MONSOON RECIPES

We are so good to welcome the monsoon showers after experiencing  summer.
Every state in India has its own way to enjoy monsoon.They have their own delicacies for monsoon which differs according to the culture.

Rainy weather brings enormous fun but also the risk of diseases.According to our expert Nutritionist
Dr.Simran Saini,"monsoon may be good,but they bring along a lot of infections." Any fresh food items that have had a long exposure to the monsoon air should be avoided.Avoid roadside food.Do not buy pre cut fruits and vegetables, they can catch bacteria and germs.Clean leafy vegetables properly as they can have mud and worms in them.Wash thoroughly vegetables,fruits,grains.

TIPS
Forego a heavy meal. keep a light diet.
Do exercise regularly.
Use anti-bacterial solution and warm water  to wash your hands.
Use warm water to take bath
Drink boiled and clear water.
Keep nimbu pani handy and drink warm beverages.

We as Indians are attached to tea. Both chai and monsoon go hand in hand. Tea tastes awesome and makes you feel the real monsoon.

PUDINA AND LEMON GRASS TEA.
This tea helps to keep away various bacterial infections
which leads to cold and flu.Simple to prepare.

INGREDIENTS
For 2 cups of Tea
1tsp tea
1tsp Lemon grass finely chopped
1 tsp pudina finely chopped
1 cup water
1 cup boiled milk
Sugar to taste.best to avoid.

METHOD
Take water in a bowl.
Add lemongrass and pudina.
Boil water.
Add boil milk and add sugar.
Again boil for few minutes.
 Strain into cups and enjoy hot tea.


IRANI TEA
Serves 2
INGREDIENTS
3 cups water
3 tsp Tea
3 cup milk
2 cardamom crushed
1/4 tsp ginger grated
2 tsp sugar

METHOD
In a deep pan take water.
Add Tea, sugar, cardamom,
grated ginger and mix well with spoon.
place it on flame.
Cover and seal the pan with roti dough
no steam should escape.
Keep flame slow for 20 minutes.
Meanwhile boil milk into another pan.
Boil for 20 minutes.
Remove both pan from flame.
Strain tea decotion.
Fill cup with half tea decotion and half milk.
Serve hot.


CORN CHAAT.Corn is easily available during rainy weather
 and people love to eating corn during monsoon.
Somewhere on street, the aroma of the smoky bhuttas will compel us to stop and buy one.
Bhuttas is oldest summer crops and available in rainy season.
Bhutta is generally roasted and steamed,adding lemon juice,
salt and redchili powder.Bhuttas are seasonal and best to
relished in monsoon. Bhutta can be grilled and steamed.

INGREDIENTS
1 corn cob
1 1/2  cup water to boil corn.
Salt as required
1 small onion
1 tomato
Green chilli as per taste
Chopped coriander
1/4 tsp redchilli powder
Chaat masala as required
Lemon juice as per taste

METHOD
Boil corn cob kernels in water.
Remove kernels with a knief.
Mix all ingredients in bowl.
Serve corn chaat.
Topped with sev and coriander.

MASALA CORN. Bhutta is a favourite street snack in India in rainy weather.
Vendors roast the corn on coal fire or open grill, rub lemon juice, masala and serve hot.
INGREDIENTS
4 Bhutta
Lemon juice
1/2 tsp red chilli powder
Salt
1/4 tsp cumin powder
1/4 tsp chaat masala
METHOD
Remove corn husk and strings.
Roast the corn on open gas flame at medium heat.
Move it around so the corn roast evenly.
It sounds  like kernels pop.
Roast properly.
Mix all the masala ingredients in a bowl.
Rub masala all over the corn. Serve hot.


During monsoon,most of us are tempted to eat hot bhajias,vadas,pakodas.
Avoid such street food. Prepare the same foods at home
with hygienic ingredients.

POTATO BHAJIYA This is most favourite recipe of Gujarati.

