Nourishing Recipes To Keep You Warm And Healthy This Monsoon

News18

a day ago

When the rains arrive, cravings shift toward soul-soothing dishes that bring warmth and comfort. These recipes are all about flavours that heal and soothe.
The Indian monsoon is more than just a season – it's a feeling. As the rains wash away the summer heat, we instinctively reach for bowls of steaming soups, hearty curries, and soulful khichdis that comfort both body and mind. This year, chefs Neha Deepak Shah and Sneha Singhi from Stahl Kitchens bring you nourishing recipes – ranging from Parsi classics to Thai flavours – that are wholesome, immunity-boosting, and perfect for a rainy day indoors.
Veg Dhansak
Crafted by Chef Neha Deepak Shah
Ingredients
1/4 cup each of yellow moong dal, chana dal, arhar dal, masoor dal (all soaked)
1 onion, diced
1 tomato, diced
1/2 cup each of bottle gourd, pumpkin, brinjal (diced)
1 carrot, diced
1/4 cup fenugreek leaves
1 tbsp kasuri methi
1/2 tsp turmeric powder
Salt to taste
For the paste
5-6 garlic cloves, 2-3 green chillies, 1-inch ginger
4-5 soaked Kashmiri red chillies
1 tsp cumin seeds, 1 tsp coriander seeds
1 green cardamom, 2 cloves, 1-inch cinnamon
Others
1 tbsp oil
1 big onion, finely chopped
Fresh coriander & lemon wedges
Method
1. Pressure cook the soaked dals with vegetables, salt, turmeric, and water.
2. Grind the paste ingredients until smooth.
3. Heat oil, sauté chopped onions, then add the paste and cook till oil separates.
4. Combine with the boiled dal mix, garnish with coriander, and serve hot with rice and lime.
Cucumber Millet Khichdi
Crafted by Chef Sneha Singhi
Ingredients
1 tbsp ghee, pinch of hing
1 tsp jeera, 1 tbsp grated ginger
1 cucumber, grated (water squeezed out)
1/2 cup millets (soaked), 1/4 cup moong dal (soaked)
1/4 tsp haldi, salt to taste
1.5–2 cups water
For the tadka
1 tbsp ghee, 1 tsp jeera
1–2 green chillies, 15–20 mint leaves
Method
1. Heat ghee, add hing, jeera, and ginger.
2. Add cucumber, millets, dal, salt, haldi, and water.
3. Pressure cook for 3–4 whistles.
4. Finish with a ghee-jeera-green chilli tadka.
5. Serve hot with raita and an extra dollop of ghee.
Tom Kha Soup
Crafted by Chef Neha Deepak Shah, Stahl Kitchens
Ingredients
For the broth: shallots, coriander stem, 1.25 L water, lemongrass, galangal, kaffir lime leaves, lime peel.
For the soup: 1 tsp oil, shallots, lemongrass, galangal, Thai red chilli, mushrooms, carrots, broccoli, baby corn, 1/4 cup coconut milk, 1/2 cup tofu, 1 tsp soy sauce, 1 tsp sugar, noodles, salt & pepper, coriander & lime.
Method
1. Boil broth ingredients for 20 minutes, then strain.
2. Heat oil, sauté aromatics with vegetables (keep slightly crunchy).
3. Add broth, coconut milk, noodles, tofu, soy sauce, and sugar.
4. Simmer until noodles cook.
5. Serve hot with coriander and lime.
Thai Green Curry with Rice
Crafted by Chef Sneha Singhi, Stahl Kitchens
Ingredients
1 stalk lemongrass, 1/2 inch galangal, 5 coriander roots
1/2 tbsp lemon zest, 5 garlic cloves, 1 onion
4 thick green chillies, 2 thin chillies, salt
1 tsp haldi, 2 tsp coriander powder, 2 tsp cumin powder
1/4 tsp white peppercorn
Veggies: baby corn, broccoli, tofu, red chillies
400 ml coconut milk, 1/2 cup water, 1 tbsp soy sauce, basil, jaggery powder
Method
1. Pound lemongrass, galangal, lemon zest, onion, garlic, and coriander root into a paste.
2. Heat coconut milk until it splits, add curry paste, cook 1 min.
3. Add vegetables, lime leaves, more coconut milk, and water.
4. Cook 2–3 mins, then add tofu, basil, soy sauce, and jaggery.
5. Serve with steamed rice.
Mushroom Chettinad Masala
Crafted by Chef Sneha Singhi, Stahl Kitchens
Ingredients
For Chettinad masala: cumin, fennel, coriander seeds, cardamoms, dried red chillies, curry leaves, peppercorn, mace, cloves, bay leaf, cinnamon, and star anise.
For the main cook: 1 tbsp ghee, ginger-garlic paste, 1 onion, 1 tomato, 1 box mushrooms, salt, 1/4 cup grated coconut, 2 tbsp masala, 1/2 cup water.
Method
1. Dry roast spices, grind them into powder.
2. Heat ghee, sauté ginger-garlic, onions, and tomatoes.
3. Add mushrooms, salt, and cook on high for 5 mins.
4. Add coconut, Chettinad masala, and water. Simmer 5 mins.
5. Garnish with fried curry leaves & red chillies. Serve with rice or parotta.
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