Arbi Stir Fry (Colocasia Stir Fry)

 

            Arbi Stir Fry is a quick and a simple stir fry to go as a side dish along with your rice or chapattis. It is a dry version which is both spicy and tangy due to the presence of red chili powder and lime juice. The spice level can be adjusted according to your preference. This yummy stir fry is absolutely a hit with curd-rice or sambar rice. 

          

          It takes a matter of a few minutes to dish out this delicacy if the arbi is already boiled and refrigerated to save time. Please note - there is no onion, garlic or ginger, so it is a perfect dish to be had during fasting, though ginger can be included if preferred. So check out the step by step pictorial recipe to prepare this amazing dish.

• 12-15 arbi (colocasia)
• 2 tbsp. oil
• 1/4 tsp. salt or to taste
• 1/2 tsp. Kashmiri red chili powder
• 1 sprig curry leaves
• 2-3 green chilies
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

            Pressure cook the arbi in required quantity of water along with 1 tsp. salt for 1 whistle. 

            When cool, drain them and peel off the skin. Then press each of them with a potato masher.

            Heat oil in a pan and sauté the arbi along with salt and Kashmiri red chili powder till light golden on both sides. Transfer to a serving dish.

            In the remaining oil, sauté the curry leaves and green chilies for a few seconds and add them to the fried arbi. 

            Then add the lime juice and garnish with chopped coriander leaves. 

            Serve as a side dish with either curd rice, sambar rice or dal-chawal. You can also enjoy as an appetizer with green chutney or tomato ketchup.

Pressure cook the arbi in required quantity of water along with 1 tsp. salt for 1 whistle. When cool, drain them & peel off the skin. Then press each of them with a potato masher.

Heat oil in a pan & sauté the arbi along with salt & Kashmiri red chili powder till light golden on both sides. Transfer to a serving dish.

In the remaining oil, sauté the curry leaves & green chilies for a few seconds. 

Add them to the fried arbi. Then add the lime juice and garnish with chopped coriander leaves. 

Serve as a side dish with either curd rice, sambar rice or dal-chawal. You can also enjoy as an appetizer with green chutney or tomato ketchup.

Fish In Tomato Gravy - Bong Style

 

            This is my version of a simple fish curry in tomato gravy, to be enjoyed with hot steamed rice. Mustard oil is the medium of cooking to give a traditional Bong flavor to this dish. A tsp of ghee to the end product enhances the flavor. The gravy is light on the tummy and a great lunch menu, especially on weekends. There is nothing like having this comfort food along with hot steamed rice. So check out the step by step pictorial recipe to prepare this regional fish curry. 

• 3 pieces of Rohu fish 
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 2 green cardamoms
• 1 inch cinnamon stick
• 3-4 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1/2 tsp. garam masala powder
• 2 tomatoes, pureed
• 2 green chilies, slit
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

           Marinate the fish with a pinch of salt and turmeric for 10 minutes. Heat oil in a pan and shallow fry the fish till light brown on both sides. Drain and keep aside.

          Temper the same oil with dry red chilies, cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.

          Now add the pureed tomatoes and continue to sauté till the moisture has evaporated. 

          Add 1 & 1/2 cups water and bring it to a boil. Add the fried fish and green chilies into the gravy.  Cover and cook on a low flame for 4-5 minutes.

          When done, switch off the flame. Add the ghee and coriander leaves. Enjoy with hot steamed rice. 

Marinate the fish with a pinch of salt & turmeric for 10 minutes. Heat oil in a pan & shallow fry the fish till light brown on both sides. Drain and keep aside.

Temper the same oil with dry red chilies, cumin seeds, bay leaves, cinnamon, cardamoms & cloves. Sauté for a few seconds.

Add the onion and fry till they turn light brown. 

Add the ginger-garlic paste & all the dry spices mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.

Now add the pureed tomatoes & continue to sauté till the moisture has evaporated. 

                   Add 1 & 1/2 cups water & bring it to a boil. 

Gently add the fried fish & green chilies into the gravy. Cover & cook on a low flame for 4-5 minutes.

         When done, switch off the flame. Add the ghee & coriander leaves.

                       Serve with hot steamed rice. 

Lobia (Cowpeas) Paniyaram / Appe

 

             Check out my version of Paniyaram / Appe made of Lobia (Black eyed beans) that are very crisp from the outside and soft inside. Healthy and nutritious, this is a no-rice recipe and is absolutely diabetic friendly. I have also added urad dal and this combo is a great substitute to rice. Serve them for breakfast along with any homemade chutney of your choice. They can also be relished for brunch, tiffin, lunch box meal, for a light dinner or as a tea time snack /  appetizer with tomato ketchup. It tastes yummy. 

