Dip Dip Drippin

In good ole days..pre-pandemic, food bloggers met regularly in close knit groups. There were many groups, large and small, identified by their interest in particular field such as food meetings for discussions of spices and recipes,  for baking techniques, for cook and share pot lucks.  Wild Asparagus Table was one such group that worked around the theme of studying the culture and food of the places around the world. It was more like visiting the city virtually and this was something that I have missed a lot.  

But our Watsapp group is active and this week I was able to engage a small group of home-chefs inside my 3BHK flat.  The theme was dips and there was a great variety of dips prepared by all that included humus, Caramel chili dip. Two dips, red pepper dip and low fat dip was made on the spot by Faiziya and Rhea.   

The table was loaded with Roasted Masaledar #grilledChicken  and #LabeneseFalafel and Tahini  by @BimbaNayak 

#PavbhajjiFodue by @Anjali Bhargava

#homebakedBread and #Humus by Binal Valand  

To add little fun to the party, we arrange a fruit salad making competition. @Rabia Patel had brought big variety of fruits such as apples, pears, bananas, berries, grapes. The idea was have a relay by each member to cut and arrange fruit on a plate within a specific time, it worked differently but the end results were good.  And the salad tasted good with caramel dip. 

Desserts were served with  #kesari kheer- saffron rice kheer made by Anjali #ThaiRedRubies of chestnuts in coconut milk by @Reetha Balsavar  

Was very happy with the surprise entry by @Ananya Banerjee, one of the co-founders of #WildAsparagusTable towards the second half of the party. 

Had a tea ceremony with flower blooming in the vase, a drama on the table, with more adrakwali chai and more dips and pita bread and Spicy and savoury #VermecelliinCheese by @Aruna Shetty.  

Our parties are never complete without food gifts. And gifts there were..some masalas and rakhee(friendship band) made by #specialchildren of my SPBschool.  and also...

Quaker energy bars by @quaker_India,  Dorito salsa and dips by @doritosindia and naturally powered energy drink by @O'Natural Mixers that are actually crafted from natural ingredients, ensuring excellent quality, superior taste for naturally enhanced drinking experience. The natural ration is 3:1 that is three parts of O'natural mixers and one part of spirit/juice/flavors&garnishing. These products are available at @Foodhall  

A small gathering but great fun with food knowledge sharing and laughter of course  

There was live demo of Pepper dip by @Faziya Soomar 

Roast 1red bell pepper. De-seed and peel, and chop roughly.

Toast 1 tbsp of walnuts. 

Blend bell pepper, walnuts, 2cloves of garlic, 1/4of a small onion, with olive oil, pink salt and pepper powder. 

You can avoid adding onion if you want the dip consistency to be thick. 

You may sometimes like to add 1tbsp of cream cheese to enhance the taste.   

Also there was live demo of Fat-Free Yogurt  by @Rhea Motwani 

1 box of Nestle slim dahi hung for 1 hour 

1tsp finely chopped green chillies 2 tsp finely chopped garlic 2 tsp finely chopped mint 2 tsp finely chopped coriander 1 sachet splenda or any sugar substitute 1/2 tsp salt 1/2 onion chopped finely 1/4 capsicum chopped finely 

Mix all these ingredients in the hung curd and enjoy with lavash or carrot cucumber sticks  

Thanks to my food community TheFBAI, and to Sam and Saloni Malkani, that I have got in touch with so many foodies. Hope this pandemic ends soon and we go back to living a normal life like we used to.. 

Desi Dal Trail

 During Pandemic, schools were shut down but the learning did not stop.

The virtual classrooms continued and children of Swami Brahmanand Prathisthan, along with their parents became active members online.

Many events were conducted on social media during the year and were appreciated immensely.

One such event was on theme- 'Ahaar' and dal was selected as the prime ingredient. Parents showed great interest in cooking dishes that involved their children in this activity.

Competition was held on Watsapp group and a great variety of dal were prepared by the parents of Special children. The event was a success and everybody wanted to know the recipes of the dal made on that day.

We are happy to share the recipes of Dals made by the parents of Special children of SBP, Centre for PWID, Belapur, and also includes recipes shared by committee members, staff and the jury members. 

The book is now available on kindle with just Rs150.

Go to Amazon to buy your copy

and don't forget to write your review

Thank you

Raw Papaya Salad

 Papaya is very nutritious fruit . it contain an enzyme Papain that helps break proteins and aids digestion. Do avoid water after eating papaya, it is not good for health.

