Arbi ki sabzi ( Fried taro root in spices)

Yesterday I attempted arbi for the first time. I have always liked it but never cooked it as i thought it is very time consuming and difficult. Well, its true to some extent as the peeling and chopping does take up a bit of time. After that is done , all is fairly simple.

INGREDIENTS:

Arbi-500gms

mustard oil

vegetable oil

mustard seeds-1 tea spoon

1 big onion finely diced

2 big cloves of garlic, grated

1 inch glob of ginger,grated

1 big tomato pureed

2 bsp coriander powder

1 tbsp cumin powder

1/2 tbsp turmeric

1 tbsp red chilli powder

1 pinch heeng (Asafoetida)

1 tbsp mango powder( amchoor)

salt to taste

Take arbi and clean it nicely in water and then dry it with kitchen towels.As arbi is quite sticky and causes itching keep some mustard oil handy to apply on the palms before peeling

Peeled arbi

Cut the arbi into stripes like french fries.

Take oil in a pan and make it quite hot. Cook the arbi stripes in batches and put on paper towel to absorb the extra oil.

Fried arbi strips, I ate some just like that and it was very good! If only i season it wid some salt and pepper I can have taro root chips ready!

Chop 1 onion finely,grate 2 big cloves of garlic and 1 inch thick glob of ginger. Also puree 1 big tomato.You can also put 1-2 green chillies while making tomato puree for making it extra hot. I did not as kay and now me too cant handle that much heat.

Heat 2 tbsp of vegetable oil and put 1 teaspoon mustard seeds in it. Once it splatters,add the onions,ginger, garlic, and heeng. Saute till onions are golden brown.

Add 2 tbsp coriander powder, 1 tbsp cumin powder,half tbsp turmeric powder and chilli powder acc to taste.

Now add tomato purée , salt and 1 tbsp mango powder and mix well.

Add the fried abi and let it simmer for 10 mts.

Serve your arbi with chapaati or rice. U can also garnish with fresh coriander. Done!

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quick stir fry

Sometimes I just need something to go with the dal chawal ( lentil soup- rice). Generally i rustle up sum jeera aloo ( cumin potatoo fry) or frozen mix veg stir fry.But since we have had them quite a few times i was thinking of what to cook with today’s dinner. As i was rummaging through my fridge there was just one capsicum. So i was like what to make with it. As i was cleaning my cupboard i found a packet of Nutrela Soya grnaules n i was like yay!!! I made sum nutrela capsicum stirfry and that wud go perfectly with my Dal chawal in the evening.Here is the recap.

Heat oil in a pan and add cumin seeds and 1 chopped onion to it. Let the onions turns light brown. Sorry My non-stick pan is now non non-stick..lol

Boil 1 cup of soya granules in 4 cups of water,then cook it at low flame for 5 mts .Let it rest for 10 mts, drain it and then wash it 2-3 times with fresh water. Then press the granules to take out the excess water.

Chop the capsicum finely. I have used half of what i had as it was quite big and i didn't want the capsicum flavor to be overpowering

Add the capsicum to the onions and let them cook for 2 mts just so they soften

Add the soya granules to the onions and then add turmeric and red chilli. I also added little bit of coriander powder not pictured here.

Add salt to tatse , mix well and let it cook uncovered for about 10-15 mts till it crisps up a bit.

The stir fry is ready! Njoy!!

Go ahead and give this simple yet tasty dish a try. M sure u will love it for its simplicity as well as taste.

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Rava (Semolina) Idli (cakes) recipe

Hi frnz..I made rava idlis yesterday with sambhar n chutney. I had a great tym makin it…there was little tsunami in the kitchen…:)Here is the recipe.

Ingredients for Rava idli–>

1 tbsp cumin seeds

1tbsp mustard seeds

3-4 curry leaves

pinch of hing

1 green chilly chopped

coriander leaves chopped

1 cup semolina( rava)

1 cup sour curd

salt to taste

3 tbsp Eno ( fruit salt)

Oil

Idli mould

water to steam idlis

1. RAVA IDLI : 

First take cumin seeds, mustard seeds ,4-5 curry leaves (chopped) and hing. Heat oil in a pan and put all 4 ingredients.

Once they splatter put 1 cup semolina ( rava) and fry till it turns light brownish in color.Take care not to burn or overheat the rava.Allow it to cool for 10 minutes.

Chop one green chilli and some coriander leaves.

