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 one-bowl meals are more filling and wholesome than soup and will leave you satiated.

Innovating 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 with.

Mid-day 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 vegetables.

Wild Mushroom Ramen by Chef Stevan Haung, The Fatty Bao, Bandra (West)
The 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 air.

Ingredients
Vegetable oil - 1 tbsp, shiitake mushrooms (quartered or halved) - 1 cup, white fungus - 1/2 cup, beansprouts - ¼ cup, green onions (sliced on the diagonal) - 2 nos, broccoli (blanched) - 40 gm, sweet corn (boiled) - 30 gm, ramen noodles - 200 gm.

For the stock
Garlic 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.

Method
1. 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 aside.
2. 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 minute.
3. 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 13-14 minutes.
4. To make the ramen, boil water with some salt, add ramen noodles into water and cook for 2-3 minutes until ramen is al dente. Drain and keep aside.
5. 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 garnish.

While ramen is popular among many people, for those who love Italian food, Chef Arnez Driver at La Pôz Place suggests making a bowl of saffron and smoked cheese risotto during the monsoons. Photo Courtesy: La Pôz Place

Saffron & Smoked Cheese Risotto by Chef Arnez Driver, La Pôz Place, Fort
If ramen is a crowd favourite, risotto isn't far behind. For those who love Italian food, Chef Arnez Driver at La Pôz 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. "It's 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 more."

Ingredients
Olive 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 pinch.

Garnish
Arugula Lettuce - handful, cherry tomato - 5-10 nos, smoked cheese - 1 tsp.

Method
1. Take the celery, leek and onion, cut finely and place aside. Save the trimming from these vegetables.
2. 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 stock.
Note: Addition of thyme, whole black pepper and bay leaf will make the stock more flavorful.
3. For the main preparation, place a large pan on medium heat.
4. Add olive oil, the finely cut celery, leek, onion & garlic. Sauté for a couple of minutes until the vegetables become translucent.
5. Add the Arborio rice and continue mixing. Let the rice toast over high heat.
6. Once the rice starts sticking to the base of the pan, deglaze using white wine.
7. Reduce the heat and add the thyme as well as vegetable stock and continue cooking.
8. Add the vegetable stock slowly and over a period of time, ensuring the rice is not submerged in water.
Note: The Arborio rice should not be completely soft on serving, but should have a bite to it "al dente".
9. Once the rice is close to completion mix in the saffron, smoked cheese, a few arugula leaves, unsalted butter and parmesan cheese.
10. On adding the above-mentioned ingredients the risotto will begin to thicken rapidly. Add more vegetable stock to ensure the consistency is smooth and not too dense.
11. Season with salt and black pepper as well as a dash of unsalted butter. Give it one final mix and serve.
12. Place in the serving dish and garnish with arugula, cherry tomatoes and smoked cheese.
13. Serve piping hot.

The healthy option made with quinoa, vegetables accompanied with a delicious sauce, says Chef Juliano Rodrigues can be made with leftover veggies and isn't that hard to put together. Photo Courtesy: Out Of The Blue, Khar (West)

Quinoa, Mélange of Veggies with Paprika Coconut Cream Sauce by Chef Juliano Rodrigues, Out Of The Blue, Khar (West)
Chef Juliano Rodrigues believes in the simplicity of ingredients and uses them to bring out the best flavours in a dish. The city-based chef shares the recipe for quinoa, mélange 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 one-bowl meal. "With 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 it's good to go," he says.

Ingredients
Drained Spinach (blanched) - 1/4 cup, broccoli florets (blanched) - 1/4 cup, string beans (blanched) - 1/4 cup, carrot cut in batons (blanched) - 1/3 cup, egg white cut into halves (without egg yolk) - 2 nos, caramelised onion - 1 tbsp, cooked quinoa - 1/4 Cup, lettuce - 1/4 cup, sour cream - 1 scoop, parmesan shaving - 2 nos for garnish.

For the sauce
Coconut milk - 1/3 cup, paprika powder - 1 tsp, oil - 1 tsp, garlic (chopped) - 1 tsp, onion (chopped) - 1 tsp, veg stock - 1 tbsp, salt and pepper as required.

Method
1. In a thick bottom pan heat oil. Add chopped onion and garlic and sauté.
2. Add paprika powder and add vegetable stock.
3. Allow to reduce by half then add coconut milk, adjust seasoning.
4. Take it off the flame, put in sauce boat to be served with the bowl.

Plating
Place the veggies, eggs and salad in the bowl. Don't overlap each ingredient.

Garnish
Edible flower or chopped parsley and serve with sauce.

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