Arbi leaf Roast

I was super excited when I saw arbi leaf for the first time in Flemington markets, Sydney. So was I when I saw them in Mustafa, Singapore!!!
Reason: Arbi leaf curry is my favourite and so is it for my daughters!

Arbi leaf scientific name is "Colacasia" leaf and in tamil is known as "Sepamattai elai or sepanghazhangu elai".

Very old recipe....easy to make and very tasty, these make a good roast vegetable to accompany a traditional lunch of sambhar, rasam or can make a good starter when you invite guests over!

Ingredients
Arbi leaf - 10 (cut the stem and the thick vein at the back of the leaf. Wash nicely and keep aside)
Tuar dhal - 3/4 cup
Channa dhal - 1/4 cup
Dried red chillies - 3 or 4 (depends on how hot you want it)
Asafoetida - little
Salt - to taste
Olive oil or Sunflower oil - 1tbsp (for shallow fry only)

Method
Soak tuar dhal, channa dhal and chillies in a small blender with 1/4 cup of water for 15 mins. Then add salt and asafoetida to taste and grind into a paste. Add more water if necessary. Do not put too much water, the paste should be thick enough to spread on the leaf and not runny.

 Apply the paste on the back of the leaf evenly. Roll the leaf from the bottom towards the top. Keep aside. Repeat the same for all the 10 leaves.

Now if you have a steamer you can place the rolled leaves in the top section and steam for 10 mins.
Since I dont have one, I use a deep pan in which I put little water at the bottom and place a dish on top which should be above water and hold the leaves. Then close the pan with a lid. See below to have an idea of what I mean.....(this is exactly how you steam modaks)

Steam for 10 minutes. Then transfer the steamed leaves on to the benchtop for it to cool down. After 10 mins cut horizontally with 1/2 inch gap inbetween.

Heat a pan, pour oil and put the cut circles.

Fry on both sides until golden brown. Serve when hot and crispy.

Tip: You can store the steamed, rolled and cut leaves in the fridge for upto 2 days and shallow fry just before you serve.

Vetha kozhambu

Hubby not in town = salads, pasta and easy cooking!
Well....thats what I have been doing for more than 2 weeks now, decided to do some real cooking today....
Vetha Kozhambu, Keera Masiyal and Tomato Rasam!

Vetha Kozhambu
Ingredients
Tamarind water - 2 cups (soak 1 ball of tamarind in 2 cups of hot water, squeeze out the juice from the tamarind, if using ready paste - use 11/2 - 2 tbsp of paste).
Jaggery - 1tsp
Salt to taste
Vegetable - 1 small cup (sweet potato, small onion, red pumpkin, drumstick, garlic are most commonly used for this kozhambu)

For Tadka
Gingerly oil - 1tbsp
Channa dhal - 1/2tsp
Methi dhana - 1/2 tsp
Mustard seeds - 1/2 tsp
Asafoetida - little
Curry leaves - few
Rice flour - 11/2 tsp
Sambhar powder - 2 tsp

Method
My first tip for vetha kozhambu is to keep all the tadka ingredients and tamarind water ready because the oil can get hot really fast.

In a deep dish, heat oil and fry the small onions and or garlic for 3 mins. Keep the onions/ garlic aside.

If not using small oinons, heat oil and add the channa dhal and methi dhana first. When channa dhal turns slightly gold, add the mustard seeds and curry leaves. When they splutter add the asafoetida, sambhar powder and rice flour all at the same time. Fry them for 1 mins....dont let the powder turn black!

Then add the tamarind water, salt, jaggery and the desired vegetable.

Let boil for atleast 20 minutes and vegetable is cooked. Add more water if required and simmer till reduced.
Since you add rice flour, note the kozhambhu will thicken fast.

Penne in Marinara Sauce

This has to be the most loved dish by kids and can be made for all kiddy parties as its easy to make. It is also the best vegetarian option available when you travel overseas.....

Here we go .....

Ingredients
Penne Pasta - 250 gms (tube shaped pasta) (Boil the Pasta in water seasoned with salt and 1/2 tsp of olive oil).
Cheddar cheese - 50 gms
Broccoli - 1/2, cut in to florets
Red & Yellow Capsicum - 1/2 each, cut into squares
Red Onion - 1 small, chopped
Full Fat Cream - 50 ml (1/4 cup)
Milk - 1/4 cup
Salt & Pepper to taste

Marinara Sauce
Big red ripe tomatoes - 3 (1 Can whole or cut tomatoes in juice is also a good alternative)
Garlic - 4 cloves crushed
Olive oil - 3tsp
Italian herbs (origano, basil mix) - 1/2 tsp

Method
Sauce
Blanch the tomatoes (put the tomatoes in boiling water for 3 mins until skin comes off, peel off skin)
Grind the tomatoes (blanched or canned) into a thick juice in the blender.
In a deep dish, heat olive oil and add the crushed garlic. Now add the tomato puree and the Italian herbs. Cook for 15 mins, season with little salt and pepper.
You can refrigerate this sauce for upto 1 week.


Pasta

In a pan, heat some olive oil and add the onions. When they are transparent, add the capsicum. Fry for 5 mins. Now add the broccoli and the marinara sauce and simmer for 5 to 8 mins until broccoli is cooked. Add little salt and pepper as the sauce is already seasoned with salt and pepper.
Then add the cream, milk and the cheese together and simmer for a minute only or else the milk will curdle. Put the cooked pasta in the sauce and mix. No futher cooking is required.

Serve hot!

Pudina Pulao

Lunch at my place is Pudina Pulao and papad.....my kids love it!

Ingredients
Onion - 1 big (keep 1/2 for grinding)
Tomatoes - 1
Carrot, beans, peas, cauliflower, capsicum - any combo - 1 cup cut vegetables
Basmati Rice - 1 cup
Water - 2 cups
Coconut Milk - 1/4 cup
Cumin- 1 tsp
Bayleaf - 2
Cloves - 4
Salt, Chilli powder(add little only) & Garam masala to taste

Grind to a paste
Onion - 1/2
Garlic - 3 cloves
Ginger - 1inch
Green chilli - 1 small
Mint - 1 handfull
Poppyseeds - 1tsp
Cashewnut - 1tsp
Coriander - little

Method
In a deep pan, add 1 tbsp butter or ghee. Fry the spices (cumin, bayleaf & cloves) for a min. Add 1/2 cut onion and fry until transparent. Add capsicum (if required) at this stage and fry for another 3 to 4 mins. Then add tomatoes, ground paste and chilli powder, salt, garam masala. Fry for 5 mins.

Now add the vegetables, 1/2 cup water and simmer covered for 10 mins.

When vegetables are half cooked, add the basmati rice and cook closed for 5 mins. Let the rice soak all the masala.

Now add the balance 11/2 cup water and 1/4 cup coconut milk and cook with closed lid on low heat until all water is absorbed and rice is cooked. Keep closed (dum pakana) until it is served.

Serve after 15 mins with Raita or papad!

newbie!

Hello everyone,
This is my first try at blogging...I hope to bring you some interesting and favourite recipes from my kitchen.....

Enjoy reading and I would love your feedback!

Deepa G.....thank you for your encouragement!!

Deepa