Patrode (with coconut masala)

Patrode or Patra is a popular vegetarian dish in the West region of India. It is made from colocasia leaves   (taro,kesuve or arbi)   stuffed with rice flour and flavorings such as spices, tamarind, and jaggery (raw sugar) It is popular in Mangalore and Gujarat region.Patrode is a portmanteau word consisting of two words Patra and Vade. Patra means leaf in several Indian languages, and Vade means a dumpling. Patrode is a steamed dumpling wrapped in a leaf.
Tampering patrode with spices and coconut takes this dish to another level taste and flavor.

Patrode 3



Patrode 5

Patrode 1



Patra – I used the frozen 400gm pack
Mustard seeds 1 tsps. divided
Fenugreek seeds 1/4th tsps.
Cumin seeds 1/4th tsps.
Coriander seeds 2 tsps.
Split-black gram(urad dal) 1 tsps.
Dried red chilies 5 (increase or decrease to taste)
Shredded coconut ½ cup
Salt to taste (keep in mind patra has salt in it)
Oil 1 tbsp.
Curry leaves I sprig
Water 1 cup


  • Dry roast all the spices i.e. ½ tsps. Mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, split-black gram, dried chilies and shredded coconut one at a time.
  • Blend the mixture to form a smooth paste, set aside.
  • Heat oil; add in the other ½ tsps. Of mustard wait for it to crackle (if they don’t crackle they’ll have a bitter taste) and add in the curry leaves.
  • Now add in the paste and about 1 cup of water, bring the mixture to a simmer and add in the patra. Let it cook for about 15 min and serve hot.
    Enjoy :)

Palak kheema chicken

Palak kheema chicken 3


Palak kheema chicken 1


Palak kheema chicken 2



Palak/Spinach 6 ounce package / 170g washed
Oil 2tbsp
Cumin seeds 1tsps
Cardamom whole 2
Clove 4
Cinnamon ½ inch
Bay leaf 1
Onion 1 medium
Ginger paste 1tsps
Garlic paste 1tsps
Tomatoes 1 medium
Chili powder 1tsps (increase or decrease to taste)
Cumin powder 1tsps
Coriander powder 1tsps
Garam masala powder 1/2 tsps.
Ground chicken 1lb


  • Blanch spinach in boiling water for 1 minute, drain the water let it cool completely, then blend it in a blender to form a smooth paste and set it aside
  • Heat the oil in a wok, add in cumin seeds, cardamom, bay leaf, cinnamon, clove and onions, when they start to soften, add in the ginger and garlic paste sauté and let  the color change into golden brown, it takes about 5 to 6 minutes. Add salt and mix well.
  • Add the tomatoes, sauté them and let it cook till they release all the oil and is soft.
  • Add red chili powder, cumin powder, coriander powder and Garam masala powder, mix well and cook covered for 2 minutes until it releases oil.
  • Now add in the spinach puree and chicken mix well. Do not add any extra water; the chicken will release its water. Cook uncovered till the chicken is cooked and all the water has evaporated.
  • Serve hot with Indian flat bread or as a side
    Enjoy :)