Monsoons 2023: Crispy, Crunchy And Spicy Recipes To Try For The Weekend

Monsoons Recipes 2023: Allow your taste buds to enjoy a symphony of flavours and textures that accompany the calm of nature's shower during this delightful rainy season. 

Representational Image

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New Delhi: Monsoon is here and with it comes the incessant downpours, water-clogged streets and mud-coated clothes. But, not everything about monsoons is bad. You would definitely wait for a day to enjoy the pitter patter with a cup of tea or coffee in your cosy bedroom and a favourite book maybe or some music. And, what is a cup of coffee without some hot and crispy fritters to pair it with? So, allow your taste buds to enjoy a symphony of flavours and textures that accompany the calm of nature's shower during this delightful rainy season. 

1. Golden Fried Prawns (By Chef Vivek Tamhane, Senior Executive Chef, BLVD Club Bangalore)

Ingredients:

• 2 nos. beaten egg 
• 50 gm corn flour 
• 50 gm refined flour 
• 10 nos. (approx.) prawns 
• 1 tsp baking powder 
• Oil – for frying 
• Salt – to taste
• Chilli sauce – as an accompaniment 

Method:

Preparation for batter:

• Mix two eggs with a pinch of salt and whisk them.
• Add one tablespoon of oil, corn flour, flour, and baking powder, and mix well to make a thick batter. Rest for 5 to 10 minutes.
• De-vein the prawns, keeping the tail on, and tap them a bit to make them straight.
• Dip the prawns in the batter, leaving the tail on. Deep fry them till they are golden in colour.
• Serve them with your favourite chilli or sweet garlic sauce.

2. Sweet potato And Papadi Chaat: (By Sonu Rao, Executive Chef, House of Celeste)

Smoked sweet potatoes churned with a hint of mint chutney and drizzled with tamarind chutney and sweet curd, accompanied with Sev and fresh coriander.

Ingredients:

• Boiled sweet potato- 60g
• Papdi- 30g 
• Tamarind sauce-15 g 
• Mint sauce- 15 g 
• Chaat masala- 10g 
• Salt- 3 g
• Black salt- 5 g 
• Yellow chilli powder- 5gm 
• Sweet curd- 15 gm 
• Sev- 10 gm 
• Pomegranate seed- 20g
• Microgreens- 3 gm

Method 

• Begin by thoroughly washing the Shakarkandi (sweet potato) and cutting it into large dices to ensure even baking and a delightful texture in the chaat.
• Preheat your oven to 200°C, ensuring the perfect temperature for baking the sweet potatoes to a delectable crispness.
• Sprinkle a pinch of salt over the sweet potato dices and place them in the preheated oven for approximately 30 minutes. Baking the Shakarkandi brings out its natural sweetness and enhances the flavors in the chaat.
• Once the baking is complete, carefully peel the Shakarkandi and use a fork to gently mash it until it reaches a soft, smooth consistency, making it easier to combine with the other ingredients.
• Now, it’s time to add the exciting blend of spices that will give the chaat its delightful taste. Incorporate yellow chilli powder, black salt, chaat masala, and a pinch of regular salt to suit your palate, creating a harmonious balance of flavors.
• To elevate the freshness and aroma of the chaat, add a generous amount of freshly chopped coriander leaves, infusing the dish with an invigorating herbal note.
• Present your masterpiece on a plate, arranging a sphere-shaped papadi on top of the mashed Shakarkandi mixture. This crunchy addition complements the softness of the sweet potatoes and adds an enticing element of texture to the chaat.
• The real magic lies in the delightful medley of chutneys that adorn the chaat. Drizzle sweet and tangy tamarind chutney, refreshing mint chutney, and creamy sweet curd over the dish, creating a burst of flavors that dance on your taste buds.
• For the finishing touch, garnish the Shakarkandi Papadi Chaat with a generous sprinkle of Nylon or Agra Sev, adding a delightful crunch and enhancing the overall presentation.
• To fully appreciate the flavors and textures, it is best to serve this delectable chaat cold, allowing all the elements to harmonize and create a memorable taste experience for your guests.

Enjoy the Shakarkandi Papadi Chaat - a fusion of sweet, tangy, and spicy flavors that are sure to tantalize your taste buds and leave you craving more!

3. Chicken Pop-ups (By Chef Vivek Tamhane, Senior Executive Chef, BLVD Club Bangalore)

Ingredients:

• 150 gm chicken mince 
• 100 gm bread crumbs 
• 100 gm cornflakes 
• 2-3 tbs of oil
• 1 no. onion chopped
• 50 gm green peas mashed 
• 1 pinch of nutmeg
• 1 no. egg 
• Salt & pepper to taste

Method:

• In a bowl, add the chicken mince, chopped onion, mashed green peas, salt, and pepper, and mix well, keeping it aside.
• Beat the egg with the nutmeg powder.
• Crush the breadcrumbs and cornflakes together. Mix well.
• Make small balls of the chicken mixture. Dip it in the beaten egg, and then coat it with the breadcrumbs and cornflakes mix.
• Fry them till they’re a golden brown colour.
• Serve with your choice of dip.

4. Chilli Chicken Basil (By Arjun Chhetri, Head Chef, House of Wok)

Chilli Chicken Basil is a delectable Pan-Asian appetizer that combines tender boneless chicken thigh with an aromatic mix of fresh vegetables and fragrant basil leaves. This quick and easy recipe delivers a burst of flavours, making it a perfect starter for any occasion.

