The monsoon season brings with it the soothing sound of rain, cool breezes, and an irresistible craving for comforting foods. As the weather turns pleasant, our taste buds naturally seek snacks and dishes that are warm, flavourful, and satisfying. From crispy fritters and spicy puffed rice to wholesome steamed delicacies, traditional Indian kitchens come alive with recipes that perfectly complement rainy days.
Chef Reetu Uday Kugaji, a renowned Culinary Expert and Chef Consultant with over 28 years of experience, shares five delightful recipes that capture the essence of the monsoon season. These dishes celebrate regional flavours from across India while offering a wonderful balance of taste, texture, and nourishment.
5 Monsoon Recipes by Chef Reetu Uday Kugaji
Sabudana Bhel (Sago Bhel)
A Unique Bhel that not only has a burst of flavours and various textures, but is Nutritious too. A mix of various ingredients that is easily available in your pantry. Say a big no to junk foods & snack on this bhel when hungry.
- Soaking Time of Sabudana: 6 Hrs
- Preparation Time: 20 mins
- Cooking Time: 4 to 5 mins
- Serves -4
Ingredients:
- Sabudana, soaked overnight- 1 cup
- Peanut Oil- ½ tbsp.
- Cumin Seeds- 1 tsp.
- Rock Salt- to taste
- Red Chilli powder- ½ tsp.
- Cumin Powder- ½ tsp.
- Green Chillies, finely chopped- 2
- Sweet Potato, boiled, peeled & cubed- 1 small
- Coriander leaves, finely chopped- ½ tbsp.
- Fried / Roasted Peanuts- ½ tbsp.
- Phalhari Chiwda- ½ tbsp.
- Fresh Pomegranate Pearls- 1 tbsp.
- Chaat Masala- ½ tsp.
For the Topping:
- Falhari chiwda- 1/4 th. tbsp.
- Fresh pomegranate pearls- 1/4 th. tbsp.
For the Drizzling:
- Lemon Juice- 2 tsp.
- Whisked Sweetened Curds- 1 tbsp.
- Hare Dhaniye Ki Chutney- 1 tbsp.
- Imli, Gur Aur Khajur ki Chutney- 1 tbsp.
Method:
- Heat oil in a pan, add cumin seeds. Let them crackle.
- Add the soaked Sabudana.
- Cook, stirring it gently until translucent.
- Add rock salt, red chilli powder & cumin powder. Mix well.
- Transfer into a glass mixing bowl. Cool it completely.
- Now add the finely chopped green chillies, cubed Sweet Potato (Shakarkandi), chopped fresh coriander leaves, peanuts, Phalhari Chiwda, fresh Pomegranate Pearls, Chaat Masala, and fresh lemon juice. Mix well.
- Now transfer to the serving bowls.
- Before serving the Bhel, sprinkle more Phalhari chiwda & pomegranate pearls.
- Before serving the Bhel, drizzle whisked sweetened curds, Hare Dhaniye Ki Chutney& Imli Gud Aur Khajur ki Chutney.
- Mix well & enjoy relishing it with Hot Coffee or Adrakwali Cutting Chai.
Chef’s Note: Since I love consuming Curds I have added it in this recipe. Usually, it does not go in a Bhel. You may skip adding it.
Chef Reetu Uday Kugaji Tip: You may add deseeded & chopped tomatoes, if desired
Kothimbir Vadi (Fresh Coriander Leaves Vadi)
Kothimbir Vadi is a much-loved Maharashtrian delicacy that celebrates the fresh, aromatic flavours of coriander leaves. Finely chopped coriander is combined with Bengal gram flour, rice flour, coarsely ground peanuts, white sesame seeds, and a blend of traditional spices to form soft, spiced dough. The mixture is shaped into rolls, gently steamed until firm, then sliced and lightly fried until crisp and golden.
This irresistible snack brings together the earthy nuttiness of gram flour, the freshness of coriander, and the subtle crunch of sesame and peanuts. Perfectly paired with spicy green chutney or a hot cup of masala cutting chai, it makes for a delightful teatime treat.
- Preparation Time: 20 minutes
- Steaming Time: 12 minutes
- Frying Time: 3 to 4 minutes
- Serves: 2
Ingredients:
- Fresh coriander leaves-1 cup, washed, drained, moisture-free, and finely chopped
- Ginger-green chilli paste -1 tsp.
- Bengal gram flour – ½ cup
- Rice flour -1 tbsp.
