"Patrado and Tava Fried Patrade Podi prepared using Cauliflower Outer Leaves" ... Here is a delicious Patrado/Steamed Spirals prepared using the outer green leaves of cauliflower in similar pattern to our very own Colocasia Patrado from Konkani Saraswat Cuisine ... Tastes awesome when tava fried .... Yummilicious ...
** we hardly come across these leaves and I myself find them rarely in the market. But I was really thrilled to see them with my veggie vendor actually which he was just slicing off and discarding. I thought why not prepare patrado/steamed spirals with the with the large green outer leaves ... I prepared the patrado and then tava fried the sliced pieces and they were really awesome .... if they are available in your vicinity do try them out ... the method is same as our usual Patrados ...
** Here is the simple recipe for preparing "Patrado with Cauliflower Outer Leaves" ... My Style ...
** Wash and soak overnight or for 6-8 hrs. 1 cup of Whole Moong/Green Gram in plenty of water. Soak ½ cup of Raw Rice next morning for 1-2 hrs. Next day wash moong well again and drain properly in a colander. Also drain the soaked rice and keep ready. Remove the stem and thick veins of 10-12 large sized cauliflower green outer leaves. Wash well (gently) and allow the water to drip off by keeping it slant on an inverted vessel or anywhere else suitable to you.
** To be ground to paste : Grind 4 cups of grated coconut with 10-12 green chillies or 12-15 kashmiri red chilly (plus or minus depending upon individual taste), lemon sized tamarind (do add tamarind of a small lemon size, it’s necessary to remove the itchiness if any in the leaves) 2 tsp of hing powder to a coarse paste.
** The paste should not be too coarse nor too smooth. Add very little water, it should be of paste consistency. Remove in a vessel. Grind the Moong and rice together to a smooth paste. Remove and add it to the ground paste. Add salt to taste and mix well. The paste should be of thick consistency, so do not add water.
** Keep one large cauliflower leaf with the vein side on top. Spread the paste. Now top it with another leaf, in similar pattern and apply the paste on it. Repeat with another leaf a bit smaller in size and again apply the ground paste. Fold the sides at full length and then start rolling from the other way. The rolls should be tight enough or it will open up while steaming.
** I have posted step by step pictures elsewhere in Patrado recipes, you can refer to the same to which I will be sharing the link at the bottom of this recipe. However, I suggest you watch any video on You tube or ask your relative or friendly neighbor about the method of application of the paste on leaf, clearly and you will come to know the exact method.
** Cut rolls into two with a serrated knife in the center. Put the Steaming vessel / Pedavana with enough water and bring the water to boil, lower the heat and gently keep the cut patrades in the Idly steamer / pedavana by placing the cut side on top. This is necessary as if you keep it the other way the masala will drop into the water of the steamer. If not comfortable in using this method and if the rolls are small just place them whole inside the pedavana.
** Now close the pedavana and bring it to full heat once again until you see steam escaping out of the vessel then keep the flame on medium and cook for 30-45 minutes. When done remove the lid and let cool a bit before you remove it onto a plate.
** Allow the steamed patrados to cool completely and come to room temperature. Then slice them into rings of about 1/4 inch thickness and keep them ready aside. You can keep the patrades in the fridge before you slice them as this helps in slicing them evenly and finely.
** Now roll the sliced patrades on fine rava/chiroti rava to evenly coat them on all sides and fry them on a tava with 1-2 tblsp of oil applied to the tava. Add a few drops of oil on the top of the patrade slices and then flip them over and fry till crisp on both sides. Continue the procedure with required number of slices till done.
** "Patrado with Cauliflower Outer Leaves" is done and ready to be Served. Serve them hot crisp fried from tava along with Dalitoy and Rice. They taste best when served with rice along with other dishes. Do try out this delicious recipe prepared out of cauliflower leaves if they are available where you stay, I am sure your family will love them for a change.
** Note : I have prepared this patrado using cauliflower leaves instead of colocasia/arvi/taro leaves. The rest of the recipe remains the same as of the colocasia leaves patrado. However I have tava fried these after slicing them and rolling them on fine rava. These patrado slices taste best only when they are tava fried as the cauliflower leaves are a bit thicker in texture than the colocasia leaves.
** Sharing below the recipe link with step by step procedure of patrado application method. Please do go through the recipe by clicking on the link if you are a novice and have no knowledge of them.
** Note : This recipe has been re-edited to maintain a uniform pattern of sharing of recipes throughout the Blog. The pictures have just been made into a collage while the recipe has not be changed or altered and remains the same.
wow so very innovative Gayathri akka ...fab post :)
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