Diwali Faral 2015, Book Your Order Now!

We are back with our Diwali Faral Hampers!

With your patronage we are in the 4th year of sale and service. We thank you for your business so far and looking to serve you yet again.

Placing orders is easy this year through the www.annaparabrahma.com  

There is a hamper for everyone, Singles, Couples and Family. 

Step 1 : Pick a Hamper of your choice.

Faral Item	Single	Couple	Family
	Qty	Qty	Qty
Rava ladu	6 nos.	12 nos.	24 nos.
Besan ladu	6 nos.	12 nos.	24 nos.
Karanji	6 nos.	12 nos.	24 nos.
Anarasa	6 nos.	12 nos.	24 nos.
Bhajani Chakali	250 gms	500 gms	1 kg
Shankarpali	250 gms	500 gms	1 kg
Chivda	250 gms	500 gms	1 kg
Uttana	50 gm	50 gm	50 gm
Rangoli sticker	1 no.	1 no.	1 no.
Diya	2 nos.	2 nos.	4 nos.
Kandeel	1 no.	1 no.	1 no.
Price in Rs.	2300	3400	5600
Approx. Weight inclusive of packing	3 kgs	5 kgs	10 kgs

Free Deliveries all over Navi Mumbai.

Takeaway point at Dadar for Mumbaikars.

Rest of India and International shipping will be charged at actual and will have to be paid on dispatch.

Step 2 : Book your order thru the Eshop : www.annaparabrahma.com  

Step 3: Make the part payment if you are in India thru the online options. 

For US/ UK/ Middle East/ Rest of the world

Thru paypal to id : annaparabrahma@gmail.com

Note: 5% service tax + Invoice transaction fee of 0.30 $ is charged on you by paypal for every transaction.

Step 4 : 

On receipt of payment we will ship the product/s and you will receive update for tracking your delivery.

Step 5 : Once you receive the delivery confirm the receipt of goods to complete transaction.

Thank you, we look forward to your order this year!

Pl. note expected time for delivery:

US east coast : 10 days
US west coast: 10 days
UK : 10 days

The Minimalist Koli Pantry : August 27, 2015 on IFN

In this article I have enumerated the pantry essential required to set up a Koli Kitchen. On the way to setting it up you will learn the Koli vocabulary of the ingredients. Enjoy the simple Koli food which requires so little to make an absolutely lip-smacking meal.

1. Chavool – rice
2. Chavalacha peet - rice flour
3. Vala mavra – fresh seafood
4. Sukka mavra – dried seafood
5. Narol – coconut
6. Kokum – Garcinia indica
7. Halaad – turmeric
8. Jeera – cumin
9. Kothmir – cilantro
10. Meeth – sea salt and…
11. Koli masala - See more at: http://www.indiafoodnetwork.in/the-minimalist-koli-pantry/#sthash.wK1nhn9w.dpuf

1. Chavool – rice
2. Chavalacha peet - rice flour
3. Vala mavra – fresh seafood
4. Sukka mavra – dried seafood
5. Narol – coconut
6. Kokum – Garcinia indica
7. Halaad – turmeric
8. Jeera – cumin
9. Kothmir – cilantro
10. Meeth – sea salt and…
11. Koli masala

1. Chavool – rice
2. Chavalacha peet - rice flour
3. Vala mavra – fresh seafood
4. Sukka mavra – dried seafood
5. Narol – coconut
6. Kokum – Garcinia indica
7. Halaad – turmeric
8. Jeera – cumin
9. Kothmir – cilantro
10. Meeth – sea salt and…
11. Koli masala - See more at: http://www.indiafoodnetwork.in/the-minimalist-koli-pantry/#sthash.wK1nhn9w.dpuf

1. Chavool – rice
2. Chavalacha peet - rice flour
3. Vala mavra – fresh seafood
4. Sukka mavra – dried seafood
5. Narol – coconut
6. Kokum – Garcinia indica
7. Halaad – turmeric
8. Jeera – cumin
9. Kothmir – cilantro
10. Meeth – sea salt and…
11. Koli masala - See more at: http://www.indiafoodnetwork.in/the-minimalist-koli-pantry/#sthash.wK1nhn9w.dpuf

