Here's what you can munch during monsoon | india | Hindustan Times
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Here's what you can munch during monsoon

india Updated: Aug 03, 2012 02:57 IST
Hindustan Times
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Rainy season brings with it a craving for hot, spicy and fried fritters, coupled with a steaming cup of coffee or masala chai. Each of our states have something to offer for the monsoon, be it the Bengali Khichuri, the hot and spicy Dal Vadas of Guajarati or Maharashtra’s favourite Vada Pav.

Though, such gorging may stuff us with guilt as we ditch our daily diet plan, it’s also nature’s way of showing that our body can do with these little treats at times. And yes, the king of monsoon treats remains the good old Bhutta (corn), roasted on charcoal spiked with a lemony chatpata masala. We bring to you some interesting monsoon recipes shared by city chefs that will pump up your spirit. So, take a break from number crunching and calorie counting and treat your palate to these hot and spicy flavours.

Vegetable pakoras

Ridge gourd (tori):

100 gm

Bottle gourd (lauki):

100 gm


100 gm


100 gm


100 gm

Cauliflower floret:

100 gm


For frying.

For Batter:
Gram flour:

200 gm




As per taste

Red chilli powder:

As per taste

Masala of any pickle:

A wee bit

Baking soda:

A pinch


70-100 ml

* Cut the vegetables in a round shape
* Make batter by mixing ingredients. Add soda in the end and beat well.
* Heat oil in karahi, dip the cut vegetables in the batter and fry. Serve with chutney and dips.

Aloo kaju ki tikki with bell pepper masala
For Aloo Kaju ki Tikki:
5 medium-size potatoes, boiled
1 chopped onion red
Ginger, chopped: 1 inch piece
Cashewnut, broken: 1/2 cup
Kashmiri Chilli Powder: 1/2 tbs
Cumin seeds: 1/2 tsp
Pure Ghee: 1 tbs
Raisins: 2 tbs
Salt: To taste
Semolina: 1 cup
Refined oil: For frying
For the Bell Pepper:
1 masala red capsicum, sliced
1 yellow capsicum, sliced
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry Leaves: Few
salt and sugar: A pinch

* Grate the boiled potato after cooling. Soak the raisins in water and keep aside.
* Heat ghee in a deep bottom pan. Add cumin seeds and when they crackle, add broken cashew. When golden, add ginger, chopped onion and saute.
* When the onions are translucent, remove from fire and add chilli powder, soaked raisins and mix well. Cool down the mixture and add grated potato. Mix well. Add salt.
* Divide the mix into balls and coat with the semolina. Flatten out in the shape of cakes.
* For bell pepper masala, heat oil in a pan and add mustard seeds. When they crackle, add cumin seeds, curry leaves and sliced bell peppers. Saute for a few minutes and then add salt and sugar. Remove from fire.
* Heat oil in a wok. Gently fry the potato cakes and serve hot with the pepper masala on top, garnished with coriander leaves.

Salmon & sweet croquette, cherry tomato & pistou

For Salmon Corn Croquettes:
Salmon skinless: 200 gm
Dijon mustard: 1 tbs
Fresh corn cobs: 3
Desiree potatoes (boiled and mashed): 200 gm
Goats milk feta: 100 gm
Garlic: 2 cloves;
Parsley: 50 gm
Bread crumbs: 200 gm
Flour: 100 gm
Eggs: 3
Salt: To taste
For Basil Pistou:
Fresh basil:
150 gm
Cloves: 2
Garlic: A few pods
Bread crumbs (soaked): 50 gm
Extra virgin olive oil: 50-75 ml
Lemon juice: 20 ml
Pink salt to taste.

* Marinate salmon in mustard for 2-3 hours and bake it in the oven at 130 degrees celsius for 4 minutes. Once cooked, flake the salmon.
* Roast the corn. Once cooked, scrap it using a knife.
* In a bowl add potato, goat’s feta, roasted blacked corn, chopped garlic, flaked salmon and parsley. Mix the ingredients well and form cylindrical shaped pieces.
* Crumb it with flour, egg and breadcrumbs. Fry till golden brown.
* In a blender, blitz all the ingredients to make Basil pistou.

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