Home Chefs Of Mumbai – Part 8 – Sonal Saket Soni

Six months now and we are still stuck at home, with no clue as to when this pandemic is likely to perish. Family dinners, lunches and breakfast, are resurgent. Families have come together, closer  knit now, spending quality time, children more secure at home, happily embracing undivided attention. It’s kind of joyful amid all sorrows.

 It’s not that we are not relishing this togetherness, a purpose of sustenance, a purpose of literal communion, yes, we are - but that is not enough. We really miss our friends. Meetings on Zoom or Google-Meet was fun, initially, watching Insta-live has also raise the curve of our culinary skills, learning everything from the comfort of our home is the brownie point. But now, that’s become routine! Bored! We need change. We have begun to fantasize the other side of pandemic, when we can finally host a huge potluck at a private resort, may be out of Mumbai. An ideal post-Coronavirus feast maybe? What would that be? A huge bonfire with roasted meat sizzling away? Crackling, hissing, surrounded by smoke and wrapped in spicy fragrance?

 

I hope this pandemic ends before we forget what enjoyment really meant to us.

 

 

Sonal Saket Soni (of Astradelights fame) recounts about the celebrations in her childhood home at Ujjain. One huge hall was reserved for the cooking where 3/4 Maharajas prepared food stretched over 3 to 4 days and whole four-storied apartment would buzz with guests and relatives. Being a Marwadi by birth and that too in a huge joint family, her interest in cooking was developed watching them(maharajas) cook Gulab Jamun, Jalebis, Kaju Katlis and other Indian delicacies.

 

 

Sonal Saket Soni is passionate about baking. Her specialisation is sugar art and Eggfree/Eggless baking which includes Macarons, customised cakes, Brownies, healthy baked savoury  Cookies, Quiches and also does couverture Chocolates. She conducts hands on workshops teaching sugar flower and also Indian and International cuisines. She plans to launch an online workshops as well.

 

Sonal’s most cherished memory is of first Continental good food she had during her Honeymoon in '99 at  Manali at Hotel Ambassador, then and now Manuallaya, where they had stayed for a week.

 

“It was beautifully done, this Chinese Restaurant. It was my first taste of the most authentic and delicious Chinese food, truly enjoyed it as everything was simply delicious, from the hot and sour soup, to Dimsums, Noodles and Spring rolls. Breads consumption was considered a sin then.

 

Sonal fondly talks about her mother’s cooking skills, specially Matar (peas) Kachories, that was appreciated by whosoever tasted it. Her mom is her mentor and she has learnt to make Marwari and Malwa cuisine from her.

 

She is happy to share Eggless Pancakes Recipe.

 

 

1.     In a bowl, take 1½ cups of refined flour (Maida).

2.     Add ¼ tsp. Baking powder, 1tsp Baking soda, a pinch of Salt, ½ cup Sugar.

3.     Mix together using a whisk to combine all dry ingredients well.

4.     Add 1tsp Vanilla extract, 2tbsp Ghee/Butter, half cup Milk and mix well with the balloon whisk.

5.     Once combined, add another half cup of Milk and mix well.

6.     Then add the remaining ½ cup milk ( you may want to keep 2tbsp aside and add if the consistency is thick) to the batter.

7.     The consistency should not be very fluid.

8.     Pour the batter on the preheated Pancake griddle.

9.     Let it cook from one side on low flame.

10.  Flip after a minute.

11.  Cover and cook for another half a minute.

12.  Remove the lid and let it cook for 20 seconds till golden brown.

13.  Enjoy at teatime, preferably with friends.

 

 

You can place your order for cakes, macaroons and other baked specialities via direct chat on social media

 

Follow her on her Instagram handle at astraldelights

Facebook : Astraldelights 

Twitter : @astraldelights

Home Chefs Of Mumbai - Part 7 – Shital Kakad

Have you noticed that the longest time we fritter away at the shopping mall is by the kitchen appliance section to check the latest gadgets? 

Sometimes, it can be hard to shop when we already have stocked our kitchen with latest and greatest appliances.  But still, nothing compares with the utensils and the tools that our moms and Grandmoms used in their kitchen. Maybe, that was one of the reasons that their food was tastier, healthier, sustainable, because they used their muscle power for everything. Kitchen was also their gym where all workouts were done while cooking - grinding, lifting, bending, squatting, cleaning, washing, churning, steaming, the list goes on.

 Luckily the retro is in. People have started using clay, copper and iron utensils. A lot of Indian homes have mortar and pestle in their kitchen, which not just personifies their rustic charm, but it also helps crush the ingredients, releasing essential oils and full-bodied flavours. Crushing is anytime better than grinding in a machine.

 

I am sure that one of the secrets to Shital Kakad’s cooking is in her use of Silbatta.

 

Shital Kakad is the multi-talented home chef. She has always loved to paint, embroider, crochet & reading was/is almost her shadow. She owned a Fashion Studio before she started food blogging. Her love for food brought her closer to foodie friends and she was encouraged to open ‘Shital's Food Cottage’ (her dream project) that has taken shape beautifully. It is her haven for creating new recipes, has some amazing ‘Food Events’ and she also conducts ‘Workshops’. ‘Shital's Food Cottage’ has a special Chai Masala, loved by many and is highest saleable masala!!! (This can be almost called her Heirloom recipe.) She has created signature Egg-free recipes and she takes orders for the same.

 

 She specialises in Indian Global Vegetarian food that has been highly influenced by her travels but her Forte is definitely her Traditional Authentic Gujarati Food like Gujarati Thali, Street Food specials, Mithai Jars, and also Teatime Cakes, Cookies, Dips & Appetizers

 

She keeps thinking about the food she had on her trip to Zurich.

