Patoleo, Pattoe

Patoleo (also called Patoli) is a dish made in the Indian state Goa and natives of Goa settled elsewhere. It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric or banana leaves. Goan Hindus prepare patolyos on the second Sunday of Shravan, on Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt free patolyos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.Among Catholics this is made on the occasion of Our Lady of Assumption feast or on the day of Sao Joao (St. John) feast and Konsachem fest (harvest festival). Patolyos are sent with vojem (trousseau) to the groom’s house, both by the Catholics and Hindus.Ingredients

• 1 kg local rice
• 2 coconuts
• 400 gms jaggery
• 1 tsp cardamom powder
• Salt to taste
• Turmeric leaves

PreparationA thick batter is made by grinding rice that has been soaked overnight with salt. Grated coconut, jaggery and cardamom powder, are heated on slow fire. The batter is applied in a thin layer on the front side of each of the leaves before being stuffed with the coconut mixture. The leaves are then folded and steamed.Served with leaves on, in a dish. They are mainly eaten after removing the leaf, during afternoon tea time.Brick Lane Curry House 306 East 6th Street, New York, NY 10003-8702(212) 979-2900 ‎bricklanecurryhouse.com[mappress mapid="290"]http://cooksns.com/?p=3429http://cooksns.com/?p=3429

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