Friday, August 19, 2022

Pitter-patter and platter: Monsoon menu

New Delhi

Come rain, and our minds go straight to piping hot pakodas or vadas during tea-time. The earthy scent, the relaxing pitter-patter and the interesting breeze that accompany monsoon, make the great environment to indulge in some crispy, crunchy delicacies with a heat cup of chai. To make the most of your wet evenings, chefs share some brief, simple and lip-smacking recipes that can be organized at home.

Bread Pakoda


For the aloo stuffing:

– 3 boiled and mashed potatoes

– ½ tsp ginger paste

– ½ tsp chilli powder

– ¼ tsp garam masala

– ½ tsp chat masala

– ½ tsp cumin powder

– ¼ tsp salt

– 1/2 cup boiled peas

– 2 tbsp finely chopped coriander

Blend them collectively and continue to keep aside

For besan batter:

– 2 cups besan

– ¼ tsp turmeric

– ½ tsp chilli powder

– ¼ tsp baking soda

– ½ tsp salt

– 1¼ cup water

Combine all the components

Other ingredients:

– 4 slices of bread

– 4 tsps excellent chutney

– 2 slices paneer

– Oil for frying


Unfold 1 tsp of green chutney and 2 tbsp of the prepared aloo stuffing uniformly on bread slices

Now put 1 thick slice of paneer

Deal with with the other bread slice and slice in fifty percent

Dip the stuffed bread in the besan batter coating uniformly

Deep fry in oil, retaining the flame on medium

Flip above and fry both of those sides right up until the pakoda turns golden brown and crisp.

Chef Guntas Kaur Sethi

Crispy Corn Bhel



150g boiled corn

50g peanuts 25g

onion 25g tomato

10g eco-friendly chilli

1 tsp lime juice

½ tsp black salt

½ tsp chat masala

½ tsp chilli powder

½ tsp cumin powder

1 tsp mint chutney

1 tsp sweet chutney

Sev and coriander leaf to garnish


Deep fry boiled corn in tempura batter

In a mixing bowl, increase black salt, purple chilli powder, cumin powder, chat masala

Incorporate finely diced onion, tomato, green chilli and coriander leaves

Insert lime juice

Mix fried corn and peanuts with all elements jointly

Transfer to serving bowl and garnish with sev and coriander leaves.

Ravinder Singh, government chef, Tamasha

Plum Rasam
Plum Rasam

Plum Rasam


Indian Plums- 450 gm.

Crimson ripe tomatoes – 2 nos. significant

Environmentally friendly Chillies, slit-2 nos.

Ginger grated- 04 tsp.

Turmeric powder- ½ tsp.

Rasam Powder, preferably prepared at dwelling- 4 tsp. / far more if demanded

H2o- as required

Salt- to taste

For the Tempering:

Clarified Butter / Olive oil- ½ tbsp.

Asafoetida- a pinch

Curry leaves- 2 sprigs

Mustard Seeds- 1 tsp.

Black peppercorn, evenly toasted and crushed- 1 tsp. (Optional)

Full purple chillies- 4nos. (Optional)

For the Garnish

Cilantro, chopped- 04 tsp.


In very hot drinking water, blanch and peel the tomatoes and chop it around.

Clean the plums, boil it in incredibly hot drinking water for 05 minutes and peel. Take out the stones from the boiled plums and discard the stones and peels / skin. Permit them amazing. Do not discard the drinking water in which the plums are boiled

Mix both the boiled plums and tomatoes into a sleek paste.

To this increase grated ginger, green chillies, turmeric powder, rasam powder, salt to flavor and the drinking water in which plums were being boiled. Increase a minimal lukewarm drinking water, if necessary.

In a non-adhere deep pan, pour the rasam and simmer it for an additional 5 minutes

In a tiny pan heat clarified butter or oil, insert mustard seeds, permit them crackle / splutter, curry leaves and a pinch of asafoetida and pour above the well prepared rasam.

By chef Reetu Uday Kugaji

Pappada Vada
Pappada Vada

Pappada Vada (Pappad Fritters)

Elements and Amount:

Kerala Pappadam- 16 nos.

Good Rice Flour- 1cup

Red chilli powder- 2 tsp. / or additional if ideal

Turmeric powder- 1 tsp.

Sesame seeds, black- 2 tsp.

Cumin seeds- 2 tsp.

Asafoetida- a pinch

Salt – to taste

Water- as needed for medium thick batter

Coconut oil- 04 cups / as expected for deep frying


In a glass bowl, blend all the components except the Kerala Pappadam and Coconut oil. Blend the components with a whisk, to make a sleek batter of a medium thick regularity.

In a deep non-stick pan ,warmth the coconut oil.

In this batter ,dip the pappad that is one particular pappad at a time, press it on to the batter surface area and convert to the other side. The two the sides of the pappad ought to be are evenly coated with the organized batter. Guarantee that you do not place the pappad in the batter for extensive time as it tends to break and gets soggy.

Fry it in warm oil, on very low to medium until it turns crisp. 

Change it to the other facet deep fry till mild golden and crisp.

Place them on Kitchen area absorbent papers ,so that excess of oil can be absorbed.

By chef Reetu Uday Kugaji

Palak Dahi Kebab
Palak Dahi Kebab

Palak Dahi Kebab


2kg palak

50g hung curd

35g salt

100g roasted channa dal powder

15g chopped chilli

120g prunes

30g salt

70g chopped ginger

150ml mustard oil

100g boiled potato


Clear the palak blanch it and make a high-quality thick paste

Warmth the pan and place some oil in it

Sauté spinach till it gets thick

Year with salt and make round sized patties out of it

Stuff with prunes, hung curd and inexperienced chilly

Cook dinner on the heated pan and provide with salads and eco-friendly chutney

Saurabh Singh, corporate chef at Currynama

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