Each season brings with it a list of delicacies which are innate to it. The rainy season too has a list of piping hot, spicy and fried items which are an integral part of the monsoon menu

There’s a deep connect between hot (both in terms of temperature and in terms of spiciness) food and wet rains. Primarily when the temperature falls, as it’s prone to fall after frequent spells of rains, the body craves for warmth and hence spontaneously reaches out for hot food like say soups or fried items. Secondly the monsoons are a time when nostalgia hits and the gloominess in the environment drags us down. In order to snap out of these dark sentiments one turns to the perennial comforter – food - and the spicier it is the quicker we get a mood lift! Scientists claim that the tryptophan in fried, fatty foods is deployed by the human brain to generate serotonin- the feel-good-happy hormone.

Albeit rains are still to descend in some parts of the country yet, what’s wrong in pre-planning and drawing up a list of monsoon must-haves, eh?  So Foodism brings for you a list of monsoon must-haves along with a recipe of Bangbang Batata from Tara Deshpande’s book "A Sense for Spice".

Kachoris

Fresh from the stove, crunchy and fluffy kachoris are what makes the rains a much-awaited season! With their original roots in Rajasthan kachoris are prepared from gram flour and offered in varieties like Dahi Kachori Chaat; and of course the Aloo and Onion-Stuffed best seller 

Masala Tea 

A piping hot, aromatic cup of tea with a dash of ginger, cardamom, mint and basil will not only give you an emotional high and bust your stress levels but also boost your immunity and keep you safe from the malaises which are a part and parcel of the monsoon

Foodism Tip - Hold the cup of tea close to your mouth and blow into it and then drown your face in the steam 

Pakoras

Another monsoon must-have for people across all age groups and genders is yummy pakoras and a cup of piping hot tea. And there’s a plethora of options to choose from…each more delicious than its precedent! Besides the standard varieties of potato, onion, banana and paneer pakoras; you can also be experimental and try out the cauliflower pakora. Hey don’t forget the mint and tamarind chutneys and a dash of tomato ketchup!
Pakora recipe- https://foodism.xyz/food-stories/Monsoon-Special-Spinach-Pakora-Recipe 

 

Samosa

A round-the-year popular snack in all Indian households, samosas assume pivotal importance during the monsoons owing to their crisp, spicy and hot nature. Tapping this need, food outlets have rolled out options galore besides the humble potato samosa like – keema samosa, chinese samosa, pasta samosa, paneer samosa, lentil samosa … the list is endless!

Soup

Got wet in the rain? Protect yourself from the flu by grabbing a bowl of your favourite hot soup – it could be the creamy tomato soup or even simple stock with mixed veggies. Not only will it warm you up but it will also restrain you from going on a guilt trip as it’s a healthy and nutritious option.

Click here for a perfect soup recipe - https://foodism.xyz/food-stories/enjoy-these-soups-before-winter-comes-to-a-close 

Vada Paav

Originally from Maharashtra and now a national bestseller this buttery paav with potato bunda is the perfect comfort food for the monsoon especially when served with green chilli 

Bangbang Batata

This recipe is a part of the book "A Sense for Spice" by Tara Deshpande 

Ingredients -

• Baby Potatoes - 250 gram 
• Salt – As per taste
• Sugar - 1/4 Teaspoon
• Red Chilli Flakes - 1/2 Teaspoon 
• Turmeric Powder - 1/2 Teaspoon
• Semolina (Suji) - 1 Tablespoon
• Ghee - 1 1/2 Tablespoon
• Green Chillies (finely chopped) – 2-3
• Garlic (finely chopped) - 1 1/2 Tablespoon

Method - 

1. Scrub and steam the potatoes till they're tender. Cool and peel them
2. Take a bowl and mix salt (to taste), sugar, chilli flakes, turmeric powder and semolina together. Coat the potatoes well with this mixture.
3. Heat the ghee on a pan and sauté green chillies and garlic for 10 seconds. Add the spiced potatoes and cook on low heat for 6-8 minutes. Keep tossing and take off heat when the potatoes have turned brown and the semolina is crisp
4. Serve hot with lime wedges

So go ahead and revel in the rainy season and calm your craving for hot and sinfully-delicious cuisine with any of the above items which are synonymous with the monsoons!