Home Chefs Of Mumbai – Part 37 – Aanchal Khanna

Mumbai's temperature is not too cold..winter hardly ever comes..er..not like they have in the North India, where people are wrapped up in multi layers of warm clothes, and have to eat a particular kind of food to keep their body warm. 

In Mumbai, just a shawl should suffice...but still, its good to celebrate winter by eating right kind of food. Yes. Market is flooded with lots of winter veggies nowadays and everybody seems excited by enjoying the flavours, and saving the winter vegetables in the form of pickles or just freezing them in their natural form. 

And in winter, the flavours are authentic, colours so bright, and so is the taste, that fresh chunky bites of root vegetables, those heat'y effects of honey and ginger, those bright greens of leafy veggies and people are hungry all the time. 

Truly, winter is the time to celebrate food.

Aanchal Khanna is all set for this winter with some delicious Punjabi dishes that she wants people around Mumbai to experience, some finger smacking dishes like Dhal Makhani, Gajrela, Sarson da Saag, Til Phugga and many more.

Aanchal Khanna (of thepickledstory fame) is born and brought up in the family that breathes food. Cooking good food & eating good food (home cooked) is like meditation to them. They wake up to discussing what is going to be cooked throughout the day and sleep talking about food. They hardly have any store-bought-ready-made eatables. From Ghee to white butter to Paneer, dahi… Papad to achaar to namkeens to desserts to street food to chaat.. absolutely everything is done at home by her Mom & Daadi. Her grandfather was from Lahore and post partition migrated to India. The love for good food is in their blood. After Lahore it was Amritsar and then Mumbai post marriage to earn a living. her Mom hails from Amritsar. Her Naani & Maasi are another set of super humans who cook up a storm each time they cook. It is quite clear to sense the seriousness that goes around in the house about flavours, textures and combinations. 

“I really can’t recollect one but there are so many beautiful memories.. Sundays, especially, my grandfather used to go to the market early morning to buy the fresh catch (Only Pomfret), come home and clean it all by himself.. I still have some fade memories of him doing it. It was like a slow happy dance. Perfecting every move.” says Aanchal, thinking aloud about her grandfather’s love for Pakodas specially of Kaddu and baigan. 

Aanchal specialises in street food of Mumbai like Bharwaan Aloo, Tikki Chole, Pav Bhaji, Chilli Paneer, simple salad & Kulhad wali Gulabi Kheer. She also takes orders for small family gatherings. No fancy menu. She talks to the customers and understand the type of food they are looking for and accordingly suggests.

“I am still learning and exploring. But I see to it that I learn everything from them to a T. I have just started and I keep updating the menu. The snacks and Laddu menu is what I am working on. I strongly feel that the new generation (torch bearers of our culture and tradition) need to be exposed more to what we ate and what our grandparents ate or still eat. It is more local and sustainable which also means it is healthy.” She believe that as adults it is our responsibility to introduce our children to such food, that is nourishing and healthy.”

On her last visit to Bali and KL, she feasted on Nasi Goreng and Mei Goreng. “We were put up in Kuta,in Bali, just across the beach. Breakfast was usual fruits, eggs, pancakes, waffles. But I couldn’t really explore the food around the city because my trip was cut short for personal reasons.” She is a big fan of stir fried veggies/chicken and one pot meals but her Punjabi khaandhan and genes always pull her back to having elaborate spread of Khaana leaving her few opportunities to cook one pot meals.

Aanchal Khanna is happy to share her recipe Makhana Kheer (Foxnut Pudding)

1. Roast 50gms (approx. 4 fist full) Makhanas in 3tsp of ghee. 

2. Stir continuously till it becomes toasty and changes colour slightly. 

3. Turn off the flame. 

4. Carefully add 300-400 ml milk while the flame is off. ( cow’s milk has been used. Full cream could be another option) 

5. Turn on the flame and keep stirring on low flame. 

6. Let the mixture of milk and makhanas boil for 5 mins.  

7. Add 2 pods of cardamom. 

8. Add soaked and chopped nuts of your choice and cook for another 5-7mins. 

9. If you are using raisins, add it in the end after putting off the flame. 

10. Add 3-4 tbsp sugar and cook for 2 mins. 

11. Keep a check on the consistency of kheer as per your liking. 

12. You may add more milk if it is too thick for you. 

13. Serve it hot or chilled.

Tip: add Kesar (saffron while boiling milk, that will give a beautiful color to the kheer.

