Abhishek – my son was asked to prepare 5 dishes for the trial at Bombay Canteen and he descovered this wonderful Bohri dish. Traditionally we prepare Aluwadi at our home, the recipe of which I had given you earlier. So together we inovated this recipe in two different forms. In the first recipe we served the rolls on top of the keema and smoked them. Keema and Aluwadi together tasted yummy and the smokey flavour turned them amazing. In the second one we used the keema inside the rolls
The Keema
Ingredients
- Muton / Chicken Keema – 1/2 Kg
- Onions – 4 med size
- Ginger-garlic-green coriander-green chilli paste – 2 tbs
- Ginger – garlic paste – 2 tsp
- All spice powder(garam Masala) – 1 1/2 tsp
- Red chilli powder – 1 tsp
- Turmeric powder and Asafodetia (haldi and hing)
- Chopped coriander
- Oil – 2 tbs
- Salt to taste
Method
- Merinate the Keema with the green paste, 1/2 tsp garam masala powder, 1/2 red chilli powder, haldi and hing. Keep aside for 1/2 hour
- Heat the oil in a pan and add finely chopped onions. After they turn tanslucent add some salt and cover.
- Add ginger garlic paste and remaining garam masala powder. Cook till the oil separates.
- Add the keema and cook till done.
- Sprinkle chopped corriander leaves
The Rolls
This one is slight different from the one I had posted earlier. Here we didn’t add moong sprout and jaggery. Recipe: Moong Sprout Alu Wadi /Patrode (Colocasia leaves rolls)
Ingredients
- Colocasia Leaves 5 nos
- Besan (Chickpea flour) 200 g/1 cup
- Rice flour 1 tbs
- Tamarind pulp 1 tbs
- Cumin and Coriander seeds coarsely crushed 1 tbs
- Sesame seeds 1 tsp
- Chili powder 1 tsp
- Asafetida ¼ tsp
- Turmeric powder ¼ tsp
- Finely chopped bunch of coriander leaves, 2 chilies
- Salt to taste
- Oil
Method
- Mix all the above ingredients except the leaves and oil in a mixing bowl. The batter should be of thick consistency.
- Cut the stem of the leaves, wash gently and dry them on the towel
- Gently roll them one by one by the rolling pin on the stem so that it flattens
- Place the biggest leaf on the platform with the stem side facing upward
- Now apply the batter generously all over the leaf evenly. Approx. 1-2 tbs
- Place another leaf over it and repeat the process
- Repeat the process for 4-5 leaves. Arange the leaves on top of one another in such a way that the pointed part is place on the split part of the leaf which is under it, so that the pointed part of alternate leaves will be facing upward. If they are of uneven sizes, keep smaller leaves on top.
- Now fold the leaves inside approx 2 inches from both sides
- Apply some batter on the folded area also
- Start rolling tightly from below to upward direction making it into roll
- Grease a dhokla dish with some oil ,also rub some oil on the roll
- Steam the roll in Idli/dhokla maker or double boiler for 15 to 20 minutes
- Take the dish out of the boiler and let it cool for ½ hour under the fan
- Keep the roll in fridge ½ -1 hr to make it firm
- Cut in slices and shallow fry in the pan.
1st Recipe – Smokey Keema Patrode
Take the earthern pot and layer the keema at the bottom. Place the rolls on top keeping the place for the coal in middle. Now prepare the coal for smoking. Place it in the space made and put some ghee (clarified butter) Cover immediately and serve.
2nd Recipe – Keema Rolls
In this the keema is added in the batter made to prepare the rolls. Take 1 cup prepared keema in a bowl. Add 1/2 cup flour or as required to make the cosistency thick. Add all other remaining ingredients given to prepare the rolls. Add water only if required. Follow the proceedure as it is.
Hello! I’ve been following your site for a while now and finally got the bravery to go ahead and give you a shout out from New Caney Tx! Just wanted to say keep up the excellent job!| а
thank you