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.

Chamagadda Vepudu (Colocasia / Taro Root / Arbi Fry - Andhra / Telangana style)

 

              This is an amazing side dish where Colocasia is sautéed with few dry spices in an Andhra / Telangana style. I have added idli podi, roasted coriander powder and red chili powder to the boiled & chopped Colocasia. This is then sautéed with a tempering for a spicy stir fry dish. This way, you can get rid of the sliminess. So it is a must try regional delicacy that can be served as a side dish with either curd-rice, sambar-rice or with any Indian flat bread. So check out the step by step pictorial recipe to prepare this yummy dish. 

• 12-14 arbi (Colocasia)
• 3-4 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 sprig curry leaves
• 1 tsp. salt or to taste
• 1 tsp. roasted coriander powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. idli podi 
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida
• juice of half lime
• 1-2 tbsp. coriander leaves, chopped

         Pressure cook the Colocasia in sufficient water for 1-2 whistles. When cool, drain and peel the skin off. Chop them and keep aside. 

         Heat 2 tbsp. oil in a pan and sauté the Colocasia with a sprinkle of some salt till light golden on both sides. Transfer to a plate. 

          Sprinkle salt, coriander powder, red chili powder and idli podi over the fried Colocasia and mix well so that it is well coated with all the spices.

           Heat remaining oil and temper with mustard seeds. After it stops spluttering, add the turmeric powder and asafoetida. Sauté for a few seconds. 

           Add the sautéed Colocasia and curry leaves. Sauté on a low flame for 1-2 minutes. When done, add lime juice and coriander leaves. 

           Serve as a side dish with either curd rice, sambar rice or any Indian flat bread.

               Pressure cook the Colocasia in sufficient water for 1-2 whistles. 

             When cool, drain & peel the skin off. Chop them & keep aside. 

Heat 2 tbsp. oil & sauté the Colocasia with a sprinkle of some salt till light golden on both sides. 

                          Transfer to a plate. 

Sprinkle salt, coriander powder, red chili powder & idli podi over the fried Colocasia & mix well.

Heat remaining oil & temper with mustard seeds. After it stops spluttering, add turmeric powder & asafoetida. Sauté for a few seconds. 

    Add the sautéed Colocasia & curry leaves. Sauté for 1-2 minutes.

                        When done, add lime juice  coriander leaves. 

  

Serve as a side dish with curd rice, sambar rice or any Indian flat bread.

East African Breakfast Platter

          This is a typical East African breakfast menu that is very popular. On this platter you will find MANDAZI, a deep fried doughnut which is the most favourite of all. It is generally served with tea or chai in the Swahili lingo. 

          The other dish is UJI WA WIMBI, a porridge made of millet flour. Next comes NDUMA (Arrowroot) & SWEET POTATO, that are boiled and shallow fried. So the locals generally start their day with either of these dishes or as preferred. All in all a healthy breakfast to kick start a day. 

1.  Mandazi / Mahamri (Doughnuts)

• 1 cup plain flour 
• 2 tbsp. butter
• pinch of salt 
• 3 tbsp. powdered sugar 
• 1/2 tsp. baking powder 
• 1 egg
• 1/4 tsp. cardamom powder
• warm milk as required 
• oil to deep fry

           Mix together flour and butter till it resembles bread crumbs. Then add all the other ingredients (except milk) and knead into a dough. Add milk if required. Cover with a damp cloth and keep aside for 30 minutes. 

          Divide the dough into two equal portions. Roll out each portion into a circle of 1/4" thickness. Cut into squares with a pizza cutter. 

          Heat oil in a pan and deep fry in batches till till light golden in colour. Drain on a kitchen towel and dust with some powdered sugar. Enjoy for breakfast with a hot cup of tea / coffee.

2.  Uji Wa Wimbi (Porridge)

• 3 tbsp. millet flour (I used Sorghum / Jowar flour)
• 2 + 1/2 cup water
• 2-3 tbsp. sugar / honey or to taste 
• 1/4 tsp. cardamom powder

          Bring 2 cups water to a boil. Meanwhile mix together millet flour and 1/2 cup water into a paste.

