Mashed Arbi/Taro recipe
Have you ever tried arbi dip or chokha, we all love the leaves of taro plant. But this dip is equally tasty and yum.
Did you know Taro leaves and roots both are high on fiber.
They also help in weight loss.
This recipe is a very desi one which we love eating with bajra or makka ki roti.
Super quick to make and serve. Goes well during winter seasons. My In laws favourite one.
Frankly saying I was introduced to this recipe by my mother in law, did find it quite interesting and thought of sharing with the world here, also to keep it preserved for the next generation.
Welcome back to another blog with one of my native recipes, unique and delicious. A very traditional recipe which comes from our great grannies time.
Arbis are very easily available in any market. Search for less dark spots and clean one’s.
So, let’s get the ingredients here
#purvanchaltadka #foodblogger #arbidip#tarodip#indianfood#mashedtaro
- 250 grams Arbi /Taro roots
- 4 to 5 garlic
- 3 to 4 green chili
- 1/2 teaspoon ajwain /carom seeds(roasted)
- 1/2 teaspoon amchur powder
- 3 to 4 tablespoon mustard oil
- Salt as per taste
- Handful of coriander leaves
- Pressure cook Arbi till 2 to 3 whistles.
- Let it cool down completely
- Peel off the skin and mash the Arbi
- Take a bowl add the mashed Arbi
- Smoke garlic n green chili on open fire till it turns smokey
- Chop the garlic n green chili add in the Arbi
- Pour mustard oil, with ajwain, amchur powder, salt,coriander leaves
- Mix them well
- While serving drizzle more oil and plate.
- Hope you enjoyed this recipe
- Until then keep exploring…….
Note: you can replace mustard oil with olive oil, if you don’t like the smell of mustard oil. Preferably I would suggest you to use mustard oil.
Parwal ki Mithai
Traveling makes one wiser and stronger, who doesn’t love taking trips to beautiful destination. Today I am taking you to Uttar Pradesh state through this post and showcasing how a simple vegetable can be transformed into an awesome dessert or mithai.
Parwal or point gourd as the name suggests is full of nutrition. This veggie can be consumed both savoury and sweet,a very common vegetable in every Indian household.
To be very frank I am not a Parwal fan at all just don’t like the seeds in it, now you might think who eats seeds but let me tell you in my house my in-laws are crazy for this so I don’t scope out the pulp or the seed while making sabzi. But here in this case one has to scope out the pulp and stuff khoya which I am loving 😄
A very simple and easy recipe to make on any festival. Make them prior to the festive day and serve it chilled, taste awesome. Trust me on this and do give it a try.
These yummy mithai are a common scene in Uttar Pradesh and Bihar. If ever you have visited to kachori gali of Kashi Vishwanath temple one will notice these sweet in every sweet shop, simple and delicious recipe.
Let’s get the recipe card here
Parwal Ki Mithai
- 3 parwals/point gourd
- 100 grams khoya
- 3 tablespoon powdered sugar(adjust according to taste)
- 1/2 teaspoon elaichi powder/cardamom
- 2 tablespoon dry fruit powder(cashews + almonds)
- 2 cups water
- 1/2 cup sugar
- Scrape skin of the parwal
- Slit parwals in the center and gently scoop the pulp out, now wash them
- Boil water ,add sugar bring this to one thread consistence(just like gulab jamun syrup)
- Add the slit parwals and cover with a lid
- Cook for 2 minutes, that’s enough other wise parwals will be overcooked
- Remove them from the syrup and let parwal cool completely, drain excess of sugar syrup out by gently squeezing them
- Take a bowl add khoya, sugar, dry fruit powder and elaichi powder
- Mix it well
- Gently, stuff this mixture into these parwals
- Garnish with some chopped almonds or silver vark if you have
- Parwal ki mithai is ready in minutes ,isn’t this easy one
- Do give it a try and let me know in the comment section
- Until then keep exploring…….
Chuni Ki Roti/Arahar dal ki Roti
I know,you never heard about anything like this n wondering what exactly is it? Let me explain….broken pieces or tukda of dal/lentil is called chuni in Purvanchal,Story goes like this,as in olden days one did not have this flour mill and all the grinding was done by the ladies in the house(am talking about rural region)Tuvar/Arhar dal also was one of the grinding work where the Dal was grinded in chakkii(a traditional flour mill)used in every household,if you visit rural regions there are still houses which have them fixed in there angan.So after grinding the dal into 2 pieces the left over stuff that remains was not thrown either it was the food for the cattle or if grandmother had patience she would clean then very cautiously as there could be stones in them,and asked their daughter in-laws to make Chuni ki roti.A very traditional and lost recipe i am sharing here do like and comment
- 1 cup chuni(broken tuvar dal)
- 1 1/2 cup wheat flour
- 5 to 6 garlic cloves finely chopped
- 1 tablespoon haldi powder
- 1/2 tablespoon red chilli powder
- 1 tablespoon coriander powder
- 1/4 tablespoon amchur powder
- salt as per taste
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 tablespoon coriander leaves chopped
- soak chuni for 1 hour
- Next,mix all the ingredients given with the wheat flour and chuni
- make a dough out of it
- let it rest for 15 minutes
- start making roti with your hands or with rolling-pin
- I have made rotis with my hand on the griddle and cooked them direct on open flame both the sides for the smoky taste
- apply some ghee on the rotis
- Your chuni ki roti is ready to be served with achar or curd,I had it with sirca
- YOU CAN MAKE THESE ROTIS WITH THE REGULAR DAL ALSO,ONLY YOU HAVE TO COARSELY GRIND IT
Parwal ka Chokha/Dip
Today’s recipe is a side dish to be relished on.Uttar Pradesh having a lot of vegetarian population .Parwal or point gourd is also made in chokha form n believe me this is a complete Desi khana and old tradition way of making
Let’s start the recipe
- 4 to 5 Parwal or point gourd
- 2 to 3 garlic
- 3 green chilli
- 1 tablespoon chopped coriander leaves
- 1 tablespoon mustard oil
- 1/2 tablespoon salt
- Peel and wash the parwal and boil it
- Once the parwal has cooled down
- Put them in a bowl and mash them up
- Burn up the garlic and green chilli a little bit for the smoky flavour
- Add them with the parwal and mash it again
- Now, add mustard oil, salt and coriander leaves
- Give it a nice mix
- Your parwal ka chokha is ready to munch with roti
Don’t use dry masalas in the chokha as it will ruin the taste completely.
