Bored of Chai-Pakora? Try these warm and comforting recipes this monsoon

Mumbaikars and people around the nation have already experienced the season's first rain. This season calls for some warm and comforting food. It makes you crave some warmth as you sit on your balcony, indulging in the gentle, cool breeze.

During monsoon, apart from the locals getting cancelled and a playlist that romanticises ‘Mumbai ki Baarish', the only thing that is constant for Mumbaikars, or rather all Indians, is Chai-Pakore.

As many Indians dub monsoon season as Chai-Pakora season, why not get creative with your monsoon recipe chart this season?

Our team at Mid-Day asked some of the Indian chefs to share some of their recipes that one can try in monsoon. These recipes range from a warm bowl of ramen to the monsoon classic, bhutta, but with an achaari twist.

This monsoon, let's get creative.

Citrusy Carrot and Pineapple Shorba
With raindrops tapping our window, a warm bowl of soup is all that our souls crave. Shorba is traditionally made with meat, but it has evolved into various vegetarian versions, each one indulged in various flavours in kitchens across the world. This Citrusy Carrot and Pineapple Shorba is one such vegetarian variant of the dish by chef Jerson Fernandes.

Ingredients:
Pineapple 1
Carrots 4
Apple 1
Onion 1
Orange juice 1 orange
Olive oil 4 tbsp
Water ¼ cup
Vegetable broth 3 cups
Curry powder 1 tbsp
Sour cream 1 cup
Lemon juice ½ lemon
Pumpkin seeds ¼ cup

Method:
1. Chop the pineapple and carrots into rough cubes.
2. Dice the onion.
3. Add oil to a large pot and put it on medium heat.
4. Add the chopped vegetables and fry them gently for 5 minutes, stirring occasionally.
5. Chop the apple.
6. Add the pumpkin seeds, curry powder, apple, and ¼ cup water, and fry for another 2 minutes.
7. Add the stock and orange juice, and let it all simmer for 10 minutes.
8. Finally, add the cream and give it a good stir.
9. Use a masher or hand blender to give the soup a quick pulse. To finish off the soup, add a pinch of salt, pepper, and lemon juice. Have a test and add salt or lemon, if needed.
10. As you serve the soup, add some roasted pineapple, carrot pieces, and chili oil, and serve hot.

Recipe by Chef Jerson Fernandes, Director of Culinary at Novotel Juhu, Mumbai

Salad of Butter roasted Makhana and beetroot-infused Quinoa
Makhana is known for its health benefits for diabetic patients, but it is also known for its bland taste. Quinoa, on the other hand, is a food that one can manipulate by adding different ingredients and spices to it. The Butter roasted Makhana and beetroot-infused Quinoa recipe by chef Jerson Fernandes suggests innovative ways to make Makhana and Quinoa.

Ingredients:
Quinoa 200 gm
Makhana 100 gm
Beetroot 1
Walnuts 50 gm
Sugar 30 gm
Zucchini 1
Carrot 1
Red radish 1
Chopped coriander 50 gm
Diced fresh kiwi 100 gm
Black Salt to taste
Lemon juice 1
Orange juice 400 ml
Crushed black pepper to taste
Fresh cream 100 ml

Method:
1. Boil quinoa in orange juice till mashy and allow to cool.
2. Dry roast makhana and season them with chilli powder and some black salt. Allow it to cool down and get the extra crunch.
3. Slice the zucchini and carrots lengthwise and grill them, till soft. Once cold, roll them and keep them aside.
4. Once quinoa is cold enough, add beetroot puree, lemon juice, and chopped coriander and mix well.
5. Now caramelise the sugar and dip the walnuts in it, till it gets a caramel coat.
6. Start plating by placing quinoa mixed with makhana in the center, and the rolled grilled veggies on the side, and add the walnuts randomly around the quinoa.
7. Cut round slices of the red radish and use it as a garnish for the beetroot-infused quinoa.
8. Place cubes of fresh fruits in and around the salad. Pipe small dots of cream around the salad, and serve.

