It is official on the news- the country is bracing for severe rainfall in the upcoming days. The Indian Meteorological Department has forecasted heavy rainfall in many parts of North India from June 22to June 26. Yellow alerts have been issued for Delhi and Gurgaon and the severe rainfall alerts have everyone rushing indoors. As the heavy monsoon approaches, here are some delicious and easy snacks to enjoy while you are stuck inside.

Severe rainfall alert, make these 5 recipes at home

Aloo Pakoda

Ingredients:

1 ½ cup potato slices

1 cup besan

2 tbsp rice flour

1 tbsp chilli powder

Turmeric powder

¼ tbsp asafoetida (Hing)

½ tbsp carom seeds (Ajwain)

1 tbsp finely chopped coriander (Dhaniya)

1 tbsp warm oil

A pinch of baking soda

Salt

Oil

1 tbsp Chaat Masala

Method:

Combine the besan, rice flour, chilli powder, turmeric powder, asafoetida, carom seeds, coriander, warm oil, baking soda, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk till smooth.

Heat the oil in a deep non-stick kadhai, dip a few potato slices in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain the aloo pakoras on an absorbent paper.

Place the deep-fried aloo pakora on a serving plate. Sprinkle chaat masala evenly over it and serve immediately.

Ginger Milk tea (Adrak Chai)

Ingredients:

Milk

Tea leaves

Sweeteners like sugar, jaggery etc. (optional)

Fresh Ginger

Dried Ginger

Other spices like Cardamom, black pepper etc.

Method

· Pour ¼ cup water into a pot and begin to heat it. Add about 1 tbsp grated ginger and 1 tbsp tea leaves.

· Bring it to a rolling boil and simmer on a medium heat for 3 mins.

· Pour milk

· Let it come to a boil on a medium high heat. Reduce the heat immediately and bring back to a boil on a medium heat again.

· Reduce the heat completely and add 1 tbsp sugar. For less sweet adrak chai, reduce or omit the sugar.

· Add ¼ spoon dried ginger, ¼ tbsp ground black pepper and ¼ to ½ tbsp black pepper.

· Give a quick stir with a ladle and aerate the chai for 5-6 times. Turn off the heat and cover the pot. Let it rest for 3-4 mins.

· Strain the tea and serve it hot

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Khichdi

Ingredients:

Moong dal

Rice

Ghee or oil

Whole spices like cumin seeds or bay leaves

Dry spices like Turmeric powder and Asafoetida (Hing)

Method

· Take a pressure cooker, add ½ cup of rinsed moong dal, ½ cup of rinsed basmati rice, 4 cups of water, ½ teaspoon turmeric powder, and salt. Mix well. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.

· Once the pressure has been released, open the lid and stir the mixture well. The rice and dal mixture should be soft and mushy

· Heat 2 tablespoons of ghee (or oil) in a heavy-bottomed pot over medium heat. Add 1 bay leaf and 1 teaspoon cumin seeds, and let the cumin sizzle.

· Next, add 1 green chili, 1 teaspoon minced ginger (optional), and 1 big pinch of asafetida. Saute for another 30 seconds until fragrant.

· If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent.

· Add cooked moong dal-rice mixture, and salt if needed. Mix well. Simmer for 1-2 minutes to allow the flavors to blend. Note: If the khichri is thick, then add ½ cup of hot water and adjust the consistency.

· Garnish with coriander leaves. moong dal khichdi is ready

Kanda Poha

Ingredients:

1.5 cup poha, thick

1 tsp sugar

¾ tsp salt

¼ tsp turmeric

2 tbsp oil

2 tbsp peanut

1 tsp mustard

1 tsp cumin

pinch hing

few curry leaves

2 chilli, finely chopped

1 inch ginger, finely chopped

1 onion, finely chopped

¼ tsp turmeric

¼ tsp salt

2 tbsp coriander, finely chopped

½ lemon

Method

· Firstly, in a large bowl take 1.5 cup poha. do not take thin poha as it turns mushy as soon as you add water.

· Rinse in water and drain off the water.

· Add 1 tsp sugar, ¾ tsp salt and ¼ tsp turmeric.

· Maix gently using your fingers without making poha mushy.

· Rest for 8-10 minutes, or until the poha softens without turning mushy or sticky.

· In a large kadai heat 2 tbsp oil and roast 2 tbsp peanut on low flame.

· Roast until the peanuts turn crunchy, keep aside.

· In the same oil, add 1 tsp mustard, 1 tsp cumin, pinch hing and few curry leaves. splutter the tempering.

· Now add 2 chilli, 1 inch ginger and 1 onion. saute until the onions softens slightly.

· Further, add ¼ tsp turmeric and ¼ tsp salt. saute slightly.

· Add soaked poha and mix well combining everything well.

· Cover and simmer for 3 minutes or unitl the poha is cooked well.

· Now add fried peanuts, 2 tbsp coriander and ½ lemon. mix well.

· Finally, enjoy the kanda poha recipe with the mixture as a morning breakfast.

Vada Pav

Ingredients

Gram flour/ chickpea flour

Pav buns/ ladi pav

Ginger

Oil

Mustard seeds

Curry leaves

Garlic

Turmeric

Salt

Mashed potatoes

Green chilly

Green, Tamarind and garlic chutney

Fried Bondas

Method

· Mix gram flour, salt, Turmeric powder, chilli powder and water to a smooth paste for the batter. Set this aside for a moment. Now make the filling.

· Heat oil on medium heat. Add mustard seeds and allow them to pop. Add curry leaves, ginger, garlic and fry for 30 secs.

· Now add in turmeric and salt and mix well. Add the cooked mashed potatoes and mix well.

· Filling Done. Allow this to cool down and form small balls from it. Dip this in the batter and coat on all sides. Drop in hot oil and fry till golden brown. Remove this to a plate.

· Drop green chillies in hot oil and fry for a min. Remove this to a paper towel. Now time to assemble.

· First slit the pav bun in half and apply green chutney and tamarind chutney on the sides.

· Drop a potao bonda in the center and top it with some garlic chutney. Now if you are very brave, stuff a green chilli inside the bun and dig in straight away.