As the monsoon season is here, you may have already prepared yourself for the wet months. Adding to this beautiful weather, a dose of healthy munchies is all you need to enjoy the rainy season.
However, monsoon brings along the chances of you getting sick more often; thanks to the weakened immunity system.
Therefore, it is important to munch on something healthy yet delectable.
Below are a few recipes by Chef Manish Mehrotra, Chef Kunal Kapoor and Chef Vicky Ratnani that are not just healthy but delicious as well.
Almond and Chicken Tikka Salad by Chef Manish Mehrotra
- Roasted almonds whole (unpeeled) - 25 gms
- Pomelo segments - 80 gms
- Lemon juice - 5 ml
- Olive oil - 10 ml
- Honey - 5 ml
- Mint leaves - 3 gms
- Coriander leaves - 1 gm
- Chaat masala - 1 gm
- Chicken tikka (diced) - 50 gms
- Salt - to taste
- Crushed pepper - 1 gms
- In a bowl, mix olive oil, honey, lemon juice, salt and crushed pepper
- Take the rest of the ingredients in a separate bowl, add the dressing and toss lightly
- Adjust the seasoning and serve
Almond, oranges and Roast Pumpkin salad by Chef Ajay Chopra
- Pumpkin – 50 gms
- Fresh Orange – 50 gms
- Mixed Lettuce – 200 gms
- Almond Flakes – 50 gms
- Olive oil – 25 gms
- Honey – 10 gms
- Mustard – 10 gms
- Almond paste – 20 gms
- Balsamic vinegar – 20 ml
- Almond slivers toasted – 30 gms
- Cut Pumpkin into wedges and marinate it with honey and rosemary and roast it for 30-35 minutes or until cooked at 180 C.
- Peel fresh orange and cut into wedges.
- In a bowl add olive oil, honey, salt and almond paste, balsamic and blend it and keep it aside.
- In a bowl mix all the ingredients, including lettuce, roasted pumpkin and add dressing and plate it.
- Sprinkle with toasted almond slivers
Baked Spinach and Almond Parcels by Chef Ajay Chopra
- Cooked Chopped Spinach – 400 gms
- Almond flakes – 100 gms
- Mascarpone cheese – 200 gms
- Salt – 15 gms
- Pepper – 10 gms
- Spring roll sheets Pastry – 12 no.
- Oil – 200 ml
- Chilli powder – 20 gms
- In a bowl take cooked spinach which has no water content add chopped almond flakes and seasoning in it add mascarpone cheese in it and mix it.
- Line the spring roll sheets with oil and chili powder and make 4 layers repeating the layering.
- Cut the layered sheets into half triangles and line the spinach mixture in it
- Close the triangle parcels with the help of slurry made with Maida and water.
- Brush the parcels with butter or oil and bake it at 180 deg for 8-10 mins in a pre heated oven
- Serve hot
Wok Tossed Almond Chicken, Shiitake and Bell Pepper by Chef Manish Mehrotra
- Almonds (peeled) - 25 gms
- Chicken slices - 100 gms
- Red bell pepper - 5 gms
- Yellow bell pepper dices - 5 gms
- Shiitake mushrooms - 10 gms
- Oyster sauce - 15 ml
- Chopped garlic - 5 gms
- Chopped ginger - 2 gms
- Chopped green chillies - 2 gms
- Tempura batter - 15 gms
- Refined oil - 10 ml
- Chopped spring onions - 2 gms
- Chopped coriander - 2 gms
- Oil - for frying
- Mix tempura batter with chicken slices and deep fry them
- Heat oil in a wok, saute chopped ginger, garlic and green chillies
- Add shiitake mushroom and bell pepper and saute for a minute
- Add oyster sauce followed with the fried chicken
- Toss to coat the chicken evenly with the sauce
- Finish with almonds, chopped coriander and spring onions
Schezwan Pepper and Maple Glazed Prawns by Chef Manish Mehrotra
For The Sauce
- Butter 10 Gms
- Ginger Finely Chopped 15 Gms
- Garlic Finely Chopped 15 Gms
- Schezwan Pepper Corns 5 Gms
- Oyster Sauce 20 Ml
- Maple Syrup 80 Ml
- Chives Finely Chopped 15 Gms
- Red Chilli Flakes 2 Gms
- Prawns (20 Pcs in a Kg) 500 Gms
- Corn Flour 80 Gms
Processing the prawns
- Clean the prawns by removing the shell and slitting it across the length to remove the veins
- Dust the prawns with corn flour.
- Deep fry the prawns in medium hot oil till they are crispy.
For the sauce
- In a shallow pan, take oil. Put the pan on medium flame and saute schezwan peppercorns for 1-2 minutes.
- Add finely chopped ginger, garlic and chilli flakes in the pan and saute till golden in colour.
- Add the maple syrup and reduce till it is a thick syrup.
- Add oyster sauce and mix well. Cook for 5- 8 minutes.
- Adjust the seasoning. The sauce should have a balance of sweetness of maple and sharpness of schezwan pepper corns
- Heat the sauce in a Chinese wok till caramel stage and toss fried prawns in it.
- The sauce should lightly coat the prawns. Sprinkle some finely chopped chives.
- Serve hot
Mango Panna Spiced Almonds by Chef Vicky Ratnani
- Almonds - 60 g
- Salt -to taste
- Jaggery Powder - 1 tsp
- Black Pepper - 1 tsp
- Cardamon Powder - 1 tsp
- Toss all the ingredients together and enjoy.