A selection of different pateria recipes (08.03.18)

PATERIA CASSEROLE

Place steamed paterias in a casserole dish
Spread with red chutney of your choice
Mix 1 tin cream style sweet corn with 125 ml fresh cream, pour over and bake when almost done, remove from oven, add grated cheese.
Pop into oven for about 5 min so that cheese melts.
Before serving top with crushed samoosa pur which has been fried. Serve and enjoy.

*can be made into mini foil cups also

PATERIA CURRY

Ingredients:
12 pieces pattha slices

Chutney-
1 med onion (sliced)
2 tablespoon oil
1⁄4 teaspoon Methi (Fenugreek) seeds
1⁄2 teaspoon Jeeru (Cumin) seeds
Small pinch mustard seeds
2 whole green chillies (slit)
2 curry leaves
3 large tomatoes (liquidized)
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon dhana jeeru (coriander cumin) powder
1⁄4 teaspoon turmeric powder
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoon sugar
2 tablespoon double cream plain yoghurt
2 tablespoon coconut cream
1⁄2 cup diced peppers

Method:
1. Lightly fry pattha till crispy on either side and leave aside.
2. For healthier option bake in oven with a drizzle of oil for few minutes, then grill till crispy.
3. Braise onion in oil with Jeeru, mustard & Methi seeds, curry leaves and chillies.
4. When lightly browned, add tomatoes, spices, lemon, vinegar and sugar.
5. Cook till liquid has reduced, then add coconut cream and yoghurt.
6. Cook till thickened. Remove curry leaves.
7. Place fried pattha in the chutney.
8. Sauté peppers till just softened and spoon over.
9. Heat together.
10. Serve with roti and optional additional yoghurt.

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