Read about each of this ingredient and its role in the Koli pantry and kitchen here.
http://www.indiafoodnetwork.in/the-minimalist-koli-pantry

1. Chavool – rice
2. Chavalacha peet - rice flour
3. Vala mavra – fresh seafood
4. Sukka mavra – dried seafood
5. Narol – coconut
6. Kokum – Garcinia indica
7. Halaad – turmeric
8. Jeera – cumin
9. Kothmir – cilantro
10. Meeth – sea salt and…
11. Koli masala - See more at: http://www.indiafoodnetwork.in/the-minimalist-koli-pantry/#sthash.wK1nhn9w.dpuf

THE ESSENCE OF ESAVAN : August 14, 2015 on IFN

This article talks about the love hate relationship of Koli with vegetables. How the Kolis convert the much hated vegetables to loved ones by cooking them in classic combinations with fish. The recipe featured in the article is a delicious combination of tiny shrimps with brinjals. Which is a popular combo in continental cooking too. 

“Kolis eat vegetarian food?” asked a surprised Mumbai friend. It is strange that many believe that we don’t eat vegetables at all. Truth be told, we love our veggies, but only with Esavan. 

When a Koli man is told that there’s some vegetable on the day’s menu, he will cringe and jowl without fail, half-pleading and half-authoratively ordering the woman of the house to add some esavan to the vegetarian dish. Esavan means essence in Koli, and it simply implies that the ‘essence’ of some fish (wet or dry) has to be added into the vegetable dish. - Read more at: http://www.indiafoodnetwork.in/the-essence-of-esavan

HOW TO EAT LIKE A KOLI : July 28, 2015 on IFN

This article talks about how Kolis eat fish as per season and there is a recipe for a crab curry at the end.

Aaji roti zayli? Bhook lagli mana. Jevaan de.

For as long as I can remember, hunger has always been for a specific food, and some times influenced by seasons. It was hunger for fresh kolim vanga in the months of summer, sode batatyacha kanji in the monsoons, and thin Sargyacha kanji over a heap of rice in the cooler months. Kanji here is Koli for curry and not the rice gruel. Go to IFN to read more...

Follow Me On India Food Network

I have been writing for India Food Network on the Koli cuisine and food culture, exploring the staple ingredients, nuances and parallels in other cuisines. Sharing here so you can go read and follow the series. 

Bookmark this link: http://www.indiafoodnetwork.in/author/anjali-koli

I shall share snippets on this blog as the articles get published.

Hope you enjoy reading them as much as I love writing them.

Do write in to let me know what you think about it and if you want me to write about something specific related to Koli cuisine.

See you there...

Holly and Barry's Valentine's lunch

Deepa Krishnan, Owner of Magic Tours of India briefed me about this request by a indulgent wife. They are Irish and the husband loves Indian food and above all he loves to cook. The following month was Barry's milestone birthday and Holly his childhood love and wife had brought him to India to totally pamper him. They live in Dubai so that made it easily possible for them fly down to India than from across Ireland.

After that brief Deepa and I agreed to make this memorable for the couple, it was a Valentine's date after all!

I shopped for the groceries and planned the menu couple of days ahead. Since this was a demo and dine session. I decided to keep things simple yet create a meal with variety that excites even the most jaded palates. That is our Maharashtriya Paan. Like a good Mumbaikar I tried to create a meal representative of the different communities of Maharashtra and used local ingredients like Kale vatane. I chose the tomato-batatyachi ras bhaaji so that Barry can rustle it up easily when he goes back using pantry staples. I decided to do a little surprise for them after the meal. Here take a look and the meal on the Banana leaf.

The menu: Grape panha (not in pic), kakdichi koshimbir (salad), tandlachi bhakri (rice roti), Malvani vade (deep fried bread), three types of fritters (Mirgund, pheni and kurdai), two home-made pickles (chili pickle and amboshicha loncha), cabbage wadi (not in pic), Cilantro chutney, tomato-batatyachi ras bhaaji, kaley vataney gavaar bhaaji, garlic-and-chili tempered dal, basmati rice served with ghee. 
If Deepa hadn't clicked this pic I would not have one of this meal.

