Tired of hearing that vegetarian food cannot be exciting enough? Pune-based Shobha Indani, known for her cookery classes for the past 35 years, proved otherwise, as she cooked up a storm at her two-day Cookery Workshop, held in association with t2 at Sapphire Banquets in Beleghata in early April.
Shobha whipped up more than a 100 recipes in two days — mocktails to mukhwas (mouth fresheners), Indian mithais to not-so-Indian desserts, sabzi-pulao to risottos — as 200-odd participants took notes, discovered novel ways of using common kitchen ingredients to make “fusion food”, and went home with a big, fat recipe book.
From fusion food to kitchen favourites, students’ demands to the pride of being a chef, Shobha Indani shares her culinary journey with t2.
How has vegetarian cooking changed over the years?
Fusion food is the talk of the town and vegetarians have developed a liking for it. People like experimenting and giving ordinary recipes a twist.
What inspired you to start making fusion food?
My students were my inspiration. They would always want to make something out of the box and ask me for help. Even when they would participate in competitions, they would want to make something different. That is when I started experimenting with basic ingredients to make fusion food.
How did your cooking journey begin?
When I was a kid, there weren’t a lot of food options like today. North Indian and Punjabi food was what people preferred mostly. I tried making those dishes at home. That’s how the journey began. Soon I developed an interest in cooking and studied hotel management to learn more about food. I had no plans to make a career in it. But, as luck would have it, cooking became my profession.
How are cooking shows like MasterChef changing the F&B scene in our country?
Earlier, the profession of a ‘chef’ was not considered respectable. When people would go to learn at cooking classes, everybody would look down upon them. But with changing times and shows like these, people have started respecting this profession. Just how doctors are proud of adding ‘Dr’ in front of their names, adding ‘chef’ in front of our names has become our pride.
Shows like MasterChef are helping people who do not like cooking to at least try their hand at it. People of all ages watch these shows, not just for entertainment but also for learning and inspiration.
Kitchen must-haves for you?
Lemon, curd and paneer are my kitchen staples. You can always make something out of these things, from shakes to desserts.
Your favourite cuisine?
I love Rajasthani food.
A recipe of your own that you love to eat?
I’m not very fond of eating. But I love cooking for others and see them devouring the food.
Your most-appreciated food?
Continental food. People around me think I make it very well and keep asking me to make it every now and then. I never cook authentic Continental food, I always Indianise it in my own way.
Favourite chef?
In my early cooking days, there was a lady named Kasturiji in Pune. She was an amazing cook. I learnt the simplest of dishes, like Chhole and Palak Paneer, from her.
A celebrity chef for whom you would like to cook?
Sanjeev Kapoor.
T2 JOTTED DOWN 3 RECIPES FROM THE WORKSHOP
CHINESE PAV BHAJI STUFFED BUN
Bhaji and Pav go hand-in-hand, but what happens when a hint of Chinese is blended into the making and topped with cheese? #ExplosionOfFlavours
Ingredients:
Oil 2tsp
Onion, finely chopped ½ cup
Garlic, finely chopped 2tsp
Celery, finely chopped 1tbsp
Mixed veggies (cabbage, carrot, capsicum, French beans), finely chopped 1 cup
Chilli garlic paste and tomato sauce 2tbsp each
Finely chopped tomato and spring onions ¼ cup each
Boiled and crushed peas
½ cup
Boiled and mashed potato
1 cup
Butter 2tbsp
Pavbhaji masala 2tsp
Chopped and boiled noodles ½ cup
Salt, sugar and pepper to taste
Burger bun, butter and grated cheese for serving
Method:
Heat oil in a pan and fry the onions, garlic and celery. Add the vegetables and cook till soft. Add chilli garlic paste, tomato ketchup, salt, sugar, pepper and tomatoes. Stir and cook well. Add peas, potatoes and Pavbhaji masala and cook. Lastly, add spring onions and the noodles.
Scoop the bun from the centre and butter sides of it. Roast it on a non-stick pan. Stuff the bhaji in the bun and garnish with cheese and spring onion. Microwave the bun for 30 seconds and serve hot.
PANIPURI FUSION
What happens when phuchka meets chocolate? #YumInMyTum
Ingredients:
Crushed brownie ½ cup
Crushed almonds 1tbsp
Chocolate chips 1tbsp
Chocolate sauce 1tbsp
Pani puri 4 pcs
Cold milk 1 cup
Sugar 1tbsp
Instant coffee powder ¼ tsp
Method:
Mash and mix the brownies, almonds, chocolate sauce and chocolate chips. Dip the pani puri in a bowl of melted chocolate to coat it completely. Leave it to dry on a sheet of wax paper. Make a hole at the centre of the pani puri and fill in the brownie mixture. Add milk, sugar and coffee powder in a tightly capped bottle and shake well. Pour it in a glass. Pani puri and milkshake to be served separately but to be eaten one after another.
PS: If you like the combo of strawberry and chocolate, replace the coffee milkshake with strawberry milkshake.
MASALA MUFFINS
Desi muffins, anyone?
Ingredients:
Mint leaves 7-8
Finely chopped coriander 1 tbsp
Green chilli 1
Lemon juice 2 drops
Plain flour ½ cup
Baking powder one pinch
Baking soda ¼ tsp
Fresh malai ¼ cup
Ground sugar 1tbsp
Grated cheese ¼ cup
Oregano and chilli flakes ¼ tsp each
Salt to taste
Method:
Coarsely grind mint leaves, chilli, salt with lemon juice and keep aside. Sieve plain flour, baking powder and baking soda. Mix malai and sugar in a separate container. Add plain flour to all the ingredients and mix lightly. Add approx ¼ cup milk or water and make a batter. Fill in ¾ of the muffin mould. Bake in a preheated oven for 15-20 minutes at 180 degrees Celsius.
Text: Manasi Shah
Pictures: Arnab Mondal
