As the monsoon sweeps over Goa, the rhythmic patter of rain blends with the rustling palms, creating the perfect setting to slow down and savour comforting flavours. At Deltin Suites, Goa, the culinary team has embraced this rain-kissed season with a selection of monsoon special recipes that celebrate local ingredients and soulful spices, designed to warm your spirit as the rain cools the earth. From crisp, golden snacks perfect with a cup of chai to refreshing sips that capture the lushness of the season, these recipes promise to transform your monsoon days into moments of delicious comfort. Let the rains pour, while you indulge in these specially crafted monsoon delights from Deltin Suites’ kitchens.
Paneer Papad Ke Kabab
By Harekrishna, Chef de Partie, Deltin Suites, Goa
A North Indian-style crunchy monsoon snack, these kababs combine spiced paneer and mashed potatoes, coated in crushed papad for a crisp bite and a burst of flavour with every mouthful.
Ingredients:
For the Kabab Mixture: Paneer (grated) – 1 cup, Boiled potato (mashed) – 1 medium, Green chili (finely chopped) – 1, Ginger paste – 1 tsp, Chaat masala – ½ tsp, Roasted cumin powder – ½ tsp, Black pepper – ¼ tsp, Coriander leaves (finely chopped) – 1 tbsp, Lemon juice – 1 tsp, Salt – to taste, Cornflour – 2 tbsp (for binding)
For Coating: Roasted urad papads – 2–3, finely crushed, Cornflour slurry – 2 tbsp cornflour mixed with 3 tbsp water
For Frying: Oil – for shallow or deep frying
Method
In a mixing bowl, combine grated paneer, mashed potato, green chilli, ginger paste, chaat masala, roasted cumin powder, black pepper, coriander leaves, lemon juice, and salt. Add cornflour and mix thoroughly until a soft, cohesive dough forms. Divide the mixture into equal portions and shape into round or oval tikkis (patties) of uniform size. Dip each kabab into the cornflour slurry, ensuring it is lightly coated. Roll in the crushed papad to cover evenly. Heat oil in a pan over medium heat. Fry the kababs until they turn golden brown and crisp on all sides. Remove and drain on absorbent paper to remove excess oil. Preheat the air fryer to 180°C. Place the coated kababs in the basket and air-fry for 12–15 minutes or until golden and crisp, turning them halfway through for even cooking. Preheat the oven to 180°C. Arrange the kababs on a lined baking tray and brush lightly with oil. Bake for 12–15 minutes or until golden and crisp, flipping once midway for even browning. Serve the hot, crisp kababs with Green chutney, Sweet tamarind chutney, Onion rings and lemon wedges
Chef’s Tips
Use spicy masala papad or black pepper papad for added zing.
For best results while baking or air-frying, brush the kababs lightly with oil to enhance crispness.
Khaman Dhokla
By Chef Jotiba, Senior Chef de Partie, Deltin Suites, Goa
Ingredients :
For the Batter: Gram flour (besan) – 1 cup, Semolina (rava/sooji) – 1 tbsp (optional, for texture), Ginger-green chili paste – 1 tsp, Sugar – 1 tbsp, Turmeric powder – ½ tsp, Salt – 1 tsp (or to taste), Lemon juice or white vinegar – 1 tsp, ENO fruit salt – 1 sachet (1 tsp) or ½ tsp baking soda, Water – ¾ cup (adjust as needed)
For the Tempering: Oil – 1½ tbsp, Mustard seeds – 1 tsp, Sesame seeds – 1 tsp (optional), Green chilies – 2, slit, Asafoetida (hing) – a pinch, Curry leaves – 8–10, Water – 2 tbsp, Sugar – 1 tsp, Lemon juice – 1 tsp
Garnish: Fresh coriander leaves, chopped, Fresh grated coconut (optional)
Method:
In a mixing bowl, combine besan, semolina, turmeric, salt, sugar, ginger-chilli paste, and lemon juice. Gradually add water, whisking continuously to form a smooth, lump-free batter. Just before steaming, add ENO fruit salt and gently stir. The batter will rise and turn frothy. Grease a steel plate or thali. Immediately pour the frothy batter into the plate and place it in a preheated steamer. Steam on medium heat for 15–18 minutes. Check doneness by inserting a toothpick—it should come out clean. Allow the dhokla to cool slightly, then cut into squares. Heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, green chillies, hing, and curry leaves, sautéing briefly. Stir in water, lemon juice, and sugar, bringing it to a quick boil. Pour the hot tempering evenly over the steamed and cut dhokla to allow it to soak in the flavours. Garnish with chopped coriander and freshly grated coconut. Serve warm with green chutney or sweet tamarind chutney for a complete experience.
Darjeeling Spark (With Bartender Flair)
By Suresh Thakur, Team Leader Bar, The Deltin Daman
Prep Time: 10 minutes
Servings: 2
Ingredients (By weight)
Strong Darjeeling Tea – 120 ml (approx. 120g), Fresh Orange Juice – 60 ml (approx. 60g), Ginger Syrup – 15 ml (approx. 20g), Garam Masala – a pinch (0.3g), Crushed Ice – as needed, Sparkling Water – to top (approx. 200 ml), Orange Slices – for garnish, Crushed Green Cardamom (optional) – 0.5g, Mint Leaves or Lime Zest – for garnish
Method
Steep strong Darjeeling tea with crushed green cardamom if using, allowing the flavours to bloom fully. Cool the tea completely before using. In a cocktail shaker, add the cooled tea, fresh orange juice, ginger syrup, and a pinch of garam masala. Add a generous scoop of crushed ice. Shake vigorously to blend and chill, letting the aromas mingle beautifully. Double strain into elegant highball glasses filled with fresh ice, ensuring a clear, sediment-free pour. Top gently with chilled sparkling water to preserve the fizz. Garnish with a curled orange peel on a cocktail stick and a fresh mint sprig. For an extra flourish, you can rim the glass with a mix of sugar and ground cardamom for an aromatic, spiced finish.
