Home Chefs Of Mumbai – Part 33 - Sonali and Sandhya Vyas

When you migrate overseas, what you miss the most is the food you are used to eating...your own city food...and also your mom home cooked food.

  In India, we love spicy and Masaledar food and find the food of our adopted country different. We find it bland, if there is zero Mirchi. We don’t appreciate noodles for lunch everyday, eating food cooked in Olive oil instead of desi ghee. It is all about getting used to it. 

 Children who never helped in the kitchen back home, will make endless calls to their parents, asking for traditional recipes. When their parents go visiting them, they will send long list of Indian food delicacies to get for them...which will include spices, papads, theplas and even paan. Parent on their trip are busy in the kitchen cooking Desi food for their kin, leaving less time to exploring foreign lands.

 The taste of India is what they miss the most and parents know it

 Home chef Sandhya and Sonali Vyas make yummiest savouries that people miss the most 

Sandhya and Sonali Vyas (of One For All fame) are the mother-daughter duo behind the brand. 

Sandhya has been running kitchen since 25years. She started as a tiffin service catering to various households and office going people. Steadily she saw the menu expanding as people started asking for more. “My passion and everyone's acceptance and love for my food are the triggers that motivate me and keep me going.” Says Sandhya.

Sonali loved baking and was always interested in trying out baking treats during various occasions. “Over time I realised this is something I want to grow and dive deep into it. Little did I know back then that my hobby will become my profession.” Says Sonali

Having been born and brought up in Mumbai like every Mumbaikar, the mother-daughter duo have a soft corner for street food and and the varied range of cuisines at restaurants. 

“It would be injustice to name just one item or one place. We are in awe for the specialities of every food joint as each has its own uniqueness, it could be Amar Pav bhaji or mithibai Wada pav or Ramu Dosa or WTC pasta or Elco chat to yautcha or hakkasan or suzettte  and the list goes on.”

They specialise in Theplas and are happy to reach them out to people to ease their work and at the same time not miss out on home food. Their Theplas are super thin and not to oily. They can be frozen and stored for upto 3 months without any change in taste. All that needs to be done is heat on gas or microwave it for few seconds before you can have them. For confectionaries, its their range of eggless brownies range that are freshly baked at all times.

‘Our brand name also defines our passion to cater to everyone and vision to be One ForAll. It gives us immense happiness to have a range of Savouries and Confectionaries that appeal to every palate.” They confirm 

They still have the clear memory of the food they had loved when they travelled to Delhi. “This would be either 2006 or 2007 when we on our encounter Delhi by road and we came across this dhaba that we stopped by for breakfast. The paratha platter served there was incredibly delicious! Since then to now we haven't come across a dish like that!”

Sonali  Vyas is happy to share the recipe of  Eggless ChocoChip Cookies.

1. Beat 1/4cup unsalted butter and ¼ cup sugar in a bowl till pale and light. 

2. Sieve ¾ cup All purpose flour plus1/2tsp baking powder and a pinch of salt. 

3. Add 1/2tsp Vanilla essence. 

4. Mix well with spatula. 

5. Add 1/4cup chocochips. 

6. Mix it well. 

7. Form small balls out of dough. 

8. Line the baking tray with butter paper. 

9. Pre heat oven at 180°C and bake for 15 mins . 

10. Cool the cookies. 

11. They are ready to eat. 

Call, Whats app,  dm 9870053098, 9920243098 

Follow their Instagram handle @Oneforall_mumbai 

Virtual Harvest Tour and ‘Cook-Along’ with Nancy Silverton.

Pandemic has certainly changed the way we are learning things. I mean, err, I could never imagine walking through pistachio farms without actually visiting the place. Moreover, getting US visa is such a pain, specially the interview at the embassy, worse than interrogation at the police station.(if you are single, there are some silly questions asked) then travelling for more than 18 hours to reach the place, Anyways, long story short, this virtual tour seems much more adaptable.

So here I was, literally transported to Los Angeles via Zoom and sailed through 40 acres of Bledsoc farms watching the pistachio harvest, wash-dry process, packing and deliveries. The care was taken during collecting the pistachio, and those that fell in the mud were not picked up. The pistachios looked full and fresh, most of them smiled through gaps (I wonder how they taste? because many times, I get pistachios that taste awful, soft and rubbery, from having travelled for many days) 

Pistachios are packed with proteins, antioxidants and fibre. They are low in calories and good for blood sugar balance. They offer several health benefits, especially for the heart, gut and waistline. I mainly pop just few, a small mouthful, too lazy to break open the shells( specially the ones that needs a crusher). I have used pistachio in making dips, or in Indian sweets, kheer or falooda, and love that green Pista Mithai from Pune. But I have never used pistachio in cooking.

