Tuesday, April 3, 2012

Kesu Pathrode ...

Pathrode is one of the traditional dish from Dakshina Kannada/South Canara. Kesu/Colocassia leaves grow nicely during the rainy season and these leaves are used for Patrode.
Pouring Rain from the sky makes the weather so chill. The whole atmosphere turns cool and the moisture in the weather brings the cold wind. In this season  the spicy patrode helps the people to keep the body warm.
The ingredients used for patrode is mainly the raw rice, little urid dal and methi. People do use little bit of toor dal which helps patrode to be bit hard. Or it turns soft when it is piping hot.

I have used raw rice, urid dal, toor dal, a teaspoon of methi/fenugrik seeds with tamarind and other spices.
There are two varieties of Kesu Leaves. One is purely green which is purely green and the other one is slightly brown and the stem is little blackish. The blackish leaves are better to use and do not itch much and it is said that they are more healthy.
Pathrode can be eaten as breakfast and evening snackwith tea or coffee too...Patra Means leaves ..Vada means  Vadaas....Its tasty and   spicy....
Lets see the recipe Now :

Things Needed :

Kesuvina yele ( Kesu Leaves) : 10 to 15
Raw Rice : 3 Cups
Red Chillies : 8 to10
Coconut : 1/2 Coconut : Fresh and grated.
Coriander Seeds: 3  Tablespoons
Jeera Powder/jeera : 1 Tablespoon
Turmeric powder: a  pinch
Tamarind :  A big lemon size
Jaggery : 5 to 6 Tablespoons
Salt : to taste.
Fenugreek Seeds: 1 Teapoon.
Urd Daal: 1/3 of the cup. (3 Tablespoons)
Ingh ( Asafotoda) : a pinch


Method :
1. Wash and soak Dosa rice , Fenugreek Seeds and Urd Daal for 3 hours.
2. Soak  Tamarind in water. ( 2 lemon size will do ). Soak jaggery with little water. (It turns soft and easy to grind). Or you can powder jaggery and keep it aside. (No need to soak in water).

3. Grate coconut and  Add  coriander seeds,  jeera, ingh, Red chillies  and Turmeric powder and grind it to the paste consistency with very little water. (Grinding spices first help the things churn nicely).


4. Drain water from the soaked rice and grind with coconut mixture until paste. Add required water. The dough should be thick.
5. Add Jaggery and salt at the end and grind for few minutes so that they mix well with rice paste. Remove from the jar and keep it in a bowl .

6.Take washed and cleaned Kesu leaves and remove the thick part from ( behind ) the leaves.
7.Keep a leaf flat. The back part should be for up.

8. Take a handful of ground dough and spread it evenly on the leaf. Keep another leaf on the first leaf. Again take a handful of dough and spread. At least 3 to 4 leaves should be one above the other.  (Use the bigger leaves at down and choose smaller ones to the top).
9. Now roll the edges in and roll the leaves round and tight.  Repeat the same and arrange these rolls on a plate.
10. Keep idli cooker on the fire. Put some water in. Keep its plate and arrange rolled patrode rolls nicely.

11.It should be cooked for 30 to 40 minutes. Prick a stick or knife edge to know patrode is done. (It should not stick to the pricked stick).

12. If using pressure cooker put some water at the bottom. Keep an bowl upside down and then keep a plate and arrange the rolls.
13. Do not use weight.
14. Serve with butter/coconut oil/ghee and jaggery. .

 Note : 

Do not add lots of water while grinding ...since the rice paste should be thick and you should be able to apply this on the top of the Kesu leaves. ( Little thicker than idli paste).
Use of tamarind should be proper or you might get itchy feeling while eating.
Use of jaggery more/less is optional.
Use of spices should be proper. or It does not taste good.
Use of toor dal is optional. Its one;s choice to use. Without adding toor dal also the patrode taste soft and good.
Preparation time :  40 Minutes for cooking. + Soaking rice, dals and methi - 3 to 4 hours + grinding - 20 to 25 minutes in grinding machine. 10 to 15 minutes in Mixi Jar. (Best to use grinder ). 
Serves : 5 to 6.

You can prepare  Patrode Upma, Vada, Kallu Patrode, Gasi Patrode from the same patrode which is already cooked. .

Sunday, April 1, 2012

Cashew Burfi…

Cashew Burfi /Kaaju Katri is one of the favourite sweet of all the kids and almost all age group people. It is soft, melts in the mouth and you can just enjoy munching it.

