Hyderabadi Kaju Pakora Recipe is a true monsoon favourite. Whole cashews are dipped into the spiced besan and rice flour batter. They get golden, crisp, and delicious when fried. Mint and fennel add a fresh kick, cutting through the richness of the cashews. These taste best straight from the kadai, next to a hot cup of chai, while it pours outside. The key is to make sure the batter doesn't get so wet because the batter will slip off the cashews during the frying process. Mix the flours with the spices, fold in the mint, then toss in the cashews and add water a spoon at a time until it clumps together. The batter for this cashew nut fritters recipe should feel chunky and slightly dry, not like the batter you would use for onion pakora. It is recommended to fry in small batches to maintain the oil temperature so you get a crisp, golden shell. The kaju pakora recipe can be prepared for a festive feast or for a weekend tea table. Prep the dry mix and chop the mint ahead of time; assemble everything together with the cashews just before frying. Leftovers can be stored at room temperature in an airtight container, after being fried. Since cold air causes the coating to become soft within hours so it’s not ideal to be stored in the fridge.

Monsoon calls for a cup of chai and pakoras, and this poi saag pkaroa recipe uses the monsoon’s best poi or pui saag, also known as Malabar spinach. Like any other pakora, this one features a raw ingredient that is washed, dried and dipped in a seasoned gram flour batter and deep-fried in hot oil. For poi saag pakoras, the leaves are used. The leaves of the Mlalabar spinach plant are fast-growing, and the plant is widely heat-tolerant and is cultivated in tropical and subtropical regions. This pakora recipe is perfect for people who dislike slimy foods because poi saag develops a mucilaginous texture when cooked in curried dishes. So try this poi saag pakora, by mixing besan (gram flour) with spices such as red chilli powder, turmeric, carom seeds (ajwain), nigella seeds, garlic, and salt. Rice flour is often added to the batter, a small amount to make them turn out crispier. The batter is runny but thick enough to cling to the leaves. Then it is deep-fried in hot oil. This pakora recipe might be oily, but the poi saag is not, and it is nutrient-rich leafy green containing vitamins A and C, iron, calcium, and antioxidants that support health and immunity. The mucilage present in the Malabar spinach is believed to be gentle on digestion and helpful in soothing the stomach. Gram flour adds plant-based protein and fibre, making the snack more filling compared to wheat-based fried foods. The spices, too, are known to help in digestion.

Raw mango relish, better known as green mango chutney or raw mango chutney, is simply the best gift for the summer season. It is a refreshing condiment that adds a tangy twist to any meal. One of the simplest raw mango recipes made with raw, unripe sour mangoes, green chillies, and coconut. It has a spicy, sour, sweet, and pungent taste, and it will definitely make your food taste better. This raw mango relish is widely enjoyed in numerous Indian homes during the season of raw mangoes. It can transform basic rice dishes into a flavourful meal, and gives even the most mundane snack a flavour that's worth savouring. And the best part? No need to turn on your stove even once. You only need a blender, a few ingredients and approximately 10 minutes of your time. This raw mango chutney is an ideal accompaniment to grilled meats and can also be enjoyed as a light and refreshing dip with spicy Indian snacks like pakoras or vadas or even with some chips. There are limitless options. Raw mango chutney is a great recipe to add to your summer menus if you like quick homemade condiments. Raw mango is also known to help with digestion and is ideal for the summer as it keeps the body cool and safe from overheating. This easy raw mango relish can be assembled in mere minutes and instantly elevates any meal.