Dals + Rava Patrode ( Colocasia Upma )

Kesu ( in kannada language ) or Colocasia leaf is used in cooking in many parts of India. Patrode from Dakshnina Kannada is very famous dish all over the world I can say. During the rainy season these leaves grow up nicely and every household will prepare some or the other dish using these "KESU" leaves mostly in Dakshina Kannada as I know.

This leaf should be cooked with sufficient Tamarind Pulp or it may itch your mouth, throat and even your hands. (It is only certain kind of Colocasia needs more tamarind).

Normally raw rice is used as main ingredient. Here I have used Different dals and a cup of Medium size rava instead of raw rice.

Now Lets see some benefits of Colocasia leaves.
Colocasia contain carbohydrates, proteins, dietary fiber and less of fats and zero cholesterol. It contains the minerals like, sodium, potassium, copper, iron, calcium, manganese, magnesium, zinc and vitamins such as B,  Vitamin C , Vitamin A, Vitamin K. It is anti oxidants and promote good health. Even the roots of Colocasia roots contain all these valuable contents.   
Dals are good protein and carbohydrate contents. They are rich in vitamins and dietary fibers. They help us to keep our health in good conditions.
Here is a recipe of "Dals + Rava Patrode idli or gidde as we call it in Kannada language and Patrode Upma we call it Patrode Oggarane...means Patrode Tadaka. I am sure it will be liked by all age group. This dish is good for breakfast or as snack.

Things Needed:

Colocasia leaves : 8 to 10
Toor Dal: 1 Cup
Channa Dal : 1/2 Cup
Whole Moong : 3/4 Cup
Urid Dal : 2 Tablespoons
Methi (Fenugeek) seeds : 1 Teaspoon
Coriander seeds : 4 Tablespoons
Jeera : 2 Table spoons
Tamarind : One handful
Turmeric powder : 1/4 Teaspoon
Jaggery : 4 Tablespoons
Salt : To taste
Ingh (Asafoetida) : a pinch
Coconut : 1 Cup
Rava : 1 Cup
Red chilly : 8 to 10
Cooking oil  Or ghee : 1 Tablespoon

Method : 

1. Wash and soak dals for 2 to 3 Hours

2. Grate coconut and grind with tamarind, coriander seeds, jeera, Ingh and red chilly. Add salt and jaggery.

3. Grind Dals till paste and remove from the mixi. Now mix ground dals and coconut mixture. Keep it aside.

4. Wash and remove the thick stem behind the colocasia leaves.

5. Cut the leaves in to small pieces and keep it aside.

6. Mix Rava (Semolina) with ground coconut - dal mixture.

7. Mix cut pieces of colocasia leaves to rava dal ground mixture.

8. Wash idli plates and apply oil to all the plates.
9. Now put a spoon of mixed rava dal colocasia leaves mixture to each idli plate. (Each mould in idli plate).

10. Steam cook in idli cooker or pressure cooker for 30 to 40 minutes.

11. Put off the gas and remove the plates from the cooker.

 12. Serve hot colocasia dal idli with butter and jaggery or prepare Patrode oggarane.

Note :

Do not make the dough too watery. It will be difficult to keep in idli plates. Let it be bit thicker than idli batter.
Adding jaggery is optional (more  or less ). You must add sufficient tamarind or when you eat patrode idli it starts itching. You can try this dal leaves idli with Palak leaves or dil leaves or Cabbage. (do not use lot of tamarind if you are using Palak or Cabbage). Mild spice will taste better. I have used some beetle leaves along with colocasia leaves. Since I did not want to throw it away I cut them into small and mixed with  the other leaves.
Time : 40 minutes
Soaking time : 2 hours
Serves : 5

Patrode Oggarane (Patrode Tadaka)

Things Needed : 
Ready Patrode (Colocasia leaves Idli)  : 10 to 15
Coconut : 2 Table spoons
Coconut Oil : 2 Table spoons
Mustard Seeds : 1 Tea spoons
Urid Dal : 1 Tea spoon
Jaggery : 2 Table spoons
Curry leaves : 8 to 10
Red chilly : 2

Method :

1. Cut or make idli into small pieces.

2. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal.
3. Let the mustard seeds splutter. Add chilly and curry leaves.

