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)

16
Jan 20

Green Fresh Methy Fritters (Methy Saag Muthiya)

I made this recipe with evening tea while hosting a tea party; dining room atmosphere got charged, each and everyone liked the recipe and exclaimed, wow awesome. The recipe is nothing but a fritters (Methy Saag Pakoda) variation of Gujarati dish ‘Muthiya’.

Ingredient:

  • Green Fresh Methy: 150-200 gm.
  • Green chili: 1-2 no.
  • Ginger: 1”piece
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 pinch
  • Ajwain (carom seeds): half teaspoon
  • Kalongi/Mangraella (Nigella sativa): half teaspoon
  • Fennel seeds: ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Makki ka Aata (corn meal): ½ cup
  • Asafoetida: 1 pinch
  • Baking soda: 1 pinch
  • Mustard oil/ cooking oil: for deep fry

Preparation:

  1. Chop the Methy Saag, ginger and green chili into fine pieces and put in a bowl; add all ingredients. Mix and mash all adding water in small quantity if required.
  2. Mash properly (more you mash better it is) make dough like Roti-dough.
  3. Make 6-8 balls out of the dough as per your desired size, put the ball in your fist and make the impression of your fingers, just like you close your fist, see as given in photo…

Method:

  1. Deep fries the pakoda:
  2. Take a fry pan, heat oil in it; let oil to smoke. Pour a bit of dough into the oil.
  3. If comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry till it becomes golden brown on both sides.
  5. Green Fresh Methy Fritters (Methy Saag Muthiya) is ready to serve.
  6. Serve hot with Sauth, Green chutney or ketchup.
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Ingredient
add all ingredients
put the ball in your fist
make the impression of your fingers
just like you close your fist
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Deep fries these pakoda
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)
Green Fresh Methy Fritters (Methy Saag Muthiya)

04
Oct 16

Phalahari raw banana kabab

“Scandmata” is the fifth form of Navdurga, Devi scandmata is the mother of Kumar kartikeya or Kumar Scand also called lord Murgan in south India it is said to be by worshiping the goddess of scandmata the devotees gets all the desires fulfilled.

Now come up with today’s phalahari recipes that are visually appealing and low in calorie.

Ingredients:

  • Raw banana: 300 gm
  • Sabudana (Tapioca pearl/sago): 100 gm.
  • Kutilot ka Aata (Buck wheat flour): 2 tablespoon
  • Ginger: 2” piece
  • Green chili:  2 no.
  • Coriander leaves: 50 gm
  • Dry mango powder: 1 teaspoon
  • Roasted cumin powder: 1 teaspoon
  • Sendha namak (rock salt) 1 teaspoon (as per taste)
  • Ghee: 2 tablespoon

Preparation:

  1. Peel off banana, boil and grate/mash the banana. Keep aside.
  2. Roughly grind the ginger and green chili into motor and pestle, keep aside.
  3. Chop coriander leaves, keep aside.
  4. Soak sabudana with leveled water ( water quantity is to be limited so that all pearls are just drowned in water) about 15-20 minutes (if small pearl) if pearl is big soak about 4-5 hours , grind it and make paste, keep aside.
  5. Note: Sabudana pearl is done or not to check this press the pearl with fingertips, if it is mashed.
  6. Take a big mixing bowl. Put mashed banana and all ingredients except ghee, Mix entire mixture well, now dough for kabab is ready.
  7. Shape all the dough into mould or any desire shape by using your palm (vada shape). Raw kabab is ready, keep into refrigerator for half an hour.

Method:

  1. Shallow fry these kabab into medium low flame on non stick tawa, till it becomes golden brown. ‘Phalahari raw banana Kabab’ is ready to serve with phalahari date tamarind chutney or phalahari peanut chutney.

Phalahari raw banana kabab

Phalahari raw banana kabab

ingredients

ingredients

ingredients with boiled raw banana

ingredients with boiled raw banana

all ingredients

all ingredients

 dough

dough

Raw kabab

Raw kabab

Shallow fry

Shallow fry

Shallow fry

Shallow fry

Phalahari raw banana kabab

Phalahari raw banana kabab

Phalahari raw banana kabab

Phalahari raw banana kabab

Phalahari raw banana kabab

Phalahari raw banana kabab


13
Aug 16

Raw banana paneer cutlet

According to recent research carbohydrates with healthy fat can reduce the risk of diabetes. Healthy oil such as olive oil, canola oil, peanut oil, sesame oil and corn oil etc are found to have properties to lower blood sugar level and improve insulin control.

The researchers say that such small changes in food habits could result in more than 30% reduction in the risk of diabetes.

So, why don’t you try these raw banana paneer cutlets? To be followed by coffee/tea.

