Sunday, 27 October 2013

Arbi Masala

Arbi like potato is a root vegetable, high in starch but with better nutritional qualities. It has 3 times more dietary fibre.It is an excellent source of vitamins C and E, potassium, magnesium, and folate.Arbi is also known as Arvi in India, but known as Taro/Colocasia the world over.
Arbi roots are extensively used in North Indian cuisine where as Arbi leaves are extensively used in Konkani cuisine.
My favorites are the "Pathrode phodi", "Venti thalasani" made from the colocasia stems, "Ganti thalasani" a speciality made by knotting the leaves, "Alvatthi" and the most famous of them being "Pathrode or Pathrado".
This dish is made from the root Arbi and again I would categorize it under North Indian cuisine, very easy to make and goes well with rotis/phulkas.

Serves 3
Arbi/Arvi/Taro/Colocasia - 200 gms

Onion - 1 large - chopped
Tomato - 1 medium - chopped
Green chilly - 2 - finely chopped
Garlic - 2 cloves - finely chopped
Ginger - 1 inch - finely chopped
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt to taste
Oil - 1 tsp
To Garnish:
Coriander leaves - chopped - 1 tbsp
Green chilly - 1 - slit lengthwise

Wash the Arbi roots well, put them in a pressure cooker and after 1st whistle reduce the heat to low, then simmer for 10 minutes and then switch off the heat.
Allow to cool naturally, then peel the roots to get the white fleshy root.
Slice thinly and keep aside.
Take a large pan, keep on medium heat, add oil, and fry the chopped ginger, garlic, onion and green chillies till onions turn almost golden.
Now add all the spice powders, tomatoes and salt and fry till tomatoes become soft.
Then add the sliced arbi and fry well till arbi are lightly crispy.
Serve hot garnished with chopped coriander and slit green chilly.

Sunday, 13 October 2013

Stuffed Bhindi/Okra Fry

According to history, one of the world’s most beautiful women, Cleopatra of Egypt, ate Okra, also known as “lady finger or gumbo”.
Besides being low in calories, it has vitamins of the category A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber. Eating okra is highly recommended for pregnant woman because of its richness in folic acid, which is essential in the neural tube formation of the fetus during 4-12 weeks of gestation period in the mother’s womb. 
Apart from the numerous health benefits, also give smooth and beautiful skin. Maybe now we can understand the reason why Cleopatra loved it. No wonder, Cleopatra was so beautiful!

Here is a simple side-dish made from Bhindi/Okra.

Tuesday, 8 October 2013

Stir fried Teasel gourd or "Phagila thalsani" - A Konkani delicacy

Teasel Gourd or "Kantola" or "Phaagil" in Konkani is a very popular vegetable in the coastal regions of India widely available during the monsoon season.
Teasels have good medicinal properties. They are good source of antibiotics and also help in improving blood circulation.
The Konkani community love this vegetable so much that it is part of all festivals that come in the monsoon. 
The most common side dish made with this vegetable is the "Phaagila Podi" or Teasel Gourd fritters which we all love and I will be posting it soon.
There is another side-dish which my Mom makes quite often during this season. Its "Phagila chutney" which goes well both with rotis/chapatis as well as Rice and dal.
Here is another side-dish called "Phagila thalasani" which is stir fried teasel gourd using garlic and dry red chillies.
This tastes really great...!!

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