'Cause ma knows best

Sauce of inspirationA Large part of his journey with food has its roots in his motherrsquos kitchen shares Krishna Gupta MD 1441 Pizzeria ldquoWhile building the place as an authentic Italian pizza joint retaining the flavour of the homecooked pizzas by my mother Abha was essential too Growing up she made pizza using her own reciperdquo he shares As the entrepreneur travelled the world he enjoyed different varieties of pizza but found himself craving his motherrsquos signature sauce ldquoIrsquod look forward to Sundays as it was pizza day in my family and itrsquos this tradition that became my passion in the form of 1441 Pizzeriardquo he saysMamarsquos pizza sauceIngredients A generous glug of olive oil 56 cloves garlic 115 finely chopped onions 810 chopped tomatoes 1 tsp caraway seeds 1 tbsp chilli powder Salt and pepperMethodHeat some oil and slowcook the ingredients together Let it turn golden to bring out the flavours Reduce the mixture on a low flame to achieve the desired consistency and smoothness Cool and storePrawntastic affairChef and general manager Out of The Blue Juliano Rodrigues remembers that his late mother Concasio Rodrigues had a unique way of serving Goan prawn chilli ldquoWhile most people would have it like a starter or a side dish my motherrsquos twist to this was she used to stuff the sannas batter made of rice palm toddy and coconut with the Goan prawn chilli and steam it So this in itself used to be a wholesome mealrdquo he shares adding that it was one of the most delicious things hersquos ever hadGoan prawn chilliIngredients 6 prawns slit in half 12 cup chopped onions 14 cup chopped tomatoes 5 curry leaves 4 slit chillies 2 tbsp oil 14 tsp sugar 1 tbsp fresh coriander 1 tsp coriander powder 1 tsp turmeric powder 1 tsp red chilli powder 14 tsp garam masala 1 tbsp gingergarlic paste 14 tsp black pepper powder 1 tbsp lemon juice 12 tsp palm vinegarMethodMarinate the prawns with gingergarlic paste 14 tsp coriander red chilli powder turmeric and lemon juice for 30 minutes Temper oil with curry leaves add slit chillies followed by sliced onions mdash stir it till itrsquos translucent Tip in the remaining red chillies turmeric and coriander powder sauteacute and then add tomatoes and cook till itrsquos soft Toss in the prawns and cook on slow flame till theyrsquore done Add sugar black pepper and garam masala stir and combine well Finally add vinegar and adjust the seasoning Serve hotMeating hopeChef Shabana Salauddin who serves up authentic Konkani Muslim fare through her venture Ammeez Kitchen recounts the tale of a sixdecadeold recipe ldquoKhaara goshh is a musthave on BakraEid that was invented when life was tough My ammee Salma was around eight or 10 when she lost her mother Business too wasnrsquot in the best shape thenrdquo Shabana shares That year on Eid Shabanarsquos grandfather somehow came home with meat gifted by a friend ldquoHe handed it over to ammee to cook it But how She had barely mastered daily meals and with not even basic ingredients at home what could she makerdquo she narrates Determined to not give up her mother found a few whole spices ldquoGreen chillies ginger and garlic were manageable She borrowed a lemon mixed the ingredients with the meat and cooked it on dum on a lakdi ka chulha She then served it to her father with rotis he had tears in his eyesrdquo she reveals fondlyKhaara goshhIngredients 1 kg goat meat with fat rawaas wala gosht medium to small pieces with bones 50 gm whole spices mix cinnamon green cardamom cloves black pepper bay leaves cumin and shahi zeera 100 gms gingergarlic paste 2 lemons 6 green chillies cut into slits increase for more spice Salt to taste 1 tbsp oil Chopped corianderMethodIn a heavybottomed pot let the spices crackle in oil Add the meat and let it cook for five to 10 minutes Tip in the gingergarlic paste chillies and salt Cook till the meat is tender Keep stirring it frequently Donrsquot add water Now sprinkle lemon juice and stir well In the last five minutes keep a tawa on the gas stove place the pot covered with a lid on it place some weight on the lid Let it simmer on dum Garnish with chopped coriander