MonSoon Recipes To Please Your Appetite
MonSoon Recipes To Please Your Appetite: Monsoons are a breath of fresh air, a sigh of relief after a sweltering heatwave. Monsoon signifies the brightest hues, spellbinding aromas and fried food cravings.
An added dose of some of the crunchiest munchies is all you need to enjoy the rainy splendor outside. But isn’t this monsoon craving for the crunchy quite inexplicable? Well, not really! Nutritionists and health experts have a host of scientific reasons behind our fried food cravings during the rainy days, let’s simplify some of those.
Bangbang Batata
Ingredients Of Bangbang Batata
- 250 gm baby potatoes
- Salt
- 1/4 tsp sugar
- 1/2 tsp red chilli flakes
- 1/2 tsp turmeric powder
- 1 Tbsp semolina (sooji)
- 1 1/2 Tbsp ghee
- 2-3 green chillies, finely chopped
- 1 1/2 Tbsp garlic, finely chopped
How to Make Bangbang Batata
- Scrub and steam the potatoes till they’re tender. Cool and peel them.
- Take a bowl and mix salt (to taste), sugar, chilli flakes, turmeric powder and semolina together. Coat the potatoes well with this mixture.
- Heat the ghee on a pan and saute the green chillies and garlic for 10 seconds. Add the spiced potatoes and cook on low heat for 6-8 minutes. Keep tossing and take off heat when the potatoes have browned and semolina is crisp.
- Serve hot with lime wedges.
Corn Fritters With Roasted Bell Pepper Sauce Recipe
Ingredients
For Corn Fritters:
- 150 gm corn on the cob
- 1 small onion, chopped
- 2 garlic cloves
- 2 green chilies
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp polenta
- 1 Tbsp besan (gram flour)
- 1 Tbsp maida
- 1/2 tsp cumin powder
- 1 Tbsp olive oil
- 4-5 Tbsp of vegetable oil for frying
- 1 big pinch smoked paprika
- 1 tsp parsley, chopped
- 2 Tbsp milk
- 1 tsp red chilly powder
For the Sauce:
- 1 red bell pepper
- Salt and pepper to season
- 2-3 tsp of olive oil
- 1-2 tsp of red wine vinegar
- 1 pinch of smoked paprika
- 2-3 cloves of garlic
How to Make Corn Fritters with Roasted Bell Pepper Sauce
- If using corn on the cob, cut the corn kernels.
- If using frozen corn then defrost.
- In a pan, sweat chopped onions, garlic, corn kernels and chilies for 2 minutes.
- Transfer this into a food processor with polenta, maida, besan, baking powder, baking soda, cumin powder and paprika blits to make stiff dough. Add a little milk if to dry.
- Shape this mix into small balls and deep fry until crispy brown.
- Serve with a roasted bell pepper sauce.
For the Sauce:
- Rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees
- Celsius or char on a grill.
- Transfer into a bowl and cover with cling film.
- This will crinkle the skin and make it easier to peel off.
- Slice into two, de-stem and de-seed.13.Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and14.paprika into a thick luscious sauce.
Enjoy These Dishes And Stay Tuned To Get More On MonSoon Dishes And Juices!!!
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