Pathrade in Mutton Curry

Ingredients:

2 Cakes of Steamed Pathrade Shredded and steam (cut into slices) – see my recipe to get this.

½ Kilo Mutton or Lamb cut into small pieces

1 Can Coconut Milk (425 ml)- ¼ use as thick. Remaining add a cup water to form thin juice.

5 Red Chillies

1 flat tblsp chilli powder

¼ tsp mustard seeds

5 pepper corns

1 tsp cumin seeds

1tsp Turmeric Powder

2 cloves garlic

A small ball Tamarind

1 tsp boiled rice

1 tblsp coriander seeds

1.5 tsp Salt

2 tblsp ghee or clarified butter

6 spoons of scraped coconut

1 sliced onion for Masala

1 sliced onion for cooking

Method:

Boil the mutton in 2 to 3 thin coconut and 1 tsp of salt till well cooked. Roast the ingredients one by one and remove (except chilli, turmeric powder and tamarind). Fry the coconut along with onion and garlic, when half done add the chilli and turmeric powder and fry till you get a good aroma. Roast the boiled rice and remove. Grind all together along with tamarind using thin coconut juice.

Place a deep vessel on stove. Heat two tblsps ghee and when hot add the sliced onion. When onion turns slightly brown add the ground masala and fry for some time (5 Minutes). Add boiled mutton and gravy. Add masala water. Cook for sometime (3 minutes). Add thick coconut juice and salt to taste. Mix well and bring to boil. The gravy should not be thick. The pathrade will absorb the gravy, so keep it slightly thin. Add the pathrade slices and bring to boil and put off.

Patrade (Shredded leaves Method) and Fried Slices

Ingredients:

6 Allu or Colococia Leaves

2 Cups of boiled or ponni rice

1/4 cup raw rice

2 tblsp Urid Dhal (black gram)

Wash and Soak the rice and dhal in water for 6 hours

5 Red Chillies

½ tsp Turmeric Powder

1 tsp Cumin Seeds

A small ball Tamarind

1.5 tsp Salt

Method:

At the back of the leaves, cut the thick remaining stalk and spine of the leaf. Roll and cut fine into thin shreds.

Drain the soaked rice and dhal. Grind along with chillies, turmeric powder, cumin seeds, tamarind, salt and water to form a thick batter. Add to the cut Allu leaves and mix well. Place some quantity on a baking paper or banana leaves and fold the sides to form thick cakes. Make as many as you can.

Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 60 minutes. Remove and allow to cool. Use to either fry them or can add to mutton or chicken curry.

Fried: Once it has cooled cut a cake into thick slices. Make a paste of salt, chilli powder, turmeric, vinegar and water (Salt and Chilli Paste- see my video on youtube). Apply lightly to the sliced pieces and shallow fry on each side to get crisp Patrade Slices.

Patrade or Allu Vadi (Rolled leaves Method)

Ingredients:

6 Allu or Colococia Leaves

2 cups Gram flour or Channa Atta

¼ tsp Asofoetida or Hing

1 to 1.5 tsp Chilli Powder

2 tsps Sesame seeds or Teel

1 tsp Turmeric Powder

Water

1.5 tsp Salt

2 tblps Jaggery

1 tblsp Oil

Method:

Wash and wipe the leaves. Cut the remaining stalk at the back of the leaves. Keep aside. Mix all the ingredients in a bowl. Add little water to form a paste.

Apply the paste to the back of a leaf (big) leaving the edges (about a cm) dry. Then place a smaller second leaf and apply paste to it. Then the third and repeat. You can add more leaves to make a thicker roll.

Now fold in the sides to meet at the middle (broader sides). Then the other two sides. This will form a rectangular flat cake. Now roll from one side to meet at the other end. Keep aside. Repeat to form the second roll. You may use more leaves and have more rolls. Make more paste as required.

Heat up a steamer or tondoor (with water in the bottom section). Place the rolls in the top section and steam for 30 minutes. Remove and allow to cool. Once cool cut into slices to form Patrade Pinwheels. Shallow fry each side in a little oil for a few minutes. You can store the remaining Rolls in refrigerator for future use.