We'd asked you, dear readers to share your favourite monsoon recipes.
Rediff reader Reshma Aslam shares five finger-licking recipes. You can share yours too!
Chicken samosas
Photograph: Jessica and Lon Binder/Flickr.com
Ingredients
- 1/4 kg chicken pieces (cut into very small pieces)
- 1 medium sized onion (chopped)
- 1 tbsp tandoori masala
- 1 tsp red chilli powder
- 1 tsp ginger garlic paste
- 2 cubes cheese (grated)
- 1/2 cup capsicum (finely chopped)
- 1 packet samosa patti
- 3 tbsp wheat flour
- A handful of coriander leaves (chopped)
- 1/4 cup water
- Oil for frying
- Salt
Method
For samosa filling
- Wash and drain the chicken well.
- Put the chicken in a mixing bowl.
- In another plate grate the onion.
- Once done, squeeze it with the palm of your hand. Remove all the water from the onion.
- Add onion to the chicken pieces.
- Add chopped capsicum, salt, ginger garlic paste, tandoori masala and red chilli powder. Mix it well.
- Place this mixture in a pan and cover it.
- Cook on low flame for about 20 minutes. Keep stirring.
- When all the water dries out, the chicken is done. Switch off the gas and let the chicken cool down.
- Once cool, add coriander and cheese.
- Samosa filling is ready.
For paste
- Take wheat flour in a small bowl.
- Add water and make a paste (this paste acts like gum for the samosas and is used for binding).
To assemble
- Open the patti packet. Take the ready-made dough and make it into triangles.
- Add samosa filling and seal the edges with the paste prepared earlier.
- Heat oil in a pan.
- Deep fry the samosas.
- Serve hot.
Note: Make sure the chicken pieces are very tiny because big pieces are not preferred in samosas.
Crispy Aloo Tikki
Photograph: Soniya Goyal/Flickr.com
Ingredients
- 6 to 7 potatoes (boiled and peeled)
- 1 medium sized onion (chopped)
- 6 to 7 green chillies
- 1 tsp coriander powder
- 1 tsp roasted masala (whole red chilli, fennel, coriander seeds, cumin seeds roasted and ground)
- 1 tsp garam masala
- 1 cup bread crumbs
- 1/4 cup cornflour
- 1/2 cup water
- A handful of coriander leaves (chopped)
- Salt
- Oil (for shallow fry)
Method
- Peel the boiled potatoes and mash them in a mixing bowl.
- Add salt and chopped onion and mix.
- Add coriander powder, chilli powder, roasted masala and garam masala powder. Mix it.
- Add chopped coriander leaves and blend it.
- Divide the mixture into small balls using the palm of your hand. Flatten it to make tikkis.
- Make a mixture of corn flour and water.
- Dip each tikki in the corn flour paste. Roll it on the breadcrumbs.
- Heat oil in a pan and shallow fry the tikkis until they turn golden.
- Serve with green chutney or red sauce.
Baby Corn Manchurian
Photograph: Divya Kudua/Flickr.com
Ingredients
- 1/4 kg baby corn
- 4 tbsp all purpose flour
- 2 tbsp corn flour
- 1 tbsp ginger garlic paste
- 1 tsp pepper powder
- 1 cup capsicum and spring onions (chopped)
- 1/4 cup tomato sauce
- 1 tbsp soya sauce
- 2 tbsp chilli sauce
- 2 tbsp garlic (chopped)
- Salt to taste
- Oil for deep frying
Method
- Wash and drain the baby corn.
- In a mixing bowl, add salt, ginger garlic paste, pepper powder and mix.
- Add all purpose flour and corn flour. Mix.
- Add water to the mixture and make a paste (the batter shouldn't be too runny; it should be thick).
- Add baby corn and coat it well.
- Heat oil in a pan for deep frying and fry baby corn till they turn golden. Remove from oil and keep it aside.
- In another pan, add two tablespoons of oil and heat it.
- Add chopped garlic. Once the garlic turns golden in colour, add tomato sauce, soya sauce and chilli sauce. Fry well.
- Add capsicum and spring onions and stir fry.
- Add baby corn and toss well.
- Switch off the gas. Serve.
Chicken Onion Pakoras
Photograph: Kind Courtesy Reshma Aslam
Ingredients
- 1/4 kg chicken (boneless)
- 2 medium sized onions (julienned)
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 2 tsp roasted masala (whole red chilli, fennel, coriander seeds, cumin seeds roasted and ground)
- 1 tbsp ginger garlic paste
- 4 tbsp rice flour
- 4 tbsp gram flour
- A handful of coriander leaves (chopped)
- A handful of mint leaves (chopped)
- Few curry leaves
- Oil for frying
- Salt to taste
Method
- Cut the chicken into fine, thin small pieces.
- Wash and drain the chicken well.
- Take a vessel and add the chicken pieces with salt and ginger garlic paste.
- Boil the mixture till the chicken becomes tender.
- Once done, shred the chicken and keep in a bowl. Make sure that you do not discard the chicken stock.
- Take a big mixing bowl and add shredded chicken, salt, turmeric powder, roasted masala and chilli powder.
- Add onions, coriander leaves, mint leaves, curry leaves, rice flour and gram flour. Mix it well.
- Add the chicken stock bit by bit. Keep on mixing it using the hand. Remember this mixture should be something in between being thick and runny.
- Make small balls from the mixture.
- Heat oil in a pan and place the mixture balls in it for deep frying.
- Once they turn golden brown, remove it from the pan. Serve hot with green chutney.
Paneer Cutlets
Photograph: Hrishikes/Creative Commons
Ingredients
- 1/4 kg paneer (grated)
- 1/2 cup capsicum (finely chopped)
- 6 to 7 green chillies (finely chopped)
- 3 to 4 cheese cubes (grated)
- 1 small onion (chopped)
- 2 tsp pepper powder
- 1 cup bread crumbs
- 1/2 cup corn flour
- 2 tsp roasted masala (whole red chilli, fennel, coriander seeds, cumin seeds roasted and ground)
- Salt to taste
- Oil for deep frying
Method
- In a bowl, add grated paneer, salt, pepper powder and the roasted masala. Mix it well.
- Add capsicum, green chillies and onions.
- Add grated cheese and mix it well.
- Make small tikkis from the mixture. Refrigerate.
- Make a batter of corn flour, salt and water in a bowl.
- Spread breadcrumbs in a plate.
- Heat oil in a pan.
- Remove the tikkis from the fridge. Dip each in the corn flour, salt and water batter.
- Roll it on the bread crumbs.
- Heat oil in a pan and deep fry the pieces until golden brown. Serve hot with green chutney or red sauce.
ALSO SEE
Monsoon Munchies: Pull Apart Dabeli and Baked Vada
10 yummy monsoon treats
Monsoon recipes: Onion pakoda, apple pasta and more
Do you have interesting monsoon recipes to share?
Mail the details of your recipes to getahead@rediff.co.in (Monsoon recipes) along with your NAME, AGE, and LOCATION, if possible.
We'll feature the best ones right here on Rediff.com and India Abroad.
