Wednesday, October 18, 2017

Narakchaturdashi 2017


फराळाला या

Come join us for the feast

In our Parsi and Koli household it feels complete when Marathi faral fills the heirloom crockery.

The tea-set is from 1860. Probably it belonged to my great grandmother inlaw. It is manufactured by Bengal Potteries.

The birds on an Almond tree plate is the only one remaining and the lid of the bowl which I use with a different bowl from another set. This is a #staffordshirepottery collection.

This bowl is Made in England, specially imported by F.M. Bharmull & Co. Bombay



These two serving platters don't bear any manufacturing stamp. These belonged to my grandmother inlaw

Tuesday, October 17, 2017

ll शुभ लाभ ll धनत्रयोदशीच्या हार्दिक शुभेच्छा ! Wishing you prosperity this Dhanteras!


 ll शुभ लाभ ll धनत्रयोदशीच्या हार्दिक शुभेच्छा !



Wishing you prosperity this Dhanteras!


Saturday, October 14, 2017

Landed in Paradise



After it we went to Gateway of India enjoyed the sea breeze a bit and then the husband mentioned he wanted to try out Paradise. At around 10 pm we landed in Paradise literally and pun-nily.

As the husband parked the bike I rushed in knowing that we were late and it was time to shutter down for the day. I pleaded with Jimmy uncle that we were hungry and need to be fed and that I am their fan. He smiled big when I mentioned we both featured in the same episode of The Great Indian Rasoi with Chef Ranveer Brar. Immediately he instructed his boys to serve us.

I seated AC first, asked for the menu and then looked at Jimmy uncle and asked 'anything veg?'. Like a true Parsi he mocked in response, 'who is veg?'.

We settled for salli boti and rotli for the man and veg fried rice with gravy for me. 

While the order was brought to the table we discussed about common old friends who have an office in the same building. It was such a lovely feeling coming back to Paradise with my husband and discussing old and new times even though he didn't know me and we were the last customers so an almost personal service. Even the staff is lovely, they believe in feeding and did not grumble even though it was closing time.


Homey Parsi food is the characteristic of  Paradise. The salli was so fine and the husband was happy with just that.


I enjoyed my veg fried rice with the gravy. This was Parsi Chinese, the gravy I mean. But so comforting like Mom's cooking.


Oh yes there was Pallonji raspberry to wash down the food. The servers know to ask the right questions to especially the Parsi client with a twinkle in the eye.


Jimmy uncle chose our dessert for us. He said,'Share a lagan nu custard'. We did not want to eat dessert but he knows how to tempt. AC being the finicky kind asked me to make a taste check and these days he trusts my newly developed palate for Parsi food. When he saw my face light up and signal a superb. He immediately wanted a full piece for himself. Its different from the usual Lagan nu custard in that it is served chilled and ladled with warm sugar syrup over it. I could taste a little bit of semolina in it but it worked well to make it grainy in the right way and for me the best thing was it was not eggy at all. The cardamom and nutmeg notes are subtle. The custard is outstanding, living up to the name!


Address: Sind Chambers, S. B. S., M, Causeway Road, Apollo Bandar, Colaba, Mumbai, Maharashtra 400005, India

Wednesday, October 04, 2017

A Family Lunch At The Bombay Canteen


Last month finally I got the chance to go to The Bombay Canteen since it opened a year and half ago. Friends were raving all over the internet and I wasn't able to go without company. Yeah my husband is a non food explorer. Matter of fact.

Here is what we ate...


Starter was Arbi tuk. Arbi squashed and made into crisp puri and served like dahi papdi chat. It was delicious and wanted to order a second plate but the beginning was so good I knew this place was promising. I selected a drink called Pink city. It was a lovely blend of watermelon, gauva and pineapple and went well with the tuk. Dad went for his standard sweet and sour Nimboo pani while my husband spotted Pallonji raspberry on the menu and that is a default for a Bawa.


We ordered a stuffed Bhavnagari mirch aur Kantola ka salan with Malabar paratha which was deliciously smooth and sublime. Our well informed server helped us choose the whole wheat sweet potato parathas served with an array of accompaniments like a sweet bengali chutney, onion raita and chilli pickle and Dal makhani with an island of hold your breath TOPLI paneer! As much as the combinations is non traditional and quirky it is a genius creation by Chef Thomas Zacharias. The Dal Makhani is expectedly creamy and served hot. You are obviously tempted by the topli paneer and scoop a bit carefully picking up the creamy dal along and the chilled paneer excites your tongue as you massage the paneer on your palate! Topli paneer is a Parsi delicacy enjoyed on its own as a starter in a wedding feast served on a banana leaf. I have heard many a stories and read a lot to about it. This however was a truly unexpected yet wonderful way of meeting it in a Punjabi dish. Hello Topli paneer! I am a fan now on. Promise.


