Tarun Shetty, executive chef of Smaaash, Mumbai shares delicious monsoon recipes.

Spicy chicken broth and wonton soup

Ingredients:

• 200 ml chicken stock
• 3 nos wonton sheets
• 90 gm minced chicken
• 5 gm ginger
• 5 gm garlic
• 10 gm green onion
• 3 gm bird eye chilli
• 15 gm Chinese cabbage
• 5 ml soya sauce
• 5 ml vinegar
• 5 ml sesame oil
• Salt to taste
• White pepper powder

Method:

• Cook chicken mince along with ginger, garlic, green onions, soya sauce, vinegar, salt and white pepper powder.
• Fill this mixture in wonton sheets and close it from the sides.
• Heat chicken stock and toss in the Chinese cabbage, bird eye chili and chicken wontons.
• Let it boil for around 10 minutes. Check if the wontons are cooked.
• Once done, remove it in a soup bowl and serve it hot.

Dal and chicken kheema pakoda

Ingredients

• 15 gm channa dal
• 50 gm chicken kheema
• 15 gm chopped onions
• 5 gm chopped garlic
• 5 gm chopped ginger
• 5 gm fresh corriander
• 1/5 tsp garam masala
• 1/5 tsp turmeric powder
• 1/5 tsp roasted cumin powder
• 1/5 tsp red chilli powder
• 1 tsp salt
• 2 slices of bread
• 50 ml green chutney

For the batter

• 100 gm besan
• 5 gm baking soda
• Salt to taste
• 1/5 tsp red chilli powder
• 50 ml water
• Oil for frying

Method

• Boil channa dal and drain out the water.
• Cook chicken kheema along with onions, garlic, ginger and the masalas.
• After the chicken is cooked, finish it of with chopped corriander and salt as per taste. Add boiled channa dal and mix well.
• Take two slices of bread and apply chutney on them.
• Stuff with kheema mixture on one slice and cover with the second slice. Make sure you add chutney to the slice before placing it over the kheema mixture.
• Make a batter using all ingredients. Dip the kheema sandwich into the batter, put it in hot oil and fry until golden brown. Remove in 8-10 minutes.  
• Cut into 4 pieces and serve with spicy green chutney and a hot cup of masala chai.

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