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Guilt-free monsoon snacks

This monsoon, ditch unhealthy guilty pleasures for low calorie comfort food that scores high on taste and health. Delicious and healthy, here are some easy-to-make low fat dishes for the perfect monsoon indulgence.

india Updated: Jul 08, 2011 01:33 IST

As monsoon sounds off its arrival, colourful umbrellas begin to loom under the sullen sky, frail paper boats appear in roadside streams and people cuddle up in their coves. In such a milieu, nothing sounds more comforting than the sound of pitter-patter on the roof, but the spluttering sound of oily chow being fried in the kitchen or at the roadside vending carts. These fried snacks like samosas or pakoras do soothe your taste buds, but their high calorie count isn’t a tad comforting for the health conscious.

So this monsoon, ditch these unhealthy guilty pleasures for low calorie comfort food that scores high on taste and health. Delicious and healthy, here are some easy-to-make low fat dishes for the perfect monsoon indulgence.

Subz Seekh Kebab

Ingredients

50 gm carrot
50 gm cauliflower
100 gm beans
50 gm green peas
30 gm boiled potato
2 gm cardamom powder
3 gm garam masala
5 gm yellow chilly powder
5 gm cumin powder
5 gm chopped green chilly
5 gm chopped ginger
20 gm roasted channa powder
5gm salt

Method

Sauté all the finely chopped vegetables for five minutes. Now to the sauteed vegetables add the boiled potatoes. Wait for some time till the mixture is cool enough. Now to the mixture add the remaining ingredients into the vegetables. Divide the mixture into four equal ball. Now, gently skewer each ball on a metal skewer with slightly wet hands to set them into kebab shapes. Cook it in the tandoor for five minutes and now sprinkle the kebabs with chat masala. Serve hot with some spicy mint chutney for flavour.

Recipe by chef Zafar Ali, The Leela Palace Udaipur

Sapo Tofu with garden vegetables

Ingredients

100 gm silicon tofu
50 ml asparagus grass
25 gm snow peas
30 gm broccoli
50 gm beans
50 gm bok choy
30 gm zucchini
5 gm salt
5 gm sugar
10 gm kikkoman soya
10 gm tomato sauce
10 gm soya sauce
80 gm oil
40 gm cornflour
15 gm oyster sauce
10 gm sesame oil
5 gm ginger
5gm garlic

Method

Take oil in a wok, put ginger garlic and add Kikkoman , tomato sauce, soya sauce and oyster sauce to it. Put salt, sugar and add all the blanched vegetables along with tofu. Toss it with sesame oil and add cornflour to thicken the dish.

Recipe by chef Jimmy Pradhan, Mandarin Trail

Charcoal grilled lasuni king prawns

Ingredients

8 pcs jumbo prawns
5 gm ginger garlic paste
10 gm cream
5 gm hung curd
1 gm ajwain
1 gm garam masala
Salt to taste
1 gm white pepper powder
1 pc green chopped chilly
5 gm chopped garlic
3 gm brown garlic
5 gm processed cheese
1 pc lemon

Method

Marinate the prawns with ginger garlic paste. Make a paste of cream, curd, ajwain, garam masala, salt, white pepper, green chilly, cheese and lemon juice. Skewer the prawns and cook in tandoor. Serve with salad, mint chutney and lemon wedge.

Recipe by chef Niranjan Chauhan, Mozart

Sukhi urad dal

Ingredients

10 gm soaked urad dal, washed
2 onions, chopped
2 tomatoes, chopped
5 gm ginger, chopped
2 green chillies, chopped
2 tbsp sesame oil
A pinch of heeng
1 tbsp whole jeera
1 lemon
1tbsp chat masala

Method

Heat the oil and add jeera, heeng, ginger, green chillies, chopped onions, tomatoes, dal, salt and toss for 30 seconds. Remove from heat, garnish with chopped coriander, chat masala and sliced lemon.

Recipe by chef Mohammad Irfan, Radisson Blu Hotel