The husband chose with great difficulty a pepper chicken wrap which came along with spicy potato wafers and a cold barley salad that I loved. He has very rigid food preferences so his opinion I dismissed. To me it looked good.


What's a celebration without dessert? So we chose lavishly. I chose the coffee soaked rasagullas with salted caramel icecream with crunchy peanut chikki (more like butterscotch). I did not look up till I finished it. So goood.


The bawa was happy with his icecream falooda.


Wow! I have a picture to say that this Gulabnut was for Dad. I don't know how I missed reading that it was spiked. When the server brought it to the table and said it was drenched in Old Monk! I shrank back. Psst my Dad is a teetotaller. Thankfully my Dad did not touch it. He was too full to eat. He is a small eater so this did not surprise me plus we were terribly late for lunch so this Gulab jamun doughnut was brought home. At night shared it with the husband and it stole our heart. It had in its center a pistachio cream and was sprinkled with more pistachio crumbs for a slight texture. It made me a little tipsy, thank god I ate only half.


Dad and me thoroughly enjoyed The Bombay Canteen food and service. There were many servers who served our table as we were at the time of shift changing I think and each of them knew the dishes well. Especially the lady who served my dessert, advised how best to enjoy it. 

We had ordered too much food and the staff very kindly packed up leftovers for us on request.


and that is the new gaurd at The Bombay Canteen... ha ha!!

Tuesday, October 03, 2017

Back In Fort For Navaratri After Decades


Ambe Mata ki jai !

This is our Amba mata from my Fort neighborhood. After marriage I have tried to take my husband to the different places I grew up in. When I expressed my desire to go for darshan to Fort he suggested if it is about darshan he can take me to a near by pandal. I explained to him that for me Navaratri meant Fort and that my Amba mata is eco-friendly, unlike today's gaudy statues made in environmentally harmful material. Our Mataji is beautifully crafted in silver. She rides the tiger yet smiles benevolently.

This time I reached the shamiyana at about past 9.30pm expecting a garba in progress. To my surprise there was a deserted look. A few kids sitting there were tending to the agarbattis and replenishing the continously burning lamp oil. It was a mixed feeling, I felt blessed to get a peaceful darshan yet was missing the vibrancy of the crowd. Memories of fancy dress and other talent shows came rushing. I did not recollect the aarti immediately as I am not in touch now with the singing but what I remembered very clearly the chanting of Jai Ambe! Jai Bhavani!! when Mataji was moved back into the temple at the end of Navaratri.

Fort is now 90% a business district which gets cold and empty after office hours. Back until the 80s-90s it was a hub where the majority Gujaratis and Parsis still inhabited. Most have sold off their homes which have been taken up by small and big businesses. So there is funding for the Navaratri but its lost its life, people do still visit for darshan from their subarban homes during the 9 days though. Miss all the fun.

Here is an old post recounting memories of Fort and Navaratri. It also shows the different ways in which Navaratri is celebrated across India.





Those who wish to take darshan of Ambe mata can still do until Kojagiri Pournima in the outside pandal and all the year round in the temple.

Here is the permanent address:

Ram Dev Peer Mandir, Maruthi cross Ln, Borabazar Precinct, Fort, Mumbai 400001. 
Landmark: Behind Handloom house.

Friday, September 29, 2017

Discovering Yom Kippur Tradition And A Beautiful Break-Fast Pastry In Mumbai




Puri, a filled pastry made in Mumbai’s Indian-Jewish community to break the fast after Yom Kippur. Pic by Shulie Madnick
Read more: Discovering Yom Kippur Tradition And A Beautiful Break-Fast Pastry In Mumbai

Note : The Jewish Daily Forward is the largest Jewish newspaper in the US out of NYC.


Shulie Madnick of Foodwanderings was born in Israel and lives in the US. Niv Mani of Panfusine introduced us on FB. I still remember our first discussion on Kadve Vaal and ever since we have been talking about food, places, family and other things. I was totally taken by surprise when I read on her blog that her father was born in Navgaon, neighbor to my village Thal.
The pull of her Indian roots so strong that she visited India last year and has been writing about her exploration of the food and culture of the Bene Israeli Jews in India.
For a person not born in this country, I am fascinated that she cooks Indian food that she learnt while growing up from her mother. When she is writing a piece like this she puts in so much passion that it rubs on you. I have enjoyed these conversations a lot when she almost worked like an investigative journalist. We both trying to figure out things that her mother said from her memories of India before she went to Israel. Its such an exciting journey to be part of.

