Now that the summer months are in full swing and we are finally able to meet with loved ones at a distance, planning BBQ’s and get-togethers have become our favourite pastime. If like many of us, you have been spending your past few months in lockdown perfecting your cooking and baking skills, you may be on the hunt for delicious recipes. And you’re in luck! We have put together just some of the many ways that you can wow your guests with mouthwatering flavours through super simple Indian food for summer season!
Indian Food For Summer Season: Our Favourite Recipes
Although Indian food is most commonly associated with cosy nights at home or your local restaurant, you would be surprised how many summer-inspired dishes are incorporated into traditional cuisine. This means that you can enjoy all of the rich flavours and spices yet in a lighter, fresher alternative to conventional, often heavier curry and rice dishes. So, whether you are feeling brave and planning a three-course Indian banquet or are looking for tasty additions to your next catch-up with friends and family, we have you covered! Take a browse through the following recipes for some of our favourite summer dishes:
A sought-after choice for our customers at our Indian restaurant in Milton Keynes is the Kakori sharing platter, brimming with flavoursome samples of some of our most popular dishes. Our platter includes the perfect balance between sweet and savoury goodness, with coco malai tikka, crab cake and of course, onion bhajis all making a feature.
If you love the idea of incorporating a Kakori-inspired platter to your next social event or even a Saturday night in with your family, then we’re going to let you into a few handy tips. Here are some super easy recipes on how to make the platter additions mentioned above:
As Malai Tikka is simply chicken marinated in a host of tasty ingredients, it couldn’t be easier to make at home. Begin by soaking skewers in water. In the meantime, make your marinade by blending the following in a food processor until you have a smooth paste:
- Heavy cream
- 2 small green chilli peppers
- 4 garlic cloves
- 1 inch of ginger
- 1/4 teaspoon of Garam Masala
- 3 tablespoons of lime zest
- 1 tablespoon of thick, greek-style yoghurt
- 2 teaspoon of corn starch
- 1/2 teaspoon of salt
- 2 tablespoons of Cilantro
Slice chicken into cubes and add to the marinade. The chicken can be marinated in the fridge for anything from 20 minutes to overnight, depending on how intense you would like the flavour. Once marinated, take the chicken out of the fridge and place onto skewers. Grill the chicken for 10 minutes on each side until brown and serve.
Crab cakes are a wonderful addition to any meal; however, have you ever tried those that have been cooked inspired by Indian flavours? If you are just as intrigued as we are, then follow the steps in the following recipe to make your own.
Begin by heating around a tablespoon of oil in a pan before adding one teaspoon of cumin seeds and leaving then to sizzle. Once sizzling, add a cup of diced onions and a tablespoon of minced garlic. Cook these ingredients until they have softened and are golden brown. Mix in the following:
- 1 tablespoon of coriander powder
- 1 tablespoon of paprika
- 1 teaspoon of Garam Masala
- 1/4 teaspoon of cayenne pepper
Once combined, transfer the ingredients in a mixing bowl and add:
- A pound of crabmeat
- 2 tablespoons of lemon juice
- 2 tablespoons of Worcestershire sauce
- 1 teaspoon of salt
- 1 beaten egg
- 1 cup of breadcrumbs
Depending on how small or large you would like your crab cakes to be, you will now need to start rolling your mixture into balls. Gently flatten them down ever so slightly before deep-frying the cakes until they are well-browned. You can then serve your cakes on their own or accompanied by a Tamarind chutney, which you can find a recipe for over on Veg Recipes of India.
Mango king prawns is another super fresh, summery dish which is a keen favourite at Kakori. So many of our customers adore this dish so much when ordering as part of their meal or Indian takeaway in Milton Keynes, that they try their hand at making the prawns at home. It is for this reason that we thought it would only be fair to add them into our summer-inspired recipe guide, making them the perfect addition to your next recipe. And, with just five simple ingredients, you cannot go wrong!
To make your own mango king prawns, all you will need is the following ingredients:
- 300g king prawns
- 6 cloves of garlic
- 1 teaspoon of curry powder
- 1 tablespoon of mango chutney
- 1 lime
Begin by peeling and finely grating the garlic. Next, pour around one tablespoon of oil into a non-stick frying pan and place on medium heat. Add your garlic into the pan and fry until it has a crispy coating before scooping out and leaving to cool.
Leave the garlic-infused oil in the pan and then add your curry powder, stir until combined and add the prawns. Fry the prawns until they are cooked (this should take under 5 minutes) then add the mango chutney and season with salt and pepper to taste.
To serve your dish, place the prawns onto a plate or bowl and sprinkle the garlic over, along with the lime zest. Accompany the prawns with wedges of lime, which your guests can squeeze over for a tangy twist.
A shaslik is another skewered dish, very similar to the shish kebab, making it a perfect choice for cooking on the grill of your BBQ. However, it is also served with grilled pepper and onion, so think the appearance of fajita, but with an Indian twist.
