Monsoon Recipes That Will Make Your Tast...

Introduction

Monsoon season in India brings relief from the scorching heat and fills the air with a refreshing ambiance. It’s the perfect time to indulge in hot and delicious dishes that complement the rainy weather. In this article, we will explore six mouthwatering monsoon recipes that are perfect for the rainy season in India. These monsoon recipes are packed with flavors, warmth, and comfort, making them an ideal choice for a cozy dinner at home. From comforting soups and sizzling snacks to delectable desserts, we have it all covered in this monsoon recipes.

As the raindrops patter against the windowpanes, the monsoon season in India creates a delightful atmosphere that awakens our taste buds. The aroma of earthy petrichor fills the air, and the craving for delectable food intensifies. Let’s dive into these six delicious monsoon recipes that will bring joy to your palate during the monsoon season.

Recipe 1: Spicy Corn Soup

Ingredients:

• 1 cup sweet corn kernels
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 2 cups vegetable broth
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• Salt to taste
• Freshly ground black pepper
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pot and sauté the chopped onion until translucent.
2. Add ginger-garlic paste and green chili. Cook for a minute.
3. Add sweet corn kernels and cook for a few minutes.
4. Pour vegetable broth into the pot and bring it to a boil.
5. Add turmeric powder, cumin powder, salt, and black pepper.
6. Simmer for 10-15 minutes until the corn is tender.
7. Using an immersion blender, blend the soup to a creamy consistency.
8. Serve hot, garnished with fresh coriander leaves.

Recipe 2: Vegetable Pakoras

Ingredients:

• 1 cup gram flour (besan)
• 1/2 cup rice flour
• 1 onion, thinly sliced
• 1 potato, thinly sliced
• 1/2 cup spinach leaves, roughly chopped
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water for batter
• Oil for deep frying

Instructions:

1. In a mixing bowl, combine gram flour, rice flour, carom seeds, turmeric powder, red chili powder, and salt.
2. Gradually add water to make a thick batter, ensuring there are no lumps.
3. Heat oil in a deep pan for frying.
4. Dip the sliced onions, potatoes, and spinach leaves into the batter, coating them evenly.
5. Carefully drop the coated vegetables into the hot oil and fry until golden brown and crispy.
6. Remove the pakoras from the oil and place them on a kitchen towel to absorb excess oil.
7. Serve hot with mint chutney or ketchup.

Recipe 3: Masala Chai

Ingredients:

• 2 cups water
• 2 cups milk
• 2 teaspoons tea leaves
• 2 teaspoons sugar (adjust to taste)
• 2-3 cardamom pods, crushed
• 2-3 cloves
• 1-inch cinnamon stick
• 1 small piece of ginger, grated

Instructions:

1. In a saucepan, bring water to a boil.
2. Add tea leaves, crushed cardamom pods, cloves, cinnamon sticks, and grated ginger.
3. Let it simmer for a few minutes to infuse the flavors.
4. Add milk and sugar to the saucepan and bring it to a boil.
5. Reduce the heat and let the chai simmer for a few more minutes.
6. Strain the masala chai into cups or teapots.
7. Serve hot and enjoy the aromatic flavors of this traditional Indian tea.

Recipe 4: Keema Pav

Ingredients:

• 250 grams of minced meat (chicken, mutton, or beef)
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• Pav buns for serving

Instructions:

1. Heat oil in a pan and sauté the chopped onion until golden brown.
2. Add ginger-garlic paste and green chili. Cook for a minute.
3. Add minced meat and cook until it changes color.
4. Add chopped tomatoes, red chili powder, turmeric powder, garam masala, and salt.
5. Mix well and let it simmer on low heat until the meat is cooked through.
6. Garnish with fresh coriander leaves.
7. Toast the pav buns with butter.
8. Serve the flavorful keema with toasted pav buns.

Recipe 5: Palak Patta Chaat

Ingredients:

• 20-25 spinach leaves
• 1 cup yogurt
• 1/2 cup tamarind chutney
• 1/2 cup mint chutney
• 1/4 cup nylon sev
• Chaat masala to sprinkle
• Salt to taste

Instructions:

1. Wash the spinach leaves thoroughly and pat them dry.
2. Deep fry the spinach leaves until crisp.
3. Drain excess oil on a kitchen towel.
4. Arrange the fried spinach leaves on a serving plate.
5. Drizzle yogurt, tamarind chutney, and mint chutney over the spinach leaves.
6. Sprinkle chaat masala and salt.
7. Garnish with nylon sev.
8. Serve immediately for a crunchy and tangy chaat experience.

Recipe 6: Bhajiyas

Ingredients:

• 1 cup gram flour (besan)
• 1/4 cup rice flour
• 1 onion, thinly sliced
• 1 potato, thinly sliced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon carom seeds (ajwain)
• Salt to taste
• Water for batter
• Oil for deep frying

Instructions:

1. In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, carom seeds, and salt.
2. Gradually add water to make a thick batter.
3. Heat oil in a deep pan for frying.
4. Dip the sliced onions and potatoes into the batter, coating them evenly.
5. Carefully drop the coated vegetables into the hot oil and fry until golden brown and crispy.
6. Remove the bhajiyas from the oil and place them on a kitchen towel to absorb excess oil.
7. Serve hot with mint chutney or tomato ketchup.