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!

A special edition of 'Koli yet Veg' class for Nupur

Thanks for a fantastic time Anjali! Your Dad is wonderful n Gauri was superb company. Will write again from the US.
Hugs
Nupur

As soon as Nupur went back home she wrote this note to me. A testimonial of the wonderful time we had together.

We have known Nupur for almost 9 years through her blog, One Hot Stove. Her A-Z Maharashtrian cooking series was a hit, it ran from Sep 2005 till Mar 2006. The blogs have bound us through shared stories of our pets, families, hobbies, passions and life. So meeting her was a natural extension of our online friendship.

She was here in India after almost 5yrs to be with family. I feel honored that she planned in advance with me for this class. As I write this she would be on her way back to the US.

She had requested me to do a short version of the class and so we decided on 4 dishes to be taught. I suggested the dishes and she chose the menu from it.

Here is what we cooked ...

1. Valacha Birda
2. Rice Roti
3. Kokum saar
4. Potato onion bhaaji

5. Vali Lasun chutney

What's a meal without...

6. Rice
7. Badampak er Shengdanepak
8. Rice Papad and Mirgund

So these completed the lunch menu but not in the picture.

My architect friend Gauri joined us for the class and her daughter Srishti gave company for lunch.

We talked so much that the time just flew by and before we knew we were saying good byes and farewells. Partings are incomplete without gifts isn't it? So we exchanged food gifts what else do you expect food bloggers to do. Nupur gifted me spicy mango, chipotles and Habanero pepper seeds quite a lovely chili theme in addition to Basil seeds and her favorite oatmeal soap and like a true voracious reader that she is an Agatha Christie. 

My gifts to her, Vaal, rice papads, Badampak er Shengdanepak and my chai masala.

As always people who attend my class always ask for my masalas, Nupur too bought my Koli Masala and can't wait to see what she churns up with it.

Updated : Read here Nupur's post about her experience of this session of the 'Koli yet Veg' class.

Of Designing Courses And The 'Koli Yet Veg' Class.

I think this is the most creative phase of my life and closest to my heart, it being about the community that defines who I am, the Koli community.

It all started when Manisha of Indian Food Rocks visited India last November. We decided to meet at the Colaba Market as I wanted her to enjoy some great seafood while she was in Mumbai, she loves seafood and how. It was after some 30 yrs I was visiting there and so was she. The market has changed from being a large shed to a proper building that now houses the fish market on the ground floor and a Government school on the floors above it. Manisha was trying to catch up with as many friends and relatives as possible so though she bought a good variety of fish we were not able to cook together, so that is for another time until she returns. Totally unbeknownst, this was going to be a new journey for me!

You read about the wonderful day I spent with Meera Sodha. In just another few days her book 'Made in India' will be published, you can pre-order on Amazon right away too. It was at the time I decided to start such events for those who are truely interested in exploring my Koli food and culture because I simply loved doing it.

The most recent post covered the celebration food of the Kolis. Also during that session I mentioned that fishing was under regulation during the monsoon. It is the time when deep sea fishing is closed and Kolis as a community turn mostly vegetarian especially during Shravan when it is strictly followed. There were questions on what does a Koli eat during monsoons? This prodded me to design the menu and course which reflects the Monsoon cooking in Koli households. This is a representative vegetarian menu of all those fasting days like Somvathi amavasya or Surya poojan or some weekly fasts like Mondays, Thursdays and Saturdays when people abstain from non veg or fish. Plus I am a vegetarian and so is majority of my family, we are an anomaly but no less Koli. We have grown up eating seafood until we turned vegetarian this is how we cook now in our kitchens therefore Koli yet Veg!

So here is what you can expect in the 'Koli Yet Veg' class

Our plan

1. Start at 10 am over snacks and tea/ coffee.

2. In the Kitchen cook up Koli yet vegetarian fare.

3. Lots of talk on Koli food and culture thru the 5hrs. 

Though we will cook veg food, talk on fish is not prohibited. Watch a slideshow on Koli Culture. Get the answers to questions like When do they eat veg? What is the significance of monsoon in the life of a Koli and their food? What are the Koli pantry staples?

4. Sit down to an authentic Koli Vegetarian meal.
5. Claim your packet of Taster Pack of my masalas and some goodies. Part with happy burps by 3pm 

Menu:

1. Stuffed ladies fingers/ Bhendhya cha bharit

2. Sprouted field beans curry/ Valacha birda

3. Moong dal with ground masala / Hirva Masala Moog Dal

4. Rice roti/ Chavalachi roti

5. Steamed rice/ Dhaan

6. Light Indica garcinia curry/ Kokum saar

7. Raw mango pickle/ Kegyarcha loncha (seasonal)

8. Wet Garlic chutney/ Lasnachi chutney

9. Rice or poha papad/ Phenya

10. Fried brinjal/ Talela Vanga

Fee: Rs. 2000 per head

Open only for a table of 6 per session.

Pl. note this class does not include a visit to the market like the other Fresh Seafood workshops.

Encouraged by the surge in visitors on my FB page and the blog, the love of my patrons and friends. I have been thinking about several different ideas that will appeal to you all.

I have started a new series on the FB page and twitter called #KnowYourSeafood Oh yes and I am twittering more now ‏@Annaparabrahma

Here are some more themes that I am still designing for the workshops.

• Cooking with Dried Fish
• A Crustacean Feast
• Tastes from a Koli Wedding
• An Everyday Koli Meal

See you around!