Here is what my husband, AC says about this article:
Fascinating story of an Israel born Indian Bene Israeli woman married to an American and living in the US. Who visited our country to explore the food and culture of her parents traveling to places where this community first landed and then spread across. Much like us Parsi and assimilated.

http://forward.com/food/383655/discovering-yom-kippur-tradition-and-a-beautiful-break-fast-pastry-in-mumba/

Hope you enjoy the read as much as I enjoyed being part of Shulie's research.

Friday, September 08, 2017

Bhutte Ka Kees Ya Phir Pees


Hello friends, readers and the world!

Blogging is lagging behind now while I am busy with lots in life. Will tell you about those things as we go further but first I must tell you how this lovely find brought me back to the blog.

Well few days ago we were at the Matunga market and I spotted this corn basket. I was anyways going to buy it since it is end of monsoon and the corn may disappear soon, least expending this pearly white Indian corn!


Like most other things our Indian markets are flush with American yellow corn and its become a rarity to find our indigenous variety, oh the great joy! They aren't that expensive though I bought 4 heads for Rs.50. My husband who has the least interest in ingredients wondered aloud what I would do with so many. Immediately then and there the division of bounty was done. One for him, boiled corn pearls and the rest for me for Kees, pithla and any other new thing I wanted to try. 

On reaching home I discovered that there was only one tender cob, the others had a slight bite. So the tender one was boiled and given to the husband.

Then one I grated and added to a pithla. Another one I chose to make kees but it would become gritty if I grated it I presumed. So instead I did a pees or ground it. Hence the title Bhutte ka kees ya phir pees!

Those who know Bhutte ka kees or grated corn, is a delicacy popular in Indore. This Indian corn works perfectly for this kees as it is not as sweet as the American corn. So my husband was complaining about it being a little less sweet when boiled.

I know you are already drooling at the platter of Bhutte kas kees so here is the recipe. I must thank my friend Soumitra who requested it else this blog would have found me procrastinating.

Ingredients

1 corn, kernels separated
1 big pinch turmeric
1 big pinch red chili powder
1/2 teaspoon sugar
1/4 teaspoon salt
a squeeze of lime
1 green chili chopped fine
1 tablespoon oil
a big pinch cumin seeds
a big pinch mustard seeds
1/4 teaspoon asafoetida
handful of fresh grated coconut
handful of cilantro chopped fine

Optional
a handful of fine sev

First grind together corn, chili powder, turmeric powder, sugar, salt along with lime juice to a coarse slurry.

Then in a hot pan add oil. Crackle the mustard, cumin and green chili. Add the asafoetida and stir quickly so that it does not form a lump and quickly add the above ground corn slurry. Keep stirring till the slurry starts leaving the sides of the pan. take it off the gas and keep stirring to cook it in the residual heat. This is as tricky as making Parsi Akuri, you have to ensure that its cooked but not to let it clump up. A good kees or as in my case pees is creamy or just about set.

This recipe is for a single person but you can just double or triple it up according to the no. of people you need to serve. One corn is quite satisfying for one person or for a lady, a guy may want more.

Remove the pees oh the kees into a nice bowl and sprinkle fresh grated coconut and chopped cilantro over it. Add the sev if you like some crunch. I added once and ate it without it once. Go dig in while its still warm. Its delicious and you will want to make it soon in quick succession.

This corn platter actually visually depicts the difference in American and Indian corn. At the tip are the pearly white Indian corn kernels placed inside and the yellow American corn is the porcelain platter design.

Saturday, May 20, 2017

काय गो, कांज्याला काय केलस ?

काय गो, कांज्याला काय केलस ?

अशी जिथे एकमेकींना साद घातली जाते, त्या समाजात खाद्यसंस्कृती ही प्रेमाने जपली जाते हे नक्की समजावे. मी ह्याच समाजातली.

कोळी हे दर्याचे राजे, उंच लातांवर स्वार होउन आपले गलबत खोल दर्यात नेणे हे तर मोठ्या जीगरीचे काम. काही पंचतार-शंभर वर्षांपूर्वी पर्यंत छोट्या होड्या किंवा शिडाचे गलबत घेउन मासे मारी करायची हे कोळी समाजाचे उदरनिर्वाहाचे साधन. वाफेवर चालणारी गलबते ही १८ व्या शतकात England मध्ये निर्माण झाली. भारतात power engines खूप नंतर आली. म्हणजे होड्या, गलबते ही वाऱ्यावरच चालत होती आपल्या काढे, त्यात घात जास्त होत. इतक्या जीवावरचा व्यवसाय का करत असतील हे ?

