For The Love Of Rain And Comfort Food: Monsoon Recipes To Indulge In This Season
Monsoon calls for some indulgent recipes. Check out these recipes that bring hearty and soul-soothing flavours to your plate.
There's something about the monsoon that awakens the appetite in unexpected ways. The earthy scent of rain hitting dry soil, the cool breeze curling through the air, and the rhythmic sound of raindrops on windows – it's the perfect backdrop for indulgence. Whether it's a piping bowl of broth, crispy bites fresh off the pan, or slow-cooked dishes rich in flavour, monsoon food is all about warmth and nostalgia.
Rajesh Kumar, Chef de partie at Araiya Palampur has shared three monsoon special recipes that bring this mood to your plate – hearty, soul-soothing, and made for rainy day rituals.
Falafel with Beetroot Labneh & Pickled Onions
This dish is a vibrant interplay of flavour, colour, and nutrition – all crucial during the monsoon when the palate craves freshness but also depth. It's a contemporary Middle Eastern small plate with clean, seasonal, plant-forward flair.
Beetroot Labneh:
Quick Pickled Onions:
Method:
1. Falafel: Blend chickpeas with herbs, garlic, onion, and spices till coarse. Add baking soda. Rest for 30 mins. Shape and deep fry or air fry.
2. Labneh: Mix beetroot puree with hung curd, lemon juice, salt, and olive oil. Chill.
3. Onions: Combine vinegar, sugar, salt, and water. Pour over sliced onions. Let it sit for an hour.
This dish is a fusion of nourishment and indulgence – a breakfast plate that aligns with mindful eating trends without compromising flavour. Sorghum (jowar) is an ancient grain rich in fibre and antioxidants, making it an ideal monsoon grain as it promotes better digestion and immunity.
Ingredients:
Sorghum (Jowar) flour – 150g
Whole wheat flour – 50g
Baking powder – 5g
Baking soda – 2g
Salt – a pinch
Jaggery powder – 25g
Buttermilk – 250ml
Eggs – 2 nos
Vanilla essence – 1 tsp
Nutella – 100g
Bananas (ripe) – 2, sliced
Ghee or butter – for cooking
Toasted almonds – for garnish
Maple syrup or honey – optional
Method:
1. In a bowl, sift sorghum flour, wheat flour, baking powder, baking soda, and salt.
2. In another bowl, whisk eggs, jaggery powder, vanilla essence, and buttermilk.
3. Fold wet mixture into dry. Let it rest for 10 minutes.
4. Heat a non-stick pan. Grease with ghee. Pour batter and cook until bubbles form. Flip and cook other side till golden.
5. Plate with a generous smear of Nutella, banana slices, toasted almonds, and a drizzle of honey or maple syrup.
Mozzarella Tomato Insalata with Basil Oil
This reimagined Caprese-style salad brings visual drama and clean eating together on one plate.
Ingredients:
Buffalo mozzarella – 125g
Heirloom tomatoes – 3 varieties, 250g (sliced/cut as desired)
Cherry tomatoes – 100g, halved
Microgreens – 10g
Fresh basil leaves – 15g
Olive oil – 60ml
Sea salt – to taste
Crushed black pepper – to taste
Aged balsamic glaze – for garnish
Method:
1. Blend basil leaves with olive oil to make a vibrant basil oil. Strain.
2. Arrange tomato slices and cherry halves artistically on a chilled plate.
3. Tear mozzarella gently and place atop tomatoes.
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4. Drizzle with basil oil, sprinkle sea salt and black pepper.
5. Garnish with microgreens and dots of balsamic glaze.
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tags :
food lifestyle recipes
Location :
Delhi, India, India
First Published:
June 25, 2025, 15:39 IST
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