Home Chefs Of Mumbai – Part 5 Lipaa Ritesh Shah

Memories!! 

You may think that you have a good memory, but actually you remember only what is important to you. Unimportant memories fade away with time, superimposed by new experiences that we collect each day.

 But there are certain memories that never fade away, especially food memories. You will always remember that first tingling sensation felt while tasting something sensational. That really spicy dish that had raised the body temperature,  cheeks flush,  lips plump. Or that certain brand of Chocolate from a menu d’amour. But can food really have an aphrodisiac effect on us?

 

Whatever the reason, food that matter, memory clings for a life time.

 

 Home Chef Lipaa Ritesh Shah  (of Food Fiesta fame) remembers the rich flavours of a sweet dish that was prepared by her Grandmom. She was just 12 years old but fondly remembers her grandmom’s traditional Sindhi winter delicacy Khoya made of dates, dry fruits and coriander seeds.

 

She vividly remembers her lunch on a boathouse at Dal lake in Srinagar five years ago..  “I had two lovely Kashmiri dishes. One was baigan(eggplant) in kattha tomato and tamarind gravy and another was Lotus stem in mint curd gravy. Both so different but simply delicious. The Lotus stem was so so crisp and white as snow” she reminisces.

 

Lipaa specialise in Sauces, Pickles, Sindhi cuisine and Kutchhi cuisine.

 

Lipaa started cooking at the age of 12 inspired by her Sindhi Mom and grandmom, and by age18, she was cooking food for kitty parties. Early marriage landed her in a Katchhi home with Mom-in-law equally talented, who taught her Katchhi cuisine as well. Once the children were grown up, she started to write cook book for her daughter, it got published and sold 700 copies in first year itself. In the same year, (in 2015), she got her first smart phone. That opened Pandora box for her.

 

In 2016, she made Choonda (Sweet Mango pickle) for the first time, making 4 times the required quantity. She gifted the excess to her family and friends. They loved it and placed order for more. Out of excitement, she mentioned it on Social media. And Boom!! She was flooded with orders. She got connected to a lot of people from the food industry.

 

She is happy to share her recipe for Schezwan Sticks

 

 

1.     Mix 1 cup of finely chopped Carrots, Cabbage, Spring Onions, Capsicum

2.     Add 1tsp Ginger Garlic paste, 1 tsp Soya Sauce, 3/4 tsp Agnomoto(optional)

3.     Add 4tbsp Corn flour, ¼ cup bread crumbs, pinch of red food colour

4.     Add Schezwan Sauce (Food Fiesta product for best results) .

5.     The mixture should form a soft dough. If required add 1-2 tbsp of corn flour.

6.     Divide into 20 equal portions.

7.     Roll each portion into small finger size sticks.

8.     Deep fry till golden brown.

9.     Serve with chilly sauce and garnish using spring onion greens

Lipaa Shah was awarded Home Chef and Baker's award 2020 for the contribution to India's Home chef & Baking Industry in the category of 2-5years

 

 

Over the years, Food Fiesta has grown and evolved. Now she sells about 75 different products.  Recently, due to the pandemic, she has also ventured into weekly menus.

 

You can follow her on her FaceBook page Food Fiesta

 

Orders can be placed on her Watsapp number 9324195125.

 

Follow her on Instagram handle foodfiestabylipaa

Home Chefs Of Mumbai – Part 4 Kanchan Ahuja

If you really want to make friends, go to their house when they invite you and eat with them. People who will share their food with you, will also give you their heart. Food is the safest conversation one can have, it is easy to relate, its creates good vibrations and you make no enemies there. If you enjoyed the food and conversation, then you may viist them again, otherwise the next meeting might be at Bistro café, but friendship will remain the same.

 Because, food is not about kitchen efficiency, its not even about what you learnt from cook books. Food is about home chefs, about pride, and about passion

 

 

If you have met Kanchan Ahuja, you might have felt the warmth that envelops her, and the glow when she talks about food, her travel stories, her experiences about tasting of foods around the world and her efforts in bringing back the food stories alive in her cooking skills. She keeps herself busy with her cooking demos on breads, desserts, cakes and also takes orders for the same.

 

She talks passionately about her visit to Seattle when she visited her friend, Manpreet;  “I really loved that toasted and buttered sourdough bread with a spat of pine nut butter topped with grilled peaches in rosemary and finished with a sprinkling of the most luscious goats cheese and honey. The taste still lingers in my mouth. “

 

Her passion for food reflects on her son Sannat Ahuja, who has taken the food on to yet another level.

