“Kirlailele Bagade Patrado (Brown Cow Peas Sprouts- Colocasia Leaves Steamed Rolls)”… almost every GSB Konkani Saraswat loves this awesome dish patrado, so do I … I had promised myself that I would try more variations with this dish while I keep to the basics intact … food is all about trying out different combos/ variations and when it turns of perfect the joy is doubled and gives inspiration to try out more options … this time I tried out patrado’s using cowpeas sprouts in masala instead of moong and it turned out soft and delicious … Yummilicious …
** Patrado/ Alu Vadi are steamed rolls prepared by applying a spiced paste to the colocasia leaves and I must confess that in my home we never tire out relishing them during meals. We serve it steaming hot during meals either topped with coconut oil/ sliced and tava fried or crumpled and prepared as usli. Again, the slices are also served dunked in gashi and all of them are equally tasty. Tere paan/ colocasia leaves are available in plenty during monsoon and besides patrado there are more recipes prepared using them like alvati (curry), muddo (spiced idly), chutney, ganti bhutti etc.
** The list actually goes on and by now all, those who follow my Blog are aware of them as I have shared the traditional as well as other variations often here. My desire is always to try various options in our regular home cooked food, yet keeping the basics intact. Giving small twist to the recipes handed down from generations like changing the pulses/ beans or veggie included gives it a new variation and I have almost 95% of the time turned them out successful and equally tasty too. It also gives me the option to switch to healthier options which actually adds in more nutrients to meals as per choice
** In my home I often prepare patrado using either soaked or sprout green gram/ moong and for a long time that was the standard one though I must confess it is also great in taste. However, for a decade now, I gave in to my temptation of trying variations and used, bajra, jwari etc. and they all turned out awesome. This encouraged me to try more options and this time I decided to try out with other beans/ pulses etc. Here I have used sprouted brown cowpeas/ bagado, you can use just soaked one for this recipe too, it is just that I prefer sprouting beans to make them more nutritious.
** I am sharing a common link at the bottom of this recipe to all the patrados prepared and posted prior in this blog, you may browse through and try them out in leisure they are all tested in my kitchen and taste wonderful. I will be adding in many more variations as and when I prepare them, so do keep a keen watch out for more delicious dishes here. If you have any query or want any recipe that I have not yet posted, you may mail me or leave a comment, if I know of it, I will prepare it and share the same soon. Good food is all about enjoying good home cooked food with family and friends.
** Here is my recipe for “Kirlailele Bagade Patrado (Brown Cow Peas Sprouts- Colocasia Leaves Steamed Rolls)”… My very own style ….
** I have used 2 cups of kirlailele bagado/ brown cowpeas sprouts here for the recipe. I am sharing a link to the sprouting method of beans for those of you who want to learn. Again, if you do not want to sprout you can just soak the cowpeas in plenty of water overnight or for minimum 8 hours. Drain, rinse well and use the same too.
** Wash and soak 1 cup of normal rice/ tandul/ akki/ tandulu (I used thick variety surti kollam rice) in plenty of water overnight or for minimum 8 hours. Drain off the water, rinse well with plenty of water, then put in a colander and keep it aside to rest for 20-15 minutes for the excess water to drain off completely.
** Remove the stem and thick veins of 6 large sized or 8-9 medium sized tere paan/ colocasia/ patrade leaves. Wash well (gently) and allow the water to drip off by keeping it inverted and slant on back of an inverted vessel or anywhere else suitable to you, we just need to drain off excess water from leaves.
** Add 2 cups of grated coconut (soyi/ nariyal), 12-15 kashmiri red chilly (byadgi mirchi/ kumte mirsanga), medium lemon sized tamarind (chinchama/ Imly), 2 tsp of asafoetida/ hing powder into mixer grinder and grind to smooth paste adding water sparingly. The texture of masala should not be too coarse nor too fine, just smooth enough to apply on the leaves. Remove and add this into a wide large sized bowl.
** Note : You can increase or decrease the spice level (red chillies) depending upon individual taste or that of your family. Also addition of mentioned size of tamarind while grinding is a must as it is necessary to remove the itchiness if any in the leaves. You can also add bimbul/ tree sorrel fruit while grinding the masala if it is available in your place, we do not find them here so I always use tamarind for patrado masala.
