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Patrode | Kesuvina Soppina Pathrode | Mangaluru Traditional Healthy Food Using Colocasia Leaves
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Patrode is one of the traditional and healthy breakfasts in the South. It is a very popular and colourful breakfast. For this there is no need for any side dish. In coastal places this is all peoples favourite recipe. The patrode is a balancing of sweetness, spiciness and tanginess. This style of patrode is also called as konkani style patrode in Mangalore region.
Generally patrode are made with tropical plant known as colocasia leaves, here it is called as kesavina ele. But patrode can make from several vegetables like banana flower, spinach leaves and so on. Here, i have shown in one method of doing patrode from colocasia leaves. The colocasia leaves are very healthy.
For doing this recipe, i have used soaked dosa rice not boiled rice. I added spices for batter like red chilly, coriander, cumin. Adding Jaggery and grated coconut gives nice tastes to the patrode. While doing patrode tamarind is must because colocasia leaves have itching issues. So we need add tamarind well. Otherwise while you are eating patrode starts to itch inside the mouth. To avoid itching necessary to add tamarind.
The patrode batter is not thick and has a flowing consistency. It must be slightly thick to dosa batter. While spreading the batter we should take a large plate or clean the floor. Remove all the veins of leaves. If you do not remove the veins, it will give trouble to roll and itch when you eat the patrode. This type of patrode needs layering, so place one colocasia leaf spread the batter evenly otherwise the roll will not come correctly. After spreading to one, leave the place one by one and spread the batter. For one roll you can use three to four leaves. The layering of the patrode is not complicated one. After layering, fold the side and roll it like thick cylindrical. If the roll is not thick, when it starts to steam the batter will leak.
Serving of patrode:
- After steaming you can cut into rolls and place in tava and spread the oil and have it. Otherwise you can give simple tempering to the patrode with a sweet and unsweetened version.
- Give a simple tempering with oil, urad dal, red chilli and mustard and curry leaves. Add the chopped patrode pieces and mix it with grated coconut.
- Give a simple tempering with oil, urad dal, red chilli and mustard and curry leaves. Mix the grated coconut and jaggery. Add the chopped patrode pieces and mix well.
These three serving are very tasty and delicious. You can try any servings. The patrode has a unique taste. Most people like to have a patrode. Generally people will think patrode is very difficult to prepare
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https://www.youtube.com/watch?v=F_hxzKzZbMk
Detailed Recipe in TrendyAngel Kitchen Website: https://trendyangel.in/recipes/patrode/
Patrode is one of the traditional and healthy breakfasts in the South. It is a very popular and colourful breakfast. For this there is no need for any side dish. In coastal places this is all peoples favourite recipe. The patrode is a balancing of sweetness, spiciness and tanginess. This style of patrode is also called as konkani style patrode in Mangalore region.
Generally patrode are made with tropical plant known as colocasia leaves, here it is called as kesavina ele. But patrode can make from several vegetables like banana flower, spinach leaves and so on. Here, i have shown in one method of doing patrode from colocasia leaves. The colocasia leaves are very healthy.
For doing this recipe, i have used soaked dosa rice not boiled rice. I added spices for batter like red chilly, coriander, cumin. Adding Jaggery and grated coconut gives nice tastes to the patrode. While doing patrode tamarind is must because colocasia leaves have itching issues. So we need add tamarind well. Otherwise while you are eating patrode starts to itch inside the mouth. To avoid itching necessary to add tamarind.
The patrode batter is not thick and has a flowing consistency. It must be slightly thick to dosa batter. While spreading the batter we should take a large plate or clean the floor. Remove all the veins of leaves. If you do not remove the veins, it will give trouble to roll and itch when you eat the patrode. This type of patrode needs layering, so place one colocasia leaf spread the batter evenly otherwise the roll will not come correctly. After spreading to one, leave the place one by one and spread the batter. For one roll you can use three to four leaves. The layering of the patrode is not complicated one. After layering, fold the side and roll it like thick cylindrical. If the roll is not thick, when it starts to steam the batter will leak.
Serving of patrode:
- After steaming you can cut into rolls and place in tava and spread the oil and have it. Otherwise you can give simple tempering to the patrode with a sweet and unsweetened version.
- Give a simple tempering with oil, urad dal, red chilli and mustard and curry leaves. Add the chopped patrode pieces and mix it with grated coconut.
- Give a simple tempering with oil, urad dal, red chilli and mustard and curry leaves. Mix the grated coconut and jaggery. Add the chopped patrode pieces and mix well.
These three serving are very tasty and delicious. You can try any servings. The patrode has a unique taste. Most people like to have a patrode. Generally people will think patrode is very difficult to prepare
...
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The raw papaya salad is one of the delicious appetizers. The papaya salad is crunchy and mild sweet. Raw papaya salad is completely vegan recipe. I’ll not be adding any sauce or syrup.
