Talking About The Exotic Koli Pickle: Bombay Times 17 March 2016

Buy it here.

http://www.annaparabrahma.com/Koli-Style/Amboshi-cha-Loncha-200gms---copy-id-1068421.html

Prawn Pulao

I am a Koli and I can say this with authority that the Prawn pulao is not a traditional Koli recipe even though modern Koli make Prawn pulao commonly in their kitchens. The word pulao or pilaf is Persian in origin and therefore many attribute the origins of Pulao to Persia. But you will be surprised to find the mention of game meat cooked with rice in the Mahabharat.

So if you thought that Parsi prawn pulao is authentic Persian you are wrong. Rather it is something created from local ingredients available to the early Parsi refugees that settled first in Sanjan and then moved to other parts of Gujarat and Mumbai. The dhania or coriander is such a give away!

Nevertheless this is a delicious quick to make recipe. I don't know what I would have done if there was no Prawn pulao recipe on hand whenever I want to please AC that too in a jiffy.

Serves 2 

Ingredients

150 gms Basmati rice
150 gms shelled and deviened Prawns
1 onion chopped or 1 tablespoon Birista
1 tomato chopped fine
1/2 teaspoon ginger grated
1/2 teaspoon garlic paste
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 green chili mashed
1/2 cup chopped cilantro
1 tablespoon oil
300 ml water

Wash and drain the basmati rice in a colander and allow to stay for atleast 1/2 hour.

Later heat oil in the pot. If using onion fry till brown Or use ready birista. Add chopped tomato. Add the ginger - garlic, fry till the tomato forms a paste. Add the dry powders of turmeric, red chili, coriander, cumin, mashed green chili and give it a stir. Add the prawns. Now follow in with the soaked and drained Basmati. Top up with water. Cook covered till water is absorbed by the basmati.

Open the lid, sprinkle chopped cilantro and fluff up the rice with a fork very carefully so as not to break the long grains of rice.

Served warm to my happy hubby.

Dotty this recipe is up here just for you, now go cook and show me how yours turns out. Bon apetite!

Made with whole prawns 🦐 just like in a paella. Also used Suhana biryani masala. A shower of grated coconut and cilantro a Koli habit.  Absolutely delicious. First time tasting my own prawn pulao. 14 April 2024

Navroze Mubarak!

It's my first Navroze after marriage. There has to be Ravo (sheera with cardamom and nutmeg) for all auspicious days for the Parsis. So I made Ravo, Saee's Mawa cake, Dhan Dar served with gajar-mewa nu achaar. Yes its a simple lunch as we will be eating at the community dinner or Gambhar tonight at the gymkhana.

I have my own mawa cake recipe but I have so far baked only eggless cakes as per my  Maharashtriya family's preferences. Since on the Parsi side eggs are omnipresent in food and customs. I went ahead and baked my first ever cake with egg! 

Well new year's beginnings, I am hoping will change atleast a few things in my life.

Posting this under the label Remake, where I cook and review recipes from other blogs. So what are the things I did in my Parsi Kitchen? 

1. I don't have muffin moulds in this kitchen so I used a square borosil dish.

2. Used 2 cups sugar as in the original recipe as AC likes his sweet dishes actually sweet unlike me. I like mine faintly sweet.

3. I skipped the doodh masala Saee used. Instead I used elchi-jaiphal as the Parsis do.

4. Since this is baked in a square dish I baked this cake at the same temperature of 150 deg C but for a good 1 hr. Until it was a golden.

The verdict:

A beautifully light crumb with a thin crust on the outside. AC loved it and that says a  lot. 

Parsi Patra Nu Bhonu, Its A Pangat Too

 

Oh yes! If the Maharashtriya love their pangat the Parsi love theirs too. I got to to know this only at our reception. Like we Maharashtriya call the 'kelichya paanavarche jevan' the Parsi call theirs 'Patra nu bhonu' which is a meal on banana leaves. When the meal is served to people sitting in a row by many servers its called a Pangat.

So a Pangat it was from the Parsi side too. I smiled at the common love but if you thought the menu would be similar you are wrong. A Maharashtriya kelicha paan traditionally has only a vegetarian menu as you saw in my pangat. While it may shock those who don't know that Parsi bhonu is all the way non veg even though it is eaten on a banana leaf. It would be sacrilege for the Maharashtriya.  But then if you have eaten the bhonu once especially if its by Tanaz Godiwala then you que up for it!

