5 Best Summer Recipes For an Indian Feast

Indian dishes are known to be spicy and filling. However, even a gastronome would agree that some dishes are too heavy to be eaten in summer. What may come to you as a surprise is that not all Indian dishes are heavy. To get some ideas, have a look at the 5 best summer recipes for an Indian feast that you can enjoy at your dinner. These meals would leave your guests’ taste-buds satisfied without them regretting it later! 

If you prefer to be a guest at your own lunch/dinner, allow our private chefs to cater to you! You can have the chef handle everything for you from the grocery shopping, to the menu selection and even entertainment of your guests! 

5 Best Summer Recipes For an Indian Feast

5 Best Summer Recipes For an Indian Feast

Most people would agree that planning a feast in summer is very hard! The scorching heat narrows down the options; you can’t have anything too greasy, or too spicy; and you are always on the hunt for fresh ingredients such as vegetables or yogurt. 

You also have the logistical preparations including the guest list, the table setting, whether or not to decorate and so on… finding the perfectly balanced menu can get tricky. You don’t want your meals to lose their flavor!
Well, if you’re in for an Indian feast that you and your guests can enjoy during summer, we’ve got your back with the following selection. 

Three-lentil daal 

Three-lentil daal

In a casserole, place around 4 ounces of yellow split peas along with 4 ounces of toor dal & 4 ounces of dried red lentils. Cover the whole combination with water. You’ll need to boil the combined for about 75 minutes until the split yellow peas become tender & both the toor dal and red lentils break down. 
After that, your next step is to pour some oil into another casserole, add cumin seeds & let them cook for about a minute. Then, add some chopped onions (1 medium sized onion would be enough) along with garlic & heat it for 5 minutes. 
This is where you add 1 teaspoon of coriander, tumeric and cayenne to spice up the mix. Don’t forget to keep stirring! 

That being done, you can now spill the mixture into the dal, combine and simmer for the blend to be flavored (it takes around 3 minutes). 
You can now season your dish with some salt, stir in 1 tablespoon of butter and 2 tablespoons of chopped cilantro & you’ve got yourself a hearty Indian meal perfect for summer! 

Since you have about an hour to spare, you can set the table for your dinner or even make your appetizer/ dessert! 
An easy dish full of flavor and vitamins yet light as a feather… Sounds perfect for an Indian feast to me! 

Dal Tadka 

Dal Tadka

Dal Tadka is one of the most famous Indian dishes… Don’t worry, it’s easy to make if you follow this detailed version of the Dal Tadka Recipe.  One of the main reasons for this vegetarian meal’s popularity is its unique flavor and its lightness. 

Contrary to popular belief, Dal Tadka only takes about 30 minutes to prepare, and it makes for a perfect meal for your Indian themed fiesta! It will leave your guests more than satisfied with minimal hassle… 

Prawns in Tomato and Coconut Milk

Prawns in Tomato and Coconut Milk

This Indian delight is very simple and the beauty of it is that it doesn’t even take a lot of time to prep it! 

Here are the steps you need to follow for this recipe. 

First, heat 2 tablespoons of oil in a frying pan & add 1 medium sized chopped onion, some garlic and half a chili (sliced) to fry with it for 5 minutes. After that, add 3 tablespoons of curry paste and cook it for one more minute.
For the next step, add a tablespoon of tomato puree, 200mL of vegetable stalk along with 200mL of coconut cream. 

Simmer the wholesome mix for 10 minutes, then add 400g of raw prawns. Cook for 3 minutes and then add the other half of the sliced chili. All that’s left to do is serve this dish with rice and coriander sprigs.

Dum Aloo Lakhnawi 

At the end of the dinner, your guests will be thankful for this wholesome bowl of dum aloo Lakhnawi. 

Dum Aloo Lakhnavi
Serves 4
It may sound complex right now, but all you need to do is grab some potatoes, some crumbled paneer, kasuri methi, butter, onions & some ghee. Don't worry below is the detailed version on how to cook this hearty meal! 
Write a review
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. potatoes (0.5 Kg )
  2. mashed potatoes (0.1 Kg)
  3. crumbled paneer (0.1 Kg)
  4. salt & red chili powder (1 tsp)
  5. butter (1 tsp)
  6. cream (1 tsp)
  7. ghee (2 tsp)
  8. methi (2 tsp)
  9. garam masala (1 tsp)
  10. tomato puree (0.2 Kg)
  11. onion (0.2 Kg)
First Step
  1. In a pan, heat the ghee and saute the onions. When done, keep them aside.
  2. In a separate pan, cook all the ingredients in heated ghee for a few minutes.
  3. Deep fry the potatoes after cutting their pores.
  4. After that, it's time to prepare the filling: mix the paneer with the mashed potatoes. When it's ready stuff the filling in the fried potatoes.
Second Step
  1. Heat the tomato and onion gravies in oil then add the spices.
  2. Mix the combine well in butter & cream.
  3. Add the potatoes to the sauce & simmer for up to 5 minutes.

Chicken in a cashew nut sauce

Chicken in a cashew nuts sauce

For this Indian main dish, you need to cut 2 medium-sized onions into quarters and place them in a blender for a minute. In the same blender, add 2 tablespoons of tomato puree, half a cup of cashew nuts, 1 teaspoon of garam masala, some garlic, chili powder, 2 squeezed lemons, ground turmeric, salt and 1 tablespoon of plain yogurt. 

Process the mix for about 2 minutes. That being done, you’re gonna need a saucepan. 
In it, heat 2 tablespoons of oil, add the spices (chili powder & salt). You may lower the heat if necessary! Keep in mind that you can always add/remove spices according to your liking.

When the mix is lightly cooked, add 1 tablespoon of chopped fresh coriander, 1 tablespoon of sultana and 1 lb of cubed boneless skinless chicken & continue to stir fry for 1 more minute. 

Add 3 cups of button mushrooms, spill in 1.5 cups of water and cover the pan. Cook the combined for 10 minutes. If necessary, cook for a little longer and garnish with some fresh coriander.