Popular Recipes

Monday, November 14, 2011

"Fusion Cuisine"- Collard Leaves Rollups ( Collard leaves--Aloo Vadi)

These 'Rollups' or 'Vadis' are typically made with " Aloo" i.e Colocasia leaves(Shown in the picture below) and are one of my favorites!!

But since colocasia leaves are not easily available here in Columbus, I substituted the leaves with 'Collard Greens" and tried out the vadis. They came out pretty good and tasted very much like the 'real deal'.

So try this out.....I think it's a good way to eat your greens too!

4 Large Collard leaves
1cup Besan/gram flour
1tsp chili powder
1/2tsp turmeric
1/2tsp goda masala (maharashtrian masala)
1tsp sesame seeds
1tsp tamarind extract
1-2tsp grated jaggery

1) Gently wash the greens and dry them with paper towels.
2) Trim the stems from the backside of the leaf, so that the leaves are pliable and can be easily rolled.
3) Mix besan with turmeric,chili powder, masala,salt,sesame seeds,tamarind, jaggery and water.Make into a thick paste which can be spread on the leaves.This paste should be 'Spicy-sweet and tangy'

4) Spread the paste on the backside of the largest leaf. Sprinkle few sesame seeds.Place the next leaf on top of this one. Spread another 2 tsp of paste on this leaf.Repeat for all 4 leaves.

5) Roll the stack of leaves into a tight roll. Seal the edges with the besan paste.
6) Steam in the pressure cooker for 15-20 mins.

7) Slice horizontally.
8) Shallow fry in oil till golden brown. Serve hot or at room temperature.