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There’s something about the rainy weather that makes you crave some midday snacks. Whether it’s the slight chill in the air or wanting a break from the day to make time to watch the clouds, the monsoon season is sure to stir up hunger. While the go-to options that come in everyone’s mind as soon as it starts to rain are deep-fried pakoras, bhajiyas, samosas, etc, they’re not the best choice for your diet.
But who said you need to turn your back on the monsoon cravings? Making the most of the healthy yet satisfying ingredients, Chef Neha Deepak Shah has curated some comforting recipes that you simply cannot miss. To get the exclusive recipes by the former MasterChef India finalist, read on, follow the steps, and enjoy the rains.
Creamy Cheese Corn
Ingredients:
- 2 corn, roasted
- 8 to 10 mushrooms, sliced
- 1 tsp butter
- A pinch of salt
For white sauce:
- 2 tsp butter
- 1 tbsp flour
- 3/4 cup milk
- Salt, pepper, chilli flakes & parsley
- 2 cubes of cheese
- A little butter for rubbing on the corn
Method:
- Dry roast mushrooms on a low flame.
- Once the water evaporates, add butter and salt to it. Remove and set aside.
- Now, in a pan, heat butter and add flour. Cook for 30 seconds, and then add in milk slowly.
- Mix well and once the mixture is smooth, add in cheese, salt, black pepper and combine it all.
- Lastly, add in mushrooms, chopped parsley, chilli flakes and give a mix.
- Alongside, char-grill the corn. Once done, lightly rub butter on it.
- Transfer the creamy mushroom to a serving dish, place the charred corn, cut it and serve hot!
Gravy Momos
Ingredients:
- 2 tsp oil
- 1 tsp jeera
- 5 to 6 black peppercorns
- 5 to 6 cloves of garlic
- 2 to 3 slices of ginger
- 1 green chilli, slit
- 1 onion, diced
- Salt, to taste
- 1 large tomato, diced
- Some coriander stems
- 1/3 cup roasted walnuts, chopped
- 2 Kashmiri red chillies, soaked
- Some chopped coriander
- Steamed or pan-fried momos to serve
Method:
- For the gravy, heat oil in a pan, add cumin seeds, black peppercorns, and once they crackle, add ginger, garlic, chillies, onions, coriander and tomato.
- Season with salt and saute on a medium flame until the mixture is completely cooked.
- Remove, cool and blend into a smooth paste with chopped walnuts and soaked Kashmir red chillies.
- Now, transfer the paste to a pan and add water to adjust the consistency. Garnish with coriander leaves and simmer for a few minutes.
- Remove and serve hot with steamed/pan-fried momos.
Rasam Vada Khaosuey
Ingredients:
For Spice Mix:
- 1/2 tsp coriander Seeds
- 1/2 tsp cumin
- Few peppercorns
To crush:
- 2 to 3 cloves of garlic
- Some ginger
For the rasam:
- 2 tsp oil
- 1/2 tsp mustard seeds
- 5 to 6 curry leaves
- 1/4 tsp asafoetida / hing
- Some chopped coriander stems
- 1 tbsp chopped coriander
- 3 tomatoes, puréed (will be better if you can blanch the tomatoes and remove the skin)
- 1/3 cup tamarind juice (1/2 a lime-sized ball of dry tamarind soaked in 1/3 cup warm water)
- 1 to 2 cups of water, depending on desired consistency
- 1 tsp Kashmiri red chilli powder
- 1 tbsp chopped coriander
- Salt & black salt to taste
For Serving:
- Vadas, carrots, shredded cabbage, chopped onion, shredded coconut, peanuts, chilli, you can also put some boondi or sev here for a crunchy texture.
Method:
- Grind coriander seeds, black peppercorns and cumin seeds coarsely in a mortar pestle. Remove and set aside.
- Crush ginger and garlic in a mortar and pestle and set aside.
- Now, heat oil in a pan, add mustard seeds and curry leaves.
- Once they crackle, add asafoetida and prepared spice mix.
- Give a stir and add the crushed ginger-garlic and coriander stems.
- Saute for a minute and then mix in tomato puree, tamarind juice, coriander leaves, green chillies, and all the spices and seasonings.
- Mix well, cover and simmer for 5-7 minutes.
- Remove and serve hot with vadas, veggies of your choice, peanuts, boondi and enjoy.