I found them very cute and as Deepa introduced us I served them the welcome drink of Grape panha. Barry was so excited to get into the kitchen and immediately started helping me with frying the kobichi vadi which later I served with Cilantro chutney. The conversations were getting interesting as Holly explained to me how much they had loved their trip so far and that it was a special trip for them. It was so lovely to exchange stories of love, family and food that bonded everyone, theirs and mine too.

Following that we got into the kitchen again to cook the main meal. To save time I had prepared the meze for cooking before they came in so we did the quick tadkas for the bhaajis and dal. He loved making the koshimbir and the Malvani vade as much as he loved eating them. They watched my aide Harshada make the rice rotis and were fascinated about how she was moving and shaping it skillfully using water as lubricant. 

Finally with mouthfuls we talked about the eating scene in Dubai and Barry's capacity to handle higher spice quotient. They were quite surprised that home cooked food was not as fiery as the Indian restaurant food they had tried until now in Dubai. The table was laden and I was happily coaxing them to eat more.

Finally we moved to my bay window for a more relaxed chat and after a short break brought out the Strawberry Soft Melting Hearts cupcakes with icecream to the singing of happy birthday to Barry. They were so thrilled that squeals of happiness lit my home.

So now you know why there was no sweet on the Keli cha paan. I had deliberately made something that would remind them of their home and what better way than making fresh fruit summery cupcakes. Holly and Barry were quite thrilled to know I bake as much as I cook traditional Indian meals.

It felt so good to make a couple happy on their special Valentine's and it turned out to be a special milestone for me and my beau AC too later that evening.

This is what Deepa posted immediately after on her FB page.

What a fabulous feast. I tagged along for the Maharashtrian cuisine experience, and learnt so much today! We also tasted some of Anjali's fabulous jams and preserves. I brought back home her trademark "koli masala" and I'm looking forward to experimenting with it!

Cheers, Deepa to more such with you and your guests!

Corn Jewelled Upma

I bought a lot of corn and froze it just like I do peas. I also had extra curd that needed to be used up. This upma turned out so good I thought you might want to try.

Ingredients

1 cup semolina/ rava

1/2 cup corn kernels

1/4 cup grated coconut

1 green chillies chopped fine

1/4 cup chopped cilantro

1/4 teaspoon cumin

1/4 teaspoon mustard

2-3 sandgi mirchi / sundried curd chillies

2 tablespoons oil

1 tablespoon ghee

3-4 curry leaves

1/2 teaspoon asafoetida

2 cup hot water

1/2 cup curd

salt and sugar to taste

Heat oil in a kadhai and splutter mustard and cumin seeds. Add asafoetida, follow in with curry leaves, sandgi mirchi crushed, chopped green chili and finally cilantro. Now add the rava and roast till fragrant. Add the hot water and drop the corn into the rava, fluff up by covering with lid. Now tip in the curd. Mix. Follow in with grated coconut. Sprinkle in the salt and sugar. Mix rava well by moving the spatula in folding action. Let it steam up by covering the upma with a lid for another 5 mins. In the end drizzle the ghee and mix well.

Fluff up and then fill a mould and demould into a plate before you hand out to eat. 

PS:

No story to share because I am worried about my cousin ATK, I had got him admission to an expensive course in Global Financial Market. On the condition that the institute will give him a job which will take care of his fees. The institute has failed to provide him a job and he had to drop out of the course even though he loves to attend the classes and enjoys the curriculum too. I want him to get back wondering what to do?

Coconut Mawa Cake With Ganache

 

It's a new birthday that I look forward to celebrate every year henceforth on 23rd Sep. Its a special person who has dared to accept me in his life. He who loves me and pampers me much. Meet AC, my beau.

I had ordered a cake with an elaborate theme but the homebaker services are unpredictable since its always a one person show. Well it turned out to be a blessing really. I made this simple cake myself in the flavors my beau would love, coconut and mawa and since its a day for celebrations poured some sinful ganache over it.

I baked the cake at home and made the ganache at his home. This was all before we stepped out for an evening of fun. We were joint by a friend for the cake cutting. It was so funny that I had two men watching me make the ganache like two little school boys. Thanks to the friend we had some moments captured on the cell that we will cherish for life. So we sang the happy birthday song and cut the cake. He liked it he said. Then I packed 2 boxes, one for AD the friend to take home and one for Mami.

