Cheesiest Creations: A Must-try List For Cheese Lovers This Monsoon

By Author: Moksha Sajnani
Total Articles: 2
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The monsoon season brings with it a certain charm – the pitter-patter of rain, the earthy scent of wet soil, and a craving for warm, comforting food. And what could be more comforting than a generous serving of cheese? For all the cheese aficionados out there, this monsoon, let's dive into some truly "cheesy" creations that are guaranteed to make your taste buds sing!
Why Cheese This Monsoon?
The humidity and cooler temperatures of the monsoon months make rich, savory dishes incredibly appealing. Cheese, with its versatility and ability to add depth and creaminess to almost any dish, becomes a star ingredient. So, grab your apron, put on some cozy music, and let's get cooking!

1. Monsoon Marvel: Spicy Cheese Corn Toasties
There’s nothing quite like a warm, gooey toastie to accompany a hot cup of chai on a rainy afternoon. This recipe takes the classic cheese toastie up a notch with the sweetness of corn and a kick of spice. It's a quick, easy, and incredibly satisfying snack!

Yields: 4 toasties
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
8 ...
... slices of white or brown bread
1 cup boiled sweet corn kernels
1/2 cup grated Mozzarella cheese (or a mix of Cheddar and Mozzarella)
1/4 cup finely chopped onion
1 green chili, finely chopped (adjust to your spice preference)
1 tbsp finely chopped coriander leaves
1/2 tsp black pepper powder
Salt to taste
Butter for toasting

Instructions:
1. Prepare the filling: In a bowl, combine the boiled sweet corn kernels, grated cheese, chopped onion, green chili, coriander leaves, black pepper powder, and salt. Mix everything well.
2. Assemble the toasties: Spread a generous amount of the cheese corn mixture evenly over four slices of bread. Place the remaining four slices of bread on top to form sandwiches.
3. Toast to perfection: Heat a non-stick pan or a griddle over medium heat. Lightly butter both sides of each sandwich.
4. Place the sandwiches on the hot pan and toast until golden brown and crispy on both sides, and the cheese is melted and gooey. You can also use a sandwich maker for this.
5. Serve hot: Cut the toasties diagonally and serve immediately with a drizzle of ketchup or a spicy chutney.

2. Gujarat's Gem: Cheesy Batata Vada Pao Fondue
Hailing from the vibrant state of Gujarat, Vadodara, we can't miss out on a twist to a beloved Maharashtrian snack – the Batata Vada Pao! Imagine the crispy, spicy batata vada, dipped into a warm, luscious cheese fondue. This fusion dish is a match made in monsoon heaven, combining the best of Indian street food with a European classic.

Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients:
4 medium-sized boiled potatoes
1 tbsp oil
1 tsp mustard seeds
1/2 tsp asafoetida (hing)
8-10 curry leaves
1-2 green chilies
1-inch ginger grated
1/2 tsp turmeric powder
Salt to taste
2 tbsp chopped coriander leaves
Oil for deep frying

For the Batter:
1 cup gram flour (besan)
2 tbsp rice flour
1/4 tsp turmeric powder
Pinch of asafoetida
Salt to taste
Water as needed
Ingredients for Cheese Fondue:
2 cups grated cheese (a mix of Cheddar, Mozzarella, and Monterey Jack
1 cup milk
1 tbsp cornstarch
1/2 tsp garlic powder (optional)
1/4 tsp black pepper powder
Pinch of nutmeg (optional)
Salt to taste

Instructions:
1. Prepare the Batata Vada filling: Heat 1 tbsp oil in a pan. Add mustard seeds, and once they splutter, add asafoetida, curry leaves, chopped green chilies, and grated ginger. Sauté for a minute.
2. Add turmeric powder, mashed potatoes, and salt. Mix well and cook for 2-3 minutes. Stir in chopped coriander leaves and let it cool.
3. Form the Vadas: Once cooled, divide the potato mixture into small equal portions and shape them into round vadas.
4. Prepare the batter: In a bowl, combine gram flour, rice flour, turmeric powder, asafoetida, and salt. Gradually add water to make a smooth, thick batter without lumps.
5. Fry the Vadas: Heat oil for deep frying in a kadai or deep pan. Dip each vada into the gram flour batter, ensuring it's evenly coated. Gently drop them into the hot oil and deep fry until golden brown and crispy. Drain excess oil on absorbent paper.
6. Make the Cheese Fondue: In a saucepan, whisk together milk and cornstarch until smooth. Add the grated cheese, garlic powder, black pepper, nutmeg, and salt.
7. Cook over medium-low heat, stirring constantly, until the cheese melts and the fondue is smooth and creamy. Do not let it boil vigorously. Keep it warm over a very low flame or in a fondue pot.
8. Serve: Arrange the hot batata vadas and toasted pavs around the warm cheese fondue. Dip the vadas and pavs into the glorious cheese and enjoy this unique monsoon treat!

3. Soulful Comfort: Creamy Cheesy Tomato Soup with Croutons
A steaming bowl of tomato soup is the quintessential comfort food, especially when the rain is pouring outside. Elevate this classic by adding a generous dose of cheese, making it irresistibly creamy and rich. Paired with crunchy homemade croutons, it's a hug in a bowl!

Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients for Soup:
1 kg ripe red tomatoes, roughly chopped
1 medium onion, roughly chopped
2-3 cloves garlic, roughly chopped
1 tbsp olive oil
4 cups vegetable broth or water
1/2 cup heavy cream (or milk for a lighter version)
1/2 cup grated Mozzarella or Cheddar cheese, plus extra for garnish 1 tsp sugar (to balance acidity)
Salt and black pepper to taste
Fresh basil leaves for garnish
Ingredients for Croutons:
2 slices of bread, cubed
1 tbsp olive oil
1/2 tsp garlic powder
Pinch of salt
Instructions:
1. Make the Croutons: Preheat oven to 180°C (350°F). In a bowl, toss the cubed bread with olive oil, garlic powder, and salt. Spread them on a baking sheet and bake for 8-10 minutes, or until golden and crispy. Set aside.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 5 minutes.
3. Cook Tomatoes: Add the chopped tomatoes to the pot. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Simmer the Soup: Pour in the vegetable broth or water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
5. Blend and Strain: Carefully transfer the soup mixture to a blender and blend until smooth. For an extra smooth consistency, pass the blended soup through a fine-mesh sieve back into the pot.
6. Add Cream and Cheese: Return the pot to low heat. Stir in the heavy cream, sugar, salt, and pepper. Gradually add the grated cheese, stirring until it completely melts into the soup, making it wonderfully creamy. Do not boil after adding the cheese.
7. Serve: Ladle the hot soup into bowls. Garnish with a swirl of cream, some extra grated cheese, fresh basil leaves, and a generous sprinkle of homemade croutons.
This monsoon, try these cheesy creations from the ideas of the Retro Bistro: The fine multi-cuisine restaurant to be your culinary companions. https://retrobistro.in/ . Whether you're a fan of spicy, savory, or comforting, there's a cheesy delight waiting for you to try. So, cozy up, indulge, and let the cheesy goodness chase away the monsoon blues! Happy feasting.