Arbi /Colocassia Bareli Style

Arbi is a common vegetable in malayali kitchens and i used to think its not used in North Indian homes and then came across this recipe of my friends mother and loved it. She said it is served as starter in weddings and other parties.

Arbi - 10 , medium sized
Green Chili - 4 , slit
Ajwain - 1/2 tsp
Hing/Asafoetida - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Amchur/Mango Powder - 1 tsp
Garam Masala - 1/2 tsp
Curd - 2 tbsp
Coriander Leaves  - 2 tbsp , chopped fine
Oil - 2 tbsp
Salt to taste

  1. Peel and slice arbi into 1/2 inch thick slices.
  2. Wash just before adding to the oil
  3. Heat oil add ajwain and hing and add arbi . 
  4. Cook uncovered on high for few minutes .
  5. Add turmeric , chili , coriander powder and mix well.
  6. Lower the heat and cover and cook till just tender.
  7. Add the salt , amchur , garam masala and mix well.
  8. And cook for few more minutes .
  9. Switch of the heat and add curd , green chili .
  10. Mix well and garnish with coriander leaves.
Sending it to 
      Appetizers/Starters event @ sumeesculinary blog

Masoor Sprouts Curry

A quick curry if you have any kind of sprouts at home.Today i have done it with sprouted masoor.

Sprouted Masoor -  1 cups
Onion - 1/4 cup , chopped
Tomato - 1/4 , chopped
Ginger Garlic Paste - 1/2 tsp
Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Sauf Powder - 1/4 tsp
Cumin Seeds - 1/4 tsp
Oil - 1 tbsp
Water - 1/3 cup(more if needed)
Salt to taste

  1. Heat oil and add the cumin seeds.
  2. Add the onion and ginger garlic paste.
  3. Cook till onion turns translucent and add tomato.
  4. Cover and cook till the oil separates.
  5. Add chili , coriander and sauf powder.
  6. Mix well add the sprouts and water.
  7. Cover and cook on low till masoor is tender.
  8. Add salt and garam masala and mix well.
  9. Garnish with fresh coriander.

Sending it to  

  Dish starting with M @akhilaskitchen

  Spotlight : Curries and gravies @CusinieDelights

Quick Aloo Sandwich

A friends family stayed with us for some days a few weeks ago and her mom who was visiting her from India made this sandwich one day. And we all loved it.

Aloo/Potato  -  1 cup  , boiled and mashed
Onion  - 2 tbsp , chopped fine
Tomato - 2 tbsp , chopped fine 
Chili - 1 tsp , chopped fine(optional)
Chat Masala - 1 tsp
Garam Masala - 1/4 tsp  
Roasted Jeera - 1/4 tsp
Salt to taste
Butter - 4 tbsp
Green Chutney - 1/4 cup(optional)
Bread - 12 slices

  1. Mix Aloo , onion , tomato, chili,  chat masala , garam masala , jeera powder and salt.
  2. Spread butter on one side of each slice.
  3. Spread green chutney on other side 6 slices.
  4. Spread a layer of aloo mix on other side of remaining slices.
  5. Cook on a griddle or pannini maker on both sides till golden.
  6. Serve hot with ketchup or chutney.
Sending it to 

   Healthy-diet-sandwiches event @sizzlingtastes.

   Sandwich Recipes event @myeasytocookrecipes

   Kids Delight Evening Snacks/Tiffin event @cooksjoy

Aval Puliodhari

For this weeks blog hop i was partnered with  Gayathri of  and loved going through her recipes . Bookmarked a lot of them and decided to try   AVAL PULIODHARAI today.This  recipe  is very quick to prepare with store brought tamarind pulp.

Thick Poha/Aval - 1 cups
Tamarind - small lime sized ball
Tamarind Paste(store brought) - 11/2 tbsp Turmeric Powder - 1/4 tsp
Sambar Powder - 1 tsp
Curry Leaves -1 sprig
Cashew - a few
Channa Dal - 2 tsp
Urad Dal - 1/2 tsp
Asafoetida - 1/4 tsp
Jaggery - 1 tbsp ,grated
Ghee - 1 tbsp
Salt to taste

  1. Wash and soak the tamarind in water for an hour.
  2. Extract juice from tamarind using the 1/2 cup water.
  3. Wash aval well and soak for 5 minutes , drain and keep aside.
  4. Heat ghee and add asafoetida, chana dal.
  5. Fry till dal is just turning golden.
  6. Add urad dhal ,cashews and then mustard.
  7. As mustards starts popping,add curry leaves and asafoetida.
  8. Add the turmeric , sambar powder and pour the tamarind pulp.
  9. Cook till oil starts to separate and add jaggery and salt.
  10. Add the prepared rice flakes and give it a nice stir.
  11. Mix well and serve hot or at room temperature.
Sending it to bloghop Blog-Hop-Wednesdays" at tickling palates.

Also sending it to Fast Food not Fat Food @ sizzling taste buds