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

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:
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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.

Sarson da Saag!! Te Makki di Roti..!!

This dish is a typical symbol of Punjabi culture and the love for food of Punjabi people. Fresh and green mustard greens are taken from farms and a delicious curry with flavours of onions & garlic is prepared in the winter seasons of India.
Mustard greens are rich source of vitamin A and vitamin K. Many Asian and Oriental cuisines are prepared using mustard greens for not only taste but also for health reasons for more please check: Mustard Greens!!
The curry dish which I am presenting here is "Sarson da Saag te Makki di roti" which means "Mustard greens curry with corn bread"...

Ingredients:
250 grams mustard greens(sarson)
250 grams Spinach(palak)
1 whole green chili(grounded)
1/2 tablespoon ginger garlic paste
2 large onions(nicely chopped )
1 teaspoon coriander powder(dhania)
1/2 teaspoon red chili powder(laal mirch)
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder(Aamchoor powder)
1/2 teaspoon Cumin seeds(jeera)
1/2 teaspoon asafeotida(hing)
1 teaspoon black salt (kaala namak)
salt according to taste
2 tablespoon ghee/oil
1 teaspoon maize flour(diluted with water)

For garnishing :
Few slices of tomatoes
a dollop of white butter

Method:

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Nicely wash and boil the spinach and mustard greens in a pressure cooker.
Ground them into a fine puree and keep it aside.
In a kadahi(wok),heat ghee/oil and add hing&jeera. when jeera starts to crack, add onions and saute them for 2 minutes on medium flame.
Add ginger garlic and chili  paste and saute again for a minute
Add the green puree and mix it well with other ingredients. Add all the mentioned spices and mix well.
 Add water if the consistency is very thick. Let it boil for 2 minutes on low flame.
Add the diluted maize flour to this curry and mix well, let it boil again for a minute on low flame.

Delicious "Sarson da Saag " is ready. Garnish it with dollop of white butter and slices of tomato!! Serve hot with "Makki di Roti