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.

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.

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.

APPE

Appe are small and sweet and is made with semolina……… Pathare Prabhus generally make them during varIous festivals…….. Appe get their unique look due to being cooked in appe pan that has depressions…… Delicious appe can be served as dessert or can be had as snacks with tea or coffee.

INGREDIENTS : 1 cup Semolina, 1 cup milk, 1/2 cup sugar, 3 tsp ghee, 1 tsp poppy seeds, a pinch of cardamom powder, a pinch of nutmeg powder, few raisins, oil for frying.

DIRECTIONS : Soak semolina in warm milk for at least an hour……. Now add sugar, ghee, poppy seeds, cardamom powder, nutmeg powder and raisins……. Gently mix the batter…… Leave aside the batter for at least half an hour……. Batter should be of dropping consistency.

Heat oil in the appe pan…….. Drop batter in the depressions and fry on low flame…… When the appe’s lower surface becomes golden brown, turn them so as to fry the upper surface….. Serve hot.

NOTE : Increase/decrease sugar according to taste……. If required, add milk to batter to get dropping consistency…… Can add chopped dry fruits according to taste.

FUGIYAS

A big favourite of the East Indian Community, Fugiyas is a sort of fried bread…… Fugiyas is a must at weddings and festivities…… Slightly sweet, they are soft & spongy melt in the mouth round balls…… Fugiyas are delicious and can be had any time of the day….. Can be had with tea….. Also goes very well with meat curries like Indyal (vindaloo), sarpotel, etc.

INGREDIENTS : 1/2 kg Maida (white flour), 1 egg, 1tsp yeast, 2tbsp sugar, salt to taste, 1/4 cup oil, water, oil to fry.

DIRECTIONS : Mix yeast & sugar with lukewarm water and keep aside to let it rise……. In the meantime, sift maida…… Warm the oil….. Now mix maida, egg, salt, risen yeast, warm oil and lukewarm water to form a smooth pliant dough…… Cover the dough and keep aside in a warm place for at least least 2-3 hours so that the dough rises. 

Heat oil…… Wet the palms …… Hold the dough with the left hand……. Firmly press out through forefinger and thumb…… With wet right hand lift the ball….. Drop the balls carefully in the hot oil…… Fry till light golden over medium heat…. With slotted spoon remove the Fugiyas from oil…… Transfer to a tissue paper lined bowl….. Serve hot.

NOTE : While frying, don’t overcrowd….. Sugar can be increased or decreased according to taste.

CHITTAPS

Chittaps are rich, soft, porous, delicious pancakes….. These are perfect accompaniment to any gravy items….. The East Indian community prepare Chittaps either with a mixture of rice flour & maida OR rice flour & wheat flour, coconut milk, egg and yeast.

INGREDIENTS : 2 1/2 cups rice flour, 1 1/4 cups maida (white flour), 1/2 cup coconut milk, 1/2 cup sugar, salt to taste, 2tsp yeast, 1 egg, oil.

DIRECTIONS : In about 1 tbsp lukewarm water stir in yeast with a pinch of sugar…… Set aside for some time….. Mix rice flour, maida, coconut milk, sugar, salt, yeast mix and egg well….. A little water can be added, if required……Set aside to ferment for at least 2-3 hours….. Stir batter again…. If required, add little more coconut milk to get pouring consistency.
Heat a nonstick pan….. Lightly grease with oil…. Pour batter with a ladle on the pan, softly spread it to form a pancake…… Cover (to retain the heat) and cook on slow fire for a minute or two….. Flip….. Cook uncovered for a few seconds till done….. One side will be light brown and the other side whitish…… Serve hot….. Continue this procedure till all the batter is used…… Goes very well with veg / non veg gravies.

NOTE : Sugar can be adjusted according to taste….. Increase coconut milk, if required, to get pouring consistency…….East Indian community use cast iron chittap pan.

EAST INDIAN POTATO CHOPS

A popular dish of this community, this is generally had on Sundays and special occasions….. Can be had as starters….. Also can be had as snacks during tea time.

INGREDIENTS : 5-6 potatoes, 250 gms minced chicken, 4-5 onions, 8-10 garlic cloves, 1″ ginger, 2-3 green chillies, coriander leaves, 1 lemon, salt & pepper to taste, 1-2 eggs, breadcrumbs, oil for frying.

DIRECTIONS : Clean and boil potatoes till done…… Mash the potatoes with salt and knead till smooth…. Keep aside.

In the meantime, chop onions, garlic, ginger, green chillies, coriander leaves finely…… Heat 1tbsp oil….. Fry onions till slightly brown….. Add ginger, garlic and green chillies and sauté for few minutes….. Now add chicken mince, salt and pepper ….. Fry till slightly browned….. Lower the heat and continue cooking till dry…. Add the coriander leaves and lemon juice…. Mix thoroughly …..Remove from heat….. Keep the stuffing aside to cool.

