Tuesday, January 31, 2012

Spicy Collard greens shredded. AKA... Pathrade Usli

(This recipe has been published in 'smrithi' the souvenir for the Konkani sammelan 2012. Page 158.)

Whatever came after the AKA in the title is pure gourmet heaven to any konkani ear. Add a dollop of nostalgia to that to every NRI konkani's ear.

Long story short Patrade (Taro-Colocasia esculenta) leaves are not easily available here in Columbia. Atleast not good quality ones.Or may be Iam just plain lazy to go out and really look!

So, when I learnt that collard greens can be a substitute (eureka!), I set out to make this delicacy I have missed a lot over these past few years.

What went into this:
2 bunch Collard greens or Kale ( stem stubs removed)- shredded fine.
1 cup tandoolu (rice)- soaked for min 2hrs.
2 tbspns soyi (fresh grated coconut)
1/2 tspn chinchambhe paste (tamarind paste)
Meeta (salt) to taste.
To be roasted:
1 tspn Thela (oil)
11/2 tbspns kottambari (coriander seeds)
1/2 tbspn metthi (fenugreek seeds)
1/2 tbspn jeere ( cumin)
1 tbspn uddha daali ( split black gram)
1 tbspn chane daali ( split chick peas)
1/2 tspn haldi pitti (turmeric powder)
5 long dry mirsangha (red chillies)
For the dressing:
1 tbspn thela (oil)
1 tspn sassam (black mustard seeds)
1 sprig karbevu (curry leaf)

How it was made:
In a pan roast together the metthi (fenugreek seeds), jeere ( cumin), uddha daali ( split black gram, chane daali ( split chick peas) and mirsangha (red chillies) in 1 tspn thela (oil), till fragrant. Grind together with the soaked tandoolu (rice), haldi pitti (turmeric powder), soyi (fresh grated coconut) and chinchambhe (tamarind) paste without adding too much water, to form a coarse mix. Add meeta (salt) to taste.
To this add the shredded greens.

Pour this mix into a greased idli pan or any baking dish  and steam for about 15mins, till a toothpick pricked comes out clean.

Cool for about 10mins. Shred/slice the prepared cakes.
In the pan heat the 1tbspn thela (oil) and add the sassam (black mustard seeds). When they splutter switch off and add the karbevu (curry leaf). To this dressing add the shredded cakes. Saute and serve hot!

A delicacy, it is enjoyed with traditional meals as a side.

Yeah U guessed it....all that konkani slang with the ingredients... an ode to my own nostalgia.

Shubh Bhojan. Bonappetite.

Thursday, January 26, 2012

Happy Bday 'G'....with a Sponge Cake

This week G turned another year younger! So we the ladies, E, R n myself turned ourselves into bakers, icers and sprinklers! (no points for guessing who came up with those terms) LOL.

So for the cake:
1 cup self raising flour
1 cup melted butter at room temperature
3/4 cup powdered sugar
3 eggs
1 tspn vanilla essense
1 small sachet cinnamon choclate icing

Making it:
In a big bowl blend together the butter and sugar. Add the eggs and essense and beat till mixed well. To this slowly add the flour. Beat with an electric beater on low for 30 secs and then on medium for 2 mins.
Preheat oven to 325F and bake for 20-24mins.(till toothpick pricked in middle comes out clean).

Let cool for 10mins before removing from pan.
Then cool completely before icing. Add sprinkles and candles.

E turned expert icer while R ruled with her overdose of sprinkles!

Vola! Happy Bday!

Ps: You can use a little more sugar in the cake.Its just that when we use icing it all ends up too sweet for us! If not for the icing I would have used upto 1 cup of sugar.
Also substitute vanilla essense for any flavour of your choice.

Preheat oven upto 350F if using regular baking pans. I used a non-stick 9" pan.

This is a time tested recipe in my house as one can vary it with chocolate chips, nuts, fruits....

From our kitchen to yours....Celebrate!

Thursday, January 19, 2012

Deep fried collard greens in rice batter (AKA taikile dangara)

This I derived from an Indian Konkani delicacy 'Taikile Dangara' which essentially is a locally available greens deep fried.
So the substitution.
Collard greens I have learnt are good substitutions for spinach, kale, etc and vice versa.
Also greens are available in large quantities while I shop at the local farmers market.

What goes into it:
2 bunches of collard greens (without stem stubs) -chopped fine
1 cup white rice
1 cup toor dal ( split pigeon peas)
6 dried red chillies (roasted)
1/2 teaspoon tamarind paste
2 tbspn grated coconut
Salt n pepper to taste
Oil for deep frying

How I did it:
Soak rice and dal for atleast 2hrs. Then grind it with coconut, chillies and tamarind. The trick is to use as little water as possible to form a coarse paste.
Add salt and pepper as required.To this mix add the shredded greens to make the batter.
Make small balls with damp fingers and slightly flatten to form patties.
Heat oil in a frying pan and deep fry the patties till golden brown.

This is local delicacy served usually as a side at traditional meals. Mostly lunch.

In our house though we ate them with tea.

Tell me how you do yours.
Bon Appetite.