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Car ts T he m um bai way


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Cook Book Creator and Illustrator

Natasha Mohan


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Reason for the selection of the topic:I have been born and brought up in Bombay, now called mumbai . According to me mumbai has versatile people, culture, festival, transport and also different kinds of food available at reasonable prices. No matter who you are and what kind of a person you resemble everyone one has a chance in this place. Hence i want ot show how i love each and every aspect about my city and would want to bring out the the real ME in the following recepies.


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CONTENTS 1. BHEL PURI 2. FRANKIE 3. MASALA PAAPAD 4. VADA PAO

5. DAAL RICE 6. PAO BHAAJI 7. FALOODA 8. GOLA 9. SWEET PAAN


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The jouney throught he streets


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bhe l

puri


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Bhel puri Ingredients: 1 cup Puffed Rice (Kurmura) 1/2 cup chopped Tomato (Tamatar) 1/2 cup chopped Onion (Pyaj) 1/4 cup chopped Coriander Leaves (Dhania Patta) 1/2 cup boiled and mashed Potato (Aloo) 4 chopped Green Chilli (Hari mirch) 1 tblsp chopped Ginger(Adrak) 1 tblsp Garam Masala 6 tblsp Tamarind (Imli) Chutney 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney 1/2 cup Nimkis 1/2 cup Sev 1/2 cup Gol gappas 2 tblsp Lime or Lemon (Nimbu) Juice How to make bhel puri: • Mix the puffed rice, tomatoes, onions. • Drain the water from the grated potatoes and mix that as well.

Mix all the ingredients under seasoning and add to this.

Lightly cr ush and add the nimkis


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14 and golgappas.

Add the sev and kaara pusa directly and mix well. • Finally gar nish with coriander leaves and lemon juice • Ser ve immediately


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Bhel puri with my twist My ve r si on

of bhe l pur i wo ul d be w itho ut to m ato e s, i si n c e r e l y d e te st tom a to e s and c ant e at the m in any f o r m . D u r i ng my c hi l d ho o d day s i c o ul d no t e ve n be ar th e a ppe a r a nc e of tom ato e s. I thr e w the m se c r e tl y so th a t no on e f or c e d m e. e ve n if i was f o r c e d, i wo ul d ma ke a bi g f uss out of it and ul tim ate l y no t e at it and i wo u l d e n d u p thr ow ing it. T h us i se l e c te d thi s r e c ipie to show how fussy i wa an d i sti l l a m . .


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ie k n a r f n e k c i ch


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Chicken Frankie wngredients for dough -

1 cup atta 1 cup maida salt 1 tsp oil 6 egg whites (1 egg white for each frankie) for chicken mixture 1 tbsp oil half a large onion sliced 1 bell pepper chopped 1 cup tomato puree ginger garlic paste - 2 tbsp spices for mixture - use as you like chilli powder cumin powder coriander powder garam masala powder chaat masala / amchur powder lemon juice coriander leaves for onion salad - mix together1/2 cup extremely thin strings of red onion salt lemon juice red chilli powder


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Directions For the mixture - heat 1 tbsp oil , add ginger garlic paste , saute few mins, add onions and bell peppers, saute till brownish Add tomato puree, cumin , coriander, red chilli powder , garam masala and salt. cook 5-10 min until sauce has reduced to semi dry. Add coriander leaves, chat masala and lemon juice set aside Mix all dough ingredients except eggs add water and make a soft dough, make 6 even sized balls Roll out each ball thinly, apply 2-3 drops oil and coat evenly on top of it dust some flour on it Pleat the edges into 1 inch pleats until u get a long strip and twist it to form a ball again , let it stand for 15 min. Then roll it out thinly - looks like a large burrito size tortilla on a heated pan, roast on both sides 2 min until u see brown spots Add 1 egg white, over it.. let it begin to

cook, then flip it so that egg gets cooked properly Now take out the roti with egg side on top, add 2-3 tbsp chicken mixture, and sprinkle some onion salad , wrap tightly and serve.


