New Delhi: The monsoon has arrived and with it come the incessant rains, the streets flooded and the clothes dirty with mud. But not everything about monsoons is bad. You would definitely look forward to a day enjoying pitter patter with a cup of tea or coffee in your cozy room with your favorite book maybe or some music. And what’s a cup of coffee without some warm, crunchy scones to go with it? So, let your taste buds enjoy a symphony of flavors and textures that accompany the lull of nature’s rain in this delicious rainy season.
Join us on a gourmet journey as we serve an array of flavorful teas and delicious snacks that have been shared with ABP live by some chefs, to enhance your monsoon experience and leave you with fond memories of this cozy gathering.
Speaking about this combination made in heaven, Chef Ashish Singh, Culinary Director of Cafe Delhi Heights, said, “I believe tea/coffee and pakoras are the perfect combination during the monsoon season. They bring warmth, comfort and a burst of flavor. Rain creates a craving for something cozy, and a hot cup of tea or coffee does just that. It warms you up inside and creates a relaxing atmosphere. The crackling sound, aromatic spices and crunch complement the rainy mood. Furthermore, the bitterness or richness of the drink cuts through the oiliness of the pakoras, while the spices bring out the flavors. It’s like a dance of flavors in your mouth.”
“In addition, this combination has social significance. They bring people together, encouraging conversation, laughter and togetherness. It creates a sense of togetherness and adds joy to rainy days,” he added.
So, when it’s raining, having a steaming cup of tea or coffee with delicious pakoras is a magical combination. It satisfies your senses, warms your heart and makes the monsoon season even more enjoyable.
Some snack recipes to try this monsoon
1. Stuffed Mirchi Bajji (By Chef Ravindra Singh, SkyDeck by Sherlock’s)
“Enjoying a hot cup of chai or coffee with fried snacks can evoke a feeling of comfort and coziness, reminiscent of reunions with loved ones, rainy day conversations or childhood memories, and over the years it’s been considered a ‘rainy day’ ritual,” says the chef.
- ½ cup besan flour
- ¼ Cup of Rice Flour
- ¼ cup + 2 tablespoons water
- ½ -1 teaspoon of salt
- ½ teaspoon red pepper powder
- ½ Spoon of Chaat Masala
- A pinch of Hing Asafoetida
To fill out:
- 2 medium size potatoes
- 2 tablespoons of oil
- ½ teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped parsley
- 1 pinch Hing Asafoetida
- ¼ teaspoon turmeric powder
- 1 teaspoon red pepper powder
- 1 Spoon of Chaat Masala
- chili pepper 500g
- Mix the dough well to make sure there are no lumps.
- Boil the potatoes, mash well and add all the ingredients and mix well.
- Cut the green bell pepper, remove the seeds and stuff it with the made potato filling, dip it in the dough and wait until the dough acquires a golden brown hue.
2. Jalapenos on cream cheese sticks (By Chef Roshni Sood, Poach Kolkata)
- 1 cup Creamy Cheese
- 10-15 finely chopped jalapeños
- 1/2 cup Amul cheese
- 1/2 cup shredded mozzarella cheese
- salt to taste
- pepper to taste
- 2 cups Panko flour
- 5 spoons of corn flour
- frying oil
- In a bowl mix the assorted cheeses, jalapeño Salt pepper and set aside.
- Make a cornmeal paste by adding water to the cornmeal.
- Roll the cheese mixture into the desired shape and freeze for about 30 minutes.
- Dip the cheese mixture into the paste, then crumble with the Panko.
- Repeat this process 3 more times and freeze for another 30 minutes.
- Heat the oil and start frying the cheese sticks until golden brown.
- Serve hot with your favorite sauces.
3. Onion Bhajji (By Chef Ravindra Singh, SkyDeck by Sherlock’s)
- 2 large red onions, thinly sliced
- 1 green chilli, finely chopped and seeded, if preferred
- 2 garlic cloves
- 8g finely chopped ginger
- 1/2 teaspoon red pepper powder
- 1/2 tsp saffron pwd
- 1 sprig of curry leaves
- 6 tablespoons of grass floyou
- 3 c. of rice flour soup
- 1/4 bunch of chopped coriander
- 1/4 teaspoon fennel seeds
- Mix all ingredients in a bowl.
- Add 100 ml of water and sieve well. Add more water if needed.
- Make pieces of the same size and fry.
- Served with mint chutney and sweet chutney, this is a perfect partner for monsoons and chai/coffee.
3. Thai flavored chicken crispy popcorn (By Chef Sudipto Gupta, Drunk Teddy)
- Chopped Chicken
- black pepper
- cajun seasoning
- paprika powder
- smoke dust
- masala chat
- lemon leaf
- lemon grass
- A drop of Gondhoraj lemon
- corn flakes
- Place all ingredients in a large bowl.
- Mix well and chop with the help of a grinder.
- Adjust seasoning to taste.
- Top with the dough and then crumble with crispy corn flakes.
- Stir-fry served with Thai sauce and garnish.
3. Zucchini Bhajji (By Chef Ravindra Singh, SkyDeck by Sherlock’s)
- 1 medium size zucchini
- ½ cup wheat flour
- ¼ cup rice flour
- ½ teaspoon carom seeds
- 1 teaspoon red pepper powder
- ⅛ teaspoon hing
- ½ cup wafter
- Heat enough oil for frying in a large pan.
- Place all ingredients in a bowl and mix.
- Squeeze half a lemon and water and mix until you get a paste-like consistency.
- Add the thinly sliced zucchini into the batter and cover evenly, fry and serve with ketchup
4. sassy spring roll (By Jagannath Haripada Bera, Soba Sassy)
- 8 pieces of asparagus, blanched and trimmed
- 60 grams of grated cheese
- 4 packs of spring rolls
- Water and flour (to seal)
- galangal, lemongrass, finely chopped lemon leaf – each 5 grams
- Frying oil)
For Malta Diving:
- 15 grams of onion
- 10 grams of garlic
- 2 pieces of red pepper
- 10 grams of prune sugar
- 5 grams of vinegar
- 2 grams of salt
- 1 tablespoon light soy sauce
- 2g powdered degi mirch
- Wrap the asparagus and cheese in spring roll sheets.
- Fry to perfection.
- Serve with a delicious homemade Maltese dip.
5. Chicken Shabalaya (By Chef Mohar Ali, Yeti)
- chopped onion
- chopped coriander
- peanut sauce
- onion tomato slice
- soy willow
- Chopped chicken marinated with chopped onion, chopped coriander, chives, butter and salt, stuffed with bread and fried.
- Serve with spicy peanut sauce, white sesame and Sichuan sauce.
6. Caribbean Chicken Strips (By Chef Mohar Ali, Raasta)
- chopped basil
- rosemary paste
- thyme paste
- pepper flakes
- pepper paste
- corn flakes
- Marinate sliced chicken with garlic, chopped basil, rose merry pest, thyme paste, chili flakes, chili paste, salt and pepper.
- Coat the chicken slices in corn flakes, maida, egg, Caribbean herbs and panko.
- Deep fry and then stir fry served with harissa sauce.