Arbi Ki Kadhi (Colocasia in Spiced Yogurt Gravy)

          Kadhi is very popular in many North Indian homes and is an integral part of a menu. It differs from region to region and from one individual to the other in regards to the ingredients used in it. It is made with or without the pakoras (fried dumplings).

          Kadhi, being my personal favourite, I would like to share "Arbi Ki Kadhi". I gave a slight twist to it by thickening the gravy by adding some rice flour instead of the usual gram flour that is generally used. The end product was a yummy and creamy side dish to be relished with steamed rice, jeera rice, plain pulao / biryani or any Indian bread. So check the step by step pictorial recipe to prepare it.

• 1 cup boiled & sliced arbi (colocasia)
• 3 cups buttermilk
• 3 tbsp. rice flour
• 3 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 cup spring onions (green part)
• 3-4 garlic cloves
• 2 fresh red / green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder

          Coat the sliced arbi with some rice flour and a pinch of salt. Shallow fry them in 2 tbsp. oil till light golden in color. Drain and keep aside. 

          Grind the greens, garlic and chilies to a smooth paste. Blend the buttermilk with salt, turmeric powder, remaining rice flour and coriander-cumin powder. Keep aside.

          Heat remaining oil in a pan. Temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the ground paste and sauté till dry. 

          Add the spiced buttermilk and simmer on a low flame till it is slightly thick. Add the fried arbi and continue to simmer for some more time till you get the desired consistency. Switch off the flame and serve with plain steamed rice or any Indian bread.

                               Grind the greens, garlic and chilies to a smooth paste. 

                               Coat the sliced arbi with some rice flour & a pinch of salt. 

                               Shallow fry in 2 tbsp. oil till light golden. Drain & keep aside. 

                           Heat remaining oil. Temper with cumin seeds & asafoetida. Sauté
                           for a few seconds.

                                Add the ground paste.

                                Sauté till dry. 

                          Add spiced buttermilk & simmer on a low flame till slightly thick. 

                                 Add fried arbi & simmer till you get the desired consistency. 

                                   Serve with plain steamed rice or any Indian bread.

Grilled Arbi (Colocasia) Bites

          
          Enjoy these Grilled Arvi (Colocasia)  in a healthy way as appetizers, snacks or as a light meal along with chutney / sauce / salsa. They can also be served as a side dish with rice, chapattis or as wrap. So check out the step by step pictorial recipe to prepare it.

• 12-15 arbi (Colocasia), peeled
• salt to taste
• 1 tsp. red chili flakes
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tbsp. mustard oil
• 1 tsp. lime juice

          Pressure cook the arbi for one whistle. When cool, peel and flatten them. Sprinkle all the above mentioned ingredients over it.

         Mix it well so as to cover the arbi pieces all over. Transfer to a baking tray and grill for 30-35 minutes by turning halfway through. 

          Serve with some salsa and a drizzle of lime juice and enjoy as an appetizer or as a light meal.

                         Pressure cook arbi for one whistle. When cool, peel & flatten them. 

                                Sprinkle all the mentioned ingredients over it.

                                Mix well so as to cover the arbi pieces all over. 

                                Grill for 30-35 min. by turning halfway through. 

After it is grilled.

                      Serve with some salsa & a drizzle of lime juice. enjoy as an appetizer
                      or as a light meal.

Fried Arbi Bites (Colocassia Fry with Panch Phoron Spice Mix - Bengali Style)

          These are some delicious small bites of Arbi (Colocassia) stir fried with some panch phoron powder, the quintessential Bengali spice. This stir fry dish can be enjoyed as snacks or as a side dish with dal-chawal, curd-rice, sambar rice or chapatti. 

          They can also be served rolled up in parathas along with some sliced onion, coriander leaves, a dash of lime and some grated cheese for an appetizing lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 250 gms. Arbi (Colocasia)
• 3-4 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 1 tsp. garlic, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. panch phoron (equal quantity of fennel, mustard, fenugreek (slightly less), cumin & nigella seeds)
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 1 tsp. lime juice

          Pressure cook the Arbi for 1-2 whistles. When cool, peel and slice them. 

          Heat 2 tbsp. oil in a pan and shallow fry them in batches to a light golden in color. Drain and keep aside.

          Dry roast the panch phoron mix for a few seconds till you get a nice aroma. Cool and grind to a fine powder. 

          Mix the fried arbi with the panch phoron powder, salt, turmeric powder and red chili powder.

