During the ordering of organic vegetables, happened to order the colocasia leaves or alu leaves as they are called here.
Had to search the internet to find a suitable recipe. Here is the outcome of the search.
It is a tough job to prepare the dish and take pics, simultaneously. I almost forgot!
Hence a few pics from the beginning are missing.
These beautiful leaves were found in abundance at my parent's home. They were mostly used to make a curry to be had with rice, stalks and all!
Since the leaves I got were too small for that, decided to try this, instead.
Ingrediants
A bunch of colocasia leaves--5 small to medium ones are what I got.
2 tbspns besan /gram flour
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp salt
1/2 tsp red chilli powder (we eat less spicy!)
1/2 a tsp of khakvi or jaggery powder, if you like it a bit sweet.
1/2 tsp of amchur powder.
Method:
Mix all the ingredients except the leaves with enough water to form a loose paste.
Cut the stalks of the leaves. If the veins are thick cut them as well.
Cut off the central vein so that the leaf is divided into two.
Place it on a chopping board or a large plate with the vein side facing upwards.
Spread the besan mixture along the whole surface.
Fold the edges longitudinally, as shown in the picture below.
Start rolling latitudinally, starting from one tip of the leaf, slowly moving to the other.
Do this very gently. The besan will make sure that it sticks well enough to maintain the shape.
Place the rolled leaves in a steamer.
Steam for 7 to 10 minutes.
The besan mixture would have solidified and the leaf would have turned a darkish shade by the time they are ready.
Roll them in a bit of sesame, this is purely optional.
Cut them into little coins.
Makes a good evening snack!
Loaded with calcium!
And we thought, no oil would be a bore! How silly of us!
Had to search the internet to find a suitable recipe. Here is the outcome of the search.
It is a tough job to prepare the dish and take pics, simultaneously. I almost forgot!
Hence a few pics from the beginning are missing.
These beautiful leaves were found in abundance at my parent's home. They were mostly used to make a curry to be had with rice, stalks and all!
Since the leaves I got were too small for that, decided to try this, instead.
A bunch of colocasia leaves--5 small to medium ones are what I got.
2 tbspns besan /gram flour
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp salt
1/2 tsp red chilli powder (we eat less spicy!)
1/2 a tsp of khakvi or jaggery powder, if you like it a bit sweet.
1/2 tsp of amchur powder.
Method:
Mix all the ingredients except the leaves with enough water to form a loose paste.
Cut off the central vein so that the leaf is divided into two.
Place it on a chopping board or a large plate with the vein side facing upwards.
Spread the besan mixture along the whole surface.
Fold the edges longitudinally, as shown in the picture below.
Start rolling latitudinally, starting from one tip of the leaf, slowly moving to the other.
Do this very gently. The besan will make sure that it sticks well enough to maintain the shape.
Steam for 7 to 10 minutes.
The besan mixture would have solidified and the leaf would have turned a darkish shade by the time they are ready.
Cut them into little coins.
Loaded with calcium!
And we thought, no oil would be a bore! How silly of us!
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