AnnaParabrahma Ties Up With Home Chefs

We are happy to announce that with your patronage we have done well and now plan to widen our product range.

As part of our expansion plan, we are is tying up with home chefs to bring to you specialties from different communities. You will find delicacies from Pathare Prabhu, Bengali, Parsi communities available soon on the Eshop.

It is the season of Gaboli or Fish roe and who better than Zinobia Schroff can make this seasonal delicacy. GARAB NU ACHAAR is just a click away. Order it now while the stocks last.

http://www.annaparabrahma.com/Zinobia-Schroff/Garab-Nu-Achaar-200gms-id-2553537.html

A PEEK INTO THE KOLI MONSOON KITCHEN, AUGUST 10, 2016

Men sitting on the verandah, one end of the fishing net tied to the pillar and the free ends being mended, women cleaning dried fish for the day’s curry is a common scene in Thal during AagoT or monsoon. Life is slow and gloomy. Everything smells damp, the walls, clothes and even the fishing nets with their saltiness of the sea still intact. A Koli home in Thal has that omnipresent smell of dried fish, which has been stored for the AagoT.

http://indiafoodnetwork.in/2016/08/10/a-peek-into-the-koli-monsoon-kitchen/

GANPATI SPECIAL: CHICKEN CURRY WITH EGGS FROM THE KOLI KITCHEN, September 8, 2016

“Gauri Ganpati che sanala, go Baihini, baygin sange chal maherala.”
Come Ganpati-Gauri festival and this iconic song is played everywhere in the Koliwadas. Most Koli women married within the community and many in the same village in the olden days, unlike me who married a Parsi...

Click here to read more.
http://indiafoodnetwork.in/2016/09/08/ganpati-special-chicken-curry-with-eggs-from-the-koli-kitchen

Hirvya Vatanya cha Masale Bhaat

Masale bhaat is the one pot quick rice that is churned out in 20 mins with a pressure cooker, a whistle or two in many a Maharashtriya home in modern day. It is a must on a wedding menu. We love it anytime. Gone to the doctors, come back home and make masale bhaat. You have unexpected visitors, the quick and tasty masale bhaat is ready to serve. Running short of other things on the party menu add a masale bhaat to it. Its that easy to make.

This Hirvya Vatanya cha Masale bhaat was made for lunch yesterday. I was dead tired from a super difficult Tuesday when we spent 4 hrs each way commuting from Nerul to Churchgate. The morcha protesting the demolition of Ambedkar Bhavan had brought South Mumbai to a stand still. We were unfortunate to have a docs appointment on the day. Anyways got a second opinion on Dad's cardiac condition and its a relief to know that surgery is to be avoided as of now. He is 75 and quite fit otherwise. So Wednesday morning I slept in, believe it or not Dad let me do it. Then at 11.30 am I woke up and by 12 noon we were eating a warm Masale bhaat.

I usually use untoasted masala for my masale bhaat like here in Toor Masale Bhat. Many times when we don't have the Kachha masala ready I use my Gondavale Goda Masala for a quick one. However this time I ran out of it. My friend Soumitra Velkar had gifted me the Parbhi Sambar Masala and it smelt so similar to my Gondavale Goda Masala so I thought let me try a Masale bhaat with it. No surprises the Masale bhaat turned out perfect.

Here try it out and you have two options for the masala now.

Serves 2-3

Ingredients

250 gms Wada kolam rice, washed
1 cup fresh green peas shelled or frozen/ Hirve Vatane
1.5 teaspoon Parbhi Sambar Masala OR Gondavale Goda Masala
2 tablespoon oil
1 teaspoon mustard seeds
0.5 teaspoon turmeric powder
2 green chilies slit
salt to taste

Heat oil in a small pressure cooker. Splutter the mustard seeds and let in the green chilies. Add the Hirve Vatane and washed rice. Add the Parbhi Sambar Masala OR Gondavale Goda Masala and turmeric powder. Add salt without forgetting. Add water according to the quantity of rice and close the lid. Allow 2 whistles. Put off the cooker and allow to cool completely before you open the lid.

To finish
1 teaspoon ghee
2 tablespoon jaggery
1/2 cup grated coconut
1/4 cup fine chopped cilantro

Open the lid of the cooker. Fluff up the rice. Sprinkle the jaggery. Drizzle the ghee over the rice. Top with grated coconut and chopped cilantro. Give a nice mix. Serve hot with roasted papad, pickle and buttermilk in summer or a warm Tomato/ Kokum/ Chinchecha Saar in the cooler climes.