- Coriander powder – 1 tsp.
- Red chilli powder – 1 tsp.
- Turmeric powder – 1 tsp.
- Garam masala powder – ½ tsp.
- Cumin powder – ½ tsp.
- Lemon juice -1 tsp.
- Salt – to taste
- Sugar – ½ tsp.
- Sesame oil – 1 tsp.
- Roasted, skinned peanuts, coarsely ground – 2 tsp.
- White sesame seeds -2 tsp. (plus 1 tsp. for sprinkling)
- Asafoetida – a pinch
- Water – as required to bind
- Refined Oil – for greasing and frying as needed
- Water – about 3 cups for steaming
Method:
- In a large mixing bowl, combine finely chopped coriander leaves and ginger-green chilli paste.
- Add Bengal gram flour, rice flour, coriander powder, red chilli powder, turmeric powder, garam masala, and cumin powder. Mix well.
- Add lemon juice, salt, sugar, sesame oil, coarsely ground peanuts, sesame seeds, and asafoetida.
- Mix thoroughly to form an even blend.
- Gradually add water, little by little, to make a firm yet pliable dough.
- Shape the dough into a cylindrical roll.
- Pour about three cups of water into a steamer, bring to a gentle boil, and reduce the flame to low.
- Lightly grease a steel plate with oil, place the roll on it, and steam for 12 minutes.
- Check by inserting a skewer; if it comes out clean, the roll is cooked through.
- Allow it to cool completely before cutting into even, round slices.
- Heat a little oil in a non-stick pan, place the vadis and sprinkle some sesame seeds. Shallow-fry on medium heat until both sides are golden and crisp.
- Transfer onto a food-grade stainless steel mesh rack to drain excess oil.
- Serve hot and crisp with chutney of your choice or with a strong, kadak masala cutting chai.
Chef Tips:
- A little garlic paste may be added for extra flavour.
- Ensure coriander leaves are completely moisture-free before chopping to prevent sogginess.
- Always cool the steamed roll fully before slicing for neat, even vadis.
- For a crunchier version, the vadis can also be deep-fried.
Nadru Monje
(Kashmiri Style Lotus Stem Fritters)
These fritters need no batter-coating. You just need to dredge the long, thin slices of lotus stems in rice flour, which is mixed with salt and spices & deep-fry.
- Prep Time: 30 min
- Cooking Time: 15 min
- Serves: 4
Ingredients:
- Lotus stems fresh & washed thoroughly – 425 gm.
- Kashmiri red chili powder -2 tsp.
- Cumin seeds, crushed-1 1/2 tsp.
- Salt -to taste
- Vegetable oil – as required for deep frying
Method:
- Wash the lotus stems.
- Remove the head & Tail.
- Now soak it in salted water.
- Peel them using a sharp vegetable peeler.
- Wash them again thoroughly, under running water.
- Cut the lotus stem into 2-inch-long & thin pieces.
- Pat dry & place in a large glass bowl.
- Add the rice flour, red chilli powder, crushed cumin seeds & salt to taste.
- Mix well and set aside so that the stems can absorb the moisture.
- If you see white patches of dry flour, you may sprinkle a little water & mix well.
- Heat oil & reduce the flame to medium, deep-fry the pakoras in small batches by dropping them one by one until golden & crisp
- Place on an absorbent kitchen paper. Serve hot.
- Goes best with Doon Chetin (Walnut Chutney).
Chef Reetu Uday Kugaji Tip:
I do not prefer adding edible food colour; therefore, you may increase the quantity of red chilli powder, which isn’t spicy but imparts red colour to the fritters
Girmit (Karnataka Style Masala Puffed Rice) (Mandakki Upkari)
A beloved North Karnataka classic! Girmit is a delightful mix of crisp puffed rice, onions, peanuts, coriander, and a tangy-spicy masala that brings together vibrant flavours and textures in every bite. Best enjoyed fresh and paired with hot Menasinakai Bajji.
Ingredients:
- Puffed rice 2 cups
- Onion finely chopped 1 + 1
- Potato, cubed-1
- Green chilli, finely chopped 1
- Coriander leaves, finely chopped 2 tbsp.
- Tamarind pulp-1/4 th tbsp.
- Jaggery powder-1 tsp.
- Fried peanuts
- Oil -2 tbsp.
- Mustard seeds -1 tsp.
- Cumin seeds-1 tsp.
- Asafoetida-1/4th tsp.
- Curry leaves -1 sprig
- Turmeric powder -1/4th tsp.
