Patholi/Steamed Rice Crepes in Turmeric Leaves - Goan Recipe

        

Goan's Christians prepare prepare Patholis in turmeric leaves on 15th August for Our Lady of Assumption Feast. The non christians make these for festivlas like Narli Poornima, Ganapati they call it Patolya/Haldichya Panachi Patolya.
Patholis are sweet, rice crepes steamed in turmeric leaves with coconut jaggery filling. 

The turmeric leaves are also called haldi paan impart their heavenly fragrance and flavor to the Patholi. These leaves are from my garden.

The sweet coconut filling makes these absolutely delicious. If you do not have turmeric leaves then you can use banana leaves. I made both. The leaves are then peeled off on after steaming and the patholis are had hot with desi ghee on top which is optional. Patholis are also called Haldi Panna Patholi in Konkani. They are usually served had as a dessert for breakfast or as an evening snack. 

Do use you Idli Rice and the poha, because, I. have made them many times and this recipe is the best the covering is soft and mouth melting. You can increase the sugar jaggery in this if you want it more sweet, but, for us these were perfect!

Makes  8 to 10
Ingredients
8 - 10 Turmeric leaves / Haldi Paan - or as required
For The Batter
1 Cup Idli Rice - I used Idli Rawa
2 Tablespoons Poha/Flattened Rice Flakes
Salt to taste
For The Coconut filling
1 Cup Packed Freshly Grated Coconut
1/3 Cup Packed Grated Jaggery - I used organic
½ Teaspoon Freshly Ground Cardamom powder
A Pinch of Salt

Method
For The Batter

Wash and soak rawa for an hour and half ( for rice soak it for 3 -4 hours). Drain all the water and grind it in a small jar in batches so that not much water is required while grinding to a fine paste, add the poha, salt to taste and using very little water grind it to a fine thick paste. Keep this a side. If your batter gets watery, it will flow off the turmeric leaves.
In the meantime let's make the filling
In a pan add the jaggery, salt and coconut and cook on low flame till the jaggery melts and moisture evaporates, it filling should be moist and soft so do not cook it too much, 3- 4 minutes and its done on medium low flame. Add the cardamon powder mix well. Keep aside to cool.

Wash the turmeric leaves carefully, drain all the water and wipe them dry using a cloth. Take care not to tear the turmeric leaves. Keep them aside.

If the turmeric leaves are longer than the size of your steamer then chop off the stem portion of the leaf or else its a hassle while placing the patholis inside the steamer for steaming.
If the behind stem is also thick then just trim it a little so that it folds nicely.
Making Patholis

On a clean working surface place a turmeric leaf and then place a small ladle of rice batter at one end of leaf. Spread it across the length of the leaf using your fingers or a spoon. Leave out the edges of the leaf to avoid spilling out of the batter when you press them closed. The rice batter should be applied as thin a layer as possible.

Place the inner filling mixture along the spine of the leaf, right in the center, in the middle of the leaf. Place a tablespoon of filling in the center of the batter.

Fold the leaf vertically into half, along the spine. Continue this process until all the leaves/rice batter is used up.

Here they are ready!!

Cut them to fit the size of the steamer 

Or else they will fold in it and will open while steaming.

The same way of made of banana leaf, Cut the leaves in big pieces  

just heat on the gas for two to three seconds only, so that, banana leaves soften, thus

they become easy to fold and do not tear while folding.

Place a steamer with sufficient water on a high flame. When the water comes to boil, place the patholis inside the steamer. You can stack them up or place them evenly so that all of them get steamed evenly. Cover and steam for 15 minutes on a high flame. 

Remove them from the steamer and serve them in the leaf itself. Each one will peel off the leaf and enjoy a hot Patholi, I made these for breakfast. These are also served as a dessert.

Enjoy the simple pleasures of life!!

Labels: Sweets & Desserts, Goa, Turmeric leaves, Festival Sweets, Patholi, Coconut, Jaggery, Steamed, Healthy

Simple & Quick Veg Mexican Rice

This is a spiced and flavorful Veg Mexican rice with Homemade Fresh Mexican Paste. I have already posted a Homemade Mexican Spice Mix, but this fresh paste has a totally different taste, do try this and you will love it.

Ingredients 

For The Fresh Mexican Paste
1 Each Red & Yellow Bell Pepper/Capsicum
3 Medium Tomatoes
4 Dried Kashmiri Red Chilies
8 Big Cloves Garlic
1 Medium Onion
Salt To taste
1 Tablespoon Olive Oil

Serve Two
250 Ml Cup Measurement
For the Rice
1 Cup Rice
2½  Cups Hot Water

1 Vegetable Stick Cube
1 Medium Onion - finely chopped
1 Fresh Green Garlic or 2 Cloves Minced Garlic

2 Tablespoons Olive Oil

Method
For The Fresh Mexican Paste 

Roasted the red and yellow bell pepers on the gas flame till the skin is charred. Peel the skin and roughly chop them.
Roughly chop the tomatoes, onion and garlic.

