BHANOLE

Bhanole is an easy to make delicious and healthy savoury cake which can be had as a snack or as a Starter……..

INGREDIENTS : 1 small Cabbage, 1 onion, 1-2 green chillies, fresh coriander, 1 coconut, 1 tsp jaggery, 1/2 cup besan (chickpea flour), 1/4 tsp baking soda, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp Goda Masala, a pinch is asafoetida, salt to taste, 1 tbsp oil.

DIRECTIONS : Slice the cabbage to get 1 cup……… Slice the onion too……. Chop the green chillies finely…….. Chop fresh coriander to get approximately 1/4 cup……… Grate the coconut…….. Add hot water and keep aside for some time…….. Extract thick coconut milk through muslin cloth to get about 1/4 cup…….. Oil a container and keep aside…… Now mix sliced cabbage, sliced onion, chopped green chillies and coriander, jaggery, turmeric powder, red chilli powder, cumin powder, coriander powder, Goda Masala, asafoetida and salt……… Add thick coconut milk…… Crush and mix thoroughly with hand……. Now add besan and baking soda to get a batter……. Pour the batter in the oiled container…….. Take a pressure cooker……. Pour some water in it…… Keep the container in the pressure cooker…….. Steam it in the pressure cooker without whistle for about 50 minutes to 1 hour……..When it is done let it cool……. Cut bhanole into squares and serve.

NOTE : Bhanole can be served as it is or it can be shallow/deep fried……. The batter should have the consistency a little thicker than fritters…… Instead of steaming, one can bake bhanole at 175*C for at least 1/2 an hour.

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PANGOJI

A SKP speciality, Pangoji are deep fried plump fritters which are traditionally served with tea in the evening….. Can be served as starters too.

INGREDIENTS : 4 potatoes ( medium sized), 2-3 green chillies, 1/4 cup coriander, 1-2 tsp jaggery, 3/4-1 cup coconut water, 1 cup wheat flour, 1/2 tsp turmeric powder, 1/4 tsp baking soda, salt to taste, oil for frying.

DIRECTIONS : Boil the potatoes…… When cool, crush the potatoes……. Chop the green chillies and coriander……. Add chopped green chillies, chopped coriander, jaggery, wheat flour, turmeric powder, baking soda and salt to crushed potatoes…..Mix thoroughly adding coconut water little by little….. Cover and keep aside for at least two hours….. Fry the resultant batter like fritters…… Serve hot.

NOTE : Increase/ decrease green chillies and jaggery according to taste…… Add enough coconut water to form batter of fritter consistency…….. Goes very well with green chutney.

One can turn these into pancakes by adding more coconut water……Though not the traditional version, it actually comes out very well….. Serve hot chutney.

SKP MASALA

Integral part of Somvanshi Kshatriya Pathare cuisine is the spice mixture – SKP Masala…….. As in every cuisine, each family have a variation of their own.

INGREDIENTS : 50 gm Chana dal, 300 gm whole red chillies, 30 gm turmeric rhizomes, 60 gm cumin, 100 gm coriander seeds, 60 gm mustard seeds, 25 gm black pepper corns, 3-4 gm asafoetida.

DIRECTIONS : Except for asafoetida, keep rest of the ingredients in hot sun for 5/6 days……. Pound the turmeric rhizomes into very small pieces…. Grind…… Dry roast Chana dal, red chillies, cumin, coriander seeds, mustard seeds & black pepper corns separately in a pan on low heat till they release their aroma…… Cool……. Except for mustard, grind all the roasted ingredients…… Separately grind the mustard…….. Mix mustard powder, turmeric powder and asafoetida with rest of the ground spice mix thoroughly…… Store the resultant SKP Masala in an airtight container.

NOTE : For longer period, one must store the masala in the refrigerator.

SOMVANSHI KSHATRIYA PATHARE (SKP) CUISINE

SKP cuisine is simple and flavourful……… Except for coconut curries, very little coconut is used…… The main flavour come from a traditional spice mixture – SKP Masala…… This cuisine is a potpourri of vegetables, eggs, fish and meat……. But SKP’s are partial towards seafood…….. Seasonal vegetables like drumsticks, brinjals, turnips, etc. are found in some seafood preparations……. Koshimbir is a must with every meal……. A Maharashtrian yoghurt based salad, koshimbir is served as an accompaniment as it balances the spices of the main course……..SKP cuisine has some unique koshimbirs………. Regular fresh vegetables are prepared with simple basic spices……. Interestingly, SKPs love adding sprouts to fresh vegetables….. This community prefer to cook desi chicken (free range)…… As accompaniments rice, chapatis and rice ghawan (crisp rice pancakes) are more common…….. Kombdi wade (mixed flour poori) are preferred with richer curries.

