Narayan Salunke, executive chef, Radisson Blu Resort & Spa Alibaug, curates some fun and easy monsoon recipes that will satiate your crispy cravings
The rainy season has it own flavour, and the weather makes you indulge in piping hot nibbles. Narayan Salunke, executive chef, Radisson Blu Resort & Spa Alibaug, curates some fun and easy monsoon recipes that will satiate your crispy cravings.
Baked Raw Banana Samosa
Finely chopped onion - 100 gm
Chopped ginger - 5 gm
Curry powder - 5 gm
Coriander fresh and chopped - 10 gm
Green chillies finely chopped - 5 gm
Boiled raw banana paste - 200 gm
Refined oil - 1 tbsp
Mustard seeds - 5 gm
Phyllo sheets - 4 sheets
Salt to taste
Heat the oil, crackle the mustard seeds.
Add onion, ginger, and garlic, and sauté until golden brown.
Mix with the boiled raw banana paste, add curry powder and chopped fresh coriander. Add seasoning.
Take a phyllo pastry, cut into three strips.
Put 2 tbsp of mixture on a strip and fold it into a triangle. Put all the samosas on a non-stick baking tray.
Bake for 15-20 minutes until golden brown. Serve with fresh mint chutney.
Thai Charcoal Roasted Corn
Corn - 250 gm
Lemongrass (finely chopped) - ½ tsp
Galangal (finely chopped) - ½ tsp
Garlic finely chopped - 1 tsp
Chopped fresh coriander - 1 tbsp
Hung curd - 2 tbsp
Coconut milk powder - 10 gm
Red Thai Curry paste - 1 tsp
Butter - 1 tbsp
Lemon wedges - 2 nos
First roast the corn on charcoal up to 90 per cent.
Mix all the ingredients — lemongrass, galangal, garlic, coriander, hung curd and Red Thai Curry paste.
Apply the masala on the corn and roast again for a few minutes.
Rub some lemon juice, sprinkle coconut milk powder on it and serve.