In a pan sauté tomatoes, capsicum, garlic and red chillies together in a tablespoon olive oil on medium high flame. Keep stirring till they are slightly charred but do not to burn it. Cool it. 

Then blend it in a mixer jar with little water to a fine paste.

Here our Mexican Paste is ready.

  The  leftover paste,  label and freeze it in a container.

For the Rice 

Heat  olive oil in a kadai/pot, sauté onions till translucent, add the chopped fresh green garlic and 3 tablespoons of the prepared Mexican Paste, fry for a minute, now add the washed rice and toss it lightly for a minute add the stock cube and mix it well, add hot water and bring this to a boil, let it simmer for 2 minutes on medium high flame,  give it a light stir. Cover with a lid and cook till rice is done for about 10 - 15 minutes . Stirring in between after every 3 minutes. Taste for salt add if necessary at it.

Simple & Quick Veg Mexican Rice is ready!!

I, enjoyed this with  Mexican Style Shrimps 

Labels: Rice, Vegetarian, Vegan, Gluten Free, Homemade, Masala, Mexican, Capsicum, International Cuisine, Serves Two, Main Course

Mexican Style Shrimps#FishFriday

This Mexican Style  Shrimps has a touch perfect touch of Homemade Mexican Spice Mix,  gluten-free and fresh flavor from lime juice and coriander. 

Serve this over steamed rice or Simple & Quick Veg Mexican Rice which I enjoyed it with.  You can use these shrimps for tacos or in wraps, just many ways to enjoy it!

Serves 4 
Ingredients 
2 Tablespoons Butter
2 Tablespoons Olive oil
1 Onion - finely chopped
2 Dried Chilly Peppers - de seeded and finely chopped
250 Grams Cleaned Large Shrimps
1 Tablespoon Homemade Mexican Spice Mix
2 Freshly Chopped  Green Garlic 
1 Teaspoon Chilly Powder  
2 Tablespoons + 1 Tablespoons Fresh Lime juice
2 Tablespoons Coriander Leaves  
½ Teaspoon Sea Salt or to taste

For Garnishing 

Chopped Coriander Leaves
Sliced Lemon

Method

Marinate the shrimps with the Homemade Mexican Spice Mix, salt and 2 tablespoons lemon juice  for 10 - 15 minutes.

Heat butter and oil in large skillet on medium heat until butter is melted. Add  chopped dried chilly peppers, chilly powder shrimp  and chopped fresh garlic cook and stir 4 to 5 minutes or until they are cooked. Stir in  the remaining lime juice.

Sprinkle with chopped coriander leaves . 

Serve this  over Simple & Quick Veg Mexican Rice(recipe to follow) plain steamed  rice.

Labels:  Seafood/Fish,  Fish Friday, Mexican, Mexican Seasoning, Shrimps, Main Course, International Cuisine

This month we Fish Friday Foodies are cooking Mexican seafood dishes the theme chosen by our host Rebekah of Making Miracles. Check out all the Mexican seafood recipes below:

• Camarones a la Diabla - Mexican Deviled Shrimp by Food Lust People Love
• Ceviche Naranja by Palatable Pastime
• Crab Cakes with Jalapeño Aioli by Karen's Kitchen Stories
• Mexican Shrimp Casserole by A Day in the Life on the Farm
• Mexican Style Shrimp by Sneha's Recipe
• Prawn Ceviche with Avocados by Culinary Adventures with Camilla
• Salmon Tacos with Avocado Salsa by Making Miracles

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Homemade Mexican Spice Mix

Homemade Mexican Spice Mix is preservative free and gluten free. 

Ingredients

4 Tablespoons Red Chili Powder
1 Teaspoon Red Chilly Flakes
¼ Teaspoon Heaped Cayenne Pepper
1 Teaspoon Oregano
1 Tablespoon Smoked Paprika
1 Tablespoon Heaped Cumin powder
1 Teaspoon Garlic powder
1 Teaspoon Onion powder - Homemade
1 Tablespoon Sea Salt
1 Teaspoon Heaped Black Pepper Powder

Method

In a small bowl, stir together all of the spices, mix well and store in an airtight jar.  

For longer shelf life and  to retain the color, refrigerate it.

Labels :  Homemade, Masalas, Mexican, Mexican Seasoning,  Preservative free, Gluten Free, International Cuisine

Fresh Blueberry Pound Bundt Cake#BundtBakers

This easy and delicious blueberry pound cake is made with fresh blueberries, !! Perfecto, soft and moist, just the right amount of sugar. 

