Welcome monsoons with 7 easy and delish delicacies! background img
August 6, 2016

Welcome monsoons with 7 easy and delish delicacies!

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Moong Dal Dhokla

Amidst the pitter-patter of the rain, indulge in the luscious journey without even having to get your feet dirty! So, if your idea of enjoying the monsoons is either with a cup of hot coffee and a book, or maybe spending quality time with loved ones, then this journey is just meant for you. Here is a list of 7 most delicious yet easy dishes you should never miss!

#1 Hara Bhara Kebab

Hara Bhara Kebab

If you are a vegetarian kabab-lover, Hara bhara kabab is a great choice. A very popular North Indian dish, ‘Hara bhara’ which literally means ‘green’, is made of spinach and often served in big restaurants. This super easy Indian recipe is rather very healthy as it has the goodness of green peas,potatoes, spinach and spices- the best combo for an amazing monsoon evening indeed!


Spinach chopped and boiled – 2 bowl

Potatoes boiled and grated – 2

Green peas boiled – 1 bowl

Green chillies – 1/4 bowl

Ginger garlic – 1 tbsp

Chaat masala – 1 tbsp

Salt to taste

Corn flour – 2 tbsp

Oil to fry


Boil potatoes and peas and put them aside. Now boil the water adding some salt in it. Put the chopped spinach in it and keep it for 8-10 min. Drain the excess water and refresh it in cold water to preserve its nutrition. Squeeze it and drain the remaining water. Now take a bowl. Add spinach, boiled & grated potatoes and peas. Mash it properly with the potato masher. Add grated ginger, garlic and chopped green chillies. Mix chaat masala, salt and corn flour well so that it can bind finely. 

Once the mixture is ready, it’s the time to make kababs. So, take some mixture on your palm and form round and flat ‘tikkis‘ ,also known as cutlets. Once the tikkis are ready, shallow or deep fry them, for crispy crunchy texture. Enjoy!

#2 Cauliflower Fritters

Cauliflower Fritter (Gobi Tikki) recipe is an Anglo-Indian recipe which is served as a snack. This crunchy Gobi tikki is rather a delicious way to eat healthy cauliflower. Also known as ‘bhajji‘ in South India an North India , this delicious snack is rather very quick to make. 


Roughly cut cauliflower florets – 5-6 bowl

Minced garlic – 1 tbsp

Finely chopped onions – 1/2 bowl

Wheat flour – 2 tbsp

Eggs, beaten – 2

Parsley leaves chopped – 1 tbsp

Lemon juice – 1/2 tbsp

Salt as per taste

Pepper – 1/2 tbsp

Grated parmesan cheese – 1 cup

Oil to fry


Boil or steam the cauliflower so that they become soft and mash able. Now cut them into small pieces and keep them aside. Take a pan and pour some oil in it and add onions and garlic. Saute for a minute. Now take a bowl.and add the boiled cauliflower florets, onions, garlic and beaten eggs. Stir them well. Add lemon juice, salt, pepper and shredded cheese and mix it.

Then add wheat flour too to make the patties. Now make 7-8 patties.Heat a non-stick skillet over medium-low flame. Pour some oil in it. Roast the patties till they turn golden brown. Serve this yummy monsoon snack hot with chutney or sauce !!!

#3 Papdi Chaat

The most commonly loved street food in India, Papdi Chaat! Although mainly from North Indian region, in Mumbai however, it is commonly known as sev puri. This crunchy, hot and tangy recipe is deliciously prepared with curd, green, imli or tamarind chutney and potatoes.


Large size papdi – 10-12

Boiled sprouts/ chickpeas – 1/2 cup

Boiled and chopped potato – 1/2 cup

Coloured bell pepper, finely chopped – 1/2 cup

Finely chopped onion – 1/2 cup

Lemon juice – 1/2 tbsp

Mint coriander chutney – 2 tbsp

Khajur Imli chutney – 2 tbsp

Curd lightly beaten – 1/2 cup

Chaat masala – 1/2 tbsp

Salt as per taste

Fresh coriander leaves

Sev – 1/2 cup


Boil the sprouts or chickpeas and potatoes. Drain the excess water and put the sprouts or chickpeas in a bowl. Peel the potatoes and chop finely. Take a big bowl and add boiled sprouts, chopped potato, onion and bell peppers. Sprinkle chaat masala, lemon juice and salt on it & stir well. 

Now arrange the papdis in the serving plate. Top each papdi with the sprouts mixture. Now pour green and imli chutney on each papdi. Add some smooth curd on each papdi and garnish it with sev and coriander leaves. Yummy and tangy papdi chaat is ready to tickle your taste buds !!!

#4 Idli Manchurian

Here’s an Indo-China dish,just for you! Idli Manchurian is quite an innovative recipe as it’s made up of leftover Idlis. This food recipe is a unique fusion of Indian and Chinese tastes where, tangy sauces and bell peppers leave behind a huge smile on your lips . One of my personal favorites, this dish is sure to get you lots of praises. 


For Frying Idli:

Maida – 2 tbsp

Corn flour – 2 tbsp

Ginger Garlic paste – 1 tsp

Red chilli powder – 3/4 tsp

Salt as per taste

Oil to fry

For Gravy:

Finely chopped spring onions – 1/4 cup

Minced ginger and garlic – 1 tbsp

Soya sauce – 1/2 tbsp

Chilli sauce – 1/2 tbsp

Tomato sauce – 1 tbsp

Vinegar – 1 tbsp

Sliced capsicum – 1/2 bowl

Chopped green chillies – 1/4 bowl

Pepper – 1/4 tbsp


Cut the idlis into square pieces. Now take a bowl and add maida, corn flour, ginger garlic paste, red chilli powder and salt. Use water and make the thin paste. Now wrap the idli cubes in the paste. Put some oil in a frying pan and fry the idli cubes. Keep them aside. 