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My perception The frankie has various things stuffed in it from the vegetables to chicken and numerous spices to give the spicey and smookey taste youu want, but it is not as prominent( hidden), in the same way i have secret talents hidden in me that i dont make it obvious to people and i just need a catalyst to fire it.


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mas

ala

paa

pad


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Masala paapad Wheat flour:2cups Ajwain-1/2 tea spoon jeera-1 tea spoon red chilli powder-3/4 tea spoon asafoetida-a pinch haldi powder-a pinch Garam masala powder-1/2 tea spoon ghee or oil- 1 table spoon Pudina leaves-1 table spoon curry leaves-1 table spoon Dania leaves-1 table spoon salt to taste For masala paratha How to make masala paapad M i x w h e a t f l o u r w i t h a j wa i n , j e e r a , r e d c h i l l i p o w d e r, h a l d i p o w d e r, a s a f o e t i d a , G a r a m masala powder and salt. Knead the dough with ghee or oil. chop Pudina, cur r y leaves and Dania leaves. Mix them with

the dough. Make 4 balls. F latten the balls and roast it on h o t t a wa w i t h g h e e o r o i l . T h i s p a r a t h a g o e s w e l l with pickles, chutney and curd.


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My perception The Paapad in its original form looks boring and dull , but when it is roasted and spread with colourfull chutney’s and green, red vegetables beautifying it, so as to give it the smell and the taste to eat it. In the same way i love to paint and draw and beautify things. i never get tired of doing it.


m

is

al

pa

o

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Misal Pao Ingredients :

• Seasm Seeds – ½ tsp • Popy Seeds – ½ tsp • Coconut – ½ • Coriander Seeds – ½ • Salt – to taste • Potato – 2 nos • Curd – 1 tablespoon • Garlic – 10gms • Onion – 4 nos • Tomato – 2 nos • Sprouts – 50 gms • Coriander leaves – 2 springs • Oil – 4 tablespoon • Bread – 8 Slices • Ginger – 10gms • Garam Masala – 1tsp • Chilli Powder – to taste • Chiwada & Shev – 50 to 100 gms

Method : 1 Soak the sprouts 24 hr. before you make missal 2. Boil Peal & keep the potatoes aside 3. Grind together Ginger, Garlic, Popy Seed, Seasm seeds, Coconut Coriander Seeds, Coriander Leaves into fine paste. 4. Fine chop onion and tomato. 5.Take vessel and heat oil, add chopped tomato, onion, garam masala powder,

chilli powder & then add grinded masala. Fry well till it leaves oil. 6.Leave water from sprouts & add to fry masala, add fresh water, add salt to taste & cook well. To Serve : 1.Take bowl add small cubes of boil potato 2.Top with shev and chiwada add prepared sprout curry to it. Garnish with chopped onion & curd. Serve Hot with two bread slices


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My perception

every bit of the misal pao you take, you get a different taste or sometimes a mixture of tastes, as the amount of things added to it are different and it gives out a different taste every time in the same way in every situation of my life there is so much on the platter that i want to do but i dont know how to proceed with things and this is what makes my thinking confusing and thats how this recipie shows how confusing i am.


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vada p a

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vada pavs Ingredients:

pastey and dry.

•Pav Buns - 4 •Red chutney - See recipe below ( 2 tbsp) •Green chutney - as required ( 2 tbsp) For the vadas : •Boiled Potatoes - 2 medium sized •Cumin seeds - 1/2 tsp •Green chillies - 1/2 tsp chopped finely •Mustard seeds - 1/2 tsp •Ginger garlic paste - 1 tsp •Onion - 1 medium sized chopped finely •Turmeric powder - 1/2 tsp •Coriander leaves - 2 tsp •Oil - 2 tsp For Vada outer coating: •Besan flour - 1/4 cup •Rice flour - 1 tbsp •Chilli powder - 1/2 tsp •Salt - to taste •Baking soda - a pinch •Oil - to toast / deep fry Red Garlic chutney: •Coconut - 5 tbsp •Red Chillies - 1 •Garlic - 4 chopped finely •Tamarind - 1 tsp •Salt - to taste Dry roast coconut and tamarind till lightly browned. Grind together with all other ingredients. Do not add water its slighly

