Summer Feeling

Surabhi Sehgal
Refresh, rejuvenate and eat healthy is your mantra this summer? Surabhi Sehgal gives you just what you need

It’s a task to stay energised and fresh when the sun is scorching hot and the weather just leaves you feeling drained. Well, Surabhi Sehgal, the curator of Su Paints On Plates on Instagram is here to tell you that it doesn’t have to be like that. Sehgal completed her Masters in English Literature and lived and worked in six countries before she decided to devote all her time to her true passion, food! While working in the UAE, she worked with various brands to create recipes suitable for their clients and styling and photographing them for their websites and marketing campaigns. Her global exposure contributed to her unique recipes for varied cuisines and ingredients which in turn, resulted with food that will leave you drooling! Here are a few recipes from Surabhi Sehgal to help you beat the heat this season.



Serves: 2 

3 cups peeled and cubed pumpkin 
1 cup boiled chickpeas
2 tbsp. tahini
1 tbsp. lemon juice 
3-4 cloves of garlic
1 tsp. turmeric
Salt to taste
3 tbsp. olive oil
Warm water if needed 

Coat the pumpkin cubes with turmeric and a tbsp. of olive oil.
Preheat the oven at 200° C.
Spread the pumpkin cubes on a baking tray and bake in the oven for 25-30 minutes until soft and light brown in colour. Let it cool.
In a blender, add roasted pumpkin,chickpeas, garlic, tahini, olive oil, lime juice and salt. Blend to a fine paste. Add some warm water if needed.
Transfer to a bowl and let it chill in the refrigerator for a couple hours.
Top with some nuts, herbs and a drizzle of olive oil.
Serve with crackers or vegetable sticks of your choice and enjoy!



Serves: 2 
Prep time: 15 minutes
Cook time: 1 hour

1 cup coconut milk
1 tbsp. honey
2 tbsp. chia seeds 
2 tbsp. unsweetened rose syrup 
1 tbsp. chopped pistachios
few rose petals (to garnish)

In a bowl, add the coconut milk, chia seeds, rose syrup and honey. 
Mix well and refrigerate for at least 1 hour.
After an hour remove the pudding from the refrigerator and give it a stir.
Add a little more coconut milk to loosen the pudding, if needed.
Transfer to a serving dish.
Top with pistachios and rose petals and enjoy!



Serves: 4 
Prep time: 5-6 Hours
Cook time: 20 minutes

350 gm yogurt/ curd
2-3 cloves of garlic (finely grated)
Purslane (handful)
Fresh mint (handful)
1/2 tsp. zattar 
1/2 tsp. sumac
1 tbsp. pumpkin seeds
1 tbsp. pomegranate
2 tsp. barberries
Salt to taste 

Take a large strainer and place on top of a bowl. Add yogurt to the strainer and leave it in the refrigerator for 5-6 hours or overnight to separate all excess water.
Once you have the thick creamy yogurt, mix gently with a spatula until smooth.
Add salt and garlic and finely chopped mint.
Transfer to a serving dish.
Top with purslane, fresh mint, zattar, sumac, pumpkin seeds, barberries and pomegranate/ or any toppings of your choice.
Drizzle some herb oil/ olive oil on top and enjoy!