Patrado (Alu vadi/ Pathra/arvi leaf rolls)

Patrado or colocassia leaf multilayered with spices, steamed.

Ingredients

9-10 Colocassia leaves (arbi ke patte)
1 cup Split pigeon pea (toor dal/arhar dal)
1/2 cup Rice
4 tbsp Coconut, scraped
10 Whole dry red chillies, roasted
Lemon sized ball Tamarind
1/4 tsp Asafoetida
Salt to taste
Jaggery (gur) to taste
Method
1. Soak dal and rice for four to six hours. Drain and grind to a coarse paste along with coconut,
whole red chillies, tamarind and asafoetida.
2. Add salt, jaggery and mix well. Leave the batter overnight to ferment.
3. Wash the colocassia leaves (arbi ke patte), remove the stalk and slice off the center stem of the leaves carefully so that the leaves do not tear. Place a leaf on a flat surface and apply a layer of the paste.
4. Place another leaf on top and repeat the procedure until three leaves are used for each roll. Fold the sides of the leaves inwards and roll the leaves together tightly to form a medium sized roll.
5. Tie each roll securely from all sides with a piece of string. Heat sufficient water in a cooker and place the rolls in a shallow vessel. Steam cook them until the patrado is well cooked.
6. Allow the rolls to cool. Remove the strings and cut rolls into thick round slices. Serve drizzled with ghee.
7. They can be served deep-fried too.

My entry for the SWC Karnataka hoted by me....
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Gouri Oota

Every year at my mom house we celebrate Gouri Ganpati with lot of preparations... Last year as my inlaws were here we did so many things and had such a nice time preparing all the festive cuisines... This year its me, hubby and our daughter only... but still I wanted to make all the things as we did last year... so last friday I prepared all these and had invited my friends for lunch.. we call it 'mutyadi' (married woman).... in our customs it is very auspicious to call a married woman for lunch on the shravan masa fridays.... so I had prepared hurnad holige (puran poli/ chickpea +jaggery paratha), tavi anna (varan bhat), chittranna (lemon rice), buttianna (curd rice), shenga chatni (groundnut chatni), kosambri (raita), potato & cumin leaf bhajji, batati palya (potato vege), katad amti (katachi amti), kurdayi, kadhi & mentehit....
Had a wonderful time preparing all this... so one more for SWC Karnataka Event hosted by me...

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Badnekayi palya (eggplant curry)

A very simple and fast to make recipe..

Ingredients
5-6 medium sized eggplants (brinjals)
1 onion (sliced long)
1tsp oil
1tsp mustard seeds
1tsp turmeric (haldi)
a pinch of asafoetida (hing)
1tsp red chilli powder or to taste
1tsp garam masala
1tsp jaggery
Salt as per taste
water
1/2 cup roasted peanut powder


Method
1. Wash, clean and remove the stems of the brinjals and cut them in long but thick slices. Put them in salt water.
2. Cut onions long. Heat oil in a pan and add mustard seeds. When they crackle add onions and saute till the onions turn a little brown.
3. Then add turmeric, asafoetida and mix.
4. Add the brinjals, mix and then add garam masala, jaggery, red chilli powder and salt. Mix and add enough water for the brinjals to get cooked.
5. When the brinjals are cooked add the peanut powder and boil for two more minutes. Serve hot with plain rice/roti/chapati/paratha.

Note:
Use boiled potato if you have less number of brinjals.

My entry for the SWC Karnataka Event.




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