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.

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ANANAS SAMBHARE

(PINEAPPLE CURRY)

A Pathare Prabhu meal is incomplete without a coconut milk based curry……. No Pathare Prabhu wedding feast is complete without this wonderful sweet & spicy Ananas Sambhare…….. Ananas means pineapple…… This delicious fruit contains disease fighting antioxidants, helps in digestion, suppresses inflammation, boosts immunity, etc……. Coconut milk has many benefits too…… It strengthens the bones, helps prevent anemia, improves digestion, boosts the immune system, has antibacterial, antiviral & antifungal properties, etc.

INGREDIENTS : 200 gms chopped pineapple, 2 green chillies, 1/4 tsp turmeric powder, a pinch of asafoetida, 1 tbsp besan (gram flour), 1 cup coconut milk, 3 tsp sugar, Salt to taste, water, 1 tsp oil.

DIRECTIONS : Chop the pineapple……. Slit one green chilli…. Chop the other green chilli in thin slices……… Mix besan with 3 tbsp water to make thick smooth paste…… Heat oil on a medium flame…… Add slit green chilli and a pinch of asafoetida….. After a few seconds add the pineapple pieces & turmeric powder…… Sauté…….. Add 1 & 1/2 cup water and stir…….. Simmer till pineapple pieces soften…….. Mix in sugar and salt….. Simmer….. Now mix in the besan paste stirring constantly but lightly to prevent any lump formation……… Add coconut milk….. Stir….. The moment it simmers, put off the flame…….. Garnish with thinly sliced green chillies…….. Serve hot with steamed rice.

NOTES : Adjust green chillies according to taste……. Can add cashewnuts – for this add cashewnuts while sautéing pineapple pieces…… One can adjust consistency of the gravy, according to taste, by increasing/decreasing water/coconut milk.

HIRVE KAALVAN

(FRESH CORIANDER & COCONUT CURRY)

Hirve Kaalvan is a mild and creamy curry…… This curry is very easy to make…… It goes very well with fried items (vegetables, fish,etc.) and rice…… Can be used as a dip…… Coriander is a herb with various health benefits…… It aids in digestion, regulates blood pressure, lowers cholesterol levels, maintains normal blood sugar levels, etc. 

INGREDIENTS : 1 small bunch of Coriander leaves, 1/4 cup grated coconut, 1-2 green chillies, a pinch of turmeric powder, 1 tsp cumin seeds, 200 ml coconut milk, salt to taste, 1 tsp rice flour.

DIRECTIONS : Mix rice flour in 1/4 cup coconut milk stirring continuously……… Add this to rest of the coconut milk…… Whisk to make sure there are no lumps…… Grind coriander leaves, grated coconut, green chillies, cumin and salt to a fine paste……Pour the rice flour mixed coconut milk in a pan and heat it on a low flame continuously stirring….. Add a pinch of turmeric powder……Stir……. Add the ground green paste……. Stir continuously…… When it is about to come to a boil, turn off the gas…… Serve with steaming hot rice and fried fish/vegetables.

NOTE : A pinch of turmeric brings out the green colour of the curry…… Green chillies can be increased according to taste….. Can be served with a slice of lemon.

PATHARE PRABHU STYLE SHEKTACHYA SHENGA BHAJI

Pathare Prabhu name for Drumsticks is Shektachya Shenga……. Drumsticks are pods of the tree Moringa oleifera….. This superfood is considered to be therapeutic with a very high nutrition content……… Drumsticks are beneficial for fighting cold & flu, digestive disorders, lung problems, glowing skin, strong bones, avoiding infections, improving nervous & immune system, reducing diabetic level, etc….. One should choose plump and fleshy drumsticks for cooking.

INGREDIENTS : 2-3 drumsticks, 1 onion, 1/4 tsp cumin, a pinch of asafoetida, 1/2 tsp turmeric powder, 1-2 tsp red chilli powder, 1 tsp Prabhi sambhar masala, 2-3 tsp sugar, salt to taste, 1-2 tsp oil, 1/2 cup water, coconut, coriander leaves.

DIRECTIONS : Peel the tough green outer layer of the drumsticks…….. Cut into finger sized pieces……… Finely chop the onion and coriander leaves……. Grate the coconut……. Heat oil…… Add cumin and asafoetida……. When the cumin splutters add chopped onions…….. Stir fry till the onions are translucent…….. Now add turmeric powder, red chilli powder, Prabhi sambhar masala, sugar, salt and the drumstick pieces…….. Stir and add water…….. Cover and cook……. When it is almost done add grated coconut and chopped coriander leaves……. Cover and cook again for a few more minutes…….. Serve hot with rice/ chapatis.

NOTE : This dish is little sweetish…… One can adjust sugar according to taste……. Also adjust chilli powder according to taste.

EAST INDIAN COMMUNITY STYLE FISH MOILE

Konkan region, particularly Mumbai, is surrounded by beautiful coastline…… So the East Indian Community have a special liking for seafood….. Whether it is fresh catch or dry ones (During monsoon, fish is not available easily)), they prepare wonderful seafood dishes.

