Arbi Kay Pattay or Colocasia Leaves

 

Arbi kay pattay also known as Colocasia leaves is a traditional Gujarati dish, made with big green leaves. The chickpea flour based batter is applied on the leaves and is tightly rolled up, steamed, cut, sliced into one inch roll than sautéed into a tomato paste.

Arbi kay pattay or taro is a vegetarian dish, served as a side dish or as a light main. This dish can get ready in 45 minutes or less. These are an absolute game-changer. You may be surprised at how great these taste!

This recipe can be made as a crispy Indian snack-appetizer or as a perfect side dish with your meal. It is sure to be loved by your friends and family!

This is how my grandmom use to make and now my Mom use to follow the same recipe. I use to observe both of them. My Mom made this recipe just a week back, so I thought about posting this recipe on my blog.

You can use pressure cooker, microwave, instant pot or your regular steamer basket if needed. We are using the regular steamer for steaming taro.

Apply chickpea flour batter on the leaves and tightly roll them up. Now, grease some oil on the steamer and place those leaves on the regular steamer basket, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.

You can the slice the colocasia leaves into one inch thick roll than sauté them into the tomato paste, serve it with chapati or enjoy it as a starter.

I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic.

HOW TO MAKE ARBI KAY PATTAY

The process of making Arbi kay pattay is little long as there are various steps involved into it.

1. Preparation - The Colocasia leaves are available in any Asian grocery store or farmer’s market. Just pick the fresh green ones. 

2. Prepare the batter - Wash, dry and trim the stems. Make thick Chickpea flour batter, and apply it on the leaves and tightly roll it up.

3. Steaming - Steam the leaves in a steamer for 15-20 minutes till the colocasia leaves gets nice golden color than carefully flip at the other side too. 

4. Assemble - Keep it aside to cool. When they cool down, slice and cut each taro into 1 inch thick roll.

5. Tempering - Heat a hot pan, stir it by melting a butter into a pan. Add pinch of asafoetida, chopped tomatoes and sauté them for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them for a minute.

6. Add colocasia leaves - Add arbi kay pattay or taro in the tomato paste and garnish them with cilantro leaves. Mix them to give it a nice flavour and serve it with chapati or enjoy them as a starter!

STEP BY STEP TO MAKE COLOCASIA LEAVES

 

1. This is how Taro leaves look like. Rinse the leaves first, and pat them dry.

2. In a mixing bowl, add all the ingredients mentioned for the batter - chickpea flour, salt, red chilli powder, coriander powder, carom seeds (ajwain), green chillies, garam masala also squeeze the lemon into it. Add some water slowly to make a thick paste.

3. Remove the thick stem of the leaves and gently apply the paste using hands preferably spread it all over the leaf and roll it up. Prepare all the leaves like this.

4. Repeat these steps for all the 5 leaves and keep them ready.

5. You can use pressure cooker or an instant pot or your regular steamer basket if needed. We are using the regular steamer so grease some oil and place those leaves in the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the other side too. Keep it aside to cool.

6. When they cool down, cut each taro leaves into 1 inch thick roll.

7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida, stir-fry it for a minute. Add chopped tomatoes, sauté for 5 minutes on low flame than add spices like salt, red chilli powder, coriander powder, cumin powder, garam masala and stir-fry them. Add colocasia leaves or taro and mix them in tomato sauce and serve it with chapati or eat them as a starter and enjoy!!

ARBI KAY PATTAY OR COLOCASIA LEAVES

Serves : 3-4 People

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Author : The Food Root

For making 5 Arbi Kay Pattay or Colocasia Leaves Recipe

Ingredients

For the Chickpea Batter

½ cup chickpea flour

¼ tsp coriander powder

¼ tsp carom seeds (ajwain)

¼ tsp red chilli powder 

¼ tsp garam masala powder

2 green chillies

Squeeze ½ tsp lime juice

¾ tsp salt (or to taste)

For Tempering

2 tbsp cooking oil

2 tomatoes, chopped

pinch of asafoetida

½ tsp coriander powder

½ tsp cumin powder

½ tsp red chilli powder

¼ tsp garam masala powder

¾ tsp salt (or to taste)

chopped cilantro leaves for garnishing

Preparation

1. Rinse the colocasia leaves and pat them dry.

2. Place another leaf upside down and trim the stem of the leaves.

3. Meanwhile make the chickpea batter. To make the batter - take a big bowl, add all the ingredients like chickpea flour, salt, red chilli powder, carom powder, green chillies, coriander powder, and squeeze half lime juice. Add some water slowly to make a thick paste.