Salad made of raw papaya is very tasty because it is sweet, sour, spicy and full of flavours. It pairs well with rice and fried chicken but vegetarians can have it with cutlets.

The ingredients used are 200 gms Papaya 50 gms peanuts 3/4green chilies, 1/2cup tamarind juice 1tbsp of lime juice few kaffir lime leaves 1 chopped tomato 4/5 garlic cloves fish sauce or salt 5/6 french beans 2/3tbsp sugar.

all the ingredients are pounded and mixed.

For demo..hop on to my Utube channel. Do subscribe too Thank you

Guar Ji Bhaji (Cluster Beans)

This is a very simple recipe with no frills and easy to follow and is quick

Cluster bean (we call it Guar in Sindhi) is full of nutrients and it helps control bloodpressure and lower the Cholesterol. 

It is bitter but when boiled and the bitter water discarded, it has sweet taste and makes a very tasty veggie to eat. To get the real taste, minimum  of masalas are used. I have used only 1tsp of Turmeric, 2tsp of Coriander powder and 2tbsp of Pomegranate seeds besides using garlic, chillies and salt. 

Love this veggie so much with just chappatis and a glass of buttermilk and this makes the most satisfying lunch

Method:

1. Wash and chop 250gms cluster beans to bite size and boil it for 15 minutes. 

2. Strain and discard the bitter water. 

3. In pan, add 2tbsp oil. 

4. Add garlic and chilies. 

5. Cook till garlic turn golden brown. 

6. Add the boiled cluster beans. 

7. Mix it lightly. 

8. Add 1tsp salt, 1tsp turmeric powder, 2tsp coriander powder and 2tbsp crushed pomegranate. 

9. Mix and let it cook for ten minutes. 

10. Garnish with coriander leaves. 

11. Serve with chappatis and buttermilk. 

12. Serves 2persons.

Visit my youtube and please do subscribe for more recipes.

Mithee Ambree (Sweet&Sour Mango Pickle)

 Miracles of Nature is everywhere. 

While all the world is in Partial lockdown, and life is literally come to a pause, the flowers and fruits continue to bloom and in this season, I have tasted some amazing mangoes that were sent to me directly from the farms of Devgarh. When they arrived they were raw, I spread them to mature in my spare room and watched them everyday as they changed their colour to yellow and red. Of course, I couldn't eat all, but sharing is caring and with who-so-ever I shared, I earned their blessing. 

It is depressing time really, the lockdown has sucked the life off me. I am really exhausted of the monotonous life of same routine everyday.  Birds sing less, the siren of ambulance shrills more. If it wasn't for my interest in cooking and art, my work on online communication with special school staff and the occasional chat on Watsapp, the days would have stretched endlessly. But thank God for that.

Last week, I made a visit to my sister's house and saw one kilo of chopped mangoes in her kitchen. She had salted the sliced mangoes and was keeping in the sun for drying. I was excited. Here was the chance to record the recipe, while she makes. 

Sweet & Sour Mango pickle is made in every Sindhi house. Enough stock is made that can last for more than a year. It tastes best with Koki or Puri but can be relished even with meals.

She had kept all the ingredients ready on her kitchen platform.

There was one kilo of sugar in one bowl.

50gms of dates were in other bowl

One litre bottle of water.

and there was one orange tray with all the dry masalas such as

1tsp Kalonji seeds

1tsp Cumin seeds

2tbsp red chilies

2tbsp Kashmiri chilies

3pc Dalchini

4-5 Cloves

1tbsp black pepper corns

3-4 Bay leaves

Salt to taste.

Method

First a syrup o is made by boiling sugar and water. Mangoes and all the masalas are added including dates and it is kept for cooking for one hour at medium heat.

2tbsps of Vinegar is added when the cooked pickle cools down.

This is stored in glass jars

You may watch the procedure on my youtube channel here

Spinach With Dried Lentil Dumplings

I remember very faintly my grandmother and my mom in the courtyard of my house in Jaipur, drying Vadis. 

I remember living in a house in Jaipur, was it 3 or 4 rooms, I am not sure, but all the rooms faced a big courtyard in centre. Kitchen and bathroom were on the other side of the courtyard. There would few cots spread across the open space, and there was a small washing area in one corner. A narrow stairway spiralled up to the terrace. The cots were used for sleeping under stars at night, but during the day, it was covered with thin bed sheets to dry various food stuff made in the kitchen.  The elders of the family would always be busy making Papads, pickles and wadis and would dry them in sun on those cots. After I moved to Mumbai, I never went back, but the memory lingers.

