Welcome to Crisp and Curry, your go-to source for mouth-watering Indian recipes and culinary delights. Monsoons in India are not just about the soothing sound of raindrops and the refreshing scent of wet earth; they are also a season that calls for comfort food that warms your soul. Here are some delightful rainy day recipes and cooking ideas to make your monsoon experience truly special.
- Pakoras (Fritters)
Pakoras are a quintessential monsoon snack in India. These deep-fried fritters, made from vegetables dipped in a spiced gram flour batter, are perfect for enjoying with a cup of masala chai while watching the rain.
Ingredients:
- Assorted vegetables (potatoes, onions, spinach, cauliflower)
- 1 cup besan (gram flour)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp carom seeds (ajwain)
- Salt to taste
- Water
- Oil for frying
Instructions:
- Prepare the Vegetables:
- Slice the potatoes and onions thinly.
- Break the cauliflower into small florets.
- Wash and pat dry the spinach leaves.
- Make the Batter:
- In a mixing bowl, combine the besan, turmeric powder, red chili powder, carom seeds, and salt.
- Gradually add water to the dry ingredients, whisking continuously to form a smooth, thick batter.
- Heat the Oil:
- Pour oil into a deep frying pan or kadhai and heat it over medium flame.
- Dip and Fry:
- Dip the vegetables into the batter, ensuring they are evenly coated.
- Carefully drop the coated vegetables into the hot oil.
- Fry until they turn golden brown and crisp.
- Drain and Serve:
- Remove the pakoras using a slotted spoon and drain them on paper towels.
- Serve hot with mint chutney or ketchup.
- Masala Chai (Spiced Tea)
Masala chai is a beloved Indian tea made from black tea brewed with a mixture of aromatic spices and herbs. It’s a comforting beverage perfect for sipping while enjoying the monsoon showers.
Ingredients:
- 2 cups water
- 1 cup milk
- 2 tsp tea leaves
- 1-inch piece of ginger, crushed
- 4 cardamom pods, crushed
- 2 cloves
- 1 small cinnamon stick
- Sugar to taste
Instructions:
- Boil the Water with Spices:
- In a saucepan, bring the water to a boil.
- Add the crushed ginger, cardamom pods, cloves, and cinnamon stick.
- Let it simmer for 2-3 minutes to release the flavors.
- Add Tea Leaves:
- Add the tea leaves to the boiling water.
- Allow it to simmer for another 2 minutes.
- Add Milk:
- Pour in the milk and bring the mixture to a boil.
- Reduce the heat and let it simmer for 2-3 minutes, allowing the flavors to blend.
- Strain and Serve:
- Strain the tea into cups using a fine mesh strainer.
- Add sugar to taste and stir well.
- Serve hot.
- Bhutta (Grilled Corn)
Grilled corn, or bhutta, is a popular street food in India during the monsoon season. The smoky flavor from grilling and the tangy spice mix make it a delightful snack to enjoy while taking a stroll in the rain.
Ingredients:
- 2 fresh corn on the cob
- 1 lemon
- 1 tsp salt
- 1 tsp red chili powder
Instructions:
- Prepare the Corn:
- Remove the husk and silk from the corn cobs.
- Grill the Corn:
- Place the corn cobs directly over an open flame or on a grill.
- Rotate the cobs occasionally to ensure they are evenly charred on all sides.
- Prepare the Spice Mix:
- In a small bowl, mix salt and red chili powder.
- Season the Corn:
- Cut the lemon in half and dip one half into the spice mix.
- Rub the lemon over the grilled corn, squeezing lightly to release the juice while spreading the spices.
- Serve Hot:
- Serve the grilled corn hot and enjoy.
- Aloo Paratha (Potato Stuffed Flatbread)
Introduction: Aloo paratha is a delicious North Indian flatbread stuffed with a spiced potato filling. It’s a comforting and hearty dish, perfect for a rainy day breakfast or brunch.
Ingredients:
- 2 cups whole wheat flour
- 4 boiled potatoes
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- Ghee or oil for cooking
- Water
Instructions:
- Prepare the Dough:
- In a mixing bowl, add whole wheat flour and a pinch of salt.
- Gradually add water and knead to form a smooth, soft dough.
- Cover and let it rest for 15-20 minutes.
- Make the Potato Filling:
- Mash the boiled potatoes in a bowl.
- Add cumin seeds, coriander powder, garam masala, red chili powder, and salt.
- Mix well to combine all the spices with the mashed potatoes.
- Roll Out the Dough:
- Divide the dough into equal-sized balls.
- Roll out each ball into a small circle.
- Stuff the Parathas:
- Place a portion of the potato filling in the center of the rolled-out dough.