Detailed Recipe in TrendyAngel Kitchen Website: https://trendyangel.in/recipes/raw-papaya-salad/
The recipe of papaya salad is made from green papaya. The only thing is we need to select raw papaya. The papaya must be in green colour. In early stage of green papaya, it will have mild flavour of sweet and tangy. The raw papaya is not juicy therefore we can easily grate. So always a green coloured papaya is most suited for the salad.
I started by selecting a green colour raw papaya, then made slices and peeled the skin. Then grated the papaya or you can also chop the papaya into very small pieces. Then i have added chopped onion, coriander leaves and green chilly for spiciness. At last i prepared a tempering to the salad. You can add any herbs, any type of veggie’s and sauce. It tastes good with combination of lime juice also.
The raw papaya salad is simple to make. It is one of the low calories and very nutritious salad. The salad lovers can pack in box and eat in any time. The papaya salad can be stored in refrigerator for a week. But suggest eating as when it is fresh.
In my native we get plenty of papaya’s. Many recipe’s from papaya are always prepared. My grandmother likes to do this salad which is an experimental recipe she has created. She likes to do recipe’s with new and innovative when she enters to kitchen. Family members liked this salad. So i thought to share this healthy and mouth watering salad with everyone. Obviously I have added a slight tough of my own to her recipe.
Raw papaya is very good to our body. It provides the vitamins, potassium and supplies fiber and boosts our digestion. Warning, This salad is not good for pregnant woman. The raw papaya is good for hydrating body. This is one of the best salad for summer season.
I’m ending this mouth watering and delicious salad story here. I will meet you in next interesting recipe.
Health Benefits of Papaya:
- Papayas also contain healthy antioxidants known as carotenoids - particularly called lycopene. Also contains an enzyme called papain, which can break down the tough protein chains.
- Free radicals are reactive molecules created during your body’s metabolism. Antioxidants, including the carotenoids found in papayas, can neutralize free radicals.
- Lycopene in papaya can reduce cancer risk.
- High in lycopene and vitamin C may help prevent heart disease. Enhance the protective effects of “good” HDL cholesterol.
- Chronic inflammation is at the root of many diseases, and unhealthy foods and lifestyle choices can drive the inflammatory process, papaya help reduce infla
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Banana paratha is a very good and tasty recipe. Usually paratha is made with aloo or other vegetables. Today I tried a ripe banana paratha, the outcome was so tasty that's why I am sharing this recipe with you all.
Every house has plenty of ripe bananas, always worried about how to finish this ripe banana. The simple solution is banana paratha, because this is tasty and all age generations can eat it, children will love the Paratha. Easily finish the ripen banana.
Usually Paratha are preparing, kneading, stuffing, rolling, cooking so many procedures are involved. But this banana paratha is not a stuffed one, so it is easy to prepare and roll. This paratha is a little sweet in taste. For more flavor you can add cardamom or elaichi powder while preparing the banana mixture. Jaggery is sweet so adding less or more is completely your choice.
This Banana paratha is a combination of ripe banana, coconut and flour. If we need then add water otherwise we cannot prepare the proper dough and rolling will be really a difficult job. My suggestion is Cooking the paratha using ghee will give a rich and authentic taste.
We can prepare this Banana paratha for breakfast, lunch, and dinner. It works great for lunch boxes too. Kids will love this paratha so easily we can pack it into their boxes. Banana paratha is served with curd or pickle or extra some ghee. All the combinations will hit directly to our taste buds. Plain banana paratha also has a good aroma and good taste.
Try this tasty and healthy paratha and comment below all your opinions. Thank you for coming here, reading and trying my version of recipes. If you made changes with the recipe, share in comments. Love you all.
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ಟ್ರೆಂಡಿಏಂಜೆಲ್ ಕಿಚನ್ ವೆಬ್ಸೈಟ್ನಲ್ಲಿ ವಿವರವಾದ ಪಾಕವಿಧಾನ : https://trendyangel.in/recipes/poha-bisibele-bath/
Bisibele bath is a very traditional and authentic recipe. This recipe is very famous in Karnataka. The aroma of bisibele bath is tremendous because it combines all the aroma of spices, including vegetables, lentils. We can prepare this recipe which is spicy, sour and sweet.
Generally, bisibele bath is made with rice, lentils and some vegetables. Bisibele bath is defined as Bisi - Hot, bele - lentils bath- rice item. But Here, I tried thick poha instead of rice. This combination also hits like for recipes. I love this recipe because it is healthy, stomach filling and tastes also just awesome.
Preparing the poha bisibele bath does not take much time. Poha required less cooking time. On fasting or festival days you can prepare this recipe by just avoiding the onion. The poha bisibele bath makes some runny consistency because it will become thick when it cool downs.
For this recipe, the main ingredients are thick poha and lentils. I prepare a large quantity of powder so I can prepare bisibele bath whenever I want. Vegetables are completely optional for this recipe. And if you want, definitely add some more vegetables too.
Take the thick poha instead of thin poha because thin poha will dissolve when we start to cook. The poha need not be cooked for more time so in a pressure cooker beforehand we are cooking lentils and vegetables. Here I used homemade masala, you can use store bought powder for preparing the bisibele bath.