 I loved to help in which ever way I could. Rolling out papads was a fun activity for me although the shape was not perfect. 

My Mom used to love Vadis. Even when we lived in Spain, mom would make it at home, by grinding soaked lentils and adding spices and keeping it for drying but the sun was never too strong, so the vadis were never made to perfection.

I think (in our childhood) because our parents used to pamper us therefore we made lot of fuss during meals and had missed out on so many delicious and healthy food. I didn't care much for Vadis for example and always wrinkled my nose when it appeared on the table.

Was it in its name or was it the look, I am not sure, but I would never taste it (because I had choice, there was always more variety to choose from) 

But now, I love it..its spicy, tasty and so full of flavours

Were my mom alive today, she would be happy that now I share her taste.

I have developed the taste for it..and I love it.. tried my mom's recipe

1. Heat 2tbsp oil in a pan and fry 2 cardamoms, 1 inch finely chopped ginger and 1tsp black pepper powder.

2. Add 100gms Vadis and 2 chopped potatoes. 

3. Mix it well. 

4. Add 1tsp turmeric powder, 1tsp spice powder and 1tsp salt. 

5. Add 2 chopped tomatoes. 

6. Cook for 2 minutes till tomatoes soften, mix it well. 

7. Add 1small bunch of spinach and coriander leaves. 

8. Lower the flames and cook for 20 minutes till the potatoes are tender. 

9. Serve with chappatis.

I had made quite a lot for lunch, there was some left overs, that was used to make pulao and that was for my dinner...

If you are following my You-tube channel, you can see the recipe too of Vadis made in Spinach.

Authentic Thoovar Ji Dal Cooked in Sindhi Homes.

Thoovar ji Dal is regularly cooked in Sindhi homes and is very delicious. Thoovar ji dal is a meal by itself. We don’t have just one small bowl placed as accompaniment like in Thali combo of different regions to be relished with other vegetables, curd, pickles. Nah! We need bigger bowl to relish it, savour each sip, it is spicy, sour, sweet with strong flavours of spices.

It pairs well with boiled rice, spicy fried potatoes and fried brinjals. Dal is nutritious but still, to make it even more healthy we add drum sticks. It tastes so good.

We don't just make a small pot, it is always made in large quantity so, even after all family is fed, there is always leftovers that we normally add to the flour and make flavourful masala Puris for breakfast the next day..which is truly relished with curds and Papad. Nothing is wasted in Sindhi cuisine.

It is very easy to cook.

1. 2 cups of Toor dal is soaked for thirty minutes before cooking and then pressure cook it with 1tsp turmeric upto 3 whistles.

2. The boiled dal is churned and strained it. 

3. Add 1tsp salt, 1tsp sugar, 5-6 Kokum rind and 1tbsp tamarind paste, keep this flavoured dal aside.

4. In the separate pan, heat 2tbsp oil, add 1tsp cumin seeds, 1tsp fenugreek seeds, small pinch of Hing and 1tbsp of ginger.  

5. Fry for few seconds then add 2 chopped tomatoes. 

6. Add 100 grams drumsticks and mix it. 

7. Add chilies and Curry leaves. 

8. Add 1tsp turmeric powder and 1tsp red chili powder.

9. Let it cook on medium flame, stirring it regularly till the drumsticks are tender.

10. Add the flavoured dal. (as prepared in step 3).

11. Mix it well and add water if it is too thick.

12. Let it cook for 30 minutes on low flame.

13. Finally garnish with coriander leaves and lime.

For video recipe you can watch here

British Picnic At Wild Asparagus Table

Okay, let me tell you the truth. Parties are fun only when we actually meet our friends, eat the food together and click memories of our friends and the food. 

The last memorable potluck we had was on upper deck of AB Celestial in January 2020. We had loved that Episode 6 of our Wild Asparagus Table on Albanian Cuisine. The open space, the breeze and the sunset, how much more exotic can it get?

Our next plan was to have a meeting in some resort, out of Mumbai. We had begun to love our monthly meets where we explored international cuisine. Wild Asparagus Table was initiated by Saloni Malkani and Ananya Banerjee and we really enjoyed our monthly meets of exploring food culture of international cuisine. 

