An update and a snack made out of Colcasia leaves
I switched to a Palio diet on 4th of last month. Today is exactly one month and four days since that switch. Am I glad I did this! The improvement in my health is stupendous to say the least. I sleep well, have no acid reflux (a problem I have had for the last twenty years), my hair is softer and bouncier. I am on the wrong side of fifty, and if I can experience these improvements, people younger than me can be transformed in 30 days!
Here is me on my trip to Goa, just days before I started the diet
And here is me proudly waving my latest book at the book release on Sunday
I deliberately wore the same clothes so that I come to know the difference! (Patting self on the back.) Now before I start composing a poem in praise of my good sense for switching to Paleo, let me start writing the recipe of the snack I made because I was bored of eating cottage cheese and salad for what seemed like years.
In rains we have an abundance of colcasia or taro leaves. I love the rolls that are made traditionally out of them. Earlier I used to avoid them because they are fried, but now that does not bother me. The Paleo way of living advocates fats. Fats are good, it is carbohydrates that are bad for health. Fats give nutrition. May be our grandparents knew better than us.
I am aware that one can’t have chickpea flour while on a Paleo but since I had survived (and even thrived) on the diet for more than a month, I made a cheat meal out of this.
- 9 Colocasia Leaves – washed and drained
- 2 cups of chickpea flour
- Salt ( I used one teaspoon, you can adjust to your taste)
- 1 tsp chilli powder
- Half teaspoon asafoetida (Hing)
- Half teaspoon turmeric powder
- Wash the Colocasia leaves very well and drip dry them, ensuring they do not tear.
- Mix all the ingredients for the paste.
- (Some people use tamarind and jaggery, but being diabetic I don’t. If you use jaggery, soak some of it in tamarind paste, add a bit of water and mix it in the chickpea paste.) Just ensure that the paste is thinner than batter, but thick enough to not be runny.
- Arrange the Colocasia leaves, 3 leaves at a time, stacking the smaller leaf over the larger leaf. Put the first leaf on a chopping board, the lighter green side up. With a sharp knife, carefully cut away the thick part of the stem till mid-section. Repeat this process with all the leaves.
- (I really wish I had taken photos of this step.)
- Now place a large leaf, smear it with chickpea flour paste, stack a slightly smaller one over it, smear again with flour, and then stack a smaller one over it. Once that is done, roll them together.
- Steam them for 20 to 25 minutes.
- At this stage you can cut them into slices and store them in an airtight box in the fridge. They never last in my house. They were prepared, fried and consumed a day before with ginger tea.
These are the leaves rolled up, just before they were steamed