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Monsoon calls for some indulgent recipes. Check out these recipes that bring hearty and soul-soothing flavours to your plate.
These monsoon dishes focus on warmth, nostalgia, and nutrition.
There’s something about the monsoon that awakens the appetite in unexpected ways. The earthy scent of rain hitting dry soil, the cool breeze curling through the air, and the rhythmic sound of raindrops on windows – it’s the perfect backdrop for indulgence. Whether it’s a piping bowl of broth, crispy bites fresh off the pan, or slow-cooked dishes rich in flavour, monsoon food is all about warmth and nostalgia.
Rajesh Kumar, Chef de partie at Araiya Palampur has shared three monsoon special recipes that bring this mood to your plate – hearty, soul-soothing, and made for rainy day rituals.
Falafel with Beetroot Labneh & Pickled Onions
This dish is a vibrant interplay of flavour, colour, and nutrition – all crucial during the monsoon when the palate craves freshness but also depth. It’s a contemporary Middle Eastern small plate with clean, seasonal, plant-forward flair.
Ingredients
Falafel:
- Chickpeas (soaked overnight) – 250g
- Garlic – 4 cloves
- Onion – 1 small
- Coriander – 30g
- Parsley – 20g
- Cumin powder – 5g
- Salt – to taste
- Baking soda – 3g
- Oil – for frying
Beetroot Labneh:
- Hung curd – 200g
- Roasted beetroot puree – 50g
- Olive oil – 1 tsp
- Lemon juice – 5ml
- Salt – to taste
Quick Pickled Onions:
- Red onions – 1, thinly sliced
- White vinegar – 50ml
- Sugar – 10g
- Salt – 3g
- Water – 50ml
Method:
1. Falafel: Blend chickpeas with herbs, garlic, onion, and spices till coarse. Add baking soda. Rest for 30 mins. Shape and deep fry or air fry.
2. Labneh: Mix beetroot puree with hung curd, lemon juice, salt, and olive oil. Chill.
3. Onions: Combine vinegar, sugar, salt, and water. Pour over sliced onions. Let it sit for an hour.
Sorghum Pancake with Nutella & Banana
This dish is a fusion of nourishment and indulgence – a breakfast plate that aligns with mindful eating trends without compromising flavour. Sorghum (jowar) is an ancient grain rich in fibre and antioxidants, making it an ideal monsoon grain as it promotes better digestion and immunity.
Ingredients:
- Sorghum (Jowar) flour – 150g
- Whole wheat flour – 50g
- Baking powder – 5g
- Baking soda – 2g
- Salt – a pinch
- Jaggery powder – 25g
- Buttermilk – 250ml
- Eggs – 2 nos
- Vanilla essence – 1 tsp
- Nutella – 100g
- Bananas (ripe) – 2, sliced
- Ghee or butter – for cooking
- Toasted almonds – for garnish
- Maple syrup or honey – optional
Method:
1. In a bowl, sift sorghum flour, wheat flour, baking powder, baking soda, and salt.
2. In another bowl, whisk eggs, jaggery powder, vanilla essence, and buttermilk.
3. Fold wet mixture into dry. Let it rest for 10 minutes.
4. Heat a non-stick pan. Grease with ghee. Pour batter and cook until bubbles form. Flip and cook other side till golden.
5. Plate with a generous smear of Nutella, banana slices, toasted almonds, and a drizzle of honey or maple syrup.
Mozzarella Tomato Insalata with Basil Oil
This reimagined Caprese-style salad brings visual drama and clean eating together on one plate.
Ingredients:
- Buffalo mozzarella – 125g
- Heirloom tomatoes – 3 varieties, 250g (sliced/cut as desired)
- Cherry tomatoes – 100g, halved
- Microgreens – 10g
- Fresh basil leaves – 15g
- Olive oil – 60ml
- Sea salt – to taste
- Crushed black pepper – to taste
- Aged balsamic glaze – for garnish
Method:
1. Blend basil leaves with olive oil to make a vibrant basil oil. Strain.
2. Arrange tomato slices and cherry halves artistically on a chilled plate.
3. Tear mozzarella gently and place atop tomatoes.
4. Drizzle with basil oil, sprinkle sea salt and black pepper.
5. Garnish with microgreens and dots of balsamic glaze.
- Location :
Delhi, India, India
- First Published: