There’s something special about monsoon season; raindrops, water flowerpots, wet earth smell fresh, and home is a warm, comfy, snuggly place. We come together during this time of year. Most importantly, perhaps, while one waits for the fascinating weather patterns of the monsoon season to pass. What better place to invite that magic indoors than the kitchen?. The kitchen of the home is a comforting place; you can make it a cosy little pretend role-play space for children! 

Cooking with children in the monsoon is not only a great way to pass a rainy day, but it is an amazing learning experience, an opportunity to support life skills, promote creativity and build memories. Children love to mix, roll, assemble and decorate! With a few simple, safe and colourful ingredients, children can turn the gloomiest rainy day into a happy cooking day. 

So let’s all roll up our sleeves, put on some aprons and stir some monsoon magic, with some child-prepared recipes! 

Corn & Cheese Monsoon Toast

Ingredients for Corn & Cheese Monsoon Toast:

• 1 cup boiled sweet corn
• ½ cup grated processed cheese or mozzarella
• 1 small chopped capsicum (optional for crunch)
• Salt and black pepper to taste
• ½ tsp oregano or Italian seasoning
• Bread slices (white, brown, or multigrain)
• Softened butter for spreading

Method for Corn & Cheese Monsoon Toast:

1. In a mixing bowl, combine the boiled sweet corn, grated cheese, chopped capsicum, salt, pepper, and oregano.
2. Let your kids mix the Corn & Cheese Monsoon Toast filling with a spoon.
3. Butter the bread slices. Kids can help with this step!
4. Spread the corn-cheese mixture over each slice evenly.
5. Toast the Corn & Cheese Monsoon Toast on a hot tawa until the bread crisps up and the cheese melts.
6. Cut each Corn & Cheese Monsoon Toast into triangles or fun shapes.
7. Pro Tip: Serve Corn & Cheese Monsoon Toast with ketchup or a cheesy dip for extra joy.

Rainbow Veggie Mini Uttapams

Ingredients for Rainbow Veggie Mini Uttapams:

• 1½ cups instant dosa/uttapam batter
• ½ cup finely chopped bell peppers (red, yellow, green)
• ¼ cup chopped onions
• ¼ cup grated carrot
• Salt to taste
• Ghee or oil for cooking

Method for Rainbow Veggie Mini Uttapams:

1. Heat a non-stick tawa and pour small dollops of batter for mini uttapams.
2. Let kids top each uttapam with different colored veggies to create fun Rainbow Veggie Mini Uttapams.
3. Drizzle oil or ghee around each uttapam.
4. Cook both sides until golden and crisp.
5. Serve Rainbow Veggie Mini Uttapams with coconut chutney or ketchup.
6. Pro Tip: Give kids a theme - like “sunshine face” or “rainbow wheel” - for each Rainbow Veggie Mini Uttapam.

DIY Monsoon Chaat Cups

Ingredients for DIY Monsoon Chaat Cups:

• 10 papdis or mini puris
• ½ cup boiled and cubed potatoes
• ½ cup boiled corn or sprouted moong
• ¼ tsp chaat masala
• Salt and lemon juice to taste
• 2 tbsp sweet tamarind chutney
• 2 tbsp green chutney
• 2 tbsp nylon sev
• Chopped coriander

Method for DIY Monsoon Chaat Cups:

1. In a bowl, mix potatoes, corn, chaat masala, salt, and lemon juice.
2. Let kids spoon this mixture into each papdi to make DIY Monsoon Chaat Cups.
3. Drizzle with chutneys and top with sev and coriander.
4. Serve DIY Monsoon Chaat Cups immediately to retain crunch.
5. Pro Tip: Turn DIY Monsoon Chaat Cups into a mini “chaat bar” where kids build their combos.

