Pages

Saturday, September 14, 2013

Lasuni Kabab


Lasuni Kabab


Food Blogging Marathon from 2/9/2013 to 30/9/2013. 

Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

I love Alkudi/Arvi/Arbi/Colocassia tubers in any form. Just boiled in salted water, I can eat 8-10 in one go. They are slimy when cooked and my daughters would not touch them. One day I was being adventurous in the kitchen and was frying up a storm. I had some  boiled and peeled Alkudis/Arvis in the fridge. I fried a couple to see how they will be. They were so crisp and wonderful to eat that I decided to make a marinade and fry to make Kababs. Tried a few different marinades but this became a hit with my family and so here is my recipe for alphabet L

Ingredients:

250 gms Alkudi/Arvi/Arbi/Colocassia tubers
salt to taste
some rice flour mixed with a little salt to dredge/coat the kabab
Oil for frying the kababs

For the Marinade:

1/2 cup sour dahi/curds/yougurt
8-10 peeled garlic 
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/8 tsp hing asefotida powder
1 tblsp lime juice, 
little extra salt for the marinade.

Blend everything together in the small jar of your mixer/blender. 

Marinade will look like this.
Dahi should be sour. Sometimes some Alkudis will irritate the throat unless good amount of sourness is in the recipe. So be generous with lime juice.

These are the tubers of Colacassia leaves. They are called Alkudi in Marathi and Arvi or Arbi in Hindi. 
Boil them in plenty of water with salt added to it till they are soft and well cooked. Keep in water till cool so the salt will be well absorbed. Drain and let cool. 
                                                                         
When cool enough to handle
peel all of them. They are very slimy so be careful while peeling. 
                                                    Now press between your  palms  to flatten them. They will look  like these.                                                        
 Now dip and coat the flattened Alkudi/Arvi with the marinade and keep aside for 10 minutes or till the oil is hot for frying.
 Remove one flattened Alkudi/Arvi and roll in the dry rice flour and keep in a plate. Do the same with all the Alkudis/Arvis. 
 They will look like this.  
                                                                                     
                                                
                                                    
Fry in hot oil till dark golden brown. 





 
Remove on a plate lined with paper towels.

                       
  Serve hot with tomato sauce or chutney of your choice.
I have served with tamarind and jagery sauce and tomato sauce.
These are incredibly crisp kababs. Not a trace of sliminess of the boiled Alkudis/Arvis will be there once they are fried.

This is my 5th recipe in Miscellaneous category.




logo by Preeti.
http://spicingyourlife.blogspot.in/


20 comments:

  1. wow thats a very innovative and yummy kabab dear :) looks so delicious :)

    ReplyDelete
  2. interesting one never thought of kababs with this veggie sounds nice got to try.

    ReplyDelete
  3. this is a great alternative to the regular paneer and potato kababs

    ReplyDelete
  4. Super crispy kababs, just mouthwatering here.

    ReplyDelete
  5. Delicious ,crispy lasuni kebabs...

    ReplyDelete
  6. I have been seeing many recipes using colocassia and never heard of it or seen it but now I see photo I realize this is what we call eddoe in the Caribbean and in Dutch, my Mom's language it is called tayer and very common in Suriname where my Mom's family is from. We cook it so many different ways. Now I can try all the colocassia recipes I have seen :)

    ReplyDelete
    Replies
    1. Its called eddoe/taro roots Mireille..

      Delete
  7. oh wow..that marinade looks delicious..we make in a similar manner but the marinade is different..never ever though of posting this since it is everyday stuff..looks great.book marking!

    ReplyDelete
  8. Kebabs with arvi, now that sounds super yummy!!

    ReplyDelete
  9. I love arbi too and I just sprinkle the masalas leave it in the fridge and fry. Yum.Will try your version too...

    ReplyDelete
  10. We have always fried Arbi but though never with curds...love it as a just a snack as well..makes a great side dish...this marinade sounds wonderful!

    ReplyDelete
  11. Love this version of kabab with arbi.

    ReplyDelete
  12. This is so good. I have some arvi in my pantry. Will try this today...

    ReplyDelete
  13. and the kebabs look really good!

    ReplyDelete
  14. kebabs have come out beautifully!!! very delicious!!

    Sowmya

    ReplyDelete
  15. never used arbi in kebabs sanshya. I am def coming to dahanau:-)

    ReplyDelete
  16. Never would have guessed, you made these kababs with Sepankizhungu/arvi. Lovely way to get rid of the sliminess :)

    ReplyDelete
  17. Looks amazing, My daughter also do not eat this. Will try making it like what you have domn. I am sure they will enjoy it.

    ReplyDelete