Gujarati influence can be be seen in some dishes……. During Sankranti, Ukad Handi is made…… Ukad Handi is very similar to Gujarati recipe Undhiyu…….. Both dishes are made during winter as a wide variety of seasonal vegetables are available during this period……… Literally meaning Boiled Pot, Ukad Handi is made by marinating vegetables like potatoes, raw bananas, beans, brinjals, suran, etc. with spices and pastes and filling them in earthen pots…….. These pots are sealed and placed in bonfire……. The vegetables cook in their own juices acquiring a lovely smoky and earthy aroma resulting in a healthy meal.

SKP cuisine is very simple and rustic making use of local ingredients and flavours.

SOMVANSHI KSHATRIYA PATHARE COMMUNITY

Somvanshi Kshatriya Pathare (SKP) community is one of the few original residents of Mumbai……… Somvanshi literally means Descendants of the Moon……. They were highly educated and great philanthropists……. SKPs were very progressive in their outlook……. They promoted widow remarriage at a time when it was looked down upon.

SKP community have a unique history…….. This community seems to be an amalgamation of various clans migrating in from Utkal (now Orissa), Magadha (Ancient kingdom in present day Bihar), Mahishmati (Ancient city in present day Madhya Pradesh), Telangana, Dekkhan (Devgiri or Mungi Paithan) and Anhilvaad (Gujarat)…… Later all these clans united and inter-married……. Their Guru is Jagadguru Shankaracharya……. The descendants of Utkal Somvanshis worship Bhuvaneshwari Mahalakshmi……… Worshippers of Vajreshwari Mata belong to Anhilvaad and Magadha clans……..Dekkhan Somvanshis worship Ekvira Mata……. Mahikavati Mata is worshiped by the descendants of Mahishmati Somvanshis…….. SKP community is also known as Panchkalshi, Choukalshi, Vadval or Panmali.

SKP cuisine is highly influenced by the coast and its wide range of seafood.

CONCLUSION – PATHARE PRABHU COMMUNITY CUISINE

Due to their affluent lifestyle, Pathare Prabhus were often addressed as Sokajis…… Over the years, Pathare Prabhu cuisine has developed into a fine art……. While migrating through Rajasthan, Gujarat, Deccan, Pathare Prabhus picked up different nuances of the cuisines of these states and made it their own……. Thus their journey contributed to the unusual dishes one finds in the community.

Pathare Prabhu Community, usually, are Non Vegetarians……. But, particularly during various religious festivals, the vast repertoire of vegetarian dishes they cook are equally delicious…… Though these vegetarian dishes are prepared with elaborate attempts to make them look similar to non vegetarian ingredients…… For example, while cutting snake gourd for Fried Snake Gourd dish, the vegetable is chopped in such a way so that it resembles small prawns……. Similarly, while cooking Suran (Yam) Curry, it is cooked in such a way so that it is as similar to Mutton Gode as possible.

Being progressive, Pathare Prabhus picked up various cooking techniques like baking during the British Raj…….. Bhanole, a baked cabbage and prawns dish, is an interesting example of how this community adapted a western technique to suit their palate.

Other than the Prabhi Sambhar Masala, Pathare Prabhus have various spice blends which give their cuisine a distinctive subtlety …….. Prabhi Methkut is one such example…… One can cook Bombil Methkutache (Bombay Duck Curry) with this spice blend.

The meals are generally eaten with rice and khakra (chapatis slightly toasted with ghee)……. Coconut Milk Curry is a must…….. Sambhare, Kalvan, Sheer and Gode-Aatle are different types of Coconut Milk Curries.

Pathare Prabhu Cuisine is the result of migration of this community…… It has been wonderful journey through this marvellous cuisine.

KOJAGIRI KHEER

Kojagiri Purnima, an auspicious day, is the full moon day that falls in the month of Ashvin (September-October) of the Hindu calendar…….. Purnima means Full moon…….. Kojagiri Purnima marks the end of Monsoon season……. Pathare Prabhu community enjoy Kojagiri kheer very much……… They eat this kheer after sighting the full moon…….. According to Ayurveda, the end of Monsoon season aggravates pitta (acidity)…… To balance the pitta, cooling foods like beaten rice, cold milk, etc. are recommended.

INGREDIENTS : 2 cups milk, 1/2 cup poha (beaten rice), 1/2 – 3/4 cup sugar, a pinch of saffron, 5-6 cardamoms, few cashew nuts, few resins.

DIRECTIONS : Boil milk in a thick bottomed pan on high flame……. When the milk starts boiling, reduce the flame…… Keep stirring the milk……. In the meantime, wash the poha….. Soak the poha in water for five minutes…… After about ten minutes of boiling the milk add soaked poha…… Stir…… After about five minutes add a pinch of saffron……. Stir…….. After about five minutes, add sugar…… Stir……. Crush the cardamoms……… When the kheer reaches desired consistency, add crushed  cardamoms, cashew nuts and resins……. Stir…….. Remove from heat…… Cool…… Refrigerate….. Serve garnished with cashew nuts & resins.

