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July 20, 2024

Beat the monsoon blues with these five healthy recipes!

The monsoon blues might dampen your mood, but it doesn’t have to drown your diet. Ditch the typical greasy pakoras and fried delights, cuz we’ve got a sunshine-worthy selection of healthy recipes to brighten your day! From immunity-boosting bowls to cozy comfort food, get ready to chase away the monsoon blues (and cravings) with these five delicious and healthy recipes from India’s renowned chefs. Read on.

Parmesan Garlic Corn on the Cob by Chef Niriksha Reddy- Sour Chef, ITC Grand Central Mumbai

Ingredients:

  • 4 ears of corn, husked
  • 3 tablespoons softened butter,
  • 2 cloves garlic (minced)
  • 1/4 cup grated Parmesan cheese,
  • Salt and pepper to taste,
  • Fresh parsley, chopped (optional, for garnish)

Method:

Toss your corn cobs in a pot with a steamer basket and add a splash of water (about an inch). Cover, bring to a boil, and steam for 10-15 minutes, or until tender. While the corn does its magic, whip up the flavorful garlic butter: simply combine softened butter and minced garlic in a small bowl. Once cooked, remove the corn and generously brush it with the warm garlic butter. Shower it with grated Parmesan cheese, letting it cling to the buttery goodness. Don’t forget a sprinkle of salt and pepper for perfect seasoning. For an optional pop of color and freshness, add a finishing touch of chopped parsley, and serve while it’s still steaming hot and bursting with flavor.

Quinoa and Sweet Potato Tikkis by Chef Amandeep Singh Executive Sous Chef, The Westin Mumbai Garden City

Ingredients:

  • 1 cup cooked quinoa
  • 1 large sweet potato, boiled and mashed
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • Fresh coriander leaves, chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • Oil for shallow frying

Method:

Combine cooked quinoa, mashed sweet potato, chopped onion, green chili, and a sprinkle of coriander leaves in a bowl. Don’t forget the spices – a dash of cumin and coriander powder adds depth. Mix everything well and form the mixture into bite-sized tikkis. Heat some oil in a non-stick pan, and shallow fry the tikkis until they’re golden brown on both sides. Serve them hot with your favorite dipping sauce, like mint chutney or yogurt dip, for a satisfying and delicious meal.

Warm Quinoa and Peppers Salad with Orange and Lime Dressing by Chef Umesh Karande Sr Sous chef, Thoughtful American Bistro

Ingredients:

For Salad:

  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 small red onion, finely chopped
  • 2 tbsp olive oil
  • 1 cup crumbled feta cheese
  • Fresh parsley, chopped (for garnish)

For Dressing:

  • 1/4 cup orange juice (freshly squeezed)
  • 2 tbsp lime juice (freshly squeezed)
  • 1 tbsp honey or maple syrup
  • 1/4 cup olive oil
  • Salt and pepper to taste

For Almond Praline:

  • 1/2 cup almonds, roughly chopped
  • 1/4 cup sugar
  • Pinch of salt

For Chilli Lime Chicken (Optional):

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Zest of 1 lime
  • Juice of 1 lime
  • Salt and pepper to taste

Method:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté diced bell peppers and red onion for 5-7 minutes until tender. Combine the cooked quinoa with the sautéed vegetables in a large bowl. In a separate bowl, whisk together orange juice, lime juice, honey or maple syrup, olive oil, salt, and pepper. Pour the dressing over the quinoa and vegetables, tossing to coat evenly.

For the almond praline, melt sugar in a small skillet over medium heat until golden brown. Stir in chopped almonds and salt, then spread the mixture onto a parchment-lined baking sheet. Once cool, break the praline into small pieces.

To assemble, gently fold crumbled feta cheese into the quinoa and pepper mixture. Serve the salad warm, garnished with fresh parsley and almond praline pieces. Sliced chili lime chicken can be added on top for an extra protein punch.

Pumpkin and Jaggery Halwa by Chef Tushar Malkani, The Yellow House, Goa IHCL SeleQtions

Ingredients:

  • 2 cups of yellow pumpkin gratings
  • 3/4 cup jaggery powder
  • 3/4 cup milk
  • 3 to 4 teaspoons of desi ghee
  • Few cashew nuts
  • Few pumpkin seeds
  • A handful of golden raisins
  • 1/4 teaspoon cardamom powder
  • Ingredients:
  • 2 cups of yellow pumpkin gratings
  • 3/4 cup jaggery powder
  • 3/4 cup milk
  • 3 to 4 teaspoons of desi ghee
  • Few cashew nuts
  • Few pumpkin seeds
  • A handful of golden raisins
  • 1/4 teaspoon cardamom powder

Method:

This recipe transforms a simple pumpkin into a decadent dessert. First, grate two cups of peeled yellow pumpkin. In a pan, heat a tablespoon of ghee and fry cashews until golden. Remove and set aside. Repeat with the raisins. Using the same pan, add another tablespoon of ghee and toss in the grated pumpkin. Sauté over low flame for 5-10 minutes, stirring occasionally. Pour in the milk and stir well, letting the pumpkin cook and absorb the milk under a lid. Once the mixture thickens, add the jaggery powder and stir continuously on medium heat until it dissolves and the halwa thickens further. This should take about 10-15 minutes. Finally, fold in the remaining ghee, cardamom powder, and the fried cashews and raisins. Garnish with more nuts and raisins, and serve hot for a delightful treat.

Spiced Lentil Soup by Chef Savio Fernandes, Taj Holiday Village Resort & Spa, Goa

Ingredients:

  • 1 cup Red lentils
  • 3-4 Garlic clove (grated)
  • 1 medium-sized Onion (peeled and chopped)
  • 1 medium-sized potato (peeled and diced)
  • 1 Carrot (diced)
  • 1 tsp Chilli flakes
  • 1 tsp Cumin powder
  • ½ tsp Turmeric powder
  • ½ tsp Paprika (smoked)
  • ½ tbsp Lemon juice
  • 1 tbsp Peanut butter
  • 4 cups Vegetable broth
  • Salt to taste
  • Cooking oil (of your choice)

Method :

Dinnertime in a hurry? This lentil stew comes together in just one pan! Sauté the chopped carrots and onions in a preheated pan with oil until softened. Next, add the warm spices – cumin, turmeric, smoked paprika, and chili flakes (adjust to your spice preference) – along with some salt. Stir in the lentils, diced potato, and vegetable broth, bringing the mixture to a boil. Let it simmer for 15 minutes, then transfer everything to a bowl. Finally, stir in some creamy peanut butter for a touch of richness, and enjoy your hearty lentil stew.

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