Table Of Contents
After blazing hot summers, the monsoon season brings a welcome change in weather and along with it, a craving for comfort food. Be it crispy fritters, spicy snacks or refreshing drinks, the rain calls for soul- soothing dishes that are rich in flavour. This collection of classic Indian monsoon recipes invites you to indulge in some timeless tastes that perfectly complement the cozy, rain-kissed evenings.
Moong Dal Pakoda
- Preparation Time: 20 minutes
- Total Time: 1 hour (including soaking)
- Serves: 4
- Yellow moong dal (soaked): 1 cup
- Green chillies: 2, chopped
- Ginger: 1-inch piece, chopped
- Cumin seeds: 1 teaspoon
- Coriander powder: 1 teaspoon
- Salt: To taste
- Oil (for shallow frying or air frying): 2 tablespoons
Ingredients
Here’s How You Make It:
- Soak moong dal for at least four to five hours or overnight. Drain and grind coarsely, addinggreen chillies and ginger, and adding very little water if needed.
- Transfer the batter to a bowl, add cumin seeds, coriander powder, and salt. Mix well.
- Heat a non-stick pan with oil for shallow frying or preheat the air fryer.
- Pour spoonful of batter onto the pan or the air fryer tray and flatten slightly.
- On medium heat, cook until it turns golden and crispy on both sides (about three to fourminutes per side).
- Drain all that excess oil on paper towels and serve piping hot with masala chai or chutney.
Rajasthani Mirchi Vada
- Preparation Time: 30 minutes
- Total Time: 45 minutes
- Serves: 4
- Large green chillies: 8-10
- Potatoes (boiled and mashed): 2
- Mustard seeds: 1 teaspoon
- Asafoetida (hing): A pinch
- Turmeric powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Salt: To taste
- Chickpea flour (besan): 1 cup
- Rice flour: 2 tablespoons
- Oil (for frying): As needed
- Tamarind chutney (for serving): As desired
Ingredients
Here’s How You Make It:
- Remove the seeds after slitting the green chillies lengthwise.
- Heat oil in a pan; add asafoetida (hing) and mustard seeds. Add mashed potatoes, turmeric, coriander powder, and salt. Cook for three to four minutes, then cool.
- Stuff the potato mixture into the chillies and close the slit.
- Mix chickpea flour, rice flour, salt, and water to make a thick batter.
- Dip each stuffed chilli into the batter, coat well, and deep fry until golden and crisp.
- Serve hot with tamarind chutney after draining excess oil.
Punugulu
- Preparation Time: 15 minutes
- Total Time: 8-10 hours (including fermentation)
- Serves: 4
- Rice (soaked): 1 cup
- Urad dal (soaked): 1/2 cup
- Green chillies: 2, chopped
- Ginger: 1-inch piece, chopped
- Curry leaves: A few, chopped
- Salt: To taste
- Oil (for deep frying): As needed
Ingredients
Here’s How You Make It:
- Soak urad dal and rice separately for at least four to six hours. Grind them separatelyinto a smooth batter, then mix.
- Add salt, chopped green chillies, ginger, and curry leaves. Mix well.
- Cover and ferment the batter overnight or for 8 hours in a warm place.
- Heat oil in a deep pan. Pour a spoonful of batter into it and keep frying until it turnsfluffy and golden in colour.
- Serve hot with coconut chutney or sambar after draining the excess oil on paper towels.
Jamun Cooler
- Preparation Time: 10 minutes
- Total Time: 10 minutes
- Serves: 4
- Fresh jamun (black plum): 2 cups, deseeded
- Lemon juice: 1 tablespoon
- Black salt: 1/2 teaspoon
- Roasted cumin powder: 1/2 teaspoon
- Sugar or honey: 1 tablespoon (optional)
- Cold water: 2 cups
- Ice cubes: As needed
Ingredients
Here’s How You Make It:
- Blend the jamun pulp with lemon juice, black salt, cumin powder, and sugar or honeyuntil smooth.
- Add cold water and mix well.
- Strain if desired, then refrigerate or serve immediately over ice cubes.
- Stir before serving a refreshing monsoon drink.
Lychee Basundi
- Preparation Time: 15 minutes
- Total Time: 1 hour
- Serves: 4
- Full cream milk: 1 litre
- Sugar: 1/2 cup
- Cardamom powder: 1/2 teaspoon
- Fresh lychee pulp: 1 cup (about 15-20 lychees)
- Saffron strands (optional): A few
Ingredients
Here’s How You Make It:
- Boil milk. Reduce the heat and continue stirring until the mixture has reduced to half itsoriginal volume.
- Add sugar, cardamom powder, and saffron strands. Stir well and cook for five moreminutes.
- Remove from the heat and let it cool slightly.
- Add fresh lychee pulp and mix gently.
- Keep it in the fridge for at least an hour and serve chilled.
Conclusion
A perfect blend of irresistible taste and nutrition, these recipes are just perfect for monsoons. Are you in the mood for some piping hot, crispy snacks? Or are you craving refreshing drinks and desserts? Whatever your choice is, these will keep you energised and cozy. Try them out and celebrate the magic of rainy days with every bite!
FAQs
- Can these snacks be made healthier for the monsoon season?
- What are some hot beverages to have in the monsoon?
- What are some good accompaniments for these monsoon snacks?
Yes, opting for shallow frying or air frying instead of deep frying reduces oil consumption. Using fresh ingredients and minimal spices also helps maintain health during the monsoon.
While masala chai and a hot cup of coffee are nice to have during the rainy season, you can also opt for soothing herbal teas, such as chamomile, ginger, or peppermint, to boost immunity and aid digestion.
Chutneys like tamarind, coconut, or mint chutney, as well as sambar, pair excellently with these snacks, adding flavour and aiding digestion.
Sources:
rakskitchen | vegrecipesofindia | cookpad | archanaskitchen | cookwithrenu
