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Simple Arbi Fry Recipe ( Taro Root Fry )

Simple Arbi Fry || Taro Root Fry || How to Make Arbi Fry with step-by-step photos and Video

Arbi Fry (taro roots) is a simple, easy, and delicious vegetarian dish that can be prepared within 20 minutes.

Arbi, for those who don’t know, is the Urdu name for the taro root. It has a subtly sweet taste and is often used in savory recipes in Pakistan.

Mainly, I learned this recipe from my mother, who used to make it with a very simple method, and it always tasted very good. An interesting fact about me is that I didn’t eat ladyfingers or taro root during my childhood. Whenever my mother used to cook, I didn’t eat at all.

But the first time I heard about both vegetables, I learned that they are so beneficial for bones. Since then, I started including these veggies on our menu. And Alhamdulillah, now I'm extremely fond of eating bhindi (lady-fingers) and arbi (taro root). Especially fried arbi or bhindi. I also have a FRIED BHINDI recipe on my blog.

My Latest Simple Arbi Fry:

This arbi fry is simpler, with just a few ingredients, while the masala adds onion paste and spices.

Today, I am sharing one of my favorite ways to cook arbi. This simple arbi fry is a super simple recipe where arbi is fried with spices in a large quantity of oil. And it isn’t used with water at all.

The ingredients are pretty simple; I don’t add any onion, garlic, or tomato to this arbi fry. It is just the spices tossed with lemon juice and then finished with green chilies and cilantro.

For the best result, follow my detailed step-by-step photos, video, and instructions tips and video below.

Taro Roots Health Benefits:

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutritional benefits that make it a healthier alternative to other root vegetables like potatoes. Taro root is commonly added to savory dishes or fried as a snack, but it can also add creaminess and purple color to sweet recipes.

Taro is rich in nutrients that can provide important health benefits. A one-cup serving has a third of your daily recommended intake of manganese, which contributes to a good metabolism, bone health, and blood clotting.

Its high levels of vitamins can also promote healthy vision, skin, circulation, and immune system function.

Chilli Garlic Tomato Ketchup Recipe ( Tomato Ketchup )

Sana Rasheed Add Comment

Chilli Garlic Tomato Ketchup | Tomato Ketchup || How to Make Chilli Garlic Tomato Ketchup with step-by-step photos

Chilli Garlic Tomato Ketchup is a sweet, tart, totally addictive dipping sauce that is so easy to make at home. Use it for fresh or fried spring rolls, wontons, or grilled meats, kebab pakora, and sandwiches. Barbeque. Without ketchup, all those meals remain incomplete. If you have this fact, then you must prepare this chili garlic tomato ketchup within a very low budget and can be stored in a clean bottle for the Ramadan and Eid season. So let's begin.

If you have tried this Chili Garlic Tomato Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Blanch the tomatoes in hot water for a minute, then remove the skin from the tomatoes.

In a large pot, put peeled tomatoes along with onion and garlic cloves, bring them to a boil, and cover the pot until the vegetables are soft.

Blend the tomatoes until smooth paste, tie in a muslin bag with bay leaves, celery seeds, mustard seeds, peppercorns, and a cinnamon stick.

Now transfer the tomato puree to another large-sized cooking pan, then put a muslin bag in the tomato paste/puree. Bring it to a boil slowly on low to medium-low flame, and simmer the tomato puree for 1 hour, keeping it stirred occasionally.

Constantly keep stirring by adding sugar, vinegar, and red chili. Stir in food color to combine well and simmer until it begins to thicken. Discard the spices in the muslin bag. Now add salt to the mixture and simmer until the desired consistency is reached.

Let it cool down completely, then shift the prepared ketchup to the glass bottle, close the bottle cap tightly, and store it in the refrigerator for a month.h

Street Style Aloo Chutney Recipe ( Potato Chutney )

Sana Rasheed Add Comment

Street Style Aloo Chutney | Potato Chutney | How to Make Aloo Chutney with step-by-step photos

Aloo Chutney is a tangy, spiced, and delicious recipe that is prepared with boiled potatoes and some basic ingredients. You may have tasted different styles of potato chutneys in life, but if you try this version, it is just as good and is super easy to make

Actually, this aloo chutney is being sold by vendors with small-sized samosas, with a quite different and delicious taste. Mostly, these vendors stand outside colleges and schools in Karachi, from where I had been eating, and I was thinking to make at home.

Several times I searched for this recipe, but I got a failure; somehow, after some effort, I got this recipe and then tried to make it at home. Trust me, it was the same taste that I have been eating from a vendor.

