Category Archives: Traditional Mangalorean

Turmeric Leaves Patholi or Steamed Sweet Rice Cakes

Turmeric Leaves Patholi

https://www.youtube.com/edit?o=U&video_id=MCV8O_kFw6E

Ingredients:

15 Turmeric Leaves

2 cups of boiled rice or ponni rice. Washed and soaked in water overnight.

Scraped Coconut

Scraped Jaggery

½ tsp Cardamom Powder

1 pinch nutmeg powder

Salt

Method:

Grind the rice with little salt in little water to form thick batter. Make a mixture of scraped coconut and jaggery (to taste). Add cardamom powder and nutmeg powder to mixture and keep aside. Apply the paste to a leaf (face of the leaf) very thinly. Leave 1 cm at the sides dry. Place a little of the mixture along the spine of the leaf. Fold the leaf and keep aside. Repeat this to all the leaves

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. Peel and enjoy the rice cakes.

Advertisements

Pathrade in Mutton Curry

Patrade Mutton Curry

https://www.youtube.com/edit?o=U&video_id=63ZerKUBgN0Patrade 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.