This can be served for breakfast, lunch or dinner. This recipe is easy for a lunch box too. It is great with curd, raita or boondi. I personally prefer ghee and boondi for bisibele bath.
Try this tasty poha bisibele bath and share your opinion in the comments. Please follow my YouTube videos and look at other poha recipes, I attached the link below. Thank you guys.
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Detailed Recipe in TrendyAngel Kitchen Website: https://trendyangel.in/recipes/poha/
Poha is one of the very simple and quick recipes. Poha is also called flatten rice, aval, chira, sira etc. Poha is in all the different regions with different names. Because the poha recipe is very simple and everyone can eat it. This recipe is famous as avalakki usli, avalakki oggarane in our local language. Poha is used for different recipes like dosa, idli and so on. But poha oggarane is the top breakfast in every household.
Poha needs simple tempering and some spices, flavoured with onion. This does not need much ingredients but it is garnished with fresh coconut, coriander leaves. Poha does not need much time to cook. The flatten rice needs to soak until it softens. So it will be very easy to make.
The Maharashtra kanda is one very popular and very traditional recipe. Kanda means onion, so this recipe only needs some onion and some spices. You can add some veggies to this poha recipe. So veggies are best for our body so we will get a lot of nutrients.
While making this poha, we need to wash it a couple of times to take off all the dust and soak it for a few minutes. Soaking is a very important method, because if you soak more it will become mushy. Heat some oil, add to the peanut, and prepare tempering with lots of curry leaves and onion and freshly grated coconut. So easily we can prepare one pot poha breakfast.
I love this recipe because it's simple and easy to make. It is easy to include our diet list. You can add mixture toppings for this poha. Poha is served with hot chai or along with curd. This poha can be prepared for breakfast or as a snack.
Try this tasty and delicious food in your home and share your opinion with me. I am thanking each person who is coming here, trying and reading my recipes. Stay connected to the next interesting recipes.
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Amaranth leaves Rotti is prepared from amaranth leaves & rice flour. Jeera, Aamchur powder, coriander powder gives extra aroma to it. These Leaves are healthier for our body and soul. Good health is equal to good days of our life. It is easy to digest so we can include in or diet. Amaranth leaves are known as super food because they are beneficial for almost every organ of the body.
Detailed Recipe in TrendyAngel Kitchen Website: https://trendyangel.in/recipes/amaranth-leaves-rotti/
Homemade Aamchur Powder : https://www.youtube.com/watch?v=4Me1o3uaIEk
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The key ingredient in Ivy Gourd Fryums is, of course, ivy gourd, also known as tindora or kovakkai in India. These small, elongated vegetables are sliced thinly and then you can marinated in a flavorful mixture of spices, which may include turmeric, chili powder, cumin, coriander, and salt. The marinated ivy gourd slices are then left to dry in the sun or air-dried until they become crisp and crunchy.
Detailed Recipe in TrendyAngel Kitchen Website: https://trendyangel.in/recipes/ivy-gourd-fryums/
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Today I am sharing corn fritters. Yes!! Friends, you heard correctly. Everyone loves corn so I thought I would share this recipe with the detailed steps. Sweet corn fritters are very crispy and tasty. It is very simple fritters and I am sure everyone loves it.
I am a big corn lover and luckily my husband also loves corn. Now my son also likes corn very much. Directly having or any recipes with corn I love to have it. So I tried this recipe without hesitation. Trust me guys, it's a really awesome and nice combo with chai and coffee.
When I prepare the corn fritters, Iam boil corn beforehand. Later it will take too much time to cook in the oil. So beforehand I will cook the corn. It makes easy and quick snacks. I am not adding any other ingredients while boiling the sweet corn. I chop the onion into medium size because it will adjust with the corn. You can cut into different sizes or shapes, adding onion is completely optional.
I used besan and rice flour to make the batter of fritters. You can try with arrowroot, corn flour or maida. Ginger garlic paste gives a nice flavour to the pakoda. If the paste is not available ready hand you can grate the ginger and garlic then add it. Spiciness and salt adding is completely how our tastes are wanted. You can add more spices like coriander powder, cumin if required.
While trying the fritters, the flame should be medium. Otherwise it will ruin the fritters. If you deep fry with a high flame, the outside will burn quickly and the inside will not fry completely. So an important rule for deep trying any recipes is to heat the oil in high flame and fry the fritters in medium flame. This is a simple rule to get correct and tasty deep fried recipes.
You can vary the recipes by adding coriander powder, cumin, coriander leaves, and green chilli turmeric powder. But this recipe will give great taste with minimal ingredients. When the kids are there in your home don't add green chilli it may be spicier.
Try these tasty and delicious fritters in your coffee or tea time. Thank you guys for coming here and catching up on all my recipes. Try other recipes from my blog. Please also follow my YouTube channel and all my social media pages. Stay connected to the next interesting recipe. Love you all.
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