Healthy and hearty: Mumbai chefs share comforting non-fried recipes for monsoon snacking

The monsoon season in India brings with it a unique charm, characterised by lush greenery, cool breezes, and the pitter-patter of rain. While this season evokes a sense of tranquillity, it also ignites a craving for warm, comforting food. Often, fried snacks become the go-to option, but these can sometimes be heavy on the stomach and contribute to unhealthy eating habits. To cater to both your taste buds and health consciousness, chefs have shared delicious non-fried monsoon recipes that are packed with flavour. So, whether youre a seasoned cook or a kitchen novice, these dishes are sure to become your go-to choices during the rainy season. Portobello Mushroom Cheesy Prawns You will not be able to resist this dish if you love cheese. The portobello mushrooms with cheesy prawns make for a great monsoon snack as it is baked and not fried. The gooeyness from the cheese and the umami flavour of the mushrooms balance well and has an appetising taste which can be enjoyed with a coffee yuzu brew, shares Chef Mohnish Kothare, Mazi – Coffee/Kitchen and Bar. Ingredients Prawns 50 gmCherry tomato 30 gmBaby corn 10 gmPimentos 15 gmMushroom 5 pieces 100 gm4 types of cheese Amul/yellow cheddar/white cheddar/mozzarella 40 gmThyme 2 gmOregano 2 gmParsley 2 gmSalt and pepper 1 gmGarlic oil 10 gm 1. Prepare the ingredients- Preheat your oven to 180°C (350°F).- Clean the Portobello mushrooms- Lightly brush the mushrooms with garlic oil, then set them aside. 2. Saute the prawns and vegetables- In a skillet, heat a small amount of garlic oil over medium heat.- Add the prawns and saute until they turn pink and are cooked through about 3 to 4 minutes.- Remove the prawns and set them aside.- In the same skillet, add the cherry tomatoes, baby corn, and pimentos. Saute for 2 to 3 minutes until they are slightly tender. Season with salt, pepper, thyme, and oregano. 3. Assemble the mushrooms- Place the prepared Portobello mushrooms on a baking tray, gill-side up.- Fill each mushroom cap with the sauteed prawns and vegetable mixture.- Top each mushroom with a generous amount of the four-cheese blend. 4. Bake the mushrooms- Place the baking tray in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and golden brown. 5. Garnish and serve- Once baked, remove the mushrooms from the oven and sprinkle fresh parsley on top.- Serve the Portobello mushroom cheese prawns hot as an appetizer or a main course, accompanied by a fresh salad or crusty bread. Zen Avocado Toast Recipe There are very few things better than a warm toast with a hot cup of tea or coffee on an overcast day. The Zen Avocado Sourdough toast with mixed seeds and cream cheese is a great snack for a rainy day because its creamy, flavourful, and filling. The smooth avocado and cream cheese make it super comforting, while the mixed seeds give it a bit of crunch, says Chef Rahul Desai, Blah, BKC. Ingredients Sourdough baguette slicesPhiladelphia cream cheese 1 tbsp For the avocado mix:A mash of 1 whole Hass avocadoChopped tomatoes 1 tbspChopped Onions 1 tbspChopped corianderSalt to tasteBlack pepper crushedLemon juice For garnish:Mix microgreensFresh basilCrumbled FetaMix seeds (optional)Poached egg (optional) Method 1. Preheat oven to 150°C. Place one side of the bread on a baking tray and toast it gently.2. Mash a whole avocado coarsely and add chopped tomatoes, onions, salt, black pepper, lemon juice and some chopped coriander leaves.3. Place the toasted bread on a plate and put some Philadelphia cream cheese, and the avocado mash on top. Sprinkle some crumbled feta on top, and some mixed seeds and garnish it with microgreens.4. You can also add a poached egg on top as an option. Add a few fresh basil leaves, and a dash of extra virgin olive oil and serve. Spicy Tandoori Mushrooms If you crave for crunchy, robust Indian flavours, these smoky, flavourful, and perfectly spiced spicy tandoori mushrooms will be your ultimate comfort snack on rainy days. Healthy yet