And Boom! Pandemic happened and we were locked behind closed doors. We didn’t lose touch, seriously! In fact we have got closer, we were in touch with each other on social media (thank God for that)  and as the Corona virus weakened its tentacles, we met. 

This time with a theme of #BritishPicnic.

So, we were back on our research trail understanding the custom, culture and the food.

Shilpa Seth Bhambri graciously offered to host the potluck at her beautiful cozy home at Wadala and even bent backward to create an appropriate set-up of London ambience with post cards, books and colourful bicycle decked with full bloom flowers. Although there are more than eighty members in our Watsapp group, but due to Pandemic only ten members could attend.

Exotic menu was planned that wouldn't be available in any restaurant in Mumbai

And, the food that appeared on the table was mind blowing. Every dish was home-cooked with love and interest, every bite was soul satisfying.

Me, I prepared Summer Potato Salad

After a long time, with shopping bag tucked under my elbow and a mask covering my face, I ventured out to shop for ingredients at the food mall. I was excited and I wanted it to be perfect.

I loved my own creation and my friends enjoyed it too. Here is the recipe, if you wish to make:

1. Boil 6 eggs for 20 minutes. Cool and slice them.

2. Place ½ kg red potatoes in a pressure cooker with enough water to cover upto 2 inches and pressure cook upto 3 whistles. Cool, peel and chop the boiled potatoes into bite size squares.

3. Blanch Green Peas, chopped carrots and chopped beans separately.

4. Add the potatoes to a large bowl and add the blanched Peas, carrots and beans. Add salt, black pepper, honey and refrigerate for 30 minutes.

5. In a medium bowl, combine regular Mayonnaise, BBQ Mayonnaise, Cream Cheese, dijon Mustard. Add refrigerated potatoes and vegetables prepared earlier and mix it gently.

6. Transfer the mixture to Salad bowl, in layers, alternating with sliced boiled eggs.

7. Carefully place Cranberries, boiled Eggs and Chives to style an outdoor picnic theme.

8. Garnish with black pepper, mixed herbs and finely chopped chives.

Summer Potato Salad Recipe is also cross- posted on Vikhroli Cuisine website

It truly felt like we were out there, in some picnic spot in London. I am so eagerly waiting for this pandemic to end so that we can freely enjoy the parties again.

Enjoy the flavours of the afternoon on my youtube

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 39 – Sneha Senapati

Believe it or not, street food is always delicious.

 Everybody is aware that the food cart parked at the street corner is covered with dust, there may not be clean water to use,  its not even hygienic on many levels, but the taste is really unique that cannot be replicated at the food court in any fancy malls.

And if you thought that this trend of street food is new, then let me tell you that it has been there since 79AD and it has been proven by archeologist, who have made extraordinary find of frescoed hot drink and food shop that served the equivalent of street food (like salty fish, baked cheese, lentils, spicy wine) to poor residents who had no proper cooking facilities in their homes in the ancient Roman city of Pompeii.

So what makes street food so tasty?? Very clearly,  it is authentic, cooked according to the local taste of the city and moreover, the food is made by the owner of the stall or food truck. It is readily available, easy on the pockets, and you can have it anytime on a go. 

During the pandemic, street-food was missed the most. Specially during those first three months, when nobody dared leave their security net to venture out, but many women got busy in their kitchen trying out various dishes to please their family. 

There were many home chefs who excelled in street food, and Sneha Senapati is one of them.

 Sneha Senapati's journey began in 2006 when she came from Bhubaneswar, Odisha to study in TISS in Mumbai. Since then, Mumbai has been home to her. Like anyone living away from home, there were times she would miss home food immensely, but there wasn’t a single restaurant in Mumbai that served food from her hometown. So, as we say, necessity is the mother of all inventions that’s when she started cooking on her own (under the guidance of her mom). She became a chef by passion while managing a full time corporate job. 

Sneha Snehapati specialises in Odiya cuisine. While her aim is to make Odia food popular she has a free style of cooking where she likes to create stuff using less oil.

She has hosted brunches by partnering with restaurants in Andheri West (Versova) under the name of ‘Odiya Bhoji’. So far, She has done about  five pop-ups in the past 2yrs  serving only Oriya Food to a crowd of 120-150 people. She is also empaneled with Authenticook.com where she does home meals.

