<p>The rain brings relief from the scorching heat. With the onset of a new season, we have to take care of what and how we eat food. Of course, hot tea and deep-fried <span class="italic">bhaajis</span> are mouthwatering during the rains, but it is always safe to stay away from street food. But here are some mouthwatering recipes perfect for this lovely season:</p>.<p><strong><span class="bold">Double-cooked chicken wraps</span></strong></p>.<p class="CrossHead"><strong><span class="bold">Ingredients</span></strong></p>.<p>Chicken breast: 1 piece</p>.<p>Baby asparagus: 4 pieces</p>.<p>Salt: 5 gm</p>.<p>Pepper: 2 gm</p>.<p>Dijon mustard: 10 gm</p>.<p>Crushed coriander seeds: 4 gm</p>.<p>Roasted red chilli: 1 gm</p>.<p>Bacon strips: 1 piece</p>.<p>Quinoa: 50 gm</p>.<p><strong><span class="bold">Method</span></strong></p>.<p>Marinate the chicken with Dijon mustard, salt pepper. Dry roast the coriander seeds and red chilly. Crackle it in a mortar pestle. Place the fresh asparagus in the chicken breast and wrap it up with bacon strips. Sear the meat on a hot plate. Finish the cooking process in the oven in the steam. The quinoa has to be steamed in the stock water with seasonings.</p>.<p><strong><span class="bold">Pani puri with sundal & kacchi kairi ka pani</span></strong></p>.<p class="CrossHead"><strong><span class="bold">Ingredients</span></strong></p>.<p>Pani puri- 6 pieces</p>.<p>Raw mango: 100 gm</p>.<p>Salt: 5 gm</p>.<p>Pepper: 2 gm</p>.<p>Roasted cumin powder: 10 gm</p>.<p>Boiled whole black chana dal: 30 gm</p>.<p>Grated coconut: 10 gm</p>.<p>Chopped raw mango: 5 gm</p>.<p>Mint leaves: 5 gm</p>.<p>Hing: 1 gm</p>.<p>Coriander leaves: 5 gm</p>.<p><strong>Chaat masala: 5 gm</strong></p>.<p class="CrossHead"><strong><span class="bold">Method</span></strong></p>.<p>Boil the fresh mangoes until mushy. Mash the pulp and whisk it into the chilled water. Add the seasonings to the water. Stuff the pani puri<br />with sundal with chopped raw mango and enjoy the raw mango pani shots in a glass.</p>.<p><em><span class="italic">(The author is executive chef, Elior India)</span></em></p>
<p>The rain brings relief from the scorching heat. With the onset of a new season, we have to take care of what and how we eat food. Of course, hot tea and deep-fried <span class="italic">bhaajis</span> are mouthwatering during the rains, but it is always safe to stay away from street food. But here are some mouthwatering recipes perfect for this lovely season:</p>.<p><strong><span class="bold">Double-cooked chicken wraps</span></strong></p>.<p class="CrossHead"><strong><span class="bold">Ingredients</span></strong></p>.<p>Chicken breast: 1 piece</p>.<p>Baby asparagus: 4 pieces</p>.<p>Salt: 5 gm</p>.<p>Pepper: 2 gm</p>.<p>Dijon mustard: 10 gm</p>.<p>Crushed coriander seeds: 4 gm</p>.<p>Roasted red chilli: 1 gm</p>.<p>Bacon strips: 1 piece</p>.<p>Quinoa: 50 gm</p>.<p><strong><span class="bold">Method</span></strong></p>.<p>Marinate the chicken with Dijon mustard, salt pepper. Dry roast the coriander seeds and red chilly. Crackle it in a mortar pestle. Place the fresh asparagus in the chicken breast and wrap it up with bacon strips. Sear the meat on a hot plate. Finish the cooking process in the oven in the steam. The quinoa has to be steamed in the stock water with seasonings.</p>.<p><strong><span class="bold">Pani puri with sundal & kacchi kairi ka pani</span></strong></p>.<p class="CrossHead"><strong><span class="bold">Ingredients</span></strong></p>.<p>Pani puri- 6 pieces</p>.<p>Raw mango: 100 gm</p>.<p>Salt: 5 gm</p>.<p>Pepper: 2 gm</p>.<p>Roasted cumin powder: 10 gm</p>.<p>Boiled whole black chana dal: 30 gm</p>.<p>Grated coconut: 10 gm</p>.<p>Chopped raw mango: 5 gm</p>.<p>Mint leaves: 5 gm</p>.<p>Hing: 1 gm</p>.<p>Coriander leaves: 5 gm</p>.<p><strong>Chaat masala: 5 gm</strong></p>.<p class="CrossHead"><strong><span class="bold">Method</span></strong></p>.<p>Boil the fresh mangoes until mushy. Mash the pulp and whisk it into the chilled water. Add the seasonings to the water. Stuff the pani puri<br />with sundal with chopped raw mango and enjoy the raw mango pani shots in a glass.</p>.<p><em><span class="italic">(The author is executive chef, Elior India)</span></em></p>