Kesu leaf Dosa (Colacasia leaves)

Kesu Leaf Dosas  are spicy and it is one of the Udupi /Karnataka/India special traditional dish.
South Canara/Udupi /Malenadu areas get the good rains during the Mansoon and these.

Kesu/Colocasia leaves grow very nicely during the rainy season. Though you get these Kesu leaves all around the year, the rainy season leaves are the best to use. Or you need to water it every day to these plants so that it does not get the itching tendency while cooked.
Kesu Leaves are used in cooking in many ways. Udupi style Patrode is World Famous now a days.
The same spicy dough is used here to prepare Kesu Leaf Dosa.
We have " Kesu Leaf Dosa " for breakfast or as one of the side dish with lunch. (like papads, fried fritters).
Lets see the recipe Now :

Things Needed :

Kesu Leaves :  8 to 10
Raw Rice: 2 Cups
Red Chilly : 6 to 8
Tamarind : 2 Lemon size
Coriander Seeds : 4 Tablespoons
Jeera : 1 Tablespoon
Jaggery :  4 to 5 Tablespoons
Salt : to taste
Coconut:  1/2 Cup
Fenugreek Seeds : 1 Teaspoon
Urd Daal : 1 Tablespoon.
Oil : 1/2 5 to 6 Tablespoons
Turmeric powder: a pinch.

Method : 

1. Wash and soak Raw rice, Methi seeds, Urd daal for 2 to 3 hours.
2. Grind soaked rice with  fresh grated coconut, tamarind, coriander seeds, jeera and red chilly.

3.Add jaggery (just powder it before adding), salt and turmeric powder. (Use very little water to grind).
4. Shift the ground dough to a bowl.

5. Wash kesu leaves and remove the stem (hard) part from behind slowly.
6. Cut the leaves into thin pieces.
7. Mix with the dough and keep it aside.
8. Keep a big pan on the fire and heat. Sprinkle oil
9. Take a handful of the dough and spread it around like dosa.

10. Put a teaspoon of oil and cook on low and medium flame.
11. Turn the other side and cook till its done.

12. Kesu dosa is ready to serve.

13. Serve with butter on the top.
14. We had it with rice and sambar. (Just like fried fritters aside).

15. Repeat the same with remaining dough and prepare Kesu dosas.
Note :
Adding more/less jaggery is optional. Use of tender leaves is a must. One should use proper amount tamarind or it might give out itchy feeling when you eat. Use of byadagi chilly gives good taste and colour to dosa. You can also use cut cabbage, brinjal, onions, potatoes or sweet potatoes, Jeegujje (bread fruit) instead of Kesu leaf. (No need to use so much tamarind if you use these vegetables).
Time : 30 to 40 Minutes. Divide the soaked ingredients in two parts. This helps you to grind the ingredients nicely in to paste. Grind the spices and coconut first till it is powdered. Then add rice and grind. (It helps the ingredients to mix it well).
Time : 30 to 40 Minutes.
Serves : 4 to 5.

Fenugreek Seeds Dosa ( Mentya Dosa).

Methi/Fenugreek seeds dosa is one of the healthy breakfast. Methi/Fenugrik seeds are known as healthy seeds/Beneficial for body.

I have used Rajamudi Rice. It is known as Raja Akki because before only Mysore Kinds were using this Rajamudi Rice. The people who failed to pay the tax were punished. Growing and submitting the Rajamudi Rice grains to the Kings Court was the punishment They worked hard to pay the tax. This particular red rice is the best to use for food.
Fenugreek  Seeds ( Mentya in Kannada language and methi in Hindi , Mentyam in Tamil , ooluva in Malayalam) are good for back pain and it Keeps your body cool.

I Have prepared 3 types of dosas.
1. Plain Methi /dosa
2. Onion Uttappa
3. Sweet Methi Dosa

Fenugreek seeds Dosa Dough :

Ingredients :

Methi (Fenugreek Seeds) : 1/3 Cup.
Rajamudi Raw Rice : 2 cups
Urd Daal : 1 Tablespoon
Avalakki/Awal/Flattened Rice : 1/2 Cup (2 Handful)
Salt : to taste
Water : Required
Oil:  4 to 5 Tablespoons .

Method :

1. Wash and soak Rajmudi Raw Rice , Methi/Fenugreek seeds together. Wash and soak Avalakki/Flattened rice separately. Soak it for at least 3 to 4 hours.