 "During the lockdown I was doing home deliveries across Mumbai which have been published by CNtraveler, Midday and Mumbai Mirror." she informs.

"Odia Bhoji’ Creates Buzz In Mumbai!  @MyCityLinks - is the link to one of the brunches I did." she continues to talk about the excitement she felt when she read about the mention of her cuisine

Sneha Senapati is fond of good food and likes to explore the local food of the city that she visits. She clearly remembers her visit to Hell’s Kitchen by Gordon Ramsay at Las Vegas, where she enjoyed the set meal, "I specially loved chicken wings." she says.  But of course she still misses her mom’s food the most, whose memories lives with her through her recipes.

Sneha Senapati is happy to share Bhubaneswar style Chaat

Method 

1. Soak 150gms (clean and washed) Chana dal (white peas) in water for 4-5 hours. 

2. Boil the soaked white Peas in Salt and 2 small tsps Garam Masala powder in a pressure cooker 

3. Cook uptil 3-4 whistles on medium flame 

4. Once done keep the pressure cooker on the side turn off the gas and wait till the pressure cooker cools down 

5. Meanwhile, take a pan, heat it on low flame, once heated add 4tbsp oil to the same

6. When oil is heated add 2 chopped Onion and cook till it turns transulent. 

7. Add  2 chopped tomatoes, 7-8 chopped green Chillies, 4tbsp ginger garlc paste and stir well 

8. Add Salt and 3tsp Turmeric powder, 1tsp Garam Masala powder and keep stirring till the mixture starts leaving oil 

9. Add 2tsp red Chilli powder and further mix well. 

10. Remove the boiled white peas and drain them separate from the stock. 

11. Save the stock for later use 

12. Add the boiled white peas, 

13. Add 1 boiled potato to the masala mixture and mix well 

14. Once the white peas and the masala mixture have blended well. add the stock and let it boil on medium flame with covered lid. 

15. Keep cooking for 10-15mins. checking occasionally on the consistency. 

16. The same should be thick gravy and not too runny. 

17. Now garnish with 2tsps roasted cumin powder, coriander leaves 

18. Take some in a serving bowl top it up with chopped onions, tomatoes, green chillies, bhujia sev and julienne ginger, some chaat masala, tamarind pulp, hot n sweet tomato sauce – 

19. The chaat is ready 

Sneha Senapati can be reached on her Watsapp no 75066 43020

Follow her on her insta at @snehasenapati

First Pop Up at Wild Asparagus Table from Peru

Pandemic has really tested our patience and our tolerance. I am beginning to forget what a normal life used to be. In good ole days, my Foodie friends and I would meet month after month at our Wild Asparagus Table to enjoy the international cuisine of the world. It was a potluck affair, Each person studied the food, the culture and then demographics of the place,  tried one dish of that particular country and we would create a large buffet table on the big day. It was a party nobody wanted to miss.

Things have changed. Not that we have lost touch with each other. Nah! We meet online and have enjoyed the virtual feast and festivals, some live talk shows and specially where food is concerned, we are wiser now. Lot of food knowledge has flooded our homes through Insta-lives and Zoom sessions, nevertheless, we still craved for physical presence.

In July2020, all members of WAT had cooked Peruvian cuisine and shared it virtually, I had even blogged about it Here , we all cooked but ate in our own house sharing it with our family members. It was Pandemic, remember, so we had no choice. But testing the patience of a foodie is a tricky affair.

So, finally WAT happened, potluck changed to pop-up. We braved the virus, followed the Covid 9 norms, lips sealed, hidden behind the mask, private transport arranged, hygiene and social distance in place, and we met at the Ananya’s cook-studio at Wadala to enjoy the deliciousness of Peru Cuisine specially prepared by Ananya Banerjee.

As we entered the studio, it seemed like we had checked into a 5star restaurant, the ambience was vibrant with state-of-art table deco, the cutlery, the flowers, the lamps, it was the most romantic set up. And what a joy of meeting everybody after what seemed like ages. It brought back the memories of our first French WAT meeting on that heavy rainy day. (remember our dripping wet meeting). After the initial formal chat of eye expressions and inaudible voice chats, it was time to peel off the masks and settle down to have sit-down meals. 

Wine glasses clashed, with red/white smiles and cheers touched every corner of the rooms, the twinkle in the eyes glowed as the first course of Empanadas made its appearance on our table.