Shaslik is a super versatile dish, and although it is traditionally made from meat, vegetarian variations can be made using paneer, for example. For our recipe, we are going to stick with our roots and choose the chicken-based version; however, for a veggie alternative, simply substitute the meat for the ingredients of your choice.
To create the marinade for your chicken and vegetables, combine the following ingredients in a large bowl:
- 4 pureed garlic cloves
- 1 tablespoon of pureed ginger
- 1 finely chopped chilli
- 4 tablespoons of white vinegar
- 2 tablespoons of tomato ketchup
- 1 tablespoon of lemon juice
- 1 tablespoon of soy sauce
- 1 tablespoon of mustard paste
- 1 teaspoon of Kashmiri chilli powder
- 1 teaspoon of Garam Masala
- Salt and pepper to taste
Once you have perfected your marinade, add around six boneless chicken thighs, along with one green pepper and two red onions chopped into large chunks. Allow the ingredients to soak up all of the delicious flavours for an hour before popping them onto a skewer. Your shaslik is then ready to cook either in the oven or on the BBQ; it should take no longer than 20 minutes!
Although many assume that Indian dishes are better-suited as an evening dinner, this most definitely doesn’t have to be the case. Our Kathi roll recipe, in particular, is perfect for rustling up at lunchtime for something light yet flavour-filled during the summer. Kathi rolls originate in West Bengal and are a super popular street food dish featuring an Indian flatbread with either a meat or vegetable filling. In fact, the filling can be just about anything that meets your tastebuds – the possibilities are endless!
The most important aspect of making your Kathi rolls is perfecting your flatbread. While there are many flatbread types to choose from, the easiest for beginners is a roti. So, let’s start with running through how to make your roti. All you will need to make 5 rotis is:
- 1 1/4 cups of wheat flour
- 1/3 cup of warm water
- 1 teaspoon of oil
- Salt to taste
Next, follow these simple steps:
- Put the wheat flour, salt and oil into a bowl then pour in just enough water to create a dough
- Knead the dough until soft then cover and leave to prove for 20 minutes
- Remove the cover and separate your dough equally into 5
- Sprinkle a little flour onto your work surface and the dough
- Using a rolling pin, shape each piece of dough into a flat, even circle
- Heat a flat pan on medium heat and add your first roti
- When the roti starts to gently bubble, use a spatula to press it down carefully before flipping
- Once both sides are golden brown, remove from the pan and place on a tissue covered plate to soak up any excess oil
- Repeat the process until all 5 rotis are cooked
Now its time to move onto your filling. As previously mentioned, this can be anything that you wish, even the Malai Tikka or Chicken Shaslik featured above would be perfect. For a non-meat alternative, a combination of your favourite vegetables can be sauteed with a selection of spices, such as Garam Masala, chilli powder and coriander powder, along with a little garlic paste and mustard.
Once your filling is ready, simply place it in the middle of your roti, fold one edge of the flatbread towards the inside and then tightly roll. If you find that the Kathi rolls will not stay in shape while you serve them, they can be secured into place using a toothpick.
It wouldn’t be the summer unless you complete your meal with a tasty ice-cream, so of course, we had to end our favourite recipes with a frozen treat!
Kulfi is one of the most famous Indian desserts, dating back as far as the 16th century. It slightly differs from the traditional Western-style ice-cream that we know as instead of being whipped, Kulfi has more of a solid, creamy texture that does not melt as quickly. However, much like any other ice-cream variation, Kulfi is popular in a host of different flavours from pistachio and rose to cardamom and saffron. Now, we know that these traditional flavours may sound a little off-putting if you are yet to try them, so we have gone with a more familiar flavour with a mango Kulfi recipe.
The traditional method of making your own Kulfi involves simmering milk powder, along with several other ingredients in a pan to create a thick texture. If you wanted to keep it traditional, then you can find a recipe on how to do this on Cook With Manali. However, for a quicker, no-cook alternative, all you will need is the following ingredients:
- 1 large mango
- 250ml heavy cream
- 8 saffron strands soaked in warm milk
- 60ml chilled milk
- 125ml condensed milk
- 2 teaspoons of coarsely powdered pistachios
- 3/4 teaspoon of cardamom powder
Start by washing and peeling your mango before blending it into a smooth puree. Next, place all of your ingredients, including the mango puree into a large bowl or blender and blend for a few minutes until completely smooth. Pour your mixture into kulfi moulds or if you do not have them, standard ice lolly moulds and freeze overnight. When you’re ready to enjoy, take the mango kulfis out of the freezer, run the mould under warm water to loosen and enjoy!
Summer Treats With An Indian Twist!
There are a whole host of recipes which allow you to enjoy light, refreshing dishes while still incorporating the traditional flavours of Indian cuisine. We hope that you are now feeling inspired to get into the kitchen and begin rustling up one of our recipes. Alternatively, if you have been stuck inside throughout the lockdown and are looking forward to visiting one of your favourite restaurants in Milton Keynes, why not book in at Kakori?