Now, that I have been on a cooking spree for almost a year – I have realised that the less complicated a dish is, the bolder the flavours are.
Let me explain.
Ofcourse, we all know that Indian cooking is all about long list of ingredients and multi-fold techniques and methods. I won’t deny that elaborate cooking does have a special place in Indian kitchens and we are proud of that. In times of celebration the entire frenzy around preparing the closest to authentic recipes is the focus. Most of our celebrations involve time-consuming and elaborated dishes . But if you want to highlight the ONE main flavour in your dish, you have to minimalize the other ingredients. For instance today’s recipe : Read on
A very popular method of cooking specially in the states of Goa, Maharashtra, Kerala, Karnataka etc. is steaming rice dumplings stuffed with jaggery and fresh coconut. PATOLI (in Konkani) is a term used for a cooking technique which involves covering the food in a leaf, it could be turmeric leaf or banana leaf (i used banana leaf here) and steaming it.
The leaf renders a unique flavour and keeps all the juices intact without drying out the sweet rice dumpling wrapped inside them. But here, I have added an amazing twist to it, by using
PINEAPPPLE CHUNKS and pineapple puree to the patoleos . And the result ??? The flavours of your usual Patoleos skyrocketed !!!
The rice, coconut and the jaggery act as a catalyst to bring out the pineapple flavour so beautifully.
Believe me you will fall in love with your evergreen Patoleos all over again.
I promise.
Patoleos are synonymous with 15th August. It is on this day the Catholics fondly prepare this dish to celebrate the Assumption Day of our Mother Mary (meaning Mother Mary was taken up into heaven body and soul after her earthly life ended). This day we also celebrate the Independence Day of our beloved motherland. Twin celebrations in all the catholic houses.
But for me it’s three celebrations all wrapped in those leaves of Patoleos. It is also my MOTHER’S BIRTHDAY yayyy!!!! So every year we have the birthday cake as well as the steamed patoleos both together on our plates.
Any guesses which of the two I finish first ? 
I love birthdays and it gives me great joy to see people celebrating their special day. I feel it should be the most important day in any person’s life – to have been BORN
So, in this recipe you can either stuff the coconut & jaggery along with bits of pineapple after flattening the rice mixture on the leaf.
OR
You can simply mix ground rice, grated coconut, jaggery and pineapple together and spread it out on the leaf. Fold the leaf carefully, ensuring it is sealed on all sides and simply steam it for 15-20 minutes. (Here, I have used the second method)
PINEAPPLE PATOLI
Ingredients :
2 cups rice (soaked for 5 hours and ground into a thick batter)
1/2 cup grated jaggery
1 cup freshly grated coconut
1/2 cup pineapple cut into fine bits
1/2 cup pineapple pureed
2 Banana leaves or turmeric leaves (for steaming)
Method :
Wash and pat dry the leaves thoroughly.
Mix together all the above mentioned ingredients.
Spread this mixture in the center of the leaves and fold the leaf in a flat square packet so that the mixture does not ooze out. You can also secure the leaf with a toothpick.
Then steam these for around 20 – 30 minutes.
Enjoy the hot patoleos with a drizzle of pure ghee.
