Arbi Roast/Seppankizhangu Roast - A Accompaniment

Deep fried spicy Arbi/Taro root crisps is a must have side dish for typical south Indian Sambar rice. Its easy to cook and extremely easy to digest.

Ingredients:

1/4 Kg of Arbi/Seppankizhangu

1 tablespoon of home-made Sambar powder

2-3 tablespoon of Oil

1 teaspoon of Chilly powder

1/2 teaspoon of Mustard

1/2 teaspoon of Jeera/Cumin seeds

Sprig of curry leaves

Salt as required

Method:

1) Wash Arbi thoroughly in water so as to remove all the mud completely. 

2) Pressure cook it for 3 whistles. Once cool, peel the skin off it.

3) Take a non-stick frying pan and pour the oil to it. Add the mustard. When it crackles add Jeera and Curry leaves.

4) In a small plate mix salt,chilly powder and the sambar powder uniformly.

5) Now apply this mix powder to the arbi pieces on all sides.

6) Drop one by one or two to three pieces of the masala smeared arbi into oil. Roast them. When cooked on one-side,turn to the other so as to ensure both sides are equally roasted.

7) Roast all the Arbi pieces this way unlike adding all of them at once and then adding the spices. When roasted all at a time,the arbis tend to stick to one another and even the masala sticks to some pieces and for some not. Better to smear the masala before roasting itself to ensure they are uniformly spread and then roast one after the other to avoid them sticking to one another.

Pudina Pulao [ Mint rice] - A Spicy Retreat

Pudina Pulao is easy-to-make and a healthy option. The aroma of Pudina combined with a huge array of spices is sure to stay on your taste buds. Savour this dish with Raita made of cucumber, onion, tomato and fresh green chopped coriander.

Ingredients:

1 Cup rice
1 Cup/250Gm  of Pudina/Mint leaves
½ Cup of Coriander leaves     
1 medium sized Onion
1 medium sized Tomato
1 medium sized Potato
2 or 3 Green chillies
A handful of Green peas
2 Tablespoon of Coconut
1 Teaspoon of Ginger garlic paste
1 Teaspoon of Coriander seeds
1/2 Teaspoon of Jeera /Cumin seeds
2 or 3 Cardamom
2  Bay leaves
1 or 2 Cloves
2 Tablespoons of Oil
Salt as required


Method:

Remove and clean both Pudina and Coriander leaves. Water them under running tap water so as to remove any mud sticking to them.

Take the wet mixer jar and add the coriander and cumin seeds to it along with both the leaves. Add the coconut pieces and the ginger garlic paste too. grind them with a little water to get a smooth green colored paste.

Take the cooker and add the oil to it. Then add Bay leaves, cloves and cardamom to it.

After that add the chopped onion, potato and tomato. The potato should be cut in huge dices as it tastes good that way. Cook for some 3 minutes.

Now pour the Pudina coriander paste to it and add a bit of turmeric. Add the green peas too.

Allow the mixture to boil for some 5 minutes till the leafy smell of the leaves are gone. Then add the washed rice to it and pour water. Add salt as required.

Pressure cook it for 2 or 3 whistles.

Serve hot with Raita made of Cucumber, tomato, onion and fresh coriander.

Carrot custard - To awaken your sugar buds!!!

Carrot custard is one among the diversified array of Indian sweets. It’s an indulgent desert and an ultimate treat to your sweet tooth. All the dessert lovers – it’s a must try!!!

Ingredients:

Carrot------------------------------------------------------> 4 numbers
Milk---------------------------------------------------------> 1/2 Litre 
Sugar-------------------------------------------------------> 100 grams
Vanilla  custard powder------------------------------> 2-3 Tablespoon
Cashew ----------------------------------------------------> 50 grams
Ghee--------------------------------------------------------> 3 Tablespoons
Raisins ----------------------------------------------------> 50 grams
Almonds--------------------------------------------------> 50 grams
Tooty-frooty ---------------------------------------------> For decoration

Method:

1. Add the custard powder to a small cup of cold milk to form a thick paste without lumps.

2. Boil half of the milk and reduce it.

3. Add the custard solution to it and stir continuously to avoid custard getting burnt. It gets cooked in 2-3 minutes.

4. Allow the custard to cool.

5. Take the Ghee and add the dry fruits to it, followed by the grated carrot. Just stir fry and add the rest of milk. Add sugar.

6. Let the carrot get cooked in the milk. Add the cardamom powder and allow it to simmer till all the milk is absorbed by the carrot.

7. Now transfer the custard to the carrot preparation.

8. Garnish and deep freeze it before serving.