Links

History
Temples
Traditions
Did You Know?
Hall of Fame
Likhaan
Committees
Miscellaneous
 
 

Your Recipe

Do you have some parbhi recipe to share? Then do so here .....
 
 
Online Directory
Search the contact details of listed Pathare Prabhus.

Shravani Shanivaar 

 
Ingredients:-
 
Rice (Preferably Basmati) kg
Peas (Muttar) 100 gms
Red chilli powder 1 teaspoon
Garam Masala Powder  of teaspoon 
Turmeric powder  teaspoon
Curds 1 tablespoon 
Green Chillies  3 (slit lengthwise)
Oil or Ghee 7 teaspoon 
Cinnamon stick  1 inch piece
Cloves  4
Cardamom  2
Shah Jeera (Black cumin seeds) teaspoon
Jeera (cumin seeds ) teaspoon
Coconut milk 
Ginger paste  1 teaspoon 
Sugar  teaspoon 
Water 
Salt  To taste 
Coriander  For garnishing 
   
Procedure
 
Wash the rice. Drain it and keep it aside for atleast half an hour. In a thick bottom pan heat oil (or ghee). Then add the whole garam masala (Cinnamon stick, Cloves, Cardamom, Shah Jeera (Black cumin seeds), Jeera (cumin seeds ) ). Add the rice and fry for minute. 
 
Add peas, powdered masala, salt, ginger paste, sugar & curds. Mix well. Add coconut milk and water. This mixture of coconut milk and water should be twice the quantity of that of rice. Keep on high flame till it boils. then lower the flame and cover the pan with lid till the rice cooks. Garnish with finely chopped coriander leaves. Serve hot. 
 
 
Vade  (Rice Flour Puris)
 
Ingredients
 
Rice flour  1 cup
Urad Daal flour  cup
Cumin seeds  teaspoon
Coriander leaves  2 tablespoon 
Turmeric powder teaspon 
Oil   1 tablespoon (For dough )
Oil  For deep frying 
Warm water 
Salt  To taste
   
Procedure
 
Make a paste of cumin seeds, coriander leaves and green chillies. Mix rice flour, urad daal flour, salt, the grounded paste and oil into a fine dough with warm water. Make small lemon size balls from the dough.
 
Roll one ball on a plastic sheet like a puri, neither too thin nor too thick. Deep Fry in hot oil. Serve Hot.
 
 
 
Ingredients
 
Rajeli bananas 3 (big)
Sugar 9 teaspoons
Rice flour 5 to 6 tablespoons
Salt To taste
Oil For deep frying
   
Procedure
 
Smash ripe Rajeli bananas. Add Sugar to it (sweetness may vary). Keep aside for atleast half an hour. Then add rice flour to the mixture. Put approximately a flat table spoon mixture in hot oil. Deep fry the umbars.
 
 
Bhendi (Ladyfinger) Bhaaji
 
Ingredients
 
Ladyfinger (bhendi) kg 
Red chilli powder  2 teaspoon
Parbhi Sambar  2 teaspoon 
Turmeric powder  1 teaspoon 
Aamchur powder  teaspoon
Asafoeteda (hing) teaspoon
Oil 4 tablespoon 
Salt  To taste 
Desiccated (grated) coconut (fresh) 2 tablespoon for garnishing
   
Procedure
 
Wash the ladyfingers, wipe them and cut into half inch pieces. In a thick bottom pan heat oil add astafoetada to it. Add the lady finger and keep on a low flame. Add  red chilli powder, parbhi sambar, turmeric powder, aamchur powder and salt. Stir and keep lid on pan. Put water on lid and keep for flame 10 min. Garnish with desiccated coconut. Serve hot. 
 
 
Kaakadiche (Cucumber) Sambare
 
Ingredients
 
Cucumber 1
Red chilli powder  teaspoon 
Garam Masala  (Parbhi Sambar) teaspoon
Turmeric powder  teaspoon
Coconut Milk  coconut 
Rice flour  2 tablespoon 
Sugar  3-4 teaspoons 
Asafoeteda (hing) a pinch 
Salt  To taste
 
Procedure
 
Peel the cucumber. Remove its seeds and cut into small cubes. In a thick bottom pan put the cucumber pieces, asafoeteda, red chilli powder, parbhi sambar and  turmeric powder. Add water and cook till the cucumber is tender. Dissolve rice flour in thin coconut milk and add to the cucumber mixture. Boil for some time and add thick coconut milk. Add sugar and boil. The sambare should have a thick consistency. Serve hot
 
 

Godee Batati (Potatoes in gravy)

 
Ingredients
 
Potatoes 4 medium size
Red chilli powder 1 teaspoon
Parbhi Sambar 1 teaspoon
Turmeric powder teaspoon
Cloves 2 pieces
Cinnamon  inch piece
Asafoetida (hing) a pinch 
Oil 4 teaspoon
Ghee 3 teaspoon
Ginger paste teaspoon
Salt To taste
Onion (optional) 1 big piece
   
 
Procedure
 
Peel the potatoes and cut each into two pieces. In thick bottom heat the oil and add cinnamon stick, cloves and asafoetida. Add potatoes, ginger paste, chilli powder, sambar, turmeric powder, salt, water to cover the potatoes. Keep on low flame. Put a lid on pan. When the potatoes are tender add ghee to it and keep it on flame for a minute. This gravy should be thin and oily.
 
Optional
Onions and garlic can be added on non-fasting days. Cut onions length wise and add it with potatoes while cooking.   
 
 

Chutney

 
Ingredients
 
Coconut (grated)
Coriander leaves  2 to 3 tablespoon 
Green chillis 4
Salt  To taste
Sugar  A pinch 
Lemon juice  lemon
   
Procedure
 
Grind all the ingredients finely.
 
 
Personal Touch
 
The items mentioned in the above taat have been generalised as far as possible. There may be variations in each household. Even the tastes may vary.  
 

Sau Meghana P. Rane

 
 

Shravani Shanivaarche Taat 

Watana Khichadi (Pea Pullav) 
Vade  (Rice Flour Puris)
Umbar (Banana Bhajis)
Bhendi (Ladyfinger) Bhaaji
Kaakadiche (Cucumber) Sambare
Godee Batati (Potatoes in gravy)
Chutney
Curds
Lemon 
Salt
 
Other Recipes
 

 

Exclusive

 

Shravani Somvaarche Taat

 
 
Extras
 

Pudina Chutney

 

Coconut Chutney

 
 
Email
prabhu@pathareprabhu.org