This cake is, has a lovely tender crumb, and cuts beautifully. It has a lovely taste that's perfect for an afternoon tea.  This is my hubby's favorite cake too, cause he make's me buy this whenever we visit our favorite bakery.
This month the Bundt Bakers were asked to make Berry Bundts  and our host is  Rebekah Rose Hills .

Ingredients
110 Grams Butter
110 Grams Caster Sugar
3 Eggs
1/2 Teaspoon Vanilla essence
140 Grams All Purpose Flour
10 Grams Corn Flour
1/2 Teaspoon Baking powder
1/4 Teaspoon Salt
125 Grams Fresh Blueberries


Method
Grease  the  bundt pan well with butter, keep aside.

Sieve the baking powder, salt and flours keep aside. Take a tablespoon or two of the flour and fold in the blueberries, keep aside.
In a cup break the eggs and lightly beat them. Keep aside.
In a bowl cream the butter and sugar till light and creamy. Add the beaten egg little by little and continue to beat till they are all incorporated. Now fold in the flour till it forms a smooth batter. Lightly fold in the blueberries 

Pour it in the prepared pan. With a spatula even it. 

Bake it in a preheated oven at 170 C for 35 - 40 minutes or until a skewer inserted come out clean. Keep it on a wire rack to cool completely. 

Un-mould 

Slice it. Perfecto, soft and moist!!

Enjoy with a cuppa of tea or coffee. 

Isn't this recipe delicious and simple enough, you must try this.   
Labels : Bundts, Bundt Bakers, Blueberry  

Bundt Bakers August 2020:  Theme is Berry Bundts! 

• Chocolate Raspberry Bundt from Sweet Sensations
• Fresh Blueberry Pound Bundt Cake from Sneha's Recipe
• Fresh Strawberry Bundt Cake from Making Miracles
• Peach Rosé Blueberry Bundt from Food Lust People Love
• Strawberry Shortcake Bundt from A Day in the Life on the Farm
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Potato & Dal Khichdi - Pressure Cooker

Khichdi, is a dish in made of rice, lentils and sometimes we add veggies whatever available at home. Most people think that khichdi as bland, tasteless and as food for babies or the sick. A well made khichdi is delicious, full of protiens, satisfying, nourishing, and most of all it's a complete one pot meal . Not much of pots and pan to wash. Make this in a pressure cooker, it cooks in a jiffy and yet tasty. 

This is also perfect to make when you are tired or want to russel up something healthy and quick then this recipe is for you.  My mother used to make this very often during monsoon, when it's a rainy day, no fish or meat at home and we relished this steaming hot.

Serves 2

Measurement - 250 Ml Cup 
Ingredients
1 Cup Rice - you can use any rice, long or short grain rice
1/3 Cup Masoor dal - or of your choice
1 Veg Stocks cube
1 Large Potato - cubed
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
Himalayan Pink Salt to taste
1 Teaspoon Sugar
A Sprig Curry Leaves
1 Medium Onion - thinly sliced
2 Green chillies - slit
2 -3 Tablespoons Oil

2½  Cups Hot Water

Method

Wash the dal, rice and keep aside.

In a pressure cooker heat the oil and fry the potato cubes on high flame till the start to get brown.

 Add the, curry leaves sliced onions & chillies

fry till the onions start to brown, add the soup cube and mix well

Add the dry powders, salt to taste (be careful soup cube contains salt), sugar, mix all well, 

Add the  rice &  dal and fry  for just a minutes taking care not break the rice.

 Add 21/2 cups hot water cover with lid & pressure cook on medium high flame for 2 whistles. Switch off the flame and let the steam settle/slightly cool down.

Open  the cooker and give it a light stir with fork. 

Serve piping hot with pickle, papad & raita 

Cucumber Tomato Raita

Ingredients

1 Cup Chilled Thick Yogurt - whisked

1 Cucumber  - diced

1 Medium Tomato - diced

Himalayan Salt to taste

½ Teaspoon Sugar

A Dash of  Pepper powder - optional

Method

Just mix all ingredients together and raita is ready.  Serve garnished with mint leaves. 

Enjoy with Potato & Dal Khichdi !!

Labels : Potato,  Masoor Dal,  Rice,  Khichdi, One Pot Meal, Pressure Cooker, Raita, Salads, Multi Cooker Monday, Vegan , Gluten Free, Healthy, Main Course, Serves Two

Multicooker Monday August 2020:
Here are other recipes using Small Kitchen Appliances

• Crockpot Lo Mein from Veggies First Then Dessert
• Cheesy Chicken Chili - Instant Pot from Food Lust People Love
• Instant Pot Minestrone Soup from Making Miracles
• Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
• Slow Cooker Lechon Asado from Palatable Pastime
• Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
• Zucchini Chips from A Day in the Life on the Farm