Here is a simple and yummy Kaju burfi which can be prepared easily with out much hastle and very important is not much of ghee either. Ideal sweet for kids school snack box and it provides energy to kids.
I have used cashews, milk powder, sugar.
Lets see the recipe now:

Things needed :

Cashew Nuts : 1 cups
Milk :1/4 Cup
Sugar : 1
Ghee : 1 Tablespoons

 Method :

1.Roast Cashew Nuts a little ( until warm ) . Let it cool. Dry grind it and keep it aside.
2. Keep a pan on the fire and put sugar and 1/4 cup of water. Let it melt. Let it be on low flame.
3. Dry grind cashews in to powder form.
4. Mix the sugar nicely with milk. Mix it well. Let it boil and get bubbles.
5. Stir nicely and let it get one string consistency.
6. Add powdered cashews and mix it well.
7. Keep stirring. Let it be on low flame.

8. Stir continuously till it starts to leaves the pan.
9. Add a tablespoon (full) of ghee and mix it nicely.

10. Stir for another 1 to 2 minutes and shift the content to a ghee spread plate

11. Let it cool completely. Cut only when it cools down completely.

12. Cut the burfi according to your wish and serve whenever you wish to.

Note : 

This Burfi  should be done on the low flame. Cashews are loaded with energy and it is good for kids. You can also add little almonds along with cashews. Adding more ghee adds to the taste. (I have not added).  Cut the burfi when it is completely cools down. (You get real good shape once it completely cools down).
Time : 10 to 15 Minutes
Serves : 15 Pieces (or according to the shape and size).

Sesame and Poppy Seeds Chutney

Sesame Seeds are aromatic and poppy seeds are loaded with medicinal values. I wanted some chutney and got this combination chutney in my mind and it turned to be a yummy chutney.

I have used sesame seeds. poppy seeds, red chilly and little coconut. Sesame seeds are loaded with oil content and did not want to season the chutney. Anyways I have used curry leaves while frying the ingredients.
Let us see some benefits of eating poppy seeds in our diet.
Poppy seeds contain loads of antioxidant properties. They are rich source of medicinal properties.
They do contain essential mono saturated fatty acids. they help to lower the bad cholesterol level and increase good cholesterol levels. They are good source of dietary fiber and eases the constipation problems. The seeds are good source of B complez vitamins. Poppy seeds do contain good amount of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.
It is a simple, easy and quick side dish and goes well with plain rice, all types of rotis, dosas, idli and plain rice and even you can use it as a spread on bread and make sandwich.
No Onion or Garlic is used in the chutney. 

Things needed : 

Sesame seeds/Ellu/Thil : 1 Tablespoon
Poppy seeds : 1 Teaspoon (Full)
Red chilly : 4 to 5
Coconut : 2 to 3 Tablespoons
Ingh: A pinch
Salt : As required
Curry leaves : 6 to 8 leaves.
Oil : 1/2 Teaspoon


Method :

1. Dry roast sesame seeds nicely till they splutter. (Aroama spreads out). Add poppy seeds.
2. Fry for 10 seconds. Add red chilly and fry nicely and add curry leaves and ingh/Asafoetida.
3. Put off the gas. Let it cool.

4. Grate coconut and grind fried/Dry roasted ingredients with very little tamarind. (1/2 The marble size).
5. Add very little water and grind the chutney as thick.
6. Add salt and give a churn. Remove the ready chutney to a serving dish.
7. Serve with the main dish you have prepared.

Note : 

Do not over roast the ingredients. Do the roasting/frying on low flame. Adding seasoning is optional.
Adding more/less chilly is optional.
Time : 10 Minutes
Serves : 2 to 3 

Gooseberry Tambuli

Goose berry ( Nellikai in Kannada language) is good for health. It is one of the healthiest thing that god has given as gift. It is full of medicinal values filled in it.

Nellikai/Gooseberry available plenty and fresh during Deepavli/October/November time. People in South Canara prepare many dishes out of Nellikai. They prepare Jam, chatti, Morabba (like marmalaid), pickle and tokku.(Thick Chutney).
Here I have used Chatti -Dried Nellikai content (grind nellikai with little chilly and salt and dry it in sun and then store it to use it for rainy season) and other ingredients.
So here is a recipe of Gooseberry/Nellikai chatti  Tambuli which goes well with hot rice.
Tambuli is normally eaten with plain rice in the beginning of lunch. It helps to digest the food easily in a healthy manner.

Things needed 

Gooseberries Chatti : 2 Pieces
Jeera : 1/2 spoon
Black pepper Seeds : 2 to 3
Ghee : 1 Tea spoon
Salt :to taste
Curry leaves : 5 to 6
Ingh : a pinch
Coconut: 2 Table spoons.
Curd : 2 Tablespoons or Butter Milk ( 1/2 cup).


Method:

1. Keep a pan on the fire. Heat and add 1 teaspoon of ghee.
2. Add 2 to 4 grains of methi seeds. Let it turn slightly brown. Add jeera and pepper.
3. Fry for 10 to 20 seconds. Add curry leaves. Put off the fire. Add grated coconut to it.
4. Soak nellikai chatti with little water for 5 minutes.
5. Grind soaked Gooseberry pieces and fried jeera mixture. Grind it with very little water or curd.
6. Add required curd/butter milk and mix it well. Add salt to it.

