Satiate your crispy cravings this monsoon with these dishes

What adds to beauty of monsoon is chance to gorge on some mouth-watering fried food or plate of steaming pakodas with warm cup of tea.

Monsoons are a breath of fresh air, a much-needed respite from the scorching heat.

What adds to the beauty of monsoon is the chance to gorge on some mouth-watering fried food or a plate of steaming pakodas with a warm cup of tea.

Novotel Imagica Khopoli brings to you five appetizing delicacies to satisfy your monsoon cravings by their Executive Sous Chef, Lokesh Jarodia.

Vegetable Bruschetta

Vegetable BruschettaVegetable Bruschetta


  • Baguette - Grilled Slices: 30 gm
  • Black Olive Tapenade: 20gm
  • Artichoke hearts – grilled: 35gm
  • Lettuce Arugula Trimmed: 5 gm
  • Tomato confit: 50 gm
  • Fresh basil leaves: 3 gm
  • Mint leaf: 3 gm
  • Zucchini: 20 gm
  • Goat cheese: 30 gm
  • Parmesan cheese shavings: 8 gm
  • Cheese Mozzarella Buffalo: 20 gm


  • Spread olive paste on all three pieces of breads evenly.
  • On the first slice arrange grilled artichoke hearts garnish with parmesan
  • On the second slice arrange tomato confit & mozzarella with garlic, onion & basil.
  • On the third slice arrange goat cheese, minted grilled zucchini and garnish with mint leaf
  • Arrange all slices on platter, make a quenelle of olive paste and arrange on a corner of the plate.

Vegetable Som Tam salad

Vegetable Som Tam saladVegetable Som Tam salad


  • Shredded raw papaya: 150gm
  • Carrot julienne: 30gm
  • French bean diamond: 30gm
  • Cherry tomato: 30ml
  • Garlic chopped: 5gm
  • Crush mix chilli: 3gm
  • Somtam dressing: 45ml
  • Peanut roasted crushed: 10gm
  • Peanut roasted: 5gm


  • Pound chillies and garlic together in a mortar. Add beans and pound.
  • Add Som tam sauce & mix well. Add crushed roasted peanut.
  • Add cherry tomato, add raw papaya and carrot and mix well.
  • Put in a platter and garnish with roasted peanuts.

Crispy Calamari Rings

Crispy Calamari RingsCrispy Calamari Rings


  • Squid rings: 110 gm
  • Tempura batter: 60 gm
  • Lemon half: 1 no.
  • Parsley sprig: 1 no
  • Sauce - Thai chilli: 20 ml
  • Refined flour (Maida): 20 gm
  • Garlic confit: 5 gm


  • Dust the squid rings with refined flour.
  • Dip in the tempura batter & deep fry it till golden in colour.
  • Served with lemon half, garlic confit Thai chilli sauce and parsley sprig.

Vegetable Pakoda

Vegetable PakodaVegetable Pakoda


  • Carrot julienne: 40 gm
  • Potato sliced: 40 gm
  • Onion sliced: 40 gm
  • Capsicum julienne: 40 gm
  • Besan: 120 gm
  • Corn flour: 20 gm
  • Mint chutney: 40 gm
  • Banana leaf: 1 pc
  • Sun flower oil: 40 ml
  • Chat masala: 1 gm


  • Mix all the vegetables with the Besan batter.
  • Put into deep fried net all together and fried till golden brown. Remove and cut into small pieces. tossed with chat masala
  • Served with mint chutney.

Vietnamese Vegetable Spring Roll

Vietnamese Vegetable Spring RollVietnamese Vegetable Spring Roll


  • Rice paper sheet: 2 no’s
  • Tofu batons: 20 gm
  • Pickled vegetables: 20 gm
  • Peanut crushed: 10 gm
  • Glass noodle soaked: 30 gm
  • Ice berg lettuce julienne: 5 gm
  • Thai red chilli sliced: 1 gm
  • Banana leaf: 1 no’s
  • Spring onion sprig: 1 gm
  • Red pepper julienne: 10 gm
  • Fresh mint leafs: 1 gm
  • Fresh coriander leafs: 1 gm
  • Kikkoman soya: 60 ml
  • White sesame seeds: 2 gm


  • Soak rice paper sheets in water for 35 seconds.
  • Place on chopping board and remove excess water.
  • Place iceberg Julienne, dressed glass noodle, deep fried tofu, pickled vegetables, red pepper julienne, coriander leaves, mint leaf and crushed peanuts.
  • Place one slice of chilli and roll as for spring roll. Cut into 2 triangle pieces each roll.
  • Place banana leaf on platter. Arrange the roll.
( Source : Deccan Chronicle. )
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