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Monsoon recipes: Mysore Bajji and Veg Chop

Readers share their favourite rainy day recipes with us. You can too!

We invited Get Ahead readers to share rainy-day recipes with us -- every kind of tasty preparation that has you smacking your lips on those cold, rainy afternoons. We've received several responses and as part of an ongoing series, present two more that you can make the most of this season.

First up is H V Srividya's recipe for Mysore Bajji:

Cuisine: South Indian

Type: Vegetarian

Preparation Time: 25 minutes

Ingredients:

• 2 cups maida (flour)
• 2 cups rice flour
• 1 cup sour curd
• 1 green chilly
• 1 tsp black pepper
• 1 tsp cumin
• 2 tbsps coconut, chopped
• 1 pinch asafoetida
• 1 pinch baking soda
• Cooking oil for deep-frying
• Curry and coriander leaves
• Salt as per taste

Preparation:

• Powder the black pepper, cumin and green chillies.
• Add curd to the flours, mix well and add the powder of black pepper, cumin and green chillies. Add salt, baking soda, coconut, curry leaves and coriander.
• Make a thick-cosistency batter, cover with a lid and set aside for 10-15 minutes.
• Meanwhile, heat oil in a kadai and put the batter into the oil with a spoon.
• Deep-fry till it comes out crispy and serve with either hot coconut chutney or tomato sauce.

And here is Saraswat's Veg Chop preparation:

Cuisine: Bengali

Type: Vegetarian

Preparation Time: 15 minutes

Ingredients:

• 2 bread slices, crumbed
• 1/2 cup finely chopped carrot, beetroot and beans
• 1/2 cup gram flour
• 2 green chillies, finely chopped
• 1 tsp ginger
• 1 tsp garam masala
• 1 pinch coriander powder
• 1 pinch salt
• Oil for deep-frying

Preparation:

• Mix all the ingredients in a bowl; add a little water and make a thick dough.
• Heat oil in a frying pan. Make small balls of the dough and deep-fry till brown.
• Serve with tomato sauce or any spicy chutney.

Want to share your monsoon recipe with us? Click here!