Ingredients:

  • Raw banana: 2 no.
  • Paneer: 100 gm.
  • Onion: small 1 no.
  • Garlic paste: 3-4 flakes
  • Ginger: 2” piece
  • Coriander leaves: 50 gm
  • Salt: 1 teaspoon
  • Green chili: 2no. (Chopped)
  • Kalongi (onion seed): ½ teaspoon
  • Cumin: ½ teaspoon
  • Chat masala powder: ½ teaspoon
  • Mustard oil /cooking oil: for frying

Preparation:

  1. Chop the onion, ginger, green chili and garlic into small pieces. Keep aside.
  2. Boil the raw banana into the pressure cooker to full cooking pressure, reduce the fame for two minutes, put off the flame; allow it to cool.
  3. Take out boiled banana, peel off and grate them to make batter, add all ingredients (paneer, salt, Chopped green chili, onion, ginger, garlic, Kalongi, chat masala powder and Garam masala powder) and mix well.
  4. Divide this batter into 8-10 parts. Make shape with help of mould as shown in photo, now raw cutlet is ready to fry. Keep aside.

Method:

For frying cutlet:

  1. Take fry pan, put oil. Let oil to smoke. Pour a drop of batter into the oil, if batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, Deep fry the cutlets till golden brown, raw banana paneer cutlet is ready to serve at tea time.

    Raw banana paneer cutlet

    Raw banana paneer cutlet

    Ingredients

    Ingredients

    boiled banana

    boiled banana

    grate them to make batter

    grate them to make batter

    add all ingredients

    add all ingredients

    batter

    batter

    raw cutlet

    raw cutlet

    Deep fry the cutlets

    Deep fry the cutlets

Deep fry the cutlets

Deep fry the cutlets

Deep fry the cutlets

Deep fry the cutlets

Raw banana paneer cutlet

Raw banana paneer cutlet

Raw banana paneer cutlet

Raw banana paneer cutlet

Raw banana paneer cutlet

Raw banana paneer cutlet


30
Jun 16

Banana flower cutlet

Yummy Banana flower cutlet is ready and good for evening snacks, otherwise as you wish, for tea time or any time for children as well as adult.

Do you know banana plant is the largest plant on the earth in the group of herbs? It is actually called giant herbs. The tender banana leaves are used as plate for eating, tender banana stem is used as juice and vegetables. Banana flower looks very beautiful. It is called ‘banana heart’. It is excellent food, rich in many nutrients and iron. It is a super food for women, especially for nourishing mother.

Ingredients:

  • Banana flower: 1no (Medium size)
  • Potatoes: 3-4 no. (Medium size)
  • Onion: 1no. (Medium size)
  • Ginger: 2” pieces
  • Green chili: 2 no.
  • Kalongi (onion seed): ¼ spoons
  • Salt: half teaspoon
  • Poppy seed: 1 tablespoon
  • Roasted cumin powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Bread crumbs: ½ cup
  • Maida (all purpose flour): 2 tablespoon
  • Oil: for deep frying

Preparation:

  1. Remove outer layer of banana flower till white layer comes.
  2. Keep bunch of flower aside.
  3. Remove hard stem from each flower. Cut each bunch very fine pieces.
  4. Put all cutting into a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron)
  5. Cook and boil this banana flower till it become soft. (We can do it in the cooker or microwave)
  6. Strain water with the help of strainer. Keep aside.
  7. Boil potatoes, peel off and mash the potatoes, keep aside.
  8. Chop onion, green chili and ginger into small pieces, keep aside.
  9. Take a bowl, put Maida and a pinch of salt, make smooth batter, and keep aside.

Method:

For making cutlet batter:

  1. Take a mixing bowl, put boiled banana flower, mashed potato, ginger, green chili, poppy seed, onion, salt chat masala, Kalongi and cumin powder, Mix properly, now cutlet batter is ready to make cutlet.
  2. Divide this batter into 10-12 parts to make lemon size ball.
  3. Make heart shape or round shape with help of mould and press with palm to get shape as shown in photo. Keep aside.

 

To dip fries the cutlet:

  1. Take fry pan, heat oil in it, Let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, dip the prepared cutlet into smooth batter, roll this into bread crumbs and fry all cutlets to high flame till golden brown. Take out the fried cutlet into the serving dish.
  4. Repeat this till all batter is finished.

    Banana flower cutlet

    Banana flower cutlet

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    making cutlet batter

    making cutlet batter

    cutlet batter and bread crumbs

    cutlet batter and bread crumbs

     raw cutlet and bread crumbs

    raw cutlet and bread crumbs

     raw cutlet and bread crumbs

    raw cutlet and bread crumbs

     raw cutlet dip into solution

    raw cutlet dip into solution

    rolled this into bread crumbs

    rolled this into bread crumbs

    rolled this into bread crumbs

    rolled this into bread crumbs

    dip fries

    dip fries

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet

    Banana flower cutlet