Hello Friends!!! I am back with this awesome tasting recipe from colocasia leaves. It is a steamed recipe and can be best had at anytime of the day with a cup of tea or roti or paranthas.
Let us start cooking!!!
Ingredients:
Arbi patta: 2 nos (washed)
Besan: 6 tbsp
Oil: 1 tbsp
Jaggery: 1 ½ tbsp
Lemon Juice: 1 tbsp
Ginger: ½ tsp grated (optional)
Coriander leaves: 2 tbsp finely chopped
Sesame seeds: 3 tsp
Red Chilly powder: 1 tsp
Coriander powder: 2 tsp
Turmeric powder: ¼ tsp
Salt as per taste
For the tadka:
Oil: 1 tbsp
Mustard seeds: 1 tsp
Sesame seeds: 2 tsp
Curry leaves: 5-6
Green Chilly: 1 (deseeded and cut lengthwise)
Method:
1. In a bowl mix together besan, oil, jaggery, lemon juice, ginger, coriander leaves, sesame seeds, red chilly powder, coriander powder, turmeric powder and salt. Add arnd 2-3 tbsp of water to make a thick paste.
2. Keep one leaf on a plate.
3. Apply the prepared mixture evenly on the leaf.
4. Keep another leaf over it.
5. Apply the remaining mixture on it.
6. Roll the leaves.
7. Prepare the steamer. I took a kadai filled with some water. Let it come to a boil. Take a perforated utensil and keep the rolled leaf on it. Keep the utensil in kadai making sure the utensil is quite above the water. For this you need to put some stand into the kadai.
8. Cover the kadai and let the leaf cook on sim flame for 20-25 minutes.
9. Now cut the rolled leaf into pieces.
10. In another pan heat oil. Add mustard seeds and let them splutter.
11. Add sesame seeds and fry for a few seconds.
12. Add curry leaves and green chilly. Fry for few seconds.
13. Add the pieces of arbi patta and cook for 1-2 minute.
14. Take out in a bowl and serve hot.
Tips:
1. While washing the leaves make sure you do not break them. Always remove the stem from the leaf.
2. Jaggery and lemon juice can be substituted by sugar and amchoor powder.
3. For the pattas to be soft I always add oil.
See you soon with a new recipe till then Happy Cooking!!!
Let us start cooking!!!
Ingredients:
Arbi patta: 2 nos (washed)
Besan: 6 tbsp
Oil: 1 tbsp
Jaggery: 1 ½ tbsp
Lemon Juice: 1 tbsp
Ginger: ½ tsp grated (optional)
Coriander leaves: 2 tbsp finely chopped
Sesame seeds: 3 tsp
Red Chilly powder: 1 tsp
Coriander powder: 2 tsp
Turmeric powder: ¼ tsp
Salt as per taste
For the tadka:
Oil: 1 tbsp
Mustard seeds: 1 tsp
Sesame seeds: 2 tsp
Curry leaves: 5-6
Green Chilly: 1 (deseeded and cut lengthwise)
Method:
1. In a bowl mix together besan, oil, jaggery, lemon juice, ginger, coriander leaves, sesame seeds, red chilly powder, coriander powder, turmeric powder and salt. Add arnd 2-3 tbsp of water to make a thick paste.
2. Keep one leaf on a plate.
3. Apply the prepared mixture evenly on the leaf.
4. Keep another leaf over it.
5. Apply the remaining mixture on it.
6. Roll the leaves.
7. Prepare the steamer. I took a kadai filled with some water. Let it come to a boil. Take a perforated utensil and keep the rolled leaf on it. Keep the utensil in kadai making sure the utensil is quite above the water. For this you need to put some stand into the kadai.
8. Cover the kadai and let the leaf cook on sim flame for 20-25 minutes.
9. Now cut the rolled leaf into pieces.
10. In another pan heat oil. Add mustard seeds and let them splutter.
11. Add sesame seeds and fry for a few seconds.
12. Add curry leaves and green chilly. Fry for few seconds.
13. Add the pieces of arbi patta and cook for 1-2 minute.
14. Take out in a bowl and serve hot.
Tips:
1. While washing the leaves make sure you do not break them. Always remove the stem from the leaf.
2. Jaggery and lemon juice can be substituted by sugar and amchoor powder.
3. For the pattas to be soft I always add oil.
See you soon with a new recipe till then Happy Cooking!!!
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