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.

Okra Stir Fry - Chettinad Style

          You must have cooked and relished okra in many different ways. Now how about preparing it in a Chettinad style? Spice up this dish by adding some homemade Chettinad spice (recipe given below) to the end product and enjoy it as a side dish with either rice or chapattis.

• 300 gms. okra, chopped into 1" thick piece
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. split urad dal (black gram)
• 1 tsp. garlic, chopped
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. Chettinad powder (see recipe below)
• 1 tsp. red chili flakes (opt)
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, asafoetida, garlic and urad dal. Sauté for a few seconds.

          Add the okra, salt and turmeric powder. Cover and fry on a medium flame till soft, for 4-5 minutes by stirring at intervals.

          Add the Chettinad spice, red chili flakes and lime juice. Mix well and add the coriander leaves. Serve as a side dish with rice or chapattis.






Chettinad Spice-

• 2-3 tbsp. coriander seeds
• 8-10 dry red chilies
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1 tbsp. cumin seeds
• 2 tbsp. fresh grated coconut
• 1 javitri
• 1 tbsp. stone flower
• 2 marathi moggu
• 1 star anise
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. pepper corns
• 1 tbsp. fennel seeds

         Dry roast the coconut first till light brown. Then add rest of the ingredients and sauté for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.

Aloo Beans Pepper Fry

          This is absolutely an easy and a quick recipe which can be dished out on those days when you crave for something light and simple. It is prepared without any onion, garlic or ginger. Just a tempering of whole garam masala, some dry spices and whole lot of chopped coriander leaves and you are done. Relish this yummy stir fry as a side dish with either rice or chapatis.

• 2 potatoes, chopped 
• 2 cups beans, chopped
• 2 tsp. oil
• 1/2 tsp. cumin seeds
• 2 green cardamoms
• 1" cinnamon
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2 tbsp. pepper powder, coarsely ground
• handful of coriander leaves, chopped
• juice of 1/2 lime

          Heat oil in a pan and temper with cumin seeds, cardamoms and cinnamon. Sauté for a few seconds and add the asafoetida and potatoes.

          Stir fry on a low flame till light brown. Add the beans and the turmeric powder, coriander and cumin powder.

          Continue to fry by sprinkling some water at intervals till the veggies turns soft. When done, add the pepper, coriander leaves and lime juice. Toss well and serve as a side dish with either rice or chapatis.

Chatpata Gnocchi Masala (Indo - Italian Fusion Style)

          Here is an amazing side dish of Gnocchi in an Indo Italian Fusion. They are small dumplings made of potato and refined flour that is had as a pasta based dish. But in this recipe, I gave a new twist and made into an Indian style chatpata - spicy and tangy side dish that goes very well with our very own chapattis or rice.  

          For a healthier version, I went in for sweet potatoes and whole wheat flour. You can make them in lots and freeze them to be used later. Do try this amazing dish and present something new on your dining table. So check out the step by step pictorial recipe to prepare it.

Gnocchi-

• 2 medium size sweet potato, boiled & mashed (approx. 2 cups mashed)
• pinch of salt
• 1/4 tsp. turmeric powder
• 1 tsp coriander-cumin powder
• 1/2 tsp. red chili powder
• 1 tsp; kasoori methi. crushed
• 1 egg yolk
• 1/2-3/4 cup whole wheat flour (atta)
• some rice flour to be dusted

Stir Fry-

• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 fresh red chili, chopped
• 2-3 tbsp. coriander stems, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp; garam masala powder
• 1 tsp. red chili powder
• 1 tsp. lime juice
• 2 tbsp. coriander leaves, chopped
• few sliced onion to garnish

             In a bowl mix together the mashed sweet potato, pinch of salt, turmeric powder, coriander-cumin powder, garam masala powder, crushed kasoori methi, red chili powder and the egg yolk.

          Add the whole wheat flour and knead into a soft dough. Cover and keep aside for 15-20 minutes. On a floured surface divide the dough into several small portions and roll each portion lengthwise like long snakes.

          Cut them into 1" pieces. Press a fork over each of them to leave an impression. Transfer to a plate that has been dusted with some rice flour. Meanwhile bring sufficient water to boil along with few drops of oil. 

          Drop the prepared gnocchi pieces in it, few at a time, till they float to the surface. Remove with a slotted spoon and transfer to a plate. Keep aside.

          Heat 1 tbsp. oil in a pan and sauté the Gnocchi pieces till light brown. Drain and keep aside. Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.

