Wednesday, August 31, 2011


Cabbage undi/Steamed cabbage cake is one of the many ways to make any cabbage hater to eat cabbage.The vegetable is mixed in this spicy and tangy pathrodo batter and steamed to perfection. You can also make it in a appam mould and make small cabbage appams with it.Another option is to make cabbage dosa which i have already posted.


Pathrodo batter
Cabbage - 5-6 cups, finely chopped
Idli steamer



Put the finely chopped cabbage in a big mixing bowl.Add some salt.dont add a lot since the batter already has some salt in it.Now add  enough batter so that it holds the cabbage together.Adding little at a time helps.Pour some water in the steamer and let it boil.Using an ice cream scoop put some batter in each idli mould.Place the idli rack in the steamer and let it steam for 15-20 mins.Serve warm with some coconut oil or some spicy pickle.
We had with some light olive oil which i received as part of the foodbuzz tastemaker program.


Monday, August 22, 2011


Vindaloo is a sweet and sour dish introduced by the Portugese in Goa.Its traditionally made with pork but derived variations with it using chicken or potato as main ingredients.Its a dry sauce based dish with a lot of spices and vinegar.It tastes better as it ages.A great combo with rice or roti.


Boneless chicken breasts - 1 large ,cut into bite size pieces
onion - 1 medium size,chopped really fine(if u can also use 1 finely chopped tomato )
Tomato paste - 3 tbsp
water - 1/2 cup
curry leaves - of 1 sprig
coriander leaves - a bunch,chopped

For Marination:-

Tomato paste - 2 tbsp
Fried onions - 1/2 cup
cardamam - 3-4 nos
cinnamon - 1 whole stick
cloves - 5-6 nos
black peppercorn - 5-6 nos
turmeric pdr - 1/2 tsp
red chillies - 3-4
Kashmiri chilli pdr - 1 tbsp
coriander pdr - 2 tsp
ginger - 1 1/2 tsp, chopped
garlic - 3 cloves, chopped
white vinegar - 1/4 cup


In a blender/mixer mix the ingredients for the marination and blend it to a smooth paste.Marinate the chicke pieces with this paste for about 2-3 hrs.

In a wide pan heat some oil.Add the curry leaves and onions and cook it till golden brown.Add the tomato paste and stir it for 3-4 mins.Add the marinated chicken and cook it until its cooked halfway through.Now add the water and salt.Let it simmer for about another 5 mins .Garnish with coriander leaves.Serve hot with rice or roti.


Monday, August 1, 2011


The lack or no availability of taro or colocasia leaves in US is one of the flaws of staying here. Being an avid Pathrodo fan i have to grow these in our backyard inorder to fulfill my cravings for it. I planted 6 taro roots in order to get as much leaves as possible.Waited 2 whole months and the result was well worth it.I got around 25 leaves and more waiting YIPPEE!!!I also used some of the zucchini leaves to make PHANNA PATHRODO.This one unlike the regular version which is steamed, is prepared directly in a pan with some seasoning.It tastes absolutely delicious.You can also make this with Taro leaves.I had already posted pathrodo step by step process long back thanks to my mom :).This batter recipe is slightly different than the earlier post. I added some shallots in the batter for extra flavor.

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Taro/coloccasia  leaves - Atleast 7-8(makes 1 small roll)
Batter  (recipe follows)


Idli rice - 3 cups
Shredded coconut - 2 cups
Poha - A handful
Cumin seeds - 1 tsp
Turmeric pdr - 1 tsp
Asafoetida - a big pinch
Red chillies - 7-8 nos (more if u like it spicy)
Shallots - 4-5 nos
Tamarind concentrate - 2 tbsp
Salt to taste


Clean and devein the Taro leaves and keep aside.

To prepare the batter first soak it for 3-4 hrs.Then grind it to a coarse texture similar to rava/semolina.Transfr it to a bowl.Now grind the rest of the ingredients and mix it into the rice.Add salt.Now pick the biggest leaf of the lot and place it on a flat surfae.Take handful of batter and spread it on the leaf.

Now place a slightly small leaf over this and spread the batter again.Repeat this for a total of 8-9 leaves.This is good enough to make 1 small roll of pathrodo.In order to make the roll follow the instructions shown in the pic.

Spread batter all over the roll.

Heat some water in a steamer.Ones it starts to boil plae the rolls in the steamer and let it cook for 1 1/2 -2 hrs.You should let it cook fully otherwise it will irritate ur throat.


For that Clean and devein the Zucchini leaves. Spread batter and make rolls in the same way.Only preparation method is different.In a flat bottom vessel prepare the tadka/seasoning by adding 1 tbsp oil,mustard seeds,cumin seeds,fenugreek seeds,urad dal and curry leaves.Place the rolls in the vessel,add some water and cover it.Let it simmer for 40-45 mins or until fully cooked.Turn it halfway through cooking. Zucchini leaves dont itch and cook faster than taro leaves.

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