Come eu

Na Índia pattoli é o nome de duas comidas: uma salgada e outra doce. A grafia muda em alguns casos (patholi, patoli) mas pelo visto todas estão corretas.

Salgado

Patoli is a traditional Andhra dish and is very tasty and healthy.Today's recipe is made with french beans and lentil(bengal gram,senaga pappu) and goes well with rice and rotis.I have used french beans in this dish today but you can substitute it with either okra,cluster beans,cabbage or raw banana.

1 cup of chopped beans(cut into 1" pieces and boiled in salted water)
1 big onion chopped
2 green chillis slit length wise
10 curry leaves
1/2 mustard seeds
1 tsp urad dal(minapappu,black gram)
1 1/2 tsps jeera
2 whole dry red chillis
1" piece ginger
1 cup channa dal(senaga pappu,bengal gram)soaked in water for 2 hours
1/3 tsp turmeric
pinch of asafoetida
salt

Grind the soaked channa dal with ginger,dry red chillis,1 tsp cumin seeds and salt to a coarse texture without adding water.
Heat 1 tbsp oil in a wide vessel and add mustard seeds and let them splutter.
Now add 1/2 tsp cumin seeds,urad dal,asafoetida and curry leaves and fry for 10 seconds.
Now add the green chillis and onions and fry till transparent.Add turmeric pwd.
Now add the boiled french beans and fry for 3 minutes.
Now add the ground channa dal and mix well and cover and cook stirring once in a while for 10-12 minutes.
The Patoli should have a fry powder-like texture.

This goes very well with hot rice and a dash of ghee.Tastes best when eaten hot!


Doce

Category:		Desserts
Style:		Indian
Special Consideration:		Vegetarian

Description:
A sweet coconut mix wrapped in turmeric leaves and steamed, it is a Konkani favorite!


Ingredients:
Ingredients Quantities
Semolina (rawa) 1/2 kg
Turmeric leaves 40-50
Coconut (grated) 1
Jaggery (brown sugar) 1/2 cup
Salt To taste
Cardamom (Elaichi) powder) According to taste


Directions:
Make a paste with rice flour+bit of salt and sugar, consistency should be that of an idli batter or thicker, not runny as you will be spreading it on the turmeric leaf it should stick to the leaf and not run off. Grease the leaf, I use melted ghee. Mix grated coconut and brown sugar or gur to taste, I like it sweet - this is the filling, you can add sesame, cardamom if you want. Spread the rice paste thinly on the greased leaf, leaving a few cms. on the sides. Put as much filling as you like in the half portion of the paste leaving a few cms. on the sides free. Fold the leaf , then fold/crimp the leaf edges that are open so that it does not leak the contents out. Steam it for a few minutes around 15-25 minutes depending on the thickness of the batter. Voila! You have patholis!

The outer layer of the pattoli is generally made of rice, soaked and ground to a coarse paste. However, using semolina, the process is faster.Instead of turmeric leaves you can use banana leaves or aluminium foils cutting them into around 8" wide .

Obrigado aos blogs India Cuisine e Vishaal Bhat