Wednesday, March 21, 2012

Patrode.(steamed colocasia leaves)

Only two days left  for our Samsar padvo/Ugadi....
.As i am posting some  authentic GSB Konkani  dishes from past few days that we me during ugadi festival,
I would like to add one more dish very much liked by konkani's on that day.Almost all our festival  is incomplete without this dish.








                     This is one more favourite dish i would love to prepare on Ugadi day. All most all konkanis love this dish so much so that it  is not only prepared in festivals but also whenever we feel like, especially during rainy season.In rainy season you get to see this leaves in abundance. But you have to be very careful while choosing the leaves becaue it can cause itchiness and irritation so make sure that you choose a good quality green color leaves and cook it properly with lots of tamarind or bilimbi./bimbul.
















                                                                                                                                                                                   
The ingredients may differ from region to region as in mangalore we use whole green gram or green gram dal where as  kerala GSBs use raw rice.Even in udupi and other part they use rice as the main ingredient.So i started using both together for my patrodey .



 




Ingredients:- 
Colocasia leaves/arbi leaves/patrode paan -20
Green gram dal -1/2cup
Raw rice-1/2 cup
Coconut-1/4(grated)
Red chillies-10-12(roasted in coconut oil)
Tamarind-1 big lemon sized ball
          or 
Bilimbi/bimbul-15
Asafoetida-1heaped tsp
Salt to taste

Method:-
  • Soak green gram and rice together for about 4-5 hours.
  • Now grind all the ingredients together to a coarse paste  it should be semolina consistency.The batter should be thick so that it should not drip while  steaming.
  • Wash colocasia leaves and let it dry for sometime.
  • Then trim all the thick veins from the leaves.
  • Now select the largest leaf  and keep upside down or non shiney leaf facing up. 
  • Now smear the  thin layer of the masala paste  all over the leaf and then keep one more leaf on the top of the 1st leaf and again spread the masala on that 2nd leaf like a sandwich.The same way make at least 8-10 layes 
  • Now fold the both the sides and then roll the leaves together to make cylindrical shape ,like a thick roll .while folding apply some masala again so that the leaves sticks properly.
  • Now boil some water in the steamer and start placing rolls one by one.
  • Now cover the steamer with a lid and steam for about 45 mins.
  • Serve hot with coconut oil on top or with Ghashi a aromatic coconut gravy with roasted urad dal and methi.






Cashew -lemon delight!!

I just love summer fruits ,they have  a unique taste and flavour.One of them is cashew fruit .Many people hate this fruit because of its distinct flavour and taste.But i love this fruit.I still remember my summer holidays at my uncle's place .We all kids used to climb the tree just for this fruit.At those times we used eat this with pepper and salt.Even now i eat the same way 
                                 yesterday i tried this juice with only salt and pepper but some what i didn't like the taste .So my hubby asked me to add lemon juice and the taste was much better.So today i  just added both lemon and pineapple juice along with some sugar and it was really good.I think this is the best drink to beat the heat.



Cashew-lemon delight


Ingredients:-
Cashew fruit-1
Pine apple juice-1/2cup
Lemon juice-2tsp
Sugar-1tbsp or to taste
Salt a pinch
Crushed pepper 1/2tsp
5-6 ice cubes
Chilled water-1glass


Method:-

  • Blend pieces of cashew fruit,lemon juice,pineapple juice,salt and sugar in a blender along with some ice cubes.
  • Now strain the juice and serve with crushed ice and sprinkle some pepper.

Neat cashew juice





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