हा समाज जिथे पाणी तिथे तो, मग समुद्र असो की खाडी. ह्या समाजाचं नैपुण्य ते गलबत चालवण्यात. त्यांचे चंद्रावर अतिशय प्रेम, कारण तोच त्यांना लाटांच्या चढ उताराचे गुपित सांगतो. आमचे कोळी समुद्र कुठे खोल आहे वा कुठे उथळ हे बरोबर लांबूनच ओळखतात. आपला किनारा आणि समुद्र अगदी पायाखालच्या रस्ताच जणू. अशी हुकुमत ज्याच्या अंगी तो नक्कीच तिथे शिकार करणार हे अगदी ह्या पृथ्वीच्या निर्मिती पासून ठरलेलंच आहे.

हे जरी खरे तरी मासे मोसमा प्रमाणे खाणे हे अंगवळणी नियम. तो मोडायचा नाही कारण उदरनिर्वाहाचे साधनच ते. असे नियम कासोशीने पाळले जातात. पावसाळा म्हजे आमची ‘आगोट’, जवळ आलीच आहे, थोड्याच दिवसात गलबते आणि trawlers किनाऱ्यावर चढवलेल्या दिसतील. जुन्या काळात कोळी बुधीत्वावादा प्रमाणे पूर्ण चार महिने मासेमारी बंद असे. हल्ली मात्र सरकारच्या नियमानुसार बंद असते. मग जर मासेमारी बंद असते तर हे लोक खातात काय?

आगोटीत जाळे विणायचे आणि डाग-दुजी करायचे काम चालू असते

वर म्हटल्याप्रमाणे पावसाळ्या आधी येतो उन्हाळा, म्हणजे भरपूर सूर्य प्रकाश मग ह्याचा उपयोग नुसते मासेमारी करण्यासाठीच नाही तर चार महिने मासेमारी बंद असताना आणि वर्षभर लागणारी बेगमी तयार कारला उपयुक्त, तर कोळी समाजाची बेगमी काय असेल तुम्ही ओळखलंच असेल! सुके मासे, कोळी मसाला, आमसुले, चिंच, आंबोशी, तांदळाच्या फेण्या/ पापड ही होय.

सुके मासायांचे प्रकार जे तुम्हाला प्रत्येक कोळी घरातून मिळतील असे, वाकटी, बोंबील, सोडे, अंबाड/ करंदी, कोलिम/ जवळा, बगा. हे न खारवलेले म्हणजे मीठ न लावता सुकवलेले. मीठ लावून सुकवलेले म्हणजे खारवलेले मासे. घोळ, सारंग, बगा, बागडे इत्यादी. ह्याचा वापर कसा करतात ते पुढे कळेल.

कोळी स्वयंपाकात सुर्वातीला सरंगा, बोंबील, तारली, करली, सुरमई, बगा, चिंबोरी, शेवंडी ह्यांच्या उकडी किंवा वाकटी, बोंबील, बागडे हे भाजून ह्यांचा समावेश असे. उकड नुसती हळद मीठ घालून केली जाई. मसाल्याचा वापर नंतरचा, बहुतेक “Spice route” अस्तित्वात आल्या नंतरचा. एकच मसाला सगळ्या कांज्याना. रोजचं कांजी म्हणजे नुसता रस असतो, त्यात वैविध्य ते मास्यांचे.

कोळी मासेमारी जी स्वतः साठी करत होते ते इतर समाज मागणी करू लागल्या मुळे मग barter sytem / वस्तू विनिमय प्रणाली स्थापित झाली. माळ्या कडून भाजी मिळे, आगऱ्या कडून धान्य. नुसता मास्यानंवर जगणारा कोळी समाजच्या जेवणात हळू-हळू तांदूळ वेग वेगळ्या रूपात सामिल झाला. धान (भात), चावलाची रोटी (तांदळाची भाकरी), पोळे (घावाने) असे रोजचे पदार्थ ओघाने अस्तीत्वात आले. ज्या जिव्हेला नुसत्या मास्यांची चव माहित होती तीला नुसती भाजी कशी रुचेल? म्हणून मग भाजीत मासे घालून शिजवू लागले कोळी. अश्या भाज्या ‘इसावानाच्या’. हा शब्द म्हणजे  अपभ्रंशीत इंग्रजी ‘essence’. आपण तांदळाबद्दल बोलत आहोत तर इथे नमूद करावे लागेल की नंतर कोळीही शेती करू लागले आणि भात, वाल, तोंडली इत्यादी भाज्यांचे पीक घेऊ लागले. तांदळापासून अनेक पदार्थ बनवू लागले, तांदळाचे पीठ (गूळ घालून), घाऱ्या (वडे), मूंगोरी, पिठाची बोरे, खांडवी असे अनेक विवध.