4. Apply the paste all over the leaf using the hands. Prepare all the leaves like this.

5. We are using the regular steamer basket for steaming the leaves. Grease some oil on the steamer and place the leaves on the steamer, cover it with a lid, steam it for 15-20 minutes or until they are turned golden brown than carefully flip at the same time other side too. Keep it aside to cool.

6. Cut each roll into 1 inch thick slices.

7. For tempering heat a hot pan, stir it by melting a butter in a pan. Add pinch of asafoetida stir-fry it for a minute, than add chopped tomatoes, sauté for 5 minutes on low flame or so than and add spices like salt, red chilli powder, coriander powder, cumin powder and stir-fry it for a minute.

8. Add colocasia leaves or taro, garnish with chopped cilantro leaves, mix them to give it a nice flavour and serve them with chapati or you can also enjoy them as a starter!

Notes

1. You can also fry them in a oil after steaming and eat them as a starter.

2. You can also steam colocasia leaves in your regular steamer, microwave, pressure cooker or an instant pot.

3. You can also use a pinch of turmeric powder while cooking arbi kay pattay.

4. Squeezing lime juice in the chickpea batter is totally optional.

5. I make the tomato sauce with no onion and no garlic. Though if you want you can add both onions and garlic. 

Restaurant Style Malai Kofta Recipe

Malai Kofta is a North Indian dish originated from the Mughlai cuisine. This dish is buttery rich, soft and sweet in taste. It goes well with naan or steamed rice.

Malai means heavy cream and Kofta refers to the paneer (cottage cheese) khoya balls. It’s a rich dish perfect for parties and special occasions. Malai Kofta is a quick and easy main dish that can be prepared in less than 30 minutes.

This dish is such a hit at all Indian restaurants. There is nothing better than trying out this yummy restaurant style malai kofta recipe. It's one of the best vegetarian punjabi recipes.

My Mother recently surprised us with this dish. It's already been made twice this week at our home. The moment I looked at this dish, I couldn't resist taking the picture for my blog and post it for you guys. I'm super duper excited to share the recipe with you all. I tried this recipe and it came perfect like restaurant style. It is mainly served for lunch and dinner with naan and steamed rice.

The stuffing of koftas are made from mashed khoya, grated paneer (cottage cheese), mashed potato and nuts. Then they are deep fried into hot oil. When the koftas are ready they are gently dipped into rich gravy. This gravy is made from onion, tomatoes and indian spices. It's butterly and bright yellow in color. Malai Kofta is mostly sweet in taste but i always try to tame it a bit.

It's one of the easy malai kofta recipe. The recipe is wonderfully rich, hope you guys love it. Please, let me know in the comments below!

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Malai Kofta Recipe

Serves : 4 People
Preparation time : 15 minutes
Total time : 30 minutes
Author : The Food Root

Ingredients

For gravy

2 tablespoons, butter
1/2 inch long, ginger, grated
4-5 cloves garlic, finely chopped
2 medium onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon, salt or as per taste
3/4 teaspoon, cumin powder
1/4 teaspoon, red chilli powder
1/4 teaspoon, turmeric powder
1/4 teaspoon, garam masala
3/4 teaspoon, coriander powder
1/2 teaspoon, sugar
2 green chillies, chopped
1/2 cup, water
1/2 cup, milk
1/4 cup, fresh cream
1/2 cup, khoya

For kofta

Oil for deep frying
1 cup or 100 gram, grated cottage cheese
1/2 cup or 50 gram, mashed khoya
1 mashed potato
2 tablespoons, corn flour
1/2 teaspoon, salt
1/2 teaspoon, garam masala
1/2 cup, cashews and raisins, chopped

Method

1. Heat butter in a pan, add ginger and garlic and stir-fry until fragrant. Add chopped onion, cook over medium heat, stirring occasionally, for 3 minutes. Next add chopped tomatoes and cook for another 3-4 minutes or so.

2. Then add salt, cumin powder, red chilli powder, turmeric powder, garam masala, coriander powder, sugar and chopped green chilli. Mix everything well. Stir it nicely and cook them on low flame.

3. Add 1/2 cup of water, 1/2 cup of milk, 1/4 cup of fresh cream and 1/2 cup of khoya into the pan and stir occasionally, or for 6-7 minutes.

