Home Chefs Of Mumbai – Part29 – Purnima Kanojia

Streetfood is the common sight everywhere in the world. 

Everybody will crinkle their nose, shrug shoulders complaining that its unhygienic and unhealthy but still, they all love it. 

Back then, the vendors used to make their rounds in narrow lanes with their Haat ghadi or a heavy basket balanced on their head and would shrill (in a musical tone) to announce their presence. People would speed walk outside their gates (bringing their own plates) and smack on the food which was mainly prepared snack (evening Chaat) that needed only garnishing like sweet and sour chutneys, some mixed masalas, chopped onions, chopped tomatoes (or curds), chillies and coriander leaves and was spicy and tasty.  They had their fixed timings and people would eagerly wait for them.  

Now you find vendors stationed at almost every street corner. They carry water in big (dirty) cans, that they use for rinsing dishes, the food is uncovered, exposed to dust and germs. Different vendor specialise in different chaat like Panipuri/Sevpuri, or Batatawadas/Samosas, or Tava fried exotic Dosas, or Chinese soups/noodles, or  fresh Sugarcane/fruit juices.  

Nevertheless, things are changing a bit (of course) and they are paying attention to hygienic issues too. Panipuri wallah have started wearing gloves, many are using paper plates, there are food courts at the mall, Dabhas at Express highways  have mushroomed everywhere for people making intercity tours and more recently we have seen food-trucks near the promenades/beaches.  

Purnima Kanojia really enjoys food, be it sitting on a car bonnet enjoying Pav Bhaji and Falooda, or travelling intercity and stopping to eat Dal Gatti with gud ka Churma at Jaipur, or Patiala glass Lassi at Punjab, or even Puttu and Kadla curry to Idiyappams in Kerela. 

Purnima Kanojia is adventurous in exploring street foods, both eating and cooking.

Purnima Kanojia (of MyFoodJourney Fame) is Pharma professional with twelve years of industry-experience; she is set all out to make a mark for herself in the culinary world too. She hopes to start a commercial kitchen soon.

Her journey with food started at seven years of age. She discovered the joy of doing a perfectly round roti on a Chulah, (back then it was by fluke). It took years of practice after that to do it perfectly. It was a kind of fun activity she did with her Bhabhi at her Nani’s house in Ghaziabad and it struck a chord.

“Food instills lot of emotion in me. Ever since I have understood the joy of cooking and feeding, its’ novelty has taken me up by surprise every single time.” She says

Purnima Kanojia specialises in Dum Biryani and Indian Cuisine. Anything and everything about food excites her including food photography. Food plating and food styling is another arena she wants to explore.

She believes that if love melts the hearts, Food is it’s glue to join them.

In the past, cooking was a need-based act for her, that included exploring randomly different cuisines. But her food passion took her to another level in October 2019 when she started her blog page _’Myfoodjourney’_, and set out on a trail to explore her talent. 

“My first experience with dishing out Lebanese cuisine was an amazing experience.. It was simply fabulous to realise how flavours and textures enhance your dish. I made Beetroot Fatey in a live, fun-filled cookery show  called ‘Kitchen ka Dangal’ of  Moms’ magic cooking. In this dish, the traditional Pita bread was replaced by Nacho chips from Cornitos. Such amalgamation of flavours, textures, colours in a dish, yet without love nothing taste better. It’s the emotion with which you cook counts and makes your dish stand apart.  I am keen to exploring the world through my taste buds, hence my tagline 'Exploring the zesty flavours of life.” Says Purnima while showing the photographs of her creation.

She is happy to share this recipe of this Lebanese dish called Beetroot Fatteh.

In a classic dish toasted pita bread is used. In this preparation you can replace with Cornitos Sweet chilli nachos. 

1. To prepare seasoned Curd – 

a. Whisk 400 gms Curd till it is creamy

b. Add coarsely ground 2- 3 pods of garlic

c. ¼ teaspoon of  Jeera powder

d. Salt  - ¼ teaspoon

e. Mix all the ingredients well 

2. To prepare seasoned chickpea –

a. Boil 250 gms chickpeas, add salt and cook till soft. 

b. Drain the water add ¼ tsp pepper, salt (a pinch) 

c. Add 1/4 tsp jeera powder 

d. Squeeze l1tsp lemon juice 

e. Mix well

3. Boil 250gms  Beetroot. 

4. Once done, peel, dice.

5. Season with salt, pepper.

6. Saute diced 3 tbsp yellow bell pepper in olive oil. Leave them crunchy

7. To prepare Tahini – 

a. Take 2 table spoon of Sesame seeds. 

b. Dry roast them till slightly brown in colour

c. In a grinding jar, add roasted Sesame seeds, a pinch of salt, and 2 teaspoon of olive oil.

d. Coarsely grind this mixture.

