Chef Sanjeev Kapoor shares rainy day comfort foods that warm the heart

Comfort food is the kind of food that makes people feel warm, happy, and at home. It’s not always fancy, but it brings back memories and gives a sense of peace especially on quiet, rainy days. Whether it’s a hot bowl of khichdi, a cup of chai, or crispy snacks, comfort food is all about feeling good, one bite at a time.

Chef Sanjeev Kapoor in his 1st August blog shared recipes that “evoke comfort, nostalgia, and flavours” on rainy days — like “a plate of khichdi, a hot cup of chai, and crispy bhajiyas fresh from the pan.” He highlighted dishes that are “perfect for rainy days, and perfect for the soul,” including khichdi with ghee, which he calls “the food equivalent of a warm hug.”

Here are some comforting recipes that offer a chance to pause, savour the moment, and reconnect with cherished memories, loved ones, and the joy of cooking.

Sanjeev Kapoor's recipe for khichdi with ghee and pickle

Ingredients:

• 1 cup rice

• 1 cup split red lentils (masoor dal) or a mix of moong and masoor dal

• 2 cups water

• 2 tablespoons ghee or oil

• 1 teaspoon cumin seeds

• 1 small onion, finely chopped

• 1 small tomato, finely chopped

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon turmeric powder

• Salt, to taste

• Optional spices like asafoetida, red chilli powder

Method:

• Wash and soak the rice and lentils together for about 30 minutes. Drain the water.

• Heat ghee or oil in a pressure cooker. Add cumin seeds and let them sizzle.

• Add the chopped onion, ginger paste, and garlic paste. Sauté until the onion is translucent.

• Add the chopped tomato and saute until it's soft.

• Add the soaked rice and lentil mixture, water, turmeric powder, and salt. Mix well.

• Close the pressure cooker lid and cook for about 3-4 whistles or until the dal khichdi is cooked and mushy.

• Let the pressure release naturally, then open the lid.

Sanjeev Kapoor's recipe for cream of tomato soup
He wrote, "Cream of tomato soup is comfort in a bowl — especially during rain-kissed evenings. Sauté garlic, onion, and ripe tomatoes till fragrant. Add water or stock, simmer gently, then blend until velvety smooth. Return to heat, season with salt, pepper, a pinch of sugar, and stir in fresh cream. Garnish with coriander or croutons, and serve with toasted bread or grilled sandwiches. This classic blend of tangy, creamy warmth makes for a soothing monsoon indulgence, sip after satisfying sip."

Ingredients:

• 4 large tomatoes, chopped

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1/2 teaspoon sugar

• Salt and pepper, to taste

• 2 cups chicken or vegetable stock

• 1 cup heavy cream or milk

• Fresh parsley or basil leaves, chopped (for garnish)

Method:

• In a large saucepan, melt butter over medium heat. Add chopped onion and sauté until softened but not browned.

• Add minced garlic and sauté for another minute.

• Add chopped tomatoes, dried basil, dried oregano, sugar, salt, and pepper. Cook for about 10-15 minutes or until the tomatoes are soft and mushy.

• Add the stock and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.

• Use an immersion blender to puree the soup until smooth. Alternatively, you can cool the soup and blend it in a blender.

• Return the soup to the saucepan and add heavy cream or milk. Stir well and heat the soup gently over low heat.

• Taste and adjust the seasoning if needed.

• Serve hot, garnished with chopped fresh parsley or basil leaves.

Sanjeev Kapoor's recipe for tandoori bhutta (roasted corn)
He wrote, "Chef Sanjeev Kapoor wrote, “The street-side scent of charred corn during the monsoon is unmistakable. Vendors roast the bhutta over open flames, then rub it down with a slice of lime dipped in chilli powder and salt. It’s smoky, tangy, and fiery — a taste that clings to your fingers and lingers in memory. Enjoyed straight off the cob as the rain trickles on, it’s simple magic."

Ingredients:

• 4 corn cobs

• 2-3 tablespoons butter

• Salt, to taste

• 1/2 teaspoon black salt (kala namak)

• 1/2 teaspoon red chilli powder (optional)

• 1/2 teaspoon chaat masala (optional)

• Lemon wedges, for serving

Method:

• Boil or grill the corn cobs until they are cooked and slightly charred.
• Slather butter generously over each corn cob.
• Sprinkle salt, black salt, red chilli powder, and chaat masala (if using) evenly over the butter.
• Serve hot with lemon wedges on the side.

Sanjeev Kapoor's recipe for batata vada
He wrote, “Batata vada is Mumbai’s answer to grey skies and dripping windowsills. Mashed potato spiced with mustard seeds, turmeric, curry leaves, and green chilli, enveloped in gram flour batter and deep-fried until golden. Crisp outside, soft inside — it’s usually tucked into a pav (bread roll) with chutney, but on a rainy evening, even a solo vada warms the soul.”

Ingredients:

• For the Mashed Potato Filling:

• 4-5 large potatoes, boiled, peeled, and mashed

• 1 tablespoon oil

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 small ginger, grated

• 1-2 green chillies, finely chopped

• 1/2 teaspoon turmeric powder

• Salt, to taste

• Chopped fresh coriander, for garnish

For the Batter:

• 1 cup gram flour (besan)

• 1/4 teaspoon turmeric powder

• 1/4 teaspoon red chilli powder

• Salt, to taste

• Water, as needed

• Oil, for deep-frying

Method:

• Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds.

• Add chopped onion, minced garlic, grated ginger, and chopped green chillies. Sauté until the onions are translucent.

• Add mashed potatoes, turmeric powder, and salt. Mix well and cook for 2-3 minutes. Let it cool.

• Divide the potato mixture into small portions and shape them into balls.

• Prepare the batter by mixing gram flour, turmeric powder, red chilli powder, and salt. Add water to make a thick batter.

• Dip each potato ball into the batter, coating it evenly.

• Heat oil in a deep-frying pan. Deep-fry the coated potato balls until golden brown and crispy. Drain on absorbent paper.