4 Delicious Recipes To Try When It’s Raining Outside
Picture this: It’s pouring outside and you’re in your house, cuddled up on your couch with a light-hearted movie playing on the television and no urgent tasks or meetings to attend to. The one thing missing from this dopamine-inducing image is something warm or comforting to eat or drink. While the weather Gods have taken care of the raining bit, with the onset of monsoon following the blistering heat, allow us to share a few recipes that are perfect for a rainy day in.
We got four chefs to part with their favourite monsoon recipes for you to try out the next time you find yourself holes in your house as it pours outside…
Food And Drink Recipes To Try This Monsoon
Roasted Sweet Potato Tikki Chaat
Roasted Sweet Potato Tikki Chaat by Chef Vikram Arora, Culinary Director and Founder of Nksha
“This Roasted Sweet Potato Tikki is our take on the popular dish from Delhi,” says the chef, “Since it’s sweet potato, it’s considered a healthier option than normal potato!” The recipe makes six tikkis.
Ingredients
2 large sweet Potatoes
Salt to taste or 1 tsp
White Pepper Powder
4 tbsp Bread Crumbs
6 tbsp Chana Dal namkeen
Desi Ghee – to shallow fry
1.5 tsp roasted Cumin Powder
1 tsp black Pepper Powder
1 tsp yellow Chilli Powder
¼ tsp Chaat Masala
3 tbsp Mint Chutney
6 tbsp Tamarind Chutney
Ginger (julienne) – to garnish
Carrot (julienne) – to garnish
Beetroot (julienne) – to garnish
Green Coriander (chopped) – to garnish
Method
1) Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and place them on a baking sheet.
2) Roast them in the oven for about 40-45 minutes or until they are soft and cooked through. You can also microwave the sweet potatoes until they are tender if you prefer.
3) Once the sweet potatoes are cooked, allow them to cool slightly. Then peel off the skin and transfer the flesh to a mixing bowl.
4) Mash the sweet potatoes with a fork or potato masher until they are smooth and well-mashed.
5) To the mashed sweet potatoes, add breadcrumbs, white pepper powder and salt to taste. Mix everything well to combine the ingredients. Stuff it with crushed chana dal namkeen.
6) Shape the mixture into small round shaped tikkis.
7) Heat a non-stick pan or griddle over medium heat and with desi ghee in it to shallow fry.
8) Place the tikkis on the pan and cook them for 3-4 minutes on each side, or until they turn golden brown and crispy.
9) Once the tikkis are cooked, transfer them to a plate lined with paper towels to absorb any excess ghee.
10) Place tikkis on a plate, sprinkle all the spices mentioned and then both mint chutney and tamarind chutney. Followed by garnishing with ginger, beetroot and carrot julienne and green coriander.
Spiced pear punch
Spiced Pear Punch by Vikrant Nagaonkar, Bar Executive, Dome, Intercontinental Marine Drive, Mumbai
“The inspiration for this cocktail is the traditional hot toddy, which is the go-to drink during monsoons as it warms you up and boosts your immunity in this season,” says Vikrant Nagaonkar. Try his special spin on a hot toddy that incorporates ingredients that are perfect for this time of the year. “This drink is special because it’s so versatile—you can enjoy it chilled as a refreshing spritzer or you can have it as a soothing hot beverage. You could also add a shot of gin or spiced rum to shake things up!”
Ingredients
60 ml Spiced Pear Cordial
15 ml fresh Lime Juice
30 ml Ginger Ale
Star Anise
Method
1) In a rock glass, add spiced pear cordial and lime juice.
2) Add ice according to your preference.
3) Now add ginger ale to the mix and stir. Do not add ginger ale or ice if you want a warm version of the drink.
4) Garnish it with a spiced pear slice from the cordial and some star anise.
Bombil Bhajiya
Bombil Bhajiya by Chef Monirul Sekh and Chef Khokan Molla from Kokum Bar & Lounge, Mumbai
According to the chef, this dish has all the ingredients that are perfect for a rainy day. “Made out of delicious Malwani flavours, this marinated bombil, wrapped in raw onions cut and deep fry served with green chutney and tamarind sauce, is perfect for the monsoon season.”
Ingredients
Sliced boneless Bombil
Salt and pepper to taste
Malwani masala to taste
Tamarind powder to taste
Lime Juice
Sliced raw Onions
Jeera to taste
Ajwain to taste
Method
1) Take the slice of boneless Bombil and marinate it with tamarind powder, Malwani masala, and lime juice. Let it rest for 30 minutes.
2) Add raw onion slices to the mix and rest it for another five minutes.
3) Deep fry the marinated fish on slow flame till the onions get brown and crispy.
4) Serve it with a chutney or condiment of your choice.
Aniseed Wood Chucker Apple Liquor Concoction
Aniseed Wood Chucker Apple Liquor Concoction by Jagmohan Singh, Mixologist, Araiya Resorts, Palampur
“The Aniseed wood cocktail tastes a little like an apple with aniseed note in the background,” says the mixologist on his go-to drink for monsoon, “This is one of those recipes that was almost very simple and sweet, but has some notes that make it more interesting.” According to him, the reason you should try it too is because it’s warm and spicy, making it perfect for a rainy day.
Ingredients
60 ml Apple Brandy
20 ml Maple Syrup
Fresh Ginger- Sliced diamond
Star Anise
Whole Cinnamon Stick
5 ml Lemon Juice
Method
1) In a glass, add the apple brandy, maple syrup, ginger slices, cinnamon stick, star anise, and the lemon juice.
2) Add 4-5 ice cubes to the concoction and mix well.
3) Enjoy your sweet and spicy drink.
