The arrival of the monsoon brings relief from the hot summer days and the craving for comfort foods and savoury snacks. As you enjoy, the downpour in the company of hot and delicious food with your loved ones, elevate this experience by adding seasonal goodies to make it healthier and wholesome. Renowned Chef Kunal Kapur recommends some easy-to-prepare, popular dishes such as Cauliflower Soup, Crispy Corn Salt & Pepper, Crispy Baby Corn Fritters and Veg Seekh Kebab to warm you up on cold and wet days.
Complement the preparation of these monsoon-friendly snacks at home by using the right ingredients including a healthy cooking oil. Opt for multisource edible oils with a good balance of MUFA (monounsaturated fatty acids) and PUFA (Polyunsaturated fatty acids), antioxidants, and vitamins that help make nourishing yet flavourful snacks.
Cauliflower Soup
A fresh, creamy and comforting bowl of soup is a delicious addition to a rainy day
Image courtesy: Chef Kunal Kapur & Saffola Oils
Ingredients
• 1 small Cauliflower
• 2 1/2 tablespoons of Saffola Gold Oil
• ½ teaspoon of Nigella seeds (Kalonji)
• ½ tablespoon of chopped Garlic
• 3 tablespoons of chopped Onion
• Handful of tender Cauliflower leaves
• 1½ tablespoons of All Purpose Flour (Maida)
• Salt – to taste
• 1½ cups of Milk
• 1½ cups of Water
• Water – as required
• ½ cup of grated Cheese
• Handful of chopped Coriander
• A pinch of Pepper Powder
Preparation time: 40 mins
Serves: 2
Steps to follow
• Place a large pot over medium heat and pour in Saffola Gold oil. Add kalonji, cauliflower leaf, chopped garlic, and chopped onion and sauté them until the onions become translucent
• Then mix in All-purpose flour and add the cauliflower florets to the pot. Sprinkle cheese, and salt and cook till the cauliflower turns slightly brown. Pour milk and water while stirring continuously to avoid formation of lumps in the soup
• Lower the heat and cover the pot, allowing the soup to simmer for 15-20 minutes. Once the cauliflower is cooked and turns tender, puree it with a blender until smooth
• Sprinkle grated cheese over the soup and allow it to melt. Mix them well. Add a dash of chopped coriander stem and pepper. Serve it hot
Crispy Corn Salt & Pepper
A modern twist to the humble corn that can double as a flavourful snack or mouth-watering side dish
Image courtesy: Chef Kunal Kapur & Saffola Oils
Ingredients
For Marinating
• 2 cups of boiled Sweet Corn Whole Kernel
• 5 tablespoons of Corn Starch
• A dash of Water
• Saffola Gold Oil- for frying
For Tossing
• 3 tablespoons of Saffola Gold Oil
• 1 tablespoon of chopped Garlic
• 1 teaspoon of chopped Ginger
• 1 teaspoon of chopped Green chilli
• 4 tablespoons of chopped Onion
• 3 tablespoons of chopped Capsicum
• Salt – to taste
• Black Pepper Powder – to taste
• 3 tablespoons of light Soya Sauce
• ½ tablespoon of Chilli Sauce
• ½ cup of chopped Spring Onion
• ½ no of Lemon
Preparation time: 30 mins
Serves: 2
Steps to follow
• To prepare Crispy Corn Salt & Pepper, boil corn kernels in a deep-bottomed vessel. Strain and cool them. Once cooled, sprinkle some cornstarch over them and mix them evenly. Add a dash of water to help the cornstarch coat the kernels evenly
• Heat Saffola Gold oil in a deep-bottomed pan and fry the starch-coated corn kernels until crisp and golden. Be careful while frying, pour a handful of coated kernels in the oil as they tend to pop
• Place the fried corn kernels on an absorbent sheet of paper to drain excess oil
• Take another pan, heat some Saffola Gold oil and add chopped garlic, ginger, green chilli and onions. Stir them on high heat. Then, toss in some green, red and yellow capsicum and sauté them