2. Grind it nicely altogether .

3. Remove from the mixi jar/grinder and add salt. Mix it well. Let it ferment well. (Over night).
4. Methi Dosa Dough is ready to Use.
  Plain Dosa :
1. Keep a pan on the fire and heat. Clean the pan with a clean towel. Sprinkle little oil on the pan.
2. Take a ladle full Methi Dosa Dough and spread very little. (Let it be small).

3. Add another 1/2 Teaspoon of oil and cover dosa and cook for 1 minute.
4. Turn the other side and cook for 30 seconds. Dosa is ready to serve.
5. Serve with the side dish you have prepared.

6. Repeat the same with remaining dough.

Lets see the recipe of Onion Uttappa. 

Ingredients :

Dosa Dough : 2 Cups
Onions : 2 (Medium size)
Curry Leaves : 2 to 3 Tablespoons
Coriander leaves :  2 to 3 Tablespoons
Coconut : 1 Tablespoon (optional)
Green chilly : 1
Ginger : 1 Teaspoon

Method :

1. Wash and cut ginger, curry leaves, coriander leaves and green chilly into very small pieces.
2. Remove the outer layer of onions, wash and cut into small pieces.
3. Mix onions, curry - coriander leaves, green chilly, ginger and grated coconut. Keep it aside

4. Keep a pan on the fire and heat. Add little oil on the pan.
5. Add a ladle of Methi seeds dough and spread it little. (Palm size).

6. Put little oil and cut onion mixture. Cover and cook for 1 to 2 minutes.
7. Remove the cover, add little oil on the top and turn the dosa other side and cook for 1 minute.

8. Remove from the pan and serve dosa with the side dish you have prepared.
9. Put a spoon of ghee/butter on the top just before serving. Serve Hot dosa to get the best result.

Sweet Dosa:

Ingredients

Dosa dough 2 Cups
Jaggery : 1/2 cup to 3/4 of the cup.
Ghee : 2 Tablespoons
Oil : 1 Tablespoon

Method :

1. Grate jaggery and powder it.
2. Mix well with Methi seeds dosa dough. Let it melt nicely and combine with dosa dough.
3. Keep a pan on the fire and heat. Add little oil/Ghee. Add a ladle full dosa dough. Press slighlyly with the ladle.

4. Do not spread it so much. Soft dough turns as fluffy. Cover and cook for 1 to  2 minutes.
5. Turn the other side and cook for a miunute.

6. Sweet dosa is ready to serve. Serve with chutney powder or your choice of  side dish you have cooked.

Note: 

The batter should be fermented well to get the best dosas. Adding coconut to onion dosa is optional. You can also use any edible leaves of your choice. Adding more/less jaggery is optional. Use of ghee to prepare dosa is optional.

Jaggery - Wheat Halva

Jaggery - Wheat Halva is a sweet and healthy dish. It is good for any age group and any time of the day.

I have used jaggery, wheat flour, cardamom and ghee.
Let us see the recipe
Jaggery  - 1 Cup
Wheat Flour - 1 cup
Cardamom - 6 to 8 pods.
Water - 1 Cup
Haladi or Saffron  : a pinch.
Ghee : 1/2 cup (or little more.)

Method :
1. Keep a pan on the fire and heat. Add a tablespoon of ghee and raisins and cashews.

2. Fry them nicely and add wheat flour and fry them nicely.

3. Keep water for boiling.
4. Fry wheat till it gets the nice aroma. (Raw smell should disappear). Add boiling water slowly and mix the fried wheat flour nicely.

5. Add jaggery to the flour and stir. It should be mixed well and get thickens.
6.Add ghee in between and stir it starts leaving the pan. The ghee starts to leave the halva.

7. Add the remaining ghee and stir. Apply ghee on a tray/plate and keep it aside.
8. shift the ready halva to a tray or plate. Leave it for a while till the halva cools down.

9. Cut them in to short pieces and serve.

Note  : The whole process should be done on low flame so that it does not get sticky or ball kind of paste. You can use more ghee if you wish .You can fry Cashew nuts in ghee instead of roasting. It will be tasty. Wheat flour must be roasted well.
5 to 6 servings.
20 Minutes. 

Aloo - Carrot and Oats Cutlets.

