Easy Peasy Monsoon Special: simple 5 Food Recipes-2023

During the monsoon season, enjoying comforting and flavorful food is always a great idea. Here are five delicious recipes perfect for the monsoon season: Monsoon is the time of gourds like bottle gourd, snake gourd, and other veggies available in plenty of food.

In the monsoon season, people often crave warm and comforting foods that provided a sense of coziness. Here are some popular items that people enjoy during the monsoon :

1. CORN BHEL/ CHAT :

Corn bhel is a refreshing and tangy snack that combines boiled sweet corn kernels with chopped onions, tomatoes, cucumber, and various chutneys—kids’ after-school snacks or evening snacks for both adults and kids.

Let’s Make –

• Cook corn either in the microwave or cooker. If in the microwave for 10 mins and if in cooker for 1-2 whistles.
• When the corn cob cools, de-seed them and transfer them to a serving bowl.
• In the bowl add finely diced onion, cucumber, carrot, and tomato.
• Then to the mixing bowl add Salt, Kala namak, Red chili Powder, Jeera powder, Chat masala, Green Chutney, and Sweet Chutney.
• Add finely chopped coriander leaves and squeeze lime.
• Now combine everything well. You can add a few pomegranate seeds and Boiled diced aloo.
• Lastly just before serving add crushed papdi and congress kadlekai ( Spicy peanuts).
• Gently toss. Transfer to a serving bowl and garnish with some sev.
• So your tasty corn bhel/ chat is ready. Enjoy!

2. PAKORAS :

Pakoras are deep-fried fritters made with a variety of vegetables and chickpea flour batter. They are crispy on the outside and soft on the inside, making them a popular snack during the monsoon season. You can make pakoras with onion, potato, spinach, or even paneer (cottage cheese). You can serve them hot with mint chutney or tamarind chutney.

People often indulge in the consumption of pakoras during the monsoon season for a multitude of reasons. As the rain pours down and the atmosphere takes on a cozy and damp ambiance, the desire for warm and comforting foods naturally arises. This desire is fulfilled in the form of pakoras-crispy, fritters that offer both a satisfying crunch and a burst of flavor.

The tradition of enjoying pakoras during monsoon season is deeply rooted in various cultures. And craving foods that provided physical and emotional comfort amidst the rainy backdrop.

Here are step-by-step recipes for making delicious pakoras :

Ingredients

• 1 cup chickpea flour (Besan)
• 1 medium-sized potato, thinly sliced
• 1 medium-sized onion, thinly sliced
• 1 cup spinach leaves, chopped
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• A pinch of asafoetida (Hing)
• Salt to taste
• Water, as needed
• Oil for deep frying
• Instruction

Instructions

1. In a mixing bowl, combine chickpea flour 9Besan), cumin seeds, red chili powder, turmeric powder, garam masala, asafoetida (Hing), and salt. Mix well.
2. Gradually add water to the dry mixture and whisk until you get a smooth batter. The consistency should be thick enough to coat the back of a spoon.
3. Add the sliced potatoes, chopped onions, chopped spinach, and green chilies to the batter. Mix everything together until the vegetables are well-coated with the batter.
4. Heat oil in a deep pan for frying, The oil should be moderately hot, around 350cF (180C).
5. Take a small portion of the batter-coated vegetables and gently drop it into the hot oil. Repet to fry a few more pakoras at a time, but avoid overcrowding the pan.
6. Fry the pakoras until they turn golden brown and crispy, usually for about 4-5 minutes. Make sure to flip them occasionally for even frying.
7. Once the pakoras are cooked, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to absorb excess oil.
8. Serve the pakoras hot with mint chutney, tamarind chutney, or ketchup.

Enjoy your homemade pakoras as a delicious snack or appetizer!

Remember that the quantity of ingredients can be adjusted based on the number of servings you need. Always exercise caution while working with hot oil and follow safety guidelines for frying.

3. MASALA CHAI :

A hot cup of masala chai is a perfect accompaniment to enjoy during the rainy season. During the monsoon season, the allure of masala chai becomes especially strong for a multitude of reasons. As rain-soaked days bring cooler temperatures and a sense of dampness, the aromatic spices infused into masala chai provided a sense of comfort and warmth that perfectly complements the atmospheric mood. The spices, including ginger, cardamom, and cloves, are not only known for their delightful flavors but also for their potential health benefits.

The monsoon season often brings cooler temperatures and damp weather. Masala chai, with its blend of aromatic spices and warmth, provides comfort and helps people feel cozy during this time. It also boosts the immune system, Digestive aid, Caffeine, and energy and gives an aromatic experience.

Now let’s make simple step-by-step masala chai.

