Nasuha Blog

Indian food has so many possibilities. I never like to make the same recipe for my meals and try not to repeat it for as long as possible and I am able to do it with so many options to go along. Arbi or colocasia is a vegetable similar to potato but with more starch content. It can be made in various ways. Today, I am sharing a recipe of my mom, were she dips the arbi in a yogurt batter and shallow fry it till crispy and crunchy from outside. It's a very easy recipe and has always been a family favorite. It goes very well with dal and phulke and even with dal and rice. Here is the recipe.


All you need

Arbi \ Colocasia \ Taro - 500 g
Yogurt - 1\2 cup
Salt to taste
Red chili powder - 1\2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Fennel powder - 1\2 tsp
Amchoor \ Dry mango powder - 1\2 tsp
Ajwain \ Carm seeds - 1 tsp
Oil - 5 tbsp
Lemon juice - 1 tbsp
Fresh coriander for garnishing


Method of preparation

Wash the arbi and cook it in a pressure pan till just done.
Do not over cook as it will become mushy.
Remove the peel and slightly press the arbi between your palms.
Mix yogurt, salt, red chili powder, coriander powder, turmeric powder, garam masala powder, fennel powder and amchoor in a bowl.
Heat oil in a not stick fry pan.
Add ajwain when the oil is hot.
Dip the flattened arbi in the yogurt mixture and arrange them in the pan in a single layer.
Simmer the heat to low.
Cover the pan and cook the arbi till brown and crisp from one side.
Flip the arbi and let them brown on the other side as well.
Remove the arbi on the serving platter.
Sprinkle lemon juice and coriander on top.
Serve hot with rice or phulke.

Market is flooded with fresh green vegetables these days and I too got tempted and bought a few kilos of fresh green peas and made this delicious chuki mater for evening snacks.This is one of my favorite winter snacks and it is very easy to make too. I add lots of ginger to the recipe which gives a wonderful taste. Here is the recipe.


All you need is

Ghee  - 1 tbsp
Cumin seeds - 1 tsp
Ginger - 2 inch piece ( very finely chopped )
Green chili - 1 ( finely chopped )
Salt to taste
Sugar - 1 tsp
Lemon juice - 1 tsp
Fresh green peas - 3 cups ( You can use frozen peas if fresh is not available )
Chaat masala - 1\2 tsp


Method of preparation

Heat ghee in a pressure pan.
When the ghee is hot, add cumin seeds.
When the seeds starts to splatter, add ginger and green chili.
Cook for 20-30 seconds.
Add green peas, sugar and salt.
Add 1 tbsp water and pressure cook till one whistle on high heat.
Open the pressure pan.
Add chaat masala and lemon juice and cook covered for 3-4 minutes without pressure.
Serve hot.

All of you must have made Chaat using potatoes and have relished it. I have done a little change and used Sweet potatoes instead of potatoes and the result was a yummilicious, spicy and tangy chaat. If you have the chutneys ready, the chaat can be assembled in just a few minutes. Here is the recipe.


All you need is

Shakarkandi \ Sweet potato - 1\2 kg
Oil \ Ghee - 2 tbsp
Coriander and mint chutney - 1\4 cup ( recipe is here )
Tamarind chutney - 1\4 cup
Curd - 1\2 cup
Salt to taste
Roasted cumin powder - 1 tsp
Red chili powder - 1\2 tsp
Chaat masala - 1 tsp
Green chili - 1 ( chopped )
Green coriander - 2 tbsp ( chopped )
Lemon juice - 2 tbsp
Pomegranate seeds - 1\4 cup
Nylon sev - 1\4 cup


Method of preparation

Wash the shakarkandi nicely.
Pressure cook for one whistle.
Peel and cut into small pieces.
Add ghee or oil in a pan and fry it till slightly golden brown.
Remove from the pan.
Arrange the shakarkandi in the serving plate.
Top with the coriander chutney.
Sprinkle the tamarind chutney.
Now add the curd.
Sprinkle salt, red chili powder, roasted cumin powder and chaat masala.
Sprinkle the lemon juice.
Garnish with green chili, green coriander, nylon sev and pomegranate seeds on top.
Serve immediately.