PATHRODE

KOMATSUNA PATHRODE (Using Japanese mustard leaves)

Pathrode is a konkani dish made from taro leaves.7 to 10 leaves are used to make a roll and cut into spirals.They can be steamed or fried.A delicacy during rainy season and a hot favorite of konkanis.I never got my hands on taro leaves in tokyo ,though taro roots are abundant in stores.

Might be available in the suburbs but didnt find any recipes from japanese frineds.

So once my friend got me a bunch of field grown komatsuna(Japanese mustard leaves)when they visited a village far from tokyo.

And they were pretty huge than the normal ones.Seeing the width of the leaves i thought why not give a try and make some pathrodes out of them.

And i made them .They were delicious.

Here is the recipe.

Komatsuna leaves(deiscard the stem) -10(Wash and pat dry )

rice -1/2 cup

mungdal(split green gram)-1/2 cup

red chillis-10

tamarind-small marble sized

salt-1 tsp

asafoetida-a pinch

turmeric-a pinch

coconut-1 tablespoon(fresh or dessicated)

Method

Wash rice and mungdal.Soak it in water for 3 hours.

Dry roast red chillis in a pan on a sim flame fro 2 minutes.turn off..

Grind it with rice ,mungdal,coconut,asafoetida and red chillis to a not so smooth paste.

Take one leaf preferably largest of all the leaves,spread it on a clean surface,(i used a foil),such that the vein part is upside.

The front of the leaf,the smooth side should be on the foil.

now take a spoonfull of the paste and spread it all over the leaf in a thin layer.

place another leaf over it.

Spread another spoonfull of paste over the second leaf.Continue with all the leaves.

When done,roll it from one end like we roll a carpet.

Steam it for 15 minutes in a pressure cooker or a steel steamer.

Remove and cut into spirals of ur choice.

They can be consumed as a side dish with rice and dal.

Further they can be pan roasted too.Roll them in ric flour andpan roast with a teaspoon of olive oil (coconut oil in case you used taro leaves)drizzled over them.

They tasted well, even though they were not the original with taro leaves.

The same recipe stands for Taro leaves and colocassia leaves.

BIBBE UPKARI

BIBBE UPKARI (Raw cahewnut dry curry)

Bibbo means raw cashewnut in konkani.We call it "kajubi" for cahewnut.And the name kaju is derived from portuguese,as they called cashewnut tree caju.

This piece of information was from amma.Tendle bibbe upkari(tindora and raw cahsew) is a must in all konkani ceremonies.and i was bored of eating it in childhood.somehow i did not like the combinaiton and would wonder why people like it so much. and that was only thing leftout on my leaf whenever i attended these functions.so i would much prefer a buffet lunch so that i would not have to waste food (as my list of nolikings goes on).

Somehow coming to college i began liking it.Amma would get few packs from mangalore and store it in fridge.And she gave me a pack when i visited india,me too stashed it in the fridge.My hubby dear remind me evreytime and i would i will prepare.I dont get tindora here in tokyo so i browsed through some blogs and found out capsicum added in small amount along with potato would be nice.hence i followed the same.

here is the recipe

Bibbo-100 g

capsicum-2 small, chopped into thin long strips

potato-1 chopped into thin long sritps

mustard seeds-1/2 tsp

redchili-1

greenchilli-1

hing (asafoetida)-a pinch

coconut scraped finely

salt -as per taste

olive oil for seasoning(konkanis prefer coconut oil )

Soak the raw cashewnuts in warm water fro 8 hours ,previous night soaking does this .Peel the skin ,divide them and put them in fresh water ,be careful as the stains make fingers black a lil bit of cocnut oil rubbed on ur fingers will help.put them in fresh water and clean twice.

If u get frozen raw peeled cashews then u can directly start to cook.

Method.

Heat oil for seasoning.Add mustard when it splutters add cumin seeds ,asafoetida.

Then add the chillis.saute.add potato,stir once then add capsicum.stir again.let it cook for a minute.then add the cashewnuts.close lid and cook till done.add salt and stironce again.do not overcook.when done u can add fresh grated coconut for garnishing.

It is served with rice and dal.The best it is with puris.Konkani style :-).

Using a small pressure cooker can make this dish more yummy.Just one whistle and the curry is done.

keerla upkari

Keerla Upkari


Its kirla season here in japan.its called "takenoko"in japanese,"bamboo shoot" in english,"keerlu" in konkani.so i got them and made a whole lot of dishes with them.konkanis use it to make sanna polo(spicy dosa),kirla nonche(pickle),curry and gravies.i managed to make some like this upkari and one pickle.

all u need is one smal bamboo shoot,with the outer leaves removed,chopped finely and soaked in water for 12 hours .change the water every 4 hours.this u remove the hardness or whatever rawness it has.
the bamboo shoot is ready.other option is to give it a boil with salt and disrad the water my japnese frends do it.anyway is fine.

things u need:
bamboo shoot
oil -for seasoning
mustard -1/4 tsp
greenchilli-2
coconut scraped-2 sp(frozen or fresh)
tamarind -little
curry leaves-few
salt as per ur taste

method
grind greenchilli,coconut and tamrind to coarse paste.
heat oil in pan ,add mustard,curry leaves for seasoning.add chopped bamboo shoot.saute
for a minute and add the paste to it.add salt and cook till bamboo is soft.
serve it hot with rice and dal.

breadda usli

breadda usli
hey now something of my choice,yes food.Let me post my all time favorite Bread usli.easy and tasty.so
these r the ingredients
bread-6 slices
green chillies-2
sugar - 1/2 tsp
salt - 1/2 sp
buttermilk-1/4 cup(if u have curd make it dilute by adding water)
urad dal-1/4 sp
coriander leaves-as much u like as its optional
garam masala-1/4 tsp
haldi pdr-a pinch
mustard-1/4 tsp
onion-1/2 chopped finely
oil-for seaoning.

method:
chop bread into cubes and heap them.
add sugar,salt to the buttermilk.
heat oil in kadai,some like it with ghee,but i'm bit no to ghee,diet u see.so then add mustard ,when it splutters add split green chilli,urad dal.saute till urad turns to light brown,add curry leaves,onion and saute till onion is transparent.add haldi pdr,then the bread, garam masala pdr.mix them well. meanwhile dont forget to put the teapan onthe gas.start making tea.back to breada usli,add the buttermilk soln to the bread pouring it all over the bread cubes.mix once and close the lid for 2 min.now open the lid and add chopped coriander leaves.so its ready.hey serve it with hot ginger tea.
PS:u can add more oil ,for seasoning ,to get a crispy dish.