You can follow her on her Instagram Handle @ThePickledStory

or Watsapp at 9999448052

Ice Cream Falooda - Sindhi Speciality

 I love savoury dishes and I normally experiment on spicy dishes. Sweet dishes (I hardly ever make, I am too lazy)  I normally eat at the restaurant or at festive events. 

But recently, I received an ice cream courtesy Brookyl Cremery  and I decided to experiment with it.

Sindhis have their speciality in desserts called Rabri Falooda and during parties, you are likely to be served this rich flavoured milk and vermicelli dessert.

This was a good opportunity to try with different flavours. Instead of kulfi, I decided to use this ice-cream and the result was delicious.

Ingredients

Rabdi

1 litre full cream Milk

2tbsp Sugar

50 gms unsweetened Mawa

2 Saffron threads

2 Cardamoms

Falooda

1/4 cup boiled Vermicelli or Falooda Sev

1tbsp soaked Basil seeds

1 Orange soaked bread slice (I used fresh orange juice)

1/4 cup crushed ice

1tbsp Ice Cream

1 tbsp Rabdi

1tsp crushed Pistachio

1 tsp crushed walnuts

1 red cherry

Method

For making Rabdi

1. Boil milk in a heavy bottomed pan, stirring occasionally. 

2. Simmer on low heat for 10 minutes 

3. Add sugar, stir till it dissolves. 

4. Cook till the milk reduces to half its original quantity. 

5. Add Mawa and mix till it has a thick creamy consistency.  

6. Take the pan off the heat. 

7 Add saffron, cardamom, almonds and pistachio 

8. Set aside to cool. 

9. Place it in refrigerator for 3-4 hours, till very cold.

To assemble

1. Take a tall glass, 

2. Place the boiled vermicelli at the bottom. 

3. Cover it with orange soaked bread. 

4. Top it with crushed ice. 

5. Add ice cream ,

6. Add Rabdi, pistachio and walnuts,

7. Top it with a cherry.

Home Chefs Of Mumbai – Part 36 – Malavika Unni

Lockdown. First there was shock, then boredom. Mumbai has never been inert, even in worst of disaster times. Come rains, riots, bomb blasts - Mumbai has seen it all and survived.  Mumbaikar can never sit at home, idle. But now, there was no choice. This was pandemic and a forced isolation. Everybody under house arrest.

But luckily, food scene did not suffer. In fact, food took the centre stage, it was the only commodity that was available. But it had to be cooked at home. No restaurants, no street food was available. Everybody was cooking at home. Those who could not cook, learnt, and those who were not able to, had neighbours and well wishers who cooked for them.

 And thus, there was rise of home chefs...Saviours specially for the seniors and for the sick.

 Food community of India is very strong. They support each other with guidance and appreciation. City was closed. So what? They could still communicate via social media. There were Webinars, Zoom meetings and Insta-lives. The food community became stronger. ‘The FBAI’ headed by Sam and Saloni Malkani kept everybody united, (like always) encourage them. Every year, under normal circumstance, all the food community met under one roof to celebrate ‘HomeChef Matter’ But this year, there was virtual celebrations in collaboration with Vikhroli Cucina (Godrej Group). 30+ home-chefs across India created innovative recipes from the comfort of their home kitchen and awards were given to many Home Chefs across India.

Malavika Unni is one such baker to have bagged this award. 