indulgent, these mushrooms capture the essence of the season. I assure you; each bite feels like a cosy hug in the form of rich flavours, claims Chetan Sethi, chef and co-founder of Ustaadi Mumbai. Ingredients Mushrooms 200 gmHung curd 1/2 kgMustard oil 2 tbspGreen chili paste 1 tbspGinger-garlic paste 1 tbspRed chili paste 3 tbspJeera (cumin) powder 1 tbspCoriander powder 1 tbspRed chili powder 1 tbsp (adjust to taste)Kasuri methi 1 tspTurmeric powder 1 tbspStar anise 1 pieceSalt to tasteGaram masala 1/2 tbsp Method1. Prepare the marinade-In a large mixing bowl, combine the hung curd, mustard oil, green chili paste, ginger-garlic paste, and red chili paste.- Add jeera powder, coriander powder, red chili powder, kasuri methi, turmeric powder, and garam masala to the mixture.- Crush the star anise and mix it in.- Season with salt to taste. 2. Marinate the mushrooms- Clean the mushrooms thoroughly and pat them dry.- Add the mushrooms to the marinade and coat them evenly.-Cover the bowl and let the mushrooms marinate for at least 1 hour in the refrigerator. For best results, marinate overnight. 3. Grill the mushrooms- Preheat your oven to 200°C (392°F).- Arrange the marinated mushrooms on a baking tray lined with parchment paper or foil.- Grill the mushrooms in the preheated oven for 10 to 12 minutes, or until they are cooked through and slightly charred. 4. ServeRemove the mushrooms from the oven and serve hot. They pair well with a side of mint chutney or as a topping for salads. Finger Millet Momo Prefer something steaming hot? Culinary expert and chef Bijal Shah, founder of Bijals Food Creations, shares his healthy twist on the staple street food. He poses, A rainy afternoon calls for a plate of steaming momo, but why not aim for a healthier twist? These ragi momos, with their rich, earthy flavor, make for the perfect monsoon indulgence. Whip up these finger millet delights for a nourishing treat that turns every drizzle into a warm,cosymoment. Ingredients For the stuffing: Cabbage 1/2 cupCarrots 1/2 cupSpring onion 1 stalkRed Bell pepper 1 pcButton mushrooms 200 gmOil, for stir fryingSalt and pepper to taste For the dough:Whole wheat flour 1 cupRagi flour (finger millet) 1 cupSalt 1/4 tsp (adjust to taste) MethodTo make the dough:1. Combine all the ingredients for the dough like the ragi flour, whole wheat flour and salt into a large wide bowl and knead well adding a little water at a time to make smooth dough.2. Once the dough comes together, keep kneading for about 5 minutes to make it smooth and elastic.3. The ragi momo dough should not be sticky. Let it rest for at least 15 minutes and up to 2 hours. For the stuffing:1. Heat oil in a small wok, add in all the peppers and mushrooms and stir fry on high heat until the moisture from the mushrooms evaporates.2. Add in the remaining vegetables and stir fry until they become slightly tender. Stir in the salt and a dash of pepper. Turn off the heat and allow the filling to cool completely before you fill into the skin.3. Divide the dough into small lemon-sized portions of an inch in diameter. Dust the ragi momo dough portions in flour and roll them out into a circle. Remember, to not roll too thick, as the filling will push itself out and tear when steamed.4. Place a small spoon of filling in the center of the rolled circle.5. By doing this the half-moon-shaped momos will have a frilled look. Proceed a similar way with the remaining dough.6. As you keep shaping the ragi momos, remember to keep them on a greased platter and cover them with a damp cloth to prevent them from drying out.7. While you are shaping the ragi momos, keep a steamer with water boiling. Grease the steamer pan with some oil to prevent the momos from sticking.8. Place the shaped momos on the greased steamer pan. When you have one set of momos, place them in the steamer and steam on high for 5 to 7 minutes until you see a glaze on the momos.9. Serve it withanysauce or chutney of your preference. Also Read: Eat healthy this monsoon: Discover delicious air-fried snack recipes