AC's family has always had bhonu catered by the Godiwalas, whether it was for my SIL's marriage or the Niece's Navjote. This set is his favorite, he was obviously careful about choosing for our wedding feast. He joked that a Parsi decides to attend the wedding only if the invite goes with a message that Godiwala is catering :) ;)

The bhonu starts with gajar mewa nu achar, saria and rotli then come the chicken farcha, followed by parcels of Patrani Macchi, Lagan nu custard after this the mains of Mutton pulao and dal.

Starters

Golden fried prawns ***** AC simply gorges on these at every chance but he could eat only a few at our own reception. If my nose could talk it would say they smelt delicious as they fried when I was changing into my lacy white in the Vanity room.

Pepper chicken ***** He loved it.


Bhonu

1. Patra ni Macchi***** What's a Parsi wedding without it says my Bawa.
2. Chicken farcha ***** The batter fried massive pieces of chicken are yet another set of jewels from the bhonu.
3. Lagan Nu custard***** Yay! I tasted this and loved the smoked flavor of the custard as it is baked on wood fire. The dominant taste of  nutmeg was just amazing. Yes I made an exception on this day.
4. Mutton Pulao***** Every Parsi looks forward to this in the feast.
5. Masala ni Dal***** ditto. The Parsis love the Pulao dal combo.
6. Gajar mewa nu achar*** I have tasted many variations of this and its not one of my favorite versions.
7. Rotli
8. Saria***** My man eats heaps of this.

The ratings are on a scale of 5, mostly by AC and I have added my comments too for some that I tasted.

The caterer sent us a huge thaal loaded with some leftovers and a week's stock of custard for 2. Which AC enjoyed every bit. I was glad I was not cooking for our first week into marriage!

 The squares of custard are small, I say! You see the patrani macchi, chicken farcha, saria, rotli on his leaf. 

Did you notice that people are happier with a shorter menu of Non veg meal while the Veg meal is so much more elaborate and vegetarians like to dip their fingers in more no. of things?

The Maharashtriya Pangat

A good caterer allows one to relax and enjoy the celebration. Here is Girish Ketkar of Ketkar Caterers checking with each and every person in the pangat. Well done!

When we decided to get married AC and I were very clear we wanted to host separate receptions. We did not want any clashes in cultures. Until someone commented, "What's a union if both the sides don't get to meet each other. 

After which we simply started looking for a hall that would be convenient for everyone to attend and for us to host it. We chose a Parsi heritage hall. He had already made up his mind that his catering will be done by Tanaz Godiwala, menu post to follow. It was obvious that the Parsi Bhonu would be Non veg with Non veg starters. We finally decided we wanted everything in our reception to stand for our union, a mixed marriage of Parsi and Maharashtriya. I wore a Gara to the Civil ceremony. So in the reception I walked in a Paithani and changed into a French lace white saree to show my acceptance of my husband's Parsi culture. 

I was still looking for someone good for the Maharashtriya menu and since majority of my family is veg we decided to have a Veg Menu and Veg starters. Out of the blue came a recommendation by Dr. Mohsina Mukadam, anthropologist and food historian and who can ignore that kind of a reco. I trust her sensibilities for they are much like my own. She insisted I try Ketkar Caterers, she also mentioned that his matar karanji is to die for. I went to meet him, after a quick brief about what I wanted; he waved a magic wand and saw me off with hot samosas and Dalimbi Usal packed for home.

That tasting got him our reception catering and yes Matar Karanji had to be on my menu. When I told him I wanted a pangat he was thrilled. He would be doing a pangat after a long time. He almost called me a revivalist. A pangat is a traditional Maharashtriya sit down meal where servers coax you to eat till you burst. Its the 'agraha' that makes all the difference, he said. I knew I had trusted my reception catering in good hands. We agreed on a traditional Maharshtriya menu that everyone would love. 

Love they did, both the Parsis and the Maharashtriya! Proof is in seeing.

There was a counter serving shev puri and masti chaat which drew the crowd, it always does, doesn't it?

That was my keli cha paan or banana leaf meal. A few things are missing on it like the chutney, pickle etc.

