Fried Arbi (Colocasia)

Hi friends, happy Navratri to all. 
For this special occasion I had prepared a simple onion/garlic free vegetable "Fried Arbi". This is prepared by deep frying Slices of Colocasia  and blending it with different flavours of herbs and spices in tomato gravy.

Arbi/Ghuyiaan (in hindi) is also known as Colocasia/elephant ears in others parts of the world. The leaves of this root vegetable is also used for preparing many dishes and one of our favourite snack " Patra or Pattor"( gram flour paste coated arbi leaves, rolled and steamed and tampered with sesame seeds). For further details regarding this vegetable check: Colocasia


Ingredients:

500 grams arbi
2 large tomatoes( nicely cut into small pieces)
1 green chili( nicely cut)
1 teaspoon carom seeds(ajwain)
1/2 teaspoon asafeotida(hing)
1 teaspoon coriander powder(dhania)
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon garam masala
1/4 teaspoon black pepper powder(kaali mirch)
1 teaspoon black salt(kaala namak)
table salt (according to taste)
oil for deep frying

For garnishing:
Finely cut coriander leaves

Method:

Peel and wash the Arbi.  Dry them with a cloth( this with help in easy cutting of it).
Cut long slices(like for french fries) of arbi.
Heat oil in a wok(Kadahi). On medium flame deep fry the slices till they turn golden brown.
Place them on an absorbent sheet to remove excessive oil.
In another wok, heat a tablespoon of oil/ghee and add the ajwain & hing.
Add the tomatoes  and green chili and saute for few seconds.
To this add all the spices and saute again.
Now add the fried slices and coat them properly with tomato puree.
Add salt and mix well.
Finally garnish it with coriander leaves and serve.

Optional notes:
one can add also add a little lemon juice to get the tangy flavour.
Other option of arbi can be potatoes following the same procedure.





some other recipes for fast
Khajoor ka sheera/

Kuttu ki Dahi pakodi

Sabudana Khichdi

Healthy Fruit chaat

Lachcha Parantha (layered Indian Bread)

"Lachcha Parantha" is a very creative style of presenting any plain parantha !! Long strips are cut out of the rolled dough and then stacked on top of one another to form a layered look of the Indian Bread. These Paranthas are served with Koftas(Stuffed and fried dumplings)Or with rich gravies like"Shahi Mutter Paneer" or "Paneer Butter Masala"!! 

Ingredients:
2 cup wheat flour
1/2 teaspoon salt
1/2 teaspoon clarified butter(ghee)
water enough for kneading
clarified butter for crisping
extra flour for proper rolling of the dough.

Method:

  In a mixing bowl , add flour, salt and ghee. Mix all the ingredients well.
Add portions of water and knead the flour into a soft dough. Keep aside for five minutes.
Make 6-8 balls out of the dough.
Using a rolling pin and board, roll the balls into an 8-10 inch circle.
Starting from middle, cut long strips using a cutter and stack them on one another.
Coil them and again gently roll into a circle .
Heat the griddle(tawa). Place the rolled parantha on the griddle and crisp it from both sides on medium flame .
Apply little ghee and crisp the parantha properly.

Tasty "lachcha parantha" is ready !! Enjoy with "Sabjiyaan Mazedar"

Optional notes:
Many other varieties of lachcha parantha is prepared. One of the most famous is "Pudina lachcha parantha"(recipe will be posted soon)
Kneading dough with milk will make the paranthas more soft and tasty!!

Paneer jalfrezi

This is a very easy and quick to prepare cottage cheese (paneer) dish. "Jalfrezi" is defined as mixing of marinated mutton/chicken pieces with other vegetables to make it a tasty curry.

"Paneer Jalfrezi" is made by shallow frying Paneer and mixing it with other vegetables , adding in green chilies and other spices and herbs.!!
Here I am presenting my way of preparing "Paneer Jalfrezi" which is liked by my family a lot...

