Two must-try monsoon recipes that will warm your heart and delight your taste buds!
The monsoon season is the perfect time to indulge in an array of delectable snacks that perfectly complement the soothing rhythm of raindrops. The cool, breezy weather enhances the joy of savouring hot, crispy treats that provide warmth and comfort.
Among the favourites are pakoras, a variety of deep-fried fritters made with vegetables or paneer, seasoned with spices and served with tangy chutneys. Another popular choice is bhutta (corn on the cob), roasted over an open flame and generously rubbed with chilli powder, salt, and lime juice, offering a delightful smoky flavour.
Samosas, with their crispy pastry and spicy potato filling, are a classic accompaniment to a steaming cup of masala chai, creating an irresistible combination. For those with a sweet tooth, hot jalebis, dipped in sugar syrup, provide a burst of sweetness that perfectly balances the savoury delights. These snacks enjoyed amidst the backdrop of gentle showers, make the monsoon season a gastronomic celebration.
Recipes by Executive Chef Rajinder Sareen
Savour the flavours of monsoon with two irresistible recipes by Executive Chef Rajinder Sareen, Sheraton Grand Pune Bund Garden Hotel. Crispy, hearty, and perfect with chai, these dishes are a rainy-day delight.
Monsoon is the perfect time to indulge in crispy and hearty dishes! Pair these savoury treats with a cup of chai and enjoy the cosy, comforting vibes as you watch the rain dance outside.
Perfect for sharing with loved ones or savouring solo during those serene monsoon moments!
Gur ki Laapsi Recipe
Ingredients:
- 5 tablespoons Ghee
- 1/2 cup Cracked Bajra (Pearl Millet)
- 5 teaspoons Sliced Almonds
- 1.5 cups Pre-heated Water
- 1/4 cup Grated Jaggery (adjust to taste)
- 1/2 teaspoon Cardamom Powder
- A Pinch of Saffron (optional)
- 4 teaspoons Sliced Pistachios
Instructions:
Prepare the Bajra:
Heat a heavy-bottomed pan on medium heat and add the ghee.
Add Nuts:
Cook the Bajra: Add saffron (if using) and 1.5 cups of pre-heated water to the pan.
Sweeten and Flavor: Add the grated jaggery and cardamom powder to the cooked bajra. Mix well.
Garnish and Serve: Turn off the heat and garnish the laapsi with sliced pistachios.
Enjoy this delightful Gur Ki Laapsi with the added warmth of bajra, perfect for cosy monsoon mornings!
Pazham Pori fritters Recipe
Ingredients:
- 1 Ripe Plantain (the riper and blacker the skin, the better)
- 1 cup All-Purpose Flour (Maida)
- 1 tsp Sugar
- 1/4 tsp Baking Soda
- A Pinch of Salt
- A Pinch of Turmeric Powder
- Approximately 3/4 cup Water (adjust as needed)
- Coconut Oil (for deep frying)
Instructions:
- Prepare the Batter:
- In a wide bowl, combine the all-purpose flour, sugar, salt, and baking soda. While brown sugar can be used, white sugar is also suitable.
- Gradually add about 1/2 cup of water, mixing until you achieve a batter that is slightly more fluid than dosa batter. Be careful not to make it too thin, as this can result in excessively oily appams.
- Stir in a pinch of turmeric powder for colour. This will not affect the taste.
Prepare the Plantain:
- Slice the plantain in half, then cut each half vertically. Further, slice each quarter into 2-3 thin pieces.
- Dip the plantain slices into the prepared batter, ensuring they are evenly coated.
Frying:
- Heat coconut oil in a small kadai until it becomes bubbly. The use of coconut oil is essential for an authentic taste.
- When the oil is just below the smoking point, carefully add the batter-coated plantain slices.
- Fry until the pieces turn golden brown and crisp.
Serving:
- Drain the fried plantain slices on paper napkins to remove excess oil.
- Serve the hot Pazham Pori with tea for a delightful snack.
Enjoy this traditional treat with its perfect blend of crispiness and sweetness perfect for the monsoon!
Read more: Food Voyager