सुके मास्यांचे कांजी (कालवण) बरेचदा खोबर्याचे वाटण लावून करतात. वाटणाने वशाटपणा कमी होतो आणि कालवणाला घटपणा येतो. सुके मासे जेव्हा barter मध्ये देवाण – घेवाणीसाठी वापरतात तेव्हा त्याला ‘केजं’ असे म्हणतात. अजूनही अलिबाग मध्ये ही पद्धत प्रचलित आहे.

मॉन्सून संपतो नारळ पौर्णिमेला. सर्वज्ञात आहे की अगस्ती मुनीला शांत करण्यासाठी दर्याला नारळ वाहून आणि साष्टांग नमस्कार करून मगच गलबते आणि trawlers पुन्हा कामाला रुजू होतात. समुद्र शांत झालेला असतो, मासे हे पुन्हा जोमाने वाढलेले असतात म्हणूनच हा काळ मासेमारी साठी अगदी उत्तम पण खरा रंग येतो तो नोव्हेंबर – डिसेंबर मध्ये जेव्हा मासे अगदी मोठ्या प्रमणात मिळतात, हा ‘कादव’. कोलीम, आमबाड, सोडे ह्यानी खळी भरलेली असतात. बांबूवर वाकटी, बोंबील, तारली वाळलत असतात. बांबूवर अर्धवट सुकलेला बोंबील कांज्यासाठी तर अतिशय प्रिय आणि म्हणून नावही मजेशीर ‘बांबूके बोंबील’. हा प्रकार खास कोळी घरातच शिजतो, हे बांबूके बोंबील त्याच्या नश्वरतेमुळे बाजारात उपलब्ध नसतात हे कांजी चाखायला तुम्हाला कोळी कुटुंबातून आमंत्रण मिळवावे लागेल.

आपण आत्तापर्यंत सामान्य जेवणाचा आढावा घेतला. आता सण-वार, लग्न-कार्याला आम्ही कोळी काय मेजवाणी बनवतो ते पाहूया. लग्न म्हणजे घारी शिवाय होणार नाही. घारीसाठी, तांदळाचे पीठ उकड काढून, मळून, रात्रभर आंबवून करतात. हे पीठ सकाळी चपटा गोल आकार देउन, मध्ये भोक करून गरम तेलात तळतात. कुणी म्हटले आंबवणे ही आपली भारतीय खाद्यपाधती नाही म्हणून? कुणी म्हटले आंबवणे म्हणजे अमंगल आहे. कोळीतर लग्नाच्य पाहटे घारीचा नैवेद्य आधी देवाला देतात, मग मांडवला घारीचे तोरण बांधतात. नंतर लग्नाची न्याहारी म्हणून खाऊ घालतात. घारी आणि कोलीम – वांगी ही एक अप्रतिम जोडी आहे. हे तसं कोळी खाद्यपदार्थात जास्त लोकप्रिय. दुपारची हळद म्हणजे चक्क होळी सारखी खेळली जाते आणि मग बसते ती पत्रावळीची पंगत.  आधी घारी- कोलीम वांगे मग चावळी बटाटा भाजी, आंबोशीचं लोणचं, तांदळाची फेनी आणि भातावर मास्याचे कांजी! मोठा मासा नेहमीच घोळीला उदेशून वापरला जातो. एक- दोन चार फूट लांब घोळी आणून त्या खास पद्धतीने कापून कांजी केले जाते. ह्या मध्ये आधी दोन्हीं सपाट बाजूने मास काढले जाते. ज्यांना काटे आवढत नाही त्यांच्यासाठी पण खरी मजा तर काट्यात दडलेली असते. मग तो मोठा काटा अश्या पद्धतीनी घावटला जातो की सांधे शाबूत राहतील आणि शेपटी/ पिसारा ही कापला जातो. ह्या पद्धतीनी घावटणयाला काटा पिसारा काढणे म्हणतात. आज ही घावटणयाची कला नाहीशी होत चाली आहे. खाताना संध्यातला रस अगदी दर्दीपणे चोखला जातो.


