How to make Arbi Tuk- Sk Khazana -
Arbi tuk or even aloo tuk makes a wonderful accompaniment to the Sindhi kadhi
This recipe has featured on the show Khanakhazana.
Main Ingredients : Colocassia (arbi) (अर्बी ), Oil (ऑइल)
Cuisine : Sindhi
Course : Snacks and Starters
For more recipes related to Arbi Tuk- Sk Khazana checkout Arbi Ke Kabab, Arbi Tikki, Arbi Seekh Kabab-SK Khazana, Chilli Arbi-SK Khazana . You can also find more Snacks and Starters recipes like Shahi Mutton Tikkas Marble Cookies Smoky Chicken Wings - SK Khazana Fruit Tartlets
Arbi Tuk- Sk Khazana Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Arbi Tuk- Sk Khazana Recipe
Colocassia (arbi) washed thoroughly 500 grams
Oil to deep fry
Coriander seeds 2 teaspoons
Cumin seeds 1 teaspoon
Dried red chillies 4
Dried mango pieces broken 3
Salt to taste
Method
Step 1
Heat sufficient water in a deep pan, add colocassia and boil them till they are soft. Allow to cool slightly and peel them.
Step 2
Heat a non-stick shallow pan, add coriander seeds, cumin seeds, dried red chillies and dried mango pieces and dry roast till fragrant. Take the pan off the heat and let the spices cool down.
Step 3
Transfer the, into a spice grinder and grind to a fine powder and set aside.
Step 4
Prick peeled colocassia all over with a fork and place them in a bowl. Sprinkle salt and toss well.
Step 5
Heat sufficient oil in a kadai, take each piece of colocasia, flatten them between your palms and drop them into hot oil. Deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 6
Sprinkle the prepared spice mix and toss well. Arrange them on a serving plate and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
