Wednesday, December 25, 2013

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ARVI COLOCASIA ROGANI A VEGETARIAN ROYAL DISH

Dear foodies 
How are you? Thanks to FB I could only know how many great dishes you have posted at your blog. But could hardly read any. I was back home on a brief vacation and will vanish again into the deserts by next week. Sahara permitting,  this should be my last visit and will be in kitchen full time after that. There was not much of kitchen activities this time. But managed to make a awesome mango chutney from Jagrutis recipe.
Here is a great recipe from the book of Maharaja of Sailana. This has been a party dish since long. Spicing remaining same , one can try raw banana, yam, ratalu, Paneer , chicken , mutton etc.
THE RECIPE 
Here we will use fried Arvi in an awesome gravy of fried onion paste and spices. As usual , like most Sailana dishes, it will be cooked in ghee and not vegetable oil. Ghee is a very good fat as it is digested easily compared to vegetable fats. 
I had to make one deviation ( which I normally dont do) in garam masala . I did not have time to make Sailana Garam masala , so have used an improvised version. It is good .And moreover most of you might not have tasted Sailana masala , so you wont be able to make out the difference. Here we go.
INGREDIENTS
Arvi ( colocasia) 500 gms
12 gm salt for soaking Arvi ( not for the main gravy) 
200 gm Ghee 
75 gms onion thinly and evenly sliced.
6 level tsp chili powder ( you may use a less hot or Kashmiri chili) 
6 level tsp coriander seed powder
11/2 level tsp cumin seed powder
20 pcs pepper corn freshly ground
15 gms ginger scraped and ground.
120 gm curd
1. Bay leaf 
Salt to taste
Garam masala ( my version) You can use your version or an off the counter one. 
( grind the following) 
Cinamon 11/2 inch
cardamom 4
clove 4
mace 1/2 inch
nutmeg 1/8th of a nut
star anise 1/4 flower
( Take only 11/2 level tsp of this )
PROCESS
Peel the Arvi and cut to half lengthwise. Prick generously with a tooth pick or fork. Add salt in about 4 cups of water and soak the Arvi for 1/2 hr. Take out and wash in fresh water twice, wipe and keep aside.
Heat the ghee in a Kadhai , fry the Arvi in low heat till golden/ light  brown. Take out and keep aside.
Raw and fried Arvi

In the same ghee fry sliced onion to golden brown , remove and grind.
In the same ghee add the fried Arvi, fried and ground onion and all the above ingredients. Stir and mix well. You may need 1/4th cup of water .

All ingredients just added 

Cover and put on dum till the water dries out, almost completely and ghee separates.

Ready for use

Devour

I am pretty sure , you all will like it .


Happy Cooking 
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