Grilled Arbi

Tags

arbi, Friday Feast, grill, grilled, healthy, indian cooking, indian main course, main course, recipe

I love arbi but used to stay away from it because

1. its full of carbs

2. its good when its made with lots of oil 😦

3. I cant just peeled it without having to itch my hands for the whole day afterwards

But all this atleast the last 2 parts were till sometime back when I discovered that we can grill this vegetable beautifully…. I used to boil it and then grill but then I read at some blog about steaming and grilling which seemed like an even healthier option

So now I have a much healthier version of arbi which satisfies health freak as well as the taste buds…. Iya the fellow arbi fan and Goofy as u had asked for it… this post is for both of u…. enjoy the arbi

Ingredients

• Arbi(Colocasia) 500gms
• Onion 1 medium sliced
• 1 tsp mustard seeds
• 1 tbsp corrainder powder
• 1 tsp tava fry masala
• 1 tsp aamchor powder
• 1 tsp chilli powder (or to taste as fiery as u want)
• 1/2 tsp garam masala
• salt to taste
• 1 tsp oil + oil to grease the baking tray

Method

• Wash and roughly scrub the arbi (I have kept a scrotch brite seperately in the house for scrubbing potatoes and arbi etc)
• Steam for about 6-8 minutes till a tender.  I have this microwave steamer at home which is so handy and convienent to steam stuff, its my all time fav cookware. U can use any steaming method u like
• Let it cool and peel of the thick skin using a knife (surprinsgly doesnt itch so much after steaming)
• Chop the bigger ones into 2 pieces and leave the smaller ones as it is.
• Mix all the dry masalas,onions with arbi
• Grease a tray and put the masalsa arbi in it
• Grill at 200C for about 10 minutes or so, stirring once inbetween
• In a small pan take 1 tsp of oil and add mustard seeds and fry till they start spluttering.
• Pour over grilled arbi and mix well.
• Garnish with chopped corainder leaves and serve with hot paranthas or phulkas…

Broken Wheat Khichdi

Tags

broken wheat, chicken, dal, daliya, Friday Feast, green masala, grill, grill chicken, marinate, recipe, veggies

Of  late in my search of healthy things to eat the standard namkeen daliya and khichdi have met to make a Broken Wheat Khichdi for me…

Its extremely healthy, light and good for kids, adults and dieters too and believe me its yummy… the first time I made it N said na u have this boring food but when he tasted he loved it and all of us at home are now hooked on to it..

Ingredients

• 1 cup roasted broken wheat
• 1 cup mixed dals (moong, masoor, tur & channa)
• 1 cup diced mix veggies
• 1 chopped onion
• 1 chopped tomato
• 1/2 cup minced chicken (optional, I put it when Ojas has not eaten his meat for the day)
• 1/2 tsp jeera/cumin seeds
• 1/2 tsp mustard seeds
• 2-3 dry red chillies
• 1 green chilli
• 1/4 tsp garam masala (optional again)
• 2 cloves
• 1 bay leaf
• 1 tsp oil

Method

• Soak broken wheat and dal for 2-3 hours (its ok if u dont soak, u just have to boil a little longer)  in 5 cups of water
• Heat oil in a cooke
• Add jeera, mustard seeds and dry chillies
• Add bay leaf and cloves
• After 2 mins add onions and fry till golden brown
• Add tomatoes and green chillies and fry for another 3 mins
• Add veggies and chicken fry for 2-3 mins
• Add salt to taste
• Add the soaked broken wheat and dals along with water
• Pressure cook for about 3-4 whistles
• Serve hot with curd,pickle and kachumer salad for lunch/dinner and with green chutney for breakfast/snacks

The other day I was chatting with Tara and discussing the marinates for our grilled chicken and I mentioned to her the green masala and she requested me to put it up here… so here it is dear for u 🙂

• 1/2 bunch of mint leaves
• 1 bunch of coriander leaves
• 1 tbsp coriander seeds
• 6-7 dry red chillies (reduce if u dont like spicy food)
• 2-3 green chillies (again depends on u)
• 1-inch cinnamon
• 4 cloves
• 2-3 black pepper seeds
• 1 black cardamom (u can use green also if black is not there)
• salt to taste

grind the above to a coarse powder, mix with Olive oil and marinate the chicken overnight in the fridge and then grill as usual

PS: I have been running really really really busy will reply to all the comments soon…