       

           These Paniyarams are actually a snack on the go which can be dished out in a jiffy. They are quite filling and is a great kitty party / kids recipe too. So check out the step by step pictorial recipe to prepare this wholesome one-pot dish and introduce something new to your family and dear ones. Who would deny a perfectly healthy, satisfying and a guilt free breakfast?  

Ingredients - 

• 1/2 cup Lobia
• 1/3 cup urad dal
• 1 small onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, copped
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. idli podi
• 1/2 tsp. red chili flakes
• pinch of baking soda

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves, chopped
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the paniyaram chatti
• any chutney of your choice to serve

          Soak the lobia and urad dal in enough water for 7-8 hours or overnight. Rinse well & drain. 

          Grind into a smooth paste by adding required quantity of water. The batter should not be too thick or too thin. 

          Cover and keep aside for 5-6 hours to ferment. Again beat the batter well with a spoon. 

          Add the chopped onion, ginger, green chilies, coriander leaves, salt, idli podi and red chili flakes. Give it a nice mix.

          Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, asafoetida and curry leaves. Sauté for a few seconds or till it stops spluttering.

          Pour this tempering into the batter and mix well. Just before cooking, add the soda and gently stir the batter.

          Heat a Paniyaram Chatti and pour a tsp. of oil in each cavity. Drop spoonful of the prepared batter in it and cook, covered, on a low flame for 3-4 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter.

          Serve them hot with coconut chutney or any homemade chutney of your choice for a soul satisfying and healthy breakfast.

Soak the lobia & urad dal in enough water for 7-8 hours or overnight. Rinse well & drain. Then grind into a smooth paste by adding required quantity of water. The batter should not be too thick or too thin. Cover & keep aside for 5-6 hours to ferment. Again beat the batter well with a spoon.

Add the chopped onion, ginger, green chilies, coriander leaves, salt, idli podi & red chili flakes. 

                      Give it a nice mix.

Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, asafoetida & curry leaves. Sauté for a few seconds or till it stops spluttering.

Pour this tempering into the batter and mix well. 

Just before cooking, add the soda and gently stir the batter.

Heat a Paniyaram Chatti & pour a tsp. of oil in each cavity. Drop spoonful of the prepared batter in it & cook, covered, on a low flame for 3-4 minutes or till one side is done.

Flip it over & cook the other side too. Make similar Paniyarams with the remaining batter.

Serve them hot with coconut chutney or any homemade chutney of your choice for a soul satisfying and healthy breakfast.

Parwal Achari (Pointed Gourd cooked with Pickle Masala)

 

           This recipe of Parwal is cooked in an unusual way with achari masala, which is typically used with paneer. Here I have tried it with parwal and it simply tastes delicious and different than the usual parwal dalna or dolma. It is best had with phulkas / parathas. So check out the step by step pictorial recipe to prepare this amazing dish.

• 8-10 Parwals (pointed gourd)
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• puree of 1 tomato
• 1/4 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1 tsp. pickle masala
• 1 tbsp. coriander leaves, chopped

          Scrape the Parwals and cut them lengthwise (each Parwal into 4 pieces). Rinse well and drain. 

          Heat 1 tbsp. oil in a pan and shallow fry the Parwals with a pinch of salt and turmeric powder till light brown. Keep aside.

          Heat the remaining oil and temper with cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. 

          Add the ginger-garlic paste, turmeric powder and chili powder. Fry till the oil separates. 

          Now add the tomato puree and sauté for a 1-2 minutes. 

          Then add the fried Parwals and salt. Mix well.

          Add 1/2 cup water and cook, covered, on a low flame for 4-5 minutes till the Parwals are tender and the gravy thickens slightly.

          Add the pickle masala and give it a nice mix. 

          Garnish with coriander leaves and serve either with steamed rice or chapatti. 

Scrape the parwals & cut them lengthwise (each parwal into 4 pieces). Rinse well and drain. 

Heat 1 tbsp. oil in a pan & shallow fry the Parwals with a pinch of salt and turmeric powder till light brown. Keep aside.

Heat the remaining oil & temper with cumin seeds. Sauté for a few seconds. 

                    Add the onion and stir fry till light brown. 

Add the ginger-garlic paste, turmeric powder & chili powder. Fry till the oil separates. 

                Now add the tomato puree and sauté for a 1-2 minutes. 

                  Then add the fried Parwals and salt. Mix well.

 Add 1/2 cup water & cook, covered, on a low flame for 4-5 minutes till the Parwals are tender & the gravy thickens slightly.

                   Add the pickle masala and give it a nice mix. 

                      Garnish with coriander leaves.

                     Serve either with steamed rice or chapatti.