हल्ली मास्याचे कांजी कमीच दिसते लग्नात. त्याची जागा buffet ने घेतली आहे. हळदीला लोक मटण करू लागलेत. हा बदल मुख्य मुंबईत दिसू लागला आणि आता गावो गावी पसरत चालला आहे.

गोड – धोड कोळी जेवणाबरोबर कधीच खात नाहीत. गोड हे मधल्या वेळचे खाणे. मग एका तांदळाच्या पीठाची उकड काढून त्याचे गुळ, खोबरे घालून अनेक पदार्थ करायचे. कधी पीठाची बोरे तर कधी मूंगोरी. पीठाची बोरे रोजची पण मूंगोरीचे स्थान वरचे. मूंगोरी ही लग्नानंतर दुसऱ्या दिवशी हळद काढतात तेव्हा खास जावयाला भरवतात. भरवतात म्हणजे चक्क पानावर वाढताना तोंडाला फसतात जसा हल्ली cake फसतात ना तसाच. कोळी तसे आतिशय आनंदी जमात!

नारळ किनारपट्टीला अमाप म्हणू नारळीपाक ही बनवलेला दिसतो लग्नरात्री घराव्यांसाठी (नावरदेवाचे मित्र). तसाच शेंगदाण्याची कतली सारखा प्रकार ज्याला बदामपाक ह्या नावाने ओळखला जातो. त्याचे असे आहे की शेंगदाण्याला चीनी बदाम म्हणतात म्हणून असेल कारण सामान्य कोळी माणसाला पूर्वी बदाम परवडण्यासारखे नव्हते.

रोजची न्याहारी मात्र रात्री ची चावलाची रोटी आणि शिळे कांजीच असते अजूनही, गावाकाढे. मुलांना तांदूळ भाजून, जात्यावर दळून व नंतर तुपावर भाजू, गूळ घालून पीठ दिले जात होते हल्ली पाव,खारी biscuit ह्याने आपला कब्जा केलाला दिसतो. कुणी आजारी असेल किंवा आजी आजोबा घरात असतील तर मऊ मऊ तांदळाचे पोळे बनवले जात. हे बनतात ही झटपट.

आपण मासेमारी वर नझर टाकली, आता अन्नपदार्थ शोधण्याकडे लक्ष्य देऊया. शिवली, खुबी, कालवे हे शोधून अणने, हे काम स्त्रियांचे. दुपारी घरची कामे आटपून हातात काती (sickle) घेउन त्या हा दगडावर राहणारा समुद्र मेवा गोळा करतात. शिवल्यांसाठी गुडघ्यापर्यंत चीखालात जातात. विशेष म्हणजे हे सगळे कवच असलेले जीव पावसाळ्यात स्वयंपाकाला ताझेपणा आणतात.

गावी एक नियम आहे जो मुंबईत दिसत नाही. सकाळी रोटी ची न्याहारी, दुपारचे धान नी कांजी आणि रात्री पुन्हा रोटी नी कांजी. असे साधे पण पौष्टिक खाद्यपदार्थ कोळी समाजात आढळतात. जर कोळी खाध्यासंस्कृतीचा गोषवारा करायचा असेल तर हेच म्हणवे लागेल की ही जमात तिच्या भावगोलिक परिस्थीतीशी जोडलेली आहे. वैविध्य येत ते सागरातल्या अमाप प्रकारच्या मास्यांमुळे, लहान - मोठे, शिंपले, खुबे, माकोळ इत्यादी ह्यामुळेच. म्हणून की काय कोळी कधीच मास्याच्या कालवणाला कांटाळत नाही. इतर मासे खाणार समाजाने जरा साहसी बनून नुसते सरंगा, कोलंबी ना खाता विवध प्रकारचे मासे खाल्ले तर सागराकढे देण्याला खूप आहे.

जाता जाता एकच विनंती समुद्र प्रदूषण करू नका नाहीतर तुमचे आवडते मासे मिळणेच बंद होईल!


P.S1: This article was commissioned but withheld from publishing by me. Incase it appears anywhere else unless I have given written permission, it is a breach in copyright. Do let me know if you happen to read it elsewhere.

P.S2: This is the first time I have written in Marathi so keep the comments and critique coming.

Wednesday, May 17, 2017

Pomfret In Cashew Mango Curry


At the onset of summer when the unripe mangoes start showing up in the market I am tempted to try something new for the husband. This curry spells the flavors of summer coconut, cashews, unripe mango, coriander and green chilli. It is fresh, aromatic and creamy. AC loves curries with rice, I love to see that happy smile on his face of satiation gleaming through.

