Mumbai chefs share edgy rainy-day recipes

Jun 22, 2014, 09:26 IST | Sonal Ved

This monsoon, ditch tradition and give contemporary gourmet delights a chance

The best way to beat grey clouds is to stay at home with a bowl full of heartwarming monsoon fare. While all these years you indulged in classic dishes, this year we thought of giving them a bold makeover. From  vada pav sliders to herby pakodas, city chefs share their offbeat creations:

Mumbai monsoon special: Reign in the rains

>> 1 red pepper, chopped
>> ½ cup vinegar
>> 1 cup sugar
>> 1 tbsp paprika
>> 10 slider breads
>> 4 potatoes, boiled and mashed
>> 10 curry leaves
>> 1 tbsp turmeric powder
>> 1 tsp mustard seeds
>> 1 tbsp jalapeno, chopped
>> 1 tsp ginger, chopped
>> 1 tsp garlic, chopped
>> 1 tsp coriander, chopped
>> 1 cup gram flour
>> 1 tbsp red chilli powder
>> Oil for frying
>> Salt to taste

>> In a bowl, mix peppers with salt and allow it to rest for two hours. Drain the liquid and keep it aside
>> In a pan, heat the peppers and add vinegar, sugar and paprika. Add the drained liquid and cook the jam for one hour, stirring occasionally. Once thick and pulpy, stock it in an air-tight jar
>> In another pan, heat oil and add mustard seeds and curry leaves. Once they begin to crackle, add ginger, garlic and turmeric powder
>> Add mashed potatoes, jalapenos, coriander and mix well. Remove from fire and allow it to cool. Divide it into small balls and keep aside
>> Mix gram flour with water to make a thick batter. Dip potato balls in this batter and fry it in hot oil until golden-yellow
>> Apply jam on slider bread. Place a vada in the centre. Serve hot

Herby Pakodas With Pesto Dahi

>> 2 tbsp pesto sauce
>> 1 cup yogurt
>> 5 button mushrooms, washed
>> 2 bell peppers, cut into fat strips
>> 1 bulb of broccoli, florets separated
>> 1 zucchini, thick strips
>> 10 roquette leaves
>> 2 cups gram flour
>> 1 tbsp garlic, minced
>> 1 tsp >> atar powder
>> 1 tsp oregano
>> 1 tsp thyme
>> 1 tbsp parsley
>> 1 tbsp oil
>> Salt as per taste


>> In a bowl, whisk gram flour with garlic, >> atar powder, oregano, thyme, parsley, 1 tbsp oil and water. Mix to form a thick batter
>> Dip each piece of vegetable in this batter and fry it in hot oil. Remove and drain it on a
tissue paper
>> In a serving bowl, mix pesto sauce with yogurt and serve it with the pakodas

Taco Chicken Samosas

>> 10 readymade samosa pattis
>> 1 tbsp oil
>> 125 gm minced chicken
>> ½ onion, chopped
>> 1 tbsp ginger-garlic paste
>> ¼ tsp turmeric powder
>> 2 tsp taco seasoning
>> Coriander leaves, chopped
>> Salt to taste

>> In a pan, heat oil and sauté the onions in it. Add the ginger garlic paste, turmeric and minced chicken
>> Sprinkle a few drops of water and cook the chicken thoroughly
>> Once done, add taco seasoning (chilli powder, cumin, garlic, red pepper flakes, and paprika) and coriander leaves. Add salt to taste
>> Allow the mixture to cool and wrap it in the samosa pattis
>> Seal it with a wet finger tip and fry in hot oil until golden brown

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