Monsoon is approaching and everyone is looking forward to making the hefty rains more comfortable. We have a combination of spooky movies, coffee, and rainy season snacks that are exceeding the expectations on the rain-drenched days. To add an insinuating theory to the rain craving, it is said that during the monsoon the crabbing towards the evening smack food increases. The craving for spicy food and pakodas travels sky high similarly we need to understand that it is also around the monsoon that the possibility of having the water-born sickness also increases which chooses to test the body’s immune system, that can make a person call for under the weather.
Therefore, it is necessarily important that while listening to the pitter patter of the window one must simply understand that the recipe of the home-cooked snack is in the best interest of everyone else.
There is always something about the rainy season that exhilarates us all and another exhilarating factor about Rice Bran cooking Oil is that it is the best edible oil in the world and India is a potential producer of Rice Bran Oil. An average of about 1.9 million tonnes of Rice Bran Oil is produced in India making it the best possible choice for preparing the monsoon special snack recipes.
Therefore, to keep the rainy season snacks spirit alive we have come down with a certain number of snack recipes that can be rightly cooked with Rice bran oil. But before that, we need to ask, why rice bran oil?
Advantages of using Rice Bran Oil
1. The food cooked through the Rice Bran cooking oil consumes a minimal percentage of oil, to be more precise about 20%, this results in a strong lifeline as well as a good shelf life. The food feels good & tastes lighter, and the addition towards weight or calorie intake is comparatively less than the above-mentioned oil.
2. The food prepared out of the rice bran oil does not have a sticky effect and does not cause any bad breath for later. The consistency of Oryzanol, the oil, helps in reducing weight, contrary to gaining & causing obesity which is the sole reason for obesity, hypertension, diabetes, heart diseases, etc.
Monsoon Snacks Recipes with Jeevan Rekha Rice Bran Oil
1. Mirchi Pakodas and the Fritter Fries
Mirchi Pakodas and Fritter Fries are the best pakodas that can be eaten with spicy sausages that usually come in bigger sizes. This recipe is typically a combination of green chili, flour, and some soda that can lure a combination of beautiful recipes. One point to be shared is that these Green Mirchi Pakodas are not tart or spicy at all.
These spicy-looking Pakodas can be either made stuffed or plain. There are usually two types of chilies that can be used Bhavnagri chilies or Picador chili.
- Take one cup of flour.
- Add ½ teaspoon carom seeds (ajwain).
- Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ¼ teaspoon garam masala powder, and a pinch of asafoetida. You can also a pinch of baking soda to make the texture fluffy.
- Next to everything is preparing a safe batter. The batter could be thick and whisk it continuously till it aerates the batter.
- You can simply slit it from the middle and later stuff it with the batter.
- Make sure that you dip the green chili in the batter. Before you begin coating the chilies in the batter heat oil for deep frying in a Kadai or pan. The oil should be medium hot when you add the batter-coated green chilies to it.
Add the portion one by one to the rice bran cooking oil and it’s necessary to use the neutral-flavored oil with a high smoking point. Turn it over again and again so that the brown and golden glow that the spicy pakodas have is best served with the red tomato sauce.
2. Moong Daal Samosa
The Moong Daal Samosa recipe is a pungent recipe that stands more like a rice bran recipe. Moong Dal Samosa is a delicious twist on the regular Punjabi Aloo Samosa where the crispy crust is filled with a spicy moong dal filling. These are generally made into small bite-sized samosa which is perfect to serve for evening tea.
The crust is crispy, crunchy, and slightly flaky and the filling is made with moong dal (split and skinned green gram) that is a perfect balance of spicy, tangy, and full of flavors. Usually, the shape of the samosa is triangular, but you can make it cone-shaped, half-moon-shaped, or square pockets depending on your preference. These lentil samosas can be stored for about 15 days in an airtight container at room temperature. Serve these lip-smacking Dal Samosa along with Green Chutney and Tamarind Date
- In order to prepare the Moong Daal, you need to prepare the snacks recipe by washing and rewashing it more than once.
- Add some soaked Daal inside the frying pan and make it a coarse blend.
- The two tablespoons of flour and much more and 3 tablespoons of rice bran cooking oil and add the necessary thing required to prepare an actual samosa. Later, you can simply fold it thrice then just fill the insides with the Moong Daal.
- Cool the samosa gracefully and use the decorative samosa as the best evening snack for the rainy season snack.
3. Corn Fritters
Although in India we are quite fond of onion fritters and lettuce fritters. So how about adding a little something to the fritter snack recipe that has been used here to enhance the recipes? Zucchini corn fritters are the best-looking and tangy-tasting rain-blessed recipes. Adding a bit of the Mayoneese and ketchup items would make it extremely helpful. You can also enjoy it with the Mayoneese and salad at some point. With a straight preparation time of ten minutes.
Grated summer squash is a big no-no for kids but when it comes to the corn fritters it is the best thing that one can have.
- 2 medium zucchini grated well.
- 3/4 cup corn kernels
- 1 large egg/ or can avoid
- 1/4 cup maida or flour
- 1/4 cup besan
- 1/2 tsp baking powder
- 3/4 cup buttermilk
- 1/2 cup cheddar cheese grated
- 1/2 tsp Freshly ground black pepper
- 2 tbsp chopped fresh cilantro
- 1/2 tsp Paprika powder
- 1/2 tsp mixed dried herbs
- Salt to taste
- Rice bran cooking oil for shallow frying at the end
As for the Dip elements, you need to have a mixture of these elements like 1/2 cup mayonnaise and the edible microgreens and you can prepare a homemade Harissa paste and make it sour according to your own taste.
When it comes to the preparation of the recipe; Mix together all the ingredients of the fritters to make a smooth batter. Heat a cast iron griddle, pour some Jeevan Rekha’s rice bran oil, and pour a ladle of batter. Please don’t spread it, it will spread gradually on its own. Cover the recipe and cook it till it turns brown on one side. Flip on the other side and cook till it’s completely golden brown. Serve it warm with the prepared dip soon enough
To conclude we can say that these are the most lovely rainy season snacks recipes that definitely satisfy your craving for snack food during monsoon.