NOTES : One can use any dry fruits……. One can have this kheer warm too…… Adjust sugar according to taste.

TANDALACHE VADE

(RICE POORIS)

Rice is called ‘Tandul’ in Marathi language……. Poori (Fried Indian flatbread) is called ‘Vade’……. Being crisp on the outside and softer inside, Tandalache Vade go very well with curries…… Generally spices are added to rice flours……… Here boiled onions are added to make simple Vade…….. Can be had as main course with curries…… Can also be had as snacks with pickles.

INGREDIENTS : 1 cup rice flour, 1-2 onions, salt to taste, water as required, oil for frying.

DIRECTIONS : Slice the onions…….. Boil the sliced onions in water till soft…….. Add salt according to taste……… Mix rice flour, boiled onions, 1 tsp oil, enough warm water (from boiled onions) thoroughly to form a smooth dough……. Cover…… Let the dough rest for at least half an hour…….. Heat oil……. Make balls from the dough…….. Apply a little oil to the palms…….Take a dough ball…….. Press between two palms……. Vade should not be too thick nor too thin…… Deep fry the pressed Vade till golden……… Take out and keep it on tissue to soak excess oil……. Serve hot.

NOTE : One can make vade by mixing flours of lentils, corn, etc. with rice flour…….. If pressing between palms becomes difficult, one can take a plastic sheet…… Grease it lightly with oil…… Place the dough ball on it…… Flatten it with finger tips……. Alternatively, lightly press with the back of a plate.

MUTTON CURRY PATHARE PRABHU STYLE

Pathare Prabhu Community prefer mutton……. Mutton, in India, is generally referred to goat meat……. Prabhi Sambhar Masala gives this mutton dish a robust and delicious flavour.

INGREDIENTS : 1/2 kg mutton, 4 medium potatoes, 6 onions, 1 tsp ginger paste, 1 1/2 tbsp garlic paste, 1/2 tsp turmeric powder, 10 black peppercorns, 4 cloves, 1″ cinnamon stick, 3-4 green cardamoms, 1/2 tbsp coriander seeds, 8- 10 dried red Kashmiri chillies, 1/2 dried coconut, 1-2 tsp Prabhi Sambhar Masala, 1 tbsp ghee, salt to taste, 2 tbsp oil.

DIRECTIONS : Wash chopped mutton……. Keep aside…… Peel the potatoes and chop into two pieces…… Finely chop four onions…… Grate the dried coconut……. Roast two whole onions directly on the gas burner…….
Spice paste : Heat 1 tsp oil……Add peppercorns, cloves, cinnamon, cardamoms, coriander seeds and red chillies ……. Sauté till fragrant……. Cool…… Grind to a paste with chopped roasted onions………
Sauté grated dry coconut…… Cool…….. Grind.

Heat remaining oil…… Sauté chopped onion till golden brown…… Add ginger and garlic paste……. Sauté……. Add mutton…..
Add ground spice paste, coconut paste, Prabhi Sambhar Masala, turmeric powder and salt……. Sauté till the mutton is well coated…….. Add potatoes and 1 cup water……. Cover and cook till mutton is done and the gravy is thick…….. Add ghee…… Stir…… Serve hot with steamed rice or chapattis.

NOTE : One can use unpeeled baby potatoes…… Chillies and black pepper can be adjusted according to taste….. Can use fresh grated coconut instead of dried coconut…… Can garnish with chopped coriander leaves.

SARANGYA CHE BHUJANE

Pathare Prabhu community ‘s comfort food is Bhujane…….. This simple tasty recipe can be made from ingredients generally available in Indian homes and is ready in a very short time…… Bhujane can be also made with eggs, prawns, Ravas fish, Ghol fish as also vegetables like potatoes……… Pomfret is called Saranga in Marathi language.

INGREDIENTS : 3 small pomfrets, 2 onions, 1 tsp ginger paste, 1 tbsp garlic paste, 1/2 tsp turmeric powder, 2 tsp red chilli powder, a pinch of asafoetida, few sprigs coriander, 2 green chillies, salt to taste, 2 tbsp oil.

DIRECTIONS : Clean pomfrets thoroughly and cut into two pieces…… Chop the onions, green chillies and coriander finely……. Except the fish, mix all the ingredients in the cooking pan……. Crush all the ingredients with hand for at least 8-10 minutes till a homogenous paste is obtained…….. Add as much water as is required to wash the hand crushing the ingredients……. Now add in the pomfret pieces and coat with the masala…… Cook on high flame and bring me his to a boil…….. As soon as it boils, turn the heat down…….. Cover the pan with lid……. Cook on slow flame till the fish is done…….. Remove the lid, tilt and turn the pan so that the whole thing comes together……. Don’t stir with ladle……. Switch off the flame….. Cover with lid and let the curry cool down a bit…….Serve with steaming hot rice.