 

Sannat is extremely passionate about getting Sindhi Cuisine on the Indian food platform and as the demand increased, they started Sindhful that reads –From Sindh and around-with food that also included North Indian and neighbouring Chinese. This was followed by JUSS by Sindhful,  a cosy sit-in vegetarian restaurant specialising in first ever Sindhi Thali and other Sindhi delicacies. The interest in SindhiCuisine grew and that led to Sadak Chaap, specialising  in soya based vegetarian and vegan tikka, called mock meat, ( that seems and tastes like chicken but is pure vegetarian.)

 

Sannat has catered to many celebrity weddings like Ranveer Deepika's lake Como Sindhi wedding pheras, Ambani's at Jio garden, Krishna Kapoor's 13th day meal, etc.

 

Kanchan shares her authentic Sindhi Cuisine called Bhee Aloo ji Sabji (Lotus Stems With Potatoes)

 

 

1.     Clean and peel 250 gms Lotus stems (bhee), nicely removing all the mud that covers it externally and inside the grooves.

2.     Slice it into 1 inch pieces

3.     Pressure cook Bhee (lotus stems) for 2 whistles. Remove and keep it aside.

4.     In a Pressure cooker heat 2tbsp oil, add 1tbsp Cumin seeds , 2 Green Chillies, ¼ tsp Asafoetida (Hing,) 4/5 Curry leaves and 2 tomatoes and cook till soft

5.     Add 2 peeled and chopped Potatoes

6.     Add chopped small bunch of Chukka (Green Sorrel leaves)

7.     Add boiled Lotus stems (from point3)

8.     Stir fry, adding  2tsp Coriander powder, 1tsp Red chilli powder, ½ tsp Turmeric, 1 inch (finely chopped) Ginger. Salt to taste.

9.     Cook till oil leaves the sides of the cooker

10.  Add 2 chopped Brinjal,

11.  Add a glass of water.

12.  Check seasoning and pressure cook for 2 whistles

13.  Serve hot with phulkas

 

People have begun to relish Sindhi Cuisine because it is rich in taste and flavours, and is infused with aromatic spices.

 

You can view few of her video recipes on her Instagram posts at kanchandahuja

 

You can order for cakes, desserts and bread at Kanchan’s Watsapp no 98700 26261

 

To order from Juss or Sindhful or Sadak Chaap Call 98209 49394

Home Chefs Of Mumbai – Part 3. Anjali Bhargava

Cooking is an art. It’s also a kind of meditation where every thing else is forgotten, except the food and the concentration is solely on producing the most innovative dish. Its like you dip your brush into your own soul and paint your own nature.

 Lucky are the people who surround such artists because they are the beneficiaries of the fruits of their efforts.

 

Who doesn’t like good food?

 

 

Anjali Bhargava ( of MySocialTable fame) is one such artist whose cooking skills are appreciated by all her family and friends. She excels at every cuisine and can confidently vouch for the simplicity and purity of the ingredients used in her cooking. Whenever she tries any new cuisine, she always researches on the authentic way of cooking, the right sources and the cooking culture of that place. Although being a vegetarian herself, she cooks amazing non-vegetarian dishes without tasting (as it is required to do)

 

“I always had a dream of opening up a bistro cafe with a reading corner but due to some or the other reason kept delaying...I was always a good, lavish host and used to try all new things at every event. My food was well appreciated by all friends, relatives, acquaintances. Apart from all the fancy things I cooked, my simple food too was loved by many. Over a period of time I realised, taste and purity is in simplicity .The traits of a good efficient cook is in coming up with healthy options for all in the family and getting the flavours of all ingredients out in a dish.”  She says

 

People really drool over her Dahi Badas, Malpuas, Chicken preparations, simple UP dishes, Rajasthani cuisine,  and also the Chinese, Italian that she cooks at home. But her forte has always been and will be event planning for niche parties and social gatherings. She was into event management too, is freelancing now, handling mainly the social functions & gatherings. In fact, she prefer even conceptualisation, planning and execution which involves menu planning too

 

Her first memorable eureka moment of good food was in Rome.  “My best flavourful memory would be of a crunchy salad plate with fresh Mozarella and bread served with a rich red wine in a small cafe in Rome!” she says.

 

Her Mustard Chicken Salad In Lettuce Cups will leave you wanting for more.