Enjoy this very fragrant Hirvya Vatanya cha Masale Bhaat !

The Bombay Curry I Simply Love

The Bombay Curry with Mushrooms  

My Bombay Kitchen by Niloufer Ichaporia King is a wonderful book that I cook from often. It is a wedding gift I received from my blogger buddies Evolving Tastes, The Cooker and Vadani Kaval Gheta. Gosh its a decade since we have been friends. ET visits me when she is in India. I look forward to meet the other two. This is also to thank you girls for this lovely gift which my hubby too approves of. After all the true success of a cookbook is when the recipe is cooked week on week as a family favorite and so you know why I am late to show it off here and thank you!

This is one curry I simply love to cook, eat and entertain with. I know that when I make this curry my party is a hit. 

The first few times I made it AC ate it without complaining, which means he is happy. Slowly he opened up like he always does and shares great gems of advice. He said his mother roasted the masala till it was lightly browned and nutty. The roasted masala curry is deeply satisfying. So now I roast the masala just like he said, patiently. He recounts his mother used a tablespoon of besan instead of roasted chana dal. I like the texture of roasted chana dal ground in the masala while I think besan might make the curry a little pasty. So I stick to the roasted chana dal, I may try with besan when I feel a little more adventurous. 

In the book too there is a note for the roasted masala, roasting the seeds in the masala for a richer brown color.

So here is The Bombay curry for you to try. I have reduced the quantities to Serve 2.

Ingredients

10-12 Mushrooms/ 2 chicken drumsticks/ 2 eggs / Seafood or whatever you fancy/ 

  *Pomfret heads* or *Cauliflower stems*

1/4 coconut, grated

2 cloves garlic

1/2 inch ginger

1/2 teaspoon kashmiri chili powder

2 teaspoons raw peanuts

1/2 teaspoon roasted chana dal

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon white poppy seeds

1/4 teaspoon turmeric powder

1 inch cinnamon stick

2 -3 cloves  

1 medium onion chopped

1 small potato quartered

1 sprig of curry leaves

salt to taste

1 tablespoon oil

1. First in a grinder measure out the grated coconut, garlic, ginger, Kashmiri chili powder, raw peanuts, roasted chana dal, coriander seeds, cumin seeds, poppy seeds, turmeric powder, cinnamon and cloves. Grind together everything using minimum amount of water into a fine paste.

Once the masala is ground its easy to make the curry.

2. In a deep pan measure out oil. Season with curry leaves, add the chopped onion saute till transluscent. Now add the masala paste. Roast it till the masala is fragrant and red. The oil should be released by the masala, keep your patience. This should take about 15-20 mins. Watch it so it does not burn.

3. Add potatoes to it and coat with masala. 

4. Add the non veg or veg of your choice and coat it with masala. Cover and cook for 5 mins.

5. Now top up with enough water about 300ml to cover the non veg or veggies.

6. Cook it down to a nice creamy curry.

Serve the delicious curry with steamed Basmati rice. I am not a fan of Basmati but quite enjoy this curry with it. Sometimes I make Surti kolam rice to go with it. 

I must share a secret. This curry is indeed best with rice to mix with your fingers but let me tell you, it make a delicious combo with hot soft puris too.

This one is with boiled halved eggs


---------------------------------------------------------------------
Updated 11 Feb 2018    : With Pomfret heads
For The Ugly Food Project

We the HAVES always waste a lot of food on our plate. That is ugly. This food can always be fed to animals. We buy blemish free fruits n vegetables and so the seller discards the Ugly food. Even a slight rot on a vegetable from the fridge can be removed and nutritious food can be created. I am guilty of not using seafood heads in my cooking for the bawa. Sometimes I give away things like lobster heads to anyone who accepts them. With a little bit of creativity we can feed the HAVE NOTS. This is my contribution to @chowder_singh 's The Ugly Food Project. If you are interested in contributing ideas and recipes, join the group on FB.

I usually keep aside pomfret heads so I can make a curry for my househelp. Earlier when I used to tell the fish seller to take those away she requested me to keep them for her.

You can use veg and non veg ugly food to create this delicious curry. Cauliflower stems would work really nicely too.

A Dhansak My Bawa Loves

Today I share here a Dhansak recipe I make in my style and my bawa husband polishes off heartily. The three dal combo is just so delicious. Dhansak is traditionally made with meat but I am posting the veg version here. Especially for those friends who are vegetarian and have been requesting for it. 

