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31 Mar, 2023
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This Monsoon Season Calls For Some Lip-Smacking Recipes!

When everything around turns green and attractive in the rainy season everybody loves that vibe. While it rains outside, you enjoy a break from the summer heat and also get an opportunity to test out some mouth-watering recipes at home.  

In any other season, eating fried and spicy food is a crime, but pakoras, chaat, and samosas are monsoon season’s charms and the best rainy season recipes. 

To make you drool over the season, Meetha by Radisson which is a premium sweets store by Radisson Group has come up with a list of monsoon recipes curated by Chef Raghvendra of Meetha, to let you indulge in some delectable monsoon pleasures. 

Vegetable Chinese Samosa Recipe


Noodles – Half Kg 

Cabbage –  250 Grams 

Yellow bell pepper – 100 Grams 

Green capsicum – 100 grams 

Carrot – 250 Grams 

Beans – 100 Grams 

Spice masala 

Maida – 1 kg 200 Grams 

Ghee Salt – 25 Grams 

Oil to Fry 

Tomato ketchup 

Green chili sauce  

Red chili sauce 

Soya sauce 


  • For making the filling, first put oil in a pan and add cabbage, carrot, beans, yellow bell pepper, and saute until the veggies are cooked. 
  • Then add boiled noodles to the pan. 
  • Then add tomato ketchup, green chili sauce, red Chilli sauce, soya sauce, and salt as per taste and saute until it gets mixed. 
  • Now the filling of Chinese Samosa is ready. 
  • Now take 1 kg maida, add melted ghee 200 Grams and 250 Grams water and make a soft dough. 
  • Make Samosa shape cones through the dough and add the filling. 
  • Then stir fry till 12 to 15 minutes on low-medium flame. And your yummy Chinese samosa is ready to serve!

Corn Mattar ki chaat Recipe


Boiled American corn-  250 Grams 

Boiled green peas- 200 Grams 

Small cubes of paneer- 100 Grams 

Green chutney 

Sweet chutney  

Barik sev 

Chaat masala 


Red chili powder 



  • The very first step is to boil the sweet corn and green peas. 
  • Then fry Paneer until it turns brown with very less oil. 
  • Put all three in a bowl, then add green chutney, sweet chutney, salt, chat masala, and red chili powder. 
  • Garnish it with finely chopped coriander leaves and your corn chaat is ready to eat.

Laung Latika Recipe


Maida – half Kg 

Ghee – 100 grams 

Water – 150 ML 

Mawa – 300 grams 

Sugar – 1 kg 

Chironji – 50 Grams 

Almond – 50 Grams 

Pista – 50 Grams 

Elaichi powder 


  • First, melt 100 grams of ghee in a pan and then add half kg maida and add 150 ml water. 
  • Make a soft dough. 
  • For making the filling, take mawa and add elaichi powder, pista, almonds, and chironji to it. 
  • Then for making the sugar syrup take 1 kg sugar and then add 300ml water and put it on medium flame till it boils and forms a sticky texture. 
  • Now, take the dough and make it round in shape and fill it with the dry fruit filling that you prepared. 
  • Then fry it in desi ghee on slow flame for 12mins to 15mins.
  • After it turns brown, dip it in sugar syrup for 5 to 7mins. And your delicious Laung Latika is ready to serve.

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