 

 

1.     Boil 200gms Chicken breast and dice in chunks

2.     In a bowl, take 2tbsps of Mayonaise, 1tsp of English Mustard. 1 tbsp Tobasco. Mix it well.

3.     Add 1 medium sized Onion, handful mix of chopped green, yellow, red Bell Peppers, few shredded Basil leaves.

4.     Add the diced Chicken chunks

5.     Toss it well

6.     Take one big Iceberg Lettuce. Wash and wipe it dry.

7.     Place it like individual bowl on a flat tray.

8.     Put the Chicken Salad in it

9.     Eat one mouthful to get the crunch and all flavors in one mouthful

 

 

“I want to streamline everything but not spread too much  as I can then control the quality ... Once the corona thing gets over, might have a food studio.” She says

 

One can order directly from her on Watsapp no 9820959470

 

You can also follow her on her Instagram handle  anjbhargava

 

Home Chefs Of Mumbai- Part 2 – Inderpreet Nagpal

There’s now an encouraging trend to treat home chefs as stars they undoubtedly are. They have found solutions of delivering food all over Mumbai to ease the overload of unending household chores.

 Generally we judge home chefs on two grounds: The quality of all food that emerges from their kitchen and the innovation of the dishes on the menu.

 

 

Inderpreet Nagpal, popularly known as ‘Rummy’s Kitchen’ is the most versatile home chef who can build the most innovative delicious dish from any ingredient. Food is always on her mind, not only in her kitchen but also when she is out of her kitchen, in the garden, or with friends and even during travelling.

 

She fondly talks about her first memory of food.

 

“During my Singapore trip we went to a sea food place called Tiong Bahru.
Oh my God! The variety of live sea food was just too good. It was like . You go select  the sea food you want to eat , select the preparation and it comes ready on your table! Amazing! ”

 

She does catering for small parties, plus keeps weekly menu. Every week, there is different menu with different cuisine. This month is only meats, started with mutton, then fish, chicken and pork. She specializes in non-veg dishes, fusion food, mix of South and West.

 

She is happy to share her recipe of Sweet Buns

 

 

1.     PREHEAT OVEN TO 180C

2.     Mix together 2 tsp yeast, 1tsp sugar, 125ml water. Keep it aside for 2 minutes and let it bloom.

3.     Add 450 gms maida, 100ml warm milk, knead the dough, hook in on medium speed.

4.     Add 1tsp sugar, salt and knead on high speed for 10 minutes.

5.     Add 1 tps butter and ½ cup mix of tin fruit cherries, nuts, dry berries, black and white sesame seeds while mixing.

6.     Knead the dough till it becomes very soft and elastic.

7.     Remove the dough from the mixer and give it a quick knead with your  hands.

8.     Place in a lightly greased mixing bowl, cover with cling film or a damp cloth and leave it to prove for approximately 2 to 3 hours until doubles in size.

9.     Once risen knock back the dough, place on a lightly floured work surface.

10.  Make 9 to 10 balls  or roll the dough and keep it in the loaf tin to make bread loaf.

11.  Let this rise for another 30 mins

12.  Brush with beaten egg or cream, sprinkle sesame seeds . Place on a baking tray

13.  Bake for 20 mins on 200°  until golden brown

14.  Remove from the oven, transfer to a cooling rack and leave it at room temperature

15.  Enjoy with butter or jam

Inderpreet Nagpal was awarded Home Chef and Baker's award 2020 for the contribution to India's Home chef & Baking Industry in the category of 10 years+

 

 Rummy loves baking bread, “Its  so relaxing working on breads” she says.  She has a pickle brand called “Herbs n Spices’

You can get in touch by following her Instagram handle ‘Rummykitchen’

 

Home Chefs Of Mumbai – Part 1- Introduction

Lockdown means stay at home, be with self and introspect, and do the unlimited household chores.. Lockdown is also an learning experience for me. It has taught me many things.  There have been many obstacles that has kept me on edge. But food has never be a problem at all. It has been available from day one itself. I am not talking about restaurant/hotel foods, not even street food that we love so much but it is about home cooked food. Ingredients were available almost everywhere, some of the shops had even changed their business. The kiosk that sold newspapers or fresh flowers were now selling vegetables. It is demand and supply mantra.

 Many people, specially home chefs, have devoted their time in cooking meals and sending it across the city to many families. During this pandemic, with no helpers at home and the family member always hungry, home chefs have been a God-sent angels, their food, cooked with care, hygiene and love is reaching every home.

 

I am so happy to start this series on 'Home Chefs of Mumbai'.   I have been thinking about this for a long time, we have so many talented home chefs in our city of Mumbai and still when we want to order food, we only select a few whom we know personally. Of course friends are always dear and we trust them the most, but I want to dig into the jewels of Mumbai city, the most talented home chefs, whose food is “Must Have, I don't Wish To Miss This” that kind of attitude. And I will be featuring them, their food stories, their recipe and some details with most honesty and sincerely, I promise…..