Method: For the vadas: Heat oil, add mustard seeds and jeera, allow it to crackle. Add green chillies, ginger garlic paste and saute for mins. Add onions and saute till it turns lightly browned. Then add mashed potatoes, turmeric powder, required salt and mix well. Add chopped coriander leaves,mix well and switch off. Allow it to cool and make small balls and keep it ready. For the vada coating Mix besan flour, rice flour, salt, turmeric, chilli powder, baking soda.Add little water to form a paste like we do for bajjis and bondas. Now take the balls and dip it to the flour paste and deep fry it till golden brown (I didnt deep fry them instead toasted them in a paniyaram pan) For the vada pav assembling: Take the buns slit it into halves taking care one end is still connected to the other bun.Apply the green chutney on one side , red chutney on another side.


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My perception

A vada pao is very easy to make since it has just a patty and some chutney to spread on the paos. This street food is one of the yummiest , easily available and the cheapest of all the street foods. If given an oppourtunity to choose between a mac donald or a kfc burger and a vada pao. i would certainly go for a vada pao only because of the fact that it is cheap. Thus the reason for choosing this recepie is to show how miser or rather in good words how economic i am.


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da

la nd ric e


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Dal and Rice Ingredients 1 cup toor dal 2 1/2 cups water 1 tsp. red chilli powder 1/2 tsp. coriander seed powder 1/4 tsp. turmeric powder salt to taste 1/4 tsp. garam masala (optional) 2 pinches asafoetida 1 tsp. chopped tamarind 1 tsp. jaggery crushed 1 tbsp. ghee 1/2 tsp. each cumin and mustard seeds 1 stalk curry leaves 1/2 tomato chopped fine 1 tbsp. chopped coriander Method Wash and pressure cook dal till done. (Approx. 4 whistles will do). Cool cooker and remove dal. Beat the dal with a hand beater till smooth. Keep aside. Make a thin paste of the dry spice powders and salt and 1/2 cup water. Heat ghee in a saucepan, add the seeds to splutter.add tomatoes and

curry leaves. Fry for a minute. Add masala paste. Fry for a minute. Add the chopped tamarind and jaggery. Stir for a minute more. Add dal and stir. Add water. Bring to boil and simmer on low for 7-8 minutes. Garnish with chopped coriander. Serve piping hot with steamed rice and papads.


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My perception

Dal and rice is the most easiest and simplest combination to make, But at the same time its really delicious. The reason of selecting this recepie for the book is to show how simplae i am and not fake at all in any situation of life, even if iam around fake people.


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o a p

a h b

i j a


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PAO BHAAJI Ingredients: 12 Pav buns 2 Onions 3 tsp Dhania Powder 5 Tomatoes 2 tsp Jeera Powder 3 Potatoes 2 tsp Chilli powder 1 cup Peas 4 tsp Pav Bhajji masala 1/2 cup Carrot Salt to taste 1/2 cup Beans 1/2 cup Coriander for garnish 1/2 cup Cabbage 2 tsp Lemon Juice 1/2 cup Capsicum 1 cup Cauliflower 1’ piece Ginger Garlic optional 2 Green chillies finely chopped Preparation: •Heat a pan with oil & add the onions. Fr y till translucent. Add tomatoes,salt,add all the powders and fr y till the oil f loats on top.

• Steam all the other vegetables seperately & add them to the onion mixture. • Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely. • When all the vegetables are cooked thoroughly gar nish with coriander & lemon juice and ser ve with Pav. • For the pavs: • Slit open the pavs from the middle. A pply butter in the inside & place them on a preheated fr ying pan.When they get golden brown from the inside take them off. • Ser ve hot with bhajji.


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My perception This recepie is the ultimate example of how time consuming it is and requires a lot of hard work and patience to complete the whole process. The reason for selecting this recepie is to show that i am really hard working and can keep up my patience till the end.