Recipe by Chef Jerson Fernandes, Director of Culinary at Novotel Juhu, Mumbai

Avocado & Black Bean Quesadillas
As different dishes from around the world take over Indian restaurants and cafes, Quesadillas are one such dish from Mexican streets. Warm, griddled tortillas filled with gooey melted cheese, savoury meats, and vibrant vegetables.
Avocado & Black Bean Quesadillas is chef Ruffy Shaikh's take on the warm, cheesy tortillas that pair perfectly with salsa, guacamole, or sour cream.

Ingredients:
Large whole wheat tortilla 2 nos
Mashed ripe avocado 1 nos
Drained and rinsed canned black beans 1/2 cup
Corn kernels 1/2 cup
Diced red bell pepper 1/4 cup
Diced green onions 1/4 cup
Shredded Cheddar cheese 1/2 cup

Method:
1. Over medium heat, preheat a non-stick skillet or griddle.
2. Evenly cover one-half of each tortilla with mashed avocado.
3. Add shredded cheese, green onions, black beans, corn, and sliced red bell pepper to the avocado.
4. To make quesadillas, fold the tortillas in half to cover the filling.
5. After heating the skillet, place the quesadillas inside and cook for two to three minutes on each side, or until crispy and golden brown.
6. Before slicing into wedges, take the quesadillas out of the skillet and allow them to cool for a minute.
7. Serve the avocado and black bean quesadillas with salsa, Greek yogurt, or guacamole for dipping.

Ragi Ramen Bowl
Maggi for Indians is the one thing that they call their comfort food after ‘ghar-ka-khana'. Ramen, on the other hand, is gaining popularity in India because of K-dramas and K-pop. While ramen had its authenticity, chef Shailendra Kekade shared his own Ragi Ramen bowl recipe with us. It is a nutritious and comforting dish, perfect for the monsoon season. The warm, soothing broth, enriched with ginger, garlic, and soy sauce, provides a perfect antidote to the rainy weather, while the fresh vegetables and herbs add a burst of color and freshness.

Ingredients:
Sesame oil 15 gm
Ginger 15 gm
Garlic 20 gm
Light soy sauce 20 ml
Vegetable stock 700 ml
Fresh button mushrooms 60 gm
Fresh oyster mushrooms 40 gm
Spinach 30 gm
Spring onions 30 gm
Carrot 30 gm
Yellow capsicum 30 gm
Green chilli 10 gm

Method:
1. Boil the stock and add ragi noodles to the stock mixture. Cook for 7 to 8 minutes, or according to package instructions.
2. Heat the sesame oil in a pan over medium heat. Add the minced green chili, garlic, and ginger and cook for a couple of minutes until soft and fragrant. Stir in the soy sauce and cook for another minute. Add chopped yellow capsicum and shredded carrots and sauté for 2 minutes.
3. Add 100 ml of stock and bring to a simmer. Simmer for 5 minutes.
4. Add the sliced mushrooms and simmer for another 5 minutes.
5. Add in the remaining stock along with the ragi, bring to a rapid boil, and simmer again for 5 minutes.
6. Add chopped spring onions and sesame seeds, and serve.

Recipe by chef Shailendra Kekade

Achaari Bhutta
Having a warm Bhutta with lemon and salt sitting at the Bandstand is a classic when it comes to Mumbaikars during the monsoon.
What if you can have another Indian staple, achaar, with your bhutta? This Achaari Bhutta recipe by chef Richard D'Souza is a combination of two household classics in India, savory achaar and bhutta.

Ingredients:
Sweet corn 1 piece
Butter 30 gm
Milk 100 gm
Masala rub 100 g
Chives 2 gm
Butter 50 gm
Parmesan shavings 30 gm
Mango achaar paste 25 gm
Fresh cream 10 ml
Coriander 5 gm

Method:
1. Peel corn, in a pan add water, butter, and milk and bring to a boil.
2. Add the corn and allow to simmer for 20 minutes until soft and tender; meanwhile, blend the mango achaar into a paste in the blender.
3. Remove and add parmesan shavings, butter, and fresh cream.
4. Cut the corn into 4 pieces and char it on a charcoal grill; if you do not have a grill, do it on an open gas flame.
5. Once charred, add the achaari masala rub to the corn and sprinkle with chopped coriander and chives.
6. Serve hot.

Recipe by Richard D'Souza - Executive Chef, Charlee