Tag: shallow fried

Taro Root/ Arbi Fry:

November 9, 2021

A perfect side dish to enjoy with humble curd rice or Rasam rice. It is flavourful, healthy, and easy to make a side dish.

Now prepare the Taro root or Arbi;  if you are new to the usage of Arbi, please go through my detailed description of handling Arbi, how to cook etc., in “Understanding the roots and tubers.” And go down until Tubers, and you would find the Taro/Arbi under Number 7, and it is HERE.

Now, the procedure for Arbi Fry:

Ingredients:

Arbi root – ¼ kg

Salt – as needed

Turmeric – ½ tsp

Red chilli powder – 1tsp

Tamarind powder or paste – ½ tsp

Coriander powder – ½  – 1 tsp

Hing – one pinch

Garam masala powder – ½ – 1 tsp

Curry leaves – 1 – 2 springs

Oil – 2 – 3 tablespoons

Rice flour – 1 to 2 tablespoons

Method:

-Wash the Arbi root, cook for one whistle in a pressure cooker. Peel the skin and slice it ( ½ inch thick pieces).

-Take one bowl, put these slices, all the masalas from salt to garam masala from the ingredient list. Let it sit for half an hour to 1 hour.

-Take one iron skillet, heat oil, put curry leaves, then marinate taro, toss-up and down in a slow flame.

When it is slightly crisp, sprinkle some rice flour and toss further and enjoy with your meal to make it crispier.

Tips: For example, while roasting Arbi, adding little rice flour when 3/4 is done gives it a crisp texture and does not get sticky and mushy. And the necessity to use excess oil also does not arise, thus making it healthier.

 

 

Kantola Tawa Fry:

September 16, 2018

Kantola has many names like Spine gourd, Teasel Gourd, phagila, Mada hagala, locally we call this as “Kaadu peere” in Mangalore. Kantola is one of the famous and nutritious vegetable of coastal region and some Eastern parts of states. This monsoon vegetable is loved by all. This resembles a bitter gourd in structure, but not in taste. It is a crunchy mild flavoured vegetable.  It is a great health food as it is rich in proteins, iron and anti-oxidants and low in calories. It is high in fibre too.       

In my family, we usually relish this in tawa fry form. Let’s see how I do this.

Ingredients:

Kantola: 5 to 6

Salt to taste

Red chilli powder – ½ tsp

Turmeric – ½ tsp

Asafoetida / hing powder – ¼ tea spoon

Coconut oil – to shallow fry

Ingredients for outer cover:

Chiroti/fine rawa – 1 small cup

Rice flour – 1 table spoon

Salt

Asafoetida  powder – ¼ to ½ tsp.

Red chilli powder – 1 tsp

Method:

-Wash Kantola and slice them into a very thin slices. Don’t remove outer skin or inner seeds. Use as it is.

– Sprinkle salt, red chilli powder, hing, turmeric on these slices and mix this nicely by using your hand and   keep aside for 10 to 15 minutes to marinate.

-While marinating it will leave some water and it helps to hold outer coating.

 – Now take one bowl, dry mix all the ingredients like fine rawa, rice flour,salt, asafoetida, red chilli powder, for outer cover.don’t add any water.

– Now take each marinated Kantola piece and roll both the sides over rawa mix, keep aside after coating one by one.     

-Take one iron Dosa tawa ,heat it ,keep 6 to 7 coated pieces over it and pour one or two teaspoon of coconut oil and fry nicely on one side.

-After some time, flip the side, once again pour one tsp of coconut oil and fry this side too.

– After frying both the sides, serve this as a side dish with dhal -rice, Rasam –rice or curd- rice.

  Note: You should use coconut oil and more asafoetida to get authentic taste.