Monsoon Recipes by Pink Chefs #Foodiewednesday
Are you monsoon ready??
If not, no worries....because our Pink Chefs have got you some amazing...drooling recipes to make your monsoon more beautiful.
1. Mysore Bajjis by Aarthi V Karanam
Nothing can beat these round, fluffy beauties called the 'Mysore Bajjis.'
Come monsoons and they are an ubiquitous must-haves in my part of the world.
There is something absolutely lovely about dropping mounds of batter in to hot oil and they puff up in to golden brown balls of absolute fluff and delight. It's almost magic!
Take curd, salt and baking powder in a bowl. Whisk until it turns frothy.
Add maida in to it. Beat the dough till it turns elastic.
Mix in finely chopped green chillies, curry leaves, grated ginger, thinly sliced coconut pieces and jeera.
Let it sit for 4 to 6 hours.
Then heat oil in a kadhai.
When hot, wet your hands with water and drop roundels of batter in to the oil.
Watch these beauties swell up. Fry till a delightful golden brown.
Enjoy with ketchup and peanut/coconut chutney.
2. Chilli Eggs by Aditi Lahiry
3 boiled eggs
Capsicum cut into big squares
Onion cut into big squares
Ginger paste 1 TSP
Garlic paste I TSP
Salt and pepper to taste
Green chillies slit 3 to 4
Soy sauce and chilli sauce
Oil for deep frying
Chop the boiled eggs, mix well with ginger and garlic paste , salt , pepper , cornflour ,soya sauce and chilli sauce and very little water. Heat oil in a kadai and fry the egg mixture by taking small portions at a time . Remove from oil and keep aside . Fry the onion , capsicum and the slit green chillies after reducing excess oil and then add the fried egg balls . Mix well and serve hot.
3. Spinach Veggie Soup by Amruta Wadekar
Monsoons are the times that call for soup. Though tomato soup tops the list in this category, I insist that you should try this ‘Spinach Veggie Soup’. A super quick and healthy version with vegetables makes this soup irresistible. In restaurants, cornflour is used to make soup thick and slurpy but in this version, a secret healthy ingredient does the trick. So let’s begin.
Spinach: 250 gms washed and roughly chopped
Onion: 1 small roughly chopped
Tomato: 1 medium size roughly chopped
Ginger: 1 inch washed, peeled, and roughly chopped
Carrot: 1 small peeled and roughly chopped
Bottle gourd (secret ingredient): ½ cup peeled and roughly chopped
Corn kernels: ¼ cup boiled
Hing or asafoetida: 1 tsp
Butter or cream: 1tbp (optional)
Salt to taste
In a pressure cooker heat oil. To this add peppercorns, cloves, and stir for a minute. Add onions, tomato, ginger, and stir for another minute. Next, add the carrot and the bottle gourd in the mixture stirring it again for a minute. Lastly goes in the spinach and salt. Stir for about half a minute.
Remember we do not want the vegetables to be cooked at this stage. Stirring in the oil reduces the rawness of the vegetables hence do not skip this step.
Finally, add 1 and ¼ cup of water giving it a final mix. Close the lid of the pressure cooker. On high flame cook with 2-3 whistles.
Let the pressure in the cooker release on its own. Transfer the contents to a big mixer jar. When it is cooled completely. Blend it smooth.
You will notice that the mixture is now medium thick. The bottle gourd has done its work.
Now transfer the blended mixture back to the pressure cooker or any other heavy bottom pan on a medium flame. You can adjust its consistency as per your preference by adding more water. This soup is usually served medium-thick, unlike most watery soups. At this stage, you can check on the salt.
Lastly, add hing and sugar giving it a nice boil for 2-3 minutes. Before serving you can add boiled corn kernels to add a nice crunchy texture. A small dollop of butter or a 1tsp of cream will give it a rich taste.
Slurp and Enjoy with garlic bread on the side.
A hot, healthy meal is ready.
4. Oats wrapped paneer fritters by Mrinalini Saurav Kakkar
Paneer- 10 elongated slices
Oats- 1 cup (churned twice)
Fine refined flour- 2 tbsp
Salt as per taste
Black pepper- 1/2 tbsp
Red chilli powder- 1/2 tbsp
Turmeric powder- 1/2 tbsp
Coriander Powder- 2 tbsp
Oil- for frying
Method of Preparation
1. Marinate the elongated cut slices of paneer in salt, black pepper, red chilli powder, turmeric powder, coriander powder mixture. Keep it aside for 1 h.
2. Churn the oats to make a coarse powder.
3. Take 2 tbsp maida and make a thick slurry using water.
4. Dip the marinated paneer into the maida slurry, coat it with coarsely ground oats and deep fry in the oil at medium flame, until they turn golden brown.
5. Enjoy the Oats Wrapped Paneer Fritters with coriander chutney with your loved ones over a cup of hot masala tea to enjoy perfect pitter-patter sound.
5. Cheesy Pockets by Neeti Asnani
Time to make: 10 minutes
All-purpose flour 1 cup
Cheese shredded 1/2 cup (mozzarella)
Sweet corn boiled 1/4 cup
White pepper powder.
Vegetables chopped optional (spinach, mushrooms capsicum)
Add 1/2 tsp of salt in the flour and kneed the soft dough.
Keep aside covered with a wet cloth, for few minutes.
Cheese, sweet corn, jalapenos, vegetable, chilli flakes and mixed herbs. Add salt and white pepper powder to taste.
Make a big Flat Roti and cut desired shapes out of it.
I prefer squares of 4 inches.
Apply little water at the corners.
Place a little filling and cover it with the other piece and seal the pocket.
Keep all the pockets aside for few minutes.
Heat the oil.
Fry the pockets at medium flame.
Garnish with oregano and chilli flakes.
Serve hot with coriander chutney or chilli sauce.
You can use paneer if cheese is not available.
Add 1/4 spoon of green chilli sauce if you like it HOT.
Bake it instead of frying.