Home Chefs Of Mumbai- Part 40- Smita Verma and Alpana Varma

Pandemic has opened many doors behind the closed doors. 

Social network helped every one to walk virtually in all directions, and so many different avenues have opened up. We have done virtual harvest tour and cook_along with Nancy Silverton sailing through 40 acres of Bledsoc farms watching pistachio harvest, (the tour organised by @foodbloggerai) We walked with @pikturenama and attended the Indonesian food carnival. We have travelled with @rushinamg and explored her stories on spice chronicles. We have visited ethnic kitchens with @historywali to far off rural areas and watched locals cook. We have received deeper knowledge on ingredients from Dr @Kurushdalal, heard food-stories from @thefinelychopped, and many more. The food knowledge during pandemic has been more than we can hold in one plate.

With restaurants receding into dark shadows, home chefs came to rescue, specially for those who had no help at home. The good thing is that the regional cuisines of India have come into focus. Our diet of Pizzas, Hamburgers, French Fries have got replaced with much healthier diet of home-cooked food, more nutritious and tastier. We have finally learnt to appreciate the food that we ate at grandma’s house during our trips in summer holidays. And Gosh! What a variety we have in our country! Same vegetables, same spices, but the cooking methods differ from city to city, region to region, creating plethora of food, tingling our taste buds, craving for more.

Thanks to home chefs, we now have variety of food in Mumbai from all over India, many of them specialising in their own family cuisine. Alpana Verma and Smita are friends who specialise in Bihari Cuisine

After a college reunion in 2016 , Smita and Alpana instantly struck upon the idea of bringing the richness of Bihari food to Mumbai. Both friends have long years of executive grade corporate exposure from HR to Banking and beyond . In 2017 they donned the mantle of 'Self Appointed Ambassadors of Bihar' and have not looked back.

 “By Eureka you mean self discovery. On that note Smita always knew she is a good cook . The pop up cafe initially was my idea and we served 5 course meals from our homes . What set us on this road was the confidence in our Ahuna Mutton Vegetable estews and Rohu Rassedar recipes . They are organic and Bihari in essence.” Says Alpana

Pop up cafes and online delivery have worked like a beauty for them. People from all over Mumbai & Thane have eaten their 50+ types of authentic Behari cuisine . 

“We thank them from the  heart. People from Peddar Road to Bandra, BKC to Thane , Mahim to Powai have eaten our food and every time it’s appreciated” says Smita

 Alpana and Smita specialise in Bihari cuisine and ‘Litti Chokha’ is their signature dish.

Art is another thing they are passionate about, specially Madhubani art from Bihar and now they offer free gifts on order above Rs1000 to all their clients, to make it as popular as Warli art. 

 “The breakfasts from our childhood were fit for kings and remain a cherished memory which we often recreate . We are doing the same for others now. Puri/parautha , Gobi bhujiya , bhuna kaleji, kheer, baingan ka saun maun is there on our menu.” Says Smita

They are happy to share the recipe of Pharul Masala

Pharui masala is a very common evening snack  in Bihar. Its also called Jhal Muri in some parts of Bihar bordering Bengal . It is very easy to make and tasty to eat.

Method

1. Take 2 cups of Pharuhi (also known as Murhi or Kurmure). 

2. Add one medium size finely chopped onions, 2-3 green chillies and half spoon Mirchi achar masala. 

3. Mix all the ingredients. 

4. Add 2tsp Mustard oil and 2-3 spoons of soaked Channa. 

5. Serve crunchy, crispy Pharuhi masala as evening snack

They can be reached on authenticcook.com or on Mytree.com, also on Zomato

Watsapp them at 75440 06053

Follow them at @tbis_thebiharistudio

Home Chefs Of Mumbai – Part 30 – Rachna Prasad

There are too many dieticians today who control our eating patterns

They advocate with warning instructions such as to avoid all whites that includes white sugar, white flour, white rice, white salt. Avoid fried food (that junk food, remember), Avoid red meat (too much cholesterol), Use olive oil in your cooking.(foreign concept), Do lot of exercises to burn calories,(yes, can do), Join gym to keep fit (better than to running aimlessly in the park, no?) . 