No-Fire Banana Nutella Rolls

Ingredients for No-Fire Banana Nutella Rolls:

• 2 whole wheat rotis or tortillas
• 2 tbsp Nutella or any chocolate spread
• 1 banana sliced into rounds
• Honey (optional drizzle)
• Rainbow sprinkles (optional)

Method for No-Fire Banana Nutella Rolls:

1. Spread Nutella over the entire surface of the roti.
2. Kids can arrange banana slices on top for the No-Fire Banana Nutella Rolls.
3. Roll tightly into a wrap and slice into pinwheels.
4. Drizzle with honey or sprinkles if desired.
5. Serve No-Fire Banana Nutella Rolls on a fun plate with fruit on the side.
6. Pro Tip: Refrigerate the rolls for 10 minutes before slicing for cleaner shapes.

Cloudy Day Mug Pizza

Ingredients for Cloudy Day Mug Pizza:

• 4 tbsp all-purpose flour
• ⅛ tsp baking powder
• Pinch of baking soda and salt
• 3 tbsp milk
• 1 tbsp oil
• 1 tbsp pizza sauce
• 2 tbsp grated cheese
• Toppings: corn, olives, chopped veggies

Method for Cloudy Day Mug Pizza:

1. In a microwave-safe mug, mix flour, baking powder, soda, salt, milk, and oil to form a thick batter.
2. Spread pizza sauce on top.
3. Let kids add cheese and toppings for their Cloudy Day Mug Pizza.
4. Microwave on high for 1–1.5 minutes until cooked.
5. Cool slightly and serve Cloudy Day Mug Pizza with a small spoon.
6. Pro Tip: Let kids write their names on mugs and enjoy personalised Cloudy Day Mug Pizzas.

Sweet Corn Pakoda Pancakes

Ingredients for Sweet Corn Pakoda Pancakes:

• 1 cup besan (gram flour)
• ½ cup boiled sweet corn
• 1 finely chopped onion
• ½ tsp ajwain (carom seeds)
• ¼ tsp turmeric and salt to taste
• Water to form a batter
• Oil or ghee for shallow frying

Method for Sweet Corn Pakoda Pancakes:

1. In a bowl, combine all ingredients to form a thick batter.
2. Heat a tawa and spoon batter to form small Sweet Corn Pakoda Pancakes.
3. Cook both sides until golden.
4. Serve Sweet Corn Pakoda Pancakes with ketchup or mint chutney.
5. Pro Tip: Kids can shape Sweet Corn Pakoda Pancakes like flowers or animals using moulds.

Monsoon Fruit Skewers with Honey-Lime Drizzle

Ingredients for Monsoon Fruit Skewers with Honey-Lime Drizzle:

• Fruits: watermelon, mango, banana, kiwi, grapes
• 1 tbsp honey
• ½ tbsp lime juice
• Skewers or toothpicks

Method for Monsoon Fruit Skewers with Honey-Lime Drizzle:

1. Chop fruits into bite-sized chunks.
2. Kids can slide pieces onto skewers in any order to make Monsoon Fruit Skewers with Honey-Lime Drizzle.
3. Mix honey and lime juice, and drizzle over skewers.
4. Chill Monsoon Fruit Skewers with Honey-Lime Drizzle before serving.
5. Pro Tip: Freeze the skewers slightly for a chilled fruit popsicle effect.

Chocolate Rain Cloud Pops

Ingredients for Chocolate Rain Cloud Pops:

• 1 cup puffed rice or mini marshmallows
• ½ cup melted dark/milk chocolate
• 1 tbsp rainbow or blue sprinkles
• Lollipop sticks or toothpicks

Method for Chocolate Rain Cloud Pops:

1. Mix puffed rice with melted chocolate to coat.
2. Kids can scoop and shape the mixture into balls to form Chocolate Rain Cloud Pops.
3. Insert sticks and top with sprinkles.
4. Refrigerate until set and serve Chocolate Rain Cloud Pops cold.
5. Pro Tip: Let kids name each Chocolate Rain Cloud Pop for a fun storytelling twist.

Cooking with kids during the monsoon season is about the experience; it's about flour-covered noses, cheese-coated fingers, and the twinkle in your child's eye when they proudly proclaim, “I made this!” 

These rainy day recipes will not only become delicious food but also memories of joy, connection, and childhood magic. So the next time you hear thunder rumbling and the skies begin to change colour, grab your little sous chef and invite them into the kitchen. And, do not forget to download Foodism and share your creation with our vibrant food community.