So watching Nancy Silverton cook cauliflower with pistachio paste was new concept for me. The surprising thing was that she took whole cauliflower with its stem intact in the large pot containing salty water and boiled it. The cauliflower will float, and the leaves will stick out of the water. Cooked for about 7 minutes. Using tongs, flipped the cauliflower so the leaves were submerged and cook for another 3 minutes. (In India, we never do that, we have to track down the worms hiding within florets, we would break apart the cauliflower and then set to cook) but that was not advisable in Nancy Silverton’s cooking. She said it would not taste the same.

I learnt an interesting recipe of cauliflower called Whole Roasted Cauliflower with Pistachio Crumble and Green Onion Crème Fraiche 

After boiling the cauliflower in salty water, she brought to her working table , allowed it to cool to room temperature, wiped it dry and added olive oil to every crevice of the florets and sprinkled kosher salt. 

Meanwhile, adjust the oven rack to the lowest position. Preheat the oven to 374°F (190°C). 

Pistachio Paste was prepared  

In a small sauce pot, combine 1/4cup olive oil, ¼ cup pistachios, 3 garlic clove, smashed, and lemon zest, peeled with peeler and cook over medium heat until the garlic is light golden brown, and the nuts are toasted. Allow the mixture to cool to room temperature. 

In a food processor, add the mixture, 2tbsp fresh oregano, 1tsp thyme and ½ tsp salt. Pulse the mixture until the lemon zest is broken down and the nuts are chopped. Mixture will be like a chunky paste. 

Green Onion Crème Fraiche: 

1⁄2 cup / 120 g crème fraiche
1⁄4 cup / 30 g scallions, minced
1⁄4 cup / 30 g shallots, minced
1 garlic, grated with Microplane® 2 tsp / 6 g kosher salt
1⁄2 lemon, juiced 

In a small bowl, combine all ingredients, combine and set aside. 

Pistachio Topping preparation 

3 tbsp / 20 g extra virgin olive oil
2 tsp / 3 g flaky sea salt, such as Maldon sea salt 3 tbsp / 20 g pistachios, coarsely chopped
1 tbsp /3 g Micro Cilantro 

Assembly: 

Spread the pistachio paste evenly over the cauliflower. Place into the oven and roast for 12-15 minutes until golden brown and some spots have a slight char. 

Place on a plate or wooden board. Drizzle with the extra virgin olive oil, sprinkle flaky sea salt, chopped pistachios and Micro Cilantro. 

Serve with a side of the Green Onion Crème Fraiche. 

To taste, we have to make it ourselves, but I am sure it will taste awsome.

But that was not all...

There was also Pistachio Macaroon Tart 

Adjust the oven rack to the middle position and preheat oven to 347 °F (175 °C). 

In the bowl of a food processor, add flour, sugar, cornstarch, salt and pistachios. Run the processor until the pistachios are ground up. Add the butter and pulse on and off until the dough comes together. Keep it in fridge for an hour

On a lightly floured surface, roll the dough out into a 13 3⁄4 inch x 4 1⁄3 inch (35 cm x 11 cm) rectangle, 1⁄4 inch (6.5 mm) thick. In a 13 3⁄4 inch x 4 1⁄3 inch (35cm x 11 cm) tart pan, place the dough and press along the edges to form the dough to the pan. 

Bake until lightly browned, about 20-25 minutes. Allow to cool.

Pistachio Topping: 

Put ¼ cup sugar, 1tbsp honey, 1tsp orange blossom water, 15gms egg white, 1tsp vanilla, 1’4 tsp baking powder, and 1/4tsp salt in a medium bowl. Stir with a rubber spatula to thoroughly combine. Add ½ cup pistachios and stir to coat the nuts in the syrup. 

Macaroon Filling: 

In the bowl of a food processor, grind 100gms nuts with ½ cup sugar, until it is a fine meal consistency. Add the ½ cup flour, remaining 1cup sugar, and pulse to combine. Pour in 2 egg whites and process until it is a smooth paste. Add  1 egg whites and pulse on and off until completely combined. Transfer the nut mixture into a large bowl. 

In a small saucepan, over medium high heat, begin to melt the 128gms of unsalted butter. Using a small paring knife, split the ½ vanilla bean in half lengthwise and scrape out the seeds with the back of the knife. Add the scrapped seeds and the bean to the butter. After a few minutes the butter will begin to foam and darken. Swirl the pan to promote even browning taking care it does not burn. Continue to cook about 5-7 more minutes until the bubbles subside and the liquid is dark brown with a nutty and toasty aroma. Remove the vanilla bean. 

Slowly pour the brown butter into the nut mixture, whisking continuously. 

Pour the mixture into the tart pan over the dough. Bake for 8 minutes. 

