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| Monsoon Special |
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Try out some of the Delicious Monsoon Recipes this monsoon to lift up your spirits.Typically oriental, the Indian Monsoon Recipes will spice up your wet days.The monsoon days call in for fries and piping hot dishes.Choose some of the best monsoon party dishes to invite friends over. To brighten your monsoon days try out some of your favourite monsoon recipes.
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Khichuri
Ingredients:
Rice-60 gm, Moong dal / lentil- 60gm.Potatoes-100 gm, Cauliflower - 100 gm.Cumin seed / jeera-1 tsp, Green chili sliced -2 pc.Sugar - 10 gm.
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Tejpatta/bay leaf -2 pc. Turmeric powder-1 tsp.Red chili powder -1 tsp. Cumin powder/Jeera-1/2tsp. Oil for frying - 10 gm(2 tsp). -Sliced green chilies -2. Water-1Lt. Salt - to taste. Preparation time : 10min
Serving: 4 persons.
Steps:
Roast the pulse till light golden. Cut the potatoes and cauliflower into big pieces. Heat oil in a frying pan. Then fry the potatoes and cauliflower, till golden brown. In a pan take oil and heat it. Add the cumin seed, bay leaf and let it sizzle. Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan. It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency. Pour 1 tsp of ghee over the cooked rice and dal and add sliced green chilies and the fried cauliflower and potatoes. Serve hot. |
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| Sabur Bora |
Ingredients:
Sago/ sabu - 200gms, Potatoes - 4 (big, boiled), Grated groundnut - 4 tbs, Chopped green chili according to taste, Chopped coriander leaves- 2 tbs, Salt according to taste.Oil for frying.
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Steps:
Wash sago grains and soak in water so that it gets bigger and tender. Mix with all the ingredients except oil and make small balls out of the mixture. Deep fry and serve. |
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| Aam Ilish |
Ingredients:
-Ilish/ hilsa -1 1/2 Kg.
(Cut into 6 pieces).
-Ladies' finger - 50gms.
-Raw mango - 1/2
-Mustard - 3gms.
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-Yellow mustard - 12gms.
-Turmeric - 1/4 tsp.
-Green chili - 8pcs.
-Salt according to taste
-Kalonji /onion seeds - for sautéing
-Mustard oil - 100ml. |
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Steps:
Grind mustards, turmeric, salt and five chilies at a time. Cut mangoes into dice. Marinate the pieces of hilsa with salt and turmeric for some time. Fry the fish and keep aside. Fry ladies' fingers and onion seeds in the same oil for sometime. Add water, paste of the spices, mango and fish. When the mango gets boiled remove from heat. |
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| Beguni |
Ingredients:
1 brinjal.
1cup besan or chick-pea flour.
1teaspoon oil.
water to make besan paste. , 1/2 teaspoon posto (poppy seeds).
1/2 teaspoon chili powder., salt to taste.
oil for deep frying., a pinch of baking soda (optional).
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Steps:
-Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, and chili powder and salt and whip batter well. Set aside for 1/2an hour. Dice the brinjal and then slice them into half. Dip the pieces in the batter and deep fry them.
Remove them until rich brown and drain extra oil on absorbed paper and serve. |
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| Alu Bhaja |
Ingredients:
Potatoes-2, Salt-to taste,Turmeric-a pinch.
Mustard oil for frying
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Steps:
Cut potatoes into 1 inch stripes after peeling. Rub in turmeric and salt. Deep fry till tender or crisp. |
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| Kochu Elish |
Ingredients :
Hilsa head cut into 2 pieces. Boiled Colacassia stems (Kochu saag)- 3 bunches, Grated Coconut- 1/2, Green Chilies- 2tbls. Mustard oil- 50gms., Coriander powder- 2 tsp., Red chili powder- 1 tsp., Salt according to taste.A pinch of Sugar, Cumin seeds., Bay leaves- 2
Steps :
Wash the fish head. Add salt and turmeric. Heat oil in pan and fry. Remove from oil. Fry in the same oil cummin seeds, bay leaves and sugar. Paste the boiled colacassia stems and add it to the pan. Stir well and add the coconut, green chillies, chilli powder, corriander powder and salt. Stir well and add the fried fish head. Cook for sometime until it is dry and break the fish head with the stirring spoon. Remove from fire.
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| Elisher Tak |
Ingredients:
Hilsa head and the tail- 500gms.
Tamarind- 1/2 cup
Sugar- 100gms.
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Gur (Molasses)-250gms.
Mustard seeds- 1/2tsp.
Red dry chilli-1
Mustard oil-1tlbs.
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Steps:
Wash the fish pieces. Apply salt and a pinch of turmeric. Heat oil in a pan and add the mustard seeds and the chili and then fry the fish pieces. Add water in the pan. To it add tamarind, sugar and molasses. Remove from heat and cool and serve. |
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| Aam Kasondi (Mango pickle with mustard) |
Ingredients:
Green mangoes-1 kg.
Coarse Salt-250gms.
Ginger paste-50gms.
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Red chili powder-25gms.
Mustard powder-150gms.
Ripe tamarind (seedless)- 50gms.
Mustard oil- 250gms.
Salt to taste.
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Steps:
Peel and remove the seeds of the mangoes and cut into equal pieces.
Mix in the coarse salt. Use ordinary sea salt and not iodized salt as iodized salt is not a preservative. Place in a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft. Lightly squeeze and drain the excess liquid accumulated in the bowl. Now add to the mangoes all the spices, the ripe tamarind and salt. Mix thoroughly. In a large aluminum pan heat the oil until a blue haze appears. Add the spiced mango pieces. Stir and mix thoroughly with the oil and remove from fire. Allow to cool and then pour into an airtight glass or earthenware jar. Will keep for 2 months. |
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