4. Next, to make kofta, we will take grated cottage cheese, mashed khoya, mashed potato, corn flour, salt, garam masala, chopped cashews, raisins in a bowl. Mix well and knead them into a dough and divide the mixture into the smooth balls.

5. While shaping the balls for koftas, heat the oil in a pan for deep-frying them. Once the oil is hot, dip koftas gently into the hot oil.

6. Once it’s browned from the one side, flip it over and do the same, and place it on the tissue paper.

7. Dip koftas into the gravy just 5-10 minutes before serving and enjoy!

Notes

* You can also stuff kofta with grated paneer, mashed potato and nuts and not add khoya into it but I recommend to add khoya in the koftas as it bring more creaminess and sweet texture in the recipe.

Sautéed Broccoli And Carrots

Heat up your pan and get ready to dig in to the best sautéed broccoli and carrots recipe that goes well with noodles, steamed rice or a vegetable platter.

This dish is a crispy and crunchy which will definitely surprise you! It’s a party in your mouth with lot of explosions. A perfect vegan dish for anytime of the day and gets ready in less than 15 minutes.

Sautéed broccoli and carrots is a colourful and delicious side dish. It's super simple and super easy to make. I make these sautéed vegetables recipe so often at our house, as my family love this recipe. I make this dish with carrots, broccoli and bell peppers as these are my favorite vegetables.

Broccoli is the best of all the cruciferous vegetables. It can be eaten raw, but blanching it in boiling water helps it give to a more crisp-tender texture. It protect your body from various diseases. It is rich in dietary fiber, minerals, nutrients and antioxidants. t’s a rich source of Vitamin A, K, C and many other minerals.

Carrots are the versatile vegetable and can be used in various dishes. It has a crunchy texture and a sweet taste. It comes in red, orange and yellow color which is due to pigments. Carotene makes the carrot orange and anthocyanin makes it bit yellow and red. They are rich in Vitamin A, B8, C, L, Folate, Potassium, Iron, Copper and Manganese.

Bell Peppers gives colorful, crispy, crunchy, sweet and salty flavour to the recipe. It comes in three colors - green, red and yellow. You can use pepper of any colour in the dish. They are an excellent source of vitamin A and C and are also a good source of dietary fibre, vitamin E, B6 and folate.

I typically serve this comfort meal as a side dish but you can serve it as an easy appetizer. It is a nutrient dense meal, so tender and tasty which fills you up quickly and tastes best with noodles, steamed rice or a vegetable platter.

How To Make Stir-Fry Vegetables?

It requires basic ingredients you likely have on hand like -  broccoli, carrots, bell peppers, olive oil, a splash of vinegar and flavourful herbs and spices.

1. Add harder veggies first, followed by softer veggies.
2. Only cook the veggies until they’re tender and crisp, but do not overlook them.
3. Feel free to substitute your favourite veggies.
4. Add your choice of flavourful herbs and spices.
5. Add your choice of sauces or condiments, which add flavour boost to your food, and make it savoury, sweet or spicy.
6. Extra virgin olive oil is perfect for sautéing vegetables but in case you don’t have olive oil in hand, you can use butter.

This recipe is a beautiful blend of carrots, broccoli and bell peppers. I totally adore the combination of these beautiful veggies. I'm a great fan of these veggies, but feel free to substitute your favourite veggies. You can control your spice level according to your taste preferences and requirements.

I love making this recipe a lot. It has so much flavours and textures. It tastes best when vinegar and cayenne powder is added, and is served hot.


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To prepare this yummy dish, first blanch broccoli in hot water then drain them into the bowl of cold water and strain them again and keep it aside for some time. Next, heat olive oil in a pan over medium-high heat, and add carrots and stir-fry them for 3 minutes or until they are tender. Add bell peppers, stir-fry for 2 minutes but do not overcook. Add the broccoli and stir-fry for 2 minutes. Add garlic cloves and sauté for 1 minute. Then add cayenne powder and stir-fry for 1 minute. Season with salt to taste and sauté them for 2 more minutes. Drizzle vinegar and sauté for 1-2 minutes and enjoy.

Make it exciting, but not bland or boring. Add your favourite veggies and condiments and your kids will love it!

Check out my other post on easy and yummy stir-fry recipe - Sautéed Broccoli with Bell Peppers and enjoy!!

