"Naivedyam: Apple Patholi/ Apple Sweet Dumplings prepared on Haldi Paan/ Turmeric Leaves" .... patholi is a delicious~ aromatic sweet dish from GSB Konkani Saraswat Cuisine often prepared as an offering to God on festive days ... here I have given my own twist to the original recipe by including apple and it turned out excellent in taste ... the next time you have excess apples at home and turmeric leaves are in season to, then remember to give this awesome apple patholi a try, I assure you it tastes excellent, you will not just stop at one ... Yummilicious .....
** I like making some innovative changes in original recipes to bring in a difference to the recipe. Also there is a heavy demand for it in my family, they like a change in everything. So I am always on my toes and always thinking and cracking my brains for new techniques and taste. Also the other main reason being, I feel even God want's a change in taste from the routine dishes. So here it is. I have already posted the making of traditional Patholi a sweet dish prepared during festivals in GSB/ Konkan Saraswat houses. I have just made some changes to try different forms of patholi. Here is the one with Apple touch to the same. The outer cover remains almost the same except for addition of sugar instead of jaggery, while the inner filling is changed with very minute changes, go ahead and try it, your family will love it.
** Here is my own recipe for "Apple Patholi/ Apple Sweet Dumplings prepared on Haldi Paan/ Turmeric Leaves" ... my style ...
** Cut edges of 6-8 haldi paan/ turmeric leaves, wash, wipe them clean and keep it ready. If the leaves are too big in length, you can cut them horizontally into two pieces.
** Now peel off the outer skin of 2 large sized apples and remove the inner core part. Chop them to fine pieces and keep it aside ready.
** For the outer cover : You can follow any of the method given below.
** Method 1 : Wash and soak one cup of rice/ tandul in water for 1-2 hours. Strain, rinse well, drain off excess water and then grind with 3-4 tblsp of sugar (shakkar/ sakkara), 3-4 tblsp of coconut (soyi/ nariyal), a pinch of black salt (kala namak/ meeta) and grind to a very fine paste with little bit of water.
** Method 2 : In Mumbai we get a good quality Rice flour ie. used for preparing Modak which is very similar to our patholi mixture. So I just use that powder for the outer cover. The patholi not only comes out good, the texture and the aroma is also awesome, you may use the same or try any other rice flour available to you.
** Just add 3-4 tblsp of sugar (shakkar/ sakkara), 2-3 tblsp of coconut milk (narla rosu/ nariyal ka doodh), a pinch of black salt (kala namak/ meeta), approximately 1 cup of rice flour (tandla pitti/ tandul atta) and mix well adding just enough water necessary to bring to smooth fine thick paste. Take care to see that there are no lumps in the batter. Prepare the batter and keep it aside ready.
** Note : I am sharing a common link at the bottom of this recipe for the "Method of preparing coconut milk (narla rosu/ nariyal ka doodh)" which you may browse through if need be. However, at times when I need little coconut milk, I use ready made coconut milk available in tetra packs in the market.
** For Churan/ Inner Filling : Heat a thick bottomed kadai/ pan with 1 tblsp of homemade ghee/ toop, when it melts add in ½ cup of grated jaggery (gud/ goda/ bella). Keep the heat medium and melt it by sprinkling a few drops of water. Do not allow the jaggery to get burnt. Keep the fire low if you find it getting burnt. Once it melts and comes to a boil, add in 1 cup of grated coconut (soyi/ nariyal) and mix well. Fry for about 5-7 minutes till it get thicker. You can also use sugar for this recipe instead of jaggery.
** Microwave the chopped apples for 2-3 minutes and mash them a bit. Add this to the Jaggery coconut mixture and mix well. If not microwaving, just cook them with a little bit of water on low flame for about 5-7 minutes until it get soft and just about cooked and then add to the coconut- jaggery mixture, mix well and let cool.
** If you find there is still a little bit of excess moisture in the mixture or if you see jaggery water leaving from the sides, then you can add in 2-3 tblsp of layee pitto (puffed rice powder) and mix well till you get a mixture that does not have much of moisture.
** layee pitto (puffed rice powder) is added to ensure that the mixture does not leave water as it soaks in the extra moisture. So just add how much is needed only, on your judgement. Leave out if not necessary.
** Now line up the turmeric leaves in a row on a platform or table the darker inner side of the leaves should be facing on the top towards you. You can apply some melted ghee on the surface of the turmeric leaf, it gives a good shine to the patholi and makes it easier to remove from leaf when cooled.
** Take a large tablespoon of prepared rice flour paste on your hand and apply it on the turmeric leaves in one direction motion evenly leaving out 1 inch gap on all side of the outer edges of the leaves. Do not apply very thick nor too thin, check the picture collage above for reference of the the same.
** Now in a thin layer lengthwise at the centre of the applied rice paste, put in the prepared filling mixture neatly ensuring you leave some space towards the top and bottom. This is to ensure that when you fold over the leaves, into half moon type shapes, the center filling should get stuffed inside ie sealed within the outer rice flour paste. I have enclosed pictures for proper knowledge of the same.
** Now fold over the leaves, and press gently so that they become compact. Do not apply excess pressure, which may then result in the paste coming out of the leaves. Heat a pedavan or Idly steamer with plenty of water. When it comes to full boil, lower the heat and gently keep the patholi in a layer, seeing to it that they are kept with the opening leave side upwards. If there are more patholis made than in a single layer.
** Just steam first layer for 10 minutes and then place the second layer on top of the first one changing its angle a bit and then steam for 15-20 minutes. This is to ensure that all the patholis get evenly steamed. If you place them in rows all together in one go sometimes the center ones will not get proper steam due to which they may not get cooked properly. When done remove and put them gently on a plate and allow to cool to room temperature.
** "Naivedyam: Apple Patholi/ Apple Sweet Dumplings prepared on Haldi Paan/ Turmeric Leaves" are done and ready to be offered as Naivedyam to God and there by distributed/ served to all. Serve patholi topped with fresh homemade ghee after for best of taste. This is a very tasty steamed dumpling famous in my community prepared by large when these leaves are in season and no festive occasion during that period is observed without preparing these as Naivedyam offering, do try this new flavour.
** Note : You can keep the extra patholi in fridge and serve them the next day after leaving them to get thawed a bit for 15-20 minutes. It tastes equally good. I usually microwave them for 30 seconds and they are as good as freshly steamed ones. However, it is best consumed within 48 hours even when kept in fridge, as it somehow looses taste later, though does not spoil for another day or two.
** Do try out the various dishes in the Blog and if possible do give me a feed back, It will help me do that much more. This patholi is not the traditional one though the method is same, I have tweaked adding in apple puree for a change. I have already shared the traditional patholi and a few other variations to which all i am sharing a common link below, just browse through for more options and enjoy them in your home.
** I am also sharing the link to the traditional method of preparing “Patholi” with addition of churan, as per Konkani Saraswat Cuisine, there are step by step pictures included in this recipe too, please do go through the same …
** I am sharing a common link to “Patholi” dishes posted in my blog before, you can check out on the same for various combinations of the same.
** I am sharing a common link to “Muddo” dishes posted in my blog before, you can check out on the same for various combinations of the same.
** For prepration method of “Fresh Homemade Narlache Rosu/ Coconut Milk”, Please follow the link given below …
No comments:
Post a Comment
Thanks.