arbi recipe, arbi recipe in urdu
arbi recipe by nisha madhulika
Arbi – 400 gms
Tomato – 3
Green Chillis – 3
Ginger – 1 inch long piece
Curd – 1/2 cup
Hing – 1 or 2 pinch
Cumin Seeds- 1/4 tsp
Turmeric Powder – 1/4 tsp
Coriander Powder- 1 tsp
Salt – 2/3 tsp or as per taste
Red Chilli Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Coriander Leaves – 8 (finely chopped)
Ajwain – 1/4 tsp
Mustard Oil – to fry
Wash thoroughly Abri and boil it in a cooker with 1 cup of freshwater up to one whistle.
Once Arbi boiled, peel them and let them cool and after cooling press them with spatula or hands.
Wash tomatoes and cut them, break the stems from green chillies and chop them finely.
Wash ginger peel and cut in big pieces. put all of them in the mixer and make a paste. meanwhile, whisk an of curd and keep them aside.
Heat some mustard oil in a pan and fry Arbis carefully in oil, till they get golden brown in colour. take them out in a plate after complete frying, and get prepared to make gravy.
Keep aside 2 tsp oil and use the rest to make gravy. heat the oil in a pan and tamper the ajwian seeds and hing in it.
Add tomatoes paste and turmeric powder, coriander powder and cook the masala until the oil starts to separate from the pan and float at top of the gravy.
Pour whisked curd into the masala and cook it well for 2/3 minutes.
Put fried Arbis into the masala and cook it for 2 minutes. now add 1 cup of water and cover the pan with lid.
Cook recipe for 8-10 minutes on a medium flame.
Dum Arbi is ready to serve. garnish with fresh coriander leaves and serve with hot crispy paranthas, chapatis or rice.
arbi recipe by ranveer brar
500gms Colocassia roots/Arbi, boiled & mashed
½ cup Rajgira atta
1 tsp Jeera/Cumin Seeds
1-2 Green Chillies, finely chopped
½ inch Ginger, finely chopped
Black Salt, to taste (optional)
Sendha Namak, to taste
Oil to shallow fry
Combine mashed arbi, jeera, green chilies, ginger, sendha namak and black salt. Add Rajgira atta and mix well.
Grease hands well and form lemon sized balls of the mixture.
Deep-fry the prepared koftas till golden brown.
Serve hot arbi ke kofte with choice of your dip.
arbi recipe by maayeka
450 grams Taro roots / Arbi / Colocasia
3/4 tsp Turmeric Powder / Haldi Powder
1 tsp Red Chilli powder / Laal mirch powder
1.5 tsp Mango Powder / Amchoor Powder
1.5 tsp Coriander Powder / Dhaniya Powder
1/4 tsp Garam Masala Powder
2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya Chopped
1 tbsp Fresh Mint / Hara Pudina Chopped (Optional)
to taste Salt / Namak
Tempering / Tadka
5 tbsp Cooking Oil
1/2 tsp Cumin Seeds / Sabut Jeera
1 tsp Carom Seeds / Ajwain
1/3 tsp Asafoetida / Hing powder
a pinch Cloves / Lavang Powder
2 Green Chillies / Hari Mirch
1 tbsp Ginger / Adrak grated
Wash and cook arbi /taro root in a pressure cooker with just enough water for 2 whistles on medium heat till just done OR boil in a pan till done (don’t over cook it else it will become mushy while stir frying).
Drain it and when it cools down completely, peel off the skin with your hands. You won’t need to use a knife or peeler.
If the arbis are larger than usual, you can cut them in two or three smaller pieces.
Heat oil in a broad and heavy bottom pan.
Add carom seeds , cumin and asafoetida.
When the carom seeds start crackling, add diced chillies and saute for a minute..
Now add asafoetida, turmeric and grated ginger in the oil and add the arbi.
Stir fry on high heat for 2 minutes. Don’t stir too much at this stage.
Now add salt and all the spices and mix.
Let it cook on medium heat for 5-7 minutes, stir in between to turn the sides.
Add chopped fresh coriander or mint and mix gently.
Serve hot or cold with poori or chapati.