The All-Purpose Green Chutney
No monsoon snack is complete without a side of piquant chutney. Instead of making it fresh every time, you can prepare a large batch of versatile green chutney to last the week. Simply blend coriander and mint leaves, ginger, garlic, green chillies, and a squeeze
of lime juice. The trick to making it last is to skip the salt during blending, as this prevents it from becoming watery. Pour the chutney into an ice cube tray and freeze. Whenever you need some, just pop out a cube or two and let it thaw. It’s perfect for dousing on pakoras, spreading in sandwiches, or serving alongside dhokla.
Ready-to-Fry Samosa Filling
The thought of a hot, crispy samosa on a rainy day is pure bliss. The most time-consuming part is preparing the spiced potato filling. You can easily make this ahead of time. Boil and mash potatoes, then sauté them with onions, peas, and a classic mix of Indian spices like cumin, coriander, and turmeric. Let the mixture cool completely before storing it in an airtight container in the refrigerator for up to three days or in the freezer for weeks. When the craving strikes, all you need to do is wrap the filling in pastry sheets, shape your samosas, and either fry or bake them until golden brown.
Basic Curry Gravy Base
A hearty bowl of curry is the ultimate comfort food when it's pouring outside. You can cut your cooking time by more than half by preparing a universal curry base. Sauté a large batch of onions, tomatoes, ginger, and garlic until soft and the oil separates. You can add basic powdered spices like turmeric and red chilli powder as well. Once cooled, this base can be stored in the refrigerator for a week or frozen in portions. Use it to quickly whip up anything from paneer butter masala and dal tadka to a mixed vegetable curry or even a quick rajma.
Instant Pakora Batter Mix
Pakoras are the undisputed king of monsoon snacks. Having a ready-made batter mix means you are only minutes away from a hot plate of fritters. In a large airtight jar, mix gram flour (besan) with rice flour for crispiness, along with spices like ajwain (carom seeds), turmeric, red chilli powder, and salt. You can also add dried kasoori methi for extra flavour. When you're ready to fry, just take out the required amount of dry mix, add water to form a batter of your desired consistency, toss in your favourite sliced vegetables like onions or potatoes, and fry away.
Make-Ahead Khichdi Ingredients
For days when you want something light, nourishing, and warm, nothing beats a simple bowl of khichdi. It's an easy one-pot meal that becomes even easier with a bit of prep. In an airtight container, mix equal parts of rice and moong dal. You can even add a small pouch of whole spices like cloves, cinnamon, and cumin seeds within the container. When you need a quick, comforting meal, simply wash a cup of this pre-made mix, add water or broth, a pinch of turmeric, salt, and pressure cook. Served with a dollop of ghee, it’s a wholesome meal that feels like a hug in a bowl.
