Yesterday I had a hectic day. It being Nagara Panchami, I had to prepare - Pathrado, Cheppi Kheeri and Patholi. Morning after sending my girls to college, I prepared Pooja Thali for my hubby dear for the Naga Abhisheka. After that prepared breakfast for him and sent him to office. Then started the actual marathon. First I prepared pathrodo, but the pic got deleted by mistake. Sorry about that. Then I prepared the kheeri, lastly it was Patholi.
Pathrado ( My Mother-in-law ishtyle):
Ingredients:
Arbi leaves - 15
Roasted Red Chillies 12-15
Coconut gratings 1 cup
Tamarind - lemon size
Pepper corns - 3-4 ( to take out the itchiness of the arbi leaves)
Hing - 1/2 tsp.
Salt to taste
Method:
1. Wash the arbi leaves well and trim the veins and midrib of the leaves.
2. Meanwhile, soak whole green gram.
3. Grind coconut, red chilles, tamarind and pepper corns.
4. When smooth add soaked green gram and grind, using as little water as possible.
5. Take out the masala in a bowl, add salt and hing.
6. Now comes the tricky part, keep the biggest leaf first, backside facing up and apply masala.
7. Place two more leaves on the first one, side by side and apply masala.
8. Similarly finish up 6-8 leaves.
9. Now fold the sides, inwards, say 2" on each side and apply masala.
10. Now roll up like a swiss roll.
11. Cut into 3-4 peices and steam in the steamer.
12. While serving, pour a little coconut oil on top.
Cheppi Kheeri ::
Ingredients:
Cooked rice - 1 cup
Thick Coconut Milk - 1/2 cup
Thin Coconut Milk - 1 cup
Turmeric Leaves - 1-2 ( Haldi Paan)
Method:
1. Add thin coconut milk and turmeric leaves to rice and cook till rice becomes soft.
2. Now add thick coconut milk and cook for three minutes.
3. Kheeri is ready to serve.
4. Serve either with salt or with sugar.
Pathrado ( My Mother-in-law ishtyle):
Ingredients:
Arbi leaves - 15
Roasted Red Chillies 12-15
Coconut gratings 1 cup
Tamarind - lemon size
Pepper corns - 3-4 ( to take out the itchiness of the arbi leaves)
Hing - 1/2 tsp.
Salt to taste
Method:
1. Wash the arbi leaves well and trim the veins and midrib of the leaves.
2. Meanwhile, soak whole green gram.
3. Grind coconut, red chilles, tamarind and pepper corns.
4. When smooth add soaked green gram and grind, using as little water as possible.
5. Take out the masala in a bowl, add salt and hing.
6. Now comes the tricky part, keep the biggest leaf first, backside facing up and apply masala.
7. Place two more leaves on the first one, side by side and apply masala.
8. Similarly finish up 6-8 leaves.
9. Now fold the sides, inwards, say 2" on each side and apply masala.
10. Now roll up like a swiss roll.
11. Cut into 3-4 peices and steam in the steamer.
12. While serving, pour a little coconut oil on top.
Cheppi Kheeri ::
Ingredients:
Cooked rice - 1 cup
Thick Coconut Milk - 1/2 cup
Thin Coconut Milk - 1 cup
Turmeric Leaves - 1-2 ( Haldi Paan)
Method:
1. Add thin coconut milk and turmeric leaves to rice and cook till rice becomes soft.
2. Now add thick coconut milk and cook for three minutes.
3. Kheeri is ready to serve.
4. Serve either with salt or with sugar.
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