Pathrode -2

 

This is a type of pathrode that my family likes, though I like the other one. This is easier and faster to prepare, so it is fine with me J

Ingredients

2 colocasia leaves

1 cup besan

Salt to taste

¼ tsp ajwain

¾ tsp dried mango powder

¼ tsp turmeric powder

¼ tsp red chilli powder

2 tsp oil

Water to make into a thick paste

Oil to shallow fry

Instruction

-  Gently remove the thick veins on the outer surface of the colocasia leaves with a sharp knife.

-  Wash the leaves, lightly shake off the excess water and keep aside for the remaining water to evaporate.

-  Mix all the ingredients with the besan, slowly adding water to make a thick paste.

-  Keep one leaf upside down, spread besan paste onto the whole of outer surface. Now keep the second leaf over this, and spread the remaining besan mix over the leaf.

-  Now gently roll them together, keep inside a container and steam for 20 minutes. Take out and allow to cool slightly.

- Slice the roll into pieces of about 1 ½ cm thickness

-  Heat oil on a thava, roast the both sides of the slices on medium heat and serve.

-  It can be served as a snack along with tomato sauce, or as an accompaniment of rice or chapati.

Dahi vada, Kerala style

 

Ingredients

For vada:

1 cup udad dal soaked for 6 hours – for 6 vadas

½ tsp cut green chilli

¼ tsp cut ginger

Salt to taste

1 tbsp small coconut pieces

¼ tsp crushed pepper

A small pinch of baking soda

Oil for deep frying the vadas

Prepare curds

2 cups thick curds

2 cups water

1 tbsp finely cut onion

¼ tsp finely cut ginger

¼  tsp cut green chilli

A few curry leaves

A pinch of salt

1 ½ tsp sugar

To temper

1 tbsp oil

1/2 tsp mustard seeds

Instruction

-          Drain the soaked dal and grind it to a slightly rough consistency. Mix all the other ingredients and deep fry the vadas in oil on medium heat.

-          Drain the golden colored vada from the oil, drop it into water, leave for a few seconds, and squeeze gently between the palms and keep aside.

-          If you want to make left over, cold vadas into dahi vada,  pour hot water over the vadas till they are immersed in the water, leave for a few seconds, gently squeeze between the palms.

-          Beat the curds to a smooth consistency, add water and beat again. Add all other ingredients, mix well.

-          Pour some of the prepared curd onto a serving bowl, arrange the vadas on it and pour the remaining curds over them.

-          Heat the oil, add the mustard seeds, when they splutter, pour over the dahi vadas and serve.

Karkidaka Kanji

 In Kerala parboiled rice is the staple food. It is also known as matta rice, Rose matta rice, Kerala red rice, Red parboiled rice and Palakkadan matta rice, as locally it is sourced from the Palakkad region of Kerala. It takes longer time to cook as compared to polished white rice. What I usually do is, soak rice in water overnight, pressure cook with four times water for 5 to 6 minutes, cool and drain.

Karkidaka Kanji is made during the Malayalam month of Karkidakam when it rains heavily, which can cause ill health. It has been part of the traditional monsoon food regimen in Kerala for long as it gives our system the immunity boost it needs at the time. It also helps in detoxification, aids digestion, reduces cholesterol, and improves bowel movement.

Ingredients

1 cup or 100 gms of Red rice (for two people)

1 tsp Fenugreek seeds

4 cups water

½ tsp Dried ginger powder

½ tsp Crushed pepper

½ tsp cumin seeds

½ tsp Turmeric powder

3 flakes of Garlic peeled and chopped

Salt to taste

Coconut milk – 1/2 cup

Instruction

-          Wash the rice, fenugreek seeds  and soak  them together overnight or at least for 3-4 hours

-          Pressure cook all the ingredients together, except coconut milk for 8 minues.

-          Cool, open the pressure cooker, add the coconut milk and simmer for two minutes.

-          Serve with boiled and seasoned green gram or coconut chammanthi (chutney).