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3 irresistible snacks to try in the monsoon

By Chef Deepak Bhandari
July 04, 2020 10:25 IST
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These yummy recipes can satisfy your cravings between meals.

A healthy snack can help you keep your urges in check while keeping your tummy full.

It can also be a good mood lifter.

All recipes by chef Deepak Bhandari, executive chef, Elior India

Naan Veggie Pizza

Naan Veggie Pizza

Serves: 2
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients

  • 2 loaves of naan bread
  • 1/4 cup of olive oil, divided, or as needed
  • 1 cup of fresh mushrooms, sliced
  • 1 tomato, chopped
  • 1 bell pepper, sliced
  • 1 small red onion, chopped
  • 1 tbsp chopped fresh basil, or to taste (optional)
  • 1 tbsp chopped fresh oregano, or to taste (optional)
  • 1/2 tsp red pepper flakes, or to taste (optional)
  • 1 tbsp finely minced garlic
  • 3 cups shredded mozzarella cheese

Method

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the naans on baking sheets and brush with olive oil.
  • Bake the naans in the preheated oven until lightly toasted for 5 to 10 minutes.
  • Stir the mushrooms, tomato, bell pepper, red onion, basil, oregano, and red pepper flakes together in a bowl.
  • Fold the garlic and add 1 tbsp olive oil into the vegetable mixture.
  • Spread the mozzarella cheese on each side of the naans; top with the vegetable mixture.
  • Bake the pizzas in the oven until the cheese is melted and vegetables are cooked through for 10 to 15 minutes.

Nutrition: (Amount per serving)
Calories: 968
Total Fat: 57.6 g
Cholesterol: 118 mg
Sodium: 1369 mg
Total Carbohydrate: 60.8 g
Protein: 54.5 g

Raw Mango Hummus with Soup Stick and Grilled Pita Bread

Mango Hummus with soup stick and grilled pita bread


Serves: 2
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients

  • 3/4 cup chickpeas 
  • 1 tbsp tahini paste
  • 1 raw mango
  • 1/4 cup + 1 tsp olive oil
  • 1/2 cup of water (reserved after cooking the chickpeas)
  • 2 cloves of garlic
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 tsp + 1/8 tsp of paprika or chilli powder
  • 1 sprig of parsley
  • 3 pita bread
  • 4-5 soup sticks

Method

  • Blend the chickpeas and mango using a food processor with olive oil.
  • Add tahini paste, olive oil, garlic and lemon juice and blend it well until you obtain a smooth mixture.
  • Add some salt to taste.
  • Take a serving bowl and pour the mango hummus into the bowl.
  • Sprinkle with paprika powder and one sprig of parsley.
  • Garnish and serve chilled with grilled pita bread and soup sticks.

Nutrition: (Amount per serving)
Serving size - 1 big bowl
Calories - 600 cal
Fat - 252 g
Protein - 119 g

Veg Wheat Momos

Veg Wheat Momos

Serves: 2
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients

  • 2 cups of wheat flour
  • 2 tsp oil
  • Salt to taste
  • Water as required (to knead)
  • 2 teaspoons of oil
  • 2 cloves of garlic (finely chopped)
  • 1 onion (finely chopped)
  • 2 cups of cabbage (shredded)
  • 1 carrot (grated)
  • 1 tbsp vinegar
  • ½ tsp pepper (crushed)
  • 1 tbsp soy sauce
  • 1 tbsp chilli sauce
  • Salt to taste

Method

  • Prepare the dough and rest it for 30 minutes.
  • In a large kadhai, heat the oil and saute in the 2 garlic cloves.
  • Saute 1 onion.
  • Furthermore, add in 2 cups cabbage and 1 carrot, saute slightly.
  • Add in 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp chilli sauce, ½ tsp pepper and salt to taste.
  • Mix well and the stuffing is ready.
  • After an hour, take the prepared momo dough and knead well again for a minute.
  • Pinch a small ball and flatten.
  • Dust with some wheat flour and start to roll using a rolling pin.
  • Roll to a medium thin circle, roughly 4 – 5 inches in diameter.
  • Place a heaped tbsp prepared stuffing in the centre.
  • Start pleating the dough, forming a momo.
  • Steam the momos for 10-12 minutes.
  • Serve with sauce of your choice.

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Chef Deepak Bhandari
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