Monsoon season brings with it a craving for warm, comforting foods that delight the senses and nourish the soul. From crispy, fried snacks to hearty soups, these monsoon recipes by renowned chefs offer a perfect blend of flavors and textures. Indulge in Palak Patta Chaat, Batata Vada, Ajwain Leaf Pakoras, Roasted Pumpkin Soup, Khao Suey, and Minestrone for a culinary experience that captures the essence of the rainy season.
Ingredients:
• 20-25 fresh spinach leaves (palak)
• Oil for deep frying
• 1 cup gram flour (besan)
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp carom seeds (ajwain)
• Salt to taste
• 1 cup yogurt, whisked
• 2-3 tbsp tamarind chutney
• 2-3 tbsp green chutney
• 1/2 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chili powder
• 1/2 cup sev (crunchy chickpea flour noodles)
• Fresh coriander leaves, chopped
• Pomegranate seeds (optional)
Instructions:
1. Prepare a smooth batter with gram flour, turmeric, red chili powder, carom seeds, and salt.
2. Coat spinach leaves in the batter and deep fry until crispy.
3. Assemble the chaat with yogurt, chutneys, spices, sev, and garnishes.
Roasted Pumpkin Soup by Chef Navneet Singh- Executive Chef, ITC Rajputana
Ingredients
o 4 tablespoons olive oil, divided
o 2Kg Red pumpkin
o 1 large onion, chopped
o 6 garlic cloves, minced
o ½ teaspoon sea salt
o ½ teaspoon ground cinnamon
o ½ teaspoon ground nutmeg
o ⅛ teaspoon cloves
o Freshly ground black pepper
o 4 cups vegetable broth
o ½ cup cream
• Instructions
o Preheat oven to 220 degrees Celsius and line a baking sheet with parchment paper for easy cleanup
o Carefully halve the pumpkin and scoop out the seeds
o Slice each pumpkin halve in half to make quarters
o Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet
o Roast for 35 minutes or longer, until the flesh is easily pierced through with a fork. Set it aside to cool for a few minutes
o Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat
o Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes
o In the meantime, peel the pumpkin skin off the pumpkins and discard the skin
o Add the pumpkin flesh, cinnamon, nutmeg, cloves, and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth
o Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld
o Once the pumpkin mixture is done cooking, stir in the cream and honey
o Remove the soup from heat and let it cool. Blend the soup
o Taste and adjust if necessary and ladle the soup into individual bowls
Batata Vada (Potato Fritters) by Courtyard by Marriott Aravali Resort
Ingredients:
• 4 medium-sized potatoes, boiled and mashed
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp ginger-garlic paste
• 2 green chilies, finely chopped
• 1/4 tsp asafoetida (hing)
• A few curry leaves
• Salt to taste
• Oil for frying
• 1 cup gram flour (besan)
• 1/4 tsp turmeric powder
• A pinch of baking soda
• Water as needed
Instructions:
1. Prepare a potato mixture with spices and form into balls.
2. Create a batter with gram flour and spices, coat the potato balls, and deep fry until golden.
3. Serve hot in pav buns with green and tamarind chutneys.
Ajwain Leaf Pakoras by Courtyard by Marriott Aravali Resort
Ingredients:
• 15-20 fresh ajwain (carom) leaves, washed and dried
• Oil for deep frying
• 1 cup gram flour (besan)
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp carom seeds (ajwain)
• A pinch of baking soda (optional)
• Salt to taste
• Water as needed
Instructions:
1. Prepare a smooth batter with gram flour, turmeric, red chili powder, carom seeds, baking soda, and salt.
2. Coat ajwain leaves in the batter and deep fry until crispy.
3. Serve hot with green chutney or tamarind chutney.
Khao Suey by Chef Navneet Singh- Executive Chef, ITC Rajputana
INGREDIENTS
• 500 g Chicken Thigh cut in thin strips
• 200 g Noodles
• Khao Suey Paste
o 1 Tbsp Ginger / Galangal paste
o 1 Tbsp Garlic paste
o 0.5 Cup Red Onions / Shallots sliced thin
o 4 nos. Thai Bird’s Eye Chilies diced
o 1 Cup Coriander Stems diced
o 1 tsp Turmeric Powder
o 2 tsp Coriander Powder
• For the Soup
o 1 Tbsp Vegetable Oil
o 1 Can Coconut Milk 400 mL / 14 oz
o 2 Tbsp Chickpea Flour
o 2 Cups Chicken Broth
o 1 tsp Fish Sauce
o 1 whole Lime Juice
o Salt to taste
• For Garnishing
o Coriander leaves
o Boiled Eggs
o Fried Onions (or thin sliced raw)
o Lemon Slices
o Spring Onion (greens only)
o Fresh Chilies, sliced
Instructions
o Boil noodles and set aside
o The paste – Grind all ingredients listed under paste in a food processor or grinder, make this paste as smooth as possible
o Chicken – Heat 1 tbsp oil in the wok and stir fry chicken strips in batches. Keep aside
o Wipe the wok or frying pan and put another TBSP of oil
o Add curry paste and fry on low till cooked well. At this point the oil begins to separate from the paste
o Whisk chickpea flour in a few table spoons of coconut milk or broth so that it is a smooth paste with no lumpy bits
o Add chickpea mix, chicken broth and coconut milk to the wok and stir well
o Add stir-fried chicken strips to the mix
o Simmer for about 10 minutes so that the soup gets fragrant
o Add fish sauce, lime juice
o Adjust salt to taste if required. Serve garnishes in separate smaller plates or bowls
To Serve
o Add noodles to a bowl
o Ladle soup over it
o Add garnish and serve hot.
Minestrone by Chef Navneet Singh- Executive Chef, ITC Rajputana
Ingredients
o 2 tablespoons extra-virgin olive oil
o 1 medium onion, diced
o 2 medium carrots, chopped
o 2 celery ribs, thinly sliced
o 1 teaspoon sea salt, plus more to taste
o Freshly ground black pepper
o 3 garlic cloves, grated
o 800g diced tomatoes
o 1½ cups cooked white beans or kidney beans, drained and rinsed
o 1 cup chopped green beans
o 4 cups vegetable broth
o 2 bay leaves
o 1 teaspoon dried oregano
o 1 teaspoon dried thyme
o ¾ cup elbow macaroni
o ½ cup chopped fresh parsley
o Red pepper flakes
o Grated Parmesan cheese, optional, for serving
Instructions
o Heat the oil in a large pot over medium heat
o Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften
o Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes
o Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through
o Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired
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