- Salt- to taste
- Water -3 to 4 tbsp.
- Roasted Bengal gram powder (Putani powder)- 1 tbsp.
- Nylon sev / sev-1/2 tbsp.
Method:
- Heat oil in a kadai on medium flame. Add mustard seeds, cumin seeds & let them crackle.
- Add asafoetida, curry leaves, and sauté for a few seconds.
- Add chopped onion & cook till soft & translucent.
- Add chopped green chilli. Add salt and turmeric. Add potatoes. Sprinkle a little water. Cover & Let it cook until done.
- Now add tamarind pulp/water, jaggery powder. Cook for a few sec
- Switch off the flame
- In a large glass bowl, add the puffed rice. To that add fried peanuts, chopped coriander, onion, tomatoes & the cooked girmit mixture. Mix well
- Add the roasted Bengal gram powder. Mix well
- Serve immediately, topped with sev
- Goes best with Menasinakai Bajji
Chef Tips:
- Use fresh, crisp puffed rice for the best texture.
- Adjust the water quantity to control the softness or crunchiness of the girmit.
- For extra flavour, add finely chopped raw mango when in season.
- Serve instantly, as girmit tends to turn soggy if kept for long.
Indori Poha (Indori Style Steamed Poha)
Indori Poha is light, fluffy, and full of flavour. Steamed to perfection and topped with fresh onions, pomegranate pearls, crunchy boondi, Ratlami sev, Jeeravan masala, and a squeeze of lemon for that signature Indori taste. A timeless street food & breakfast classic from the heart of India.
- Preparation Time: 10 min
- Cooking Time: 2 min
- Steaming Time: 8 min
- Serves: 4
Ingredients:
- Poha, thick-2 1/2 cups
- Turmeric powder-1/4 th tsp.
- Sugar-1 tsp.
- Salt- to taste
- Oil-1 tbsp.
- Mustard seeds-1 tsp.
- Fennel seeds-1 tsp.
- A pinch of asafoetida + 1/4 tsp. of water… mix
- Green chilies, chopped-2
For the Topping:
- Coriander leaves chopped-2 tbsp.
- Onions, finely chopped-1/4 th cup
- Jeeravan masala-as required
- Fresh pomegranate pearls-2 tbsp.
- Masala boondi-2 tbsp.
- Indori / Ratlami sev-1/4 th cup
- Lemon juice: 4 tsp.
Method:
- Place the poha in a strainer/colander
- Sieve it gently & rinse the poha in running water, drain & set aside for a few seconds.
- Now stir gently.
- Add turmeric, sugar & salt.
- Mix gently & set aside. In a tempering pan, heat oil
- Lower the flame, add mustard seeds, let them crackle
- Add fennel seeds & asafetida. Add the green chillies and sauté for a few seconds.
- Pour over the poha. Mix gently.
- Heat water in a Deep Utensil. Place the colander over it without it touching the water. Cover & steam it for 7 to 8 min. Remove the colander & its lid.
- Mix the poha. Now transfer the poha to serving plates & add onion & coriander leaves. Sprinkle the spice-mix
- Add pomegranate pearls. Top it with masala boondi & Indori Sev. Drizzle lemon juice
- Serve hot
Chef Reetu Uday Kugaji Tip:
- You may add 2 tbsp. of fried peanuts to the poha
To prepare Jeeravan Masala
Chef Tips:
To prepare Jeeravan Masala, dry roast & grind to a fine powder
- Cumin Seeds-1/2 tbsp.
- Coriander Seeds- 1/2 Tbsp.
- Cinnamon Stick-1/2 inch piece
- Fennel Seeds-1 tsp.
- Black pepoercorns-4
- Cloves-4
- Bay leaves-2
- To the above dry roasted & ground spice-mix, add Kashmiri Red Chilli Powder +Spicy Red Chilli Powder-2 tsp.
- Asafoetida-a pinch
- Turmeric pwd-1/4th tsp.
- Nutmeg, grated -1/4 th tsp.
- Dry Ginger pwd-1/4 th tsp.
- Dry Mango pwd-1 tsp.
- Sugar-1/2 tsp.
- Rock Salt-1/2 tsp.
- Salt-1/4 th tsp.
So the next time rain clouds gather, and the aroma of wet earth fills the air, skip the packaged snacks and treat yourself to something homemade. Brew a cup of tea, gather your loved ones, and savour these regional favourites that make the monsoon season truly special.