30
Mar 20

Arabi Took/Taro Root Dry (Colocasia Dry)

‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like steamed rice and dal/kadhi.

This vegetable(Arabi/Taro root) has neutral taste and slimy-texture. It is high in fiber and low in calories; contains vitamin ‘C’ & ‘B’. It has more potassium than potatoes.

Ingredients:

  • Arabi: 200 gm
  • Salt: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Mustard Oil/cooking oil of your choice: for deep frying
  • Chili flex: ½ teaspoon
  • Coriander powder: ¼ teaspoon
  • Chat masala: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon

Preparation:

  1. Prepare spice mix to mix all powder masala, keep aside.
  2. Peel off arabi, keeps aside.

Method:

  1. Deep fry arabi on medium flame until gets golden in color (about 5-6 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried arabi.
  2. Refry them until golden brown in color and crispy coating all around (about 3-4 minutes); dry out on the kitchen towel.
  3. Sprinkle prepared spice mix over the fried ararbi; mix well so that spices coat all around, now ‘Arabi Took/Taro Root Dry (Colocasia Dry)’ is ready to be served.
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Ingredients
peeled Taro root
Deep fry arabi on medium flame
slightly press the fried arabi
slightly press the fried arabi
Refry them until golden brown
Refry them until golden brown
dry out on the kitchen towel.
Sprinkle prepared spice mix
Sprinkle prepared spice mix
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)

29
Mar 20

Idlies; so different from each other

Today 30th March is the world Idli day. Indonesia is the country known for traditional fermented food. Although history says that the origin of Idli is Indonesia, however Idli is one of the most popular and staple delicacy for breakfast in south India. Now its popularity has gone further beyond, it is immensely popular across the world.

A warm welcome to my viewers on the occasion, the World Idli Day was started by Eniyavan (founder of Mallipo idli), a famous Idli caterer from Chennai. Idli is a fermented food; fermentation increases the nutritional value of the food and makes it easy to digest.

There are so many variations depending upon the region and area. Today I bring few types of idly; all are appetizing…these recipes are suitable for casual dining and also for special occasions. I have already linked all the recipes…So what are you waiting for,  go ahead…Relish these recipe with your family.

  1. Wheat idli
  2. Paneer stuffed idli
  3. Ragi idli
  4. Rava idli
  5. Masala idli
  6. Vegetable idli
  7. Light fluffy idli
  8. Idli fry
  9. Phalahari idli
Idlies; so different from each other

28
Jan 20

Namkin shaankh (festival namkin)

Namkin have so many varieties, very popular in the state of up and Bihar; puffed and crisp can be stored for 2-3 weeks in an airtight container. Can be served with evening tea or as a Chat with curd, green chutney, Sauth (Tamarind chutney)…boiled potatoes…etc.

Ingredients:

  • Maida: 250 gm.
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  •  Ajwain: 1 teaspoon
  • Crushed black pepper: 1 teaspoon
  • Oil: for deep frying
  • Oil: 50-60 ml (for moin that is put it into dough itself).

Preparation:

  1. Take a wide vessel; pour maida, baking soda, oil, ajwain and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, take care that the dough remains a bit hard, soft dough is not suitable for this dish.
  3.  (The dough can be made in food processor also), cover and Keep aside, to be used after half an hour

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 2-3 mm thick circle as in photo (as chapatti), cut this into rectangles shape with the help of knife, keep aside.
  2. Take a deep fry pan, put oil and heat on medium flame; to check if oil is ready put a little piece of dough in the oil it should come up slowly otherwise, wait a while and test again.
  3. Deep fry them in small quantity on medium low heat; stir in between, fry it from both sides, fry till it becomes crispy and golden in color.
  4. Take it out on the paper napkin to remove Excess oil; let it cool completely, about half an hour, it will become crispier.
  5. Note: if it is fried on high heat, it will be soft. It will not be crispy.
Namkin shaankh (festival namkin)
Ingredients
dough ball
roll the ball
cut this into rectangles shape
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Namkin shaankh (festival namkin)
Namkin shaankh (festival namkin)

22
Jan 20

Bitter Gourd(karela) Leaf Chila (Crepe)

It is soft in texture, amazing in taste light on your tummy, easy to prepare in few minutes; especially as breakfast.  It is popular and authentic recipe none other than wheat chila/cheela, a type of pancake or north Indian Dosa. Whatever the name; I often prepare this recipe when my husband is on business trip and I am alone and lazy. One afternoon I prepared this recipe in brunch, in which I added my home grown bitter gourd leaf, using seasonal and local ingredients is convenient as well as good for health.

You can customize with any other leafy vegetables or grated vegetables. Adding paneer (cottage cheese) is excellent option to increase the nutritional value.

Ingredients:

  • Wheat flour/ Aata: 150 gm.
  • Bitter gourd leaf: 100 gm
  • Onion: 1 no. (Medium size)
  • Salt: ½ teaspoon (as per taste)
  • Fennel seed: 1 teaspoon
  • Ghee (clarified butter)/oil: for roasting

Preparation:

  1. Chop onion and bitter gourd leaf as fine as possible. Keep aside.
  2. Take a mixing bowl; put Aata, chopped onion, bitter gourd leaf, salt, and fennel seeds make a smooth batter without any lump. Keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all over.
  2. Pour ladleful of batter on the center of the tawa and quickly spread with circular motion.
  3. Cook from one side, spread 1 teaspoon of ghee on the edges and top. Wait for few minutes, the edges get lifted from the edge, flip it and cook both sides, as shown in the photo.
  4. Transfer into serving plate ‘Bitter Gourd Leaf Chila (Crepe)’ is ready to serve along with “sweet corn Raita”.
Bitter Gourd Leaf Chila (Crepe)
Ingredients
Ingredients
make a smooth batter
make a smooth batter
Pour ladleful of batter on the center of the tawa
spread 1 teaspoon of ghee
flip it and cook both sides
flip it and cook both sides
Transfer into serving plate
Bitter Gourd Leaf Chila (Crepe)’ is ready to serve along with “sweet corn Raita”
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)

21
Jan 20

Capsicum-Cucumber-Coconut Salad

 Very healthy salad recipe, which I often use as a full breakfast or in between snacks, good for office going, housewives and family; preparing the recipe is easy and can be serve with any meal or any occasion as a Salad. Enjoy the delicious Salad with nutritious ingredients.

The flavorings and cooking technique of this salad is seasoning with curry leaves…

Ingredients:

  • Cucumber: 100-150 gm.
  • Capsicum: 1 no.
  • Fresh coconut: ½ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Mustard seed: ¼ teaspoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate fresh coconut, keep aside.
  2. Chop capsicum, cucumber, coriander leaf and ginger, keep aside.

Method:

  1. Take a wok, heat oil, put mustard seed; sputter for few seconds, add curry leaves and ginger, stir fry on high flame for 30 seconds.
  2. Add capsicum, cucumber, and grated coconut one by one at 30 seconds interval, and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
  3. Add lemon juice before serving, transfer into serving tray.
  4. Crunchy ‘Capsicum Cucumber Coconut Salad’ is ready; the taste of this salad is awesome. Go ahead, enjoy the salad.
Capsicum-Cucumber-Coconut Salad
Ingredients
Chopped ingredients
add curry leaves and ginger
add curry leaves and ginger
Add capsicum
Add capsicum, cucumber
Add capsicum, cucumber, and grated coconut
add salt and black pepper
Add lemon juice
Capsicum-Cucumber-Coconut Salad
Capsicum-Cucumber-Coconut Salad