Monsoon calls for a cup of chai and pakoras, and this poi saag pkaroa recipe uses the monsoon’s best poi or pui saag, also known as Malabar spinach. Like any other pakora, this one features a raw ingredient that is washed, dried and dipped in a seasoned gram flour batter and deep-fried in hot oil. For poi saag pakoras, the leaves are used. The leaves of the Mlalabar spinach plant are fast-growing, and the plant is widely heat-tolerant and is cultivated in tropical and subtropical regions. This pakora recipe is perfect for people who dislike slimy foods because poi saag develops a mucilaginous texture when cooked in curried dishes. So try this poi saag pakora, by mixing besan (gram flour) with spices such as red chilli powder, turmeric, carom seeds (ajwain), nigella seeds, garlic, and salt. Rice flour is often added to the batter, a small amount to make them turn out crispier. The batter is runny but thick enough to cling to the leaves. Then it is deep-fried in hot oil. This pakora recipe might be oily, but the poi saag is not, and it is nutrient-rich leafy green containing vitamins A and C, iron, calcium, and antioxidants that support health and immunity. The mucilage present in the Malabar spinach is believed to be gentle on digestion and helpful in soothing the stomach. Gram flour adds plant-based protein and fibre, making the snack more filling compared to wheat-based fried foods. The spices, too, are known to help in digestion.

Raw mango relish, better known as green mango chutney or raw mango chutney, is simply the best gift for the summer season. It is a refreshing condiment that adds a tangy twist to any meal. One of the simplest raw mango recipes made with raw, unripe sour mangoes, green chillies, and coconut. It has a spicy, sour, sweet, and pungent taste, and it will definitely make your food taste better. This raw mango relish is widely enjoyed in numerous Indian homes during the season of raw mangoes. It can transform basic rice dishes into a flavourful meal, and gives even the most mundane snack a flavour that's worth savouring. And the best part? No need to turn on your stove even once. You only need a blender, a few ingredients and approximately 10 minutes of your time. This raw mango chutney is an ideal accompaniment to grilled meats and can also be enjoyed as a light and refreshing dip with spicy Indian snacks like pakoras or vadas or even with some chips. There are limitless options. Raw mango chutney is a great recipe to add to your summer menus if you like quick homemade condiments. Raw mango is also known to help with digestion and is ideal for the summer as it keeps the body cool and safe from overheating. This easy raw mango relish can be assembled in mere minutes and instantly elevates any meal.

This mango-pineapple rasam recipe is a fruity spin off on the soupy rasam and one of the most pleasantly surprising rasam variations you will find. The typical rasam primarily derives its flavour from tamarind and tomato, with spices like pepper and cumin adding heat and aroma along with other aromatics that are part of te spice powder and some fried in oil. This version follows the same recipe but introduces mango and pineapple. The rasam recipe’s spice mix is what makes it uniquely summer friendly with dry-roasted red chillies, garlic, peppercorns, cumin, and a teaspoon of toor dal, which add a small but impactful quantity that adds body to the thin rasam, and a nuttiness that pre-made rasam powder lacks. This powder, combined with the natural sugars of mango and pineapple, creates a rasam that is warming and aromatic without being aggressively spicy. Like all good rasam recipes, this one pairs with steamed rice and a dry vegetable poriyal for a complete South Indian meal. You can also consume it plain, like a soup and as a digestive aid. Or, go all out and serve it in a small bowl alongside heavier main course dishes, to balance out the grease and heavier spices.