Ingredients:

• 180 grams Chicken Thigh, boneless, cut into bite-sized pieces
• 40 grams Onion, thinly sliced
• 30 grams Green Capsicum, thinly sliced
• 15 grams Red Capsicum, thinly sliced
• 15 grams Yellow Capsicum, thinly sliced
• 5 grams Basil Leaves
• 5 grams Fresh Red Chilli, thinly sliced
• 12 grams Spring Onion, chopped (separate white and green parts)
• 20 grams Corn Flour
• 6 grams Garlic, minced
• 3 grams Ginger, minced
• 10 grams Red Chilli Paste
• 5 grams Oyster Sauce
• 3 ml Cooking Wine (Chinese rice wine or dry sherry)
• 2 ml Sesame Oil
• 5 ml Refined Oil
• 3 ml White Vinegar
• 3 grams Chicken Broth Powder
• 3 grams Fried Garlic, for garnish

Instructions:

• In a bowl, coat the chicken thigh pieces with corn flour until they are evenly coated. Set aside.
• In a separate bowl, mix red chilli paste, oyster sauce, sesame oil, white vinegar, chicken broth powder, and cooking wine to make the sauce. Adjust the spiciness to your liking.
• In a wok or large skillet, heat refined oil over medium-high heat. Fry the coated chicken thigh pieces until they turn golden brown and crispy. Remove the chicken from the wok and set aside.
• In the same wok, add minced garlic and ginger. Stir-fry for a few seconds until fragrant.
• Add the sliced onions and the white parts of the spring onion to the wok. Stir-fry until the onions become translucent.
• Toss in the sliced green, red, and yellow capsicums and continue to stir-fry for a few minutes until they are slightly tender but still retain their crunch.
• Add the sliced fresh red chilli and basil leaves to the wok. Stir-fry for a minute to release the aroma of the basil.
• Pour in the prepared sauce over the vegetables. Stir to combine the sauce with the vegetables.
• Return the crispy chicken thigh pieces to the wok and toss them gently with the sauce and vegetables until they are evenly coated.
• Transfer the Chilli Chicken Basil to a serving plate and garnish with the green parts of the chopped spring onions and fried garlic.
• Serve the Chilli Chicken Basil while it's still hot and crispy.

5. Spicy Potato & Green Chili Grill Toast (By Chef Vivek Tamhane, Senior Executive Chef, BLVD Club Bangalore)

Ingredients:

• 2-3 boiled potatoes
• 3-4 chopped green chilli
• 3-4 chopped garlic cloves
• 1 tbsp jeera
• ½ tbsp turmeric powder
• Salt to taste 
• 3-4 bread slices 
• 2-3 tbps of oil for shallow fry

Method:

• Peel the skin off the boiled potato and mash it with your hands a bit.
• In a frying pan with a little oil, add chopped chilli, chopped garlic, and jeera and sauté for 1-2 minutes on a low flame. Pour this mix over the mashed potatoes and let it cool for some time.
• Mix well and apply it to a slice of bread on one side only.
• In a pan with a little oil, grill it from both sides till it is a light brown colour.
• Cut it into triangular pieces and serve with tomato ketchup.

6. Singapore Chilli Fish (By Arjun Chhetri, Head Chef, House of Wok)

Singapore Chilli Fish is a delightful and aromatic Pan-Asian appetizer that features tender Sole fish fillets tossed in a flavourful and spicy chili sauce. This fusion dish brings together the goodness of fish with a medley of colourful vegetables and bold seasonings, creating a delicious and visually appealing appetizer.

Ingredients:

• 140 grams Sole fish fillet, cut into bite-sized pieces
• 50 grams Onion, thinly sliced
• 40 grams Green Capsicum, thinly sliced
• 15 grams Red Capsicum, thinly sliced
• 15 grams Yellow Capsicum, thinly sliced
• 10 grams Spring Onion, chopped (separate white and green parts)
• 20 grams Corn Flour
• 5 grams Garlic, minced
• 4 grams Ginger, minced
• 5 grams Sriracha Sauce
• 10 grams Tomato Sauce
• 5 grams Red Chilli Paste (optional, adjust to taste)
• 5 ml Refined Oil
• 3 ml Cooking Sake
• 3 ml Sesame Oil
• 3 ml Maggi Seasoning
• 4 grams Red Chilli Powder (adjust according to your spice preference)
• 5 grams Chicken Broth Powder (or vegetable broth powder)
• 5 grams Oyster Sauce
• 3 grams Fried Garlic, for garnish
• 5 grams Sambal Olek Sauce (adjust to desired spiciness)

Instructions:

• In a bowl, coat the Sole fish fillet pieces with corn flour until they are evenly coated. Set aside.
• In a separate bowl, prepare the sauce by mixing Sriracha sauce, tomato sauce, Red Chilli Paste (if using), Maggi seasoning, chicken broth powder, and oyster sauce. Adjust the spiciness with Sambal Olek Sauce according to your preference.
• In a wok or large skillet, heat refined oil over medium-high heat. Fry the coated fish fillet pieces until they turn golden brown and crispy. Remove the fish from the wok and set aside.
• In the same wok, add minced garlic and ginger. Stir-fry for a few seconds until fragrant.
• Add the sliced onions and the white parts of the spring onion to the wok. Stir-fry until the onions become translucent.
• Toss in the sliced green, red, and yellow capsicums and continue to stir-fry for a few minutes until they are slightly tender but still retain their crunch.
• Pour in the prepared chili sauce and cooking sake. Stir to combine the sauce and vegetables.
• Return the crispy fish fillets to the wok and toss them gently with the sauce and vegetables until they are evenly coated.
• Drizzle sesame oil over the fish and vegetables. Give it a final toss to incorporate the flavours.
• Transfer the Singapore Chilli Fish to a serving plate and garnish with the green parts of the chopped spring onions and fried garlic.
• Serve the Singapore Chilli Fish while it's still hot and crispy.

Tips:

1. Adjust the spiciness of the dish by increasing or decreasing the amount of Sambal Olek Sauce and Red Chilli Paste.