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Dig-In Meals – A column highlighting Indian spices in recipes that take traditional Indian food and add a western twist!

Summer is here and that means we’re spending a lot of time outdoors, engaging in family-friendly summer activities and backyard cookouts. These fast summer recipes give you more time for what really matters: picnics, sunsets, and pool time. Most of these recipes are easy to make ahead and assemble right before you eat and pair beautifully with a summer cocktail or sangria.

Paneer Tikka Salad

Comes together quickly, most can be made ahead and tossed when serving.

Paneer Tikka Salad
Paneer Tikka Salad

INGREDIENTS

For Paneer tikka :

  • 400 grams of Paneer
  • 2 tbsp oil
  • 1 tbsp Kashmiri red chili powder
  • 1/2 cup yogurt
  • 1 tsp ginger paste
  • 2 tsp cumin-coriander powder (dhana jeeru)
  • 1 tsp garam masala powder
  • 1/2 tsp amchur (dry mango powder)
  • 1/2 tsp black salt
  • Salt to taste
  • 2 tbsp finely chopped fresh coriander 

For the Salad :

  • 1 cup of chopped cucumbers (Persian preferred as they are seedless)
  • 2 medium onions sliced (I prefer to grill these too)
  • 1 medium capsicum sliced (I prefer to grill these too)
  • 2 tbsp finely chopped fresh coriander 
  • 1/2 cup corn kernels (frozen or fresh)
  • 3 green chilies finely chopped
  • 1/2 tsp black pepper 
  • 1 tsp chaat masala
  • Salt to taste
  • 1 tbsp lemon juice

PREPARATION

  1. In a bowl add the oil and Kashmiri red chili powder and mix well.
  2. Next add the rest of the ingredients to make a smooth paste: yogurt, ground ginger, cumin, coriander, garam masala, dry mango powder, black salt, salt, coriander.
  3. Cut the Paneer into medium sized chunks and marinate it in the prepared paste. Coat the paneer completely and rest it overnight or for a few hours.
  4. Grill, or airfry/bake till golden brown on all sides.
  5. In a large mixing bowl add all the vegetables under the salad. Add the grilled paneer. Mix well.

Spiced Indian Corn (Vaghareli Makai)

A roadside staple growing up!

Vaghareli Makai
Vaghareli Makai

INGREDIENTS

  • 2 red chilis, seeded and sliced
  • 2 medium garlic cloves finely chopped
  • 1 one-inch piece of fresh ginger finely chopped
  • 1/4 teaspoon ground turmeric
  • 3/4 teaspoon kosher salt
  • 2 tablespoon ghee
  • 11/2 teaspoons mustard seeds
  • 3 cups (about 3 large ears) grilled fresh corn kernels
  • 1/2 cup roasted peanuts
  • 1 cup finely chopped cilantro
  • lemon or lime wedges
  • 2 tablespoons sev

PREPARATION

  1. Grind the chilis, garlic, ginger, turmeric, and salt to a smooth paste.
  2. Heat the ghee in a wok. Add the mustard seeds wait for them to pop, 
  3. Stir in the corn kernels and cook a few minutes, stirring frequently, until tender.
  4. Stir in the peanuts, half of the cilantro and half of the paste. Cook for another minute then taste. If desired, for additional heat, add more of the paste. 
  5. Remove from heat and squeeze some lemon/lime juice. Sprinkle with sev.

Aloo Chaat Pizza

Aloo Chaat Pizza
Aloo Chaat Pizza

INGREDIENTS

  • 2 medium potatoes, sliced into thin slices 
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon cumin powder
  • 2 tablespoons oil
  • 1/3 cup Pur Spices Green Chutney Powder (so yummy! or use homemade green cilantro chutney)
  • 11/4 cups grated cheese (I used double cream gouda cheese)
  • salt to taste
  • 1 lb pizza dough homemade or store-bought

To drizzle on pizza before serving:

PREPARATION

  1. Rinse and thinly slice the potatoes(It’s important to slice them thin here in order for the potatoes to cook evenly in the oven.)
  2. Place the potato slices in heavily salted cold water for a half-hour. 
  3. Pre-heat oven to 475 F degrees. Drain the potatoes, pat dry using a kitchen towel, and transfer them to a bowl.
  4. Add 2 tablespoons oil, 1/2 teaspoon chaat masala, 1/2 teaspoon Kashmiri red chili powder, and 1/4 teaspoon cumin powder to the potato slices and toss until the slices are coated.
  5. Prepare your pizza dough by stretching it into your desired shape. Sprinkle some cornmeal on the pan place the prepared pizza.
  6. Brush the dough lightly with oil, then prick with a fork and bake at 475 F for 4 to 5 minutes. (We are just pre-baking the crust a little here.) 
  7. Remove from oven and spread 1/3 cup of cilantro powder or chutney all over.
  8. Top with grated cheese.
  9. Now, start arranging the potato slices, in a single layer or overlapping, depending on how many slices you have.
  10. Bake 475 for 10/15 minutes until the cheese melts and potatoes are lightly browned. 
  11. Broil for 2 minutes to get the topping a nice brown top
  12. Remove pizza from the oven, sprinkle with chaat masala, drizzle with cilantro chutney and sweet tamarind chutney. 
  13. Garnish with cilantro.

Curried Cauliflower Street Tacos

You can substitute cauliflower for pork. I garnish with avocado, cilantro, cashew, yogurt crema, pico de gallo, cotija cheese, and finely chopped jalapeño. You can add any garnish of your choice.

Cauliflower Street Tacos
Cauliflower Street Tacos

INGREDIENTS

  • 1 large head of cauliflower  
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Achaar Masala (I use Pur Spices Achaar Masala powder)
  • 1 teaspoon kosher salt
  • 1/2 Cup Red Onion (grated or chopped)
  • 2 cups spring greens
  • 1″ Ginger (fresh ginger, peeled)
  • 2 Garlic (cloves)
  • 1/2 tsp Red Pepper Powder (mild paprika)
  • 1/2 tbsp Curry Powder
  • 1/2 tbsp Cumin Seeds
  • 8 crispy tostadas 
  • 1/4 cup fresh cilantro roughly chopped
  • 1 tablespoon sesame seeds
  • 1 lemon cut into wedges

PREPARATION

  1. Preheat the oven to 425°F.
  2. Remove the outer leaves from the cauliflower and cut them into small, bite-sized florets.
  3. Heat oil in a pan, add the cumin seeds, once they pop, add the onion, cook till translucent. Add the achaar masala and salt.
  4. Add the cauliflower and toss until well-coated.
  5. Cook till the cauliflower is tender. Alternatively, you can also spread the cauliflower in a single layer on a baking sheet and bake for 30-35 minutes, tossing halfway through, until it is tender and slightly crispy.
  6. To Assemble Tacos: Warm tortillas shells in microwave or oven.
  7. On each taco add 2-3 tablespoon curry cauliflower, top with avocado, cilantro, cashew, yogurt crema, pico de gallo, cotija cheese, and finely chopped jalapeño. Add a dash of lemon/lime juice before eating.

Mona Shah is a multi-platform storyteller with expertise in digital communications, social media strategy, and content curation for Twitter and LinkedIn for C-suite executives. A journalist and editor, her experience spans television, cable news, and magazines. An avid traveler and foodie, she loves artisan food and finding hidden gems: restaurants, recipes, destinations. She can be reached at: mona@indiacurrents.com

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Mona Shah

Mona Shah is a multi-platform storyteller with expertise in digital communications, social media strategy, and content curation for Twitter and LinkedIn for C-suite executives. A journalist and editor,...