Now it’s time to make the Manchurian gravy. Take the a frying pan and add chopped onions, minced ginger & garlic and saute them well for 2 minutes. Now add sliced capsicum, and green chillies and cook for 2 minutes. Pour tomato sauce, soya sauce, vinegar and chilli sauce & mix well. Then, add fried idli and mix it well. Garnish it with remaining spring onions. Enjoy the monsoon with this tangy idli Manchurian !!

#5 Babycorn Pakora

The name itself will not let you stop from looking at the recipe !!!


12-15 tender Baby corns

Oil to fry

For Batter

1 cup Besan/Chickpea flour

1/4 cup Rice flour

1 tsp Red chilli powder

a pinch of Turmeric powder

1 tsp Ginger-Garlic paste

1/4 tsp Garam masala (optional)

a pinch of Asafoetida or 1/2 tsp Carom seeds

1/4 tsp Baking soda

2 tsp hot Oil

Salt to taste


Cut baby corns into 2 pieces lengthwise and par boil them in hot water with salt for 1-2 minutes. Do not boil for long. You can even add a pinch of turmeric powder while boiling them. Drain them and keep them aside. Mix all the items(mentioned under ‘for Batter’) well and make it into a smooth paste by adding enough water. Add the water slowly and use a wire whisk and whisk to the consistency of thick idly batter consistency and make sure you don’t add too much water at once. The more you beat the mixture the better and fluffy the pakoras would be. You should ideally beat the batter for 3-4 minutes. 

Meanwhile heat oil for deep frying. Hold the tips of baby corns and dip each of them in the batter individually and slowly drop them into hot oil and deep fry till it becomes golden brown in colour on medium flame. Drain them on to a kitchen towel to remove excess oil. Go ahead and serve them hot with tamarind or imli chutney, green chutney or even tomato sauce !!!

#6  Moong Dal Corn Dhokla 

Moong Dal Dhokla


1/2 cup Moong dal(yellow lentils)

1/2 cup fresh Corn kernels

2 Green chillies

1 tsp Ginger, grated

1 tbsp Chickpea flour(Besan)

1 tbsp Oil

2 tbsp Sour Curds, beaten

1 tsp Sugar

1 tsp baking soda

1/4 tsp Citric acid crystals

1/4 tsp Turmeric powder

1 tbsp chopped Coriander, to garnish

2 tbsp grated fresh grated Coconut, to garnish

Salt to taste

To Temper

2 tsp Oil

1/2 tsp Mustard seeds

1 tsp Sesame seeds

1 Green chilli, slit

a sprig of Curry leaves

a pinch of Asafoetida(Hing)


Wash and soak moong dal for 2-3 hrs. Rinse and drain the excess water. Grind soaked moong dal with 1/3 cup corn kernels, ginger and green chillies to a fine batter. Take the mixture into a bowl and add besan (chickpea flour), rest of corn kernels(roughly 2 tbsp), sugar, beaten curd, citric acid crystals, turmeric powder, salt, sugar and oil and mix nicely. The batter consistency would be some what similar to idli batter. Just before steaming add baking powder to it and mix nicely. The batter would be frothy. Immediately pour into a greased flat steel vessel or dhokla container to 1 inch thickness and steam it for 12-15 minutes after the steam starts coming out. I use my pressure cooker to steam it and I remove the whistle from it. Cool it a bit and run a sharp knife in the edges and carefully unmould the dhokla into a plate. Heat oil in a small tempering pan and crackle mustard seeds and sesame seeds. Add green chillies, curry leaves and asafoetida and fry until the chillies wilt and spread the seasoning all over the dhokla. Garnish with grated coconut and chopped coriander leaves. Cut it into squares or triangles of required size. Serve it with Green Chutney and Meethi Chutney !!!

#7 Canapes with Italian style Corn filling

Corn Canapes


18-20 Canapes/Basket Canapes

2-3 tbsp Sour cream

8-10 fresh Italian Basil leaves, finely sliced

For Filling

1 cup Sweet Corn

3/4 cup finely chopped coloured Bell peppers

1 medium Onion, finely chopped

3 Tomatoes

2-3 Garlic pods, grated

5-6 Black Olives, sliced

1 tsp Mixed Italian Herbs

1 tbsp Tomato sauce

2 tbsp Cream

3/4 tsp Black pepper powder( to taste)

Salt to taste

1 tsp Butter

1 tsp Olive Oil


Put a cross on a tomato and blanch it in hot water until the skin comes out. Cool it and then peel off the skin and take out the eye of tomato and finely chop it. Boil sweet corn until it is tender and keep it aside. Heat olive oil and butter in a kadai and add grated garlic and fry it and add finely chopped onion and fry well until it is translucent. Add finely chopped bell peppers and fry on high flame until it is slightly cooked but still crispy to bite. Add chopped tomatoes(boiled) and corn and cook well until the tomatoes are slightly mushy. Add boiled sweet corn and Italian herbs to it and cook for 3-4 minutes. Add tomato sauce, cream, salt, sliced black olives and required black pepper powder to it and cook for 2 minutes. Take care that the mixture is neither completely dry nor it should be like gravy. The mixture should look like how it is in the picture. Cool the mixture completely.

For Serving Canapes

Arrange your canapes in a serving platter and keep 1-2 tbsp filling in the canapes. Pour a dash of sour cream(1/4-1/2 tsp) and garnish with freshly sliced basil leaves. Serve them immediately. They might turn soggy if kept for long time.

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