Ingredients:

250 grams cottage cheese(Paneer)
1  large green capsicum(cut nicely into juliennes)
1 large carrot(cut nicely into juliennes)
1 large onion(cut nicely into juliennes)
1 medium salad tomato
1 teaspoon coriander powder(dhania)
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder(haldi)
salt according to taste
1 tablespoon tomato ketchup
oil for shallow frying

for garnishing:
thin juliennes of ginger
nicely cut coriander leaves

Method:
both;">

Cut the paneer into long strips.
Heat the oil in  frying pan , shallow fry the paneer  on medium heat from both sides till golden brown colour appears .
Place it on an absorbent paper to remove excess oil.
Cut the tomato into long juliennes , remove the pulp part.
In a Wok(kadahi) heat a table spoon of oil, Add the onions and saute them for 2 minutes on medium flame.
Add tomato and saute it for few seconds(we do not want to soften it very much).
Add capsicum and carrot, mix all the vegetables nicely.
Add all the spices and again mix well.
To this add the tomato ketchup and mix it properly with the vegetables.
Finally add the fried paneer and mix it well with all the other ingredients.
Garnish it with ginger strips and coriander leaves...!!

Delicious "Paneer jalfrezi " is ready.. Enjoy it with Milk Phulkas

Optional notes:
One can add green chilies to this dish if  more spice and heat is desired.
Paneer can also be grilled in microwave or oven to avoid shallow frying for health reasons.

Happy Holi !!

Dear viewers and friends , heartiest wishes for the colorful and cheerful festival of "Holi"..  I am starting  new venture of homemade chocolates which will be named"Ruchi's Chocolate bucket".... !!
An exhibition of my chocolates is scheduled on 11,12 and 13 of April in Nerul.
For Today I had made some colorful pieces of chocolates , take a look... 

Choco

Summer cool chutney/dip

This chutney is another special recipe of my mother. This chutney is made with two ingredients (onion and raw mango) which are best coolants for summer heat. Sweet and tangy in taste, it is a good remedy to beat the summer hot blows.


Ingredients:
1 medium onion
1 medium raw mango(kairi)
1 teaspoon roasted cumin powder(jeera)
1/2 teaspoon black salt(kaala namak)
2-3 teaspoons sugar(or more if more sweetness is desired)
1/4 teaspoon red chili powder(lal mirch powder)
1/4 teaspoon turmeric(haldi) for colour

Method:

Peel the skin of mango and cut it into small pieces
Cut the onions into four pieces
In a grinder, Add all the ingredients and ground it into a smooth paste.
Tasty"Summer cool chutney/dip "is ready!!

Store it in a covered container and fridge it.

Optional notes:
One can add green chili if desired.
An addition of pomegranate fruit seeds to this chutney(after it is made) will enrich the taste but also the look.
Consume this chutney within 2-3 days.

Kuttu ki dahi pakodi- Mahashivratri special

On special occasion of "Maha Shivratri" , I had prepared this fasting dish which is made with buckwheat flour(kuttu ka aata) and flavored with sweet curd.

During the festival of Maha Shivratri, many variety of food items, specially for fast , are prepared which consists of sweets and beverages of milk, buckwheat flour (kuttu ka aata) items like Poories, paranthas and pakodis, fresh fruits, sago(sabudana) vada, khichdi and kheer and many other.....

Ingredients:

1 bowl buckwheat flour(kuttu ka aata)

1 green chili (nicely cut into small pieces)

rock salt according to taste

water (enough to make a smooth paste of Flour)

oil for deep frying
1 tablespoon powdered sugar(bura)

beaten curd (for pakodis to dip in properly)

Method:

 In a bowl mix the flour and water nicely to form a thick paste.
Slightly whip it for few minutes to make the paste light and fluffy.
Add the chopped chili and seasonings. Mix well.
Heat oil in a wok(kadahi). When the oil is hot enough, make small round balls of the paste and slide them slowly in to the hot oil.
Fry them for 2-3 minutes on medium flame till they turn crispy from all sides.
Place on an absorbent paper to remove excess oil.
Put these pakodis in water to make them soft.
Mix powdered sugar in beaten curd and mix well.
Press each pakodis gently to remove water and transfer them in curd .
Garnish with little red chili powder.
"Kuttu ki Dahi pakodi" is ready. Enjoy it with fresh fruits during the fast....

Optional notes:
One can add Boiled potatoes in the pakodis to make it more tatsy.

Enjoy other fast recipes:

Sabudana Khichdi

Fruit Chaat,

Rabdi,

Thandai.