This chutney usually is served with any kind of pakoras, as well as aloo chutney, and goes well with various types of stuffed Parathas and kachoris.s, So let's begin

If you have tried this Aloo Chutney, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare aloo chutney, first we boil the soft potatoes, remove the potatoes' skin, then mathem it and set aside.

Lightly dry roast cumin and coriander seeds separately, then make them into coarse powder. Soak the tamarind in warm water for an hour. Then extract all seeds from the tamarind and strain it out

Put mashed potatoes with roasted whole spices in the grinder jar, and keep adding more spices.

Add all-purpose flour and red chilli powder, then pour tamarind pulp with water.

pour-tamarind-pulp-and-water-in-grinding-jar

Grind them together

Shift to another pot, place on the stove, and cook aloo chutney; keep stirring over medium heat for 10 minutes.

Once it comes to a boil, then add food colour and stir to mix well.

Allow cooking for another 5 minutes.

Consistency depends on you: how much you want to keep thin/thick.

Turn off the flame and mix red chilli flakes; let it cool down.

Transfer to the serving dish/bowl; at this stage, you can sprinkle chaat masala and coriander leaves.

Serve it with pakoras, stuffed parathas and kachori; it can be served with potato chutney as a side dish with a Pakistani meal.

Masoor Dal Kadhi Pakora Recipe ( Kadhi Pakoda )

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masoor-dal-kadhi-recipe-with-step-by-step-photos

Masoor Dal Kadhi | Kadhi Pakora | How to Make Kadhi Recipe with step-by-step photos and video....

Kadhi Pakora is a popular Pakistani dish and quite different from curry. It is a dish originating from the Indian subcontinent. It contains a thick gravy based on chickpea flour (gram flour) and pakoras, to which yogurt is added to give it a slightly sour taste. It is often eaten with boiled rice and roti or naan.

The dish is seasoned with sautéed cumin, whole red chilies, and curry leaves after preparing the kadhi pakora. The main kadhi dish is made from gram flour along with sour yogurt to thicken the consistency, and it incorporates pakora (or phulki). It is typically enjoyed with long-grain basmati rice or, more commonly, with roti.

Unlike the variations found in other states, Pakistan and India have their own unique takes on this basic dish, which may include different vegetables and meatballs.

As I mentioned in my last post, I will be making kadhi using the masoor dal phulki recipe by adding masoor dal fritters, which I have already shared. This version differs slightly from the typical kadhi recipe. I encourage you to try this unique recipe: Masoor Dal Kadhi.

My Latest Masoor Dal Kadhi Video Recipe:

This Pakora Kadhi Recipe is finger-licking for Desi Food lovers. So let me the go-ahead to know how to make masoor dal kadhi.

Tips:

- Don’t leave the kadhi unattended, even for a minute, while it’s boiling to prevent it from sticking to the base of the pot.

- After boiling, the kadhi can be left on a low to medium heat until it is properly cooked.

- Masoor kadhi will not have the thick consistency of besan kadhi; it will be slightly thinner.

- You can add meatballs or any vegetables instead of pakoras.

- Give it plenty of time to slow cook; the longer it cooks, the more delicious and flavorful it will become.

- It's best to cook the kadhi a day in advance before serving.

- Stale kadhi actually tastes more flavorful than freshly made kadhi.

If you have tried this Masoor Dal Kadhi, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a mixing bowl, add yogurt and masoor dal, and mix them together. Pour the yogurt mixture into the grinding jug.

put-the-yogurt-with-dal-into-the-mixing-jug

And blend well

Put all dry spice powders into the yogurt mixture and further mix them well, keeping aside. Heat the oil and add whole spices to the oil.

Let them crackle for a few seconds, then pour the yogurt mixture and stir to combine well.

crackle-them-for-a-few-seconds-then-add-yogurt-mixture

Bring the kadhi to a boil over high heat, then reduce the flame to low-medium, cover it, and cook it for at least 1-2 hours. Keep stirring occasionally.

Right after checking the consistency of the kadhi, adjust the salt, and then put all masoor dal fritters into the cooked kadhi.

Mix and turn off the flame. In a frying pan, pour oil, put all tempering spices, and let them crackle for a minute; put to the kadhi and cover the lid.

Masoor dal kadhi is ready to serve

Then transfer to the serving bowl/dish.

Serve with boiled rice,bagara rice, naan,rotis, and salad.

Simple Arbi Fry Recipe ( Taro Root Fry )

Chilli Garlic Tomato Ketchup Recipe ( Tomato Ketchup )

Street Style Aloo Chutney Recipe ( Potato Chutney )

Masoor Dal Kadhi Pakora Recipe ( Kadhi Pakoda )

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