Monsoon’s here and so it’s time to munch on the oily, fattening and unhealthy snacks all around us. For years pakoras, bhajiyas and all the deep fried snacks have ruled the chart of monsoon‘s most preferred bites. With increasing number of people being health conscious the expert chefs from India Food Network suggest some delicious and healthy snacks you can munch on with your hot cup of tea/ green tea.

These easy to make evening bites not only please your taste palettes but also score high on the health meter.  Megha Deokule and Rithika Ramesh our organic and vegan special chefs share more exciting recipes on India Food Network.

 Molasses Cookies by Megha

 Ingredients (for 2 dozen):

  • 120g butter
  • 170g wheat flour
  • 80 – 100g raw sugar
  • 1 free range egg lightly beaten
  • 120g blackstrap molasses
  • 1 tsp cinnamon powder
  • 2 tsp baking soda
  • 70g all purpose flour (maida)

 Procedure:

  • Mix the dry ingredients
  • Add the maida to the wheat flour
  • Add cinnamon powder
  • Add baking soda
  • TIP : Add baking soda to curb the acidic reaction of the molasses
  • Mix the wet ingredients
  • Add 1 egg to the butter and sugar mixture
  • Add the molasses
  • TIP : Molasses contains lots of nutrients and is extremely healthy
  • Mix the wet and dry ingredients
  • TIP : Ginger powder can be used along with cinnamon to give a nice flavour
  • Once the dough is nicely mixed make small balls
  • Roll it in the raw sugar
  • Lay it on the baking tray
  • TIP : Flatten the cooking dough and make sure there is a 2 inch gap between each cookie
  • Ready to bake
  • Bake in a pre-heated oven at 160 degrees for 10-12 mins

Oil free Tandoori Mushrooms by Rithika Ramesh

 Ingredients:

  • 200g of mushroom
  • ½ cup of powdered cashew
  • 2 tsp of tandoori chicken masala
  • 1 tsp of salt
  • Juice of half a lime
  • 2 cloves of garlic
  • 1 inch piece of ginger

 Procedure:

  • Crush ginger – garlic into the cashew powder
  • Add the lime juice
  • Add salt
  • Add the tandoori chicken masala
  • Mix well
  • Add a little water to make it into a paste
  • Add the cashew paste into the mushrooms
  • Coat the paste evenly on the mushrooms
  • Leave the mushrooms to marinate for 2-3 hours
  • Bake the mushrooms in a pre-heated oven at 180 degrees for 30-35 mins

 Whole Wheat Seed Crackers by Megha

 Ingredients

  • 2 tbsp of sunflower seeds
  • ½ tbsp of sesame seeds
  • 1 tsp of flak seeds
  • 1 tbsp of olive oil
  • Salt to taste
  • ½ tsp of liquid jaggery
  • 100g of whole wheat flour
  • Water

Procedure

  • Transfer the flour into a bowl for kneading
  • Add the sunflower seeds
  • Add the sesame seeds
  • Add the flak seeds
  • Add salt as per taste
  • Add liquid jaggery
  • Add the olive oil
  • Add water to knead the dough together
  • Mix well
  • TIP: You can alternate seeds as per your choice
  • Dust the base on which you will roll out the dough
  • Use a rolling pin to flatten the dough to the desired thickness
  • Ensure that the dough is evenly rolled out from all sides
  • Use a knife to cut the dough into desired shapes
  • Place the cut out pieces on to the parchment paper in the baking tray
  • Place the pieces equidistant from each other
  • Bake the Crackers in the pre set oven at 150 degree for 20mins
  • Note: Turn them over to cook from the other side after 10 mins
  • Cool off the crackers before storing