Monsoons can be gloomy and depressing with puddles of water and often harsh weather. However, if your belly is filled with some good and comfortable pleasures, you can easily cope with this gray season.
Therefore, we have combined three of our best monsoon recipes with perfect details to help you cook at home and enjoy a delightful meal with friends, family or yourself. For more monsoon special recipes, you can download videos and recipe ebooks from the pirate bay and try new recipes every day!
Given below are the top 3 monsoon recipes you must try right away—
The sound of slurping and vapors of warm, delightful smell… That is all we can feel when we hear ramen! This is one great comfort recipe stuffed with the goddess of veggies, an ideal meal for a rain-drenched day.
1 tablespoon of sesame oil
3 teaspoons of minced ginger
4 teaspoons of minced garlic
4 cups broth (I used chicken, but vegetables are fine)
4 cups of water
1 oz dried shiitake mushrooms
Instant Ramen 2 packs (noodles only!)
1/2 cup chopped green onion or chives
2 cups of chopped cabbage
1 cup chopped carrots
Taste the Sriracha
Crispy golden panko breadcrumbs for topping
Heat the sesame oil in a large frying pan over medium heat. Add the garlic and ginger. Cook for 2 minutes or until fully cooked and fragrant.
Add broth and water. Boil; Add the mushrooms and simmer for 10 minutes or until the mushrooms are soft and the stock is fragrant.
Add the instant noodles to the hot liquid and boil for another 5 minutes until the noodles are soft. Add the onion and stir.
Turn off the heat, add the cabbage and carrots and sprinkle with panko breadcrumbs (see notes) and hard-boiled eggs (optional). Chili, hot sauce, sesame oil and/or soy sauce and salt.
Even though this is a fall recipe, the glooms of monsoon fit perfectly for a cup of butternut squash soup with ginger. The delicate sweetness mixed with the flavors of herbs and spices is all you need to lift up your spirits.
2 zucchini (about 4 3/4 lbs total), halved lengthwise and seeded
2 tablespoons of vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons fresh ginger, minced
2 cloves of garlic, finely chopped
1/2 stick of cinnamon
5 cups (or more) low-sodium chicken stock
fresh chopped parsley
Preheat the oven to 375 degrees Fahrenheit. Place the oiled pumpkin, cut side down, on a baking sheet.
Bake for about 50 minutes until the pumpkin is very soft. Use a knife to peel the pumpkin. Discard the skin. Lastly, cut the pumpkin into 2-inch pieces.
Heat the oil in a large frying pan over medium heat. Add onion, brown sugar, ginger, garlic and cinnamon. Cover and cook until the onion is soft, about 15 minutes. Add pumpkin and 5 tablespoons of chicken stock.
Once cooked, reduce heat to medium. Cover with a lid and leave for 10 minutes. Discard the cinnamon.
It works in batches and purees in a blender. (Can be done within 1 day. Let it cool a little. Cover and refrigerate. ) return the soup to the pan. Season the broth with salt and pepper. If necessary, add more broth to thin the broth. Pour into the bowl. Sprinkle with parsley.
Pet your belly with this warm, loving and calming noodle soup from the Tibetan recipe books!
Thukpa has a subtle taste with flavorful gingery soup and a twist of lemon. Its nourishing nature is perfect for a peaceful work-from-home day with heavy rain pouring on your window shades.
2 medium tomatoes, chopped (10 ounces total)
1 (1 inch) piece of fresh ginger, peeled
4 cloves of garlic
2-3 serrano peppers, stems removed
2 tablespoons vegetable oil or other neutral oil
2 teaspoons cumin seeds
1 kilogram of boneless and skinless chicken thighs
2 quarts low sodium chicken stock
2 red bell peppers, seeds removed and chopped
1 large carrot (6 ounces), peeled and diced
1 cup (5 oz) chopped green beans
1 cup (3 ounces) green cabbage, chopped
6 oz thin rice noodles or spaghettini
Juice 1 large lemon (3-4 tablespoons)
Chopped green onion and fresh coriander for decoration
Place the tomatoes, ginger, garlic, serrano, oil and cumin in a food processor and pulse until smooth. In a large, heavy pot or stovetop, place the puree over medium heat and cook the chicken for 3-4 minutes, stirring occasionally. Add the rice, raise the heat and bring to a boil.
Reduce the heat and add the peppers, carrots, peas and cabbage. Cover the pan with half the lid and simmer for 20-25 minutes, until the vegetables are tender and the chicken is cooked.
Add the noodles and lemon juice and cook for 4-6 minutes until the noodles are soft. Add broth and salt to taste. If desired, shred the chicken with a spoon or two forks.
Pour the batter into a bowl, garnish with chives and cilantro and serve hot.
These recipes are easy to prepare. Therefore, cook them yourself, garnish beautifully and post on social media.
Wrap up your monsoon days with these recipes and let us know how you liked them in the comment section below.