About AAM



Ammana adige mane in Kannada means mother's kitchen. This blog is aimed at those who love to cook simple home made food with minimum available ingredients.The style of recipes in this blog will be mostly Dakshina Kannada (Vegetarian) home made food. However I intend to share recipes other than authentic Dakshina Kannada cooking which include cuisines from Andhra, Tamil Nadu, Maharashtra, Punjab...There is also something for those who like cuisine from across the sea.

I am dedicating this blog to my family and friends. I Hope you all will enjoy the site and keep sending your feed back for further improvement. Enjoy and savour the different delicacies that I am going to serve you all.



Apr 20, 2019

Iredya (Patoli)


Iredya (Patoli)


 
 
 
                                                                   








                                                           
Iredya (Patoli) is nothing but the modak that is prepared during Ganesh festival. Iredya is prepared using turmeric leaves. The turmeric leaves add a special flavour to this steamed dish

Ingredients: serves 5
2 cups hand pound rice (normally white rice is used)
15 turmeric leaves
1 table spoon beaten rice (Poha)
1/2 cup fresh coconut
1/4 tea spoon haldi
Salt to taste

For stuffing
2 cups fresh coconut
1  cup jaggery
4 cardamom
1 table spoon til

Preparation:
  1. Soak rice with Poha for three hours and grind to a fine paste adding coconut  and little salt
  2. Put the ground mixture to a thick bottom pan and add 2 cups water
  3. Now cook ground rice on a slow flame stirring continuously till a soft mass is formed
  4. Set aside to cool
For stuffing:
  1. Grind coconut with one table spoon water and cardamom
  2. Roast the till till it pops
  3. In a pan put the jaggery , add half cup water and boil till jaggery completely dissolves
  4. Add the ground jaggery and keep stirring on a low flame till all the water evaporates.
  5. Add the roasted til , mix well and remove from the flame
Preparing Iredya
  1. Wash the turmeric leaves and wipe it dry with a paper towel
  2. Spread the cooked rice mixture on the turmeric leaf and put one table spoon of coconut mixture spreading it lightly
  3. Fold the leaf
  4. Place the turmeric leaves in the hot steamer and cover and cook for ten minutes
  5. When done peel  the leaves, dribble a little ghee and serve hot


 

No comments:

Post a Comment