Take 1 cup curd. It should be sour and at room temperature.

Whisk the curd nicely.

Put the chopped chillies, coriander and salt to taste in the curd.Put water in the curd little by little n mix well. The consistency should be like that of lassi ( buttermilk).

Take the idli stand n grease it with some vegetable oil so that idlis do not stick to the stand and come out of the mould easily.

Take 2 cups of water in a thick bottomed vessel and bring it to a boil.

Put the cooled down rava mix in the curd mix and blend well to form a smooth batter.

Add Eno ( fruit salt) in the idli batter.

After adding Eno, put the batter immediately in the Idli mould.

Place the idli stand in the vessel with the boiling water.

Cover the vessel with a dish leaving an outlet for the steam to escape. Cook for 15 minutes. You can also use a pressure cooker without the whistle. To check if the idlis are done or not, put a skewer throgh the idli. If it comes out clean , idli is done, if not cook for 5 more minutes till done.

Take the stand out and let it rest for 5 mts.

Tada!! Your Idlis are done:)

:))

I think its gorgeous!

The inspiration for this idli recipe is here:

http://recipesandmore-shifali.blogspot.com/2008/07/suji-idli_08.html

2.SAMBHAR:    Ingredients for sambhar–>half cup toor dal ( yellow lentils),salt to taste , turmeric, chopped vegetables of choice,oil, mustard seeds, curry leaves, sambhar powder,mango powder, lime juice

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Take half cup toor dal ( yellow lentils), 1 cup water, pinch of turmeric and salt to taste in a pressure cooker.We wont cook it completely at this stage, just for 1 whistle.

Chop vegetables of your choice like tomato, onion ( both length wise),gourd,peas,carrots,beans etc.

Put the veggies in the pressure cooker along with the dal. Now cook this completely for 2 whistles.

Cooked dal. The veggies should be tender enough but not mashed and soggy.

In a seperate pan heat 1 tbsp oil, splatter 1 tbsp mustard seeds and3-4 chopped curry leaves. Add 1 small tomato,4 tbsp sambhar masala and 2 tbsp mango powder.

since i did not have tamarind i use lemon along with the mango powder for the sourness

Mix the masala with the dal and add lemon juice, Sambhar is ready!

3.CHUTNEY :  Ingredients for chutney–> onion , tomato, garlic, ginger, green chilly,coriander leaves, sugar, salt, lime juice

Take 1 small tomato, 1 small onion, 2 garlic cloves,2 sliver of ginger, 1 small green chilly,coriander leaves, 1 tbsp mustard oil,lime juice 1 tbsp,half tbsp sugar and salt to taste

Grind the above mentioned ingredients to a fine paste.

For the tempering, again heat 1 tbsp oil and splatter mustard seeds and curry leaves and add it to the chutney paste.

So all done!!

A hearty meal is ready!

I am proud of myself:))

It looks like a lot of work but once the idlis are done , sambhar and chutney do not take much time and effort! Hope u try it and like it as mush as I and Kay did:))

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Yummy Breakfast

Hi…Below you see the pic of our latest fav bfast.Kay likes it immensely as its very light. Its a savoury dish made with Rice vermicilli and adapted from Mum’s kitchen…I have of course made my additions to the dish.

I know the pic is not very flattering.:P I will try n take better ones with lots of light .. I promise!

Here’s the recipe:

Ingredients:

Rice vermicilli 250 gm

Frozen mix veg one cup ( beans, corns, green peas, carrots) I have added fresh potato and green bell pepper too.

oil

Onion medium  chopped

Mustard seeds 1 tea spoon

salt to taste

red chilli powder 1 teaspoon

Tomato ketchup 1 tablespoon

Lime juice 2 tablespoons

Method:

Boil 1 measure of vermicelli in 3 measures of boiling water, stir for 6-7 mts on medium flame, drain n keep aside.

Heat oil in a pan n once hot add mustard seeds in.

After mustard seeds splatter ,add chopped onions n fry till golden Brown.

Throw the veggies in n stir fry. Add red chilli powder n salt n stir till veggies are tender.

Now add the vermicelli n cook for 1-2 mts. Add Tomato ketchup  acc to taste.

Add 2 tablespoons of lime juice, mix well n serve hot.

PS- If you have curry leaves , then add those too once the mustard splatter. It is very aromatic. I didnt do it as in dint have any. Also as the garnish u can add chopped coriander. I dint do it as…….u guessed rite… i dint have any!:))

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