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.

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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…….20180927_100352.jpg When the milk starts boiling, reduce the flame…… Keep stirring the milk……. In the meantime, wash the poha…..20180927_100459.jpg 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…….20180927_100657.jpg Stir…….. After about five minutes, add sugar…… Stir……. Crush the cardamoms………20180927_101128.jpg When the kheer reaches desired consistency, add crushed  cardamoms, cashew nuts and resins…….20180927_101043.jpg Stir…….. Remove from heat…… Cool……20180927_101238.jpg 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.

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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.

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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………20180819_002343.jpg Mix besan with 3 tbsp water to make thick smooth paste……20180819_002450.jpg 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……20180819_002606.jpg Sauté…….. Add 1 & 1/2 cup water and stir……..20180819_002728.jpg Simmer till pineapple pieces soften…….. Mix in sugar and salt…..20180813_132328.jpg Simmer….. Now mix in the besan paste stirring constantly but lightly to prevent any lump formation………20180819_002959.jpg Add coconut milk…..20180813_132607.jpg Stir…..20180819_003302.jpg 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.

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.

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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.20180227_142027.jpg
Heat a nonstick pan….. Lightly grease with oil…. Pour batter with a ladle on the pan, softly spread it to form a pancake……20180227_141024.jpg Cover (to retain the heat) and cook on slow fire for a minute or two…..20180227_141144.jpg Flip….. Cook uncovered for a few seconds till done…..20180227_141246.jpg 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.