This is a winter special sweet delight made from the calabash/bottle gourd in our Kokani Muslim community. Evers since I was a child, every winter without fail I have seen the calabash making its way from our village to our Mumbai home only to be used for this dish by my late grandmother and thereafter my mother.
The recipe is noteworthy in the way it is slow-cooked for hours and entails use of onions although it is a sweet dish. The calabash is mixed with chopped onions, jaggery, coconut, green cardamom, cinnamon and cooked very gradually to allow intense caramelization to take place. Once ready this preparation is relished as is or with chaawrachi roti (rice flour bhaakris/chapatis).
I am very happy to post this recipe and it has also been featured in Mumbai Mirror and Pune Mirror today. Here is the link to the epaper to find same:
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:
In the Kokani Muslim cuisine khichri or a mix of dal-rice is cooked in a mixture of thin coconut milk. This khichri is served as an accompaniment with a spicy prawn/fish curry and thinned curd maatha.
So on the ocassion of #KhichdiDay here is the recipe of this flavourful dish:
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:
Today on the occasion of Halloween it is only apt that I cook with pumpkin even though I have already posted two recipes with it. But I have decided to eat healthy so I tossed up a salad of lightly roasted pumpkin cubes along with some fresh baby spinach and feta cheese in a chilli & lemon juice dressing. I finished off the dish with a dash of toasted black sesame seeds for a nutty flavour and nice crunch.
So, here is the detailed recipe of the same:
Autumn is not a very conspicuous season in a city like Mumbai. But, there are indications of its arrival. Autumn or ‘patjhad’, as my mother puts it, the time for the customary shedding of deciduous tree leaves is a beautiful season in its own right and with it comes beautiful produce of different kinds of gourds, leafy vegetables, tubers and much more.
So, on my market tour this morning I spotted a lovely mini pumpkin and could not resist the temptation to buy it. But, I did not want to churn this into a soup yet, so I used a part of it to make a yum evening snack of cutlets. In order to balance the sweetness of the pumpkin, I paired it with cottage cheese and threw in some basic spices for piquancy.
So here is how the recipe goes:
This is an easy dish that makes an interesting addition to my lunch/dinner table whenever it is made. You just need to carry out a basic marination for the chicken, then shallow fry it and finish it off with a luscious Chilli-Soy-Honey sauce.
Here is the detailed recipe for your perusal:
Diwali has been a time of pure indulgence, so now that the festivities are over it is time to get back to eating healthy. When it comes to healthy salads, I enjoy ones which are a mix of greens, lentils and fruits, with a salad dressing that has a tart-spicy-sweet flavour profile.
In this salad, kale leaves and fruits bring in the much needed fiber content while chickpeas lend protein value to it. Since I am keeping the salad healthy, so my salad dressing is devoid of oil and I have replaced refined sugar with jaggery to cut through the tart flavour of the lemon juice and heat from the spices.
So here is the recipe of arriving at this flavourful salad:
- Food & travel enthusiast