#RenuRasoi #Aluchi Vadi #Steamed #Colocasia #Leaf #Snack Nowadays, during the monsoon season, very tender and small colocasia (arbi/taro) leaves are growing in my pot. Since I had very little time today, I prepared this quick version of Aluchi Vadi. It has the same delicious traditional taste but is much easier and faster to make. Ingredients (1 cup = 150 ml) *Washed & finely chopped colocasia (taro) leaves, – 2 cups *Tamarind – a lemon-sized piece *Gram flour (besan) – 1 cup *Rice flour – ½ cup *Red chilli powder – 3 teaspoons *Salt – 1½ teaspoons *Sugar – 1 teaspoon *Coriander powder – 3 teaspoons *Carom seeds (ajwain) – ¼ teaspoon *Turmeric powder – 1 teaspoon *White sesame seeds – 1 tablespoon Method 1. Clean the tamarind and soak it in 1/2 cup of water for 15–20 minutes. Extract the pulp and keep it aside. 2. In a large bowl, combine the chopped colocasia leaves, gram flour, rice flour, red chilli powder, salt, sugar, coriander powder, carom...
RenuRasoi #Banana #Beetroot #Cutlet These are very tasty and yummy cutlets. You can prepare it as a starter, as a snacks, to carry in tiffin.... Can be prepared day before, refrigerate and fry next morning. Ingredients 1 cup... 150 ml *Boiled and grated raw banana...2.5 Cup *Boiled and grated beetroot... 1/2 Cup *Finely chopped Onion... 3/4 Cup *Chopped green chilli...2 tbsp *Chopped ginger...1 tbspn *Garlic pods... 6 *Chopped coriander... 2 tbspn *Chickpea flour...4 tbspn *Oil for roasting masala... 2 tbspn *Cumin seeds.... 1 tsp *Turmeric powder... 1 tsp *Homemade garam masala... 1/2 tsp *Salt... 2 tsp *Lemon juice... 2 tsp *Semolina for coating... 2 tbspn *Oil for frying... 5 tbspn Method... *Steam, peel and grate raw banana and beetroot. Measure it with 150 ml Cup. You can pulse this mix from the mixer to remove lumps if any. *Grind chopped green chilli, ginger and garlic without adding water...