Tasty Recipes to Try Out this Monsoon Season

The monsoon season in India brings with it a magical ambience and a craving for delicious food. As the raindrops fall, the aroma of Indian spices fills the air, tempting our taste buds.

In this blog, we will explore a collection of tasty recipes that will help you savour the flavours of the monsoon season. From the vibrant turmeric to the aromatic cumin seeds, these recipes showcase the versatility and richness of Indian spices.

Mouth-watering Dishes to Try Out this Monsoon Season

• Turmeric-Herbed Potato Wedges: Turmeric, also known as Haldi, is a superstar spice with numerous health benefits and a warm, earthy flavour. Start by washing and cutting potatoes into wedges. Toss them with turmeric powder, salt, freshly ground black pepper, and a drizzle of oil. Then, roast them in the oven until golden and crispy. The addition of turmeric not only enhances the colour but also imparts a subtle warmth and depth of flavour to these crispy potato wedges.

• Hing-Flavoured Moong Dal Pakoras: Hing, or asafoetida, is a pungent spice that adds a unique and savoury taste to dishes. To make moong dal pakoras, soak split yellow lentils (moong dal) for a few hours and drain the water. Grind the dal into a coarse paste and add hing, red chilli powder, coriander powder, cumin seeds, chopped onions, ginger-garlic paste, and salt. Mix well and drop a spoonful of the batter into the hot oil. Deep-fry until golden brown. These crispy and flavourful moong dal pakoras are perfect for enjoying with a cup of tea on a rainy day.

• Mango Powder-Spiced Corn: Mango powder, also known as amchur, lends a tangy and sour taste to dishes. Boil fresh corn on the cob and brush it with melted butter. Sprinkle mango powder, red chilli powder, salt, and a squeeze of lemon juice. Grill the corn until charred and aromatic. The combination of smoky flavours, tanginess from mango powder, and heat from chilli powder creates a delectable treat to relish during the monsoon season.

• Spicy Coriander Powder Curry: Coriander powder is a staple spice in Indian cuisine, known for its distinct aroma and mild heat. In a pan, heat oil and sauté finely chopped onions until golden. Add garlic-ginger paste and sauté for a minute. Then, add coriander powder, red chilli powder, turmeric, garam masala, and salt. Cook until the spices release their fragrance. Add chopped vegetables of your choice (such as potatoes, carrots, and peas) and simmer in a tomato-based gravy until they are tender. This flavourful coriander powder curry pairs perfectly with steamed rice or roti.

• Garam Masala-Spiced Chicken Biryani: Garam masala is a quintessential Indian spice blend that adds depth and warmth to dishes. To make chicken biryani, marinate chicken pieces with yoghurt, ginger-garlic paste, red chilli powder, turmeric, garam masala, and salt. In a separate pan, heat ghee or oil and sauté finely chopped onions until golden brown. Add whole spices like cinnamon, cardamom, cloves, and bay leaves, followed by ginger-garlic paste and chopped tomatoes. Cook until the tomatoes soften and the oil separates. Add the marinated chicken and cook until it is tender and flavourful. In a separate pot, parboil basmati rice and layer it with the cooked chicken, saffron-infused milk, fried onions, and chopped mint and coriander leaves. Seal the pot and let the flavours meld together in a slow cooking process, resulting in a tantalising chicken biryani.

• Cumin Seed-Spiced Vegetable Pulao: Cumin seeds, or jeera, are aromatic seeds that impart a warm and earthy flavour to dishes. To make a delicious vegetable pulao, heat ghee or oil in a pan and add cumin seeds, bay leaves, cloves, and cinnamon. Sauté until the spices release their aroma. Add washed and drained basmati rice, mixed vegetables (such as carrots, beans, and peas), salt, and water. Cook until the rice is fluffy and the vegetables are tender. This cumin seed-spiced vegetable pulao is a wholesome and comforting meal to enjoy on rainy evenings.

• Black Pepper-Spiced Masala Chai: Black pepper, or kali mirch, adds a subtle heat and a hint of spiciness to recipes. For a comforting beverage, prepare a masala chai by simmering black tea leaves, milk, water, crushed black pepper, ginger, cardamom pods, and a sweetener of your choice. Let the flavours infuse and the tea develops its rich colour and aroma. Strain the tea and serve hot. The black pepper gives a warming sensation and adds a unique twist to the classic masala chai.

Conclusion

The monsoon season provides the perfect opportunity to indulge in the flavoursome delights of Indian cuisine. By incorporating Indian spices such as turmeric, hing, coriander powder, mango powder, garam masala, cumin seeds, and black pepper into your recipes, you can create a symphony of tastes that perfectly complement the rainy weather. Avail each of these whole spices and blended spices from Surya Masale- a renowned brand that has marked its presence in South India as a household name for the past 38 years.

Celebrate the monsoon season by savouring these delicious recipes that showcase the richness and versatility of Indian spices. Let the rain and the spices come together to create a delightful experience for your taste buds, making the monsoon season even more enjoyable and flavourful.