Aloo , Carrot and Oats  Cutlets are  nice to eat as snack...in the evening.


Things Needed  :
Potatoes : 2 to 4 ( Medium sized ).
Carrots : 4 to 6 ( Small ones).
Beetroot : 1 ( Medium size).
Oats : 1 cup
Bread crumbs : 1/2 cup
Green chilly : 2
Garam Masala : 1 Tea spoon
Jeera: 1/2 Tea spoon
Ginger : 1 Tea spoon ( grated)
Coriander leaves: 2 to 3 Table spoon. ( cut into very small).
Salt : to taste.
Oil : 1/2 cup

Method: Boil Potatoes and remove the skin and smash it nicely and keep it aside. Grate beetroot and carrots and cut green chillies and coriander leaves in to small pieces.  Roast Oats for 5 minutes on low flame and keep it aside.
Now keep a pan on the  fire and Put 2 tea spoons of oil and heat. Put jeera ( cumin seeds)  and ginger and fry for 10 seconds.  Add grated carrots, beetroot and green chilly. Fry for 4 to 5 minutes let all the water disappear .  Now add smashed potatoes and oats.  Add  garam masala  and salt to this mixture and stir thoroughly.   Add cut coriander leaves and leave it for few minutes. Prepare small balls of the Potato mixture and keep it aside.
Now keep a frying pan on the fire Sprinkle oil  around the pan.  Take a ball of  Potato - Oats mixture and flatten on the palm or give a shape according to your wish. Roll it on bread crumbs both sides and fry on low flame until its brown.  Use a spoon of oil for both sides and  shallow fry these cutlets one by one...Serve Hot Cutlets with  green chutney or tomato ketch up...
Note : You can add two slice of bread to this mixture.  Remove all the sides of the bread and add it to the potato mixture and   mix well.  Can add more chillies if you like spicy....Can add boiled Pea to this mixture. ( Fresh peas can be boiled nicely and smashed to add it to the mixture).
10 cutlets can be prepared. ( Medium size).

Pathrode Uppittu....

Pathrode Uppittu is prepared with cooked Pathrodes..... can have them for break fast or as snack in the evening too...
( For Pathrode recipe glance at  Kesu Pathrode Recipe).
Things needed :
Cut Pathrodes  : 3 to 4 cups .
Jaggery : 2 Table spoons
Fresh Coconut : 3 to 4 Table spoons.
Red chillies : 2 to 3
Çurry  leaves : 6 to 8
Oil: 2 Table spoons.
Mustard : 1 Tea spoon
Urd Daal : 1 Tea spoon

Method : Cut or make small pieces of  cooked Pathrodes ( 5 to 6 cooked Pathrodes) and keep it aside.
Now keep a big pan on the fire and put oil and heat for 10 seconds. Add mustard seeds and urd daal to it. Let it spurt.  Add curry leaves and mix thoroughly and put pathrode pieces to the mustard mixture and mix well.  Add jaggery and mix again until it mixes well.  Now add  grated coconut and put off the fire. Serve plateful of Pathrode uppittu when its hot.
Note : Using jaggery is an option.  Can use more coconut if you like coconut.
Serves : 3 to 4

Pathrode Gasi ( Patrode with Gravy).

Pathrode is a very famous dish in Dakshina Kannada. Patra means leaves ode means some spicy bite. Patrode is prepared using colocasia/Kesu leaves. These leaves are very healthy and helps to take care of the body temperature during rainy season and winter. The leaves grow nicely during rainy season and varieties of dishes prepared using this leaves. Patrode, patrode seasoned, tava patrode (kallu patrode), fried patrode and curry patrode ( Gasi ). Patrode is prepared and dipped in the coconut gravy and cooked as curry and eaten. This spicy dish is very yummy to eat and this fills the stomach.It is normally done for lunch or as snack or even for dinner. Patode can be done using Palak /Spinach leaves too. (They will turn little more soft).
Gasi means thick. Patrode gasi is eaten as they are cooked in the thick gravy. This is one of the traditional dish from Udupi, Mangalore and Malnad.

No Onion or Garlic added in this recipe. 

