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

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

Make Koki To Celebrate #IndianBreadsDay

Nowadays when ever I see the food pictures on social media, there are different types of bread that people are baking...sour dough bread, Pav, Focaccia, garlic bread, multigrain bread...there is so much variety out there. 

But during my growing up days, I don't remember eating such kind of breads at home. We did have slice bread to go with egg omelette during breakfast, or vegetable sandwiches and toasts during evening snacks or sometimes we did have Pav to go with mutton curry, but we hardly ever baked anything in the oven at home, Most of the food was cooked over stove or on log of wood. (Ok I am not that ancient) but breakfast was always cooked at home and we had variety of food everyday, many times it was left overs reincarnated into another dish like rice churned out as masala rice, then we had khichdi, puri bhaji or koki. 

Koki or Loli is the traditional flat bread that is cooked in almost every Sindhi home. 

It is flaky, crispy, chewy and can be kept for over 24 hours and still be relished. (Its a good bread to take for picnics or for long train journeys) Moreover, it pairs with all kinds of accompaniments like papad, curds, pickle, chai, and also with left over mutton of the previous night. You can rightly call it masala biscuit.

The main ingredients used is wheat flour, salt, ghee and water. To make it tasty, you could add finely chopped onions, chilies, coriander leaves and crushed pomegranate seeds. Lots of ghee is used during kneading the flour, and the dough is tight. A thick patty is made of the dough and roasted on griddle for it to be flaky and then it is rolled again into round, thick, flat disc.It is roasted using ghee on both sides till it is crisp and brown. 

Its a favourite amongst all my friends and they often ask me the recipe. So here it is step_by_step. Do visit my You tube link to watch the koki into making. 

link is here https://www.youtube.com/watch?v=qE-ebdJ2U7c 

Sharing my recipe of Koki...a #Sindhicuisine to Celebrate #IndianBreadsDay with my foodie friends.

Home Chefs Of Mumbai – Part 35 - Nayana Mehta

Is snacking on small meals every two hours a good idea? 

It depends on what we are eating. If we are eating healthy every two hours, like nuts, fruits, salads for health reasons, it would work for few weeks. But we cannot go on forever with this kind of diet. Of course small meals have their advantages, firstly, there are hardly any gaps to feel hungry, and secondly, eating so often might boost our metabolism, but where is the time for the tummy to rest? Hardly has it finished digesting one course of food and there is another course, and there is no pause. Poor tummy is working full time. Also, we are all the time thinking of food and planning the next meal. So the brain is also thinking of food all the time.

Anyways, that is the latest fad followed by most of the youth. Otherwise, normally its always heavy breakfast and lunch, evening snack and then light dinner. People who feast on evening snack, skip dinner to stay fit. Snacking has always been the interesting part of our diet. We go to park for an evening stroll to lose some weight but stop to snack on street food. Not sure if the tummy complains at these surprise treats but we are happy to taste some tasty, spicy small meals. Sometimes we overeat, its like we will order Pani Puri, followed by a plate of Samosas and then an ice cream. If we still eat dinner with family (as per rule) then we are sure to have sleepless nights. To enjoy any kind of food, it should be done in moderation. Snacking too.

Mrs Nayana Mehta prepares some of the tastiest, healthy snacks at home.

Mrs Nayana Mehta (of Mammies Munchies fame) is a passionate cook. Her passion started at the age of 14years while studying and helping her mom with household chores. She was always eager to know and learn about making various food dishes. Life and responsibilities has engaged most of her life, leaving her little time to pursue her own interests. After many years of busy life, cooking delicious food for close family and friends, she realised that she wanted to do something of her own, something more that would give her immense joy, 

“I have learnt all the traditional dishes from my mother and I am still learning from every senior person I meet and also from my own children. Life is an amazing journey when you are learning constantly. And right now, at the age of 65 I am finally fulfilling my dream. My children have been my guiding light and force.” She  asserts.

Mrs Nayana Mehta specialises in traditional Indian sweets, snacks and pickles.

She loves to make pickles and find it very de-stressing and therapeutic. “My mother  ke hath se bana hua ‘Methi Keri ka Aachar’  was unforgettable. That’s where my journey of making pickles started at a very young age.” She says, her favourite till date is ‘Peru ki Subji’ and ‘Ghari (Surati)’ in sweets.

Her favourite food memories dates back from her ‘Rajasthan Tourism Hotel’ near Gujarat-Rajathan border at having tasted the most delicious Rajasthani Mix Lentil Dal. 

Nayana makes all types of amazing soft Dhoklas. She would like to share recipe for the 

‘Split Moong Dal Dhoklas’ .

1. Soak Dal for 3-4 hours. 

2. Remove water and grind it coarsely. 

3. Add Ginger, green Chilli paste, salt, Cumin seeds

4. Add a pinch of Baking soda , 1tsp of Lemon and 1/2 tsp Sugar. 

5. Mix it well. 

6. Steam it for 15 -18 mins. 

7. Check once done . 

8. Remove from steamer. 

9. Add tadka of 1tsp Oil, Mustard seeds, Sesame seeds and Curry leaves. 

10. Garnish with fresh Coconut and finely chopped Coriander. 

11. Relish hot, healthy and delicious Dhoklas with ‘coriander and mint’ Chutney.

Follow her Insta handle @maamis_munchies

Contact her on WatsApp at 99676 43344