and effort to make them. homechef Kusum Yadav has shared such easy, quick and healthy summer snacks recipes, which are perfect for summers.

Cocktail Idli Chaat

Material

for idli

Semolina-1/2 cup

Curd-11/2 cups

Water-1 cup

Eno Fruit Salt

For shallow fry- 2 spoons oil

for licking

Onion Tomato Cucumber finely chopped – 1 cup

Sweet and green chutney – three to four spoons

Curd – 1 cup

Salt, chaat masala, black pepper as per taste

Namkeen, pomegranate seeds, coriander leaves – for garnish

Method

Make a smooth paste by mixing semolina, curd, water and salt. Let the prepared solution rest for 10 minutes.

Mix the semolina well, add Eno to it and mix gently.

Grease the idli stand, pour the prepared batter into it and steam it on medium flame for 10-15 minutes. Cut the prepared idli and shallow fry it in hot oil.

To prepare cocktail cup, layer chopped mixed vegetables in the glass, then make chutney and third layer of idli.

Make a layer of curd on top of the idli and repeat for fruit chaat and chutney.

Garnish with pomegranate, sev and coriander on top. Similarly, you can change the layers or ingredients as per your taste. Your Cocktail Idli Chaat is ready to serve.

cucumber boat

Material

Cucumber – 3

Hung curd – 1 cup

Boiled corn and black gram – 1/2 cup

Finely chopped onion – 2-3 teaspoons

Salt, chilli, chaat masala – as per taste

pomegranate seeds

Green chutney, carrot sticks for decoration

Method

Beat the curd, add spices as per taste and add corn and pomegranate.

Wash the cucumber and cut it in half lengthwise.

With the help of a spoon, remove the seeds and hollow out the cucumber. Stuff the mixture into the cucumbers.

Garnish with green chutney and carrots. Cucumber boat is ready to serve.

Chickpea Salad

Material

Boiled black gram – one cup

Mix chopped vegetables – one cup

Tomato, Cucumber, Onion – half cup

Lemon juice – as per taste

Salt, black pepper – as per taste

Coriander, mint, salt – for garnish

Method

Put boiled gram in a big bowl, add chopped vegetables, lemon juice, salt and black pepper and mix well.

Garnish the prepared salad with coriander, mint and namkeen.

Serve it cold or at room temperature.

Mango Curd Big

Material

to make bigger–

White urad dal – 1 cup (soaked)

Yellow Moong Dal – 11/4 cup (soaked)

Salt, red chilli – as per taste

oil for frying

To make Mango Curd

Curd – 1 cup (thick curd)

Mango pulp – one cup

Sugar – 2-3 spoons

Salt – as per taste

for topping

Tamarind Chutney and Pomegranate Seeds

Mint and Coriander Chutney

Dahi Bada Masala

Method

Add 1-2 spoons of water to both the pulses and grind them coarsely.

Take out this lentil solution in a big vessel, add salt to it and beat it well for 5-10 minutes.

Heat oil and make small balls of the batter and fry until golden.

After frying, add salt to lukewarm water and soak the vada for 15 minutes.

Mix mango pulp, salt and sugar in curd.

Squeeze the Bado with water and apply a layer in a serving bowl. Make a thin layer of curd on top of it.

Garnish with tamarind and coriander chutney. Also add pomegranate seeds on top and serve chilled.

Shrikhand

Material

Curd – two cups

Sugar – four to five spoons

Cardamom powder – a pinch

Saffron – a few strands

Milk- 2-3 tbsp

dry fruits to garnish

Method

Tie the curd in a cloth and hang it for 15 minutes, so that its extra water gets drained.

When the water drains from the curd, add sugar to it.

On the other side, soak saffron in milk and dissolve it.

When sweet curd is ready, mix saffron, cardamom powder and dry fruits in it well.

Once mixed, keep the Shrikhand in the refrigerator to cool.

Now Shrikhand is ready and serve chilled, garnished with dry fruits.