 

During my growing up days, I remember, there were always visitors in my house and food was plenty, mainly fried stuff to entertain the guests. Nobody cared about health issues, or the food they could eat or what they should avoid. Everybody cleaned off the plates, relishing good  meals and the food was always tasty (or so because everybody enjoyed it) nobody really cared about jotting down the recipes and reproducing the same....a verbal information was shared and people cooked to their own preferences of taste. 

 

Since food was always very tasty in my house (tasty meant spicy till the eyes and nose leaked) which I still enjoy  But my first eureka moment ( the taste is still fresh in my memory) was when I was in Hong Kong about a century ago. I was having a sleepless night and I was restless. It was 5am and everybody was fast asleep. I quietly woke up, changed into decent clothes and decided to go for a morning walk. I walked down the streets and hopped into a bus to enjoy the ride..Dawn was slowly creeping in. I alighted the bus at the last stop and there was a big crowd, a small distance away. 

That was a street food hawker selling a rice congee that was the most tastiest breakfast I had ever tasted in my life and its taste linger till now. It was a simple bowl of broth garnished with thinly sliced pieces of chicken, pork, fried eggs, spring onions and chiilie sauce. That was the day, I developed my taste for Chinese food....

 

I am no home chef, but I have great passion for food and I appreciate people who spend time in their kitchen cooking for their family and friends. From the little  knowledge that I have about food, I happily share my recipes to the last detail if they enjoy my food.

 

Like I always say, the taste is not in the list of ingredients that you use, it’s the thought process and the interest that goes into the food to give it a real flavour, being in good mood is the best ingredient for churning out a memorable food. Rest is the normal recipe that you can easily get on social media or on u-tube.

 

But yes, recipe is also important. I will share a simple recipe that I cooked for me last week

 

Hara Bhindi Aloo (In english you can call it Okra Potatoes in green Masala) It is cooked regularly in every Sindhi Home. (In Sindhi, this dish is called Sayal Bhindi patata in saoo masalo)

 

Main taste in the gravy.

 

1.     Grind green masala with 4-5pods of garlic, small bunch of coriander leaves, small bunch of fenugreek leaves, lots of green chilies, 1tsp of turmeric powder, 1tsp of coriander powder.

2.     In a pan, use one tbsp of oil/ghee, fry the masala that you had prepared in step i.

3.     Add 2 chopped tomatoes, cover and keep on low flame for 5 minutes

4.     Mash the tomatoes in the mixture, add 250 gms of Okra and 2 medium sized sliced potatoes

5.     Add salt, mix it well add 1cup of water

6.     Cover and cook till potatoes are tender.

7.     Serve with rice or chappatis.

if you don't like Okra, you can substitute it with cottage cheese or even with fish.

My journey with Home Chef is about to begin.....watch out for my next post......

Prepared Bitter Gourd In Pressure Cooker

 Inspired by KanchanAhuja, I cooked Bitter gourd. I followed her recipe..

 

I rarely use pressure cooker unless I am cooking mutton, or lentils. But cooking normal vegetables? It is unthinkable for me.  I always prefer slow cooking. I understand that using pressure cooker is quick but I always add water. Never before have I ever cooked anything without water in a pressure cooker. But then, there is always first time. Yesterday I attended live cooking session of KanchanAhuja and she demonstrated three quick recipes. It seemed so easy. I decided to try her technique for cooking bitter gourd (although she had used Okra)

 

I was nervous throughout the cooking procedure..(what if there is sudden explosion without water)..What if it gets burnt? The only solace was that I had watched Kanchan do it, so I was getting a bit courageous. I waited eagerly for 2 whistles.(staring at the gas with  eyes wide open)…I was tempted to quit (was I taking risk?) and phew.when the whistle finally sounded, I was relieved. .It was success. It was good 

 

The trick is in layer cooking with juices extracted from onion and tomatoes mixture

 

This is how I cooked it….

Layer the pressure cooker in this order

Layer one 

2tbsp oil

Layer two..

spread 2 finely chopped onions

Layer three..

spread 2 finely chopped tomatoes

Layer four..

add deep fried 250gms of bittergroud (i have salted the BG with salt for few hours..then squeezed out the water and deep fried it)

Layer five..

add 1tsp turmeric, 1tsp coriander powder

Layer six..

add green masala (1small bunch of coriander leaves, 1 inch ginger, 5cloves of garlic, 4green chilies)

Layer seven:

Add salt

Cover and pressure cook for 2 whistles

Release the pressure

Mix it well and serve.