NOTE : Instead of small pomfrets, a big pomfret can be used…….. Chillies can be increased/ decreased according to taste…….. Crushing of the mixture with hand is a must otherwise the resultant curry will be runny……… Don’t stir with ladle as it could break the fish.

KŌLAMBĪ PIE

(PRAWN PIE)

As many members of the Pathare Prabhu community were employed with the British, baking and other cooking techniques became a part of their cuisine…….Pies, savoury puddings, shortcrust crescent pastries, fritters, sour dough breads, etc. evolved during the era of the British Raj…… Kōlambī Pie is the robustly spiced version of the traditional Shepherd’s Pie of the British…… It can be served as main course with garlic bread and salad……..Can also be served as a snack.

INGREDIENTS : For Filling – 350 gms prawns, 4 onions, 6-8 garlic cloves, 1/4 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp Prabhi Sambhar Masala, mango powder to taste, salt to taste, coriander leaves, oil.
For Pie Crust : 4 potatoes, 1/2 – 1 tsp cumin powder, 1/2 tsp chilli powder, salt to taste, egg yolk.

DIRECTIONS : Clean the prawns…… Finely chop onions & coriander leaves…… Crush the garlic…… Boil and mash the potatoes……. Lightly beat the egg yolk……

Filling : Heat oil…… Add crushed garlic…… Sauté…… Add chopped onions…… Sauté till translucent……. Now add turmeric powder, chilli powder, coriander powder, Prabhi Sambhar Masala, a pinch of mango powder……. Sauté till fragrant…….. Add prawns & salt…… Mix till prawns are well coated…….Sauté on high flame……. When it is almost done add the chopped coriander leaves…… Mix….. Take off the heat…… The filling is done…..Keep aside to cool.
Pie crust : Add cumin powder, chilli powder & salt to the mashed potatoes……. Mix thoroughly……. Divide the mashed potatoes into two parts.
Assembling the pie : Grease the pie dish well…….. Press one part of the mashed potatoes to cover the base…….. Spread the prawn filling evenly……… Cover the filling with the rest of the mashed potatoes…….. Seal from all ends…… Make pattern with a fork…….. Brush the top with oil……. Bake, in a preheated oven, at 180 degree Centigrade for about 20-25 mins or till browned…….. Take out the pie from the oven……. Liberally brush with lightly beaten egg yolk…….. Bake for another 5-7 mins till it turns golden brown…… Serve hot.

NOTES : This pie can be also be made with tiny white prawn called Karandi in Marathi…….. Then it becomes Karandi Pie……. One can add a handful of boiled peas to the filling…… Chilli powder and other spices can be adjusted according to taste.

TALALĒLĒ SARPADANŚA

(FRIED SNAKE GOURD)

Pathare Prabhu community are thorough non vegetarians…….. But during festivals and certain occasions they have elaborate vegetarian meals…….. Fried Snake Gourd is one such dish……. Snake gourd is called Sarpadansá in Marathi…… Snake gourd is a low calorie vegetable which aids in digestive process, reduces the effects of bloating & constipation, improves blood circulation, prevents scalp disorders, prevents respiratory problems, etc…….. Fried snake gourd can be served with steamed rice and dal (lentil curry)…… It can be also be served as snacks or as starters.

INGREDIENTS : 100 gms Snake Gourd, a pinch of Turmeric powder, 1 tsp red chilli powder, 1/2 tsp Prabhi Sambhar Masala, Salt to taste, 1-2 tbsp rice flour, Oil.

DIRECTIONS : Peel the snake gourd……. Cut into two halves lengthwise…… Discard the fibrous bits from the inside……. Chop……. Heat enough oil for deep frying……..Salt the snake gourd pieces……. Rest for a minute….. Drain out the liquid that comes out of snake gourd…… Add the turmeric powder, red chilli powder, Prabhi Sambhar Masala…… Mix well with to coat the snake gourd…… Now dredge with rice flour……. Deep fry in oil over medium heat till done…… Take out and keep it on tissue to soak excess oil….. Serve hot.

NOTES : Salting of the snake gourd should be done just before frying…… If the salt is left on for too long, the texture of the gourd will be ruined due to loss of too much moisture…… While heating oil one must be careful…… If the oil is not hot enough, lot of oil will be absorbed and the dish will be ruined……… If the oil reaches smoking point, the snake gourd will burn resulting in bitterness….. Red chilli powder can be adjusted according to taste.