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People in Mumbai and across the country have already experienced the first rains of the season and with this season comes the need for warm and comforting food. Sitting on your balcony and soaking in the gentle cool breeze will make you crave for warmth.
During the monsoon, local music is cancelled and apart from a romanticised playlist of “Mumbai ki Baarish”, the only thing that remains constant for Mumbaiites, indeed for all Indians, is the chai pakore.
Monsoon season is referred to as chai pakora season by many Indians and this season why not get creative with your monsoon recipe chart.
The Mid-Day team asked some Indian chefs to share some recipes that you can try this monsoon season, which range from a bowl of hot ramen to the monsoon staple, bhutta, with an Achari twist.
Get creative this monsoon season.
Citrus Carrot and Pineapple Shorba
With raindrops tapping on the windows, all our souls crave is a hot soup. Shorba is traditionally made with meat but has evolved into various vegetarian versions, each enjoyed with different flavours in kitchens around the world. This Citrus Carrot and Pineapple Shorba is a vegetarian version of a dish by chef Gelson Fernandez.
material:
1 pineapple
Carrots 4
Apple 1
1 onion
Orange juice 1 orange
4 tablespoons olive oil
1/4 cup water
3 cups vegetable soup
1 tablespoon curry powder
1 cup sour cream
Lemon juice from 1/2 lemon
1/4 cup pumpkin seeds
Method:
1. Roughly chop the pineapple and carrot.
2. Chop the onion finely.
3. Add oil to a large pot and heat over medium heat.
4. Add the chopped vegetables and gently fry for about 5 minutes, stirring occasionally.
5. Cut the apple.
6. Add the pumpkin seeds, curry powder, apples and 1/4 cup water and sauté for a further 2 minutes.
7. Add the stock and orange juice and simmer for 10 minutes.
8. Finally add the cream and mix well.
9. Using a masher or hand blender, quickly blend the soup. Finish the soup by adding a pinch of salt, pepper, and lemon juice. Taste and add more salt and/or lemon if needed.
10. To serve the soup, add the roasted pineapple, shredded carrots and chilli oil and serve hot.
Recipe by Chef Gerson Fernandes, Head Chef at Novotel Juhu, Mumbai
Butter roasted makhana and beetroot flavoured quinoa salad
Makhana is known to be healthy for diabetics but has a bland taste, whereas quinoa is versatile with the addition of different ingredients and spices. Chef Gelson Fernandes’ recipe for butter roasted makhana and beetroot quinoa offers an innovative way to prepare makhana and quinoa.
material:
200g quinoa
Makhana 100g
Beetroot 1
50g walnuts
30g sugar
1 zucchini
1 carrot
1 red radish
50 grams chopped coriander
100g diced kiwi
Black salt (as needed)
1 lemon juice
400ml orange juice
Freshly cracked black pepper (optional)
100ml fresh cream
Method:
1. Boil quinoa with orange juice until mashed and cool.
2. Dry fry the makhanas and season with chilli powder and black salt. Allow to cool and add crunchiness.
3. Slice the zucchini and carrots lengthwise and grill until tender. Cool, roll up and set aside.
4. Once the quinoa is cool enough to handle, add the beetroot puree, lemon juice and chopped coriander and mix well.
5. Caramelize the sugar and dip the walnuts in it to coat them in caramel.
6. Place the quinoa mixed with makhana in the centre, place the rolled grilled vegetables on the side and scatter the walnuts randomly around the quinoa.
7. Slice red radish and use as a garnish for the beetroot quinoa.
8. Dice the fresh fruit and place in and around the salad. Pipe small dots of cream around the salad and serve.
Recipe by Chef Gerson Fernandes, Head Chef at Novotel Juhu, Mumbai
Avocado and Black Bean Quesadillas
While a variety of cuisines from around the world have made their way into Indian restaurants and cafes, the quesadilla is one dish that has made its way from the streets of Mexico, with warm, grilled tortillas stuffed with gooey melted cheese, flavorful meats and vibrant vegetables.
The Avocado and Black Bean Quesadilla is Chef Raffi Sheikh’s take on a warm cheese tortilla that pairs perfectly with salsa, guacamole and sour cream.
material:
2 large whole wheat tortillas
1 mashed ripe avocado
1/2 cup canned black beans, drained and washed
1/2 cup corn kernels
1/4 cup diced red bell pepper
1/4 cup chopped green onions
1/2 cup shredded cheddar cheese
Method:
1. Preheat a nonstick skillet or griddle over medium heat.
2. Place mashed avocado evenly on half of the tortillas.
3. Add shredded cheese, green onions, black beans, corn, and sliced red pepper to the avocado.
4. To assemble the quesadillas, fold the tortilla in half to cover the filling.
5. Once the pan is hot, add the quesadillas and cook for 2-3 minutes on each side or until crisp and golden brown.
6. Remove quesadillas from pan and allow to cool for 1 minute before slicing into wedges.
7. Serve Avocado and Black Bean Quesadillas with salsa, Greek yogurt, or guacamole for dipping.
Ragi Ramen Bowl
Maggi is a hearty food for Indians that they named after it “Ghar Ka Khana”. Ramen, on the other hand, has become popular in India due to the influence of K-dramas and K-pop. While ramen has its orthodoxies, chef Shailendra Kekkade shared his unique recipe for Ragi Ramen. It is a nutritious and comforting dish that is perfect for the monsoon season. The warm and comforting soup, flavored with ginger, garlic and soy sauce, is perfect for rainy weather and is topped off with fresh vegetables and herbs that add colour and freshness.
material:
15 grams sesame oil
15 grams ginger
20g garlic
20ml light soy sauce
Vegetable soup 700ml
60 grams fresh mushrooms
40 grams fresh oyster mushrooms
30g spinach
30 grams spring onion
30g carrots
30 grams yellow pepper
10 grams green chilli
Method:
1. Bring soup to a boil and add ragi noodles to soup mixture. Cook according to package directions for 7 to 8 minutes.
2. Heat sesame oil in a frying pan over medium heat. Add chopped green chilies, garlic, and ginger and stir-fry for 2 minutes until soft and fragrant. Add soy sauce, stir, and stir-fry for another minute. Add chopped yellow peppers and julienned carrots and stir-fry for 2 minutes.
3. Add 100ml of soup and simmer over low heat for 5 minutes.
4. Add sliced mushrooms and simmer for a further 5 minutes.
5. Add remaining broth and ragi, bring to a rapid boil and simmer for a further 5 minutes.
6. Add chopped spring onions and sesame seeds and serve.
Recipe by Chef Shailendra Kekkade
Achaali Buddha
During the monsoon, sitting at the bandstand and sipping hot bhutta with lemon and salt is a staple Mumbai habit.
What if you could have another Indian staple, achar, with bhutta? This recipe for Achari Bhutta by Chef Richard D’Souza combines flavorful achar and bhutta, staples of Indian home cooking.
material:
1 stalk of sweet corn
30 grams butter
100g milk
Masala Rub 100g
2 grams chives
50g butter
30 grams Parmesan cheese
Mango achar paste 25g
10ml fresh cream
5 grams coriander
Method:
1. Peel the corn and bring the water, butter and milk to a boil in a saucepan.
2. Add the corn and simmer for 20 minutes until tender. Meanwhile, blend the mango achar into a paste.
3. Remove and add the Parmesan shavings, butter and cream.
4. Cut the corn into quarters and grill over charcoal, or over an open gas flame if you don’t have a grill.
5. Once browned, add the achari masala to the corn and sprinkle with chopped coriander and chives.
6. Serve while warm.
Recipe: Richard DeSouza (Executive Chef, Charlie)
