Who doesn’t like rain? After all, everything around us is becoming green and attractive. While it’s raining outside, the monsoon season offers a welcome respite from the summer heat and an opportunity to try new recipes at home. In any other season, eating fried and spicy food is a crime, but pakoras, chaat and samosas are the charms of the season.
To keep you drooling during the season, Meetha by Radisson, a premium Radisson Group candy store, has put together a list of monsoon recipes curated by Chef Raghvendra of Meetha to help you indulge in that mouth-watering monsoon delight.
1. Chinese Samosa
Noodles Half Kg
Cabbage 250 Grams
Yellow Paprika 100 Gram
Green bell pepper 100 grams
Carrot 250 Grams
Beans 100 Gram
Maida 1 kg
200 grams of ghee
Salt 25 Gram
Oil for frying
green chili sauce
red chili sauce
-To make the filling Put oil in a pan and add cabbage, carrot, beans, yellow pepper and fry for up to 10 minutes.
-Add cooked noodles to the pan. Then add tomato ketchup, green and red chilli sauce, soy sauce and salt to taste and fry for up to 5 minutes and your Chinese Samosa filling is ready.
-Take 1 kg of Maida, add melted ghee 200 Grams and 250 Grams of water and make a soft dough.
-Make samosa-shaped cones, add filling and bake for 12 to 15 minutes over medium heat. And your tasty Chinese Samosa is ready to serve.
2. Corn Mutter Ki Chaat
Cooked American Corn 250 Grams
Boiled Green Peas 200 Gram
Small Cubes Paneer 100 Grams
Red Chili Powder
– Boil Corn and Mutter. Fry Panner cubes in a pan for 5 minutes without oil. Add all three ingredients.
– Add Red Chili Powder, Chaat Masala, Green Chutney, Sweet Chutney, Salt.
– Garnish with coriander. Your Corn Mutter Chaat is ready to serve.
3. Laung Latika
Maida half Kg
Ghee 100 grams
Water 150 ML
Mawa 300 grams
Sugar 1 kg
Chironji 50 Grams
Almond 50 Gram
Pista 50 Grams
– Melt 100 Grams of Ghee in a pan. Once it has melted, add it to half a kg of Maida and add 150 ml of water. Make a dough.
– Now to make filling, take Mawa and add Ealichi powder, Pista, Almonds Chironji.
– To make sugar syrup, take 1 kg of sugar, add 300 ml of water and put it on medium heat until it boils.
– Make a round shape of the dough and fill it with the dry fruit filling that we have prepared.
– Fry it in Desi Ghee on slow fire for 12 minutes to 15 minutes.
– After it turns brown, dip it in sugar syrup for 5 to 7 minutes. And your delicious Laung Latika is ready to serve.
4. Imarti Recipe
Udad dal half kg
Desi Ghee one liter
One kg of sugar
Saffron 1 Gram
Peshawari Pista 50 Grams
Almond 50 Gram
One Slice Chandi warak
– Soak half a kg of Urad Dal for one hour.
– Put a liter of Ghee in a small pan and heat it on slow fire.
– Stain the soaked Urad Dal and make a smooth paste in the mixture. Scoop it onto a plate and spread it out with your palm for 2 to 3 minutes.
– Add warm water to Saffron and add to the plate and mix well.
– Take this mixture in a white Jalebi cloth. And make Imarti form in a pan with ghee. Let it cook for 5 to 6 minutes on medium heat.
– To make sugar syrup Take 1 kg of sugar and 300 ml of water and boil over low heat for 8 to 10 minutes.
– After baking, place the Imarti in sugar syrup for 2 to 4 minutes.
– Garnish your Imarti with Almond, Pista and chandi Warak. And your delicious Imarti is ready to eat.
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