Monsoon Magic In Kitchen: Chefs Anshul Dhyani And Niriksha Reddy Share Snack Recipes

Comfort on a plate is what rainy evenings demand, not just an umbrella. Cravings tend toward hot, crisp, soul-satisfying meals as the skies pour and the temperature drops. This season is more than just a time of year; it's a call to indulge in comforting dishes like steaming one-pot wonders and spicy pakoras. But in addition to the typical deep-fried snacks, now is the ideal time to try warming spices, seasonal vegetables, and hearty soups.

Slurrp connected with Chef Anshul Dhyani, ITC Grand Central, and Chef Niriksha Reddy, Sous Chef, ITC Grand Central, Parel, to bring you easy and nutritious recipes that will satisfy your hunger. These monsoon recipes promise to add flavour, warmth, and a whole lot of mood to your day, whether you're lounging on the couch or hosting an unplanned chai session.

Ingredients

• 100g makhana
• 200g flaxseeds
• 4 tbsp ghee
• 1 tbsp mustard seeds
• 50g cashews
• 1 tsp hing
• 1 tsp turmeric
• 4-5 chopped green chillies
• 50g dry coconut
• 10-12 curry leaves
• Sendha salt to taste
• 1 tbsp sugar

Also Read: Monsoon Special: 5 Spicy Snacks To Fire Up Your Palate

Method

• Heat half the ghee in a kadhai. Toss the makhana in it over medium heat for a couple of minutes, until it becomes crispy. Remove and keep aside.
• Heat the remaining ghee in the kadhai. Add mustard seeds, green chilli, turmeric, hing, curry leaves, cashew nuts and dry coconut flakes. Fry this till golden in colour.
• Add the flax seeds and saute for a couple of minutes till crisp. Add the makhana in this and add sendha namak and sugar. Taste for seasoning.

Stuffed Chilli Bhajji by Niriksha Reddy

Ingredients

For Bhajji

• 10 large green chillies
• Oil for deep frying

For Batter

• 1 cup gram flour
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp baking soda
• A pinch of hing
• Salt to taste
• Water as needed

For Stuffing

• 1 cup crumbled paneer
• 1 small onion
• 1 chopped small tomato
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp chaat masala
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tbsp coriander leaves
• 1 tbsp oil
• Salt to taste

Method

For Preparing Chillies

• Wash and dry the green chillies. Make a slit lengthwise on each chilli, being careful not to cut all the way through. 
• Remove the seeds and pith to reduce the heat if desired.

For Stuffing

• In a pan, heat one tablespoon of oil over medium heat. When the cumin seeds crackle, add them.
• When golden brown, add the chopped onions and continue to sauté.
• Cook the diced tomatoes until they become tender.
• Add salt, garam masala, red chilli powder, and turmeric powder. Blend thoroughly.
• When the paneer has absorbed the flavours, add the crumbled paneer and simmer for two to three minutes.
• After adding the chopped coriander leaves, sprinkle them with chaat masala. Once well combined, remove from the heat.
• Before stuffing the chillies, let the stuffing cool slightly.
• Stuff each chilli carefully with the paneer mixture. Make sure to fill them to the brim, but not too full.

For Batter

• Combine gram flour, red chilli powder, turmeric powder, Hing, baking soda, and salt in a bowl. 
• To create a smooth, thick batter, gradually add water to the dry ingredients while whisking constantly. It ought to be thick enough to cover the spoon's rear.

For Frying Bhajji

• In a deep fryer, heat the oil over medium heat.
• Make sure every filled chilli is completely covered by dipping it into the batter.
• Drop the coated chillies into the boiling oil with caution. Fry until crispy and golden brown, rotating the pan once every few minutes to ensure uniform frying.
• Using a slotted spoon, take the bhajjis and drain them on paper towels to get rid of any extra oil.

Serve

• Present the hot, packed Mirchi Bhajji alongside tamarind chutney, green chutney or ketchup.
• Enjoy these fritters with a hot cup of tea during the monsoon season!