Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, leftover rice patra(colocasia). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Wash and clean the taro leaves. Gently remove the veins found on back of these leaves with a sharp knife. Drain the soaked moong dal or the pulse-rice combination you are using, and grind it into a.
Leftover rice patra(colocasia) is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Leftover rice patra(colocasia) is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook leftover rice patra(colocasia) using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Leftover rice patra(colocasia):
- Get 1 big bowl left over rice
- Make ready 1 cup boiled sweet corn
- Make ready 1 onion finely chopped
- Take 1 tin Patra (colocasia)small cubed
- Prepare 1 tablespoon fresh green garlic
- Prepare 1 teaspoon ginger paste
- Take 1 teaspoon green chilli paste
- Make ready 1/2 teaspoon garam masala
- Prepare 1/2 teaspoon turmeric
- Get 1 teaspoon chilli powder
- Get 1 teaspoon lemon juice
- Take to taste Salt
- Get 1 teaspoon cumin seeds
- Make ready 1 teaspoon mustard seeds
- Take 2 tablespoon oil
Spicy colocasia leaf rolls, or patrode, are a very healthy and delicious dish that consists of taro leaves that have been stuffed with a spicy rice mixture. Taro leaves are abundant in India and in many other countries. There are many varieties of taro, but the basic features are the same. Traditionally, Patra is made from colocasia leaves and many a times they are seasonal and are not readily available in most parts of India or even parts of the world.
Instructions to make Leftover rice patra(colocasia):
- In a pan add oil, mustard seeds and cumin seeds. Once it starts to splutter add green garlic and onion. Sauté for couple of minutes. Add chilli powder, turmeric, salt and garam masala to patra and add in and let it cook for 2 to 3 minutes.
- Add lemon juice and mix. Finally add rice and mix well. Let it cook for 2 to 3 minutes on low heat ensuring it does not stick in the bottom. Transfer to serving dish and garnish it with spring onion, green chill, tomato and coriander. Serve hot with raita or it on its own. Enjoy
Mix everything properly and keep it aside. Wash them clean and then dry them using a kitchen towel. Patra or Paatra or Alu Vadi is a popular maharashtrian and Gujrati snack recipe made using colocasia leaves, rice flour and flavourings spices, tamarind, and jaggery, selective focus. Patra or Paatra or Alu Vadi is a popular maharashtrian and Gujrati snack recipe made using colocasia leaves, rice flour and flavourings spices, tamarind, and jaggery, selective focus. Ashoka's Patra is sure to take your taste buds on a roller coaster ride! it is sweet, spicy and salty - all at the same time.
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