Hot monsoon munchies to cook for cool nights in

As the monsoon clouds roll in and the pitter-patter of raindrops becomes your daily soundtrack, it's time to cozy up with some seriously delicious eats. We've curated a list of recipes that take comfort food classics and give them an exciting makeover. Whether you're craving something soupy, spicy, or crispy, we've got you covered. So, put on your chef's hat and get ready to whip up a storm in your kitchen!

Asian Mushroom Soup

INGREDIENTS

2 tsp peanut oil, 3 cloves garlic (minced), ½ inch ginger (sliced), 1 bird's eye chili, ½ cup wild mushrooms, 2 tbsp coriander stalks, 2 tsp spring onions, 2 peppercorns, 2-star anise flowers, 1 tsp sesame oil, 2 tbsp dark soy sauce, 1 cup water

METHOD

Start by giving your mushrooms a quick soak in water—think of it as a spa day for the fungi. Once they're plump and happy, strain and set aside both the mushrooms and their flavourful bathwater. Now, let's get sizzling! Heat up that peanut oil and toss in your garlic, ginger, and chilli. Let all the flavours get to know each other until your kitchen smells like your favourite street food joint. Next, add the mushrooms and spices, giving everything a chance to mingle. Now, it’s time to build your broth! Drizzle in sesame oil and soy sauce for an umami punch, then pour the reserved mushroom water. Let it all simmer for about 10 minutes. Now, slice up those plump mushrooms into bite-sized pieces, strain out the whole spices, and reunite everything in the pot. Serve this liquid gold in cute little chai glasses for a fun twist! Wrap your hands around them, and let the steam work its magic on your soul. It's like a warm, comforting hug for your taste buds!

Spicy jalapeño potato sliders

INGREDIENTS FOR JAM

1 red pepper, ½ cup vinegar, 1 cup sugar, 1 tbsp paprika

INGREDIENTS FOR FRITTERS

4 potatoes, 1 tbsp jalapeño, 1 tsp each ginger and garlic, 1 tsp coriander, 10 curry leaves, 1 tbsp turmeric powder, 1 tsp mustard seeds, 1 cup gram flour, 1 tbsp red chilli powder, Oil for frying, Salt, 10 slider buns

METHOD

First up, let's tackle that tangy pepper jam. Give your chopped peppers a salt massage and let them relax for a couple of hours. Combine them with vinegar, sugar, and paprika in a pan, and let it all simmer down to a thick, pulpy consistency. It's like making edible lava—hot, bubbly, and irresistible! Now, onto those spicy potato fritters. Fry up some aromatics until they're sizzling and fragrant, then mix them with mashed potatoes, jalapeños, and spices. Let this mixture cool down (patience is key), then shape it into little potato balls. Whip up a gram flour batter, dunk each potato ball for a crispy coat, and fry until they're golden nuggets of deliciousness. Now for the grand finale—slice the slider buns, slather on your homemade jam, nestle in a crispy fritter, and voila! You've got a handheld flavour bomb that'll make your taste buds do a happy dance. It's comfort food with a kick that'll have everyone begging you for the recipe!

Garden party fritters with pesto dip

INGREDIENTS

2 tbsp pesto sauce, 1 cup yogurt, 5 button mushrooms, 2 bell peppers, 1 bulb broccoli, 1 zucchini, 10 rocket leaves, 2 cups gram flour, 1 tbsp garlic, 1 tsp each zaatar powder, oregano, and thyme, 1 tbsp each parsley and oil, Salt

METHOD

Let's kick things off with our batter. Toss gram flour, garlic, and all those fancy herbs into a bowl. Add water and whisk like you're trying to win an Olympic medal for the fluffiest batter. Now, prep your veggies—chop them into bite-sized pieces. Dunk each piece into the batter, embracing the mess (it's all part of the fun!). Get that oil hot and bothered in a pan—we're talking sizzle, not simmer. Drop in your battered veggies and watch them transform into crispy, golden delights. While they're cooling off, you’ll have time to whip up the world's easiest dip. Mix pesto and yogurt in a bowl - it's so good, you might forget about the pakoras! Arrange your creations on a plate, surround them with the dip, and sprinkle some rocket leaves for a peppery finish. It's a veggie party that'll make even the most committed carnivores weak at the knees!

Mexican chicken cigars

INGREDIENTS

10 samosa sheets, 1 tbsp oil, 125 gm minced chicken, ½ onion, 1 tbsp ginger-garlic paste, ¼ tsp oregano powder, 2 tsp taco seasoning, Coriander leaves, Salt

METHOD

Fire up your pan and get ready for a flavor fiesta! Start by sizzling those onions until they're soft and fragrant - your kitchen should smell amazing right about now. Toss in the ginger-garlic paste and let it join the aromatics party. Now, it's time for the star of the show—the chicken! Add your minced chicken to the pan, sprinkle it with oregano, and let it cook through. We're going for juicy, not dry, so make sure to keep a close eye on it. Once the chicken's looking good, sprinkle on that taco seasoning and toss in some fresh coriander leaves for a burst of freshness. Give it a good mix—we're aiming for a flavour explosion here! Let your mixture cool down a little (burning your fingers is not part of the recipe). Now for the fun part - grab a samosa patti and spoon in some of that tasty filling. Roll it up like a cigar, sealing the edges with a dab of water. Heat up some oil until it's bubbling with excitement, then gently slide in your cigars. Watch them turn golden brown—it's like a crispy, spicy magic show! Let them cool just enough so you don't burn your tongue in excitement. Serve these flavour bombs with salsa or guac on the side, and watch your guests fight over the last piece.

All image credits: Pexels

Also read: How to make the most of your Asian condiments in the fridge
                  Gourmet fritters recipes for a cosy rainy day in