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Top chefs of Pune unveil some awesome summer specials

Tuesday, 22 April 2014 - 9:57am IST | Place: Pune | Agency: dna

Don’t let the heat curb your enthusiasm from inviting your family and friends over for a meal this summer. Instead, throw a surprise party and try these quick, super easy-to-make and delightfully refreshing mocktails and salads at home which are not only delicious but packed with all the goodness of nature. dna asks city’s top chefs to create the recipes especially for you!
  • Cucumber lemonade

Kairi Panha (Raw Mango Juice)


Raw mangoes - 6

Sugar - 1 Cup 

Salt - ½ tsp

Cardamom powder -½ tsp 


  • Peel raw mangoes, cook them in 3-4 cups of water.
  • Cool the mixture & remove the seed. Mash and make a pulp.
  • Put mango pulp in a blender. Add sugar, salt & cardamom powder. Blend well till mixture is frothy.
  • While serving, fill glass with half pulp. Add Chilled water, stir well & serve.

Cucumber Lemonade


Fresh lemon juice - 1 tbsp 

Fresh lime juice - 1 tbsp

Fresh cucumber juice - 1/4 cup Thin slice of cucumber - 1 (for garnish)

Finely chopped dill 1/4 tsp

Agave Syrup - 2 tbsp

Dill sprig 1 (for garnish)



  • Press the cucumber slice against the inside of a chilled highball glass and add ice. 
  • In a cocktail shaker, muddle the chopped dill, agave syrup, lemon and lime juices and 1 tbsp of water until the syrup is dissolved.
  • Add ice, then add the cucumber juice, shake well. 
  • Strain into the prepared glass and stir in the soda. 
  • Garnish with the dill sprig.

Honeydew Cooler


Fresh strawberries - 100 gram 

Fresh watermelon - 100 gram 

Watermelon ball (for garnish)

Any preferred sweetener Ice


Blend all ingredients well and serve chilled

Orange & Cumin Cooler 


Fresh orange juice - 1 cup 

Roasted cumin seeds (for garnish) 

Ice cubes


  • Blend freshly squeezed orange juice, roasted cumin seeds and ice together 
  • Garnish with chopped roasted cumin seeds, serve chilled. 

Watermelon & Feta Cheese Cooler 


Fresh red watermelon - 25 gram 

Feta cheese slices 

Basil leaves cubes of ice 


  • Blend fresh watermelon, ice cubes and feta cheese together. 
  • Cut the basil leaves into fine juliennes.
  • Garnish with fine juliennes of basil and serve chilled.

Citrus Salad


Fresh oranges - 3 

Fennel (bulb top fringe removed) - 1 

Butter head lettuce - 2

Radicchio head - 1

Raspberry white balsamic vinegar - 2 tbsp 

White wine vinegar - 1 tbsp 

Minced shallot - 1

Fresh orange juice - 1/3 cup 

Sea salt - 1 tsp 

Black pepper - ¼ tsp 

Olive oil - 1/4 cup


  • Peel and cut out orange segments. Squeeze left-over membranes and reserve juice for vinaigrette.
  • Using a mandolin slicer, carefully slice fennel bulb, paper thin, horizontally.
  • Remove core from lettuces and tear into bite size pieces.
  • For citrus vinaigrette, combine shallot, vinegars, orange juice, salt and pepper; whisk to combine. 
  • Slowly add olive oil, while whisking, until well incorporated. 
  • In a large salad bowl, toss together lettuces, fennel, orange segments, and the vinaigrette, and serve

Berry Delicious Summer Salad


Mixed salad greens - 8 cups 

Crumbled Gorgonzola or blue cheese - 1/2 cup 

Chopped and toasted walnuts or pecans - 1/4 cup 

Salad vinaigrette


  • Toss all the ingredients together and drizzle with desired amount of vinaigrette and serve.

Salad Panache 


Arugula lettuce - 100 gram 

Strawberry - 25 gram 

Musk melon - 25 gram 

Kiwi - 20 gram 

Watermelon - 20 gram 

Fig - 1

White onion - 10 gram 

Cider vinegar - 15 ml 

Orange juice - 10 ml 

Pear - 1/2 

Kecap Soy - 20 ml 

Salad oil - 50 ml 

Dijon mustard - 1 gram 

Castor sugar - 20 gram 

White pepper powder - 1 pinch 

Lemon juice - 2tsp

Toasted sesame seed - 1 pinch 


  • Wash and clean arugula lettuce in chilled water. Cut strawberry, musk melon, kiwi and watermelon, keep aside. 
  • Dressing: 
  • Blend peeled white onion, pear, cider vinegar, orange juice, Kecap soy, salad oil, mustard, sugar and pepper powder. 
  • In a clean bowl, toss washed lettuce, strawberry, musk melon, watermelon and kiwi with a pinch of salt, pepper, lemon juice and salad oil.
  • Place it in platter, and drizzle the blended dressing over the salad. 
  • Garnish with fig and toasted sesame seed.

Grilled Watermelon & Feta Salad


Fresh red water melon

Feta cheese - 50 gram 

Olive oil - 30 ml 

Balsamic vinegar - 10 ml 

Mix lettuce - 80 gram 

Oregano - 1 pinch 

Salt - to taste

Black pepper - to taste


  • Peel the skin of watermelon, cut two round slices of water melon with the width of 1.5cm approx. Try and remove out the seeds.
  • Marinate the slices of watermelon with olive oil, salt and balsamic vinegar.
  • Grill a side of a watermelon slices on a hot griller till you get a good grill marks.
  • After grilling keep it aside to chill.
  • Crumble the feta cheese and marinate with olive oil and oregano.
  • Fill the marinated feta cheese in between the slices of watermelon like sandwich.
  • Toss the mix lettuce in a mixing bowl with vinegar, olive oil, salt and pepper.
  • On a salad plate put the tossed salad as a bed and place the grilled water melon and feta sandwich on top.
  • Serve cold.

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