Lip-smacking monsoon recipes to boost immunity

Monsoon showers bring joy and enjoyment after a summer full of heat. During summer we sooth ourselves with refreshing drinks and light dishes. Therefore, the arrival of monsoon brings cheer with a pleasant drop in the temperature. The soothing coldness in the air inspires us to cook something hot and tasty. It is also a wonderful idea to increase your intake of seasonal fruits, vegetables and lean protein to save yourself from sniffles. A bowl of vegetable soup with crunchy toppings of corn and pomegranate seeds can make a great meal. A cup of tea can be made interesting with addition of ginger, tulsi, or lemongrass. Soups, salads, and sandwiches stuffed with paneer or chicken can definitely make your monsoon memorable. You can whip up fun dishes with flavorful and fresh ingredients that are easily available in the local market. Get together with your beloved family and enjoy these healthy and scrumptious recipes to brighten up your monsoon.

Name of the dish- Chinese Style Corn Curd

Recipe by Chef Ananya Banerjee

Ingredients

1. 1 tin cream style sweet corn 400 grams

2. 1 cup corn flour

3. White pepper powder 1/2 teaspoon

4. Spring onion greens chopped 1 stalk

5. Oil for deep frying for greasing

6. Salt to taste

Method

1. Heat a pan. Mix together sweet corn, corn flour, salt, white pepper powder and add to the pan. Cook on high heat for five minutes or till the mixture thickens.

2. Add spring onion greens and mix well. Remove from heat.

3. Grease a plate or a barfi tray with oil and sprinkle with some corn flour, spread the sweet corn mixture on it, smoothing the surface. Set aside to cool.

4. Cut out square or diamond shaped pieces and dust with some cornflour. Deep-fry the pieces till golden.

Name of the dish- Salami Pinwheels

Recipe by Prasuma – Pioneer in Deli Meats and Cold cuts

Having a stash of these pinwheels in the freezer makes last-minute entertaining a breeze. We like to serve these on a cheeseboard with a small pot of fig jam—the figgy sweetness goes so nicely with the savory salami. It’s worth seeking out all-butter puff pastry, which offers a much better flavor than one made with oil.

MAKES 6 DOZEN PINWHEELS | TOTAL TIME: LESS THAN 60 MINS

Ingredients:

1 (18-ounce) package frozen puff pastry sheets, defrosted

1 (4-ounce) package Prasuma Salami, finely chopped

1 cup shredded Parmesan

1 large egg, lightly beaten

Freshly ground black pepper

INSTRUCTIONS:

Working with one sheet at a time, lightly roll out the puff pastry. Sprinkle half of the salami and Parmesan evenly over each sheet of puff pastry. With a long side facing you, roll up the pastry into a tight spiral. Wrap tightly in wax paper then in plastic wrap until ready to bake, up to 1 month.

Remove the pastry rolls about 15 minutes prior to baking, so they can soften enough to cut. Preheat the oven to 220°C. Line 2 baking sheets with parchment paper.

Cut each pastry roll into ¼-inch-thick slices and arrange on the baking sheets. Brush the tops of the spirals with the egg wash and sprinkle lightly with black pepper.

Bake until golden brown and crisp, 15 to 18 minutes. Serve warm or room temperature.

Name of the Recipe - Kashmiri Kahwa

Recipe by – Chef Pallavi Nigam

Ingredients-

Makes for two

Water 2 and a half cup

Green tea leaves 1 tbsp.

Cinnamon 1/2 inch

Cloves 2

Cardamom 2

Rose petals 1 tsp.

Saffron 5-6 strands

Honey optional 1 tsp.

Method of making-

Add the water to a saucepan, let it come to boil.

Add all the spices, simmer for 3-4 minutes, add honey, mix well.

Switch of flame, let it stand for 2-3 minutes.

Strain and serve with dry fruits.

Indian Grilled Chicken Pasta

Salad by Chef Mithu Sonar of Gulmurg Restaurant - THE SHALIMAR HOTEL

Ingredients: 150 gm grill chicken, 30 gm lettuce, salt/pepper - 05 gm, Cherry Tomato 10 gm, Olive Green/Black - 10 gm, Oilve Oil - 10 gm, Garlic - 5 gm, Thyme mixed - 5 gm, Penne pasta - 70 gm, cocktail sauce - 50 gm, chilli sauce, Mayonnaise sauce, Barbecue sauce, Tomato ketchup

PROCESS OF MAKING THE SALAD

1. Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning,

2. Lightly oil the grill gate. Grill chicken for 6-8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips,

3. Meanwhile, place the penne pasta in a large pot of lightly salted boiling water. Cook for 8-10 minutes, until al dente. Drain and rinse with cold water to cool.

4. In a large bowl, mix together the cheese, olive, lettuce, and cherry tomatoes. Toss with the cooled chicken and pasta to serve.