INGREDIENTS
2 potato cut in slice/roundles
1/2 cup besan
1/2 tbsp rice flour
1/4 tsp caromseeds
1/2 tsp redchilli powder
pinch of turmeric powder
salt to taste
pinch of sodabicarb
pinch of hing
1/2 tbsp coriander chopped
oil

METHOD
Combine besan,riceflour,chillipowder,turmericpowder,hing,
carom seeds,coriander, soda bi carb and salt. Mix well.
Add enough water and whisk well.
Heat oil in a frying pan.
Add 1/4 tsp warm oil to batter and mix well.
Dip potato slice in besan batter.
Drop in hot oil.
Deep fry on a medium flame, till bhajiya turn golden brown in colour.
Drain on an absorbent paper.
Sprinkle chaat masala evenly.
serve with green chilli and hot tea.

TOMATO BHAJIYA. Tomato bhajias is one of the famous street food from Dummuas beach near Surat Gujarat.
Known as Dummas na bhajias.Surat is well known for
street food .In rainy weather,people from nearby areas
go to Dummas to enjoy Tomato bhajias,Simple to prepare and delicious too.
INGREDIENTS
3 tomatoes
1 cup mint chutney
1 cup besan
1/4 cup wheat flour
1/4 cup rice flour
1/4 tsp green chilli paste
1/4 tsp redchilli powder
pinch of turmeric powder
salt to taste
pinch of hing
grated ginger as per taste
oil
Lemon juice few drops
METHOD
Wash tomatoes and cut round slices.
Coat green chutney over slices and keep in refrigerator
 for 10 minutes.
Meanwhile prepare batter.
In a mixing bowl, take besan and riceflour.
Add green chilli paste,redchilli powder,turmeric powder,salt,hing,ginger.
Add 1/2 tsp oil and mix thoroughly while adding water.
Add few drops of lemon juice.Prepare thick batter.
Keep aside for 10 minutes.
Remove tomato slices from refrigerator.
Heat oil in a deep pan.
Take slices one by one and dip in  batter.
Fry bhajias on medium flame until golden brown in colour.
Place bhajias on kitchen towel.
while serving sprinkle chaat masala.
Garnish with green chillies and serve with sauce.

CRISPY POTATO CHAAT
INGREDIENTS
250gm baby potato
1tbsp suji
1 1/2tbsp ghee
1/2 tsp redchilli powder
1/4 tsp turmeric powder
Salt to taste
1/4 tsp sugar
Green chilli  chopped as required
1tbsp garlic chopped

METHOD
Boil potato. Cool and peel.
Take a broad bowl and mix suji, salt, sugar
redchilli powder, turmeric powder.
Mix well.
Coat potatoes well with this mixture.
Heat ghee in a thick bottom pan on slow flame.
Add green chilli and garlic.Saute for a while.
Add potatoes and cook on low flame for 8 to 10 minutes.
Keep tossing.
Cook until brown and crispy.
Serve hot with tomato sauce.

CORN PAKODA
INGREDIENTS
1 1/2 cup sweet corn kernels
1/4 cup chopped coriander
1 tsp green chillies
2 tbsp riceflour
salt to taste
oil for deep frying

METHOD
Grate 1 cup sweet corn and keep aside.
Keep aside 1/2 cup corn.
Combine riceflour and all ingredients.
Add 1/2 cup sweet corn.
Prepare batter by adding sufficient water.
Mix well.Heat oil in a pan.
Drop a little mixture and deep fry for 4 to 6 minutes
on a high flame .
Turn golden brown in colour.
Make more pakodas from remaining batter.
Serve with chutney or ketchup.

PYAAZ PKODA. Known as kanda bhaji.very popular snack and street  food in kerala,Tailnadu,Maharashtra,Bengal.
Available in tea stall known as tapris served with a cup of tea.
Onion bhajias are often eaten as starter in Indian restaurant.

INGREDIENTS
2 cups besan
1/2 cup rice flour
6 small onion
Green chilli as required
Salt to taste
1/2 tsp ajwain
1 1/2 tsp red cilli powder
Pinch of turneric powder
1/4 tsp baking soda
1 cup coriander leaves
1/2 tsp grated ginger
1cup water
Oil

METHOD
Take besan and rice flour in a bowl.
Add salt, ajwain, ginger,redchilli powder, turmeric powder,baking soda, green chill,coriander leaves.
Mix well.
Add sufficient water to prepare thick batter.
Heat oil in a pan.
Add 1 tsp hot oil in batter and mix well.
Dip onion slices completely into batter.
Deep fry until golden brown and crispy.