Dumplings To Ramen Bowls: Here Are Monsoon Special Recipes You Can Make At Home

Soak all the shiitake mushrooms and white fungus in hot water for about 10-15 minutes until soft. Drain and reserve the leftover stock. Remove any stems, slice the mushrooms if whole and then set aside. Heat some vegetable oil in a saucepan over medium high heat. Then add mushrooms, garlic and ginger and cook for about 3-5 minutes until the mushrooms are tender. Stir them for about a minute.

For the stock, add all the ingredients (chopped ginger and garlic, carrots, onions, leeks, celery), reserved mushroom liquid, water, soy sauce, sugar and rice wine vinegar to the pan. Bring to a boil and simmer for about 15 minutes. Boil the ramen noodles with some salt, drain and keep aside. Divide it evenly into the bowl, pour some broth and then arrange all the mushrooms, green onions, blanched broccoli and boiled corn on top of the noodles. Garnish it with toasted sesame seeds and your ramen bowl is ready to be served.

This one is easy to make too. All you have to do is marinate the chicken in olive oil, salt, black pepper, thyme and garlic. Grill the chicken until those nice grill marks appear. Then, bake it until fully cooked. Toss the al dante penne pasta in a pan along with capsicum and onion. Then, add the cooking cream and gorgonzola cheese to the pan for the sauce. Place the grilled chicken on the serving plate. Mould the pasta in a ring and place it beside the grilled chicken. Drizzle the sauce on the top of the chicken and serve with a side of confit potatoes topped with french beans. 

Get all your ingredients (chopped carrots and cabbage, coriander leaves, lemon juice, corn flour, one teaspoon each of ginger and garlic, a couple of green chillies, Knorr broth powder) in place first. Heat some oil on medium flame and add the finely chopped ginger, garlic and green chillies. Sauté properly before adding the carrots, cabbage, and coriander leaves and then saute again. Mix corn flour with water until there are no lumps formed (you can use homemade, vegetable stock too if you want). Add the water and corn flour mixture to the sauteed veggies and bring the soup to a boil. Add salt and pepper as per your taste and then turn off the flame. Add lemon juice, mix it well and garnish with coriander leaves. Serve it piping hot with vinegar, soy, and lemon on the side.

Cook Maggi like you normally do with the masala and water, albeit a little less. Leave it aside for 10 minutes so it gets a little dry. Add some cheese, cashews, almonds, chopped green chillies and coriander leaves to the Maggi and make medium sized balls out of it. Set aside and prepare a batter using besan, water, salt, haldi powder and corn flour and let it sit for a while. Heat some oil on a medium flame, coat the balls with the batter and carefully drop them in a kadhai. Fry them until they are light golden brown, take it out and place on a plate with paper towels to remove all that extra oil. Serve hot with a peri peri dip or any other of your choice.

Boil the chicken, mince it and then season it with salt, pepper and chilli. Wash, peel and chop the water chestnuts, coriander leaves and shallot onions. Blanch the vegetables and drain them. Heat some sesame oil in a pan, add the blanched veggies, minced chicken and chicken broth to it and cook it on a high flame for about a minute before adding salt, pepper and Toban sauce to it. Transfer the filling to a flat tray, spread it evenly and let it cool. After about half an hour, drizzle some shallot oil and add the seasoning to it.

For the dim sum, mix some wheat starch and potato starch. Heat the red cabbage juice till it boils and then gradually add it to the starch mix. Mix it to form a dough and then knead it until it's smooth and elastic. Use a glass with about 2 inches diameter and cut circles out of the dough. Lay them out and fill it with one tbsp or more of the filling. Fold them in the shape you like and pinch to seal. Steam the dim sum in the steamer for about three minutes and serve hot.

Mix one litre of water to half a litre of milk, heat and keep it aside. Heat 50gms of ghee in a kadhaai and add one teaspoon of mota sarson to it. Then, add one teaspoon each of chana dal and urad dal and fry until it's golden brown. Throw in some curry leaves, cashew, ginger and green chillies into the kadhaai and fry again. Add 500gms of suji and keep stirring so it doesn't burn. Throw in some salt, add the water and milk mixture and keep stirring. Put in a pinch of sugar and a little bit of lime juice also. Add a teaspoon of ghee on top and your upma is ready to be served.

Make a dough out of the whole wheat flour, onion seeds, salt, water and ajwain and set it aside for an hour. In the mean time, mix all the ingredients for the masala (roasted gram dhal flour, mustard oil, ajwain, onion seeds, chopped ginger, garlic, onions, green chillies, salt and mango pickle oil). Then, make small balls out of the litti dough, flatten it, add a spoonful of the litti masala, cover and pinch the edges nicely. Light a charcoal on a deep pan and place the metal wire rack on top of it. Then, place the litti on top and cook slowly with turns in between until it's golden brown and crisp on the outside. Add some ghee to a pan and toss the litti for an extra dash of crisp and flavours.

For the chokha, cook the egg plant, potato and tomato directly on the fire, allow the skin to burn and then peel it off. Roast the garlic and dry chillies and keep it aside. Mash the egg plant, potato and tomato in a bowl. Add the roasted garlic and dry chili, chopped onions, coriander, green chillies, mustard oil, cumin powder and salt to season the chokha. Serve it hot with the litti balls.

Heat the wok in high flame and add 5gm oil to it. Make sure to swirl it around to coat the sides. Spread out the noodles in an even layer and fry until golden and crisp. Heat the wok until and add sesame oil to sear the chicken breast until it turns brown after which add the chicken stock and blanched veggies (bokchoy, mushrooms, carrots, babycorn and any other vegetable that you like). Add the Chinese seasonings and cook till thick. Pour the mixture over the noodles and serve it hot.