Updated on: Saturday, June 27, 2020, 06:36 PM IST

Get in the monsoon mood with these savoury rainy-day treats

Monsoon is here and so is the season to savour garam garam bhajiyas and chaat. And, keeping with the mood, three city chefs conjure up some delightful rainy-day specials
Photo Credit: Pinterest

Photo Credit: Pinterest


Smoked Black Chickpea Chaat

(Dhungar Wali Kale Channe Ki Chaat)

Photo Credit: Chef Reetu Uday Kugaji


1½ cup Black Chana (soaked overnight)

4 cups water

¼th tsp Salt

1½ tbsp Extra Virgin Olive oil

½ cup Pomegranate Pearls

1 tbsp Peanuts without skin, roasted

1 large onion, chopped

1 large tomato (remove the inner pulp), chopped

2 green chillies, finely chopped

½ tbsp raw mango, chopped

2 tbsp fresh cilantro, finely chopped

Black salt to taste

1 tsp freshly ground cumin powder

½ tsp chaat masala

½ tsp dry mango powder

½ tsp red chilli powder

2 tbsp lemon juice

For the Dungar/Smoking Technique:

1 Small bowl

2 small live coals

1 ysp clarified butter (desi ghee)

½ tsp Cumin seeds

Method: Wash and pressure cook soaked black chana in four cups of water and 1/4th tsp of salt for seven to eight whistles or till done. Transfer them into a non-stick kadai and simmer till all the water evaporates add olive oil and sauté for a minute. In a large salad bowl add the cooked hot chana. Let it cool. Add pomegranate pearls, peanuts, chopped onions, tomatoes, green chillies, chopped raw mango, chopped cilantro, black salt, roasted cumin powder, chaat masala, dry mango powder, red chilli powder and lemon juice and mix well. Place the small bowl on the prepared chana. In the small bowl place the live coal. Add the cumin seeds and desi ghee on the coal. Once it starts smoking, cover the salad bowl with a tight lid, so that smoke does not escape. Serve the chaat immediately garnished with chopped cilantro.

Chef Tips:

  1. You may add chopped cucumber, boiled and cubed potatoes.

  2. You may make the same chaat with Green chana, when in season.

--Recipe by Chef Reetu Uday Kugaji, Culinary Expert and Consultant

Truffle Scented Wild Mushroom Soup



200 gms button mushroom

10 gms garlic

5 gms thyme

20 ml Olive oil

25 gms King oyster mushroom

25 gms Shimeji Mushroom

200 ml Vegetable stock

10 gms Sour cream

1 ml Truffle oil

2 gms Chives

10 gms Butter

1 Buggette bread


  • In case you don't have Truffle oil, you can make herb oil. Just heat up oil (any kind) till rosemery gets crisp and dry. Let is sit for about two hours or more. Strain and add in soup.

  • If you don't have Buggette bread you can any easily available bread. Just toast them with butter and garlic.

Method: In a large pan, add in oil, sauté garlic, button mushrooms and thyme. Add stock and cook well. Make a fine puree of this mixture in a blender and keep aside. Slice king oyster mushrooms and cut shimeji mushrooms (or other easily available mushrooms). Add oil in a pan, add sliced garlic and mushrooms. Sauté well. Adjust seasoning and mix well with chives. In a soup pot (or a normal kadhai), take the puree and add vegetable stock. Adjust seasoning, add truffle oil and allow it to simmer. Adjust seasoning accordingly. Plate the soup in serving soup plate and place sautéed mushroom in between. Garnish with garlic crouton. —Recipe by Chef Anil Kumar, Chef de Cuisine — North Indian Hotel Sahara Star

Quinoa Monsoon Special Salad



30 gms boiled quinoa

200 gms spinach (chopped)

40 gms sun-dried tomatoes (chopped)

2.5 ml olive oil

40 gms sliced almonds

Salt as per taste

For Salad Dressing:

30 ml lemon juice

5 gms dijon mustard

3 gms chopped garlic

1 gm crushed black pepper

1 gm chilli flakes

30 ml Olive Oil

Method: Mix together sun-dried tomatoes, chopped spinach, boiled quinoa and sliced almonds. Add olive oil and salt and keep it aside. To make salad dress: Mix lime juice, Dijon mustard, chopped garlic, crushed pepper and chilli flakes together. Add olive oil, salt and blend it well. Drizzle the dressing to the salad as per taste and requirement. --Recipe by Chef Ishijyot Surri, Executive Chef, Sji Hospitality And Foods Private Limited

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Published on: Sunday, June 28, 2020, 07:00 AM IST