Simple Arbi Fry Recipe

                                                                       

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 very simple methods and the taste used to be very good. an interesting fact about me is that I hadn’t eaten ladyfingers or taro root in my childhood whenever my mother used to cook I didn’t eat at all. 

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

                                                          

My Latest Video: 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-it is a super simple recipe where arbi is fried with spices in more quantity of oil. And it isn’t used to 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 with cilantro.

For the best result, follow my detailed step-by-step photo, 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 nutrition 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 a 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. 

           

You might like these:

Kadhi pakora

Fried chana choley

Hyderabadi bagara baingan

Baingan bharta

Dhaba style mash dal

If you have tried this Arbi Fry 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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To prepare this recipe, firstly, wash and then peel the arbi and cut into ¼ inch thick in rounds.   

       

Heat up the oil in the wok and put all peeled taro roots and fry on medium flame.

             

Meanwhile, add salt, red chili flakes, and turmeric powder.r

         

Keep stirring on medium-low flame until stickiness is removed.d, Cover and cook on a low flame for around 5-8 minutes

          

Once arbi gets soft, add chopped green chilies and coriander leaves, stir to mix well. 

          

Towards the end, squeeze fresh lemon juice and mix again.                               

Simmer thearborioy on a low flame for around 5 minutes. 

                          

Arbi fry is ready, then transfer to the serving bowl.                                               

Serve delicious arbi fry with tandoori roti or zeera rice.e

     

Garlic Chilli Chutney Recipe

Garlic Chilli Chutney—How to Make It with Step-by-Step Photos and Video.

Garlic Chilli Chutney is a fiercely hot and tangy sauce, straightforward and simple sauce is prepared with garlic, dry whole red chilies along some basic spices, It has more flavor and effectively enhances the taste of any food this is a side dish of any snack items.

This homemade chili garlic sauce recipe packs all the same fiery flavor as the spicy condiment found at restaurants.

Making your chili garlic sauce allows you to adjust the flavoring, adding sweetness to offset the heat or additional vinegar to bring out another dimension, this is a very flavourful and aromatic sauce but to make this sauce first has to be acted upon over these safety rules.s 

                                      

My Latest Garlic Chili Chutney:

Precaution Tips:

1. Peppers, even dried ones reconstituted in water, contain oils that can burn sensitive skin. These oils don’t wash off easily, which means once they’re on your hands, it’s only a matter of time before you rub your eye or nose and wind up in tears.
2. So, wear a pair of powder-free nitrile gloves or, if you don’t have any, slather your hands with butter before you begin working. The butter will act as a barrier between your skin and the peppers’ oils, which will come off your hands when you wash them.

Protect Your Eyes and Mouth, Too

Consider eye protection. This isn’t just about the occasional pepper squirting directly at your eye, which is a definite risk when you’re working with a pound of them. It’s also to protect you from the danger of forgetting that you’re working with hot peppers and rubbing your eye — you’ll poke your glasses instead.

Breathe through your mouth.

I learned this the hard way: when you’re standing over your food processor whirring a pound of chili peppers, they are going to be fumed. Lots of fumes. Taking a deep breath through your nose at that point might clear your sinuses momentarily, as it did mine.

Then it will produce an incredible burning pain that will lead to congestion like you’ve never known before. Protect yourself by breathing through your mouth!

Use Milk to Banish the Burn

If you’ve ignored all of the tips above and wind up with burning hands, whole milk will ease the pain. MythBusters put a variety of treatments for pepper burns to the test and found that whole milk works best, whether applied to the skin or guzzled down after eating something spicy.

Hopefully, these tips haven’t scared you off because this recipe is simple to make and incredibly delicious whether you use dried peppers or fresh ones.…

If you have tried this Chilli Garlic Chutney 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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To make this recipe firstly we soak the dry whole chilies in warm water for an hour.
                       

Remove the skin of the whole garlic clove.e

                         

In a blender jar put peeled garlic with spices and blend them till turn the smooth texture.re 

Take one saucepan to add 1 tbsp oil..heat the oil and pour all the garlic mixture into the saucepan.

Saute the mixture on low flame till the rawness disappears.

Take it out in the bowl/bottom.e

                                       

                               

Now garlic sauce is done to serve

with kebab, cutlet, pakora, samosa, and aloo paratha It's rapidly replacing ketchup

                                           

You could use this chutney for a week under refrigeration.

                     

Aloo Raita Recipe

                                                                                          

Aloo Raita Recipe || Potato Raita || How to Make Aloo Raita Recipe with step-by-step photos and video                                                          

Aloo Raita or Potato Raita is simple, delicious, and easy raita. it is made with boiled potatoes, yogurt, spices, coriander, and mint. a perfect side dish recipe for Biryani, Pulao, or any Rice-based dish.

