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Tuesday, October 1, 2019

White Rice , Ghassi Pathrado / Steamed Masala colocasia Leaves with Coconut Based Gravy ),Pathrade Tawa Rawa Roast n Curds .

White Rice , Ghassi Pathrado / Steamed Masala colocasia Leaves with Coconut Based Gravy ),Pathrade Tawa Rawa Roast n Curds .

Ghassi Pathrado / Steamed Masala colocasia Leaves with Coconut Based Gravy ) 

  • Raw Rice- 1 cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 Cup's 
  • Hing/Asafoetida-Green pea size
  • Tamarind -Marble size 
  • Roasted dry red chilly -10 /12  
  • Salt to taste 
  • Pathrade paan /colocasia leaves -14 /18 tender ones ..

Method 
Soak rice n thur dhal for 2 hours .

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required .Remove the batter and add salt n mix well .

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .. n steam it for 20 mts .

cool n cut into slices of desired thickness .


Ghassi /Coconut Gravy for Pathrado

  • Grated coconut-1 cup
  • Roasted dry red chilly -4
  • Fenugreek seeds/Methi seeds  ( roast in little oil )-1/4 th tsp
  • Urid dhal ( roast in little oil )-1 tsp
  • Tamarind-Tamarind seed size 
  • Salt to taste 

Seasoning 

  • Coconut oil-1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves -1 sprig 

Method 
Grind grated coconut, chillies, tamarind  to a fine paste n just before removing the paste add roasted fenugreek n urid dhal n grind for few mts .. remove the batter ,add salt n enough water to make it like a gravy , n boil well n then give the seasoning .

Place the sliced pathrade on a plate n pour this gravy over it , let it soak for sometime n relish it .


Terrace Grown Kalalva Paan ,Tawa Rawa Shallow fried Pathrado    
  • Raw Rice- 1 cup
  • Thur dhal-1/2 fist 
  • Grated Coconut -2 glass 
  • Hing/Asafoetida-small piece 
  • Tamarind -marble size 
  • Roasted dry red chilly -10 /12  or according to the taste 
  • Salt a required 
  • Pathrade paan /colocasia leaves -14 /18 tender ones ..
  • Rice Flour - 1 tblsp 
  • Oil to shallow roast . 

Method 
Soak rice n thur dhal for 2 hours .  

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a coarse paste (  without adding water . Can sprinkle water if required, take the batter and add salt . 


Remove fiber from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,the shape of a cylinder .. n steam it for 20 mts . 


cool well n cut into thin slices  . Roll them over rice flour . 

Heat a tawa , add in little oil , n place the rice flour  rolled pathrade n shallow fry till crisp on bo
th sides .

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