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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Patril

11 September 2006
Patril

INGREDIENTS

300g gram flour
Juice of 4 ripe (yellow) limes
200g sugar
12g salt
20g puréed green chilli
1tsp turmeric
1heaped tsp asafoetida
100ml groundnut or sunflower oil
120ml yogurt
About 2tbs water
3 large colocasia or chard leaves per "cigar" (makes about five; Jains use colocasia leaves but Swiss chard will do)
Oil and mustard seeds

METHOD

Make a paste with all the ingredients bar the leaves. Lay a leaf (underside uppermost if colocasia) on the work surface. Smear paste over it cover with a second leaf and repeat then a third. Fold in the edges and roll up. Add an extra dab of paste at both ends. Steam the patril for 30 minutes. Cool slightly and slice.

Heat the oil add the mustard seed roast till fragrant and pour over the patril.

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