“Empanadas are like samosas, stuffed with minced meat, but they are baked instead of frying” explained Ananya, as we chomped on small bites. This was served with cabbage salad sprinkled with white and black sesame seeds. It was exceptionally good.

Plates was cleared after the first course, making room for next course ‘Caviche’ Technically, Ceviche is not raw, but it’s not cooked either. Cooking requires heat, and ceviche never touches a skillet. The acid from the lime “cooks” the fish in a chemical process called denaturation. Tuna fish was marinated in lime juice and citric juices and and served on a bed of salad leaves and veggies. Each chunk of fish had amazing buttery flavours.

This was followed by Polo a la Bresa, a roasted chicken served with an authentic creamy dipping sauce along with the cup full of fried rice (Arroz Chaufa) and potatoes stuffed with pepper, smoked paprikas and olives.  

Food was authentic and was aptly paired with California Born West Chardonney, (refreshing n full of flavours), and Born West Cabernet Sauvignon, that had aromas of red current and Raspberries, (combine with vanilla and pepper.) Sincere thanks to Shweta Mohanti from #Astraspirits @bornwestwines for the compliments of wines.

I had my fill (actually a bit more than what I could eat) but then who can refuse a dessert? Specially Tres Leches that was topped with fresh fruits. Tres Leches cake is light and soft sponge cake soaked in sweet three milk mixtures and topped with whipped cream. The translation of Tres Leches from Spanish is three milks. 

Evening was spent with lively conversations and laughter and time ticked on till it was time to say our good byes with the promise to meet once again with yet another cuisine from other country, at another venue by other creative home chef. 

With a great support of @Salonim2 and @chefananyabanerjee of #FBAI, the same theme of cooking international food will continue. There will be regular pop-ups by home chefs of Mumbai at different venues, the food will be hosted and invitees can enjoy the food for a fee. Saloni Malkani and Ananya Banerjee will help the home chefs in organising these pop ups, share their culinary expertise, surrounded by complete ambience of restaurant type set-up, and these delicious dinners can be arranged for private/corporate parties too. 

But till then, I plan to take a bigger bite....

Virtual Party for Dhal Divas – Jan2021

Pandemic has brought me closer to my foodie community. I have learnt a lot without stepping out of my comfort zone. There have been so many series of Instalives that sometimes I have not been able to cope up and have caught up by watching IGTV (thank God for that)

Dal divas is celebrated by my food community every January but this year due to pandemic, the celebration happened online and it stretched over 11 days. This is initiated by @Rushinamg and with the help of her #11daysDhal team, I got to learn various types of dhal. 22 different dhals were discussed online. 

Generally speaking, I don't normally eat dhal everyday. I get confused with too much variety of food. For lunch, its normally only one cooked vegetable  with chappati or rice. Dhal, for eg Moong dhal is usually cooked when there are fried potatoes or bhindi fry. Then we have tidhali (combination of 3 dhals,) that I eat with chappatis, or Channa dhal with Pakwan or Tuddi channa dhal.  Sindhi curry is cooked on festive days or when there is family gathering.  

I was surprised by the diverse ways the dhal was cooked over 11days. the tempering with pure ghee made the dhal look so appetising. Some cooked dhal with meat (dhal ghosh) and some with fish heads(Bengali Maachar Maatha). Some roasted moong dhal before cooking, some sprouted the beans(Matkichi), some powdered the dhal(Kumaoni Ras) before cooking. Some dried the dhal to make Vadis and some roasted to make sweets(dal da Halwa). I could never have imagined that dhal had so many different ways of cooking and the method varied from region to region, North to South, East to West of India. There were  interesting discussions and I tried to watch most of the sessions

I was inspired to cook too. I contributed in a small way by cooking Rajma   You may watch the recipe of Rajma on my u-tube channel 

 

And also enjoyed khichdi seasoned with condiments from all over India at Tresind. 

