Konkani Randap : Pathradya Phodi | Pathrode | Colocassia Leaf Rolls

Pathrado is one among Konkani traditional dishes. This dish is prepared using colocasia leaves. Some times eating some of these leaves end up itchy tongue and itchy throat.  So one should be very careful while using these leaves. Back in my hometown,  we grow these leaves in our backyard is very handy to use in case we are short of veges.  These leaves are called as taro in Konkani. There are a lot of varieties of pathrado one can prepare. The instructions given below are  the recipe which is popular in Konkani people of north canara of Karnataka state. 

Preparation Time: 50 minutes

Servings: 4

Ingredients:

 

• 6 colocasia/collard greens
• 1 cup grated coconut
• ½ cup toor dal 
• 1 table spoon urad dal 
• ½ table spoon coriander seeds
• 2 table spoon jaggery
• 5-6 red chillies
• 1 medium piece tamarind
• Turmeric powder
• 3 table spoon Flattened rice (Phovu)
• ½ cup rava/sooji
• Oil
• Salt

Method:

• Soak toor dal in water for an hour.
• Fry flattened rice, urad dal and coriander seeds in pan.
• Grind together flattened rice, urad dal, coriander seeds, grated coconut, tamarind, jaggary , red chillies by adding very little water. This masala should not be very soft.

• Now wash the colocasia leaves and pat them dry. Slightly crush all the veins of these leaves using knife which makes cooking easier and makes these leaves less itchy.
• Apply a layer of the above ground masala on one leaf.

• Keep another leaf on the first leafe and repeat the procedure till you have 6 leaves stacked on one antoher.
• Now roll them neatly as shown in picture.  Don’t forget to apply masala on top as well, While rolling.

• Once nicely rolled, put them in the steamer and steam it for at least 15 minutes
• Pock a knife and see if the knife catches the batter if it doesn't then its done. If batter sticks to the knife, then boil it for some more time. 

• Leave cooker/steamer for another 10min before taking out the pathrado.
• Cut with a sharp knife to thin rounds 

• Heat a non stick pan. Roll the pathrado in rava on both sides. And keep on the hot tava.

• Fry both sides of the pathrado using oil.

• Hot spicy and tasty pathrado ready to eat.

PS:  One should have a right proportion of  tamarind, red chillies and salt. Because these are the ones which make or spoil the taste of pathrado. In rainy season, when we visit our native, pathrode, rice and  ankre tambli is the tastiest and very healthy combination, we have. 

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Konkani Randap : Ambadya Nonche | Hog Plums Pickle | Kannadiga Amatekayi Uppinakayi

A tangy and spicy pickle recipe goes here.

Preparation Time: 40 minutes

Ingredients:

• 15 – 17 Hog plums ( Ambade)
• 2 table spoon Red chilli powder
• 2 cups grated Coconut
• 5 -6 table spoon Jaggery syrup
• 2 table spoon Mustard seeds
• 1 table spoon Fenugreek seeds (Methi seeds)
• 1 table spoon Urad dal
• A pinch of Asafoetida for seasoning
• 2 strands of Curry leaves
• A pinch Turmeric powder
• 2 table spoon oil
• Salt as per taste

 Method:

• Cook the hog plums in water as shown in picture. After cooking mash them a little and keep them aside.

• In a kadai, heat oil put mustard seeds.
• When it starts spluttering, add fenugreek seeds, urad dal, asafetida and curry leaves, one by one.

• Add a pinch of turmeric powder to it. Now add the cooked hot plums to it.
• In a separate vessel, mix red chilli powder, grated coconut, jaggery and salt nicely.

• Transfer this mixture to the kadai.
• Mix it well and cook it for around 13 – 15 minutes.

 PS:  This pickle has to be preserved in refrigerator for longer use.

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Quick And Easy Breakfast Recipe : Instant Rava Idli

Rava Idli is one of the famous South Indian breakfast dish, which takes very less time to prepare compared to regular Idli. Here goes the recipe of soft and puffy  Rava Idli.

Preparation Time: 60 minutes

Servings: 4

Ingredients:

• 2 cups Rava/Sooji
• 3 cups Curds
• 1 table spoon Cumin powder
• ½  table spoon Mustard seeds
• ¼ cup grated Carrot
• ¼ cup grated Coconut (optional)
• 2 – 3 Green chillies finely chopped
• ½ table spoon Ginger paste
• ½ table spoon Urad dal
• ½ table spoon Chana dal
• ¼ table spoon Baking soda
• Salt as per taste
• 6-7 Cashew nuts broken in to half
• A small bunch Coriander leaves finely chopped
• 1 table spoon oil

  Method:

• Heat oil in a kadai, fry cashew nuts and keep it aside.

• In the same kadai, heat ½ table spoon oil, add mustard seeds, urad dal, chana dal, green chillies, ginger paste and cumin powder one by one.

• When dal turns light brown, add rava and roast it nicely as shown in picture. Now add grated coconut and fry it for a while.

• Allow it to cool. After it cools, add salt, baking soda, cashew nuts, grated carrot and curd one by one. Mix it well without lumps. 
• Add water if required, to get the consistency of regular idli batter.

• Let the rava idli batter rest for 15-20 minutes .

• Pour it on greased idli moulds and steam cook for 10-15 minutes just as you do for normal idlis.
• Hot and tasty Rava Idli is ready. 

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Indian Sweets : Coconut Burfi With Jaggery | Kobbari Sweet | Konkani Soyi Khadi Recipe

Preparation Time: 60 minutes

Ingredients:

• 1 cup fresh grated Coconut
• ½ cup Crumbled Jaggery
• ½ table spoon Card
• Ghee to grease on the plate
• 8 – 10 coarsely fried and crushed Groundnuts

 Method:

• Heat a non stick pan. Place the coconut and jaggery mixture in it.

• The jaggery melts and stir the mixture well.
• Add the cardamom powder and groundnuts.

• Keep the medium flame and keep on stirring until it starts leaving the sides of the pan as shown in picture.
• Meanwhile grease a plate with ghee.

• Pour the above mixture in to the greased plate and spread it using greased cup.

• Let it cool.
• Now cut it into required shape.

• Yummy coconut burfi is ready.

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Indian Sweets : 7 Cup Sweet | Seven Cup Burfi Recipe

The name 7 cup sweet is because, 7 cups of ingredients are used to prepare this sweet.

Preparation Time: 60 minutes

Ingredients:

• 1 cup Besan/Chickpea flour
• 1 cup Ghee
• 1 cup freshly grated Coconut
• 1 cup Milk
• 3 cups Sugar ( But here I have used only 1 cup sugar. 3 cups makes the burfi tooo sweet.)
• 8 – 10 Cashew nuts and Almond 

 Method:

• Dry grind cashew nuts and almonds coarsely.

• Dry roast besan until the raw smell goes off. Do not roast too much till it changes color.

• Now add sugar, milk, grated coconut and ghee one by one slowly.

• Add coarsely ground cashew nuts and almonds, mix well.

• Keep the medium flame and keep on stirring until it starts leaving the sides of the pan as shown in picture.

• Meanwhile grease a plate with ghee.

• Pour the above mixture in to the greased plate and spread it using greased cup.

• Let it cool.

• Now cut it into required shape.

• Yummy 7 cup burfi is ready.

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