Malavika Unni (of goana_bakes fame) has been baking professionally since last seven years. She considers herself an accidental baker! She never entered the kitchen while growing up unless asked to help since she was more of a workaholic. But her mom however is a excellent cook/ baker so that definitely made her a foodie.  “I feel that you need to enjoy your food to understand it!.” she says

Her interest in baking actually started during her pregnancy years.  Due medical reasons she had to quit her full-time job and she found herself restless on being house bound. “So I can now relate to how many people have turned to baking during this lockdown!!” she says. During her pregnancy she used to crave for Christmas cakes. She had moved to Mumbai from Kerala after marriage and other than her work life, she didn't know much about the city. She asked around for some traditional Christmas cakes but failed to find one. So she decided to make it on her own.  

Starting point was easy with her mother's cookbooks and the internet. She baked more for family and friends, she gained the confidence to expand.  But before starting it formally,  she wanted to gain some professional education.  So she went to the Academy of Pastry Arts for a short term course covering French pastry, cake decor and plated desserts. 

Apart from seasonal cakes, Malavika Unni specialises in celebration cakes customised for any occasions -  weddings, birthdays, anniversaries etc. Most of her cakes are as per design and she is very artistic and innovative. 

She believes strongly in her cakes as being authentic as can be “The cake world has two sides ..the baking/taste part and the decoration. I believe that there should a right balance in both. It should be a treat to the eye as well as  to palate! It is also important to understand the client and ensure that their requirements and expectations are met properly.” 

She got recognised for her work this year when she bagged the e-award for ‘Home Chefs Bakers Award’ 

“I was pretty shocked actually..wasn't expecting it to be honest. Its also humbling to be recognised by your peers.” She says when asked about what was her reaction on receiving this award.

She savours the fond memories of Christmas Cakes that she received every Christmas in her home town. “My first memory of cake is the Christmas fruit cake or plum cake as we used to refer to it. Based in Kerala, my father had friend who would send across a Christmas hamper every year with home grown spices, cashew and a plum cake. This was a simple cake with no icing or decorations but the memory of this perfect spiced cake filled with fruits and nut is still a vivid memory. Funnily enough this cake was also the reason behind my entry into the baking world.” 

Malavika is happy to her share her Egg Free/Alcohol Free Xmas Cake

1. Soak the fruits overnight in fruit juice. If you haven't soaked, you can boil fruits with the juice for 5 mins and let it cool.

2. For soaking use 1 ¾ cup mixed Dry Fruits. You can use a combination of sultanas, seedless raisins,currants & candied citrus peels. If you are using dates/apricots/ figs etc; chop it into small pieces.

3. 1 cup Apple Juice/ Orange juice (you can use fresh or ready packed juice)

4. Reserve 1/4 cup of juice to adjust the batter consistency.

5. Preheat the oven @ 180 C, and line a 6 or 7 inch tin with parchment paper on the base as well as the sides.

6. Just before making the cake, drain the fruits and keep aside. Grind together 1 Clove, a small piece of Cinnamon and 2 Cardamoms with a tsp of Sugar and keep aside.

7. Sift together 200gms all purpose flour, ½ tsp Baking powder, ½ tsp Soda Bicarbonate.

8. add Spice powder (prepared in step 6).

9. Whisk the 85gms softened Butter and 1 cup Brown Sugar till light & fluffy. 

10. Add ½ cup whisked Yogurt & ½ tsp Vanilla essence and mix well. Batter might look curdled at this point, but it comes together after adding the flour. 

11. Fold in the sifted flour in two batches.

12. Coat the drained fruits with 1 tbsp flour before adding to the batter. Fold in the drained fruits.

13. If the batter feels too thick, you can add a bit of juice to bring it to a dropping consistency.

14. Pour the batter into the prepared pan. Bake the cake in the preheated oven till a tooth pick inserted comes out clean. Bake for first 10 mins at 180 and then bring down temp to 150 degrees. 

15. The timing can vary from 25-45 mins, depending on the size of the tin used 

16. Cool the cake completely before slicing. 

17. You can store the cake in at room temp for 2/3 days. If you are living in a very hot or humid place, you may refrigerate the cake after 2 days.

You can order on her Watsapp on 9022220342  

Follow her Insta handle at @goana_bakes to see her beautiful and innovative creations