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With pictures of enormous stockpots boiling over and becoming chained into a hot stove and oven for hundreds of hours on end, it’s no surprise that so many people avoid the idea of cooking meals for large crowds with more tenacity than they prevent being last at the dinner line.

The fantastic thing is that it doesn’t need to be the frightening suggestion that so many make it out to be. When it comes to cooking for a big audience, the preparation phase is easily the most significant. You absolutely need to plan your food when feeding a large group of people. This goes beyond the notion of spaghetti or grilled chicken since the foods you are planning. You will need to learn how many servings you’ll need. While obviously you never understand how starving people would be or who’ll consume just how much when it comes to cooking for a big crowd it is a fantastic idea to always search for a few added mouths in case some need a bit more than you may think (you might want to double servings for teen and college aged men that’ll be dining).

You will need to understand at least a general number of servings to prepare and adapt your recipe to be able to accommodate those requirements. Some people find it much simpler if they could double or triple recipes instead of scaling them to particular serving sizes. If it works great for you by all means integrate this clinic when cooking for audiences. 1 thing you must be conscious of is that you will have to include in order to make the meal you’re planning.

Possessing the proper ingredients and the proper amounts of ingredients is more important in bulk recipes than is frequently necessary in smaller recipes because there is not as much leeway when it comes to creating the proper consistency. You should keep this in mind when making purchases for the cooking for a big crowd event.

Some people find the best route to take when it comes to cooking for crowds is to keep everything as close to their normal cooking regular as possible. This might mean that rather than cooking a really big bowl of lasagna for a triple sized audience, they would instead cook three normal sized pans of lasagna. This accomplishes two things very and is something you might want to keep in mind despite the extra time spent in the kitchen.

First of all, even if something goes, wrong only 1 third of this meal will be in shambles as opposed to the entire dinner. Secondly, you have a better possibility of locating consistency problems before the baking starts if you’re using measurements and cooking containers which you’re familiar with and comfortable with. It’s always best to find mistakes and omissions sooner rather than later when it comes to cooking as hardly any ingredients can be properly added after the actuality.

While cooking for audiences may send some into dizzying charms with heart palpitations it helps if you take a few deep breaths, sit down, plan your menu, then organize your meals, make a list of your ingredientsand cook in a fashion that is comfortable for you. If you are more comfortable making numerous dishes of household favorites then that’s probably going to be the ideal course of action to be able to fulfill your large crowd cooking needs.

Most of all you need to remember when cooking for crowds is that you might have just earned yourself a well-deserved night away after. Cooking for audiences is time consuming and must be approached when well rested (if that’s even possible) for the best outcomes. There’s something which is actually extremely satisfying about knowing that you have fed a crowd and fed them well.

In case you have only a few campers and are searching for some simple camp cooking, try the easy and quick technique of tin can cooking. All you will need is a clean tin can – a one gallon size can works well. Your source of warmth may be small campfire, or if wood burning is prohibited, a small buddy burner may work nicely, which can be seen at sporting good stores or online. Place your meal in the tin could and just warm the contents of your own can over a flame. You will have a hot meal ready in minutes. This technique works great for sauces, beans and tuna fish.

A more time-consuming pub cooking technique which also produces tasty food is pit cooking. It is also a excellent camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals which are buried in the ground. As the stones cool away, their emitted heat cooks the meals. To pit cook, first dig a hole that’s approximately three times bigger than your cookware. Line the pit with rocks and construct a fire in the middle. Once the flame has burned rapidly for about an hourpush the hot coals and stones into the center. Twist your wrapped meals or covered skillets in addition to the stones and coals and place on top. After a number of hours, you’ll have some tasty camp food to relish.

We hope you got insight from reading it, now let’s go back to patra recipe. To cook patra you only need 12 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to cook Patra:
  1. Provide 6 arbi leaves
  2. Provide 2 cups besan
  3. Provide to taste Salt
  4. Provide 1 tsp Red chilli powder
  5. Prepare 1 tsp Haldi powder
  6. Use 1 tsp Ggc paste
  7. Prepare 2 tbsp Sugar
  8. You need 2 tbsp Lemon juice
  9. Prepare Garam masala a pinch.(optional)
  10. Get Water to make batter
  11. Prepare Curry leaves few
  12. Take 4-5 Green chillies slit or cut
Instructions to make Patra:
  1. Wash arbi leaves and remove it's veins by carefully cutting with knife
  2. Now make batter by taking 2 cups of besan.
  3. Add salt,red chilli powder, haldi powder,garam masala,1 tbsp sugar,1 tsp lemon juice,ggc paste.
  4. Make thick batter like pakora.
  5. Spread this batter on steamy side of leaf in centre
  6. Then fold upper two parts over it.
  7. Then fold lower part over it.
  8. Now apply batter again on it.
  9. Turn the leaf vertical and fold in tight rolls.
  10. Then place in greased steamer to steam.
  11. Let it steam for 15 to 20 mins.
  12. Insert a knife in one piece to check if they are done or not.(knife is clear means they are done)
  13. Let them cool and cut into rounders.
  14. Now for tempering add 1 tbsp oil In wok.
  15. Add 1 tsp mustard seeds.
  16. When seeds crackle add green chillies chopped or slit.,add curry leaves.
  17. After a min add water half cup,1 tbsp sugar, 1 tbsp lemon juice,1 tsp red chilli powder.
  18. Let it boil, when it thickens add pata rounders.
  19. Serve with lemon coriander leaves and grated fresh coconut.
  20. If leaves are small u can combine 2 to 3 leaves and make patras.

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