Anshu's Food Odyssey

Achaari Arbi Fry has always been one of my favorite arbi recipes since childhood. Coated in a spicy-tangy masala comprising of crushed fenugreek, fennel and onion seeds, it certainly makes for a tongue -tickling side dish that goes fantastically well with tadke wali moong ki daal or even plain simple raita. This is one dish that I try to make at-least once a week as it's also loved by my husband. Besides, when it comes to arbi dishes, there are few more recipes that you may want to give a try; " Chatpate Achaari Arbi Tuk " and my " No Onion-Garlic Punjabi Style Tamatar wali Arbi " are few of them. Without wasting any time further, let's get started with the recipe of " Achaari Arbi Fry ". Punjabi Style Achaari Arbi Fry Ingredients 1. Arbi/Taro Root (peeled and sliced thinly) - 2 cups 2. Salt - as per taste 3. Ajwain (carom seeds) - 1 tsp 4. Jeera (cumin) - 1 tsp 5. Haldi (turmeric powder) - 1 tsp 6. Red chili powder -

Navratras are round the corner and most of us would be keeping fast during the 9 auspicious days. In case you have got bored of trying the normal fast delicacies, here I bring for you a teekhi-chatpati arbi recipe which will surely give a kick to your fasting taste buds. Do try it and don't forget posting your feedback on how it turned out. Ingredients 500 grams Arbi (Colocasia) Sendha Namak (as per your taste) 1 tsp black Salt 1 tsp dry mango powder (amchur) 1 tsp roasted cumin powder 2 tbsp thick curd(slightly sweetened) 1 tbsp sweet tamarind chutney 1 tbsp green coriander mint chutney 1 tbsp chopped cucumber 1 tsp finely chopped green chillis For Garnishing Finely chopped coriander Few pomegranate seeds 1 tsp roasted/fried peanuts Method 1. Boil arbi for about 1 whistle in pressure cooker. 2. Peel off the skin. Press each arbi a little in your palms and fry until crispy. 3. In a serving platter, place the crispy arbi and top it up with all