It was many years ago, one of my readers sent this recipe to me. I had only tried traditional pathrode till then. This recipe looked very interesting. I wanted to try it, but somehow, I forgot about it. Now, last few months, I have tried to dig any and every recipe using spinach. I just could not find the email with the recipe, so I apologize for not mentioning the reader’s name here (please post a comment if you are reading this).
So aayi used the same recipe as the traditional pathrode to make these. They came out so good. This is much easier than the traditional one since we don’t have to worry about finding colocasia leaves or rolling them etc. They are so good, I am going to make them often. Ingredients: 1 cup packed spinach 2 tbl spns toor dal 1 tbl spn rice 3 red chillies 2 tbl spns fresh/frozen coconut 1/4 tea spn tamarind extract 1 tea spn jaggery A pinch of asafoetida(hing) Oil 1 tea spn urad dal 1 tea spn coriander seeds Salt
Method: Soak toor dal and rice in water for about 30mins. Heat a little oil and add urad dal, coriander seeds, asafoetida and red chillies. Grind them with coconut, jaggery, soaked toor dal, rice, tamarind adding very little water. Chop spinach in small pieces. Mix the coconut paste with spinach and salt. Apply a little oil to a cooker insert (applying oil is optional, it helps in taking out the pathrode easily). Put the mixture in the vessel and steam it in pressure cooker, without a whistle, for about 15mins. Cut it into squares and serve hot.
Serves : 2-3 Preparation time : 30mins
Few years back, I saw this recipe in some book. What attracted me to this was, it uses garam masala which is usually available in every Indian home, unlike the special vangi bhath masala which is used in many other recipes. Over the years, I have changed it to suit our taste buds. Last time when we came to US, I prepared this frequently to send in my son-in-law’s lunchbox. It soon became his favorite dish. This time again I prepared this many times for him. On Shilpa’s request, I thought of posting this here. I make it like a pulav by cooking the rice in the masala. I prepare this in rice cooker, so it does not need too much attention. Ingredients: 1 cup basmati rice 1/2 cup onion 1/2 cup tomato 1 tea spn garlic paste 2 cups chopped eggplant 1 tea spn garam masala 1 tea spn chilli powder A pinch turmeric Oil Salt
Method: Cut the eggplant in small pieces and put them in water. Heat oil/ghee and add garlic, onion. Fry for few minutes. Add tomatoes, eggplant, let them cook for few minutes. Then add chilli powder, garam masala, salt, turmeric, mix well. Now add the rice and fry for few minutes. Pour two cups water, cover and let it cook till done. Serve hot.
Serves : 2-3 Preparation time : 40mins