INGREDIENTS : 4 small pomfrets, 3-4 onions, 1/2″ ginger, 6-8 cloves garlic, 2-3 green chillies, 1 lemon, 1 tbsp East Indian bottle masala, salt & vinegar to taste, water, oil.

DIRECTIONS : Clean and wash pomfrets…… Apply salt and lemon juice…… Keep aside……. Slice the onions in rounds….. Cut ginger, garlic, green chillies lengthwise….. Heat oil….. Fry the fish….. Keep aside….. Sauté sliced onion rounds…… After sometime add green chillies, ginger, garlic…… Sauté till onions are brown…… Add in the bottle masala powder and water (about half cup)….. Simmer….. Now add salt & vinegar…..Simmer…. Add the fried fish and cover….. Cook till done….. Serve hot with rice.

NOTE : Instead of small pomfrets, one can use one medium sized pomfret (sliced)….. Vinegar can be increased/decreased according to taste….. Water can be increased/decreased depending on amount of gravy required.

EAST INDIAN STYLE FRENCH BEANS FOOGATH

East Indian Community have very few vegetarian dishes…… Notable among them is Foogath or Fugad…… Foogath can be made from various vegetables like French beans, pumpkin, capsicum, cabbage, cauliflower, drumsticks etc…. A foogath is generally made regularly along with other dishes….. The word ‘Foogath‘ originates from the Portuguese word ‘Refogado‘……. Refogado means ‘to braise’…… So whenever a vegetable is cooked by braising, it retains it’s original colour & light crispness, thus making it the perfect side dish.

INGREDIENTS : 250gm French beans, 1 onion, 1tsp black pepper powder, salt to taste, 1/2-1 lemon, Ghee/white oil.

Masala paste : 1″ginger, 4-6 garlic cloves, 1/4th bunch coriander leaves, 1-2 dried red chillies, 1/2 tsp cumin, 1-2tsp coriander, 1/2 tsp sesame seeds.

DIRECTIONS : Wash and cut the French beans…… Grind the ingredients of the masala paste….. Heat oil….. Add chopped onions and sauté till golden brown…… Now add the ground masala and sauté for a few moments……. Add cut French beans and mix with the masala…… Cover & cook till almost done….. Add salt & black pepper powder…… Sauté….. When done add lemon juice according to taste….. Remove from heat…… Serve hot.

NOTE : While sautéing the masala, if required, sprinkle some water to prevent burning…… One can garnish French bean Foogath with grated coconut.

EAST INDIAN STYLE STUFFED POMFRET

East Indian community name for Pomfret is Sarga……. This dish is generally had on special occasions….. Can be served as starter as well as side dish.

INGREDIENTS : 3-4 small pomfrets, 1 lemon, 2 tomatoes , 1-2 onions, 6-8 cloves garlic, 1″ginger, 2-3 green chillies, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, 1 tsp East Indian bottle masala, a bunch of coriander leaves, salt to taste, little flour, oil for frying.

DIRECTIONS : Make sideways slit of the pomfret in such a way that a cavity is formed so that the stuffing can be entered….. Wash the fish…. Apply salt & lemon juice and keep aside.

For the stuffing, chop tomatoes……. Make a paste of onions, garlic, ginger, green chillies, coriander leaves….. Heat a tbsp of oil….. Sauté the tomatoes…… Add turmeric powder, pepper powder & East Indian bottle masala ….. Sauté…… Add the paste and salt…… Cook till done and almost dry…..  Keep the stuffing aside to cool.

Stuff the Pomfrets with the stuffing….. With the leftover stuffing rub the outside of the fish. 

Heat oil….. Apply flour and fry till golden on both sides….. Serve hot.

NOTE : Instead of small Pomfrets one can use big ones….. Semolina/rice flour can be used instead of flour……To get a different dish, one can wrap stuffed pomfret in banana leaf and steam/fry.


PINEAPPLE PACHADI

(PINEAPPLE IN YOGHURT & COCONUT CURRY)

Pachadi is a traditional side dish…….. It is generally a yoghurt and coconut based dish…… Varieties of pachadi are created from different vegetables and fruits like beetroot, pumpkin, lady’s finger, ginger, cucumber, tomato, pineapple, mango, grape etc….. Easy to make and is normally had with lentil curry & rice…… Pineapple Pachadi is a sweet & sour preparation and is very delicious & different.

INGREDIENTS : 1 medium sized pineapple, 1 cup grated coconut, 3/4 cup yoghurt, 1-2 green chillies, 2 red chillies, 1/4 tsp cumin seeds, 1″ ginger, 1/2 tsp turmeric powder, 1tsp+1/2 tsp mustard seeds, 3-4 onions (optional), few curry leaves, 1 tbsp oil, salt & sugar(optional) to taste, water as required.

