TLI Staff
Monsoon makes you want to indulge in your favourite street food. But in times of lockdown, all one can do is to dream about digging into one’s favourite rainy season snacks. Or maybe not.
Here are four irresistible monsoon recipes by chef Suresh Thampy of Holiday Inn Mumbai International Airport that you can try making in your own kitchen.
1. Vada Pav
Ingredients:
For Potato Mixture
Oil
Mustard seeds 10gm
Asafoetida (Hing) 5gm
Curry leaves 20gm
Ginger 20gm
Garlic 20gm
Chilli 10gm
Corriander 10gm
Turmaric 4gm
Potato Boiled 70gm
Salt T.T
Gram Flour Batter
Gram Flour 150gm
Rice flour 100gm
Turmeric 10gm
Asafoetida (Hing) 5gm
Chili powder 5gm
Other Ingredients
Pav
Sweet Tamarind and Dates Chutney
Green Chutney
Dry Garlic Chutney
Instructions:
• Make a ball using Ingredients of potato mixture.
• Make thick batter using Gram flour batter Ingredients.
• Coat Potato mixture well with Gram flour batter.
• Deep fry in hot oil stirring occasionally.
• Place the prepared vada at center of the pav and serve along with Chutneys.
2. Lamb Kheema Pav
Ingredients:
Lamb Mince 300gm
Green peas 50gm
Cumin seeds 5gm
Chopped ginger 25gm
Chopped garlic 20gm
Chopped green chilies 10gm
Chopped onions 30gm
Chopped tomatoes 30gm
Red chili powder 10gm
Coriander powder 20gm
Salt T.T
Oil
Lime juice 20ml
Fresh Mint leaves 15gm
Fresh coriander 30gm
Garam masala 20gm
Pav 4Nos
Instructions:
• Heat oil in a pan. Add cumin and when they turn brown add ginger ang garlic sauté till becomes brown.
• Add green chilli and mix well add onions till becomes brown.
• Add tomato till becomes soft.
• Add coriander powder cumin seeds, garam masala, red chili powder mix well till becomes paste of it.
• Add salt and minced lamb cook well and most of the moisture evaporates leaving thick gravy.
• Add mint and coriander leaves mix well. add lime juice
• Serve with Plain or Grilled Pav.
3. Thai Chicken Satay with Peanut sauce
Ingredients for satay
Chicken Breast bite size cubes 250gm
Thai Yellow curry paste 30gm
Chopped garlic 20gm
Chopped galangal 10gm
Chopped lemon grass 10gm
Curry powder 5gm
Sugar 5gm
Coconut milk 40ml
Fish sauce 10ml
Turmeric 5gm
Chopped coriander 30gm
8mm bamboo Skiwers 5Nos
Ingredients for peanut Sauce:
Peanut butter 100gm
Chopped garlic 30gm
Chopped ginger 10gm
Chopped galangal 10gm
Chopped lemon grass 10gm
Coconut milk 50ml
Light soya sauce 5ml
Curry powder 10gm
Instructions:
For Peanut sauce:
• Sauté all ingredients at medium flame.
• Add thick coconut milk to get dip consistency.
For Chicken satay
• Marinate chicken cubes using all ingredients in a bowl and keep it aside for minimum 1 hour.
• Thread the chicken cube onto skewers
• Place it on hot grill and cook it for 5 to 6 min. From both the sides.
• Serve it with peanut sauce.
4. Thai Corn Cakes
Ingredients:
Corn kernels 300gm
Chopped lemon grass 10gm
Chopper garlic 10gm
Chopped galangal 10gm
Chopped bird eye chilly 10gm
Chopped basil leaves 10gm
Chopped coriander leaves 10gm
Chopped Kaffir lime leaves 5gm
Thai red curry paste 20gm
Corn flour 100gm
Rice flour 100gm
Sriracha chilly paste 40ml
Turmeric 5gm
oil
Dip
Sweet chili sauce 60ml
Instructions:
• Blend half amount of Corn kernels.
• Keep whole corn kernels aside.
• Take one mixing bowl add all ingredients together and make a patty of it.
• Heat deep frying oil at medium high temp.
• Deep fry corn cakes till becomes golden brown.
• Serve with sweet chili sauce.