“I can never forget Surat no locho, Amritsar Lassi & the handmade Pizza I had at a small café in Zurich which was owned by an Italian & who allowed me in his kitchen to show me how he makes it.”  She smiles.

 

But her First Eureka moment definitely is her Mom's food. She loved the special Batata nu Shaak that her Mom would make for her to take on school picnics, that till today she calls it as her picnic Shaak. Her mom has been her teacher in a true sense.

 

“The first thing my Mom taught me was making Gujarati Rotlis which are really thin Phulkas & I was only in the sixth grade when I used to make perfect Rotlis. I loved Cooking since I was child as my family on both sides are big foodies.”

 

She is happy to share Green Sprouts Curry that has the healthy Buttermilk & fresh Fenugreek leaves which makes it highly Beneficial as well as Delicious.

 

 

1.    Heat 2tsp oil in a kadai.

2.    Add  one onion (chopped length wise) & brown it a little.

3.    Add 1 tbsp garlic paste.

4.    Add 1 cup finely chopped fenugreek leaves(use less if preferred).

5.    Add ½ tsp turmeric & 1 tsp red chilli powder along with the salt.

6.    Add 1 cup green beans sprout.

7.    Add 2 tbsp of water.

8.    Cook for 5 minutes till they become slightly soft.

9.    Lastly add 1 cup buttermilk & bring to a boil ( if the buttermilk is curdling, just add in a teaspoon of besan / chickpea flour & mix).

10. The Delicious Green Sprouts Curry is ready to be served along with some piping hot Rotis or Rice or with some Jowar Rotis.

 

Lockdown gave her an idea to start her E MAGAZINE called Chai Shai Aur Baatein (She hosts a WatsApp group under the same name). Since she could not meet her group friends during these times, she launched the e-magazine so that they could share some amazing recipes as well as lifestyle articles.

 

 

You can order her food on 9821876249

Or by messaging her on Facebook page- Shital Food Cottage

You could follow her Instagram handle at ShitalKakad

 

You could visit her blog for more of her authentic regional recipes

Home Chefs Of Mumbai – Part 6 Ananya Banerjee

Meetings are always about people and our association with them. People who say that they have got used to sitting at home and don’t really miss going out, don’t believe them. Even if we have grown roots beneath the sands during this lockdown, we are still anxiously waiting to uproot our stance once this pandemic ends. Everybody wants to go out for different reasons, some for music and dance, some for food, some for ambience of the restaurants, the service, the view and some for just sitting by the seaside, watching the waves roar while they munch on eight varieties of olives.

 

We also miss those street hawkers selling that ‘Cutting Chai’, those Batawadas sandwiched between Pav and spicy, fried green chilies, those kabab grills at roadside food trucks and the aroma of roasted meat down the Khao Galli. We also miss those regular potlucks and pop-ups where we met our friends. And we miss our friends who organised such meetings, specially those who love food like we do.

Ananya Banerjee is one such friend, the most glamorous home chef, she is also food stylist, cooking consultant and an expert food advisor. 

 

 

She is into many things but few things that she loves doing are curating menus for restaurants and exploring unexplored cuisines from all across the country and around the world. During this pandemic, she has been hosting Instalive talk show for FBAI,    where there is lots of knowledge sharing and food stories of chefs and home chefs around the globe. You can catch her live on Tuesdays and Fridays at 11am, or watch IGTV at leisure.

 

She specialises in Bengali Cuisine. As a Bengali born and brought up in West Bengal, she considers herself as an ambassador of the Bengali cuisine and the many unexplored cuisines from the Eastern part of India. She has created many recipe videos of the east India cuisines for her Youtube channel Chef Ananya Banerjee so you can always check and try it out at home.

 

 She grew up surrounded by food which she thinks its part of being born in a Bengali household. She still clearly remember her mother and grandmother cooking traditional Bengali food at their ancestral home using heirloom crockeries.

 

“I am pretty sure that the first taste of good food I had was at home and made by my grandmother however I think I was too small to remember exactly when. Traditional food has always played an important role in my life and it still continues to define who I am.  I think as a passionate chef I have many memorable moments whenever I step in the kitchen to cook something because I love exploring with food all the time.” She admits when asked about her food memories. 

 

She is happy to share her favourite, flavoursome vegetarian Bhapa Alu

 

 

1.     Par boil 250 gms baby potatoes and skin them

2.     Heat oil in a pan, add the ½ tsp Panch Phoron powder(blended 5spice powder).

3.     Add 2 dry Red chilies and stir the till they splutter

4.     Add boiled baby Potatoes and mix well. Keep aside.

5.     Take ½ tsp Mustard paste, 1 tbsp Curd, 1tbsp grated Coconut, finely chopped Green Chillies and ½ tsp Turmeric powder in a bowl,

6.     Mix it well.

7.     Gently mix the potatoes in the prepared paste.

8.     Add the salt to taste and lime juice, mix well.

9.     Heat the banana leaves to make it pliable. Add the potato mixture in the middle close from all sides, secure it with a wooden toothpick.

10.  Place it in a steamer and steam for 6-7 minutes or Microwave it for 3-4 minute

 

 

She has many favourite recipes/dishes. Both local and global. She has even started doing a special menu service on one of the week days every month where she makes selected authentic dishes in her kitchen and delivers it with utmost care and precautionary measures. This month (September 2020) is all about ‘Local and Global’ dishes.

 

To order popular Bengali and global dishes cooked in the most authentic way in her well sanitised kitchen, you can choose your pick from the menus she shares on her social channel, call the number and pre-book it and it will delivered to your doorstep safely following all the precautionary guidelines.

 

You can follow her on her Instahandle at thesareechef

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