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!!

 

[GaudaNaresh]

So i wonder if there are any cooks amongst us who like to try new recipes and fusion food.
I once created a fusion dish for an ex of mine, that i happen to like a lot and so far, its been a hit for most people who eat meat : desi shepherds pie.

So shepherds pie is basically keema + mashed aloo.
What you do, is fry keema with onions +garlic ( absolutely no ginger btw) + european spices & herbs such as rosemary, thyme & parsely.
Then when the meat is well fried, you add tomato puree, a bit of vegetable broth & some flour to give it both moisture and stickyness ( you want the pie to hold together like a cake, not fall apart like keema), then you add some diced carrots, peas and mushrooms to the meat and cook it down.
Once its cooked, you boil potatoes, peel potatoes, mash them to a fine paste.
Then you layer the mashed potatoes on top of keema - proportions vary but i find ideal proportion is 50-50 keema and potato in thickness- add some cheese ( mozarella or cheddar) on top of potatoes and stick it in the oven or a toaster oven till the cheese melts and viola !! you have shepherds pie.

Its a dish i used to make a lot in college days, because its a low effort dish, that isnt easy to fuckup and if you cook in big enough dishes, you can cook once and eat for 3-4 days. Plus its a complete meal once u add some salad or sabji or fruits on the side.

But unfortuately it is bland and usually people hit it with ketchup or hot sauce on top of the potatoes to bring out some zest and flavour.

So one time, i had this idea - i desi-fied the shepherds pie, by basically making the aloo into dosa aloo - cook it with some dal +curry leaves + indian spices etc ( most indians know/should know how to make basic dosa potatoes or samosa potatoes).
Rest of the recipe was the same, i just altered the potatoes. And holy moly was that a super duper instant hit.
To the meat-lovers here, i highly recommend trying it out.
( PS : DO NOT use ground chicken for shepherds pie. Use lamb or goat).