“Patholi prepared in Thali layered- covered with Turmeric Leaves (Haldi Paan)” … so you are short of haldi paan or the leaves are too thin or maybe you are in a hurry and cannot prepare each one on individual leaves or whatever the reason … there is always a solution, just layer the leaves on a plate, add on the batter in a layer, top with churnu/ churan, then again a layer of batter, cover with a few more haldi paan and steam for 15-20 minutes … let cool a bit, gently peel off the top leaves and you can cut them into slices … off course the same can be prepared in banana leaves too, but then you will not get the flavor of haldi paan (turmeric leaves), will you??? After all that delicious tasty Patholi is all about the induced turmeric leaf flavor, Isn’t it??? and this one turns out exactly the same in taste, except maybe on shape which is fine at times I guess, what say??? … there you are, problem solved, enjoy them this festive season and no more excuses … Yummilicious …
Ganapathi Bappa Morya ...
Mangal Murti Morya ...
** It’s that time of the year when most Hindus look forward to bringing home Shri Ganesha or visiting in places where the community celebrates it with great pomp. Lots of preparations are in full swing prior to the big day and the markets are flooded with goodies and decorative items. In GSB community we have our own traditional dishes that are prepared as offering to Shri Ganesha on Bhardrapada Chaturthi day and they are all done in complete sanctity and observing many rituals. Appo, cheppi kheeri, mixed veg. sukke, tere panna alvati, patrado, sukrundo, patholi, podi’s, chakuli, mooga gashi, saaru, khotto, godi khichidi and above all panchkadayi are prepared during this day. Off course each home has their own traditional dishes and I might have missed a few here.
** When celebrated at home, usually a mantap is prepared with sugar cane pillars and the same is relished after the visarjan of the deity. I remember visiting every year my aunt’s home and enjoying the festive day with my cousins. My dear mhava (that is my mom’s elder sister) prepared so many dishes and served them with love to all. The preparation of dishes like savories would be done a few days ahead, and all women relatives joined to help out and it was so beautiful to see that co-ordination between them. These are a few traditional patterns of life which we hardly see these days and I have lovely memories of childhood spent in their home during Chavathi, even the visarjan that was done in a well (baayi), in her daughter place, truly miss those happy carefree days.
** Patholi is one sweet dish that is a must to be prepared during Shri Ganesha Chaturthi in GSB Konkani Saraswat homes where they bring in the diety home. There is a similarity here with modaks prepared in Maharshtrian homes known as ukdichi modak, the method is almost the same and so is the taste except for the shape and method and off course here we use the turmeric leaves base. I have already shared the original traditional method of preparing sweet patholi as well as a few of my own mix and match version in this blog before and the recipe remains the same or any of the version I prepared can be prepared in this method too. This method is exclusive for those who are short of time or find the whole process tedious, yet want to relish patholi with the flavor intact.
** Here is a little bit information for “Patholi prepared in Thali layered- covered with Turmeric Leaves (Haldi Paan)” ... On my title above I have explained in short how I prepared this patholi, nevertheless will repeat it in detail again below ... For the method of outer rice batter and the sweet coconut jaggery churan for filling within, just follow the link given at the bottom, it is same without any changes hence I have not repeated the same, do excuse .... Also sharing a picture collage below of step by step procedure so that it becomes that much more easier to follow ....
** Wash and wipe dry the haldi paan/ turmeric leaves. Cut off the stem portion if any, layer the same on a plate/ thali which has a depth of about an inch or two. You can use even cut portions of the leaves, here it is just important to evenly place the leaves covering the entire thali. Also take into note that the inner side of the leaves should be facing upwards, just like how we use the leaves while preparing patholi. Now apply a layer of the prepared rice batter on the leaves taken care to see that you cover it fully and keep it just slightly thicker than that you would for patholi. This is done to avoid the churan when placed from sinking to the bottom out leaking out the jaggery water. Now apply a thin layer of prepared coconut jaggery churan evenly on top of the rice batter layer.
** Do not press down the churan, just place it on top gently with a spoon. Now apply another layer of rice batter on top to evenly spread on churan layer, this one need not be applied as thick as that layered below. Now place the remaining haldi paan/ turmeric leaf pieces upside down on the batter covering the plate fully and the job of application of patholi process is done. Bring water to boil in pedavana/ idly steamer and then gently place the prepared thali/ plate on the separator and steam on high heat for 5 minutes, lower the heat to minimum and steam for another 15-20 minutes depending upon the size of the thali. When done remove and place it on open and allow to cool completely.
** “Patholi prepared in Thali layered- covered with Turmeric Leaves (Haldi Paan)” is done and ready to be offered as Naivedyam/ Prasadam to Shri Ganesha after gently removing the covered leaves on top before doing so. Once the Aarati is shown or any other rituals you follow are observed, you can distribute it among family members and friends. Just use a sharp knife to cut them into square or into triangular shapes for easy serving. If you have time, place the plate in fridge for 10-15 minutes, which helps in getting proper neat cuts (Optinal). The taste of patholi prepared this way too remains intact with the aromatic flavor of turmeric leafs. Also the pieces can be easily served to all during meals that are followed after the celebration ie panna jevana.
** You can also prepare two to three thali in similar pattern and steam in pedavana using separators in between in similar pattern as we do for Idly steaming. The same method can be followed using banana leaf (keli paan) if turmeric leaves are not available in your vicinity, they turn out perfect too except for the flavor. Hence, if possible try out with turmeric leaf for that awesome flavor or at least place in a few to make it flavorful. These are all methods we can easily adapt to instead of completely forgoing preparation of traditional dishes for reasons like tedious, unavailability, shortage of leaf etc. I always encourage friends saying that for a innovative mind finding solutions to cooking issues is not at all a major issue, so what are you waiting for, just give it a try.
** There are many types of different flavored “Patholi” dishes like ripe jackfruit, rose flavored, mango flavored, khajoor flavored, banana dry fruits, apple flavored, etc. in my Blog along with the traditional Konkani Saraswat method one too. They are all my own concoctions which I love experimenting with and have turned out simply awesome. Sharing a common link to all patholi post along with muddo which is also prepared on turmeric leaves (or other leaves) and the one to the traditional one separately too, which has the recipe for the outer rice batter and the for the filling of coconut jaggery churan, which you may check out on ….
** Note : Just a small tip, if in case you are unable to get layee pitto (puffed rice powder), you can use rajgira powder too, as in Mumbai the later is easily available unlike the layee pitto which is available only in southern Indian stores or Mangalore stores. Again, if neither is available in your vicinity, don't worry, just add in more coconut gratings to lessen the jaggery softness, so that the liquid content is lessened and does not leave on sides, you may continue the process otherwise in same method.
https://gayathrifoodbytes.blogspot.com/2022/07/turmeric-leaves-in-my-window-sill.html#more
No comments:
Post a Comment
Thanks.