Apr 21 2013
alle means ginger and losaNi is garlic in konkani. I dont know the origin of this recipe
nor have I eaten this anywhere else other than my home. I grew up knowing this as one of
my father’s comfort food. This is a very easy to make affair and is simply lots of cut
ginger and garlic fried in ghee and seasoned with black pepper and salt. When this is
mixed with steaming hot rice and eaten, it is heavenly and very satisfying not to mention
the health benefits of all the ingredients. It is especially good in winters.
- Chopped garlic – 2 tablespoons
- Chopped ginger – 2 tablespoons
- Ghee (clarified butter) – 2 tablespoons
- Green chillies (optional) – 1
- Crushed Black pepper – half teaspoon
- Salt to taste
- Heat the ghee in a thick bottomed pan and fry all the ingredienst (except salt and pepper) on a low-medium flame.
- Keep frying till it starts to change color. Add salt and pepper and it is ready to be served.
Preparation time: 10 mins
Cook time: 10 mins
Nov 27 2011
Pathrode is a konkani speciality dish. It is also made in other parts of India like Gujarath and Maharastra but the masala is different. Even in konkani households, the proportion of the spices and daals varies. Some people add some jaggery to give it a sweetish taste. But I have always preferred the non-sweet version.
Pathrode is made out of Colocasia leaves (aLva paan). Some of the Colocasia leaves are itchy.. so you have to be a little careful when choosing the leaves. The tender ones are supposed to be non-itchy. Tamarind is always added more to any dishes with Colocasia to offset any itchiness.
- Prepared colocasia leaves – 4-5
- Toor dal – 3 cups (or 2 cups Toor daal and 1 cup greengram )
- Rice – 2 cups
- Tamarind – lemon sized ball
- Hing/Asafoetida – 2 pinches
- Grated coconut – 1.5 to 2 cups
- Red chillies – 8 to 10
- Prepare the leaves by washing thoroughly with water and trimming the thick veins on the back.
- Soak the rice and daal for 4-5 hours and grind to a paste (Neither very coarse nor very fine)
- Grind the coconut, chillies, tamarind and hing to a chutney consistency.
- Mix the 2 pastes and add salt to taste.
- Rub the paste on the back of one leaf, then layer the second leaf and rub more paste. Arrange about 4-5 leaves this way.
- Roll the layered leaves and steam it the way you would steam idlis. It will take 30-35 minutes to cook properly.
- Allow it to cook a little and cut the pathrode in small rings and serve by topping with a little coconut oil. It is yummylicious :)
Preparation time: 30 minutes
Cooking time: 30 minutes
May 03 2010
I have been MIA for a long time now. Want to regularly post new recipes again. This weekend it was raining all the time. So I was in the mood for this spicy cabbage baje and piping hot tea.
- Finely shredded cabbage – 1 cup
- 1 onion cut into small pieces
- green chillies – 4 to 5
- ginger – 1 inch (grated)
- cilantro chopped (to taste)
- salt to taste
- Red Chilli powder (to taste)
- gram flour (besan) – about half cup
- oil to deep fry
- Heat some oil in a kadai. In the meantime chop all the veggies.
- In a bowl take all the chopped veggies, add salt and chilli powder and mix well. When onions come in contact with salt, it leaves some water.
- Add besan to this and mix well. Add few drops of water to hold the veggies and besan together.
- Take very small amounts of this thick mixture and deep fry in oil. In general these bajjis are irregularly shaped. Fry on medium flame till they start turning golden.
- Serve as a snack with Ketchup or as a sidedish with rice and daal.
Preparation time: 15 minutes