Mumbai chefs share recipes for steaming one-bowl meals to enjoy this monsoon

Mumbai experienced its first rains of the season last week With the monsoons here the prospect of a fragrant steaming bowl of food is tempting Yes enjoying soups is one of the popular ways to bring in the season but onebowl meals are more filling and wholesome than soup and will leave you satiatedInnovating with a variety of different ingredients will make your food appetising and flavourful Over the years Mumbaikars have grown accustomed to ramen bowls but there are many other options one can experiment withMidday Online asked city chefs to share their favourite recipes for the season that people could enjoy in just one bowl which could be a full meal While one chef shares an innovative recipe for a ramen bowl another wants people to enjoy Italian cuisine with a bowl of risotto Last but not the least is a healthy option with quinoa that can be made with leftover vegetablesWild Mushroom Ramen by Chef Stevan Haung The Fatty Bao Bandra WestThe monsoon season is the perfect time for a delicious ramen While there are many different versions Chef Stevan Haung at The Fatty Bao suggests a wild mushroom ramen especially for vegetarians who want to go beyond their usual dishes With easily available ingredients it is definitely a meal that can be enjoyed on a day when there is a damp chill in the airIngredientsVegetable oil 1 tbsp shiitake mushrooms quartered or halved 1 cup white fungus 12 cup beansprouts frac14 cup green onions sliced on the diagonal 2 nos broccoli blanched 40 gm sweet corn boiled 30 gm ramen noodles 200 gm For the stockGarlic clove chopped 1 pod ginger chopped 1 tbsp carrot 50 gm leeks 50 gm onion 50 gm celery 30 gm water 1 cup soy sauce 1 tbsp or to taste sugar 1 tbsp rice wine vinegar 1 tbsp toasted sesame seeds for garnish Method1 Soak shiitake mushrooms and white fungus in hot water until soft for about 10 to 15 minutes Drain and reserve soaking liquid Remove any stems and slice if whole Set aside2 Place a large saucepan over medium high heat Add vegetable oil When oil is hot add mushrooms garlic and ginger Cook until mushrooms are tender about 3 to 5 minutes Stir in soaked and sliced shiitake and white fungus mushrooms Cook for 1 minute3 To make the stock add all the ingredients for stock and reserved mushroom liquid water soy sauce sugar and rice wine vinegar Bring to a boil and simmer for 1314 minutes4 To make the ramen boil water with some salt add ramen noodles into water and cook for 23 minutes until ramen is al dente Drain and keep aside5 Using tongs divide noodles evenly among serving bowls Ladle in broth Arrange mushrooms green onions broccoli and corn over top of noodles Sprinkle with toasted sesame to garnishWhile ramen is popular among many people for those who love Italian food Chef Arnez Driver at La Pocircz Place suggests making a bowl of saffron and smoked cheese risotto during the monsoons Photo Courtesy La Pocircz PlaceSaffron amp Smoked Cheese Risotto by Chef Arnez Driver La Pocircz Place FortIf ramen is a crowd favourite risotto isnt far behind For those who love Italian food Chef Arnez Driver at La Pocircz Place suggests getting into the kitchen to try making a bowl of saffron and smoked cheese risotto The risotto is like a warm hug on a rainy day says Driver because it is comforting and gives one the chance to enjoy a decadent velvety smokey and highly comforting meal ldquoItrsquos rich creamy mouthfeel and hints of arugula are a perfect match Not only is it super easy to make but it will have you coming back for morerdquoIngredientsOlive oil 20 ml celery 1 tbsp chopped leek 1 tbsp onion 1 tbsp garlic 1 tsp raw arborio rice 1 cup white wine 40 ml vegetable stock 5 cups extra to adjust consistency saffron 1 gm unsalted butter 3 tbsp thyme 1 tsp natural smoked cheese 60 gm parmesan 20 gm salt as per taste black pepper a pinchGarnishArugula Lettuce handful cherry tomato 510 nos smoked cheese 1 tspMethod1 Take the celery leek and onion cut finely and place aside Save the trimming from these vegetables2 Add water to a saucepan and place on high heat Add the vegetable trimmings from above and allow to simmer This will create a vegetable stockNote Addition of thyme whole black pepper and bay leaf will make the stock more flavorful3 For the main preparation place a large pan on medium heat4 Add olive oil the finely cut celery leek onion amp garlic Sauteacute for a couple of minutes until the vegetables become translucent5 Add the Arborio rice and continue mixing Let the rice toast over high heat6 Once the rice starts sticking to the base of the pan deglaze using white wine7 Reduce the heat and add the thyme as well as vegetable stock and continue cooking8 Add the vegetable stock slowly and over a period of time ensuring the rice is not submerged in waterNote The Arborio rice should not be completely soft on serving but should have a bite to it ldquoal denterdquo9 Once the rice is close to completion mix in the saffron smoked cheese a few arugula leaves unsalted butter and parmesan cheese10 On adding the abovementioned ingredients the risotto will begin to thicken rapidly Add more vegetable stock to ensure the consistency is smooth and not too dense11 Season with salt and black pepper as well as a dash of unsalted butter Give it one final mix and serve12 Place in the serving dish and garnish with arugula cherry tomatoes and smoked cheese13 Serve piping hotThe healthy option made with quinoa vegetables accompanied with a delicious sauce says Chef Juliano Rodrigues can be made with leftover veggies and isnt that hard to put together Photo Courtesy Out Of The Blue Khar WestQuinoa Meacutelange of Veggies with Paprika Coconut Cream Sauce by Chef Juliano Rodrigues Out Of The Blue Khar WestChef Juliano Rodrigues believes in the simplicity of ingredients and uses them to bring out the best flavours in a dish The citybased chef shares the recipe for quinoa meacutelange of veggies with paprika coconut cream sauce which is on the menu at the restaurant because it is not only nourishing but also a versatile onebowl meal ldquoWith a little bit of everything this meal can be as simple as mixing together leftover veggies and starch Add a sauce of your choice and itrsquos good to gordquo he saysIngredientsDrained Spinach blanched 14 cup broccoli florets blanched 14 cup string beans blanched 14 cup carrot cut in batons blanched 13 cup egg white cut into halves without egg yolk 2 nos caramelised onion 1 tbsp cooked quinoa 14 Cup lettuce 14 cup sour cream 1 scoop parmesan shaving 2 nos for garnishFor the sauceCoconut milk 13 cup paprika powder 1 tsp oil 1 tsp garlic chopped 1 tsp onion chopped 1 tsp veg stock 1 tbsp salt and pepper as requiredMethod1 In a thick bottom pan heat oil Add chopped onion and garlic and sauteacute2 Add paprika powder and add vegetable stock3 Allow to reduce by half then add coconut milk adjust seasoning4 Take it off the flame put in sauce boat to be served with the bowlPlatingPlace the veggies eggs and salad in the bowl Dont overlap each ingredientGarnishEdible flower or chopped parsley and serve with sauceAlso Read What are lsquobar takeoversrsquo and why are more and more Mumbai restaurants hosting them