          When the water comes to a boil, add the sugar/ honey and cardamom powder. Simmer till the sugar dissolves. 

          Then add the flour paste and continue to simmer on a low flame till it turns thick to a desired consistency. Switch off the flame and serve as breakfast, garnished with a pinch of cardamom powder. 

3.  Fried Nduma (Arrowroot) 

• 2-3 Arbi, boiled, peeled & cut into thick slices
• pinch of salt 
• pinch of pepper or to taste
• 2 tbsp. oil to shallow fry

          Heat oil in a pan and shallow fry the sliced arrowroot on both sides till they are light golden in colour. Drain and sprinkle salt and pepper. Your simple breakfast is ready. 

4.  Fried Sweet Potato 

• 1 medium size sweet potato, boiled, peeled & cut into thick slices
• pinch of salt
• pinch of pepper powder or to taste 
• 2 tbsp. oil to shallow fry

           Heat oil in a pan and shallow fry the sliced sweet potato on both sides till they are light golden in colour. Drain and sprinkle salt and pepper. So Breakfast is ready.

Ghee Arbi (Colocasia) Roast

          These are some yummy small bites of arbi (colocasia) mixed with some spices and shallow fried in ghee. It is spicy, tangy and full of flavour coming from the use of ghee. It is a great winter special as ghee tends to keep us warm from within. Enjoy as a snack, appetizer or as a side dish with curd rice, sambar rice, dal-chawal or chapati. So do give it a try and it will be a sure hit for all vegetarians and picky eaters. 

• 500 gms. arbi (Colocassia) boiled & sliced
• salt to taste
• pinch of turmeric powder
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1/2 tsp. coriander powder
• 1-2 sprig curry leaves
• 2 green chilies, slit
• 1 tsp. lime juice
• 3-4 tbsp. ghee

          In a bowl, marinate the boiled arbi with all the ingredients (except curry leaves, green chilies, lime juice and ghee) and leave aside for 30 minutes.

          Heat ghee in a pan and stir fry the marinated arbi on both sides till done. Add the curry leaves and green chilies. 

          Sauté for a few seconds and switch off the flame. Sprinkle lime juice and serve as an appetizer or as a side dish with rice or chapatti. 

Chatpata Arbi Masala (Colocassia Stir Fry)

  
          This is my versions of Arbi (Colocasia) masala, stir fried with onion, ginger and garlic. It is a perfect side dish for chapatis or any rice-dal combo. This is a very quick and an easy recipe if you have the arbi already boiled and stored in the refrigerator. As the name implies, this dish is very spicy and tangy, but you can adjust the spices accordingly. So check out the step by step pictorial recipe to prepare this yummy dish.

• 500 gms, arbi (Colocasia), boiled
• 3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 2 onion, chopped
• 1" ginger, chopped
• 3-4 garlic cloves, chopped
• 2 fresh green / red chilies, chopped
• 1 tsp. sesame seeds
• 1 tsp. tomato paste
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• juice of 1/2 lime
• 1 tsp. coriander leaves, chopped

          Peel the outer skin from the boiled arbi and cut them into round slices. Heat 1 tbsp. oil in a non-stick pan and shallow fry them till light brown. Keep aside.

          Heat the remaining oil and temper with the mustard seeds and asafoetida. After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown.

          Now add the tomato paste, sesame seeds and all the dry spices. Mix everything well. 

          Add the sautéed arbi and give it a stir. Continue to sauté for 2-3 minutes till it is well combined with all the spices.

          When done, add the coriander leaves and lime juice. Switch off the flame and give it a toss and serve as a side dish with either rice or chapattis. 

                        Heat 1 tbsp. oil in a non-stick pan & shallow fry them till light brown. 

                      Heat remaining oil & temper with mustard seeds & asafoetida. After it 
                      stops spluttering, add onion, ginger, garlic, green chilies & curry leaves. 
                      Sauté till light brown.

                                        Add the tomato paste & all the dry spices. Mix well. 

                           Add the sautéed arbi & give it a stir. Sauté for 2-3 minutes till
                           it is well combined with all the spices.

                                            When done, add coriander leaves & lime juice.  

                        Serve, garnished with coriander leaves.