Pathare Prabhu are one of the oldest and highly revered communities in the city of Mumbai. Not only is their history and work in the city illustrious but also their cuisine. I need to pen a separate article to cover their cuisine in detail. But, today I am going to talk about one of their traditional dishes that is very close to my heart.
My first exposure to Pathare Prabhu cuisine happened during my graduation years when I met my best friend, fondly known as Nikita Rane Desai, who hails from this community. I have relished countless meals cooked by her gorgeous mother and the pineapple curry or Annanas Sambaare she made still remains etched in my memory.
At the Food Bloggers Association of India (FBAI) and Vikhroli Cucina Home Chef Matters event held on Nov 24 was when we were asked to prepare a traditional recipe as part of a cook-off and memories of this curry came flooding back. The pineapple from the list of select ingredients provided for the cook-off instantly got my brain recalling Niki's mom's pineapple curry. The judges did love the curry and my team won the cook off.
As a small tribute to aunty and her cooking, here is my take (slightly different from the original recipe) on the Annanas Sambaare she makes.
This time I used the pumpkin to make a popular side dish called pachadi from the state of Kerala. Some people dub it as South Indian raita while some call it a curry. Whatever may be the nomenclature, I love the flavours of this dish that are simple and refreshing. The best way to enjoy the pachadi is to douse steamed rice with it and dig in.
So, here is the detailed recipe of the same:
On the ocassion of Guru Nanak Gurupurab, I decided to make karah parshad, a wheat flour sweet that I had tasted as an offering to devotees when I had visited the Golden Temple in Amritsar. While my karah parshad is no comparison to that served in the Golden Temple and also I do not know the prayers recited while preparing it, but it is my humble food tribute on this auspicious ocassion to this wonderful spiritual destination.
The recipe is easy to put together as it entails just four ingredients- whole wheat flour, ghee, sugar and water. The former three are taken in equal quantities while the amount of water to be used is the sum total of quantities of the former three ingredients.
So here is my recipe:
When pumpkins are in season, I can think of loads of ways of bringing them into use in the kitchen. One such way is to make them into a tangy chutney that goes well with bread toasts, fritters, pizza and even grilled meats.
In order to extract more flavour and colour I do not peel the pumpkin. I then use chillies, garlic, cumin seeds, jaggery and lemon juice as key flavouring agents.
So here is the detailed recipe of my spicy pumpkin chutney for your perusal:
- Regional Indian Food & Travel enthusiast