Unique and innovative summer recipes from Chef Tandon!

Specially for SOUL readers. The Pride Hotel Pune – brings you lip smacking easy-fruity-exotic recipes hulled out from the goodness of this great fruit of summer – water mellon. The recipes are to allure you to incorporate the divine hydrator in the scorching summers as part of breakfast, lunch or dinner.

Recipe-1

CHILLED  PIZZA  MELONTINI :

(AN UN USUAL CREATION OF THE SUMMER FRUIT IN THE SHAPE OF AN ITALIAN PIZZA WITH A FINE FINISH OF NUTS, BERRIES, CHOCOLATES WITH CRUNCHY NOUGAT–A GREAT TREAT TO PEOPLE OF ALL AGES AND A WONDERFUL WELCOME SNACKS FOR SUMMERS) FAST TO CREATE  & GREAT TO EAT !                     

Serves 6

INGREDIENTS :

1. 1 (8-to-10 inch round and 1-inch thick) watermelon roundels deseeded slice, drained to remove excess moisture
2. 1 cup strawberry
3. 1/2 cup white chocolate chips
4. 1/2 cup raisins
5. 1/2 cup slivered roasted almonds
6. ½   cup praline ( caramelized cashewnuts )
7. 1 cup sweetened grated coconut
8. 1 cup cantaloupe dices
9. 1/4 cup dark chocolate chips

Method :
Place the watermelon slice on a serving platter and cut into 6 slices leaving them in the shape of a pizza. Spread the preserves, nuts, chocolates over the watermelon and sprinkle the grated coconut on top as a toppings.

Recipe-2

DEEP-FRIED WATERMELON WITH VANILLA ICE CREAM :

(Firm & fleshy scoops of watermelon deep-fried and served on a bed of vanilla cream, laced with caramel syrup)

Ingredients

1. 1 watermelon, about 500 gms
2. 250 gms  maida
3. 100 gms  cornflour
4. 2 egg whites, beaten / optional refined oil for  deep-frying castor sugar / Powdered sugar
5. 200 gms desiccated coconut

Method :

Cut the watermelon in half and scoop out the pulp with a scooper. Remove seeds if any from the scooped balls of melon and drain to shed off any dripping juice. Mix the ratio of cornflour + maida with egg whites and little water ensure no lumps are formed, whipp hard to make a thick but homogeneous batter–to coat over the water melon scoops and coat with the batter–the scooped watermelons.

Heat the oil in a kadai over high flame till about the smoking point of the oil. Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar and finally rub on desiccated coconut all over.

To serve : the fried watermelon balls goes best with vanilla ice cream / on a bed of vanilla flavoured whipped cream.

Recipe-3

ROOH E HAYAT :

(A RARE COMBINATION OF WATERMELONS  WITH GOODNESS OF BEETROOTS AND THE TOUCH OF AWADHI MEDICINAL CONDIMENTS MAKES IT A GREAT APPETITE BOOSTER, HEAT BUSTER AND A PERFECT DIGESTIVE BEFORE OR AFTER MEALS AS WELL )

Ingredients :

1. 1  Water melon (whole)
2. 25  gms fresh Rose petal
3. 100 gms Beet root
4. 50 gms Sugar
5. 20 ml Rose water
6. 1 ½  tsp Black salt
7. 30 ml fresh lemon juice
8. 1 tsp anardana churan – Proprietary mix
9. 100 ml honey
10. 1 tsp roasted cumin powder.

Method :

Clean the beetroot , cut into small pieces, add the fresh rose flower petals and boil it for 30 minutes, cool to room temperature & Grind it in mixie and make a fine paste. Cut the watermelon into fine pieces and grind it in mixie and make a paste. Mix beetroot paste, watermelon paste, sugar, rose petals, rose water, lemon juice,roasted cumin powder  and black salt. Blend it smooth and sieve it in a fine mesh. Strain the sherbet in a separate container. Keep it in the freezer for 30 minutes-till chilled.

Note: Adjust the sweetness and the rose flavour with the use of honey, and rose water–dilute as required. Serve chilled garnished with a lemon slice and enjoy in scorchy summers a refreshing drink with digestive and vitamin A properties.

Recipe-4

SPANISH WATERMELON GAZPACHO :

(THE COLD NATIONAL SOUP OF SPAIN WITH A GREAT COMBINATION  OF SWEET MELONS & EXOTIC PEPPERS & FRUITS  SERVE CHILLED AS A HEAT BUSTER & APPETITE  BOOSTER )

INGREDIENTS: 

1. 1 Honeydew Melon, peeled and seeded
2. 1 (medium) Watermelon seeded
3. 1 each Red/ Yellow/ Green Bell Pepper (capsi)
4. 4 Cucumbers, peeled and seeded
5. 1 bunch Green Grapes
6. 1 Cup cantaloupe seeded 
7. 3 tsp extra virgin olive oil 
8. 1 small onion, cut into 1/4-inch dices.
9. 4  garlic cloves, finely chopped
10. 1 l jalapeno pepper, paste (optional)
11. 1 small onion, cut into 1/4-inch dice
12. 2 tablespoons chopped fresh parsley, basil or cilantro
13. Salt and freshly ground black pepper
14. 3 tsp fresh lemon juice

Method of preparation:

Wash all ingredients before peeling and seeding. Peel and seed the honeydew melon, cucumbers, watermelon and rough chop. Add to melon and cucumber. Remove seeds and stem from peppers and rough chop and remove grapes from stem and add to other ingredients for blending. Using a blender, fill half way with chopped product and add juice to allow it to blend. Blend all ingredients until smooth and place in a container large enough to hold all the soup. Adjust to desired thickness with extra juice if needed. Season with Salt & pepper and adjust the sourness with lemon juice chill in refrigerator until needed.

Chef’s tip : the gazpacho can be thoroughly blended as well as some rough chops of the crunchy ingredients can be reserved as a garnish also giving a body to the cold soup.

The watermelon gazpacho can also be relished as a wholesome salad with extra dressing in the course of a meal.

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