Thursday, Dec 20 2007

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Pathod with Variations

Basic Recipe

Ingredients:
1 cup gram flour
1- 1/2 cups thick butter milk
1 tsp. red chilli powder
Salt to taste
4-5 pinches turmeric
2 pinches asafoetida
Water if required

Method:

1. Add all ingredients in a heavy pan, stir to mix well.
2. Cook, stirring continuously, not allowing it to stick at the bottom.
3. If it feel too much like a lump, add some water.
4. It is done when the mixture does not have the taste of raw flour on tasting.
5. The mixture should be like a very thick spoonable paste.
6. It must be used while very hot, to form pathod cubes, or patoondhri thins.

Patoondhri Thins

Method:

1. Spoon a ladleful of mixture in centre of a large plate.
2. Spread in circular motion towards edges, thinning evenly.
3. If required, wipe out excess mixture with edge of your palm, to give a thin even finish. Do this only while hot, or the texture will spoil.
4. Cool, cut into strips, roll like swiss rolls.
5. Or cut into 3 squares, or cut into rounds with inverted steel cup or lid, and pile up. Serve as is, or seasoned with tadka and garnished with coconut and coriander.

Pathod Sabzi Cubes

Method:

1. Spoon mixture into a plate, spread with back of spoon to form a thick round.
2. Cool well, before cutting.
3. Cut into 1 squares for pathod in curd gravy.
4. Cut into 1/2 squares for dry pathod or with peas.

Making time: 15-20 minutes
Makes: Above recipe will make approx. 20 thins or 3 cups big cubes or 2 cups small cubes.
Shelflife: Best fresh

Pathod In Curd Gravy

Ingredients:
1 basic recipe (make cubes of 1/2 mixture, cool the rest as it is)
1/2 cup curds
1 cup butter milk
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1/4 tsp. turmeric powder
Salt to taste
3-4 tsp. asafoetida
1/2 tsp. each cumin & mustard seeds
2 tbsp. oil
2 cups water
1 tbsp. coriander leaves finely chopped (optional)

Method:

1. Mix all dry masalas in 1/2 cup water.
2. Beat curds till smooth.
3. Add buttermilk to the cooled uncubed mixture.
4. With hand or ladle break into tiny lumps and mix.
5. Heat oil in pan, add seeds allow to splutter.
6. Add asafoetida, masala water, stir.
7. Add curds, stir continuously, till whiteness is gone.
8. Add reamining water, pathod buttermilk mixture, mix well till it boils.
9. Simmer till gravy is not watery thin, and oil floats on top.
10. Add pathod pieces, simmer for 1 minutes.
11. Garnish if desired.
12. Serve hot with parathas or rice.

Dry Pathod Sabzi

Ingredients:
1 recipe small pathod cubes (above)
1 tsp. fenugreek seeds (boiled as in methi papad sabzi)
1 stalk curry leaves (optional)
1 stalk mint leaves finely chopped (optional)
1 tsp. coriander leaves finely chopped (optional)
1/2 cup peas boiled (optional)
1 tsp. red chilli powder
1/2 tsp. dhania powder
3-4 pinches turmeric powder
2-3 pinches asafoetida
2 pinches citric acid or juice of 1/4th lemon
1/4 tsp. cumin & mustard seeds
1 tbsp. oil

Method:

1. Heat oil in heavy pan, add seeds, allow to splutter.
2. Add curry leaves if desired.
3. Add asafoetida, and all other ingredients.
4. Mix gently, cover and cook on low for 2-3 minutes, stirring occasionally.
5. Take care not to break pathod cubes while stirring.
6. Garnish and serve hot, with chapati.

Making time: 10 minutes
Makes: 2-1/2 cups approx.
Shelflife: 3-4 hours

Note: Adjust masalas accordingly, if you are going to add peas.

Nutritional value

Protein	24.34gms
Fat	9.38gms
Minerals	3.73gms
Fiber	2.97gms
Carbohydrate	68gms
Energy	452.8kcal

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