"Haldi Paana Patholi" (Turmeric Leaf Patholi)

“Haldi Paan” is a Konkani word for Turmeric leaf and “Patholi” is the name of the sweet dish that is prepared by using the Haldi paan. These leaves are very aromatic and this aroma is transferred to the sweet dish. The leaves as such are not eaten.

For the konkanis, however, patholi is a delicacy and is a must in the menu during some of our religious functions for eg. “Vyna Puja” (Gauri Puja) &  Chavathi (Ganesh Chaturthi) to name a few. I believe this must have become a norm as the availability of the leaves is in plenty during the monsoon and these festivals are celebrated during the rainy season.

Steaming hot "Patholi"in a platter

Steaming hot patholi just out of steamer

 Haldi Paan with the rice batter and coconut-jaggery filling

Haldi Paan (with the batter and filling inside) folded and ready for steaming

Ingredients:

Turmeric leaves	10 -12
Rice	½ cup or about 100gms
Beaten rice (Poha)	½ cup
Coconut scrapings	¾ cup
Salt	A pinch
Powdered Jaggery (molasses)	2 tbsps
Cardamom powder	1-2 tsps

           

Method :

1. Wash and soak the rice and beaten rice for an hour.
2. Grind this with a tablespoon of coconut scrapings, salt and half a tablespoon of powdered jaggery to a smooth paste without adding any water.
3. Mix the remaining (powdered jaggery, coconut scrapings) and cardamom powder and keep aside.
4. Wash and wipe clean the turmeric leaves and place the leaves with the front side facing upwards.
5. Divide the ground paste into 10 -12 portions (depending on the quantity of turmeric leaves being used)
6. Spread the ground paste thinly onto each leaf.
7. Take little quantity of the jaggery, cardamom & coconut mixture and spread it lengthwise in the centre of the leaf in a straight line and fold the leaf lengthwise.
8. Follow this procedure for all the leaves. Then, gently place these folded leaves (taking care to see that the batter does not come out from the leaf) in a (preheated) cooker or steamer and steam for about 15 mins.
9. When done, remove from the cooker /steamer and serve hot.

Instructions for serving:

Patholi is generally served hot as it is (with the leaf) or the leaf can be peeled off and then served. It is eaten with a dollop of ghee (clarified butter) on top of each patholi (after the leaf has been peeled off) as this enhances its taste.

Note: 

• I used the organic jaggery (dark colour) instead of the usual golden colour jaggery.
• If the steaming of these “patholis” is done in the cooker, remove the whistle of the cooker and steam them as you would do for normal “idlis”.
• Jackfruit patholi is prepared in a slightly different way. The recipe can be found in my earlier posts.

Idli made from "patholi" batter

Since I had fewer Haldi paan, I utilised the leftover batter and the coconut jaggery mixture by making idlis.

I smeared the idli mould with ghee and placed a spoonful of this batter and topped it with the coconut-jaggery mixture and steamed it as I would for the normal idlis. Believe me, it tasted quite good as my hubby gobbled it up in a jiffy!

Chocolate Fudge

A quick and easy recipe. This is a treat for kids (they will love it) but not recommended for weight watchers !

Ingredients :

Sweetened Condensed Milk	1 tin (400)g
Chopped Nuts (almonds, cashews & pistachios)	100 gms
Cocoa	½ cup
Butter	50 gms
Sugar	¾ cup

Method :

• Pour condensed milk into a non-stick or a thick bottomed pan.
• Add butter, sugar, cocoa and nuts into it.
• Stir on gentle heat till the mixture leaves the sides of the pan.
• Pour evenly into a greased plate.
• Allow to cool.
• Cut into squares.

Preparation Time : 20 mins

Cooking Time : 25 mins

Makes about 35 pieces (1 inch squares)

Note:

When the mixture is slightly cooled, make the incision and when completely cooled, cut it into squares or else the pieces may not come out in even shapes.

Date Rolls

Diwali is here!!! I remember my mother slogging in the kitchen to prepare the traditional Diwali sweets a week or ten days before. And her sweets would be really fantastic. I chose the path of least resistance! The sweets I choose to make this Diwali will be easy, tasty and also presentable.

Ingredients :

Dates (seeded)	250 gms
Marie Biscuits	250 gms
Butter/ghee (optional)	2 tbsps
Cardamom (optional) powder	7-8 pods
Water (warm)	About 1 cup
Sugar powdered (optional)	1 tbsp

Method :

• Soak dates in warm water for about an hour.
• Deseed if any and grind to a paste and keep aside.
• Crush biscuits ( Do not powder it.) and keep aside.
• Put the ground date paste in a non-stick pan and heat it on a low flame.
• Keep on stirring till all the water has evaporated and it has dried.
• Add butter /ghee (optional) and stir the mixture for about five minutes.
• Take off from heat.
• Then add the crushed biscuits little at a time and mix until all the crushed

biscuits are added.

• Add cardamom powder and mix well.
• Knead the whole mixture with your hand.
• Then take a handful of the mixture (roughly the size of the tennis ball and roll it on a smooth surface using both your hands till you get a long sausage shape.
• Cut it into desired pieces.
• Finally sprinkle the powdered sugar through a sieve over the Date Rolls.
• When cooled, store it in an airtight container.

Note :

Butter/ghee, cardamom and sugar can be omitted in the recipe and it still turns out good.

While rolling the mixture, apply a little butter/ghee/margarine on the palms of your hand and also on the surface of the board to avoid sticking and for smooth rolling.

Vegans can use margarine instead of butter or ghee (clarified butter).

Watch out for my next easy recipe: Chocolate Fudge.