- Bring the edges together to seal the filling.
- Gently roll out the stuffed dough again into a flat, round shape.
- Cook the Parathas:
- Heat a griddle or tawa over medium heat.
- Place the rolled-out paratha on the hot griddle.
- Cook until bubbles appear on the surface, then flip.
- Apply ghee or oil on both sides and cook until golden brown.
- Serve Hot:
- Serve the aloo parathas hot with yogurt, pickle, or butter.
- Samosas
Introduction: Samosas are a popular Indian snack, perfect for enjoying during the monsoon. These crispy, deep-fried pastries filled with a spiced potato mixture are a favorite among all age groups.
Ingredients:
- 2 cups maida (all-purpose flour)
- 4 boiled potatoes
- 1/2 cup green peas
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- Salt to taste
- Water
- Oil for frying
Instructions:
- Prepare the Dough:
- In a mixing bowl, add maida and a pinch of salt.
- Gradually add water and knead to form a stiff dough.
- Cover and let it rest for 20-30 minutes.
- Make the Filling:
- Heat a tablespoon of oil in a pan.
- Add cumin seeds and let them splutter.
- Add boiled and mashed potatoes, green peas, coriander powder, garam masala, turmeric powder, and salt.
- Mix well and cook for a few minutes.
- Let the filling cool.
- Shape the Samosas:
- Divide the dough into equal-sized balls and roll each into a thin oval shape.
- Cut each oval in half to form two semi-circles.
- Fold each semi-circle into a cone shape and seal the edge with water.
- Fill the cone with the potato mixture and seal the top edge.
- Fry the Samosas:
- Heat oil in a deep frying pan over medium heat.
- Carefully add the samosas to the hot oil and fry until golden brown and crispy.
- Drain and Serve:
- Remove the samosas using a slotted spoon and drain on paper towels.
- Serve hot with tamarind chutney or mint chutney.
- Moong Dal Khichdi
Moong dal khichdi is a comforting and nutritious dish made with rice and moong dal. It’s easy to digest and perfect for a cozy meal on a rainy day.
Ingredients:
- 1/2 cup moong dal (split green gram)
- 1/2 cup rice
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- A pinch of asafoetida (hing)
- 2 tbsp ghee
- Salt to taste
- 4 cups water
Instructions:
- Wash the Rice and Dal:
- Rinse the moong dal and rice together under running water until the water runs clear.
- Prepare the Khichdi:
- In a pressure cooker, heat ghee and add cumin seeds.
- Once the cumin seeds splutter, add turmeric powder and asafoetida.
- Add the rinsed rice and dal mixture to the cooker.
- Sauté for a minute to coat the grains with ghee and spices.
- Cook the Khichdi:
- Add water and salt to the cooker.
- Close the lid and cook for 3-4 whistles or until the rice and dal are soft and mushy.
- Serve Hot:
- Open the cooker once the pressure releases naturally.
- Serve the khichdi hot with a dollop of ghee and pickle on the side.
- Jalebi
Jalebi is a popular Indian sweet made by deep-frying batter in circular shapes and soaking them in sugar syrup. It’s crispy on the outside, juicy on the inside, and perfect for satisfying your sweet cravings on a rainy day.
Ingredients:
- 1 cup maida (all-purpose flour)
- 1/2 cup yogurt
- 1/2 tsp baking powder
- 2 cups sugar
- 1 cup water
- A few strands of saffron
- 1/2 tsp cardamom powder
- Ghee for frying
Instructions:
- Prepare the Batter:
- In a bowl, mix maida, yogurt, and baking powder to form a thick batter.
- Cover and let it ferment overnight or for 6-8 hours.
- Make the Sugar Syrup:
- In a saucepan, add sugar and water.
- Bring to a boil and let it simmer until it reaches one-string consistency.
- Add saffron strands and cardamom powder to the syrup.
- Prepare the Jalebis:
- Heat ghee in a deep frying pan over medium heat.
- Pour the batter into a piping bag or a squeeze bottle with a small nozzle.
- Pipe the batter into the hot ghee in spiral shapes.
- Fry until the jalebis turn golden brown and crisp.
- Soak in Sugar Syrup:
- Remove the fried jalebis and immediately soak them in the warm sugar syrup.
- Let them soak for a few minutes before serving.
- Serve Hot:
- Serve the jalebis hot and enjoy the crispy, syrupy delight.
Enjoy these comforting and mouth-watering recipes as you relish the beauty of the monsoon season in India!
Experience the ultimate monsoon delight with these comforting and mouth-watering recipes, perfectly suited for a rainy day in India. Visit CrispandCurry for more delicious recipes and cooking ideas!