 

This week I prepared Ragda, served it as street food with Patties and it was quite delicious

1. Soak the 2cups Ragda over night. 

2. Boil it with 5 whistles. 

3. In a pan, 2tbsp heat oil. 

4. Add 1tsp Cumin seeds, 2 Bay leaves, 2 Cloves, 2 Cardamoms and 1tsp Chana masala. 

5. Add 2finely chopped Onions. Fry till light brown. 

6. Add 2tbsp garlic-chili-ginger paste. 

7. Add 2 chopped Tomatoes. 

8. Add 1tsp turmeric powder, 2tsp coriander powder, 1tsp red chilli powder, 2-3 Kokum flowers. 

9. Cook till oil begins to separate. 

10. Add the boiled Ragda. 

11. Mix it well. 

12. Add 2glasses of water. 

13. Add salt as per taste. 

14. Let it boil. 

15. Lower the flame and simmer for 45 minutes. 

16. Garnish with finely chopped onions, lime juice, red chili powder, cumin powder and finely chopped coriander leaves.

Home chefs Of Mumbai – Part 38 – Kalpana Mirchandani

Most of the Indian restaurants use too much oil in their cooking. The gravy glitters and floats in the pool of oil. The parathas are fried in too much ghee. It tastes good, it is the integral part of cooking, no doubt, but in this weight conscious world, many would want to avoid it. 

Then there is new fad, people are too much awed by Olive oil, so much so, that most of them are not even aware we have a better range of healthy oils in our own country 

Infact,  different oils are favoured across India, that mainly depend on the climate and food preferences of that region. Peanut in Gujarat, Coconut in the South, Sunflower in Maharastra, Mustard in Bengal, and with people moving around, tastes have merged and people are experimenting different flavours of oils in different cuisine. There is more variety now. Healthy oils have their own properties, they all are good. But when using it for first time, it is better to start with moderation  

Its good to explore the area of cooking in edible oils and getting the right kind of oil for use.  Its all about medium of transfer of heat. Besides cooking and deep frying, some oils are for enhancing the flavours (in salads), some for garnishing (in tampering), some for emulsification (in Mayonaise) and some for preservation (in pickles).

We learn from personal experience about its use. Oil gets rancid when exposed to oxygen, it should be sealed properly or else the flavour changes so does the colour.

Kalpana Mirchandani can be trusted for her delicious food that has just the right kind of oil as per taste.

Kalpana Mirchandani had a happy childhood surrounded by family of  food lovers. Cooking has been her passion throughout her childhood and her adult life. 

She spent some years in Bangkok and catered home-cooked food to expats Indians and even to Thai locals. Her Biryanis and Butter Chicken were highly appreciated. She catered customised food as per their taste/interest and served party orders too. She even sold Pizza and Pastas 

“When people appreciated my food, I kind of got a special thrill and I am inspired to cook even better.” She says.

She has travelled around the world and every time she tastes something new, on her return back home, she will try something similar for her son and brother who are foodies. 

“I still remember that amazing grilled Salmon with chestnut, crab and farro Rissoto that I ate at Tampa Bay’s multi faceted food scene at Florida.  I did try to replicate that taste but I crave to eat that salmon again.” She says

Kalpana Mirchandani specialises in several cuisines such as Sindhi, Punjabi, Thai cuisines.  She loves making dips and sandwich fillers as well. She is proficient in party orders and specialises in finger food. She has been gradually adding her own variety of fillings, dips, finger food and other main course items to her menu. 

“Nowadays most people like to keep stuff  like Mexican dip with nachos  to go with it. Chicken tikka, paneer tikka, to pair with garlic bread, rotis as quesadillas.  lavash or garlic toasties with hung curd, garlic dip, cheese corn mushroom fills with volevones...or canapes, and also small bites of pakwan topped with dhal, tamarind and mint chutney and onion salad. The choice is endless.” She confirms

During her childhood, her dadi used to cook yummy Sindhi cuisine for the family. Her favourite dish has always been sindhi mirchi bhajiya. That dish has been her first memorable moment of having tasted a yumm dish .

Kalpana is happy to share the recipe of traditional Sindhi Recipe of Mirchi Ka Bhajiya

1. Slit 10 large sized light green chillies from centre all the way down on one side. 

2. Extract most of the seeds. 

3. Mix the dry masalas like  1tbsp coriander-cumin powder,  1tbsp pomegranate powder, 1tsp black salt, 1tsp lime juice. 

4. Fill in this masala mixture in between the chillies and keep aside for 1 or 2 hours. 

5. Mix 1cup gram four in 1/2cup water and make a smooth batter.  

6. Add salt,  1tsp turmeric powder.  

7. Dip in the chillies in the gram flour batter

8. Deep fry till golden brown and crispy. 

9. Serve with mint chutney.

Follow her Insta handle @Kalpana.mirchandani 

Kalpana can be reached on her Watsapp no 99200 49543

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