The thing about this curry is it was very refreshing for a traditional man like AC. He is someone who does not like change and eating habits are the last thing he might change. Yet last year he has changed a lot on the personal front and his food habits too. He has cut out the negative from his life and that makes him so much more happier. Some parasites had to be severed. He has realized that people with low mentality will only drag him and me down. I am someone who does not respond to manipulative people. I just distance myself so its easier for me to deal. I save my energy by being silent. AC is learning it slowly to focus on the positive improvements. As far as the food goes a marginal acceptance is happening.

I don't want to sound classist but it is true that how you conduct yourself in life depends entirely on where you come from. You cannot expect scumbags not to smell, can you? In the clean up process we junk a good relationship too simply because you cannot pick up food to be eaten from the dustbin. Its taken me 18 long months to purge this from my system.

Yes the new curry stands for our renewed understanding of people, of positives that we bring in life. AC is taking small but sure steps towards a better, happier life together for us. He understands me better and knows I like cleanliness at home and he is complying. We together worked on some historical work and got things moving. Actually yes the moving is rolling and a rolling stone does not gather moss. Great going AC!

We are nurturing relationships for the pleasure of company and warmth as opposed to the relationships of the past that always ripped benefits from a friendship of decades. AC did not see through then. We have left behind the unhealthy competition that people cultivated, I refused to be part of it. AC has changed. I have changed too. We have put up a sign for the negative, *NO ENTRY*

So cheers to the new with this luscious curry!


Serves 1 person

Ingredients

1/4 cup cashews
2 X 2 inch X 2 pieces of unripe green mango
1/4 cup grated fresh coconut
1/2 cup tightly packed chopped cilantro
1 teaspoon cumin
5-6 cloves of garlic
1/2 teaspoon turmeric
1 -2 green chilies
4 cloves
1 inch piece of dalchini/ cassia bark
1 medium sized pomfret cleaned and cut into 2 pieces.
salt to taste
2 cups water
2 teaspoons oil

Method

1. Grind the cashews, grated fresh coconut, cilantro, garlic, green chilies, cloves, piece of dalchini/ cassia bark, cumin, turmeric and unripe green mango together with enough water to give a smooth paste. About 1/2 cup.
2. Heat oil in a pan. Add the cleaned fish to the oil and let it sizzle a bit. Turn over after 5 mins and again let it sizzle. Add salt.
3. Now tip in the green masala paste. Top up with the remaining water to thin out the masala. 
4. Cook for 5 mins. Shake the pan side ways. Do not poke the fish too much else it will break.

Remove from heat and serve warm over Basmati rice. Enjoy!

Sunday, April 30, 2017

Seafood Troika : 6th May 2017

DATE : 6TH MAY
TIME: 6.30 pm onwards
Venue: Dadar Parsi Colony

Seafood Troika celebrates the love of three fish loving communities. The three communities whose flavors define this city's oldest inhabitants. We offer to you some familiar and some exciting seafood done in 3 styles, Parsi, Malvani and Koli.
3 starters to tiltillate your taste buds, 2 fragrant and spicy curries to be mopped up with pao. A pulao for your mains and 3 very distinctly different and traditional desserts. 2 Drinks to clean your palate and a digestive to help you let out a Happy burp!

Zinobia's Parsi Menu : 1. Ginger lemon drink 2. Tuna cutlets 3. Prawn Pulao  4. Lagan nu custard

Suchita's Malvani Menu : 1. Tiny Shrimp bhajji 2. Squids gravy with Pav 3. Solkadhi 4. Saatkapache ghavane, its a traditional crepe cake.

Anjali's Koli Menu : 1. Panha 2. Shark Tava fry with Pav 3. Surmai fry 4. Moongori, traditional riceflour marbles cooked in coconut milk.


Price : Rs. 1500


Pl. book your seats before 2 May, by paying the amount to PayTM a/c : +91-9930094812

OR


Transfer to...Bank A/c. Details: 
Bank : ORIENTAL BANK OF COMMERCE (Our branch NERUL)
A/c. Name : ANJALI NARAYAN KOLI 
A/c. Number : 08922010001520
A/c. Type : Saving
Branch : NERUL
IFSC Code : ORBC0100892


The exact address in Dadar Parsi Colony will be shared on booking.