7. Take a small pan. Add ghee and jeera. Add little ingh/Asafoetida. Add curry leaves.
8. Add this seasoning to Gooseberry tambuli and mix it well.
9. Serve with Hot Rice in the beginning of the servings.

Note:

You can use fresh gooseberry and 1 green chilly instead of gooseberry chatti. (Gooseberry cake). You can use butter milk instead of curd. If you are using add water to the curd and make it more liquid.
Serves : 2 to 3
Time : 10 Minutes.

Moong Daal Kosumbari...

Kosumbari/raw dal salad is of the side dish during festival, feast or any other normal day lunch.
There are varieties of Kosumbaris prepared now a days. Here is one of the traditional and healthy Moong dal kosumbari which is very healthy and Yummy.


I have used Moong dal, carrots green chilly, curry leaves and coriander leaves. Also added ingh/asafoetida, grated ginger and coconut
Let us see the recipe now :

Things Needed :

Moong Daal : Half cup
Carrots : 2 ( Medium sized).
Ginger: Small Piece
Salt : To taste
Ingh: a pinch
Coriander Leaves : 3 to 4 tea spoons
For seasoning :
Mustard Seeds :1/2 spoon
Oil: 1 Tea spoon
Curry Leaves: 5 to 6 leaves
Coconut : 2 Tablespoons ( fresh and grated).
Green Chillies : 2 to 3

Method :

1. Soak Moong Daal for 1 hour.
2. Grate coconut, cut coriander leaves.
3. Cut or grate ginger and carrot and  keep it aside.
4. Now drain water from soaked Moong Daal and put in a  big bowl.
5.Add cut green chilly, grated coconut , grated ginger and and carrots and cut coriander leaves.
6. Mix it well.
7. Keep a pan on the fire and put oil and heat for a second. Add mustard seeds and let it spurt.
8. Add curry leaves and ingh to it.
9. Add this mustard seasoning to Moong dal mixture. Mix it well and add cut coriander leaves.
10. Add little lemon juice(1/2 Teaspoon ). Mix it and then serve.

Note : 

You can use  cut cucumber instead of carrots. Adding cut capsicum ( cut into very small pieces) will give different and good taste.
Time : 1 Hour for soaking Moong dal + 15 minutes.
Serves for 4 to 5.

Tuesday, March 27, 2012

WaterMelon Rind sweet Curry

Sweet curry is some special dish of Udupi/South Canara/ Dakshina Kannada. We do love to have this curry and it taste yummy. Normally Sweet curry is prepared using ridge gourd/Heere kai and snake gourd/Padavalakai . I have just tried Watermelon Rind for this authentic dish and it came our just fantastic. Watermelon Rind suits well for Sweet Curry.


I Have used watermelon rind(the white part), jaggery and coconut with very little spice. This curry goes well with plain rice, chapatis, poori, dosa and any type of roti.
Watermelon sweet curry has no onion or no garlic. 

Things Needed:

To Cook :
Watermelon Rind : 2 Cups.
To Grind 
Coconut: 1/2 cup. ( Fresh grated)
RawRice : 1 Tea spoon
To Add : 
Jaggery : 2 Table spoons.
Salt :To taste ( according to your taste).
Ground coconut mixture
Mustard seasoning.
Turmeric powder : a pinch.
For Seasoning :
Ghee : 1 Table spoon.
Mustard Seeds: 1/2 Tea spoon
Urd Daal: 1/2 Tea spoon.
Curry Leaves: 6 to 8
Red chillies : 2 to 3

Method : 

1. Wash and remove the outer layer of green part from the rind.
2. Cut the rind into thin pieces. Soak a teaspoon of raw rice in little water. Keep it aside.

3. Put them in the container pressure cook with very little water for 5 to 6 minutes. Let it cool.

4. Grate coconut and grind it with a spoon of raw rice/rice powder with very little water.


5. Now keep a big bowl and put cooked watermelon rind pieces. Add jaggery and salt.
6. Add Turmeric powder. Add ground coconut mixture. Mix it well and let it boil for 3 to 4 minutes.


7. Shift the curry to a serving dish.
8. Keep a small pan on the fire. Add ghee mustard seeds, urid dal. Let the mustard splutter.
9. Add red chilly and curry leaves and fry for 10 seconds. Put this mixture to the ready curry.
10. Serve with the main dish you have prepared. (Plain rice, chapati, poori, dosa, idli etc).

Note : 

The vegetable should be cooked well and it should be soft. Use of raw rice helps to bind the curry well once it is done. Adding jaggery is optional. More/Less. Using ghee to seasoning adds to teh taste. Must stir in between while the curry is boiling. Cook the vegetable until soft.  Stir nicely while its boiling.
Time : 30 Minutes.  
Serves : 2 to 3. 

Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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