Classic Monsoon Food Combinations To Eat This Rainy Season

The rains not only bring along respite from the heat but also awakens the inner foodie! With the first rains comes the demand for garma garam bhajiya (or pyaaz ki pakore, as they’re called in the North)! Kids step out to enjoy the monsoon while the parents watch the earth turn green with a cup of masala chai. It’s a routine formed over generations and a major reason why Indians love rains. Click here to know which monsoon fruits and vegetables are healthy for you in this season.

1. Masala Chai & Bhajiya

Method: 1. In a small pot, bring the water to a boil. 2. Add all the spices along with sugar, ginger and tea leaves. 3. Let this simmer for a minute or two on low flame. 4. Once it becomes fragrant, add the milk. 5. Boil the tea for less than a minute. 6. Strain and serve with garam bhajiyas!

2. Manchow Soup & Stir-Fried Veggies

Method: 1. In a large kadhai heat, heat the oil and saute ginger, garlic and green chilli. 2. Also, saute ½ onion until it shrinks slightly. 3. Next, add ½ carrot, 3 tablespoons cabbage, ½ capsicum, 5 beans and 2 tablespoons coriander stem. 4. Stir fry for a minute without overcooking them. 5. Now pour 4 cup water and add ¾ teaspoon salt. mix well. 6. Boil until all the flavours are well absorbed. 7. Now add 2 tablespoons soy sauce, 2 tablespoons vinegar, ½ teaspoon pepper powder and 1 teaspoon chilli sauce. mix well. 8. In a small bowl take 1 teaspoon cornflour and mix with ¼ cup water. 9. Pour the cornflour slurry and stir well. 10. Stir and boil until the soup thickens slightly and turns glossy. 11. Now add 2 tablespoons coriander and give a good mix. 12. Enjoy the soup topped with some fried noodles.

3. Jalebi & Samosa

Method: 1. Take the flour, carom seeds and salt in a bowl. Mix well and add ghee or oil. 2. With your fingertips rub the ghee or oil in the flour to get a breadcrumb-like consistency. 3. The whole mixture should clamp together when joined. 4. Add 1 or 2 tablespoons of water. begin to knead adding water as required. 5. Knead to a firm dough. Cover the dough with a moistened napkin and keep aside for 30-40 mins.

4. Sangria & Pasta

Method: 1. In a large pitcher stir in the wine, vodka, pomegranate juice, apple juice, lime juice, lemon soda, simple syrup, ginger juice. 2. Add the ice cubes, sliced fruit, mint leaves (pudina), crush them in your palm before adding. 3. Next, add the lime slices, orange slices and stir well. 4. Strain it into a cocktail glass filled with fresh ice.

5. Misal & Piyush

Method: 1. First take the shrikhand, dahi, milk, sugar, cardamom powder, nutmeg powder in a mixing bowl. 2. With a handheld blender or a wired whisk, just blend everything well till smooth and creamy. You can also blend in a jar in an electric blender. Keep the piyush in the refrigerator for at least 2 hours for it to get chilled. 3. A suggestion is to add 2 tablespoons of sugar first. If the sweetness is less, then you can add 1 tablespoon sugar later. 4. Pour the chilled piyush in glasses, and top with pistachio or almond slices and saffron. 5. Enjoy with misal pav!