Some Monsoon Special Recipes

In this cool, refreshing monsoon rains, enjoy mouth-watering recipes and fries generally turn out to be the preferred priority during these wet days when people often com e home soaked in rain water. Brighten your monsoon days with some of the mouth watering snacks recipes specific for the monsoon rains. So enjoy these recipes with your family and friends, whenever you want in this rainy season.

Fish Pakora 

Ingredients:

1. 250 grams deboned fish pieces
2. 1 tsp paste of green chilli and garlic
3. 1 pinch carom seeds
4. 2 tbsp corn flour
5. 1/2 cup bread crumbs
6. 2 tbsp chopped coriander leaves
7. Oil for deep frying
8. 1/2 tsp red chilli powder
9. Salt to taste
10. 1 tsp sesame seeds

Procedure:

1. Heat oil in a deep bottomed pan.
2. Mix together all other ingredients except bread crumbs.
3. Make round balls, roll in bread crumbs, slightly flatten them and deep fry in oil.
4. Serve piping hot.

Chicken Cutlet 

Ingredients:

1. 8 Chicken breast halves, skinless and boneless
2. 2 Eggs
3. 1/4 Cup freshly grated cheese
4. 3/4 Cup bread crumbs
5. 2 tbsp Butter
6. Freshly ground pepper to taste
7. Oil as needed
8. Salt to taste

Procedure:

1. Pound the chicken breasts till they are flattened.
2. In a bowl combine the bread crumbs, cheese, salt and pepper, mix well.
3. In another bowl, beat eggs.
4. Dip the meat in the eggs and after that in the crumb mixture.
5. Put the crumbed cutlets into the refrigerator till nearly time to serve.
6. In a big skillet, heat butter and oil on medium-high flame till hot.
7. Cook the cutlets on each side till golden brown, for about 5-6 minutes till the juices run clear.

Mirchi Pakoras 

Ingredients:

1. 1 cup gram flour
2. Water to make a thick batter
3. 2 tbsp thick cream
4. 1 tsp sugar
5. Rock Salt to taste
6. 1 tsp cumin powder
7. 1 tsp turmeric
8. 6 large green chillies
9. Oil for deep frying

Procedure:

1. Slit the chillies lengthwise.
2. Remove the seeds and keep them in salt water for 10 minutes.
3. Now prepare the batter by mixing gram flour and all other ingredients.
4. The batter should be of thick consistency. You can do this by adding small amounts of water at a time.
5. Now heat oil in a frying pan. Dip the chillies in the batter and deep fry till they are golden brown. Serve hot with sweet tomato chutney.

Spicy Nuts 

Ingredients:

a.  1 tsp Butter
b.  2 cups Cashew, almonds, pistachios
c.  1 tsp brown Sugar
d.  1 tbsp chat masala
e.  1/4 tsp black salt
f.  1/4 tsp black pepper (ground)

Procedure:

1. Spread the nuts in a single layer on a baking sheet.
2. Microwave it high for 7 minutes.
3. In the saucepan melt butter. After removing from heat, stir in the sugar, spices and salt.
4. Add nuts to the mixture and toss to coat. Serve.

Khichari

Ingredients:

• Rice-60 gm, Moong dal / lentil- 60gm.
• Potatoes-100 gm.
• Cauliflower - 100 gm.
• Cumin seed / jeera-1 tsp.
• Green chili sliced -2 pc.
• Sugar - 10 gm.
• Tejpatta/bay leaf -2 pc.
• Turmeric powder-1 tsp.
• Red chili powder -1 tsp.
• Cumin powder/Jeera-1/2tsp.
• Oil for frying - 10 gm(2 tsp).
• Sliced green chilies -2.
• Water-1Lt.
• Salt - to taste.

Procedure:

a.  Roast the pulse till light golden.
b.  Cut the potatoes and cauliflower into big chunks.
c.  Heat oil in a frying pan. Then fry the potatoes and cauliflower, till golden brown.
d.  In a pan take oil and heat it. Add the cumin seed, bay leaf and let it sizzle.
e.  Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan.
f.  Its done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency.
g.  Pour ghee over cooked rice and dal and add sliced green chilies, fried cauliflower and potatoes.
h.  Serve hot.  



Alu Fry

Ingredients:

• Potatoes-2.
• Salt-to taste.
• Turmeric-a pinch.
• Mustard oil for frying.

Procedure:

• Cut potatoes into 1 inch. stripes after peeling.
• Rub in turmeric and salt. Deep fry till tender or crisp and serve.

Mango Pickle with Mustard

Ingredients:

a.  Green mangoes-1 kg.
b.  Coarse Salt-250gms.
c.  Ginger paste-50gms. Red chili powder-25gms.
d.  Mustard powder-150gms.
e.  Ripe tamarind (seedless)- 50gms.
f.  Mustard oil- 250gms.
g.  Salt to taste.

Procedure:

• Peel and remove the seeds of the mangoes and cut into equal pieces.
• Mix in the coarse salt. Use ordinary sea salt and not iodized salt as iodized salt is not a preservative.
• Place in a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft.
• Lightly squeeze and drain the excess liquid accumulated in the bowl.
• Add to the mangoes all the spices, the ripe tamarind and salt. Mix thoroughly.
• In a large aluminum pan heat the oil until a blue haze appears. Add the spiced mango pieces.
• Stir and mix thoroughly with the oil and remove from fire. Allow it to cool and then pour into an airtight glass or earthenware jar.
• keep for 2 months.