This summer when I don’t feel like spending time in the kitchen. right there I would like to prepare a quick and easy meal for our dinner and lunch. so here I choose an easy and quick side dish aloo raita with my yellow rice. literally, this was an amazing combination when I started to eat. even this raita goes well with chapatis and Paratha

                                                              

My Latest Aloo Raita Recipe:

I shared also some of the other raita on my blog like the most popular Zeera Raita, Veg Raita, Spicy Raita, and Baigan Raita or bhurta soon I will share Lauki Raita as well

Simple to make, Aloo Raita gets ready in just 15 minutes. It is also a great way to use up any leftover boiled potatoes sitting in your fridge. So, don’t wait for long, if looking for an interesting side dish, make this Aloo ka Raita and serve it along with your everyday meals

                                                                                   

                                                                       

What is Aloo Raita?

Aloo raita is generally a side dish menu with rice, roti, or paratha. that enhances the taste buds due to being flavourful besides it is also a great source of calcium, vitamin D, and iron.

This raita is made with potato, yogurt spices, and herbs lastly, this Raita is tempered with cumin seeds, dry red chilies, and curry leaves in oil, it surely enhances the taste even more.

The tempering is optional, you can serve it without tempering too.

You Might Like this:

Green Raita

Dahi Chutney

Garlic Mayonnaise

Cheese Sauce

If you have tried this Aloo Raita 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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Boil the potatoes and grate them    

Dry roast red chilies and black peppercorn on low-medium flame and then grind them in a powder form

        

Whisk the yogurt by adding salt

               

        

Add ground roasted spice powder to the beaten yogurt and

mix very well

                            

                         

Next, combine boiled and grated potato, coriander, and green chili with the spiced yogurt

                                       

Stir to mix until everything is incorporated 

    

In a pan add some oil and heat it, crackle cumin and curry leaves for a minute

                                             

Pour over the raita

                                                                  

Aloo raita is done

                                             

Aloo Raita is ready to serve with Rice, khichdi

                                                   

                 

Roasted Baingan Aloo Curry Recipe

                                                                             

Roasted Baingan Aloo Curry Recipe  || Eggplant Potato Masala || How to Make Roasted Baingan Aloo Curry With Step-by-Step Photos and Video...

Roasted Baingan Aloo Curry is a delicious and flavorful vegetarian recipe. The combination of eggplant, tomato, garlic, and green chilies is roasted on a grill or stovetop until it becomes aromatic and tender. After roasting, the ingredients are mashed and cooked with spiced masala separately. Once mixed well, the dish is simmered to perfection, making it ready to serve.

I have also shared another version of Achari Baingan Aloo and Baigan Bharta in my previous blog post, which you can visit for more variations. This roasted baingan aloo curry goes with chapattis and Naan

For detailed recipes step by step watch my video.

                                                                

My Latest Video Roasted Baingan Aloo Curry:

I love eggplant in every form. Whether it’s made curry-style, Katla-style, bharta, or fried with besan, I like them all! What’s your favorite way to eat eggplant? I would love to know.

Recipe Note:

1. To roast eggplant, tomatoes, and chilies, use a grill or stovetop grill instead of roasting them directly over a gas flame, as this can be harmful to your health. Roasting them over a wood or charcoal fire is a safe alternative and also adds a delicious smoky flavor.
2. For this recipe, use small, seedless brinjal for better flavor.
3. If available, you can use seasoned purple, green brinjal, or even white baingan.
4. Using mustard oil will enhance the taste of roasted aloo baingan curry

                                        

You Might Like These:

Mooli Patta Chutney

Gobi Aloo

Fried Matar Masala

Aloo Matar Curry

Kadhi Kofta

Have you tried Roasted eggplant Potato Curry feel free to follow me on social media to stay up-to-date on my latest culinary creations?

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First, make slits on the eggplant so it roasts more easily and quickly. Then, place some peeled garlic cloves in the slashes of the eggplant.

                                    

Heat your grill or stovetop to a suitable temperature. I placed the eggplant, green chili, and tomatoes on the grill.

                                                       

Next, begin roasting the vegetables by flipping them over on a low to medium flame. Keep roasting until they become soft and tender. Keep roasting until becomes soft and tender 

 

Here I prepared some onion, green chilies, garlic, and potatoes after that washed them.

                                                                 

Once the veggies are well roasted, remove them from the grill. Next, peel and mash them thoroughly.

                                             

In a pan/wok add cooking oil and heat it then fry potatoes cubes for around 3-4 minutes over medium flame.

                                                                            
                                                                            

In the same pan, add oil along with cumin seeds and fenugreek seeds. Let them crackle for about a minute, then add chopped onions, green chilies, and garlic to the oil.

                                                                        

Sauté the onions for 2 minutes, then start adding the powdered spices: red chili powder, turmeric powder, chili flakes, black pepper, and salt.

Add a little hot water, mix well put the lid on, and cook the masala until the oil separates. 

                                         

Once that happens, add the pre-fried potatoes and fresh curry leaves. Stir to mix well.

                                                                  

Next, add the roasted mashed vegetables to the masala and continue mixing over medium-low heat. 

                         

If you prefer a little gravy in the curry, you can add half a cup of hot water, though this is optional. Otherwise, the authentic roasted baingan aloo curry typically doesn’t require any additional water. 

Once it starts bubbling, turn down the flame and simmer the baingan aloo curry for about 10 minutes.

                                                         

Roasted aloo baingan curry is ready to serve

 

Transfer to the serving bowl. 

                                         

Serve with chapattis,naan , and rice.