Things Needed :

Cooked Pathrodes - 2 to 3 cups ( 4 to 6  Cooked pathrodes should be cut in to small pieces).
Oil : 2 Tea spoon (Coconut oil)
Coconut : 4 To 6 Table spoons.( Fresh and grated).
Coriander Seeds : 3 Tea spoons
Jeera : 1 Tea spoon
Red Chillies : 5 to 6
Tamarind Pulp : 2 Table spoons ( Soak Tamarind in hot water and squeeze out the pulp).
Mustard Seeds : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Curry leaves _ 6 to 8 leaves
Asafotodia or Ingh : a pinch
Salt : to taste.

Method :

1. Cut cooked patrode in to pieces and keep it aside.

2. Grate coconut and grind it with tamarind, coriander seeds, jeera and 3 to 4 red chilly.

3. Keep a pan on the fire and put coconut oil. Heat and put mustard seeds, urdi dal. Let it splutter. Add curry leaves and ingh.
 Add ground coconut spice mixture. Add required water make it little liquidy. (like gravy).

4. Add required salt, turmeric powder and let the gravy cook for 2 to 3 minutes.

5. Add cut patrode pieces and mix it well. Let the curry cook for another 2 to 3 minutes. Shift it to the serving dish.

Add coriander leaves and serve.

Note : 

You can  also use roast spices and then grind it along with coconut. The taste differ.   ( Roast 1/4 spoon of Fenugreek seeds and add coriander seeds chillies  and roast nicely. Add jeera at the end and grind this mixture along with coconut).  See that methi seeds do not get burnt while roasting . Roast on low flame. Using coconut oil is optional. You can use any kind of edible oil. Adding jaggery to the gasi is optional.
Time : 10 minutes.
Serves : 3 to 4.

Patrode Preparation

Things needed :

Kesu /Colocasia leaves : 8 to 10.
Coconut : 1/2 cup
Toor dal :1/2 cup
Raw rice : 2 cups
Red chilly 6 to 8
Coriander seeds : 2 Tablespoons
Jeera : 1 Teaspoon
Methi seeds : 1 Teaspoon
Urid dal : 1 Tablespoon
Tamarind : a small lemon size
Jaggery : 2 Tablespoons
Salt : to taste

Method :

Wash all the leaves and remove the stem behind the leaves and keep it aside. Soak rice , urid dal, toor dal. methi seeds for 2 hours and grind them with coconut, daniya seeds, jeera, red chilly and tamarind.
Add jeggary, salt and grind at the end and remove from the mixi jar. Add salt and mix it well.
Just spread one leaf and spread the dough on it nicely. Add one more leaf on the top of the first one and spread the dough. Repeat the same on one more leaf.  (not more than 4 leaves ).
Fold the sided to the center and roll them like chapati roll.
Arrange them on a plate and steam cook in Idly cooker or pressure cooker for 25 to 30 minutes.
Prick it a knife edge to know that is cooked well. Patrode is done if the dough does not stick to the knife edge.
Patrode is ready to serve.

Beet Root Milk Shake...

Beet Root is good for increasing Hemoglobin in blood.  You can have this drink any time of the day.

Ingredients:
Beet Root :  1 ( Medium size)
Sugar : 2 Table spoons
Milk : 1/2 Litre
Cardamom : 2 to 3 Pods.
Almonds : 4 to 6
Water : 1 Cup.
Method :
Wash Beetroot  and remove the skin and cut it in to small pieces.  Pressure cook beetroot pieces for 8 to 10 minutes.   Leave it for cooling.  Boil Milk and leave it for cooling. Remove cardamom skin and keep the seeds  aside.  Soak Almonds in hot water for 3 to 5 minutes and remove the skin  and keep the Almond Pods aside.
Now Put boiled  Beet Root and cardamom seeds and Almond pods in a mixi jar. Add 1/2 cup of water and grind till paste.  Add 1 cup of milk  and sugar to it and grind again for 1 minutes. Remove the mixture and put it in a big bowl.  Add remaining milk  and  water (if needed)  and mix thoroughly and serve Beet Root Milk Shake in a glass.  ( You can also keep this milk shake in  Fridge for 1 hour and then serve cool  Beet Root Milk  Shake.
Note :  Can Add  More Beet Roots ...It gives a thick texture .   Can Add more milk too. Do not put Ice cubes  .....while serving ...since it changed the taste.    Can use Honey instead of  sugar.     Add honey while grinding Beet Roots.     Beet Root Milk shake looks pink like Rose milk......No need to add any other flavour since  it does not go well with Beet Root.  
Serves :  3 to 4