Mami is one of our only 3 relatives. She is such a darling. She wished me happy birthday too! I laughed at the moment and only learnt later from a friend that it is an old tradition among the Parsees to wish both partners. Ain't it a cute tradition?!

I am blessed to have AC in my life and wish we have a meaningful, loving life together as long as we live.

Would you like to make this cake? Here is the recipe.

Ingredients

1/2 cups All purpose flour

1/2 cup rice flour

1 cup dry coconut powder 

1/4 teaspoon cardamom powder

2 teaspoons baking powder

1/4 molten Amul butter

1/2 tin sweet condensed milk

100 gms Mawa

1/4 cup of sugar or more as you like

1 cup milk

In a bowl whisk together the dry ingredients first, then add butter and whisk till incorporated. Then add the condensed milk, sugar and mawa whisk again till sugar distributes well in the batter. Now add milk and whisk together to loosen up the batter into foldable consistency.

Prepare a tin by greasing and dusting with dry flour. I chose a heart shaped mould for obvious reasons, you can use any other as the occasion calls for. Pour the batter in it and tap the tin on the counter to even it out. I used a wet baking strip to control the rise of the cake. A blogger buddy had gifted it to me couple of years ago and I finally used it. It worked pretty well.

I preheated the oven at 200 degs, baked for 10 mins at the same temperature and then lowered the temp to 180 deg Celsius and baked further for 25 mins. Checked with a wooden skewer, it came out dry. Removed and cooled for an hour and a half. Then frosted it with ganache

The ganache 

1 bar of dark chocolate (I used 80gms bar of 50% cocoa)

1 Amul Fresh cream 200 ml pack

In a bowl melt together the chocolate and fresh cream in a microwave about 45 secs. Mix to get marbeled effect till all chocolate is liquid. Pour over a cooled cake.

Chill it before cutting and serving.

I picked out this nice plate to serve the cake on and got to know a bit of history about it. It is from AC's grandmother's collection of beautiful things that are lying in dusty cabinets that I am going to dig up some treasures from. This one is aged approx. 100 yrs. It is from Burma, a light weight porcelain. On the back is a logo that reads "Honeysuckle" with the Victorian crown prominent on it.

 

 Like a friend rightly commented on seeing the pics and it sums up my thoughts too...

"Many Parsis were settled in Burma and had flourishing trade as it was part of the old spice route (not many people know that). This beautiful plate must be an old English one and has probably seen many an elegant evening and much familial bonding. Precious!"

After visiting Mami and taking her blessings, AC took me out to dinner at Delhi Darbar, Colaba. We chose it for all our growing up years nostalgia sake and the food there still tasted so good. Greasy but good followed by a juice at another childhood favorite Canteena adjacent to the restaraunt. Later a walk by the Gateway of India. 

I had come to Gateway with my lover and it was a special feeling as that's where I had walked most late nights as a toddler held by the finger with my favorite uncles T kaka, MJK and Mothe baba everyday after dinner.

That night we returned home very content, my head lightly resting on the shoulder that has promised togetherness for life...

Catch me on the Mumbai Episode of The Great Indian Rasoi 2

 Koli episode

I am assuming you read about my exciting experience on the making of the Mumbai Episode of The Great Indian Rasoi 2. Sharing here the video.

The link is now available on Living foods
https://livingfoodz.com/episodes/the-great-indian-rasoi-2-3-episode-3-mumbai-s-unique-cuisine-335


Suranga Date has written an ode to the episode, a poem for the smashing Chef Ranveer Brar and one for me too!

