Arbi, also known as, arvi, taro, ghuiya or mukh is the Indian name for the starchy, sweet, nutty-flavored edible root of the colocasia plant. Arbi recipes are fondly served as side dish as well as main dish. Some of ... More »
The arbi pickle is a spiced taro pickle. Made with a medley of spices like aniseed, chili pepper, fenugreek seeds and nutmeg to taste, the arbi pickle is a cooked pickle and can be stored but has a short shelf life in the summer. - 37.7742
Boil the arbi in salted water until nearly tender.
Strain and cool.
Peel and press a little.
Fry in very hot oil until brown.
Remove from the fire, add vinegar, ground spices, aniseed, red chilli powder, methi, salt, lemon juice, grated nutmeg, mace and cook... - 38.3026
If you are planning to have some spicy and tangy Indian vegetarian dish - then here is one of the best recipes you can try. All the ingredients are readily available in any Indian grocery shop and rest is little bit of cooking. Learn the tricks from chef... - 108.96
Manjula is showing a spicy stir fried arbi recipe that is typical to Indian cuisine. She makes them slightly crispy and they can be served as an appetizer. Carom seeds is the most important ingredient in the recipe, it gives a nice flavor to the dish. It is... - 99.4977
GETTING READY
1 Peel the arbi.
2 Wash thoroughly and dry.
3 Cut into big pieces.
MAKING
4 In a pan, heat the ghee.
5 Add in the arbi and fry until light brown.
6 In a separate pan, heat the ghee.
7 Add in ground onion, ginger, turmeric and red... - 46.2981
MAKING
1)Take a wok and heat ghee on medium heat, and add asafoetida and carom seeds.
2)Add next 4 ingredients, one by one and stir well.
3)Give few splashes of water and cover the wok. Cook for about 15 minutes until the arbis are tender.
4)Remove lid and... - 44.294
Cook the coclocasia in plenty of water till soft.
Leave to cool, peel and slice into thick roundels.
Soak the tamarind in a cup of water.
Heat the oil in a thick bottomed pan and place the cumin in it.
When the cumin begins to move around, add the rest of the... - 38.2221
Kachalu pickle is called a taro pickle in english. Spiced with garlic, ajwain and chili pepper, the kachalu pickle or taro pickle is simple and savory and goes well with all sorts of meals. - 27.922
Who said that only the Maouri people eat Taro? Well, here is an excellent Indian dish that uses Taro as its main ingredient. The aroma of the carom seeds make this dish extra fabulous! Enjoy making this awesome dish from this video! - 145.634
Clean and scale fish (if needed).
Make a few thin gashes on both sides.
Mix in a bowl salt, pepper, lime juice, soya sauce, green chillies.
Rub fish well with the mixture and keep aside for 1/2 hour.
Place the fish in a steamer.
Steam for 15-20... - 36.6898
Boil water in a large pan with 2 tablespoons salt.
Add fish and cook until done.
Drain fish carefully.
Sprinkle pepper.
Heat oil in a frying pan and lightly fry spring onions and fish, turning carefully.
Arrange the fried fish on a large serving dish.
Pour... - 37.1933
Remove all bony tissues from crab meat and flake it with a fork.
Heat oil in a pan, fry onions and ginger on a low heat for 1 minute, not allowing the onion mixture to brown.
Add stock or water, bring to the boil.
Add crab meat and seasonings.
As the sauce... - 39.296
Nilgiri Koftas In Tomato Onion Ghavy has a fine taste. The lime juice and kismis gives the Nilgiri Koftas In Tomato Onion Ghavy a two dimensional taste. Must catch it. - 44.7809
This is one of the common and very easy recipes of Karnataka. There are many variations to this recipe. You can prepare the same curry using arbi. You can prepare the same curry using shrimp which we call shrimp ghashi in konkani. - 37.8493
