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 . 
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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 both sides .