Ramona Saboo, founder of Forty Red Bangles, was raised in Melbourne, Australia and moved to Mumbai in 2006. A new city, a new culture and new beginnings had Ramona search for something more to touch her heart. Having had worked closely in social enterprises and with refugees in Melbourne, she wanted to continue her social work in Mumbai. She founded Forty Red Bangles for eco-friendly, sustainable, luxury products that derive inspiration from daily life in India, whilst providing an income to the artisans involved, partnering with NGOs. The brand name is an ode to the Indian symbol of marriage, connecting her past and future. Over the years Forty Red Bangles’ collection of ideas and experiences has evolved into a lifestyle design house.
Read more about this amazing lady below:
10 Questions with Ramona
Day Job: Founder of Forty Red Bangles, a sustainable lifestyle brand
Lives in: Mumbai, India
In the kitchen, I couldn’t live without: My Global knives and my coffee machine!
Current food obsession: Apple cider vinegar and my on-going obsession with coriander!
If I could cook for anyone: Anthony Bourdain
A traditional family dinner is: Simple bhaji, dahl and roti
Go-to comfort food: Dahl chawal
Next travel destination: Greece
Currently reading: The Dalai Lama’s Cat
My motto: Trust in the Universe
Ramona’s Recipe for Andaaza
This recipe is very close to my heart… as it is a fusion of my Australian upbringing and Indian nationality and it is my 10-year-old daughter’s favourite comfort food. It is made using really simple ingredients that you would find in any pantry and can be made with many variations. I am doing a simple version using baked beans.
Serves: 6 | Prep Time: 30 mins | Cook Time: 1-1.5 hours | Total Time: 2 hours
Ingredients:
6 medium size potatoes
Coleslaw
½ a small white and red cabbage
2 medium carrots
4 -5 spring onions
1 red onions
Handful of fresh coriander
Coleslaw dressing
1 – 2 small tubs of Greek yogurt
2 tbsp white vinegar
2 tbsp honey
Salt & pepper to taste
Baked Beans Mixture
2 cans of Heinz Baked Beans
4 – 5 garlic
1 red onions
Herbs
Cumin
Coriander power
Dry Italian herbs
Salt
Spring onions
Method:
Potatoes
Wash the potatoes well, wrap them in foil. Prick the outside of the potatoes with a fork to allow the steam to come out. Place in baking dish in oven at 220 degrees for approximately 1 hour. To check if cooked, prick with fork to see if it comes in easily. Cook for longer if required
Coleslaw
Julienne all the vegetables
Dressing
Whisk all the ingredients in a small mixing bowl, add salt and pepper to taste. Add this dressing to the vegetables and mix lightly. Set aside in fridge.
Baked Beans Mixture
Saute the onion and garlic in olive oil
Can add a little bit of veggie stock or water to fry the mixture
Add in the dry herbs and spices
Add beans and cook of simmer for 5 to 10 minutes
Add salt to taste
To Assemble:
Once potatoes are done. Leave in foil and slice open, slightly mash the insides with a fork. Add some homemade garlic butter (just butter, mashed garlic and chopped parsley). Then add warm bean mixture and top with grated Amul cheese. On top of this add salad and garnish with spring onions.
Follow Ramona and Forty Red Bangles at:
www.fortyredbangles.com | Facebook: Forty Red Bangles | Twitter: @FortyRedBangles | Instagram: @fortyredbangles | Pinterest: Forty Red Bangles
