Palak Patrado:-
Having seen that my mum made regular patrado make atleast once a week in my childhood, I have developed a liking for this tasty konkani Amchi delicious side dish . However when i first came to middle east , I hardly knew how to make Patroda (the cleaning of the colcossa leaves, which leaves to buy , etc) the rest of the procedure was also not as motivating enough to simply give it a try( i mean the time consuming part of it).Soon , i would wait for holidays and when i go to india , enjoy this lovely home cooked patrados till heart content. Infact, if i tell you that i even packed some and got along so that even hubby doesn't miss it. Until , I made a trip to dubai along with my parents for a wedding (a big fat konkani wedding)and this is where I had this Palak Patrado for the very first time. Trust me this was a instant likes from all of us , and the result was obvious . Palak Patrado as and when the cravings creeped in. Now , it has definately made its rank over the love for regular patrado.
Ingredients:-
- 4Big bunches of Spinach(Palak)
- 5-6 Red Chillies
- Pinch of hing
- 1cup toor dal
- 1cup rice
- 1spoon coconut(optional)
- A small ball of tamarind
- Salt to taste
Method:-
- Wash ,clean the spinach leaves (prefreably use Big leaves).
- Dry roast red chillies in a spoon of oil .
- Grind Ingredients 3 to 8 into a fine paste along with the chilles.
- Apply the ground paste on the wrong side(back) each spinach leaf while you place them overlapping each of these using about 10-12 leaves in each roll .
- Then Fold it begining with sides first , fold about an inch from both sides, then carefully fold the side of the stems tuccking them well into a tight roll as shown in the picture.
- Carefully place them in a vessel and the steam cook in a cooker or steamer for about 12-15 mins.
- Remove from steamer and let it cool slightly .
- Cut it into round pieces.
- Serve hot goes well with dal rice.
Do try this manglorian delicasy . Hope you like it . Happy cooking.
No comments:
Post a Comment