Keep it simple to enjoy the real taste
Mustard oil gives a nice punch to the recipe .A must have
If you don’t like the seeds in the parwal remove them.
Do comment and like
Gudd Ki Gujiya/Jaggery Dumplings
Jaggery or gur have iron in them and are far healthy than sugar, if you are diabetics you can still enjoy them.Initially I was not fond of eating them I don’t know why!!!I had not even tasted them now things are different, families do teach us a lot of thing, this being My father-in-laws favourite, made them on his birthday yesterday.
Holi is incomplete without Jaggery gujiyas in my native, as this is the season when fresh Jaggery is made ie. Feb or March.
Let’s get started
- 1/2 cup Jaggery (gudd)
- 1 tablespoon elaichi powder ( cardamom)
- 2 tablespoon Sonth (dried ginger powder)
- 1 tablespoon Chopped dry coconut (you can grate them also)
- Ghee for deep-frying(oil also can be used)
- 1 cup Whole wheat flour (you can use all-purpose flour)
- 1/4 cup Milk for kneading the dough
- 2 tablespoon Ghee for moyan
First,take a bowl add flour (which ever you are using) with ghee, milk
Knead a soft dough out of it, if required take more milk to knead the dough.
Cover it with wet cloth and keep aside for half an hour
Crush the jaggery with your hand or in a blender (dry)
Once a coarse powder is formed remove it on a plate add elaichi powder, sonth powder and chopped dry coconut
This is how it will be, my jaggery was wet a bit
Now take small portions of dough and roll into small disc
Fill 1 tablespoon mixture of jaggery and give them shape
Make all the gujiyas and keep ready
- Heat ghee in a kadai, deep- fry till golden brown
- Enjoy once it has cooled down, otherwise you might burn your tongue
- Jaggery gujiyas are ready
Gilka aur muli ki sabzi/sponge gourd and radish dry curry
Sponge gourd or gilka whatever you call it was not at all my favourite sabzi, frankly I never had them before marriage …its staying with my husband and seeing him eat all this I started to eat….n was happy I did that
Mostly grown in abundance in summer belonging to the gourd family, a healthy veggi to have.Very common sabzi in every Purvanchal region, it’s made without any masalas and has a very earthy taste to it
Do give it a try in your kitchen for a healthy living
#foodbloggers #purvanchalstadka #gilka
- 1/2 kg gilka (sponge gourd)
- 1 radish
- 2 to 3 garlic cloves
- 2 red chilli
- 1/4 tablespoon mustard seeds (rai)
- 1 tablespoon oil (mustard)
- 1/2 tablespoon Salt or as per taste
- Scratch the skin of sponge gourd with knife, No need to peel them
- Wash and cut them into cubes
- Same goes with radish also,peel and wash then cut
- Ok…now take a kadai pour oil into it , let it heat , once hot enough add in the mustard seeds let it crackle add in red chilli , garlic (chopped) and the cut vegetable
- Give it a nice mix, close the lid and cook for 5 minutes on low flame
- Open up the lid you will notice that water has started to come out of the vegetable
- This is the time to add salt
- And cook it on high flame without closing the lid
- Once water starts evaporating, low the flame again
- Give it a mix so that it doesn’t stick to the bottom of the pan
- Once you see oil oozing out from the sides that means it is cooked
- Off the flame eat them with roti or rice
Hope you liked my simple Purvanchal recipe. Do like and comment
Lauki ki sabzi
Lauki or bottlegourd as you may call this vegetable. Full of nutrition, loved by mother in law a lot.This recipe is a simple one without adding any masalas (spices) to it, one can enhance the flavours completely. Best for any heart patient as doctors do recommend to eat lauki or have it’s juice.if you searching for something easy and healthy do try this lauki ki sabzi as prepared in my house…
- 1 whole lauki (bottlegourd)
- 1/4 tablespoon mustard seeds (rai)
- 1/2 tablespoon cumin seeds (jeera)
- 2 tablespoon oil (I have used mustard oil)
- Salt as per taste
- 2 red chillies
Peel and cut the lauki into small pieces
- Take a wok or kadai , heat oil
- Once the oil is hot enough add in mustard seed let it crackle
- Add in cumin seeds let them turn brown, don’t burn them up
- Break red chillies with your hand and add them in the oil, saute a bit
- Add in the chopped lauki in the kadai
- Close the lid and lower the flame
- You will notice water starts oozing out
- Again close the lid and let it cook for 10 minutes
- Check on the lauki if it has turned soft open the lid and cook now
- When you see water is dried up add salt
- And let it cook on low flame till oil oozes out by the sides
- Salt I have added last so that it doesn’t become too salty
- If you are good with your measurements then add the salt with the lauki itself
- lauki ki sabzi is ready to be relished with parathas and roti
- In my native we mostly eat lauki ki sabzi with hot rice it really tastes amazing
- Here’s another Purvanchal recipe