Nami's Cookbook

  Pathrado/Patrode is one of the traditional dish of GSB Konkani's in Coastal Karnataka. It is considered as one of the traditional food recipe from the AYUSH system of medicine. Its prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. It is one of the monsoon delicacy which is relished just like that with coconut oil or some even fry it after steaming. Here is my version of recipe which is soft and absolutely delicious. Recipe Video : Recipe Card : Print Patrode ¦ Pathrado Yield: 10 - 12 pieces Author: Namitha Shenoy Prep time: 15 Min Cook time: 40 Min inactive time: 3 Hour Total time: 3 H & 55 M A yummy traditional dish prepared using colocasia leaves which is smeared with tangy and spicy masala and steamed. Ingredients Colocasia leaves - 10 to 12 Raw rice - 1 cup Whole moong - 3/4 cup Dry red chillies - 10 to 15 Tamarind - lemon size Fresh Coconut (grated) - 1 cup Salt to taste Asafoetida - 1 tsp Coconut oil for greasing Instructions Was

 Jackfruit chips, Gharen kharo as we call in Konkani is one of my favorite snack of all time. It's prepared using half ripe jackfruit. Choosing the jackfruit for this recipe is very important to get the perfect chips. Jackfruit bulb/flesh should be thick and stiff. Remove the seed. Then cut into even pieces lengthwise and deep fry in coconut oil.  Luckily we were able to find the Jackfruit in the market. So without second thought bought it and prepared chips out of it. It's simple but u need Lot of patience to fry perfectly. Recipe Video : Recipe Card : Print Jackfruit chips Yield: 2kg chips Author: Namitha Shenoy Prep time: 30 Min Cook time: 12 Min Total time: 42 Min Half ripe jackfruit cut into thin Wedges and deep fried Ingredients Jackfruit (half ripe) - 3 cups Salt - 2 tbsp  Water - 1 cup  Coconut oil for frying (u can use any oil of ur choice)  Instructions Remove the flesh/bulb from the jackfruit, deseed and cut into thin Wedges. Dissolve 2 tbsp of salt in 1 cup of water