To prepare chops, take a portion of mashed potatoes and flatten it to form the shape of the palm….. Make a shallow depression in the centre…..Place a portion of the stuffing in the centre….. By drawing up the sides of the potatoes, encompass the mince completely….. Shape into round chops….. Likewise make chops with the rest….. Heat oil…. Roll each of the chops in beaten eggs and then breadcrumbs…..

Fry on slow flame till golden…. Serve hot.

NOTE : Stuffing can be made with any mince….. Mashed potatoes should not have lumps….. If mashed potatoes is sticky, one should oil one’s palm before forming chops….. One can use semolina instead of breadcrumbs.

CHICKEN CUTLET

This Cochin Jewish style cutlets are very similar to schnitzels made in Austria…….. This is one of the favourite snacks of the Cochini Jews……. Can be also had as starters.

INGREDIENTS : 500gms Chicken breasts, 8- 10 cloves garlic, 1/2 ” ginger, 2-3 green chillies, 1/2-1 tsp black pepper powder, salt to taste, 1 lemon(optional), 1-2 eggs, 1 cup bread crumbs, 1/2 cup flour, oil as required.

DIRECTIONS : Wash & make fillets of chicken breasts…… Beat the fillet with mallet according to the thickness required……. Make a paste of garlic, ginger and green chillies……. marinate chicken fillets with the paste, black pepper powder, salt and lemon juice……… Mix bread crumbs with little salt……

Dredge the chicken fillets in flour, then egg and finally bread crumbs to form cutlets…….

Heat oil…. Fry the cutlets on medium heat till golden brown and crisp on both sides……

Take out on paper towels…….. Serve hot.

NOTE : Lemon juice is optional…… Black pepper & green chillies can be reduced according to taste.

CHICKEN PASTEL

This is an old recipe, most probably, of Portuguese origin…… These are deep fried half moon parcels made with rice/flour and filled with stuffing ….. Various types of stuffings are made from different vegetables, eggs, fish, varieties of meats, etc……. Can be had as snacks/starters……

INGREDIENTS :
For Dough : 3 cups rice flour/all purpose flour, 1 egg lightly beaten, 4tbsp melted butter, 1tbsp vegetable oil, 3/4th cup water, salt to taste.
For Stuffing : 500 gms chicken mince, 6-8 onions, few cloves garlic (optional), 1 potato, 2 carrots, 1-2 tsp black pepper powder, 1/2 tsp turmeric powder, 1-2 tbsp vinegar, 2-3 green chillies, few sprigs of coriander, salt to taste.
Oil for frying.

DIRECTIONS : Mix together butter, oil, egg and water……. Combine about 2 cups flour and salt in another bowl……… Pour egg & butter mixture slowly into the salt & flour mixture…..Keep stirring so that the flour does not clump up…… Add rest of the flour while mixing with hands……. Keep working to form a ball and till the dough is not sticking on the fingers…. Knead till the dough is very smooth…… Cover with a damp cloth and keep aside for at least for 15mins.

To make the stuffing, heat oil….. Add chopped green chilies, ground garlic & sliced onions…… Sauté…….Add finely chopped potatoes & carrots….. Sauté……. Now add in the minced chicken……..Mix in black pepper powder, turmeric powder & salt…. Cook covered till almost done and the mixture dries up…… Stir in vinegar and chopped coriander leaves….Sauté till done….. Cool.

Divide the dough in small balls….. Roll each ball out thinly…… Place a heaped spoon of stuffing on each , fold to make half moons and seal……. Deep fry these pastels in hot oil till golden brown…..Serve hot.

NOTE : If made with rice flour, covering the dough with damp cloth is a must.

 

IDDIYAPPAM

(STRING HOPPERS)

Iddiyappam is a favourite breakfast dish….. It is made by steaming & is generally had with a side dish….. The side dish is usually stew, particularly vegetable stew….. Sundays being special, it is had with Chicken stew…… Kids generally like to have iddiyappam with grated fresh coconut, ghee & sugar.

INGREDIENTS : 2 cups rice flour, water, salt to taste, 1 tsp oil, freshly grated coconut, banana leaves.

DIRECTIONS : In a medium pan, heat water with salt & oil till it just starts boiling…….. Pour the hot water to the rice flour stirring continuously to form a dough….. For 2 cups rice flour generally 1 cup water is enough…….. The dough should be moist enough to form into logs without the dough sticking to the fingers……  In the meantime, heat water in the iddiyappam steamer…… Place lightly oiled banana leaf (it imparts wonderful flavour) on the steamer plate & sprinkle freshly grated coconut over it……. There are various types of iddiyappam makers found in market……. Take an iddiyappam maker, oil it and place the dough in it……. Squeeze the dough in circular motion to form a pile of strings……. The pile should not be too thick, reason being it won’t steam evenly…….Place the plate in the steamer over rolling boiling water……. Cook till done, usually 2-5mins…….. Serve hot with stews.

NOTE : The water needs to be just hot to make the dough………if it is boiling hot then the dough will become hard & it would be difficult to press it through the iddiyappam maker…… Also one can use idli steamer to make these.