From Mascarpone Mist Coffee Mousse To Khari Truffle Mushroom, 8 Recipes To Try This Monsoon!

As the monsoon rains pitter-patter on your window pane, cravings for cosy, comforting dishes come alive. Let’s delve into delicious recipes that are perfect for this refreshing, sometimes chilly season. From warm soups and savoury snacks to soul-satisfying curries, we’ve got a delightful selection of recipes to try this monsoon.

8 Recipes To Try This Monsoon!

1. Mascarpone Mist Coffee Mousse by Ronit Saha at Third Wave Coffee

Ingredients

Espresso- 30 ml
Milk- 100 ml
Brown sugar- 20 gms
Mascarpone mousse- 60 gms
Ice cubes- 100 gms

Instructions

• Fill a glass with ice cubes.
• In a shaker, combine espresso, brown sugar, and mascarpone cheese.
• Shake vigorously for 20 seconds.
• Pour the chilled coffee mixture over the ice in the glass.
• Top with milk and garnish with a flourish, if desired.

2. Khari Truffle Mushroom by Hitchki

Ingredients

300gm mushrooms
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 1/2 tablespoons chopped fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
10ml Truffle oil
30gm parmesan cheese
50ml fresh cream
10gm garlic
Local bakery khari

Instructions

• Finely chop shallots and fresh mushrooms. Mince 1 garlic clove. Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
• Add the shallots and garlic and cook, stirring occasionally until softened, 2 to 3 minutes.
• Add the mushrooms, 1/2 teaspoon kosher salt, and freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, 4 to 5 minutes.
• Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated.
• Add fresh cream and parmesan, stir for about 2 to 3 minutes. Remove from the heat and stir in the fresh thyme and truffle oil
• Stack the mixture on khari bars, sprinkle with fresh thyme & parmesan

3. Iced Thunderstorm Tiramisu Latte by Ronit Saha at Third Wave Coffee

Ingredients

Tiramisu syrup- 20 ml
Milk- 100 ml
Ice cube- 100 gms
Espresso- 30 ml
Milk made- 20 gms
Milk cold froth

Instructions

• Prepare your glass by adding a shot of espresso followed by a layer of ice cubes.
• Slowly pour milk into the glass to create a distinct layer.
• In a French press, combine cold milk and tiramisu syrup.
• Pump the French press vigorously to create a cold froth.
• Gently pour the frothed milk over the milk layer in your glass.
• For an optional finishing touch, garnish with a dusting of chocolate powder.

4. Akki Pockets with Chicken Ghee Roast Chicken by Anand G.L., The Tamara Coorg

Ingredients

For the Akki Roti

100 gm rice flour
200 gm cooked rice
10 gm salt

For ghee roast chicken

200 gm chicken breast
45 ml ghee
40 gm onions, sliced
30 gm capsicums, sliced
20 gm ginger garlic, chopped

For the Ghee Roast Paste

20 Bydagi chillies
50 ml oil
45 ml coriander seeds
10 gm jeera
5 gm fennel seeds
3 gm mustard seeds
10 gm peppercorn
12 cloves of garlic
1 marble-sized tamarind pulp
1 tsp jaggery
1 tsp salt
10-12 cashews
2 springs curry leaves

Instructions

• Combine all the ingredients for akki roti and keep aside.
• Heat a pan. Add all the ingredients and saute on low flame until the raw smell fades. Grind the mixture into a fine paste.
• Heat oil in a pan. Add the ground mixture and cook till it leaches oil. Add salt as required and keep aside.
• Heat ghee in another pan. Add chopped onions, ginger and garlic. Saute for few seconds. Add sliced onion and capsicum and curry leaves. Saute tilll the onions turns light brown.
• Add the chicken and stir fry for a minute. Add the cooked paste and little water so that the chicken binds with the masala. Allow it to reduce. Check for salt. Keep a side.
• Roll the dough for the akki roti into even-sized balls. Roll into a sheet and cook on both sides on a griddle. Finish cooking as you would a phulka.
• Cut the roti into half to shape a pocket. Stuff with the chicken filling. Serve hot. Garnish with coriander leaves and serve with a salad accompaniment.

Also Read: Check Out The Recipes For 7 Must-Try Monsoon Cocktails

5. Nutella Downpour Coffee Frappe by Ronit Saha at Third Wave Coffee

Ingredients

Nutella- 30 gms
Cold milk- 100 ml
Ice cube- 100 gms
Espresso- 30 ml
Vanilla ice cream- 100 gms
Chopped almonds

Instructions

• Blend together vanilla ice cream, cold milk, Nutella, espresso, and ice cubes until you have a smooth and creamy frappe.
• Pour your delicious frappe into a glass and garnish with chopped almonds for an extra textural delight.

6. Charred Corn and Goat Cheese Crostini by Café by The St. Regis Mumbai

Ingredients

Fresh Corn kernels 200gm
Goat Cheese 30gm
Cream Cheese 100gm
Jalapeno 10gm
Cherry Tomatoes 10gm
Olives / Olive dust 10gm
Salt 5gm
Crushed Pepper 2gm
Olive Oil 10ml
Multigrain Toast 2pc.

Instructions

• Heat up a pan, add olive oil and char the corn over high heat till it pops.
• Blend a smooth mousse adding the charred corn, cream cheese, the seasoning and jalapenos.
• Let the mousse set for a while in the refrigerator and later fill up a piping bag with mousse.
• Slightly toast the breads and pipe out the silky charred corn mousse over the bread.
• Garnish it with pulled goat cheese, cut tomatoes and olive dust.
• Place a few sprigs or microgreens and drizzle some olive oil for final touch.

7.  Recipe For Konkani Fried Chicken by Hitchki

Ingredients

2 skinless, boneless chicken breast halves – cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 ½ teaspoons malvani masala
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 quart oil for frying

Instructions

• Marinate the cut chicken strips in malvani masala. Marinate the chicken and store refrigerate for about 4-6 hours.
• In a small bowl, mix egg and buttermilk. In another small bowl, mix together flour, bread crumbs and salt
• Dip the chicken strips in egg mixture and then coat with flour and bread crumb mix.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C)
• Carefully place coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear. Transfer chicken to a paper towel- lined plate to drain.

8. Rejuvenating Bowl By JW Marriott Mumbai Sahar – Perfect Recipe For Monsoon

Ingredients

Udon Noodles
Oyster mushroom
Hibachi grilled tofu
Bok choy
Shitake mushroom
Nori sheet
Blanched zucchini
Chilli oil
Fragrant broth.

Fragrant broth
100 ml oil
50gms clove garlic
50gms ginger
50gms chilly
100gms spring onion
200gms carrot
200gms nappa cabbage
20gms black beans
300ml water
50ml kikoman soya sauce
50ml vinegar
25 gms chilli sauce
100ml xio xing wine
10gms golden garlic
Pepper (to taste)
Salt (to taste)

Instructions

• In a wok, add garlic and ginger, sauté well, next add the cabbage and carrot, followed by the chopped black beans.
• Once the vegetables are cooked well, add the water, soya sauce, vinegar and the xio xing wine.
• Boil this soup base for minimum of 15 mins. The soup is ready
• Assemble the ingredients in the following order, Noodles followed by the toppings, ending with the chilly oil and the fragrant broth.

Also Read: From Ice Cream Cake To Cassata, 8 Best Ice Cream Recipes You Need To Try This Summer!

Cover Image Courtesy: Supplied