5 Mouthwatering Recipes To Try This Monsoon

Open up your windows and let the fresh breeze in. The cold showers are here to wash away all the grumpiness of hot summer months.

With the onset of monsoon, it’s also time to listen to your taste buds and enjoy some well-earned and enjoyed snack time. Heat up the cooking pan and get ready to cook some delicious organic recipes.

That’s right; we have used the word delicious and organic together. Because that is exactly what we have in store for you – healthy and yummy treats to make your monsoons more memorable.

# Vegetable thalipeeth

Start the streak of monsoon cooking with something traditional. A very famous dish in the streets of Maharashtra, this savoury pancake packs the punch of 4 different grain flours and fresh vegetables in a single serving. Pair it with some homemade curd and some spicy red chili chutney called ranjak or kempu chutney.

Ingredients

2 cups organic flour
1.5 tsp baking soda
2 tbsp oil
1 cup yogurt
water, as needed
butter/ghee for frying

For the pizza topping

1 cup boiled chickpeas
1 cup mozzarella + cheddar
2 tbsp pizza sauce
2 tsp basil pesto
2 tsp za’atar spice
1 tsp oregano
1/2 tsp red chili flakes
2 tsp fresh green peas
2 tbsp pomegranate arils
assorted green leaves (spinach, fenugreek, basil, purple basil

Method

* Start by sifting the flour, baking soda and salt into a bow. Then make a hole in the center of the flour and add the yogurt and oil.

* Using a spoon or your hands, start mixing till it comes together. Add water little by little if it looks too dry.

* Once the dough has come together, it should be smooth and soft. Then cover it with a damp kitchen towel and let it rest for about 15 minutes.

* Pinch off tennis ball size balls from the dough. Dust with a little flour and roll the dough into a 3 inch disc.While rolling the disc, make sure not to press too hard.

* Then simply use your hands to pull the disc from both sides to make it into an oblong shape. Keep the remaining dough covered with the damp towel at all times to prevent loss of moisture.

* Now, turn it over and brush water on the other side. In the meanwhile, place a flat pan/griddle/tawa on medium heat. Also, keep a lid ready.

* The lid should fit the pan to cover the flat bread. When the pan/griddle/tawa is hot, place the wet side of the flat bread on the pan and cover it with the lid immediately.

* The bread will start puffing up in few seconds. Let it cook for about about 30 to 40 seconds and then open the lid carefully.
* Drizzle ghee/clarified butter on top and turn the flat bread. Add some more ghee to the sides of the bread and let it cook for another 30-40 secs. Remove from the pan and serve immediately.

* Over the cooked pizza, spread the pizza sauce, followed by the pesto. Sprinkle the cheese uniformly leaving a 1/2 inch gap around the sides.

* Layer over some greens and top with the za’atar mixed chickpeas. Sprinkle the spices, peas ,pomegrates and basil. Add a little extra virgin olive oil.

* Pop into a pre heated oven at 180 C for 7-8 mins till cheese is bubbly and melted and the naan a little crisp. Serve hot, sliced into pieces.

# Chickpea naan pizza

Looking for a perfect recipe to wow your guests over a small monsoon get together? How about a gourmet style naan pizza? Loaded with a ton of different flavours, this the finger food you need to get any party started.

Ingredients

2 cups organic flour
1.5 tsp baking soda
2 tbsp oil
1 cup yogurt
water, as needed
butter/ghee for frying

For the pizza topping

1 cup boiled chickpeas
1 cup mozzarella + cheddar
2 tbsp pizza sauce
2 tsp basil pesto
2 tsp za’atar spice
1 tsp oregano
1/2 tsp red chili flakes
2 tsp fresh green peas
2 tbsp pomegranate arils
assorted green leaves (spinach, fenugreek, basil, purple basil)

Method

* Start by sifting the flour, baking soda and salt into a bow.

* Then make a hole in the center of the flour and add the yogurt and oil.

* Using a spoon or your hands, start mixing till it comes together.

* Add water little by little if it looks too dry. Once the dough has come together, it should be smooth and soft. Then cover it with a damp kitchen towel and let it rest for about 15 minutes.

* Pinch off tennis ball size balls from the dough.

* Dust with a little flour and roll the dough into a 3 inch disc.While rolling the disc, make sure not to press too hard.

* Then simply use your hands to pull the disc from both sides to make it into an oblong shape.

* Keep the remaining dough covered with the damp towel at all times to prevent loss of moisture.

