The monsoon season in India is more than just a respite from the sweltering heat; it’s a time when the air is filled with the earthy scent of rain, the surroundings turn lush green, and the appetite for delicious, warm food increases. This season calls for comfort food that not only satisfies the taste buds but also warms the soul. From crispy pakoras to comforting khichdi, Indian cuisine offers a plethora of dishes that are perfect for rainy days. Let’s explore some delightful and easy-to-make recipes that capture the essence of the Indian monsoon.
Crispy Onion Pakoras
Onion pakoras are a monsoon staple. Their crispy texture and spicy flavor make them an ideal snack to enjoy with a hot cup of tea while watching the rain.
Ingredients:
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds (jeera)
- 1 tsp red chili powder
- Salt to taste
- Water
- Oil for frying
Instructions:
- In a large bowl, mix the sliced onions, chickpea flour, carom seeds, cumin seeds, red chili powder, and salt.
- Add a little water at a time to form a thick batter.
- Heat oil in a deep pan over medium heat.
- Drop spoonfuls of the batter into the hot oil and fry until golden brown.
- Serve hot with mint chutney or ketchup.
Masala Chai
Masala chai is synonymous with Indian monsoons. The blend of spices in the tea provides warmth and comfort, making it a perfect companion on a rainy day.
Ingredients:
- 2 cups water
- 1 cup milk
- 2 tsp black tea leaves
- 1 inch ginger, grated
- 4 cardamom pods, crushed
- 2 cloves
- Sugar to taste
Instructions:
- Boil water in a saucepan and add the grated ginger, cardamom pods, and cloves.
- Let it simmer for a few minutes until the spices release their aroma.
- Add the tea leaves and let it brew for another minute.
- Pour in the milk and bring the mixture to a boil.
- Sweeten with sugar as per your taste.
- Strain and serve hot.
Bhutta (Grilled Corn)
Grilled corn, or bhutta, is a popular street food during the monsoon. The smoky flavor of the charred corn combined with the tangy and spicy lemon makes it a must-have.
Ingredients:
- 2 ears of corn
- 1 lemon
- 1 tsp red chili powder
- Salt to taste
- Butter (optional)
Instructions:
Grill the corn over an open flame or in an oven until it’s charred and cooked.
Cut the lemon in half and dip it in a mixture of red chili powder and salt.
Rub the spiced lemon over the hot corn.
Optionally, apply a layer of butter for extra flavor.
Aloo Paratha
Aloo paratha is a comforting and filling dish. The spicy potato filling inside the crispy flatbread is a perfect treat during the monsoon.
Ingredients:
- 2 cups whole wheat flour
- 4 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Ghee or oil for frying
Instructions:
- In a bowl, mix the whole wheat flour with water to make a soft dough. Let it rest for 15 minutes.
- In another bowl, combine the mashed potatoes, chopped onion, green chilies, cumin seeds, red chili powder, garam masala, and salt.
- Divide the dough into equal portions and roll them into balls.
- Flatten a dough ball, place a spoonful of the potato mixture in the center, and seal the edges.
- Roll the stuffed dough ball into a flatbread.
- Heat a pan and cook the paratha with ghee or oil until both sides are golden brown.
- Serve hot with yogurt or pickle.
Moong Dal Khichdi
Khichdi is the ultimate comfort food. It’s easy to digest and provides warmth and nourishment, making it ideal for a rainy day.
Ingredients:
- 1 cup rice
- 1/2 cup split green gram (moong dal)
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp ginger-garlic paste
- Salt to taste
- 4 cups water
- Ghee or oil
Instructions:
- Wash and soak the rice and moong dal together for 30 minutes.
- Heat ghee or oil in a pressure cooker and add cumin seeds.
- Add the chopped onion and sauté until golden brown.
- Add the ginger-garlic paste and sauté for a minute.
- Add the chopped tomato and cook until soft.
- Add the soaked rice and moong dal, turmeric powder, salt, and water.
- Close the lid and cook for 3-4 whistles.
- Serve hot with a dollop of ghee and a side of pickle or papad.
Piping Hot Samosas
Samosas are a quintessential Indian snack. Their crispy exterior and spicy filling make them a perfect indulgence during the monsoon.
Ingredients:
- 2 cups all-purpose flour
- 4 medium potatoes, boiled and mashed
- 1/2 cup green peas, boiled
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Water
- Oil for frying
Instructions:
- In a bowl, mix the all-purpose flour with water to make a firm dough. Let it rest for 15 minutes.
