Print ArticleWhen the heavy raindrops fall on the ground with an unearthly aroma given out by the wet earth assails your nostrils, caresses your cheeks and sprays your hair. You get into a mood of having something hot, tantalizing and comforting to eat.
Below are given some hot monsoon deliciaes which will put you on top of the world and make you sing in the rains.
Bhajiya - The undisputed monarch of all the monsoon foods is the bhajiya .A plate of hot kanda bhajiyas and a cup of Elaichi chai can soar your spirits very high as you watch the rains falling from your windows.
Kanda Bhajiya
Ingredients- 2 big onions sliced, 2 tablespoons chopped coriander, 2 dry red chilies chopped into small pieces and salt to taste.
Method -Mix together all the above ingredients. Drop them with the help of a big tablespoon into piping hot oil. Drain out the bhajiyas cool them thoroughly cut into small pieces and fry once again till crisp and golden. Eat with hot green chutney and enjoy.
Bhutta -Another favorite deliciae of the monsoons among one and all is the bhutta which can be seen at every nook and corner of the streets. This golden beaded corn on the cob is most relished when spiced with lime juice salt and red chili powder. Eaten hot you can enjoy its tangy taste while you watch the huge waves crashing on the shores.
An interesting way of making the corn on the cob is - to boil it and serve it with butter, lime juice, salt and pepper this way also the corn tastes equally delicious.
Batata wada- Batata wada is yet another comfort food which gives you a high as you crunch it between your teeth during a high pour. The vada sandwiched in a pav drenched with spicy chili hot garlic chutney is a perfect ant-dote to the monsoon heavy days.
Samosas - Samosas are another favorite snacks for the monsoons among all. Sizzling hot samosas eaten with north Indian delicacy of chole and green chutney can create wonders for you on chili monsoon days. Combine with piping hot jalebis they can lift you to new gourmet delights.
Samosas
For the covering -250 grams Maida or refined flour, 2 tablsps oil salt to taste.
For filling -250 grams boiled peeled and mashed potatoes, 100 grams boiled peas 2 tblsps chopped coriander leaves 1 green chili chopped finely 1 tsp garam masala 1 tsp dhania jeera powder salt to taste.
Method -mix all the ingredients of the flour mixture together. Add enough water to form a stiff batter. Mix all the filling ingredients together make small ball of the dough roll out each ball into a small circle with the help of dry flour. Cut the circle in to neat two halves from the centre. Make a cone of one half of the circle and fill with the filling. Apply water along the edges to seal them properly so that the filling does not come out deep fry till crisp and golden.
Chloe
250 grams white grams or Punjabi chole,1 tsp dried pomegranate seeds 1 tsp ginger strips 1 tsp cumin seeds,2 tblsps chopped coriander leaves,2 green chilies slitted in the middle,1 tsp black salt,1 tblsps each of garam macula and dhania jeera powder.2 tblsps. Dry mango powder salt to taste.
Soak the grams whole night in water drain and boil in water after adding 1/8th teaspoon of soda bicarbonate till soft. Drain out the water. Heat 4 tblsps oil adds cumin seeds when they stop popping put in the grams along with all the spices. Cook for 5 minutes and serve decorated with ginger chills coriander and have it with piping hot samosas with green chutney.
Soups-Another favorite in the rainy season is the soup. Soups can give you a real warm feeling in the cool days of the monsoon. A bowl of soup can put life into your chili body.
Cashew nut pumpkin soup
Ingredients- 1 cup peeled and diced pumpkin,1 cup pureed tomatoes,25 gms powdered cashewnuts,1/2 cup cooked and shredded chicken,1 tsp cumin seed powder,1/2 bunch coriander leaves,2 cups coconut milk,1 tblsp corn flour,1 tblsp butter. Salt and pepper to taste.
Method -Grind coriander leaves and mix with cumin seeds and cashewnuts.Boil the pumpkin and tomatoes in 4 cups water. When soft, mix a little corn flour 1n 1-cupcoconut milk, and add to the soup along with the ground paste. Allow it to cook for 5 minutes. Heat the butter and add the flour. Then add coconut milk slowly stirring all the time, and when it turns a little thick add it to the soup. Boil the soup for a few minutes. Decorate with chicken and serve hot.