Friday, April 28, 2017

5 POINT FOOD AGENDA ON A TRIP TO UDVADA, Apr 18, 2017

Doodh na puff
A yearly pilgrimage to Udvada is a tradition we have in the family. While it is a religious one for my Bawa husband, it is the foodie kind for a non-Parsi me. That does not mean that my husband does not plan equally in detail about what he wants to eat in Udvada while we are there, and what we must bring back for friends and family. It’s obvious that I picked up all the knowledge on food of this little town under the tutelage of expertly seasoned taste-buds of you know who?
For the uninitiated, Udvada is a small coastal town in the Valsad district of Gujarat. It is a religious destination for the Zoroastrian community, and has the Atash Behram, which is said to be the oldest continuously burning fire-temple fire in the world.
Here’s some of my favourite things to eat and drink in this quaint town of Udvada.

http://indiafoodnetwork.in/food-stories/5-point-food-agenda-trip-udvada

Tuesday, April 25, 2017

Koli Goad Shev and Parsi Sagan ni Sev


I was introduced to Koli Goad Shev as a child. In our home of 18 the goad shev was always made by my elder uncle whom we call Mothe Baba. My Mum made the second best but never did my other aunts take on themselves to make the Shev.

I recollect Mothe Baba cooked on our patio in the Chembur home. When ever he cooked it was always outside the home and never in the kitchen. He began by pumping up the kerosene stove and putting the large aluminium "lagdi" on the stove. Adding the Dalda and letting it melt. Then patiently frying the Elephant brand roasted sev slowly until brown a slight shade of dark. I think patience was his virtue, a quite man with very few desires. However a huge love for seafood. He could not survive without it. I learnt to cook non veg only because of him. I cooked for him whenever the elder ladies in the family weren't at home. He taught me how to make this shev. I would always be his assistant. He would say pass the sugar and I'd hand it over. Then came the pouring of water. He trusted me at pouring hot water without spilling so he wouldn't let anyone else do it. As he worked fast on the shev not letting it stick to the vessel. Finally he would cover the lagdi and tell me to lift up the vessel and let it sit quietly until serving time.

Everyone recognized the Shev Mothe baba made. It turned the right golden, had the best balance of nutmeg cardamom and most of all it was always fluffed up well. Garnished generously with cashews, raisins and charoli. 

This post it dedicated to Mothe baba. We lost him on 25 March 2017.  


He was ex-Navy and the highlight of his life was working for JRD Tata and later Ratan Tata. He took care of their speedboats.

His passion was navigating the Mumbai's bay which he knew like the back of his hand.


Ingredients

1/2 pack Elephant brand roasted shev ( 20ogms)
1/4 cup ghee
1 cup sugar or more as you like
5-6 cardamoms crushed
1/2 teaspoon nutmeg powder
Mixed nuts
2 fistful Charoli
Vanilla extract ( for the Parsi touch)

First roast the shev in ghee in the lagdi or kadhai for this heat the vessel on medium. Break the shev with hand and add to the ghee. The roasting has to be done on slow flame until darker shade of brown. Be careful because it goes from dark brown to black in seconds.

On the side boil about 300 ml of water in a saucepan. Add sugar to the shev, give a quick stir and add water, a little at a time till the sev looks plumped and cooked. You will need about 250 ml of the water. The sugar should be completely dissolved and absorbed into the sev. However if you think the sev can take more water without becoming soggy add a little at a time. This is my Mothe Baba's way of making shev. The Parsis make the sugar syrup of single thread consistency. Which is then added to the roasted 'sev'. 

Cover the shev and let it rest till the steam subsides about 5 mins. Then sprinkle the vanilla extract over the sev for a Parsi touch. The Parsis would use Vanilla essence unlike us bloggers who insist only on natural vanilla extract. If you don't like Vanilla skip it. We Kolis don't like it so we stick to only spicing it with cardamom and nutmeg powder. Fluff up the shev with a fork.

Separately fry the charoli, mixed nuts and raisins in 2 teaspoons of ghee and sprinkle them over the shev or sev. 

Now serve the shev in a pretty plate and enjoy. The sev tastes delicious warm and at room temperature too. Kolis make goad shev specifically for Holi and I think its indigenous to Colaba Koliwada.

This shev when made in a Parsi household is called "Sagan ni Sev'. It is the sweet that marks auspicious days like festivals and birthdays too. When I got married I was asked by many a friend if I knew how to make Parsi sev. They were quite surprised that I was well trained as a Koli at making the shev. They almost did not believe that there could be anything common between the two cuisine. Parsis eat this Sagan ni sev with sweetened curd or Mithoo dahi. 

It cannot be just serendipity that sev is common to Koli and Parsi communities. I think it is fate and that I was destined to be married to a Parsi so I was coached for this. What say? wink wink.

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