DIRECTIONS : Wash the pineapple, remove the skin and dice into small cubes…….. Grate fresh coconut…… Grind the freshly grated coconut with green chillies, cumin seeds, turmeric powder, ginger & 1/2 tsp mustard seeds…….. Keep aside….. Beat the yoghurt and keep aside……. Now cook the pineapple cubes with salt, sugar and enough water till soft……. Add the ground coconut paste and cook till it thickens…… Take off from heat….. Keep aside to cool a little….. Now add the yoghurt and mix lightly…….. Keep aside…… Heat oil in another pan….. Add 1tsp mustard seed….. Sauté till it splutters….. Add red chillies & curry leaves …… Sauté…… Meanwhile slice onions & add….. Sauté till light brown…… Now pour the pineapple mixture into the pan…… Mix well & heat for a few minutes……Serve.

NOTE : Consistency of the dish can be adjusted by increasing/decreasing water in Coconut paste……. Generally this dish is not reheated……. Onions can be ground with coconut mixture.

 

KURUMULAKU KOZHI

(PEPPER CHICKEN)

This recipe is a quick & easy Chicken dry roast….. A bit on the spicy side but very delicious & flavoursome ….. Goes very well with rice, Ney Choru (ghee rice), appam,etc….. Since it is dry, can also be served as starter.

INGREDIENTS : 1kg chicken, 8-10 onions, 8-10 cloves garlic, 1 lemon, 4 red chillies, crushed black pepper, 2 1″cinnamon sticks, salt to taste, oil.

DIRECTIONS : Marinate chicken with black pepper powder, salt & lemon juice…..

Keep aside for at least half an hour……. Heat oil….. Add sliced onions & sauté till lightly browned…… Add in garlic cloves, red chillies, cinnamon & salt…… Sauté till the mixture turns golden brown…… In the meantime, heat oil in another pan….. Add marinated chicken in batches and lightly brown on high heat……

Now add the browned onion mixture to the chicken…… Add in crushed pepper & salt according to taste….. Cover & cook over low heat till chicken is tender and nicely coated with onion mixture……

Serve hot with Ney Choru…..

NOTE : If curry leaves are used, add them at the end of roasting to get proper flavour of the leaves…….Can use slit green chillies instead of red chillies….. Chicken with bones is preferable….. Chicken pieces with skin will taste even better as the skin becomes crisp on frying…… Must use freshly crushed pepper for proper flavour.

KOZHI ISHTEW

(CHICKEN STEW)

Influenced by the milder stews of the West, this refreshing & flavoursome stew is delicately seasoned so that the spices do not overpower the natural flavours……. Crushed peppercorns perfectly balances the sweet flavour of the main ingredient, i.e. the fresh coconut milk……… Every home have their own style of cooking…….. This is a favourite dish of Syrian Christians & is particularly served during breakfast & sometimes dinner…….. Ishtew is usually served with idiappam/appam/puttu….. It goes very well with bread too.

INGREDIENTS : 500 GMs Chicken, 2 + 4onions, 2 potatoes, 4-6 cloves garlic(optional), 1″ ginger, 2-3 green chillies, few curry leaves, 3-4 Cloves, 2 (1″) Cinnamon sticks, 3-4 Cardamoms, 2 cups thin coconut milk, 1 cup thick coconut milk, 1 tsp vinegar, water as required, 1-2 tsp black peppercorns, salt to taste, 1 tbsp coconut oil.

DIRECTIONS : Clean, wash & cut chicken into medium pieces & keep aside…….. Heat oil, fry two sliced onions till golden brown & keep aside for garnishing……. In the remaining oil add slit green chillies & curry leaves…….. Now cut four onion into cubes & sauté till soft……. Stir in freshly grated ginger & crushed garlic …….. Add cloves, cinnamon & cardamoms & sauté for a minute or two…….. Stir in the cubed potatoes & chicken pieces…… Stir fry till the chicken is lightly browned……Now add in the thin coconut milk, vinegar & salt……. If required add water….. Cook till chicken is done & potatoes are well cooked…….. Stir in thick coconut milk & crushed peppercorns……… Lightly mash 2-3 cubes of potatoes in the gravy……. Simmer till done……. Garnish with fried onions & serve hot with idiappam/appam.

NOTES : Boneless chicken is not preferred in this recipe…… Instead of coconut oil any white oil can be used.

PACHADI

(RAITA – YOGHURT WITH CUCUMBER & ONION)

Pachadi is made with yoghurt which is served as side dish…… It is also known as RAITA all over India…… It provides cooling effect to offset any spicy food like biriyani.

INGREDIENTS : 1  1/2 – 2 cups yoghurt, 1 cucumber, 1 small onion, 1-2 green chillies, black pepper powder & salt & sugar to taste.

DIRECTIONS : Beat yoghurt with black pepper powder, salt & sugar….. Keep it aside….. Chop cucumber, onions, green chillies finely…. Mix these with beaten yoghurt…… Garnish with little of sliced onion & cucumber…… Keep in refrigerator….. Serve chilled.

NOTE : Can garnish with coriander leaves/ mint leaves, etc….. Can also add other vegetables like carrots in the pachadi……. One can grate the vegetables instead of chopping….. Can be easily served as a dip too.