Leftover rice patra(colocasia). Patra - A colocasia leaf savoury snack most popular in Gujarati Cuisine. Made from arbi or colocasia leaf, Patra has a mouthwatering combination of spicy. In Gujarat, this leaf is called arbi (or alvi) and is used to make patra.
If rice is part of your meal prep routine, or if you just always find yourself with leftovers, you'll want to follow these food safety guidelines to avoid getting sick. colocasia leaves may irritate or itch the inner lining of mouth because of oxalic acid crystals found in it , so it is better to let the rolls rest overnight into the fridge. The next day they get firm enough to be neatly cut into slices. Shallow fry in mustard oil and enjoy the crisp spirals of yummy patode.
Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, leftover rice patra(colocasia). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Leftover rice patra(colocasia) is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes delicious. Leftover rice patra(colocasia) is something which I've loved my entire life. They're fine and they look fantastic.
Patra - A colocasia leaf savoury snack most popular in Gujarati Cuisine. Made from arbi or colocasia leaf, Patra has a mouthwatering combination of spicy. In Gujarat, this leaf is called arbi (or alvi) and is used to make patra.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have leftover rice patra(colocasia) using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Leftover rice patra(colocasia):
- {Prepare 1 of big bowl left over rice.
- {Make ready 1 cup of boiled sweet corn.
- {Make ready 1 of onion finely chopped.
- {Make ready 1 tin of Patra (colocasia)small cubed.
- {Get 1 tablespoon of fresh green garlic.
- {Prepare 1 teaspoon of ginger paste.
- {Take 1 teaspoon of green chilli paste.
- {Make ready 1/2 teaspoon of garam masala.
- {Make ready 1/2 teaspoon of turmeric.
- {Prepare 1 teaspoon of chilli powder.
- {Get 1 teaspoon of lemon juice.
- {Make ready to taste of Salt.
- {Get 1 teaspoon of cumin seeds.
- {Make ready 1 teaspoon of mustard seeds.
- {Prepare 2 tablespoon of oil.
Patra are colocasia leaves we spread, stack, roll, steam and fry. Roll the leaves up tightly with The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour These Gujarati muthiyas are my family's favourite way of using up leftover cooked rice and veggies. When properly storing leftover rice, the key is not the material but the size, according to Crowe.
Instructions to make Leftover rice patra(colocasia):
- In a pan add oil, mustard seeds and cumin seeds. Once it starts to splutter add green garlic and onion. Sauté for couple of minutes. Add chilli powder, turmeric, salt and garam masala to patra and add in and let it cook for 2 to 3 minutes..
- Add lemon juice and mix. Finally add rice and mix well. Let it cook for 2 to 3 minutes on low heat ensuring it does not stick in the bottom. Transfer to serving dish and garnish it with spring onion, green chill, tomato and coriander. Serve hot with raita or it on its own. Enjoy.
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Do divide large amounts of food into shallow containers so it Yes, it is fine to eat leftover rice for several days after it was initially cooked. Just make sure it was stored properly and wasn't kept in room. Patra also known as pataude (पतौड़े)in some regions of India is a very popular steam cooked snack This dish is made with Colocasia leaves (in Hindi it is known as arbi ke patte). Make the most of leftover rice with our simple and speedy recipes. Use up this storecupboard staple in salads, one pots and egg-fried rice dishes.
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