Sautéed Broccoli and Carrots

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 3 people
Author: The Food Root

Ingredients

1 tbsp extra virgin olive oil or butter
2 large carrots (cut them into thin strips)
1 medium broccoli florets  (300 grams)
1 medium bell pepper (Remove the seeds and cut 1/4 inch slice off)
3 garlic cloves, finely chopped
1/4 tsp salt or as per taste
1/4 tsp cayenne pepper (optional)
1 tsp rice vinegar

Method

1. Bring in a large pot of water to boil. Meanwhile, fill a bowl with a cold water preferably with ice cubes in it. Set it aside. When the water is boiling, add 1/2 tbsp of salt and broccoli florets. After 3 minutes, remove the broccoli with a slotted spoon or drain the florets in a colander. Now plunge them into the bowl of cold water and after 1 minute, strain them again.

2. In a pan, heat 1 tbsp of virgin olive oil or butter. Reduce to low medium heat, when the oil is hot enough, add carrots and sauté approximately for 3 minutes or until they are tender.

3. Then, add bell peppers, and stir well for 2 minutes or until they are tender, but do not overcook.

4. Add the broccoli and toss it for 2 minutes.

5. Next, add garlic cloves and sauté for 1 minute.

6. Season to taste with salt and cayenne powder and stir well for 1 minute.

7. Drizzle vinegar and continue to stir-fry about 2 minutes. Serve Sautéed Broccoli And Carrots and enjoy!

Notes

1. In addition to the florets, the broccoli stems are edible. The stems work well in a stir fry recipes but make sure to peel the skin and cut them into thin circular shape.

2. You can drizzle any sauce you want like - soy sauce, miso sauce or barbecue sauce to enhance the flavour of the meal.

3. You can add lemon and this will enrich your recipe.


* Keep it simple and find vegetables you actually enjoy eating, and try Sautéed Broccoli and Carrots and let me know how you like it!!

Mango Blueberry Smoothie

Mango Blueberry Smoothie is a simple, healthy rich dessert which will wake up your taste-buds and gives you instant energy. This is my go-to smoothie recipe, and is vegan and gluten free.

Since summer in India doesn’t seem to end anytime soon, indulge in this delicious mango blueberry smoothie. It’s full of natural fruit flavours and sweetness. It's a delicious and healthy way to start off a day, and the flavours that comes out from the drink is absolutely delightful.

This 7-ingredient recipe is totally refreshing for a hot summer day and is topped with finely chopped nuts. It’s creamy but light, and loaded with rich flavors and fresh fruits.

This blueberry mango smoothie is one of my favorites ever and is perfect for summer. It's a perfect breakfast smoothie for busy mornings and helps in maintaining good health.

This smoothie is high in fibre, potassium and a powerhouse of antioxidants. It’s full of vitamins and minerals, and has a quality source of protein which helps you feel full for hours.

Mango season would be totally deprived of it glory if you don't try this delicious mango berry smoothie. It is packed with nutrients and fresh seasonal fruits. You should definitely try this before the mangoes vanish from the market.

Mangoes are a versatile and an interesting fruit. You can add them in slushies, cakes, ice-creams, salads, smoothies, dips, pickles, or sweet-dishes. Though, I don't love mango so much but I love adding them in smoothies.

I've also added 1/2 cup of fresh blueberries. They are a popular summer treat which gives a fresh and crisp flavor to the smoothie. Blueberries are packed with various health benefits, and can make the smoothie more wholesome and nutritious, and, it's texture is extremely surprising.

After a bit of trial and error, I used some of the most healthful smoothie ingredients like -

Fruits - Mango, Blueberries
Thickener - Greek yogurt, Ice cubes (optional)
Liquid base - Almond milk, Water (optional)
Flavoring - Vanilla extract, Honey
Protein and Fats - Nuts and seeds for toppings

Toss the ingredients in, blend and you are all set! It’s super easy, super light, super refreshing and a very healthy smoothie recipe.

Hope you love this healthy breakfast smoothie recipe. Let me know in the comment section below!
Much love!
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IF YOU LOVED THIS RECIPE, YOU'LL DEFINITELY LOVE:

TROPICAL SMOOTHIE

MANGO BLUEBERRY SMOOTHIE

Serves : 2 People

Preparation time : 5 minutes

Total time : 5 minutes

Author : The Food Root

Ingredients

2 fresh ripe mangoes
1/2 cup fresh blueberries
1/2 cup plain or greek yoghurt
1/2 cup almond milk
1 teaspoon, vanilla extract
2-3 tbsp water (optional)
1 tsp honey or maple syrup
3-4 pieces crushed ice (optional)


Garnish with your choice of fruits, nuts and seeds.

