pathrode

pathrode

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.

Ingredients

  • 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

Method

  • Prepare the leaves by washing thoroughly with water and trimming the thick veins on the back.
    pathrode1
  • Soak the rice and daal for 4-5 hours and grind to a paste (Neither very coarse nor very fine)
    pathrode2
  • Grind the coconut, chillies, tamarind and hing to a chutney consistency.
    pathrode3
  • Mix the 2 pastes and add salt to taste.
    pathrode4
  • 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.
    pathrode5
  • Roll the layered leaves and steam it the way you would steam idlis. It will take 30-35 minutes to cook properly.
    pathrode6
  • 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 :)
    pathrode7

Preparation time: 30 minutes.
Cooking time: 30 minutes.

Cabbage baje

cabbage pakoras

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.

cabbage

Ingredients

  • 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

Method

  • 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.

tenDli bhajji-gojju

ivygourd sidedish

tendli is one of my favourites. I buy tendli very often. It tastes wonderful when it is tender.But it ripens very quickly and tastes tangy. In such cases, I make this gojju. It is very simple to make and yummy.

gojju

Ingredients

  • tendli – 1 cup
  • green chillies – 2 to 3
  • curry leaves – 6 to 7
  • grated coconut – 2 tablespoons
  • mustard – 1/4 teaspoon
  • hing/asafoetida – a pinch
  • salt to taste

Method

  • Wash and pressure cook the tendli
  • When it cools, mash it coarsely with a serving spoon.
  • Add salt, green chillies, grated coconut and mix well
  • Temper with mustard, curry leaves and hing
  • Serve with rice and curry of your choice

Preparation time: 20 minutes

If the tendli is not ripe and sour, you can add tamarind.

batata phovu

poha with potato

poha is flattened rice and is called phovu in konkani. There are different kinds of phovu and also different dishes are made with them. phovu is very popular in konkani households. This one is a popular breakfast item. It is prepared using only the basic ingredients like potato, onions, coconut and green chillies. It is a very filling breakfast item/evening snack.

phovu

Ingredients

  • poha – 1 cup
  • onion – 1 small
  • potato – 1 small – cut into tiny pieces
  • green chillies – 3 to 4
  • curry leaves – 6 to 7
  • grated coconut – 2 tablespoons
  • turmeric powder – a pinch
  • salt to taste
  • Lemon juice – (to taste)

Method

  • Wash and soak the poha in water for 5 minutes. Squeeze the water out of the poha and set it aside.
  • Heat some oil in a kadai and add the onions, green chillies and curry leaves. Fry till the onion turns translucent.
  • Add turmeric powder and the potato pieces. Add salt and cook on a very low flame till the potato becomes soft.
  • Finally add the poha, grated coconut and mix evenly.
  • Add some lemon juice to taste

Preparation time: 20 minutes

garadudde paayas

bottle gourd sweetdish

Bottlegourd is called garadudde in konkani. It is a very versatile vegetable. It can be used to make both spicy and sweet dishes and is supposed to have a cooling effect on the body. I like this paayas a lot and it is also very easy to make.

payas

Ingredients

  • bottlegourd cut into very small pieces – 2 cups
  • sugar – 4 tablespoons
  • cardmom powder – half teaspoon
  • Raisins and cashews
  • milk – 1 cup

Method

  • Cook the bottlegourd pieces, raisins and cashews with some water till they are tender.
  • Add sugar and cook for some more time. The quantity of sugar may vary according to taste. (I like it to be moderately sweet)
  • Add milk and cardmom powder and cook for some time on a low flame stirring now and then till you get the desired consisitency.

Preparation time: 25 minutes