Remove the tart pan from the oven and quickly distribute the nut topping on top. Return the tart back to the oven and finish baking for about 15-20 minutes until the nut topping is golden brown, rotating the tart halfway to ensure even browning. Remove the tart form the oven and set it aside to cool to room temperature.

To serve, pour the remaining powdered sugar for dusting into a fine mesh sieve and tap the sieve over the tart to dust it lightly. Gently push the removable bottom to lift the tart out. Using a long offset spatula, gently slide the tart from the metal bottom onto a long platter or wooden board. 

The minus point of having this cook along session is that to get the real taste, we have to cook it in your own home and not sure if it will taste the same.

But chalo, we did learn something new…. If you are making, please invite me..especially..since you learnt it after reading on my blog…I will wait till then… :)

Home Chefs Of Mumbai – Part 32 – Dhani and Naina Goregoankar

Back then, on a regular normal day, home cooked food was mostly a combination of traditional assorted vegetables, dhal, salad, raita, rice, chappati, papad, pickle, sweet dish and a home-prepared drink. Non-veg would include meat/fish. It was a complete healthy meal of different flavours. Thali is what we know it as in India  

But this  full course meal is common all over the world.  A traditional multi-course dinner in Japan is called Kaiseki which is analogous to Western haute cuisine.  Combinations of cheese with variety of Olives are served as platters  

The multi course meals is all about contrast of flavours and an accumulation of different components — it includes proteins, grains, legumes, vegetables and meat  It is also all about the collection of skills and technique used in such preparation that makes it so interesting  

Sadly, the concept of thali has reduced in many homes with the inclusion of  foreign cuisine and rise of diet conscious people who just stick to no oil, no fries, no spices, no sweets. The food habits have changed to eating small meals every two hours.  Although full course meals are served on special occasions and are enjoyed by everybody, but, it all depends on elders of the family on how they can drift away the family members from easy meals that can be prepared in minutes.  

Dhani and Naina Goregaonkar serve really interesting thalis on their menu. 

Dhani Goregaonkar (of The Paisley Experience fame) has her roots in Alibaug through several generations. Her great grandfather N.K Mhatre (or Anna, as fondly addressed in anecdotes) was a pioneering individual in the poultry industry. She never had a chance to meet him, but his legacy, his evergreen reputation, has had her impressed even as a kid. When she started a business along with her Mom Naina Goregaonkar, a little part of her strive to be like him, in every step. Dhani is at present pursuing her studies at IHM, in Dadar. During this pandemic, she has been very active in cooking(along with her Mom) and delivers food across Mumbai city during week-ends. 

“My love for food, I think, is hereditary. I haven’t come across a single family member who isn’t passionate about food, be it cooking or eating. Growing up, I’d watch my Neeya (grandmom ) and even mom prepare everyday food, but it wasn’t really everyday food. When cooking for a family, as obsessed with food as ours, everyday food just doesn’t cut it. The process of cooking fascinated me. It’s like chemistry, but without the equations that I don’t understand to this day.” 

Dhani specialises in serving traditional food, native to the Pachkalshis of Mumbai and Alibaug. The SKP (Somvanshi Kshatriya Pathare), also referred to as Pachkalshis, share links of history and cuisine with the Pathare Prabhus, although there is some difference in their use of spices and cooking techniques.

“I simply cannot imagine coming to Alibaug and eating any other cuisine.   My vacations in Alibaug were made of playing out in the sun, climbing trees and eating Kalwan or fried fish prepared from the catch the Kolin brought in that day, of course with a side of rice. And this is the nostalgia and experience our menu brings to you.” She says with confidence when she talks about her traditional cooking techniques.   

Naina and Dhani Goregoankar (the mother-daughter duo) see Paisley Experience, in the future as an organisation that gives back as much as it gets from its surroundings; a larger, sustainable business that employs more locals and supports and promotes the local suppliers of Alibaug.    

They are happy to share their traditional recipe Pinapple Curry (Anansaachi Aamti)

1. Heat 2 tbsp ghee. 

2. Tamper 1tsp cumin seeds, 7/8 curry leaves and slit 4/5 green chillies. 

3. Add 2 medium chopped onions and sauté till translucent. 

4. Add fresh pineapple (chopped in triangles). 

5. Add 1 cup jaggery and half cup water. 

6. Cover it for 5 mins to tenderise the pineapple. 

7. Now grind the grated 2 tbsp coconut and 2tbsp rice flour into a fine a paste. 

8. Add ½ tsp turmeric powder, 2/3 tsp pachkalshi special masala, 1tsp coriander-cumin seeds powder and the coconut paste. 

9. Add another cup of water and stir continuously. 

10. Add 1 ½ cups coconut milk and season it with salt. 

11. Squeeze the juice of a whole lemon. 

12. Garnish it with coriander leaves. 

13. Enjoy the hot aamti with roti or rice.

Follow their Insta handle @paisleyexperience

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