Monthly Archives: September 2018

COLACASIA FRY/ARBI FRY

Standard

Arbi fry can be a starter or can be eaten as a side dish for variety rice like lime rice or even for rasam.In my home it’s a all time favourite for all.

Ingredients:

  • Cheppankizhangu
  • Salt as required
  • Red chilli powder
  • Oil for frying.
  • 1 to 2 TBS oil to marinate

Method:

  1. Clean colacasia and you steam cook or cook in pressure cooker for 2 whistles.
  2. Remove the skin .It will peel off easilyShould be slimy but not mushy.
  3. Add chilli powder and sprinkle salt and oil to marinate after cutting into 2 pieces.
  4. Marinate and keep it in fridge for 10 to 15 mts.
  5. Either fry it deep fry or fry in a non-stick pan adding oil liberally.

The vegetable has to be cooked properly.It goes well with morkulambu.

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RAJMA SUNDAL/RED KIDNEY BEANS SUNDAL

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Red kidney beans is a variety of the common beans.They are good source of several vitamins and minerals such as folate, cz molybdenum,iron,copper,manganese, potassium,vit.K,and phosphorus.

  • Ingredients
  • Rajma beans……..1cup
  • Oil………….1 to 2 tsp
  • Mustard seeds….1/4 tsp
  • Urad dhal……..1/2 tsp
  • Green chillies…2 or 3 as required
  • Curry leaves ….A few
  • Coconut scrapings….2 tsp
  • Salt as required.

Soak rajma overnight for 7 to 8 hrs.And pressure cook for 5 to 6 whistles.

METHOD

  1. Keep aside the cooked beans.
  2. In a kadai.pour oil.
  3. Then add mustard seeds when it splutters add urad dhal.
  4. When urad dhal turns brown add green chillies and curry leaves.
  5. When it gets fried add cooked rajma salt and when it blends well add coconut scrapings.