          Add the onion, ginger, garlic, chili, coriander stem, onion and asafoetida. Fry till light brown. Add the fried Gnocchi pieces, salt, turmeric powder, garam masala powder, tomato paste.

           Combine everything well and sauté for a minute or two. Then add the red chili powder, and stir to combine well. When done, add the the lime juice and coriander leaves. Serve, garnished as a side dish with onion slices.

                                  Boil the sweet potatoes.

                          Mash them with egg yolk, salt, turmeric powder, red chili powder, 
                          kasoori methi & coriander-cumin powder.

                                 The mashed sweet potato mix.

                                 Add flour to it & knead into a dough.

                                 Shape dough into a log.

                                 Cut into equal portions.

                           Roll each portion lengthwise & further cut them into small pieces.

                         Press each of the pieces with a fork to leave an impression on them.

                                 All the beautiful Gnocchi pieces.

                                 Transfer to a plate that has been dusted with rice flour.

                              In hot boiling water, drop the pieces few at a time and simmer.

                                 Till they rise to the top.

                                  Remove them with a slotted spoon.

                                  Transfer to a plate.

                                  Heat 1 tbsp. oil & sauté gnocchi pieces till light brown.

                                  Keep them aside.

                                   Heat remaining oil & temper with cumin seeds.

                          
                 Add onion, coriander stems, ginger, garlic, chili, curry leaves & asafoetida. 
                 Sauté till light brown.

                    Add salt, Gnocchi pieces, turmeric powder, garam masala powder & tomato
                     paste. Sauté.

                                 Add chili powder. Mix everything well.

                                  Finish it off with lime juice & coriander leaves.

                                  Serve, garnished with sliced onion as a side dish.

Dhoka Stir Fry (Fried lentil Cakes Stir Fry - Fusion Style)

          This recipe is an adaption of the very popular and a traditional homemade Bengali delicacy called 'Dhokar Dalna' - meaning fried lentil cakes in gravy. Today I made it in a fusion South Indian style by adding some sambar powder and making it spicy and tangy. This can be served as perfect appetizers or as a side dish with either chapati. sambar-rice, curd-rice, khichdi or simply dal-chawal. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup chana dal (Bengal gram), soaked overnight
• salt to taste
• 1 tsp. turmeric powder
• 1/2  tsp. + 1 tbsp. red chili powder
• 4 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. tomato paste
• 1 tsp. sambar powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Grind the chana dal into a smooth paste by adding required quantity of water. To it, add salt to taste, 1/2 tsp. turmeric powder and 1/2 tsp. red chili powder. Mix well.

          Add 1 tbsp. oil in a non stick pan and saute the ground paste on a low flame till it turns into a thick lump. Transfer to a greased plate and spread it evenly.

          After it has cooled down, cut into square shapes and keep aside. Heat 2 tbsp. oil and shallow fry the pieces till light golden in colour. Drain and keep aside.
     
          Cut them further into small pieces. Heat remaining oil and temper with the mustard seeds. After it stops spluttering, add the garlic and saute till it changes colour.

          Now add the onion, curry leaves, followed by the asafoetida and turmeric powder. Fry till light brown. Add the fried lentil cakes (Dhoka pieces) and salt. Stir fry till it is well combined.

          Add the tomato paste and sprinkle some water to make it a little moist. Mix well and add the red chili powder and the sambar powder. Give it a stir and add lime juice. Serve, garnished with coriander leaves.

                                Soak chana dal overnight.

                   Grind with required quantity of water. Add salt, turmeric powder & red 
                   chili powder.

                Add 1 tbsp. oil in a non-stick pan & sauté on low flame till it turns into a
                thick lump.

                                Transfer to a greased plate & spread it evenly.

                                When cool, cut into squares.

                                Transfer to a plate.

                               Heat 2 tbsp. oil & shallow fry them till light golden in colour.

                                The fried pieces.

                               Further cut into smaller pieces.

                       Heat remaining oil & temper with mustard seeds. Allow it to splutter.

                                Add garlic & sauté till it changes colour.

                                Now add onions & curry leaves. Fry till light brown.

                                Add turmeric powder & asafoetida.

                                Add fried Dhoka pieces (fried lentil cakes) & salt to taste.

                                Add tomato paste & mix well.

                                Add sambar powder & red chili powder. Give it a mix.

                                When done, add lime juice.

                                  Serve, garnished with coriander leaves.