Mumbai chefs share soul-warming steamed recipes to enjoy during the monsoon

Even though the city has a lovehate relationship with the monsoon Mumbaikars do step out to enjoy steaming hot food during this season The weather demands warmth while enjoying naturersquos beauty Unfortunately the last pandemicmarred year has held back people from visiting cosy restaurants and cafeacutesWelcoming the season with steaming food outdoors may still be doubtful in the coming weeks but that doesnrsquot mean you canrsquot enjoy it in the safety of your home Soups may be on your mind but they are passeacute because almost everybody can ace them It is time to test your culinary skills and try making dishes which will definitely be a treat worth bragging aboutMidday asked chefs in the city to share their favourite recipes of steamed food Spanning snack main and dessert courses and covering Asian and Indian cuisines these dishes should definitely be your mind the next time you plan your home menuKhatta DhoklaA popular steamed dish from Gujarat Chef Ranveer Brar recommends the nofail Khatta Dhokla because of its health benefits especially during the monsoon Brar says ldquomonsoon and change of season are when onersquos digestive system is quite vulnerable Thats where steamed foods come in handy as they are not only healthy but easily digestible toordquoIngredientsFor FermentationKolum Rice soaked 1 cup split black gram soaked frac12 cup sour curd frac12 cupOthersCoconut water frac14 cup Salt to taste fresh green chilli paste frac12 tsp oil 1frac12 tbsp fruit salt frac12 tsp oil for greasingFor TemperingOil 2 tbsp mustard seeds 1 tsp dry red chillies 2 or 3 nos curry leaves 1 sprigMethodFor Fermentation1 In a grinder jar add soaked rice split black gram sour curd and grind it into a proper paste2 Remove in a bowl and keep in a warm place to ferment for 45 hours3 After fermented add coconut water salt green chilli paste mix it properly4 Now take one portion of the batter and add mixture of oil fruit salt in it and mix it properly withlight hands5 Switch on the steamer and also grease the mould or the plate then pour the batter in it and steamit for 1012 minutes on high heat6 Once steamed remove and let it cool a little then cut in the desired shape and pour the hottempering on it and serve warmFor TemperingIn a small pan heat oil and add mustard seeds dry red chillies curry leaves sauteacute for a minute and it ready to useTamarind chilli spiced rawas with creamy coconut rice at The Sassy Spoon across all outlets Photo The Sassy SpoonTamarind chilli spiced rawas with creamy coconut rice at The Sassy SpoonA snack may not fully satiate a craving so feasting on a meal of tamarind and chilli spiced rawas which is steamed in a banana leaf and served with coconut rice is best for when a big hunger strikes Culinary director and chef Amit Bhatia The Chocolate Spoon Company says its a take on the South Indian fish curry and riceIngredientsRawas 1 fillet banana leaf frac12 piece tamarind 15 tbsp turmeric powder 14 tsp Kashmiri chillies 8 nos Madras onions 2 tbsp coconut oil 1 tbsp curry leaves 10 to 12 nos onion 1 tbsp Basmati rice 1 cup Coconut milk frac12 cup butter 1 tbsp white wine 2 tbspMethodFor the fish1 Deseed the Kashmiri dry red chillies and roast them in the oven Allow it to cool and then crush to powder 2 Clean and deseed the tamarind and soak it in warm water for a few minutes Remove the pulp3 In a pan heat coconut oil and sauteacute chopped onions Add in the turmeric curry leaves Kashmiri chilli powder and tamarind Cook on a low flame till the fragrance of raw masala disappears4 Now marinate the fish with salt pepper and apply the cooked masala marination Wrap it in a banana leaf and steam it in a steamer for 1215 minutes For the coconut rice 1 For the rice in a hot pan heat butter and add in chopped onion Sauteacute for a while add a splash of white wine allow it to deglaze and add in the cooked basmati rice2 Mix coconut milk in the rice cook for five minutes till the rice gets nicely coated and check for seasoning3 Once the fish is steamed keep it on the grill for a minute or two on each side4 Serve the fish wrapped in banana leaf with coconut rice Butter Garlic Momos at Social across all outlets Photo SocialButter Garlic Momos at Social across all outletsAs many streetside stalls in the city have disappeared it is not as easy to stop and gorge on steaming momos while enjoying the rain Make them at home instead Glyston Gracias city chef at Social recommends a twist to the classic with Butter Garlic momosIngredientsFor DoughMaida 1 kg salt 20 gm butter 50 gms water 500 mlFor stuffingMushroom 1 kg baby corn 1 kg carrot 1 kg cabbage 500 gms French beans 1 kg garlic 300 gms Soya sauce 150 ml oil 200 ml aromatic powder 100 gm sugar 100 gmsMethodFor doughMix the above ingredients and make a soft doughFor filling1 Sauteacute all above vegetables with onion and garlic2 Add soya adjust the seasoningFor Momos1 Stuff the momos and shape2 Steam the momos for three minutes3 In wellseasoned Wok add butter chopped garlic sliced red chillies chopped bell peppers basil4 Finish it with seasoning and lemon juice5 Serve warmGrilled Artichoke Bao at Plural Fort Photo PluralGrilled Artichoke Bao at Plural Fort For all those who love baos it is time you try your hand at making these pillowy snacks Vedant Shah founder of the newlyopened Plural recommends the artichoke bao from their menu An idea picked up during his travels in South East Asia he thinks itrsquoll be the perfect dish to enjoy in this rainy weather Ingredients For bao doughRed Lotus flour 2 kg maida 1 kg Caster Sugar 300 gms oil ndash 280 ml baking powder 20 gms dry yeast 25 grams water 14 ml per bao artichoke 25 gms parsley oil 10 ml garlic 5 gms Morning Glory 2 gms For Asian barbecue sauce Sriracha Sauce 500 gms tomato ketchup 250 gms chilli paste 70 gms garlic 90 gmsMethod For bao dough1 Mix all the ingredients to make a bao dough2 Roll the dough to a half moon pocket shape3 Steam the baos For filling1 Cut the artichoke in four pieces2 Gently sear the artichokes in a frying pan with parsley oil and garlic3 Then toss the seared artichoke hearts with an Asian barbecue sauce4 Toss the Morning Glory flower gently in a Nauc Cham dressing Plating1 Gently place the baos on a plate and fill it with the filling of artichoke and Morning Glory2 Then top it gently with a few fried garlic chipsAlso Read Miss eating roasted corn in the rain These recipes will help you relive the experience indoors