The only problem is that we don't know where to draw a line. We go too much to the extreme to follow the dieticians, causing our family members (specially moms) a lot of inconvenience. 

Mothers are expected to read every label of the food packet she buys from supermarket to check out its nutrition values, the ingredients used, the calorie content, the flavours used(artificial or natural), to check veg/non-veg (green/red dot) and whether its baked, fried or roasted. 

Too much time is spent at bread, biscuits and pasta section to hunt for brown colour ingredients..brown bread, Ragi/Millet biscuits, whole wheat pastas. Some of the brown breads are made of white flour disguised with brown colour caramel (but you may not know till u read the label) 

As a result, the life style has changed. Gourmet food is in. More people are turning Vegan, stylish trend is to eat only salads. The grandparents and parents stay at home, cooking the traditional food for themselves because the health conscious youngsters hardly eat at home. 

Home Chef Rachna Prasad, cooks such delicious meal that there is no desire eat anywhere else.

Rachna Prasad (of Ambrosia Kitchen fame) is Food Curator & Consultant, Chef, Recipe Developer, Pop-up Specialist and a founder of Ambrosia Kitchen. 

Rachna, born and raised in Patna, She has been cooking since she was 14. At that time, her mother’s cooking style influenced her a lot. Her first breakfast that she cooked for her family was a Spanish omelet with garlic bread and potato wedges. 

“Everyone loved it and that still holds a special place in my heart. Cooking, for me, is a stress buster. It inspires me and keeps me charged the whole day. It has given me an identity of my own.” She says.

Rachna specialises in Bihari and Indian cuisine. Her clients call her a ‘Biryani Queen’ and a ‘Diva’ of Indian food! One of her specialty dishes is Mutton Goli Kabab. A delightful Bihari recipe, that used to be a must at every get-together party at her grandmother’s home. The recipe was passed on to her mother after her marriage, it made her famous at her in-laws’ place. Everyone looked forward to the Meat Goli whenever there was a party at home. When Rachna got married she too made it for her in-laws and she gets requests for it all the time.

Rachna moved to Delhi later for a course in Fashion Designing from NIFT although she knew cooking was her true calling! She once spotted a newspaper ad placed by Taj Mansingh Hotel for a position in Food & Beverage. She got the job and thus began her culinary journey. 

“I learned a lot under Chef Bhatnagar at Taj Mansingh and he continues to inspire me to-date. Cooking is my first love, In my free time I like to watch food shows on Bihari cuisine or read up on various recipes, although I enjoy painting, driving, writing poems, art & craft, singing, dancing and spending lots of quality time with my two adorable kids and family.”

Rachna is happy to share her Bihari recipe - Mutton Goli Kababs

1. Pressure cook 500gms mutton mince along with 150gms Chana dal, 1 ½ tsp ginger-garlic paste, 1 inch cinnamon, 1tsp cumin, 1tsp green cardamom, 5-6 black peppercorn, ½ tsp fennel seeds and salt for 20 minutes or until the meat is cooked through. 

2. Transfer into a bowl and let it rest for 10 minutes. 

3. Grind the spiced mince into a soft paste. 

4. Do not add any water. 

5. In a large bowl, combine the meat paste with 1tbsp almond, 1tsp cashew nut, ½ tsp poppy seed paste, 12 soaked raisins, 1tsp lemon juice, chopped coriander, 2tbsp fried onion paste, 2 egg and ½ cup bread crumbs and give it a thorough mix. 

6. Heat oil on high flame in a deep frying pan. 

7. Make small, round meat balls (goli) 

8. Deep fry them until golden brown in colour. 

Serve hot with green chutney and onion rings.

Rachna Prasad was awarded Home Chef and Baker's award 2020 for the contribution to India's Home chef & Baking Industry in the category of 5-8 years

 

Follow her on her Instagram at rachnakcp

Contact her on her Watsapp at 9820968751

Email ID - ambrosiakitchen11@gmail.com