* Now, turn it over and brush water on the other side. In the meanwhile, place a flat pan/griddle/tawa on medium heat. Also, keep a lid ready.

* The lid should fit the pan to cover the flat bread. When the pan/griddle/tawa is hot, place the wet side of the flat bread on the pan and cover it with the lid immediately. The bread will start puffing up in few seconds.

* Let it cook for about about 30 to 40 seconds and then open the lid carefully.

* Drizzle ghee/clarified butter on top and turn the flat bread. Add some more ghee to the sides of the bread and let it cook for another 30-40 secs. Remove from the pan and serve immediately.

# Rajma galouti kababs

Soft inside and crisp outside, these vegetable kababs will literally melt in your mouth. Trust us, rajma galouti kababs are all that you need to impress anyone with your cooking. Add the goodness of millet and quinoa to make the dish crisper and more wholesome.

Ingredients

250 g Rajma pressure cooked and mashed kidney beans
2 Tbsp Cashew paste
50 g paneer grated
50 g little millet cooked samai
50 g black quinoa cooked
3 Tbsp roasted Besan Gram flour
Salt to taste
2 Tsp Red chilli powder
4-5 saffron strands
1 tsp cumin powder
1 tsp coriander powder
1 pinch cardamom powder
1 pinch black cardamom powder
1/4 tsp fennel seed powder
1/2 tsp black pepper powder
1/2 tsp drops rose water
Peanut oil for pan frying
2 leaves Tbsp fresh mintto garnish

Method

* For making Rajma galouti kabab mix all the ingredients and spice powders except peanut oil and fresh coriander.

* Divide this kidney beans mixture into 8-10 portions and flaten out with the palms of your hands.

* Heat oil in a cast iron pan and shallow fry these kababs till crisp and golden brown from both the sides.

* Drain on absorbent kitchen paper and serve with your favourite chutney. I served these Rajma kababs with Tandoori yogurt and Green chutney.

# Pesarattu dosa

What do you get when you bring together organic moong dal, pureed spinach, coriander powder, green chillis, lemon juice, and organic peanut oil? You get a yummy and healthy breakfast recipe! Try out this Andhra style dish to fuel your day.

Ingredients

250 g Moong dal split I used 24 Mantra organic
150 g Spinach leaves blanched and pureed
4-5 green chilli
Salt to taste
1/2 tsp lemon juice
1 tsp coriander powder
3 Tbsp Peanut oil I used 24 Mantra organic

Method

* Soak the moong dal for2-3 4 hours.

* Grind together with green chillis, spinach puree and some salt + water.

* The batter is more coarse than dosa, add the amount of water keeping in mind end result of pesarattu you want.

* If you prefer spongy pesarattu like me, then keep the batter a bit on the thicker side.

* Heat a non stick tawa and spread one ladle-full of batter like a crepe.

* Drizzle with some peanut oil. When one side is cooked flip it and cook from the other side as well.

* You can serve them like this or you can fill them with filling of your choice.

* I filled them with paneer bhurji this time.

# Millet honey balls

Are you ready for some dessert? Millet honey balls more commonly known as thenum thinai maavum is a popular Tamil dish served as prasad after religious ceremonies. And it takes only 20 minutes to make these. It’s time to cater to your sweet tooth.

Ingredients

Organic Foxtail Millet (Thinai) – 1/2 cup
Sugar rock candy (kalkandu) – 3 big marbles
Cardamom – 1
Organic Wild Honey – 3 to 4 tbsp
Cashew nuts, broken – 2 tsp
Ghee – 1 tbsp

Method

* Heat a pan, add foxtail millet and dry roast over medium flame for 5 to 6 mins. Transfer to a plate to cool.

* Heat the same pan, add ghee, broken cashew nuts and roast till golden in color and keep aside.

* Add roasted foxtail millet, rock candy, cardamom and grind to a coarse powder. It should be like rava (sooji)

* Transfer to a bowl, add the roasted cashewnuts along with ghee.

* Rub it into the coarse millet powder till it resembles bread crumbs.

* Make sure this mixture is completely cool.

* Add 2 tbsp honey first and mix well. You can serve as such, else try to make small ladoo shaped balls.

* If the ball keeps crumbling, add the remaining honey little by little till it comes together and you are able to shape the ladoos.

* Foxtail millet honey balls are ready.

* Store in an airtight jar and use within a week. No need to refrigerate.