Summer and chilled juices, winter and hot coffee — every season has a gastronomic accompaniment. Similarly, in the case of the monsoon, hot, crispy delights are perfect to increase the joy that comes with delightful drops of rain.
This rainy season, move over from the regular samosas and bhajjias when it’s pouring outside to more delectable items like spicy Jodhpur Mirchi and crispy Parippu Wada, among other things. Courtyard by Marriott Pune City Centre has organised a workshop meant specially to share recipes of dishes, which are perfect for the monsoon.
“I have listed monsoon favourites from the four corners of India in this workshop. I will also be demonstrating how to innovate with the good old cup of hot tea,” says Chef Chandra Shekhar Pandey of Courtyard by Marriott Pune City Centre, who will be conducting the workshop.
During the course of the workshop, the chef will be enlightening people about various dishes including the Makai Pyaaz Pakoda, Chicken Tikka Samosa and Amritsaari Fish that are tasty and go well with the mood that the rains create.
He also has a piece of advice for the calorie-conscious lot, “Too much of anything is bad. Even having too much steamed food may lead to health hazards. There’s no reason why one should refrain from these monsoon delights. One must be responsible for what they eat and do so in justifiable quantities. Like one practices responsible drinking and driving, one must practice responsible eating and living.” So if you want to stay clear of health maladies that surface during the rains and still enjoy lip-smacking food, then its time to enroll in this workshop.
> 8 Fish fillet
> 200 gms gram flour
> 100 gms Corn wheat
> 1 tbsp Garlic paste
> 1 tbsp Ginger paste
> 1 tsp Carom seed (Ajwain)
> 1 tbsp Red chili powder
> 1 tbsp Lemon juice
> 1 Egg
> 1 tsp Kasturi Methi
> 1 tsp Garam Masala
> 1 tsp Chaat Masala
> 1 tsp Finely Chopped Ginger
> 1 tsp Finely Chopped Coriander
> 1 tsp Finely Chopped Green Chilli
> 1 tbsp Mustard Oil
> Oil for deep frying
> Salt to taste
Clean, wash and cut fish into slices. Apply salt, lime juice, ginger paste, garlic paste, red chilli powder, chopped coriander, chopped green chilli and chopped ginger. Keep aside for 20 minutes. Make a batter of gram flour, corn wheat, egg, ajwain, salt and water. Keep marinated fish pieces dipped in this batter for 15 minutes. Heat oil in a kadai and deep-fry the fish till golden brown and crisp. Serve Amritsari Fish hot, sprinkled with chaat masala, onion rings and lemon wedges.