The Maharashtriya Keli cha paan had :

1. Matar Karanji - Peas in pastry crescents ***** I gobbled up quite a few, flaky crusty and delicious totally!
2. Kothimbir vadi - Cilantro savory fried cakes **** Crisp on the outside and soft inside, just as it should be.
3. Dalimbi Usal -Vaal / field bean in coconut curry) *** I would have loved this to be thicker in consistency.
4. Bharli Vangi - stuffed baby brinjals **** These babies were good.
5. Sukki Batata bhaaji - dry yellow potato bhaaji **** Dependable always, nice hinga-mohri podni.
6. Puri  and phulka- fried bread and flat bread ****
7. Steamed rice ****
8. Varan - yellow dal *****
9. Masale bhaat- Maharashtriya pulao **** 
10. Sol kadhi - Indica garcinia coconut milk curry ***** This was a total hit!
11. Kesar Mewa Shrikhanda- thick yogurt based sweet with saffron and dryfruits ***** Thick, lickable and loaded with nuts.
12. Gulpoli - a jaggery and chickpea dough stuffed flatbread **** Its a rare appearance on wedding menus and many guests flipped over it.
13. Chana chaat 
14. koshimbir- Maharashtriya salad
15. Ghee, lime, stuffed n fried green chilies, pickle, papad, green chutney
16. and Pista Kulphi to close.

I have rated each dish and the 5* are my most favorite.

And we finally sat down for the meal. Exhausted and too tired to eat. We just tasted the food and wished it was someone else's pangat we were sitting at so we could have relished slowly. Its really not possible to enjoy in your own wedding reception when all you want to do is rest after a long day and anxiety.

The Food was fabulous and the service was lovely too. Thanks to Girish Ketkar of Ketkar Caterers. Anyone booking his catering please invite me so I can enjoy his food in a relaxed mood.

The Yellow Glow Of The Turmeric and my Halad Menu

What's a bride without the glow of turmeric? Even though we were going to have a civil ceremony to avoid all religious ceremonies my Mama and Mami insisted I have a Halad ceremony in the village.

On the day of the Halad I was taken to Varsoli to perform a special pooja at the Khandobacha Darbar and get blessing for the wedding to follow. Khandoba being our family deity all our auspicious beginnings are with his blessings. Then we visited the Thaleshwar, Bhavika Devi, Vithal and Tulja Bhavani Mandir in the village before going to our family God's abode. You see me setting out for darshan.

After the darshan 5 married women applied halad to me at the Family God's. Following it I was taken to the Holi platform in the village and then to our Kalkai's (Kali) home. Before finally sitting down to a halad at my ancestral home. 

A lot of fun was had by the village women. Each one applied turmeric on me and blessed me. I offered Oti to all the women who attended. Oti is a gift set consisting of a blouse piece, coconut and halad kunku in the minimum. I also added a Koiree (rice-turmeric-vermillion box) and packed all of it in a Batua. I had ordered the batuas and blouse pieces done in beautiful Kantha work all the way from Shantiniketan from 'Suryabartta' an enterprise run by my blogger buddy Sayantani's Mum, Mamata Mahapatra. Go ahead order from them that would support the artisans directly.

None were allowed to leave without eating. The menu for those fasting as it was Sankashti was 

1. Sabudana Khichadi

2. Wafers

3. Malai Pedha
4. Cold drinks, soda

While for the majority who were not fasting it was 

1. Rice 

2. Pivli dal

3. Gavar batata bhaaji

4. Chavali chi bhaaji

5. Lasun chutney

6. Pickle

7. Pheni (rice papads)

8. Koshimbir

9. Puranpoli ( made by the AnnaParabrahma team led by Kavita) 

The Puranpoli was a total hit. Guests ate it and even took home. That's why I had requested for it to be packed in singles.

The Halad ceremony touched my heart for I was among the people who love me and who care for me.

A Koli Weds A Parsi

Did you see this headline? Oh yeah we made history, a Koli tied the knot with a Parsi ! Just kidding ;)

After knowing each other for almost a year, we finally decided that a partnership for life looked feasible. So here we are AC and me all decked up.

My maternal uncle and aunt hosted a beautiful Halad ceremony for me in Thal which was attended by all my relatives and friends from the village. Which was followed by a civil ceremony. Then a reception for all our friends and family in Mumbai from both, the Koli and Parsi sides.

I will share the menus of all my ceremonies separately as I know you would be most curious about it. The reception food represented both the communities. Watch out for it :) :)

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!