Ingredients

• 2 cups water
• 2 cups milk 2-3 teaspoons loose tea leaves or tea bags
• 2-3 tablespoons sugar (adjust to taste)
• 3-4 whole green cardamom pods
• 2-3 cloves 1-2 small cinnamon sticks
• 1 small piece of fresh ginger, crushed or grated

Instructions

1. Boil Water- Start by boiling 2 cups of water in a saucepan.
2. Add Spices- Once the water comes to a boil, add the whole spices-cardamom pods, cloves, cinnamon sticks, and crushed ginger. Let them simmer for a couple of minutes to infuse their flavors into the water.
3. Add Tea Leaves- Add the loose tea leaves or tea bags to the saucepan. Let it simmer for about 2-3 minutes. If you prefer stronger tea, you can simmer for a bit longer.
4. Add Milk- Now, add 2 cups of milk to the saucepan. you can adjust the ratio of water to milk according to your taste for a richer chai, use more milk.
5. Bring to a Boil- Allow the milk and tea to come to a gentle boil. Be cautions to avoid spillage.
6. Add Sugar- Add 2-3 tablespoons of sugar to the boiling mixture. Adjust the quantity based on how sweet you like your chai.
7. Simmer- Let the chai simmer for a few more minutes, ensuring the flavors blend well and the milk gets a chance to fully incorporate.
8. Strain and Serve- Once the chai is brewed to your liking, strain it into cups using a tea strainer. This will help remove the tea leaves and spices.
9. Serve- Your masala chai is ready to be enjoyed! Serve it hot and savor the wonderful flavors.

Feel free to adjust the spice and sugar levels according to your taste preferences. Enjoy your homemade masala chai!

4. ALOO TIKKI :

Aloo tikki, or potato cutlets, are popular street food in India, enjoyed especially during the monsoon season. As rain showers bring relief from the scorching heat, people naturally gravitate towards comforting and indulgent foods. Aloo Tikki’s crispiness and warm, spiced potato filling create a delightful contrast that appeals to the senses, making a perfect treat for the rainy weather.

Aloo Tikki is made with aloo (potatoes), Spices, and Herbs these crispy, crusty tikki are loved just as it is or as part of other preparations like a chaat, etc. So let’s make an Aloo Tikki recipe for you.

Ingredients

• 2 large potatoes, boiled and mashed
• 1/2 cup boiled and mashed peas
• 1 small onion, finely chopped
• 1-2 green chilis, finely chopped (Adjust to taste)
• 1 teaspoon chaat masala
• 1 teaspoon ginger paste
• 1/2 teaspoon red chili powder (Adjustg to taste)
• 1/2 teaspoon cumin powder
• salt to taste
• 2 teaspoons fresh chopped coriander leaves
• Bread crumbs or cornstarch for coating
• oil for frying

Instructions

1. In a bowl, mix the mashed potatoes, peas, chopped onion, green chili powder, cumin powder, salt, and chopped coriander leaves.
2. Divide the mixture into equal portions and shape them into round or flatted patties.
3. Roll the patties in bread crumbs or cornstarch to coat them lightly. This will give them a crispy texture when fried.
4. Heat oil in a pan over medium heat.
5. Carefully place the coated patties in the hot oil and fry until they turn golden brown and crispy on both sides. Mke sure to flip them gently.
6. Once fried, place the Tikkis on paper towels to absorb excess oil.
7. Serve then Aloo Tikkis hot with mint chutney or tamarind chutney. They can also be served with yogurt, chopped onions, and sev for extra flavor.

Enjoy your homemade Aloo Tikkis as a delicious snack or appetizer!

5. VEGETABLE SOUP :

A bowl of warm vegetable soup is comforting and nourishing during the rainy season. In vegetable soup, you can use a variety of vegetables like carrots, beans, corn, peas, and potatoes. Soups are rich in antioxidants, nutrient-dense, quick to prepare, and well-known for their role in boosting one’s immune system. Monsoon is the perfect time for the breeding of various microbes and bacteria, which can easily contaminate these green vegetables. The soil in which they grow could be highly contaminated too, and then it is very easy for them to leech into the leaves of veggies.

Eating vegetable soup during the monsoon season is common because it provides warmth and comfort on rainy days. The hot soup helps regulate body temperature and provides nutrients from the vegetables.

Here’s a yummy vegetable soup step-by-step recipe-

Ingredients you’ll need

• Assorted vegetables ( onions, zucchini (turee), peas, carrots, corn, celery, bell peppers, etc.)
• Herbs and spices ( bay leaves( tej patta), thyme ( ajavaayan’s phool), parsley ( ajmod), etc.)
• Vegetable broth or water
• Salt and pepper to taste
• Garlic and ginger (it’s optional)
• Olive oil and butter for sauteing

Instructions

1. Wash and chop your vegetables into bite-sized pieces.
2. Heat a pot over medium heat and add a drizzle of olive oil or a pat of butter.
3. Saute chopped onions, garlic, and ginger ( if you use them) until they are fragrant and slightly softened.
4. Add the rest of the chopped vegetables and continue sauting for a few more minutes.
5. Pour in enough vegetable brother or water to cover the vegetables. You can also use a mix or both for added flavor.
6. Toss in some herbs and spices like bay leaves ( tej patta), thyme ( ajavaayan phool), and a pinch of salt and pepper. Customize the seasoning to your taste.
7. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-30 minutes until the vegetables are tender.
8. Remove the bay leaves if you used them.
9. Use an immersion blender or regular blender to blend the soup to your desired consistency. If using a regular blender, make sure to let the mixture cool a bit before blending.
10. Taste and adjust the seasoning as needed.
11. Ladle the hot vegetable soup into bowls and garnish with fresh herbs like parleys or chives.

Feel free to experiment with different vegetable combinations, add lentils for extra protein, and adjust the flavors to suit your preferences. Enjoy your healthy yummy easy peasy vegetable soup!