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In India, monsoon season occurs between July and August, but this year, the showers have come early, ain’t it? So, isn’t it time to start making some amazing recipes for you and your loved ones?
We selected our favourites that you can make around the time of monsoon. While you can always follow the quintessential samosa or pakora recipe, these options are not only different, delicious and bursting with colour, but they also have the good benefits too —
1. Avo-Mango Lassi
Ingredients:
- 1 cup Greek yoghurt
- 4 to 5 ice cubes
- Avocado chunks from 1/2 of an avocado
- 1 cup mango chunks
- Jaggery powder to taste
- Pinch of black salt
- ½ teaspoon minced ginger
- 1 teaspoon lemon juice
- 2-3 basil leaves
Method:
• Add the ingredients into a blender and blend to create this refreshing beverage
2. Paneer Palak Moilee
Ingredients:
- 200g cottage cheese
- 1 cup spinach leaves
- ½ cup diced zucchini
- ½ cup diced bell peppers
- ⅓ cup sliced spring onions
For Moilee Sauce
- 1 tbsp coconut oil
- 1 tsp black mustard seeds
- 2 tsp urad dal
- 1 sprig curry leaf
- 2 tbsp julienne ginger
- 1 tbsp green julienne chilli
- 8 tbsp sliced onions
- 1 cup coconut milk
- ½ tsp turmeric powder
- 7 tbsp blanched & chopped tomatoes
Method:
- In a pod, add the coconut oil and allow to heat.
- Once smoking, add the urad dal, mustard seeds, sliced onions, green chillies, ginger, curry leaves, and the turmeric.
- Sauté for 5 minutes on a low flame.
- Add the blanched tomatoes, zucchini and bell peppers.
- Sauté well until the vegetables are well coated with the rest of the ingredients.
- Add the coconut milk and slowly simmer for 8 minutes.
- Add the spinach to the Moilee.
- Season to taste.
- Add the cottage cheese in the sauce.
- Finish the Moilee again with some fried curry leaves in coconut oil.
3. Broccoli And Amaranth Risotto
Photo: James Sutton
Ingredients:
- 1 cup dry quinoa
- 2 cups/1 small bunch of amaranth leaves and stems
- 2 cups water
- Salt and black pepper to taste
- 1 tsp groundnut oil
- 1 cup spinach, roughly chopped
- ½ yellow onion, chopped
- ½ cup of coconut milk
- 1 tbsp garlic cloves, minced
- 2 walnuts
- 1 tsp red chilli flakes
- 1 head of broccoli
Method:
- Pick, wash and dry the amaranth leaves
- Cut the broccoli into florets. Peel and slice the stems and set them aside
- In a skillet/pan, sauté the broccoli florets with garlic and chilli flakes. Season with salt and black pepper. Set aside
- Combine the quinoa and water in a saucepan over high heat, bring it to a boil, then cover and reduce the temperature to low.
- Allow it to simmer for 15 minutes, or until all the water is absorbed
- While the quinoa cooks, heat some oil in a skillet over medium heat and sauté the onion for 5 minutes.
- Add in the garlic, broccoli stems and the red amaranth and continue to sauté until the vegetables are tender (about 5 more minutes).
- Transfer the cooked veggies into a blender, add the half cup of water and blend until smooth
- Add this mixture to the cooked quinoa and add in the coconut milk.
- Season to taste.
- Bring it to a simmer
- Garnish with broccoli florets and grated walnuts
Start making the most of monsoon season now! We hope that you will enjoy these recipes!
