MONSOON RECIPES
From God's Own Country
The best time to
enjoy food is monsoons! It’s the time to go extravagant with local delicacies,
spicy sauces and deep fried hot steaming picks. Your taste buds would be
tempted with these few recipes.
By Chef
Eeshaan Kashyap
He is
the Executive chef at Trident Cochin and The chef In charge for The Oberoi M.V.
Vrinda at the backwaters, Kerala.
CHILLI BHAJJI WITH CHEDDAR CHEESE
This lip smacking creation is from
my craving for cheese in the rainy days!! Road side bhajji chillies been draped
with mouth watering english cheddar and deep fried.... if its not deep fried...
you will not enjoy it... come on!! Its monsoon time.
INGREDIENTS:
- Green Chilli Peppers - 6 no's
- Cheddar Cheese - cut into 6 small size fit into chilli
- Gram flour/ Besan- 1 cup
- Bi - carb - a small pinch
- Salt - to taste
- Refined oil for deep frying
METHOD:
- Heat the refined oil in one deep pan, meanwhile cut the Chilli peppers and remove those
- seeds inside, wash it with cold water.
- Stuff the cheddar cheese slits into the chillies. Be generous.
- Mix a cup of gram flour with enough salt n a pinch of bi-carb. Add little bit of water, the
- consistency of the batter should be bit thick.
- Dip the stuffed chilli peppers into the batter and deep fry till it turns golden brown on top.
- Now serve the Chilli Bites with your favourite chutney.
ALOO
TIKKI PAO
The
first thing I ever learnt was this.... grab a aloo tikki... open the fridge...
mint chutney....pao......chai!! what lovely days!!
INGREDIENTS:
- Potatoes boiled: 2 large
- Coriander chopped : 50 gms
- Mint chopped : 30 gms
- Green chillies chopped : 20 gms
- Cumin powder : 5 gms
- Lime : 1 no.
- Salt: to taste
- Cashewnuts broken :50 gms
- Tomato ketchup : by the side
- Mint chutney : by the side
- Chat Masala : to sprinkle
- Ghee : be generous
METHOD:
- Grate the boiled potatoes and mix it with all other ingredients.
- Keep the ketchup and chutney aside for the pao.
- Heat the pao with butter. Sear the tikki in hot ghee.
- Spread the tikki on the pao or eat it like an open sandwich.
TULSI
VADA
Simple
and delightful. This all time favourite vada is flavoured with “holy basil” and
infuses very well with your adrak chai.... Just the right snack after a nap on
a rainy and blue afternoon.
INGREDIENTS:
- Channa Dal, soaked overnight: 200gms
- Dry red chillies: 10 gms
- Onion, large: 150 gms
- Salt: 5gms
- Tulsi leaves: 15 gms
- Oil for frying: 1000 ml
- Fennel seeds: 25 gms
METHOD:
- Coarse grind the overnight soaked channa dal in a mixer.
- Mix all the ingredients and mix well like a total mass.
- Heat the refined oil to fry. Make small dumplings and deef fry till golden brown.
- Enjoy with coconut chutney and the beautiful holy basil flavour.
Don't feel guilty but just enjoy!