4. Now add cut colocasia idli pieces and mix it with fried mustard seeds and urid dal.
5. Add jaggery and mix it well and leave it for 2 minutes on low flame.
6. Now add grated coconut and put off the gas. Shift Patrode Oggarane to a serving bowl.

7. Serve when it is hot or cold.

Note :

You can use any cooking oil of your choice. Using jaggery is also optional. Use of coconut is also optional, but using coconut adds to the taste.
Time : 10 minutes.
Serves : 4

Pineapple Gojju (Pineapple Curry)

Pineapple is a fruit that has a tangy taste. We do cook many dishes with this fruit. Preparing gojju, chutney, Kesari baath, juice, pineapple pulav and many more dishes. This Pineapple Gojju is done differently in each region. It is called " Menasu Kai " in South Karnataka. in Bangalore andMysore it is it is called gojju. Since it is thick gravy I think it got the name Gojju.

Now lets see some benefits of eating Pineapple.
Pineapple decreases the risk of obesity. It promotes a healthy complexion and hair. Pineapples are cholesterol-free and fat free. The Vitamin C in pineapple may help lower the risk of heart disease, cancer, cataracts and stroke. It also provides a boost to immune function. It helps to cure colds. The Vitamin may also help to prevent high blood pressure and diabetes. Consumption of pineapple regularly helps fight against arthritis, indigestion and worm infestation. This fruit is full of minerals like, copper, manganese and rich in vitamins, like Vitamin A and Vitamin B.  
Here is a recipe of Pineapple Gojju. It can be eaten with plain rice, chapati, roti, idli, dosa, poori etc. I am sure that all age group and every one in the home will love "Pineapple Gojju".

Things Needed:

Pineapple (Ananas) : 1 Bowl (1 medium pineapple).
Jaggery : 2 Table spoon
Methi seeds : 1/2 Tea spoon
Urid Dal: 1 Table spoon
Sesame seeds (Ellu or Thill) : 2 Table spoons
Red chilly :  5 to 6
Coconut : 1/2 Cup ( 3 Table spoons)
Salt : To Taste
Lemon : 1
Mustard Seeds : 1/2 Tea spoon
Curry leaves : 6 to 8 leaves
Ingh (Asafoetida ) : a  Pinch  
Turmeric powder : a pinch
Coconut oil : 1 Tea spoon

Method :

1.Wash and remove the outer skin of pineapple and cut. Remove the inner hard part and cook with little water.

2. Add jaggery while pineapple is cooking.

3. Grate coconut and keep it aside.
4. Dry roast or use 2 drops of oil and fry methi seeds till brown, remove from the pan. Dry roast sesame seeds till they pop up.
5. Dry roast urid dal and red chilly till urid dal is brown.  Dry roast each ingredient separately.

6. Add little ing and curry leaves to the dry roasted ingredients. Add coconut and grind all together with little water nicely.

7. Keep a pan on the fire. Add cooked pineapple.
8. Add ground mixture, salt and mix well. Add water if required. Let it boil nicely for 2 to 3 minutes. Stir in between.

9. Now keep a small pan on the fire and heat. Add oil and mustard seeds. Let the mustard seeds splutter. Add ingh.
10. Add curry leaves. lemon extract and mix it well and pour it to the pineapple gojju. Shift the dish to a serving bowl.

11. Pineapple Gojju is ready to serve.
12. Serve with the main dish you prepared.

Note : 

Do not add ground nuts or any other nuts  or taste differ. Using 1/2 spoon of methi will enrich the aroma of the dish. It will not five out bitter taste. Do not add any other dal like channa dal or moong dal while frying. You can use choice of your cooking oil. Coconut oil taste better. Adding more oil and jaggery is optional. You can use raw or ripe mango, bitter gourd, capsicum, lady finger, or even star fruit, grapes (dry or fruits) instead of pineapple.
Time : 30 minutes
Serves : 4.