Delicious Monsoon Recipes to Savor This Rainy Season
Embrace the Monsoon with Flavorful Delicacies
As the first raindrops touch the ground and the refreshing monsoon breeze fills the atmosphere, it's the perfect moment to indulge in comforting and flavorful dishes that nourish both body and spirit. The rainy season often ignites our cravings for hot and spicy meals, making it an ideal time to explore recipes designed for these cozy days. This curated collection features a delightful mix of traditional favorites and modern interpretations. Experience the earthy crunch of red banana flower pakoras crafted by Chef Harpal Singh Sokhi, sip on a cup of immunity-boosting herbal tea (kadha), and satisfy your sweet cravings with a rich spiced besan and roasted chana halwa. For those who appreciate fusion cuisine, Chef Tushar Sood presents crispy onion cheese corn rings paired with mango salsa and the innovative Qataffi carnation served with hot garlic sauce. Each dish is thoughtfully prepared to enhance your monsoon experience with wholesome and satisfying ingredients. Whether you're looking to enjoy comfort food at home or impress guests with a seasonal feast, these recipes are sure to make your monsoon dining unforgettable.
Qataffi Carnation with Hot Garlic Sauce
Ingredients
Qattaffi sheets
Cottage cheese
Mozzarella cheese
Pasteurized cheese
Bell pepper
Red chili
Tomato ketchup
Red cabbage
Carrot
Capsicum
Butter
Parsley
Spring onion
1. Cut the cottage cheese and stuff it with mozzarella and pasteurized cheese. Roll the mixture in qataffi shreds and bake with butter.
2. Combine red chili paste with tomato ketchup, tempered with bell peppers and chopped garlic.
3. Serve the baked qatafi rolls with hot garlic sauce.
4. Garnish with parsley and a mix of vegetables.
Onion Rings with Mango Salsa
Ingredients
Mozzarella cheese
Pasteurized cheese
Onion rings
Tempura flour
Bread crumbs
Bell pepper
Corn
Raw mango
Mango pulp
Onion
Tomato
Parsley
Fried noodles
Method
1. Coat the onion rings in tempura flour.
2. Crumb them and fry until golden brown.
3. Prepare a mixture of all cheeses and bell pepper.
4. Fill the onion rings with the mixture and bake.
5. Top with a blend of chopped mango, onion, and tomato.
6. Serve on a bed of fried noodles with mango salsa.
Herbal Tea (Kadha)
Ingredients (for 2 cups)
Water 4 cups
Fresh ginger 2 inches, grated
Cinnamon stick 1.5 inches
Green cardamom 4 pods
Long pepper (pippali) 1 piece
Turmeric ½ tsp
Cloves 6 pieces
Fresh tulsi leaves 10
Lemon juice to taste
1. In a saucepan, combine all ingredients with 4 cups of water.
2. Bring to a boil, then reduce heat and simmer until the water reduces by half. Strain into cups, adding lemon juice and sweetening with jaggery powder to taste.
NOTE: Avoid adding honey to hot liquids; it can be added when the tea cools to lukewarm.
Spiced Besan & Roasted Chana Halwa
Ingredients
Coarse besan (mota besan) – ½ cup
Jaggery powder – 1 cup (to taste)
Black peppercorns – 20, whole
Ghee – ½ cup
Water – 2½ cups
Cloves – 10
Turmeric powder – ½ tsp
Roasted chana powder – ¾ cup
Dry ginger powder (saunth) – 1 tsp
Nuts for garnish
Method
1. Prepare chana powder by grinding roasted chana into a fine powder.
2. In a heavy-bottomed pan, heat ghee and roast mota besan and chana powder on low heat, stirring constantly for 12-15 minutes until aromatic.
3. Add peppercorns and cloves, cooking for an additional 2 minutes. Stir in turmeric and dry ginger powder.
4. Gradually add 2½ cups of water, stirring to prevent lumps. Cook until thickened, then mix in jaggery powder and serve hot, garnished with nuts.
Red Banana Flower Pakora
Ingredients
Red banana flower 1
Turmeric powder 1 tsp
Lemon juice ½
Onion sliced 1
Ginger chopped 1 tsp
Green chili chopped 2-3
Curry leaves 15-20
Red chili powder 1 tsp
Dry mango powder 1 tsp
Carom seeds 1 tsp
Salt to taste
Gram flour 5 tbsp
Rice flour 2 tbsp
Oil for frying
Chaat masala for sprinkling
Method
1. Remove the outer layers of the banana flower and collect the florets.
2. Clean each floret and chop finely.
3. Mix with turmeric, salt, and lemon juice, then squeeze out excess water.
4. Combine with onion, ginger, green chilies, and curry leaves.
5. Add spices and flours to form a rough dough.
6. Heat oil and fry small portions until golden brown. Serve hot with green chili sauce or mint chutney.