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Spicy Rice Wrapped in Colocasia Recipe

Spicy Rice Wrapped in Colocasia is a popular Indian Main
Author :
 
On :
Monday, 24 April, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Easy
Servings :
Serves 12
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 12 - large edible colocasia leaves
  • 2 cups - steamed Rice
  • 1/2 cup - gram flour
  • 2 tbsp - Tamarind extract (thick)
  • 1 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - carom seeds
  • 1/4 tsp - Cumin seeds
  • 4 pinches - Asafoetida powder
  • 2 tsp - Ginger grated
  • 2 flakes - Garlic grated
  • 2 - green chillies, crushed
  • 1 tbsp - coriander leaves, finely chopped
  • 1 stalk - Curry leaves
  • 1 tsp - Sugar
  • Salt to taste
  • 2 tbsp oil
  • For seasoning:
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - Mustard Seeds
  • 1/2 tsp - sesame seeds
  • 1 tbsp - Coriander leaves finely chopped
  • 2 stalks - Curry leaves
  • 1 tbsp - oil
  • How to Make Spicy Rice Wrapped in Colocasia:

    1. Mix gram flour and tamarind extract with 1/2 cup water.
    2. Add chilli powder, salt, sugar, cumin, carom seeds, turmeric. Blend with a spoon till smooth, and no lumps remain, keep aside.
    3. Heat oil in large heavy pan, add seeds, allow to splutter.
    4. Add curry leaves, asafoetida, chillies, garlic, ginger, and mix.
    5. Add rice, coriander and stir. Take off fire, keep aside to cool.
    6. Snip off stems right from base of each leaf.
    7. Trim thick veins, by slicing horizontally.
    8. Roll each leaf gently with a rolling pin, to flatten all veins.
    9. Place 2 leaves one on top of another with the smaller one on top.
    10. Place top side facing down.
    11. Brush a thin layer of batter on the bottom.
    12. Sprinkle a layer of rice over batter.
    13. Roll tightly from base to tip, folding in sides to form a closed cylinder.
    14. Keep aside, repeat for all leaves, rice and batter.
    15. Dip each roll in batter or coat with finger.
    16. When all rolls are ready, steam.
    17. Cook for 20-25 mins, remove and cool.
    18. Cut each roll into halves horizontally.
    19. Arrange in serving dish.
    20. Heat oil for seasoning, add all seeds, allow to splutter.
    21. Add 20 ml water, and pour tempering over rolls evenly.
    22. Garnish with chopped coriander leaves.
    23. Serve with sauce or chutney.




     

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