Come monsoon and one is hit by an ­irresistible yearning for something spicy, tangy, sweet and sour, something that you can team with a steaming cup of tea, while you unwind in your balcony. Move over the same old ­pakoras and please your taste buds with some new flavours. From Bread Crumbed Stuffed Salan Ki Chilli to Baked Irani Samosa, here are a few ­recipes that will have your guests heaping praises on your cooking skills.*Stuffed Aubergine on the bed of Quinoa and Cracked Wheat upma with Tomato Chammanthi
Wash chillies, dry them and roast on charcoal. Remove their skin properly. Separately, mix grated paneer, dal moth, coriander, ­ginger and other spices together in a bowl. Make a long cut on the ­chillies and stuff this mixture inside. Take a bowl; put mustard paste, salt, pepper, lemon juice and mix. Then, take each chilly individually, and dip in this ­mixture. Cover with bread crumbs and fry till golden brown. Serve hot with tamarind or mint ­chutney.
Neeraj Tyagi, executive chef, Shangri-La’s - Eros Hotel, New Delhi
For the mixture, heat the oil in a pan. Add curry leaves. When it starts crackling, add chopped onion and sauté it on low-­medium flame. Add chopped fresh green chili, red chili powder and cumin powder. Sauté it for some more time and add ground beaten rice, coriander leaves and mix. Remove to a bowl; leave aside while you ­prepare the samosa pastry.
Cut the filo pastry one by three vertically. Apply clarified butter on the sheet, put the filling on one edge and make a triangle out of it by folding it. Preheat the oven at 220 degree celsius, and put the triangle on greased tray. Oven for 5 minutes.
Sahil Sabhlok, executive chef, The Claridges, New Delhi
Making the batter:
Mix gram flour with baking ­powder, salt, chili powder, ­turmeric and carom seeds. Add water and mix until it turns into a smooth batter. Leave aside for 30 minutes.
Cut each boneless chicken leg into bite size pieces, clean and pat dry on kitchen towel. Make a paste of salt, lemon juice, yoghurt, ginger-garlic juice and chilli paste, and apply on the chicken pieces; leave aside for 2 hours. Heat oil, dip the ­marinated chicken in the batter and fry until the ­chicken is cooked from within. Serve hot with mint chutney and saunth chutney.
Gunjit Chawla, senior kitchen executive, Threesixty degrees, The Oberoi, New Delhi