It was August 15, 2013. I still remember the date. My sister and her kids had just arrived for their summer break. India commemorated 66 years of Independence and the Catholic Church celebrated the feast of our Lady of Assumption.
At home, after early morning mass and a multicultural flag hoisting event, we rejoiced like every other veritable Goan family by making patolleos (pronounced pathayo). If you are Goan and you are reading this, then I'm sure your eyes are glowing, your tummy rumbling and your mouth salivating by now.
So for our annual patolleo-making ceremony this year, ladies of all shapes, sizes and age groups gathered around the dining table. This included my niece who is six years old to her Pontimai who is 86.
You see, we had a very important mission at task... Goan rice was soaked overnight and then ground into a fine paste with a pinch of salt. It then had to be flattened onto turmeric leaves and filled with juicy freshly scraped coconuts and copious amounts of Goan jaggery. And then, this divine creation is steamed. At this time, the men of my family of all shapes, sizes and age groups, captivated by the aromas finally venture into the kitchen.
You can add cardamom if you choose. We choose not to as we like the raw taste of the Goanness -- Goan rice, Goan jaggery and even coconuts from our trees in Goa. Substitute the jaggery and the rice for anything non Goan and it's just not the same.
It was a good day. That's all I remember. We all sat by the table and laughed and talked as we filled ourselves with fresh coconut and Goan jaggery caressed by rice, embraced by turmeric leaves and steamed with love...
August came and went. So fast, just like this year.
Grandma passed away. Grandpa too
But their memories live on
and theirs blessings too
Here's the recipe
1.Soak the rice overnight. Remove the excess water and grind into smooth, thick paste.
2. Rinse the turmeric leaves. Wipe the moisture with a cloth or paper napkin. Place them aside.
3. You could slice them into halves if they are big in size.
4. For the stuffing take a heavy bottomed pan add ghee to it.
5. Place on low heat add ghee or oil and add fresh grated coconut, jaggery powder. Keep stirring the mixture for 3-4 mins.
6. Jaggery would melt, the mixture would leave nice aroma. Switch off the gas once all mixed well. Ensure you don’t over-cook the mixture else the jaggery might harden or get stiff which is not good for your patoleos. Lastly add cardamom powder. Mix nicely. Switch off the gas don’t overcook the mixture. Allow the mixture to cool down.
7. Take some batter in your hand and apply them on the turmeric leaves all over. Repeat the same with the rest of leaves.
8. Place a scoop of coconut-jaggery stuffing over one side of the leaf. Now close or wrap them with the other side of the leaf. Ensure its sealed properly.
9. Place them on a steamer alternatively you could place them in a vessel containing water, place a stand and keep a metal tray or dish over the stand. Keep few of stuffed turmeric leaves. Don’t stack them altogether just place few apart from each other and steam few at a time. You could also pressure cook them or steam in idli vessel.
10. Repeat the same with the rest of patolis. After 7-8 mins they would be ready the color of the leaves would change.
Allow to cool unwrap the leave and enjoy your patoleos warm or cold.
Ingredients (used american measuring cup, 1 cup = 250 ml)
for patoleo
6-7 turmeric leaves
2 cups soaked rice
for stuffing:
1 tbsp ghee or oil
1.5 cup grated coconut
1 cup grated goan pyramid jaggery or any dark jiggery
1 tsp cardamom powder
Instructions
Soak the rice overnight.
Remove the excess water and grind into smooth, thick paste.
Rinse the turmeric leaves.
Wipe the moisture with a cloth or paper napkin. Place them aside.
You could slice them into halves if they are big in size.
For the stuffing take a heavy bottomed pan add ghee to it.
Place on low heat saute charoli if using for 40-60 secs.
Now add fresh grated coconut, jaggery powder. Keep stirring the mixture for 3-4 mins.
Jaggery would melt, the mixture would leave nice aroma. Switch off the gas once all mixed well. Ensure you don't over-cook the mixture else the jaggery might harden or get stiff which is not good for your patoleos.
Lastly add cardamom powder. Mix nicely. Switch off the gas don't overcook the mixture. Allow the mixture to cool down.
Take some batter in your hand and apply them on the turmeric leaves all over. Repeat the same with the rest of leaves.
Place a scoop of coconut-jaggery stuffing over one side of the leaf. Now close or wrap them with the other side of the leaf. ensure its seales properly.
Place them on a steamer alternatively you could place them in a vessel containing water, place a stand and keep a metal tray or dish over the stand. Keep few of stuffed turmeric leaves. Don't stack them altogether just place few apart from each other and steam few at a time. You could also pressure cook them or steam in idli vessel.
Repeat the same with the rest of patolis. After 7-8 mins they would be ready the color of the leaves would change.
Allow to cool unwrap the leave and enjoy your patoleos warm or cold.
Notes
1.Turmeric leaves are must for this dish.
2.You could add nutmeg powder and also nuts if you wish to but it's optional.
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