I added -
2 almonds, crushed
2 walnuts, crushed
2 pistachios, crushed
1 tbsp, pomegranate seeds
1 tbsp, cantaloupe seeds

Method

1. Peel the mangoes & cut them into small pieces.

2. In a blender, combine mango chunks, blueberries, greek yogurt, almond milk, vanilla extract and water. Blend for 2-3 minutes, until smooth.

3. Add a little sweetener - honey or maple syrup, if you like.

4. Add crushed ice and blend again for 2-3 minutes.

5. Pour the mango blueberry smoothie in a bowl and garnish with your favourite toppings like fruits, nuts and seeds. Serve fresh and enjoy! 

Notes

1. If you want to keep your smoothie vegan, you can use coconut, hemp, soy or almond milk else you can also use the nonfat milk.

2. If you prefer a thicker consistency, use less liquid. If you prefer a thinner consistency, add a little more liquid.

3. You can also add frozen fruits or add crushed ice to make your smoothie slightly slushy.

Tropical Sunshine Smoothie

Tropical Smoothie Bowl

It's Mango Season!!! It's that glorious time of the year, where shops and markets are flooded with fresh and juicy mangoes. It's a great time to experiment new recipes with fresh seasonal fruits, so if you get your hands on some, stop yourself from eating them all plain and make a smoothie instead.

Beat the heat on a hot summer day and hydrate yourself with a cool smoothie, filled with frozen mango, banana and orange juice! This fresh fruit smoothie provides you with essential vitamins and minerals. They are a great way to nourish your body with nutrients and are a healthy addition to your daily diet.

This smoothie is vegan, gluten free, guilt free and absolutely delicious! A spoonful of this tropical smoothie taste anything like sunshine. This smoothie is my favorite because of its luscious, creamy texture and wonderful flavor.

This smoothie will refresh and rejuvenate your day. It's very simple and a delicious recipe, you can have this smoothie at any time of the day. It's low in sugar and perfect for a morning breakfast.

The tropical flavors of this sunshine smoothie is refreshing. It's very healthy for breakfast and quick enough for a dessert. This delicious smoothie can be made in less than 5 minutes. It is one of the reasons, i like it so much. All you need is blender, your favorite fruits and milk.

Start with a base, like a banana, then add frozen mango chunks and orange juice in a blender. Add 1 cup of milk. There are varieties of milk to add like coconut, almond, soy or hemp milk. I added coconut milk. It gives a nice creaminess, nutty flavor and a sweet taste to the smoothie. You can also add greek yogurt, if you want. Add sugar or your favorite sweetener. I added honey. Blend all these ingredients in a blender, until smooth and serve. Decorate with your choice of nuts and seeds, and, enjoy your tropical sunshine smoothie bowl.

Treat yourself with this delicious and easy smoothie and let me know how you like it in the comments below. You can also follow us on Facebook, Pinterest, Twitter and Instagram and subscribe by email so you don't miss any of our new recipes. Enjoy and have a bright sunshine day! ☀️

Sunshine Smoothie Recipe

Serves: 2 people
Preparation time: 2 minutes
Cooking time: 2 minutes
Author: The Food Root

Ingredients

1 cup ripe banana 

1 cup mango chunks, frozen

1/2 cup orange juice

1 cup coconut milk (use more or less depending on how thick or thin you like it)

1 tbsp honey or your favorite sweetener, if needed

A handful of ice cubes

Garnish with your choice of fruits, nuts and seeds

I added -

2 cashews, crushed

2 walnuts, crushed

1 tbsp cantaloupe seeds

1 tbsp buchanania lanzan seeds

Method

1. Place all the ingredients in the blender and blend until smooth.

2. Pour the smoothie in a bowl and garnish it with toppings like nuts and seeds. Serve and enjoy your tropical sunshine smoothie!

Notes

1. If you prefer a thicker consistency, use less liquid. If you prefer a thinner consistency, add a little more liquid.

2. If you want to keep your smoothie vegan and gluten-free, you can add coconut, almond, soy or hemp milk.

3. You can garnish your smoothie bowl with your choice of fruits, nuts and seeds.