Living along the coast of Pakistan, people of Karachi are used to suffer through the Dryness, Dust and Hubs, about 3 quarter in a year, people of Karachi face a summer season that test their patience and to pass this test here we have come up with 5 best summer recipe that might help you in elongated summer season.
1. Vintage Lemonade:
- 5 Lemons
- 1 ¼ quarter water
- 1 ¼ cups of sugar
- Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
- Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
- Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
- Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.
- ½ cup white sugar
- 3 cups cold water
- ½ cup water
- 4 cups Cubed watermelon
- 6 cups ice cubes
- Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
- Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving
3. Summer Veggie Omelet:
- 2/3 cup frozen whole-kernel corn, thawed
- ½ cup chopped zucchini
- 3 tablespoons chopped green onions
- ¼ teaspoon salt
- 2 tablespoons water
- ¼ teaspoon black pepper
- 3 large egg whites
- 1 large egg
- 2 tablespoons shredded smoked Gouda Cheese
- Cooking spra
- Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.
- Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate
4. Corn & Tomato Pasta:
- 1 pound bow tie pasted
- 2 garlic cloves, smashed
- 2 tablespoon olive oil
- 1 tomato
- 3 fresh corn, kernels cut off
- 2 tablespoon unsalted butter
- ¼ cup fresh basil leaves, torn into pieces
- Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
- Add the vegetables, butter and basil to the pasta and toss.
5. Mango Lassi:
- 1 cup plain yogurt
- ½ cup milk
- 1 cup chopped frozen mangoes
- 4 tablespoon honey or sugar
- Put mango, yogurt, milk and sugar into a blender and blend for 2 minutes.
- If you want a more milkshake consistency and it’s a hot day, either blend in some ice as well or serve over ice cubes.
- The Lassi can be kept refrigerated for up to 24 hours.