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falo

oda


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FALOODA Falooda is a popular dessert not just in Mumbai (Bombay) where it is thought to have originated but also in the rest of the country. This chilled drink-dessert is the perfect way to cool off in the summer heat. This recipe serves 2. Ingredients: • 1/2 cup fine vermicelli • 1 glass chilled milk - use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk • 1/2 cup pistachios, shells and skins removed • 1/2 cup almonds, blanched/ skins removed • 2 tsps sugar, ground to a fine powder • 3 tbsps Basil seeds - Sabza • 6 tbsps rose syrup • 2 scoops ice cream of your choice/ Kulfi Preparation • Cook the vermicelli like you would pasta - in boiling water and till cooked yet al dente! Strain and keep aside to cool. Then chill in refrigera-

tor till needed. •Keep aside a few almonds and pistachios - about 6-8 each - and cut into thin slivers. Keep aside to use as a garnish later. Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth. Chill in the refrigerator. • Put the the basil/ Sabza seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like, black center! Strain and keep aside in a small bowl. • To assemble the Shahi Falooda: Frost 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Sabza seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream/ Kulfi to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!


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My perception

The vermicelli is one of the ingredients in this recepie which is dominant, in its origin, but when it is cooked it changes its shape , size and texture in the same way i am dominant and non poisonous to any one but if there is some kind of a catalyst that badly triggers me i kind of change just the way the vermicelli in this changes.


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a l o g


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GOLA 1. Crushed ice (a handful for each gola) 2. Molds for the candy 3. Stick to hold the candy 1 (each) 4. Sugar syrup 1 tablespoon (each) 5. Salt 1 pinch (each) 6. Black salt (kala namak) few pinches 7. Sherbet syrup of choice 2-4 tablespoons Procedure For Making Ice Gola: The street venders use an ice crushing machine but you can grind the ice with a blender. You can do this provided you have the right blades for it. Otherwise, the manual method is to tie a few pieces of ice in a cloth and then pound it with a hammer or rolling pin (baylan). Once the crush is ready you can either mold it into a round shape buy cupping your hands or you can put it into the molds of different shapes. Compress the ice around the head

of the stick as the centre to hold the candy. Now keep the candy in a bowl of similar size and pour the syrup of your choice on it. You can also pour juice concentrate or sherbet mix. Season it with salt and black salt.


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My perception The picture of eating a gola reminds me of how a person can sometimes change into a child like behaviour. How ever i change and where ever i be, i want give up my innocence


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swee t paa n


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SWEET PAAN

Turn off the heat and whisk in gulkand and

Ingredients:

utes and then transfer it into the refrigerator

Beetle leaves Cherries Tooty frooties 2 cups whole milk 2 cups heavy whipping cream 4 large egg yolks 5 tablespoons gulkand (rose petal jam) 1/4 cup sugar 1 tsp vanilla extract 1 tsp rose water (optional) 1/2 cup coarsely chopped almonds

After a couple hours pour the mixture into

Method: Heat milk and cream in a saucepan for a few minutes just below the boiling point. Set aside. Whisk together egg yolks, sugar and vanilla extract until its smooth. Now whisk in the mixture into the mixture of milk and cream stirring continuously so that the eggs don’t scramble. Turn the heat to low and keep whisking until the mixture thickens.

rose water if using. Let it sit for 15- 20 minuntil it cools completely. an ice cream maker (if using) and follow the instructions of the manufacturer. Add almonds close to the last 5 minutes when ice cream is almost done. If you do not have an ice cream maker pour the batter into a flat 2-3 inches tall dish. Freeze the mixture in your freezer. Keep an eye and after a few hours just before the ice cream is hard, take it out, blend it in your blender and freezer again. Repeat the process again and this time mix almonds before freezing. This process might be a little longer than using an ice cream maker but results are very much the same. take beetle leaves, spread the tooty fruties, gulkand. sauf and wrap it in the beetle leaf.


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My perception This paan recepie is the one without supari, so i thought i could use this recepie to show i dont really indulge in bad things. A decent girl who is obidient .


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cook book n illustrator

natasha mohan


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Acknowledgement Vandana

CARTS, the Mumbai way  

i have illustrated a cook book and the recipies int he cook book emphasize who i really am.