Bedmi Puri Aur Dubki Wale Aloo Recipe by Saransh Goila, Co-Founder, Goila Butter ChickenDiscover these delightful monsoon recipes crafted by top chefs, perfect for savoring the rainy days. As the monsoon season graces us with its refreshing rains, it’s the perfect time to indulge in comforting and flavorful dishes that celebrate the bounty of the season. From the tangy sweetness of raw mango fritters to the hearty warmth of Bedmi Puri with Dubki Wale Aloo and the tangy zest of Tamarind Corn Ribs, these recipes bring together the best of seasonal ingredients and culinary creativity. Discover these delightful monsoon recipes crafted by top chefs, perfect for savoring the rainy days.Raw Mango Fritters Recipe by Tenzin Losel, Executive Chef, voco Jim CorbettNestled amidst lush mango groves at voco Jim Corbett, we celebrate mango season with the freshest fruit from our orchards. When the monsoon brings an abundance of raw mangoes, we have crafted a unique delight: crispy batter-fried mango fritters, bursting with tangy sweetness. At voco Jim Corbett, each season unfolds a new culinary tale, and our raw mango starter, created with love for nature’s bounty, is a must-try. You can recreate this simple and delicious recipe at home with the steps below.Ingredients:Mango Fritters:2 raw mangoes, peeled and diced7 sauté sticksOil for frying (about 300 ml)For Batter:100 grams refined flour (all-purpose flour)50 grams corn flourSalt to taste1 chili, chopped5 grams each of chopped ginger and garlic25 grams baking powderFor Dipping Sauce:10 grams chopped onion5 grams chopped green coriander (cilantro)2 green chiliesSalt to taste1 tomatoMethod:Prepare Mangoes:Peel and wash the mangoes thoroughly.Cut into dice-sized pieces.Insert sauté sticks into each mango piece for skewering.Marinate:Prepare a seasoning mix and marinate the skewered mango pieces for 30 minutes.Prepare Batter:In a bowl, mix refined flour, corn flour, salt, chopped chili, chopped ginger, chopped garlic, and baking powder.Add enough water to make a thick batter consistency.Let it rest for 15 minutes.Heat Oil:Heat oil in a wok or pan for deep frying.Coat and Fry:Dip each marinated mango skewer into the batter, ensuring it’s well coated.Carefully place the coated skewers into the hot oil and fry until golden brown and crispy.Remove from oil and drain excess oil on paper towels. Keep aside.Prepare Dipping Sauce:In a blender, combine chopped onion, chopped green coriander, green chilies, salt, and tomato.Blend until smooth.Adjust seasoning as per taste.Serve:Serve the hot and crispy Mango Fritters with the dipping sauce or tomato sauce.Bedmi Puri Aur Dubki Wale Aloo Recipe by Saransh Goila, Co-Founder, Goila Butter ChickenIngredients:Dubki Wale Aloo:½ bunch spinach leavesA handful of fresh corianderA handful of fresh mint2 green chilies1 inch ginger½ tbsp kasuri methi½ inch cinnamon stick2 cloves2 green cardamom1 black cardamomA few black peppercorns1 tbsp mustard oil1 tbsp mustard seedsA pinch of hing1 tsp jeera1 tsp saunf2 tsp red chili powder½ tsp haldi powder2 tsp coriander powder200g potatoes, boiled2 cups water2 tbsp gheeA few dried red chilies¼ tsp hingAamchur powder, to tasteAnardana powder, to tasteBedmi Puri:2 cups whole wheat flourSalt to taste1 tsp ajwain2 tbsp gheeWater, as required to knead the dough1 cup urad dal, roasted1 tbsp mustard oilA pinch of hing1 tsp red chili powder½ tsp haldi powder1 tsp dhaniya powder1 tsp jeera1 tsp saunf¼ cup waterSalt to tasteOil, for frying the purisMethod:Dubki Wale Aloo:Prepare Spinach Paste:In a blender, add spinach, fresh coriander, fresh mint, green chilies, ginger, kasuri methi, cinnamon stick, cloves, green cardamom, black cardamom, and black peppercorns.Blend into a smooth paste.Cook Masala:In a heavy-bottom kadhai, heat mustard oil.Add mustard seeds, hing, jeera, saunf, red chili powder, haldi powder, coriander powder, and mix well.Add the prepared spinach paste and cook on low flame for about 10 minutes or until the oil starts to separate.Add Potatoes:Roughly crush boiled potatoes by hand and add them to the masala.Mix well, add water, salt to taste, and mix again.Cover and cook the sabzi for about 15 minutes on low flame.Final Tadka:Add a tadka of ghee, dried red chilies, and hing to the sabzi.Mix well, adjust seasoning by adding aamchur and anardana powder.Bedmi Puri:Prepare Dough:In a large parat, add whole wheat flour, salt, ajwain, ghee, and mix well.Add water little by little to form a semi-soft dough.Cover the dough and let it rest for ½ an hour.Prepare Filling:Roast urad dal until golden, cool it down, and pulse into a powder.In a pan, heat mustard oil, add hing, red chili powder, haldi powder, coriander powder, jeera, and saunf, and mix well.Add the urad dal powder, mix well, add water, and cook until all the water is absorbed.Add salt to taste, mix well, and cool the mixture.Shape and Fry Puris:Portion out the dal mixture into equal pieces and do the same for the dough.Heat oil for frying the puris in a heavy-bottom kadhai.Take a portion of the dough, flatten it out, stuff the dal mixture into the dough.Roll the dough into thick puris and fry in hot oil until they puff up and become golden brown on both sides.Serve:Serve the puris hot with dubki wale aloo ki sabzi.Tamarind Corn Ribs recipe by Chef Rohan Mahabal, Executive Chef, The House of Malaka SpicePerfect blend of tangy tamarind and sweet corn, enhanced by a mix of spices like chili, ginger, and garlic. The crispy edges combined with tender kernels offer a delightful texture, while their warmth provides comfort on cool, rainy days. Additionally, corn’s fiber, vitamins, and antioxidants contribute to a healthy and satisfying treat.Ingredients:Whole corn – 1 pieceSalt (while boiling the corn) – 10 gramsTogarashi powder – 2 gramsTamarind Sauce:Chopped garlic – 10 gramsChopped ginger – 3 gramsTamarind pulp – 15 gramsSweet soya – 10 mlLight soy sauce – 10 mlChili paste – 5 gramsFor Basting:Butter – 5 gramsTamarind sauce – 10 gramsMethod:Prepare Corn:Cut the corn into 4 pieces vertically, leaving out the center part, and then cut in half.Boil the corn in salt water until fully cooked.Roast Corn:Roast the corn on a gas flame to give a charred flavor.Marinate and Grill:Marinate the corn with tamarind sauce and place it on a flat top grill.Grill for approx 6-7 minutes, basting with butter and tamarind sauce.Serve:Place grilled corn on a dish, sprinkle with togarashi salt, and serve.Swati ChaturvediSwati Chaturvedi, a seasoned media and journalism aficionado with over 10 years of expertise, is not just a storyteller; she’s a weaver of wit and wis…Read More