Patrade (Shredded leaves Method) and Fried Slices

Patrade Fried (1)

https://www.youtube.com/edit?o=U&video_id=Oh1gHgsDEDM

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.

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Patrade or Allu Vadi (Rolled leaves Method)

Rolled Patrade Fried (1)

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

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.Patrade Fried (1)

Sheera or Kesar Bhath

Sheera or Kesar Bhath

https://www.youtube.com/edit?o=U&video_id=C0y6T0ti5Tw

Ingredients:

1 Cup Semolina or Rava or Soji (Medium to Coarse)

Few Cashewnuts (10)

Few Raisins or Sultanas (10)

2 Cardamom Pods

2 Cloves

1 Cup Milk

1 Cup Water

Ghee or Clarified Butter

1 Cup Sugar

½ tsp Orange Colour

Saffron (few strings) to add to milk

2 Tblsp Oil

Method:

In a deep bottom pan, heat and add 2 tablespoon oil. When hot lightly fry the cashew nuts and remove. Then fry the raisins till they puff up and remove.

Fry the cardamom and cloves for 30 sec and then add Semolina and fry on very low flame. Fry for about 5 mins continuously stirring so that it does not burn. Fry till slightly brown. Add sugar and continue stirring for a minute or two. Add saffron to milk and stir.  Add water and mix well. Stir and then add milk and continue stirring. Add the cashew nuts and raisins. When it starts boiling reduce the flame. It will start thickening up. Add one spoon of ghee and keep stirring. Mix well and keep stirring. Add Orange Colour. Add one more spoon of ghee and keep stirring till the mixture leaves the side and come together. That’s it Sheera or Kesar Bhath. Allow it to cool a bit and then serve.

Masala Peanuts or Groundnuts in Microwave Oven

 

Ingredients

1 cup raw peanuts with skin

3 tbsp. Gram Flour or Besan

3 tbsp. Rice Flour

1 to 1.5 tsp salt

1 to 1.5 tsp Chilli Powder

½ tsp Garam Masala Powder

½ tsp Amchor Powder or Mango Powder

¼ tsp Asafoetida or Hing

2 tbsp. oil (optional)

Little Water for mixing the flour with peanuts.

Method:

Drop the groundnuts in a bowl of water and immediately remove and drain.

In a dry bowl, add and mix all the ingredients except oil and peanuts. Now add the peanuts and mix. Add water little by little and keep mixing. The peanuts should be coated with the batter. This should be dry not watery.

Place the peanuts in a microwavable tray or dish or plate. The peanuts should be separated from one another. You can make in batches. I am doing this here in two batches –one without oil and one with oil. Microwave on high setting for 3 minutes. Remove mix and again microwave for another minute. Remove and allow to cool.

If you want to add oil, do this after the peanuts are coated with flour mixture and then mix well. Then place them on the microwavable plate and microwave.

Enjoy. Snack for all occasions. Remember Spice to taste.

Xmas Cake

 

 

Ingredients:

900 gms mixed Dry fruits (can obtain from Supermarket in packet) or put in the following:

200 gms Currants

150 gms chopped Dates

150 gms chopped Cranberry

100 gms Dark Sultanas

100 gms Sultanas

100 gms Chopped Dry Cherries

100 gms Prunes chopped

Mix the above in a glass bowl or Jar. Add 2 cups of Dark Rum and close with cling wrap. Keep this in the cupboard or away from sunlight. Do this at least 3 days prior to baking cake. Some do this a month earlier, some 3 months earlier.

250 gms nuts (Almonds and Walnuts) cut into small pieces. To be added to the above mixture a day earlier to baking cake (1 cup Dark Rum to be added and mixed well)

1 bottle Dark Rum (750 ml)

500 gms standard flour or Maida to be sifted along with baking powder

½ tsp baking powder

500 gms Powdered (Castor) Sugar

500 gms Unsalted Butter

125 gms Ghee or Clarified Butter

500 gms Eggs (8)

1 tbsp. Vanilla Essence

1 tsp Caraway Seeds (to be rubbed on palm of your hand before putting)

1 Tbsp. Treacle or Golden Syrup (to be added last)

1 cup Burnt Sugar Syrup (see video – how to prepare burnt sugar syrup)

Method:

Remove soaked fruit and nuts and spread on a tray. Sprinkle some of the flour over them and mix lightly.

Line the cake tins to be used for baking with Baking paper.

Separate the eggs yolk from the white and keep aside. Beat the white of egg to stiff consistency.

In a cake mixer or in a deep vessel, blend the butter, ghee and sugar adding the sugar little at a time. Total 20 minutes if blending in vessel. Use a big wooden spoon or wooden buttermilk churner. Start adding flour and egg yolk – little at a time and blend well. When egg yolk is finished start adding white of egg until both the flour and egg has been added. Blend well.

Add the vanilla essence, caraway seeds and blend further. Add the burnt sugar and mix well. Lastly add the golden syrup. Now add the dry fruits and nuts. Mix well and pour into Cake tins (sized 6 to 8 inches or 12 to 20 cms) lined with baking paper.

Bake in pre-heated oven for 2 hour at 140 degrees fan forced or 150 conventional oven or 325 degrees Fahrenheit. Check if the cake is done, by piercing the cake with a skewer. If it comes clean without any batter, cake is baked. Otherwise continue baking for some more time.

Remove and let the cake cool in the tins.

 

Feeding the Cake with Rum:

Remove the cake along with the baking paper and place on aluminium foil. Pierce the cake half way through with a chopstick or thick skewer. Around 12 to 15 will suffice. Pour the rum into the holes little at a time, 6 to 8 spoons. Wrap the cake with the baking paper and foil and place it in cupboard for a week. You can do this a couple of times (if you have time). Just before Xmas you can ice the cake or top it up with dry fruits (I have not shown this hear).

Slice the cake and enjoy.

 

How to Prepare Burnt Sugar Syrup

 

Ingredients:

1 Cup Sugar

1 Cup Boiling Water

Method:

In a thick bottomed vessel heat the sugar or low to medium heat. When the sugar has melted and starts bubbling remove from stove and add half of the water. The mixture will start smoking. Stir to dissolve the sugar clumps that form. Place back on the stove and on low heat keep stirring to dissolve any balance sugar clumps.  Add rest of the water and heat for 5 minutes.

Remove from stove and allow to cool. Use for cakes, pudding, custard etc.

Beef Red Curry Masala

800 gms of Beef cut into cubes

1 Onion sliced and chopped into big pieces

2 tsp Kashmiri Chilli Powder

2 tsp Coriander Powder

1 tsp Pepper Powder

1 tsp Cumin Powder

1 Tsp Garam Masala Powder

1.5 tsp salt

Paste of Ginger (2 inches), Garlic (5 cloves), 4 green chillies

3 tomatoes chopped

¾ cup Yoghurt

Few curry leaves

A bunch Coriander leaves chopped

Method:

Fry chopped in 3 to 4 tbsp oil. Add the green masala paste and fry for a minute. Add all the powders and salt. Fry for 3 minutes. Add the tomatoes and fry for further 5 minutes. Then add the beef cubes and fry for 10 minutes. Add yoghurt and curry leaves, mix well and add one cup of water. Cook on slow fire for 45 minutes. Add coriander leaves and put off the flame.

Have with bread, chapatti or rice.