e. Fresh Tahini is ready

8. Now to Assemble the dish – 

a. In a bowl add nacho chips at the bottom

b. Add seasoned chickpea (of step2) 

c. Add seasoned beetroot (of step3)

d. bell pepper, (of step6)

e. 2 tbsps chopped onions

f. Add the seasoned curd mix (of step1)

g. Sprinkle a pinch of Jeera powder

9. Give a Final Nutty finish – 

a. In a small pan, add 1 table spoon of olive oil

b. Warm it, then add 5/6 slivered almonds

c. Put off the flame.

d. Add ¼ teaspoon of Kashmiri chilli powder

e. Immediately pour this over the Fetteh 

f. Drizzle Tahini  (of step7)

g. Garnish with freshly chopped coriander 

Enjoy crunchy, creamy, nutty, flavourful Beetroot fatteh.

Portion size – serves 2 people

Visit her Facebook to read her food stories at MyFoodJourney

Follow her Instahandle at  _my_foodjourney_

Order for Dum Biryani on Watsapp at  96193 13795

 

Home Chefs Of Mumbai – Part 28 – Aruna Shetty

Everybody loves to celebrate their birthday. It is a day of pampering, a day to enjoy, a day to make the person feel special. 

Back then, birthday used to be to just to distribute sweets to class mates, wear pretty clothes, go to a photo studio for a picture with family and then have a small party with close loved ones at home. Menu was Cake, Wafers and Orange juice, sometimes Vanilla ice cream too. 

Now children, very rightfully, want bragging rights for their parties. Planning starts two weeks ahead, invites to be sent, venue to be fixed, menu, guest list, and cakes. 

Research bears out that a child’s earliest memory is often food related. The preparing and sharing of food can be perceived as an act of love, providing nurture, comfort, warm feelings and stability, “a safe place” which is so important in childhood.  

It is a norm now to have theme parties, by the beach, or at the pool, or in a private club.  Every child is invited with an attendant/helper and there is separate menu for attendants too. All children are given equally expensive take-a-way gifts. It has to be a memorable event. Cake is the centre piece of attraction, with lights, action, cameras.  

Aruna Rakesh Shetty make the best theme cakes for such parties, making emotional connection with the memories that will last lifetime.  

Aruna Rakesh Shetty(of kitchenshetty fame) is wrapped in many layers, a multi talented, cooking expert, not just in baking cakes but also in regional cuisine, each layer beautiful, each one innovative, from a fashion designer, to  flight attendant up in the skies with Jet airways and Daminya airlines, then enrolled in IHM and worked for Indigo Delicatessan and then planned to open a cloud kitchen, but Covid (an uninvited guest) visited every home, and the plans got shelved for some time perhaps, and Aruna got busy with baking and cooking. 

Artistic people move on to newer territories and an interesting one.  

Aruna specialises in theme based cakes that not only tastes good but are also visually appealing and children get very thrilled when they see her creations. Imagine a cake that looks like a garden with roses, sunflowers, butterflies..or cake that looks like a newspaper page, or a cake with Disney characters. Thats the kind of cake that not just children love but even adults.  

Aruna is fond of trying local cuisine while travelling. On one of the trips with her family, they landed at Madrid, booked a Eurocar and went city hopping. 

“At Granada, I had the streetfood speciality of Spain. Churro Chocolate. These are normally eaten for breakfast dipped in champurrado(chocolate based mexican beverage), hot chocolate, dulce de leche(sweet milk) or café con leche(coffee with milk). Sugar is often sprinkled on top. I wanted to settle here forever, after I had the churros with the Chocolate dip and coffee."  She said. 

Aruna loves pumpkins, because of its health benefits like it promotes weight loss and also lowers the risk of cancer.

 "I follow my mom’s cooking in an iron wok, because it does wonders to health benefits and the taste very rustic.  Also what I strongly believe is that it is your feelings which transfers in your cooking, so just cook with loads n loads of luvvv " she smiles  

She is happy to share her recipe of Pumpkin.

1. Chop the 200gms Pumpkins after cleaning and put them in water. 

2. In a wok add 3tbsp Ghee add a pinch of asafoetida, 1/2tsp cumin seeds and 1/2tsp Mustard seeds. 

3. They will start crackling. 

4. Add 7/8 curry leaves, then add chopped pumpkin. 

5. Add 1/2tsp Turmeric powder, 1/2tsp Chilly powder and Salt. 

6. Lower the flame, it will shed lot of water. let it cook. 

7. Once the water dries up a bit, add 1tsp Jaggery 

8. Add1/4tsp Pepper powder and 1tsp freshly grated Ginger, 2 finely chopped Tomatoes and 2 Green Chilies. 

9. Stir it for about 5 to 10 minutes. 

10. Finally add 2tbsp freshly grated Coconut and 2tbsp Coriander leaves. 

11. It is ready to serve. 

You can follow her Instagram ar Kitchenshetty

Contact her on her Watsapp no 90046 78289

Home Chefs Of Mumbai – Part 27 – Tania Bhel

Somethings we take for granted. Home-cooked meals for example. Its delicious but nothing to rant about till somebody else comes visiting us and appreciates our cooking. 

