Saturday, September 21, 2019

Poi Saag /Indian Spinach Ki Dhal n Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast

Poi Saag /Indian Spinach Ki Dhal n Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast  

Poi Saag /Indian Spinach Ki Dhal( Bengali Delicacy ) 
  • Thur Dhal - 1/2 cup 
  • Turmeric Powder -1/4 th tsp 
  • Poi Saag /Indian spinach - Roughly chopped -2 cup's 
  • Salt to taste
  1. For seasoning 
  • Ghee -2 tsp 
  • Cumin seeds -1/2 tsp 
  • Bay Leaf -2 
  • Red Chilly -3 , broken 
  • Hing /Asafoetida -2 pinch
  •  Garlic Flakes - 10 to 12  , chopped
Wash n pressure cook thur dhal along with turmeric powder .Cool n churn it .To it add chopped Indian spinach  n pressure cook for just 1 whistle ,Add salt . 

In a pan melt ghee, add cumin seeds , bay leaf, broken dry red chilly , hing  n n chopped garlic  flakes n fry till reddish brown n pour this over the cooked saag dhal n mix well . Drizzle little chilly powder above ( optional ) 

Ajwaini Arbi /Taro /Colocasia Roots Tawa Roast  

  •  Arbi/Taro/colocasia roots -4 huge 

To mix as powder 
  • Chickpeas flour/Besan -1/2 cup 
  • Rice flour-1 tblsp 
  • Amchoor powder-2 tsp 
  • Ajwain /Caraway seeds -1 tsp 
  • Red Chilly Powder -1 tsp
  • Salt to taste
  • Oil to shallow fry 

Pressure cook taro roots for 1 to 2  whistle ..But make sure dont over cook n make it mushy  .It has to be just cooked. cool them completely , then peel the skin n slice them . 

In a plate add besan, rice flour, amchoor powder, Ajwain, Red chilly powder n salt ..mix well .. 

Now place the cooked sliced taro roots n press gently on both sides so that the masala mix coats well ... do so for all the sliced taro roots . 

Heat a tawa, drizzle oil n place the masala coated taro roots n roast till crisp on both the sides . 

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