Go ahead and relish these recipes you too can make these favorites at home and enjoy the rains this season.
Below are given some hot monsoon deliciaes which will put you on top of the world and make you sing in the rains.
Bhajiya - The undisputed monarch of all the monsoon foods is the bhajiya .A plate of hot kanda bhajiyas and a cup of Elaichi chai can soar your spirits very high as you watch the rains falling from your windows.
Kanda Bhajiya
Ingredients- 2 big onions sliced, 2 tablespoons chopped coriander, 2 dry red chilies chopped into small pieces and salt to taste.
Method -Mix together all the above ingredients. Drop them with the help of a big tablespoon into piping hot oil. Drain out the bhajiyas cool them thoroughly cut into small pieces and fry once again till crisp and golden. Eat with hot green chutney and enjoy.
Bhutta -Another favorite deliciae of the monsoons among one and all is the bhutta which can be seen at every nook and corner of the streets. This golden beaded corn on the cob is most relished when spiced with lime juice salt and red chili powder. Eaten hot you can enjoy its tangy taste while you watch the huge waves crashing on the shores.
An interesting way of making the corn on the cob is - to boil it and serve it with butter, lime juice, salt and pepper this way also the corn tastes equally delicious.
Batata wada- Batata wada is yet another comfort food which gives you a high as you crunch it between your teeth during a high pour. The vada sandwiched in a pav drenched with spicy chili hot garlic chutney is a perfect ant-dote to the monsoon heavy days.
Samosas - Samosas are another favorite snacks for the monsoons among all. Sizzling hot samosas eaten with north Indian delicacy of chole and green chutney can create wonders for you on chili monsoon days. Combine with piping hot jalebis they can lift you to new gourmet delights.
Samosas
For the covering -250 grams Maida or refined flour, 2 tablsps oil salt to taste.
For filling -250 grams boiled peeled and mashed potatoes, 100 grams boiled peas 2 tblsps chopped coriander leaves 1 green chili chopped finely 1 tsp garam masala 1 tsp dhania jeera powder salt to taste.
Method -mix all the ingredients of the flour mixture together. Add enough water to form a stiff batter. Mix all the filling ingredients together make small ball of the dough roll out each ball into a small circle with the help of dry flour. Cut the circle in to neat two halves from the centre. Make a cone of one half of the circle and fill with the filling. Apply water along the edges to seal them properly so that the filling does not come out deep fry till crisp and golden.
Chloe
250 grams white grams or Punjabi chole,1 tsp dried pomegranate seeds 1 tsp ginger strips 1 tsp cumin seeds,2 tblsps chopped coriander leaves,2 green chilies slitted in the middle,1 tsp black salt,1 tblsps each of garam macula and dhania jeera powder.2 tblsps. Dry mango powder salt to taste.
Soak the grams whole night in water drain and boil in water after adding 1/8th teaspoon of soda bicarbonate till soft. Drain out the water. Heat 4 tblsps oil adds cumin seeds when they stop popping put in the grams along with all the spices. Cook for 5 minutes and serve decorated with ginger chills coriander and have it with piping hot samosas with green chutney.
Soups-Another favorite in the rainy season is the soup. Soups can give you a real warm feeling in the cool days of the monsoon. A bowl of soup can put life into your chili body.
Cashew nut pumpkin soup
Ingredients- 1 cup peeled and diced pumpkin,1 cup pureed tomatoes,25 gms powdered cashewnuts,1/2 cup cooked and shredded chicken,1 tsp cumin seed powder,1/2 bunch coriander leaves,2 cups coconut milk,1 tblsp corn flour,1 tblsp butter. Salt and pepper to taste.
Method -Grind coriander leaves and mix with cumin seeds and cashewnuts.Boil the pumpkin and tomatoes in 4 cups water. When soft, mix a little corn flour 1n 1-cupcoconut milk, and add to the soup along with the ground paste. Allow it to cook for 5 minutes. Heat the butter and add the flour. Then add coconut milk slowly stirring all the time, and when it turns a little thick add it to the soup. Boil the soup for a few minutes. Decorate with chicken and serve hot.
Go ahead and relish these recipes you too can make these favorites at home and enjoy the rains this season.
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