          Add remaining oil and temper with kalonji. Sauté for a few seconds and then add the garlic. Fry till it changes color and then add the arbi. 

          Stir fry for a further minute and finish it off with a dash of lime. Serve as a side dish with either dal-chawal, curd-rice, sambar-rice or with chapatis.

                                Dry roast the panch phoron spices.

                                Cool & grind them to a powder.

                             Heat 2 tbsp. oil in a pan & shallow fry them in batches to a light 

                             golden in color. Drain and keep aside.

                                Drain & keep them aside.

                         Mix the fried arbi with the panch phoron powder, salt, turmeric 

                          powder and red chili powder.

                                Mix to coat well.

                                Heat remaining oil & temper with kalonji followed by garlic.

                                Add arbi mix & sauté for a minute more.

                         Serve as a side dish with rice or chapatis. It can also be had as snacks.

Paatra (Steamed Arbi / Colocassia Leaf Rolls - Gujarati Snack)

          
          Paatra, a Gujarati Snack delicacy is also known as Aloo Vadi in Maharashtra and Pathrode in Mangalore. The method of making it, is the same, except for the difference in the ingredients. It is generally a gram flour paste that is liberally applied on the colocassia leaves, rolled, steamed and then shallow fried. 

          It can be had as it is, with your evening cup of tea or with some green chutney. For an healthier option, have them steamed. No matter what, it just tastes delicious. So check out the step pictorial recipe to prepare it.

• 3-4 Arbi / Colocassia leaves, washed & rinsed
• 1 1/2 cups besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. ginger powder
• 1`tbsp. red chili powder
• 1 tbsp. desiccated coconut
• 1 tbsp. tamarind paste
• 1 tbsp. roasted & powdered peanuts
• 1 tbsp. roasted & powdered sesame seeds
• 1 tsp. garam masala powder
• 1/4 tsp. baking soda
• 1 tsp. roasted coriander-cumin powder
• handful of coriander leaves, chopped
• 1 tbsp. oil
• 1 tsp. sugar or to taste

Tempering - 

• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds 
• 1 sprig curry leaves
• 1 tsp. sesame seeds
• 1/4 tsp. asafoetida
• 1/2 tsp. chili flakes
• 1/2 tsp. chaat masala
• 2 tbsp. oil
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh grated coconut

          In a bowl combine all the above mentioned ingredients along with some water to form a thick batter.

          Cut off the thick vein from the centre of the leaves. Place it upside down and smear the batter / paste on it. Place another leaf over it and spread some more paste to cover the leaves.

          (As my leaves were too large, I used just two leaves to prepare the roll. If the leaves are small, they you can use 3-4 leaves. Or you can cut the large leaves into half and use).

          Now roll the leaves tightly as shown in the picture below. Smear some more of the batter over it in order to close all the openings.

          Steam for 12-15 minutes/. When cool, slice them in thick roundels and keep aside.

          Heat oil in a pan and sauté the mustard seeds. After it stops spluttering, add the cumin seeds, sesame seeds, asafoetida and the curry leaves.

          Sauté for a few seconds and add the chopped Paatra. Mix well and add the chili flakes and chaat masala.

          Sauté on a low flame till they are crisp and light golden in colour on both sides. Garnish with coriander leaves and coconut. Serve as a tea-time snack or enjoy them with green chutney or mayo.

                  Mix all ingredients from Besan to sugar with required quantity of water
                  to form a thick batter.

                     Wash, rinse & pat dry colocassia leaves. Cut the thick vein from centre
                     of the leaf. 

                Apply batter on one leaf & place another over it. Smear some paste over it.

                                Fold from both sides as shown.

                                  Gently roll it tightly as shown.

                                 The rolled Paatra.

                                 If the leaf is too big, cut into half & smear paste over it.

                                 Place the 2nd leaf over it & add paste over it too.

                               Continue with another 2 leaves & then roll over as shown.

                               Place on a greased plate & steam for 20 minutes or till done.

                                 The steamed Paatras.

                                 Cut them into roundels.

                                 Heat oil & temper with mustard seeds. Allow it to crackle.

                   Add cumin seeds, sesame seeds, asafoetida & curry leaves. Sauté for 
                   a few seconds. 

                       Add Paatra pieces & fry on low flame till light brown on both sides. 

                                 The fried Paatra.

                   Serve, garnished with chili powder, chaat masala, coriander leaves & fresh
                   grated coconut.