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.

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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.

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.

PRABHI SAMBHAR MASALA

Central to the Pathare Prabhu Cuisine is the Prabhi Sambhar Masala…….. This aromatic spice mixture enhances the taste of dishes when added…… Each family of this community have their own traditional recipe of this masala which is generally a closely guarded secret.

Prabhi Sambhar Masala can be made easily at home.

INGREDIENTS : 2 tbsp Chana Dal (Bengal split gram), 2 tbsp Wheat, 1 1/2 tbsp Cumin, 8 tbsp Coriander, 1/2 tsp Fenugreek, 1 1/2 tbsp Black mustard, 1 pinch Asafoetida powder, 1 tsp Turmeric powder, 1 tsp black peppercorns, 15-20 Red chillies.

DIRECTIONS : Excluding asafoetida powder and turmeric powder, dry roast all the remaining ingredients…….. Cool……… Now add asafoetida and turmeric powders…….. Grind the spice mixture to a fine powder……. Prabhi Sambhar Masala is ready……… Store in an air tight container.

NOTE : One can increase or decrease red chillies according to taste……. If Kashmiri red chillies are used , colour will be very good without being too hot.

PATHARE PRABHU COMMUNITY

Pathare Prabhu Community is one of the earliest settlers in Mumbai……. Mumbai’s famous landmarks like Mahalakshmi Temple, Dadar’s Prabhadevi Mandir, Kalbadevi’s Shri Ram Mandir, Thakurdwar’s Gora Ram Mandir & Kala Ram Mandir, Dadar’s Kirtikar Market, Bhau-cha-Dhakka (Ferry Wharf), etc. were built by this community and are still in existence……. Prabhus were highly literate, well to do, great philanthropists……. Under the Portuguese and British, they occupied powerful positions and enjoyed special privileges…….Thus Pathare Prabhu Community enjoy a significant position in the History of Mumbai.

Pathare Prabhus migrated to Mumbai during the 13th century……. They are believed to be the descendants of King Ashwapati, Ruler of Nepal…… Records reveal the journey of this community from Nepal to Bombay (present day Mumbai) through Marwar, Rajputana, Gujarat and Deccan…….. On the way, they picked up many Rajput & Gujarati traditions…….. They are also known as Patane Prabhu (Lords of Patan)…… They usually speak Marathi…… The older generation spoke the Prabhi language (a combination of Gujarati & Marathi languages)……..Prabhus steadfastly cherish and preserve their culture.

Thus we arrive at the doorstep of another interesting & unique cuisine.