Back then, cooking was for people who couldn’t score good grades in school. If you are intelligent then pay attention to studies, there is no need to waste time in the kitchen. “Go beta, mamma will cook for you.” Was the common phrase used for children who showed some interest in the kitchen. If you insist that you wanted to help, you would be given few raw vegetables and asked to prepare salads. Children asked too many questions and they had no time for that. “When the time will come, you will learn cooking, right now, there is no need.” They would say. As the results, many women would learn cooking only after they got married.

Cooking is a passion, there is no age for learning. You may learn from your elders, from your friends, or just from U-Tube. But for deeper knowledge and proper techniques, you have to learn from professionals. There are many short term cooking classes and many degree catering colleges too. The more serious one will go to popular culinary schools as distant as to USA, Australia, Italy, Switzerland, London. These school prepare chefs for mental discipline necessary to perform well under extreme pressure and stress. Once you pass out from Le Corde Blue, there is no looking back

Like Tania Behl, an artisanal baker, who custom bakes the most artistic and beautiful cakes for every occasion. 

Tania Behl (of TheDessertsCobyTania fame) used to be a production designer, she has styled and done the set design for several TV shows , her last media project was a feature film . After which she decided to take some time off as she had been working her entire  adult life. (although she was really passionate about her work as a production designer too). 

“Food for me is centre of all emotions. I packed my bags and took off to Le Cordon Bleu London to  do my grand diploma in French cuisine and patisserie . After coming back I’ve settled down to starting my home bakery , which has since been developing.” She said, expressing her desire to pursue her passion for food. 

The DessertsCobyTania specialises in fancy cakes and pastries, although her heart belongs to the good old fashioned pound cake, which she feels is the most versatile cake, can be eaten on its own, with tea or coffee  or drizzled with some chocolate or strawberries to make it fancy. “It never fails to impress.” She confirms.

Her most beautiful memories are of the times she spent with her grandmother, Biji, and the important lessons that she learnt from her during her growing up days. 

“My love affair with food started off when I pretty young, and it wasn’t any particular dish, it was with the process of cooking.  I used to watch my grandmother cook food and would always wonder as to how a vegetarian person like her could make the most amazing non veg dishes . “How do you cook without tasting ??” She told me that ‘You  don’t cook with only one of your senses, you use all your senses, touch  your food, don’t marinate with a spoon, use your fingers, put the spices in your food with a sprinkle of love, never leave your dish unattended, watch for that moment when the masala releases its oils , it will release an aroma, you’ll smell the flavours, you’ll look at your food and  know if putting dhania on it will make it more appealing, if little shreds of ginger would make a difference’ I was in awe !! Of course all of this was told to me in punjabi and it sounded even more poetic !! But it’s a good memory I live  by. Many years later, these exact words were echoed to me by my training chefs at Cordon Bleu and I smiled inside and gave a thanks to my Biji, for starting me out right .”

She is happy to share the recipe of Pound Cake 

1. Line a loaf tin with baking paper. 

2. Pre heat oven to 180 degrees. 

3. Sift 150 gms A.P. flour, 1tsp baking powder, 1/4tsp salt together in a bowl. 

4. Set aside. 

5. Place 3 large eggs(at room temperature), vanilla essence, 2tbsp milk in another bowl. 

6. Lightly whisk with a fork to blend the eggs and milk 

7. In a large mixing bowl , using a hand blender (or the bowl of your stand mixer ) add the 150 gms butter and beat for a 2 mins till a little pale. 

8. Add 150 gms sugar to this and beat for 3-5 mins until its nice ad fluffy . 

9. Slowly add in the egg mixture (from step 6) , in three turns , making sure to scrape down the sides and the eggs are well incorporated each time . 

10. Once all batter is well blended add in the flour and beat only till incorporated (do not beat this for a long time ) 

11. Pour the prepared batter into the loaf tin , using your spatula smooth the top of the cake .

12. Lightly tap the tin on the table surface to remove any air bubbles

13. Place in the pre heated oven and bake for 40-50 mins  or until a toothpick inserted into the centre of the cake come out clean . 

14. Remove the cake from the oven , allow it to cool for 10 mins in the tin and then turn it out on a wire rack

15. Allow it to cool completely before slicing Into it 

16. The cake is best enjoyed at room temperature. (You can dress it with frosting for a special birthday)

17. You can store the cake in an airtight box for a couple day. 

Follow her Instahandle at thedessertcibbytania

Call her at Watsapp 98201 44330