** Now add drained and kept rice into mixer grinder and grind to a smooth paste with required amount of water. When done remove and add this to the ground paste in the bowl and then add in cowpeas sprouts into mixer grinder and grind it also into a fine paste. Remove and add it to the ingredients in the bowl and mix well. Add salt (namak/ meeta) to taste, mix well and add more water only if necessary to bring to right application consistency. You can check out on the picture collage shared for reference.
** To prepare Patrado : Use a clean flat surface like your kitchen platform/ dining table. Keep one large sized colocasia leaf with vein side on top and spread the paste all over evenly in thin layer. Place another leaf, a bit smaller, again vein side on top and apply paste all over. Repeat with another smaller leaf on top of it. Now fold the sides at full length and then from bottom of the leaves start rolling upward tightly to form a roll. The rolls should be rolled tight enough or it will open up while steaming, so be careful. I have posted step by step pictures to help in clear grasping of the application procedure.
** Usually rolls are prepared with a set of 3 or 4 leaves depending on the size of the colocasia leaf. With the large size leaf, the rolls turn out lengthier in size and vice versa with smaller ones. You should consider certain points while steaming for the rolls to be cooked well from within too. If the rolls have turned out small say of 4-5 inches in length then you can steam them it as it is otherwise I suggest you can cut them into halves the way I have shown in the picture, for proper steaming. Cut rolls into two with a serrated/ sharp knife in the center and place them in a bowl keeping the center cut portion upwards to avoid the masala from dropping while steaming (check out in picture collage).
** Now keep steaming vessel with enough water on high heat and let come to a rolling boil, then lower the heat to minimum. Gently place bowl with the cut patrado inside, above the separator in pedava, cover with the lid and steam on high flame for 5-8 minutes till you see steam escaping a bit through the lid, then lower the heat to minimum and let cook for about 30-40 minutes depending upon the quantity. You will get a very good aroma when the patrado is done, however for proper checking, do open the lid and check. If you feel the masala is still sticky continue steaming for another 10 minutes. Remove the lid when done and keep it aside to let cool a bit before you serve.
** “Kirlailele Bagade Patrado (Brown Cow Peas Sprouts- Colocasia Leaves Steamed Rolls)”are done and ready to be served. Each home has their own method of serving patrado, some prefer serving it steaming hot as it is topped with coconut oil, while some prefer cooling it down completely, making slices and tava frying it after dusting it with rice powder. In any case patrado is always served for lunch/ dinner with dalitoy/ saar along with rice in GSB Konkani Saraswat homes for best in taste. Do try it out and enjoy with your family, they will surely lovely this wonderful dish during meals.
** These are a few ways of serving Patrado/ Colocasia leaf steamed rolls :
** For serving : You can serve them steaming hot as it is topped with a tsp of coconut oil/ nariyal tel/ narlel tela, which is the traditional way of serving patrado in my community, though it is Optional. But do give it a try once if you have not yet tasted it this way, all you need is dalitoy (spiced tuvar dal) and rice to be served along with it.
** You can also allow the patrades to cool completely, slice them into 1/3 inch thick slices and fry them on tava by rolling them on a mixture of fine rava+ rice powder till crisp on top adding on a little bit of oil too, which is what most of us do the next day in GSB homes. My next post to this one includes the tava fried ones, do check it out.
** Again, if there is more of leftover patrado the next or even two days later, you can just cut them into small pieces/ crumble them and prepare usli/ bhaji with addition of onions and seasoned with mustard, red chillies and curry leaves, this has already been posted in the blog before using other patrado. I am sharing a common link to all patrado post which will include it, please do check it out and try, tastes wonderful.
** Important Note : If you have more patrado to be steamed once the first round in done, then you can continue the second round by adding some more water into steamer and going about exactly as before or if you have just a few pieces left then you can place them on top of the half steamed patrado after about 25 minutes of steaming and continue for another 30 minutes, that way they all will get properly steamed. Do not place them all on one pile and try steaming in one go if the quantity is more, the innerside will not get steamed properly as the steam needs to move about properly between the rolls for even steamed patrado, so do be careful or you may end up with half cooked ones.
** Sharing below link to “Step by Step pictures of preparation of Patrado” for those who are new to help understand the procedure well, observe keenly and go ahead, it is not that difficult as it looks, just a little bit of practice is all that is needed .......
** Sharing a common link to all “Patrado” dishes posted earlier in the blog, you may try them out too, it also includes the slice frying methods and the upkari/ bhaji method do, just browse through and you will find them, if any difficulty you may leave a comment or mail me …
No comments:
Post a Comment
Thanks.