- In a pan, heat oil and add cumin seeds.
- Add the chopped onion and green chilies, sauté until golden brown.
- Add the mashed potatoes, green peas, coriander powder, garam masala, and salt.
- Mix well and cook for a few minutes. Let the mixture cool.
- Divide the dough into small balls and roll them into thin circles.
- Cut each circle in half to form two semi-circles.
- Shape each semi-circle into a cone and fill it with the potato mixture.
- Seal the edges and deep fry the samosas until golden brown.
- Serve hot with tamarind chutney or mint chutney.
Spicy Paneer Tikka
Paneer tikka is a popular appetizer that’s both flavorful and satisfying. The spicy marinade and the smoky grilled paneer make it a delightful monsoon treat.
Ingredients:
- 200 grams paneer, cut into cubes
- 1 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 1 tbsp lemon juice
- Skewers
Instructions:
- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt, and lemon juice.
- Add the paneer cubes and coat them well with the marinade.
- Let it marinate for at least 1 hour.
- Thread the paneer cubes onto skewers.
- Grill the skewers on a grill pan or in an oven until the paneer is cooked and slightly charred.
- Serve hot with mint chutney.
Chole Bhature
Chole bhature is a hearty and indulgent dish that’s perfect for a monsoon feast. The spicy chickpeas paired with the soft and fluffy bhature create a delightful culinary experience.
Ingredients:
For Chole:
- 2 cups chickpeas, soaked overnight
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 tsp chole masala
- 1 tsp cumin seeds
- Salt to taste
- Water
- Oil
For Bhature:
- 2 cups all-purpose flour
- 1/2 cup yogurt
- 1/2 tsp baking powder
- Salt to taste
- Water
- Oil for frying
Instructions:
For the Chole:
- Pressure cook the soaked chickpeas with salt and water until soft.
- In a pan, heat oil and add cumin seeds.
- Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for a minute.
- Add the tomato puree and cook until the oil separates.
- Add chole masala and cooked chickpeas. Mix well and cook for 10-15 minutes.
For the Bhature:
- In a bowl, mix all-purpose flour, yogurt, baking powder, and salt.
- Knead into a soft dough and let it rest for 1 hour.
- Divide the dough into small balls and roll them into circles.
- Deep fry the circles until they puff up and turn golden brown.
- Serve the hot chole with fluffy bhature, accompanied by a side of pickle and onions.
Hot and Sour Soup
Hot and sour soup is a comforting dish that warms you up on a chilly, rainy day. The combination of spicy, tangy, and savory flavors is both appetizing and satisfying.
Ingredients:
- 1 cup mixed vegetables (carrot, cabbage, bell pepper), finely chopped
- 1/2 cup mushrooms, sliced
- 1/2 cup tofu, cubed
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp red chili sauce
- 1 tbsp cornstarch mixed with water
- Salt and pepper to taste
- Spring onions for garnish
Instructions:
- In a pot, bring the vegetable broth to a boil.
- Add the chopped vegetables and mushrooms, and cook until tender.
- Add the tofu, soy sauce, vinegar, and red chili sauce.
- Stir in the cornstarch mixture to thicken the soup.
- Season with salt and pepper.
- Garnish with spring onions and serve hot.
Jalebi
Jalebi is a sweet treat that adds a touch of festivity to the monsoon season. Its crispy texture and syrupy sweetness make it an irresistible dessert.
Ingredients:
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp baking powder
- 1 cup yogurt
- 1 cup sugar
- 1/2 cup water
- A few saffron strands
- Oil for frying
Instructions:
- In a bowl, mix all-purpose flour, cornstarch, baking powder, and yogurt to make a smooth batter. Let it ferment for 8-10 hours.
- In a saucepan, dissolve sugar in water and add saffron strands to make the syrup. Boil until slightly thickened.
- Heat oil in a pan. Pour the batter into a squeeze bottle or piping bag.
- Squeeze the batter into the hot oil in a spiral shape. Fry until golden brown.
- Dip the fried jalebis into the warm syrup for a few seconds.
- Serve hot.
The monsoon season in India is a time to relish the simple joys of life, and food plays a significant role in enhancing this experience. These recipes, from crispy pakoras to comforting khichdi, are perfect for enjoying the rainy days. Each dish brings its unique flavor and warmth, making the monsoon season even more special. So, the next time it rains, try out these recipes and indulge in the delightful flavors of Indian monsoon cuisine.