Indian Cuisine, Daily food habits & Everything related

[shade2]

patyud sabzi or pakoda :- this dish is made with arbi (colocasia) leaf nd basen (chickpea flour)....nd some use wheat etc also. this dish is present in many state with different names. but in uttarakhand its known as patyud. one of best pakodi or sabzi or snack according to me, with cup of tea during mansoon.

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View: https://youtube.com/shorts/ewB4D10YeEs?si=1QUrufK8J6Jvw-RF

We call it patted(d pronounced as in hindi ped(tree))

>Uttarakhand
>Punjab

The patrode leaf/plant seems to grow all over the country?
preparation also seems to be the same

I used to think this was a "western" dish like limited to Gujrat/MH only
In konkani the name for this is patrode, it is put in coconut curries.

 

[johny_baba]

>Uttarakhand
>Punjab

The patrode leaf/plant seems to grow all over the country?
preparation also seems to be the same

I used to think this was a "western" dish like limited to Gujrat/MH only
In konkani the name for this is patrode, it is put in coconut curries.

patrode plant easily grows everywhere except cold regions or during cold seasons where temperature may drop drastically thorough day and night, and it's damn easy to grow too - heck, i've seen farmers growing it in those plastic 10-20 litre water jugs after cutting their tops off, or like in big plastic buckets, and filling it with soil and dirt

there is some road near my hometown where one side of lane has patrode plants and other side of lane has sahjan (moringa) trees, desi imli (tamarind) trees etc...we'd often take a stroll there and fetch those stuff for free jisne bhi kheti kari uska dhanyawaad, aur kya...

 

[iNorthernerOn9]

View: https://x.com/AdiParashaktiA/status/1911970519475163603?t=at_tdLvY9Dd-4ib787XSmg&s=19

 

[johny_baba]

this thread has grew and yet no one's talking about daal? let's talk about pulses and lentils

so apart from typical toor ki daal, we have got mung ki daal, chane ki daal, masoor ki daal, urad ki daal, mattar ki daal and what not, and the amount of varied recipes we've for these daals could easily fill an encyclopedia lol

my personal favourite daal that's not toor ki daal, is
urad ki daal, goes super bombastic with baajre ka rotla + lehsun ki chutney + taajaa kataa pyaaz

 

[johny_baba]

@shade2 bhau, someone said you're a goan?

whatya say about goan sausages?

Goa sausage - Wikipedia

en.wikipedia.org

also, introduce some good goan pork recipes here

 

[iNorthernerOn9]

this thread has grew and yet no one's talking about daal? let's talk about pulses and lentils

so apart from typical toor ki daal, we have got mung ki daal, chane ki daal, masoor ki daal, urad ki daal, mattar ki daal and what not, and the amount of varied recipes we've for these daals could easily fill an encyclopedia lol

my personal favourite daal that's not toor ki daal, is
urad ki daal, goes super bombastic with baajre ka rotla + lehsun ki chutney + taajaa kataa pyaaz
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I am tilted towards moong & masoor dal for daily consumption.

While I love sambhar with rice and it's made in arhar dal.

Sambhar-rice with dry spicy aloo sabji is something that I love for lunch.

Love Rajma with rice & kabuli chana(chickpeas) with poori or bhatura.

In uttarakhand, Himachal & Jammu... Rajma-rice is available on almost every dhaba... & certain varieties grown there have gr8 taste.

 

[iNorthernerOn9]

Try these 2 things together for breakfast... Poha & moong sprouts mixed in 3:1 ratio.

Aah! Swarg!!