• Then, mix in the fried corn kernels. Keep the heat high and add salt, pepper, soy sauce and chilli sauce while tossing the mixture
• Garnish it with a handful of chopped spring onion and a dash of lemon and turn off the heat. Serve it hot
Crispy Baby Corn Fritters
A favourite across all age groups, this is a savoury and yummy snacking option on a rainy day
Image courtesy: Chef Kunal Kapur & Saffola Oils
Ingredients
• 12 nos of tender Baby corn
• Saffola Gold Oil – for frying
• Chaat masala – for sprinkling
For batter
• 3 tablespoons of Gram Flour (Besan)
• 2 tablespoons of Rice flour
• 1 tablespoon of Cornstarch
• Salt – to Taste
• 1 tablespoon of Coriander powder
• ½ teaspoon of Turmeric
• 2 teaspoons of Cumin powder
• 1 teaspoon of Chilli powder
• A chopped Green chilli chopped
• 1 tablespoon of chopped Ginger
• 2 tablespoons of chopped Curry leaves
• 1 tablespoon of chopped Coriander chopped
• ⅓ cup of Water
Preparation time: 30 mins
Serves: 3
Steps to follow
• Prepare the batter to fry the baby corn by mixing all the ingredients mentioned under “for batter” in a deep-bottomed vessel
• Use a large whisk to mix the batter, ensuring it is free of lumps and has a pourable consistency
• Now, ready the baby corns by cleaning and patting them dry. Then, season the baby corn by adding a bit of salt, chilli powder and besan. Mix them well
• Heat Saffola Gold oil in a frying vessel. Take the seasoned baby corn, dip them into the batter and fry them till golden brown
• Place the fried baby corn on paper towels to absorb excess oil. Sprinkle some chaat masala over them. Plate them, garnish the dish by placing a fresh sprig of coriander and serve them hot
Veg Seekh Kebab
Loaded with vegetables, these soft and juicy kebabs are a delicious snack option that can be cooked over a pan or tawa
Image courtesy: Chef Kunal Kapur & Saffola Oils
Ingredients
• 1 1/2 tablespoons of Saffola Gold oil for frying
• ¼ cup of chopped Carrots
• ¼ cup of chopped Cauliflower
• ½ teaspoon of Red chilli powder
• 1 teaspoon of Coriander powder
• 1 teaspoon of Cumin
• ½ teaspoon of Dried Fenugreek powder
• ¼ cup of chopped Beans
• ½ teaspoon of Garam Masala
• 2 tablespoons of finely chopped Ginger
• ½ cup of grated Cheese
• ½ cup of mashed Paneer
• ½ cup of mashed Potato
• Salt - to taste
• 3 tablespoons of roasted Gram Flour (Besan)
• A chopped Green chilli
• ½ teaspoon of Roasted Cumin Powder
Preparation time: 40 mins
Serves: 4
Steps to follow
• Heat Saffola Gold oil in a pan and add cumin. Then add in the chopped carrots, beans, and cauliflower
• Sauté them for 3 minutes, then remove them from the heat, transfer fried vegetables to a plate and allow it to cool
• Now add in the remaining ingredients – green chilli, red chilli powder, coriander powder, cumin powder, ginger, dried fenugreek, garam masala, cheese, paneer, potato, gram flour and salt – and mix them well
• Take a handful of kebab mixture and put it on the wooden skewer gently. Prepare the remaining kebabs on the skewer, in the same manner
• Heat a tawa or grill pan, and add some Saffola Gold oil to it. Place the skewers on the tawa and cook them on high flame for a quick fry. Keep turning each of the skewers as they turn crispy and golden brown on all sides
• Remove the veg seekh kebabs carefully and serve them hot
Choose from these delightful, mouth-watering delicacies that are perfect for a rainy day while enjoying the lush green surroundings and soothing pitter-patter of rain with your loved ones. Celebrate the monsoon and indulge in a feast of comfort foods made with seasonal produce. Pair these delicious snacks with your favourite beverage and turn your home into a cosy haven.
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