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Before yesterdayManjula's Kitchen

Masala Arbi (Sautéed Taro Root)

✇Manjula's Kitchen
By: Manjula Jain
6 February 2023 at 06:07
Masala Arbi (Sautéed Taro Root)
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Masala Arbi - Sautéed Taro Root

Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with roti, paratha or puri.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 7-8 medium sized taro root boiled, arbi
  • 3 Tbsp oil
  • 1/2 tsp carom seeds ajwain
  • 1/4 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 Tbsp coriander powder dhania
  • 1/4 tsp turmeric haldi
  • 1/2 tsp red chilli powder
  • 2 green chilies sliced
  • 1 tsp salt
  • 1/2 tsp mango powder amchoor

Instructions

  • Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
  • Peel the skin and slice them into about 1/8” thick rounds. Set aside.
  • In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
  • Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
  • Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
  • Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
  • Add green chili stir for few seconds.
  • Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
  • Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.

Originally posted 2016-12-07 00:29:48.

The post Masala Arbi (Sautéed Taro Root) appeared first on Manjula's Kitchen.

Tomato Chutney (Pickle)

✇Manjula's Kitchen
By: Manjula Jain
23 January 2023 at 05:36
Tomato Chutney (Tomato Pickle) Recipe by Manjula
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Tomato Chutney (Pickle)

Tomato Chutney is tangy and spicy. I was inspired to make this particular tomato chutney from the south Indian cuisine. Chutneys and pickles are a common component of Indian meals. This unique blend of spices gives an amazing unforgettable flavor to chutney. It goes well with breads and rice or can be used as a spread for sandwiches. Tomato chutney is very easy to make and can be refrigerated for up to a month.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 people

Ingredients

  • 4 cups tomatoes cubed in small pieces
  • 3 tbsp tamarind paste
  • 1/4 cup oil
  • 1 tsp mustard seeds rai
  • 1 tsp asafetide hing
  • 1/4 tsp turmeric haldi
  • 2 tbsp sesame seeds til
  • 2 tbsp coriander seed
  • 1 tsp fenugreek seeds
  • 10 whole dry red chilies
  • 1/4 cup sliced ginger optional
  • 1 tsp salt
  • 2 tsp sugar

Instructions

  • In a small frying pan dry roast red chilies, over low medium heat, stirring continuously to cook evenly till they are darker in color, this should take about 2 minutes. Remove from the frying pan.
  • In the same pan, dry roast sesame seeds, coriander seeds, and fenugreek seeds over low medium heat individually stirring continuously to cook evenly for about less than a minutes. Don’t over roast.
  • In a same pan add 2 teaspoons of oil when oil is moderately hot add ginger and stir-fry on low medium heat for about 3 minutes until ginger start catching the light brown color from the sides. Set aside.
  • After spices cool of grind them into the powder. Set aside.
  • In a blender crush the tomatoes do not make a paste. Set aside.
  • In a pan heat remaining oil over medium high heat, oil should be moderately hot add mustard seeds, after they crack add asafetida. Now add tomatoes, and tamarind paste. Stir and cook for about 10 minutes semi covered (after tomato comes to boil start splattering) or until oil start separating.
  • Add the roasted spice powder, ginger, turmeric, salt and sugar, reduce the heat to low medium and cook for about another 8 minutes or until chutney is thick and oil is separated.

Notes

I like to serve tomato chutney with rava dosa, vada or spread on sandwich.

Originally posted 2015-04-08 22:32:07.

The post Tomato Chutney (Pickle) appeared first on Manjula's Kitchen.

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