Rice is a staple in any kitchen and with many different types. It lends itself to a limitless number of recipes. Each type of rice has its own taste, texture and unique properties that work well with different cooking applications. And you can use that variety to your advantage by cooking up simply mouth-watering dishes.
I share some of rice releted recipe, and it will be some part of article. Every article have a new recipe that's made by rice. Today's recipe is very famous in India. It had many names in different area. It's called Patoli, Patholi, Patoleo or Sihi Kadabu.
Patoli, Patoli, Patoleo Or Sihi Kadabu
Patoli, Patholi, Patoleo or Sihi Kadabu — a sweet dish with many names. This is a traditional Goan dish made on special occasions. Patoli are jaggery-coconut stuffed rice rolls that are steamed in fresh turmeric leaves. The smell of leaves, while the patoli with rice flour get steamed, is divine.
Flavour of the turmeric leaves gets seeped into the rice flour while steaming and enhances the taste of pattole. There is really no alternative to turmeric leaves in making pattole. If turmeric leaves are not available, you can use jackfruit leaves or banana leaves, but the taste will be nowhere close to making pattole in turmeric leaves.
Ingredients:
1 cup ACI Aroma Aromatic Chinigura Rice
15 turmeric leaves
½ cup grated jaggery
1 cup scraped coconut
2 tbsp ghee
Pinch of salt
Method:
Soak rice in water for 2-3 hours. Drain and grind into a thick paste using very little water. Add salt to taste. Take coconut in a pan and roast lightly. Add jaggery and cook for 5-6 minutes. Set aside to cool. Heat water in a steamer. Apply ghee on the shiny side of the turmeric leaves. Spread a little rice batter on each leaf. Put a spoonful of the coconut stuffing and fold the leaves sideways. Place them in the hot steamer and cover. Cook for 10 to 12 minutes. They can also be made in banana leaves. When done, peel off the leaves, dribble a little ghee and serve hot.