तेलात चकाकले शुभ्र कांदे , हळूहळू झाले सोने , जणू मावशीन्च्या नाकी चमके साग्रर मोत्याची नथ; फटाकड्या हिरव्या मिरच्या तुटून पडती त्याञ्च्यावर , आणि कुणा एका ब्रारला ठसका लागताच, मावशी मान डोलवून , गळ्यातलं चाचपडून, टीव्ही क्यामेरा कडे बघून "अगोबाय !" हसू पडे … अंजलीचा हात लागताच "इश्श, मी येतच होते…" म्हणत स्वतःला त्यात झोकून देणारी वांगी , स्वादात डुंबत आतुरतेने चिंब कोळीमची वाट बघणारे सगळे , कोळी मसाल्याच्या होडीच्या तवा वापसीचा अपूर्व जल्लोष; आणि मग कोवळ्या पण जबाबदार हिरव्या कान्दापातीचे आगमन , आणि त्यांचे बोट धरून हट्टाने टीव्ही वर आलेले कोकम . सर्वांवरी एक झाकण , आसमंतात मावशीनचा फुललेला चेहरा, एक दणदणीत वाफ झाके मावशीनचा चष्मा. गोड तांदुळाचे वडे वाट बघती कोळीमची, परवानगीसाठी बघती अन्जलीकडे . आणि कोळी बांधवांचे अदरातिथ्य बघूंन अन्जलीचे कौतुक करून ब्रार भारावून जातो, आणि देवा  खंडोबा समाधानाने सागराकडे एक दूर कटाक्ष टाकत म्हणतात , "मी अनेकदा टीव्ही वर आलो रे , पण सर्वाना घेउन अंजली आली ,फार छान वाटलं !"

White onion slivers glistening in hot oil, with a tinge of  pale polished  gold, like the Pearly nosering adorning Mavshee's nose;   Item number mirchis rushing in all cut up and  doing their stuff, causing a Brar to cough, and a Mavshee to nod and crack up, quickly adjust her necklace, and surprise the camera with a heartfelt "Agobaya!".... And the brinjals, falling on to the tawa at the slightest Anjolian nudge, waiting and sizzling for the tiny shrimp,  inebriated with water. The celebrated Tawa Wapasi of the Koli Masala, spicing and saffronizing it all, and they agitate and stir as streaks and cuts  of green onion, lugging some Kokam  enter the scene.  A great cooking  behind closed lids, steaming and tearing, and the shrimp are done amidst a  clouding  of the specs of a Mavshi  checking it out  and waiting for it all... A thrilling welcome from Sweet Rice Wadas impatient to hold close the shrimp masala. And as the Brar sits, biting into  the wada and the shrimp, overcome  with the Koli Hospitality, the resplendent Khandoba watching it all, looks at a shining sea in the distance, and says, " You know what, I've been on TV many times, but this one with Anjali and friends is special indeed !".....

I am so happy about the rave response the episode has received from the audience.Would love to hear what you think about it.

 Have fun!

A Protein Rich Golden Toast

When a new student of Hotel Management asks you for an innovative recipe, you just jump at it. So here you go Gautami a step by step recipe just for you.

Ingredients

1 cup soaked and ground chana Dal or moong dal

1 medium onion diced fine.

2-3 green chilies chopped fine

1/4 cup corn kernels

1/4 cup chopped cilantro

salt to taste

4 slices of bread or two brun paos like I used.

1/2 tablespoons oil

First mix in a medium bowl the soaked and ground chana Dal or moong dal with finely diced onions, fine chopped green chilies, chopped cilantro, corn kernels and salt.

Apply it on the slices or cut side of the brun.

Put them on a seasoned non stick pan facedown and shallow fry with little oil till golden.

Turn over and toast up the other side of the bread like this.










Remove on a plate and serve with ketchup.

  Then don't wait, just take a bite into a warm wonderfully savoury  Protein Rich Golden Toast ! 

These are so filling that after 2 each of those we skipped lunch !

Ganpati 2015

  

The morning pooja, abhishek with Atharvashirshya chanting

While we were away in Bangalore for 7years I would miss the family Ganpati. So my father started this new tradition on my request of doing a pooja on Ganesh Chaturthi. We have a pancha dhatu Ganpati idol that we offer Pooja only on this day and then it goes back to its mantle after the uttar pooja in the evening. I follow many family traditions but this one is truly my own.

Here is all the food that happened along with the poojan ...

Half day, fasting feasting begins with chopped apple with condensed milk, after the pooja.

 Microwave Sabudana khichadi, Batata Kees, Kokum coconut chutney and curd for the late afternoon meal.

 The evening pooja, uttar pooja

Naivedya in the evening, Modak - mango pulp in the cover and regular jaggery coconut filling inside, Top left Keshar pista Shrikhanda, Left bottom Goad shev, Top right Motichoor ladoo (bought out) and bottom right Alepaak pohe.
There was varan bhaat toop and green coconut coriander chutney too, see pic above.