Usually I add the chicken to the pressure cooker itself when I am making the dhansak for just my Bawa after removing the cooked dal and veggies for me. Cook it further for 1 whistle. That is just to tell you how to make it non-veg if you want a meaty version. I haven't yet made mutton dhansak. My husband's theory is not to slaughter animals but no harm in eating frozen meat. So we buy only frozen chicken. Go figure !

How is my dhansak better? I add the micro methi greens at the final stage just before pureeing and homogenizing the dal and that adds an amazing freshness to the dhansak. 

Traditionally dhansak can have brinjal, tomatoes, carrots or any vegetable in your fridge that you want to use up. Like my archaeologist Parsi friend Kurush advised, add all and any veggies in the dhansak and feed to the veggie averse husband. He will eat it as long as it is hidden in the dhansak. When he said that I was already using that strategy on my unsuspecting husband as do Parsi Mummas and brides.

A few months before I got married I was living in with my Bawa as we wanted to crease out anything that might cause hiccups in the marriage. At the time he fell severely ill. He craved for foods from his childhood. Even before marriage I suddenly was in a wife's role nursing him back to health. So early on I realized there was no escaping the dhansak. I bought 4 of Katy Dalal's cookbooks, Jamva Chaloji both part 1 and 2 plus Vitality and Seafood Fiesta. They were very helpful for me a non-Parsi to learn Parsi cooking in the absence of Mummy, my MIL. 

Soon I was to realize that recipe books are excellent to start but tastes one grows up on are such indelible memories. My husband is a much pampered son and extremely finicky about food. I have managed to figure out only a week's menu that he has approved of and I keep repeating week after week now. 

One of the smart things I did was to make a dhansak masala in those pre-marriage days and started cooking for A and stopped the Bhonu tiffin that came from the caterer. The dhansak masala was perfected in the last 6 months. Finally its something I use in my daily cooking post marriage in the few pulses my husband eats without fussing. I have relatives and friends who love my dhansak masala. I have slipped it into their bags when they visited and asked them to try it. So it is not just my Bawa approved but I can say Parsi approved. It's up on the E-shop. Besides the Dhansak masala there is a Garam masala specific to this community which is used for meats and veggies too. Look for the Parsi Garam Masala on the Eshop.

The components of my Dhansak are... KoLu (Pumpkin) - bhaaji (methi microgreens). You can go all the nine yards with the veggies.

Ingredients

1/2 cup toor dal
1/4 cup masoor dal
1/4 cup moong dal
a small piece pumpkin
2 bunches methi microgreens
1 tablespoon fried onions / Birista (I make large quantities and freeze it in an airtight box.)
1/2 teaspoon ginger garlic paste
1/2 teaspoon Dhansak masala (click to buy)
1/4 teaspoon  Parsi Garam Masala (click to buy)
1/4 teaspoon turmeric
1/4 teaspoon red chili powder
2 teaspoon oil
salt to taste

Wash and soak all the dals for 1/2 hour in the pressure cooker vessel.

Add the chopped pumpkin, birista and all the masalas. The ginger garlic paste. Top up with water to cover the dals. Drizzle the oil, add salt. Mix well. Cook for 3 whistles in the pressure cooker.

Open the cooker after cooling completely. Homogenize and puree the dals n pumpkin. Now add the cleaned washed and finely chopped micro methi greens. Mix well. This is the technique that makes my dhansak stand out. It is what brings freshness to the pureed dal.

Parsis enjoy their dhansak with brown rice and Kachumbar, a simple salad of chopped cucumber, tomato and onion with a squeeze of lime.

Before I close this post let me just clarify that Dhansak means Rice (Dhan) with veggies (sak or shaak). Which means I cannot part without giving you the recipe of Brown Rice. Here Brown rice does not mean unpolished but caramel laced rice therefore the tinge of brown.

I am giving the recipe of the brown rice I make at my home as per my husbands preference. I do not caramelize sugar to get a dark brown color but a just creamish brown does it for him.

Dhan or Brown rice

Ingredients

1 cup Basmati rice

2 teaspoons fried onions/ birista

Wash and drain the basmati rice. Leave it for 30 mins. In a vessel measure out 1.5 cups water and bring it to a boil. Add the washed Basmati rice to the boiling water. Cook until rice it cooked yet separate. Fluff up with a fork.

Serve as plated here.

I make Dhansak atleast once a week and on days when we worship the people who have passed on to the other world. Yes Dhansak is never made on an auspicious day. It is a remembrance meal and so its no fuss and easy to make not really elaborate yet complete with rice, veggies and meat. Very comforting indeed.

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