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Monsoon recipes: 5 scrumptious snacks

By Reshma Aslam
July 08, 2016 14:18 IST
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We'd asked you, dear readers to share your favourite monsoon recipes.

Rediff reader Reshma Aslam shares five finger-licking recipes. You can share yours too!

Chicken samosas

Chicken Samosas

Photograph: Jessica and Lon Binder/Flickr.com

Ingredients

  • 1/4 kg chicken pieces (cut into very small pieces)
  • 1 medium sized onion (chopped)
  • 1 tbsp tandoori masala
  • 1 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • 2 cubes cheese (grated)
  • 1/2 cup capsicum (finely chopped)
  • 1 packet samosa patti
  • 3 tbsp wheat flour
  • A handful of coriander leaves (chopped)
  • 1/4 cup water
  • Oil for frying
  • Salt 

Method

For samosa filling

  • Wash and drain the chicken well.
  • Put the chicken in a mixing bowl.
  • In another plate grate the onion.
  • Once done, squeeze it with the palm of your hand. Remove all the water from the onion.
  • Add onion to the chicken pieces.
  • Add chopped capsicum, salt, ginger garlic paste, tandoori masala and red chilli powder. Mix it well.
  • Place this mixture in a pan and cover it.
  • Cook on low flame for about 20 minutes. Keep stirring.
  • When all the water dries out, the chicken is done. Switch off the gas and let the chicken cool down.
  • Once cool, add coriander and cheese.
  • Samosa filling is ready.

For paste

  • Take wheat flour in a small bowl.
  • Add water and make a paste (this paste acts like gum for the samosas and is used for binding).

To assemble

  • Open the patti packet. Take the ready-made dough and make it into triangles.
  • Add samosa filling and seal the edges with the paste prepared earlier.
  • Heat oil in a pan.
  • Deep fry the samosas.
  • Serve hot.

Note: Make sure the chicken pieces are very tiny because big pieces are not preferred in samosas.


Crispy Aloo Tikki

Crispy Aloo Tikki

Photograph: Soniya Goyal/Flickr.com

Ingredients

  • 6 to 7 potatoes (boiled and peeled)
  • 1 medium sized onion (chopped)
  • 6 to 7 green chillies
  • 1 tsp coriander powder
  • 1 tsp roasted masala (whole red chilli, fennel, coriander seeds, cumin seeds roasted and ground)
  • 1 tsp garam masala
  • 1 cup bread crumbs
  • 1/4 cup cornflour
  • 1/2 cup water
  • A handful of coriander leaves (chopped)
  • Salt
  • Oil (for shallow fry)

Method

  • Peel the boiled potatoes and mash them in a mixing bowl.
  • Add salt and chopped onion and mix.
  • Add coriander powder, chilli powder, roasted masala and garam masala powder. Mix it.
  • Add chopped coriander leaves and blend it.
  • Divide the mixture into small balls using the palm of your hand. Flatten it to make tikkis.
  • Make a mixture of corn flour and water.
  • Dip each tikki in the corn flour paste. Roll it on the breadcrumbs.
  • Heat oil in a pan and shallow fry the tikkis until they turn golden.
  • Serve with green chutney or red sauce.

Baby Corn Manchurian

Baby Corn Manchurian

Photograph: Divya Kudua/Flickr.com

Ingredients

  • 1/4 kg baby corn
  • 4 tbsp all purpose flour
  • 2 tbsp corn flour
  • 1 tbsp ginger garlic paste
  • 1 tsp pepper powder
  • 1 cup capsicum and spring onions (chopped)
  • 1/4 cup tomato sauce
  • 1 tbsp soya sauce
  • 2 tbsp chilli sauce
  • 2 tbsp garlic (chopped)
  • Salt to taste
  • Oil for deep frying

Method

  • Wash and drain the baby corn.
  • In a mixing bowl, add salt, ginger garlic paste, pepper powder and mix.
  • Add all purpose flour and corn flour. Mix.
  • Add water to the mixture and make a paste (the batter shouldn't be too runny; it should be thick).
  • Add baby corn and coat it well.
  • Heat oil in a pan for deep frying and fry baby corn till they turn golden. Remove from oil and keep it aside.
  • In another pan, add two tablespoons of oil and heat it.
  • Add chopped garlic. Once the garlic turns golden in colour, add tomato sauce, soya sauce and chilli sauce. Fry well.
  • Add capsicum and spring onions and stir fry.
  • Add baby corn and toss well.
  • Switch off the gas. Serve.

Chicken Onion Pakoras

Chicken Onion Pakoras

Photograph: Kind Courtesy Reshma Aslam

Ingredients

  • 1/4 kg chicken (boneless)
  • 2 medium sized onions (julienned)
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tsp roasted masala (whole red chilli, fennel, coriander seeds, cumin seeds roasted and ground)
  • 1 tbsp ginger garlic paste
  • 4 tbsp rice flour
  • 4 tbsp gram flour
  • A handful of coriander leaves (chopped)
  • A handful of mint leaves (chopped)
  • Few curry leaves
  • Oil for frying
  • Salt to taste

Method

  • Cut the chicken into fine, thin small pieces.
  • Wash and drain the chicken well.
  • Take a vessel and add the chicken pieces with salt and ginger garlic paste.
  • Boil the mixture till the chicken becomes tender.
  • Once done, shred the chicken and keep in a bowl. Make sure that you do not discard the chicken stock.
  • Take a big mixing bowl and add shredded chicken, salt, turmeric powder, roasted masala and chilli powder.
  • Add onions, coriander leaves, mint leaves, curry leaves, rice flour and gram flour. Mix it well.
  • Add the chicken stock bit by bit. Keep on mixing it using the hand. Remember this mixture should be something in between being thick and runny.
  • Make small balls from the mixture.
  • Heat oil in a pan and place the mixture balls in it for deep frying.
  • Once they turn golden brown, remove it from the pan. Serve hot with green chutney.

Paneer Cutlets

Paneer Cutlets

Photograph: Hrishikes/Creative Commons

Ingredients

  • 1/4 kg paneer (grated)
  • 1/2 cup capsicum (finely chopped)
  • 6 to 7 green chillies (finely chopped)
  • 3 to 4 cheese cubes (grated)
  • 1 small onion (chopped)
  • 2 tsp pepper powder
  • 1 cup bread crumbs
  • 1/2 cup corn flour
  • 2 tsp roasted masala (whole red chilli, fennel, coriander seeds, cumin seeds roasted and ground)
  • Salt to taste
  • Oil for deep frying

Method

  • In a bowl, add grated paneer, salt, pepper powder and the roasted masala. Mix it well.
  • Add capsicum, green chillies and onions.
  • Add grated cheese and mix it well.
  • Make small tikkis from the mixture. Refrigerate.
  • Make a batter of corn flour, salt and water in a bowl.
  • Spread breadcrumbs in a plate.
  • Heat oil in a pan.
  • Remove the tikkis from the fridge. Dip each in the corn flour, salt and water batter.
  • Roll it on the bread crumbs.
  • Heat oil in a pan and deep fry the pieces until golden brown. Serve hot with green chutney or red sauce.

ALSO SEE

Monsoon Munchies: Pull Apart Dabeli and Baked Vada

10 yummy monsoon treats

Monsoon recipes: Onion pakoda, apple pasta and more

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Reshma Aslam Mumbai
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