How to make Arbi fuses well with Manchurian gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocassia, Garlic (लहसुन)
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Arbi fuses well with Manchurian gravy. checkout Aaluchi Patal Bhaji , Khatti Arbi, Dabi Arbi Ka Salan, Aaluchi Patal Bhaji . You can also find more Main Course Vegetarian recipes like Ragi Dosa- Sk Khazana Valacha Birda Cauliflower Rice - SK Khazana Vangi Hirwa Masala
Arbi fuses well with Manchurian gravy. Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Arbi fuses well with Manchurian gravy. Recipe
Colocassia 500 grams
Garlic to taste
Ginger chopped 2 teaspoons
Green chillies chopped 1 teaspoon
Black pepper powder 1/2 teaspoon
Soy sauce 1 tablespo
Cornflour/ corn starch 1/2 cup
Oil 2 tablespo
Garlic chopped 15 cloves
Onion finely chopped 1 medium
Vinegar 1 tablespoon
Tomato ketchup 4 teaspoons
Red chilli sauce 1 teaspoon
Vegetable stock 2 cups
Cornflour/ corn starch mixed in 1 tablespoon water 2 tablespoons
Spring onions with greens sliced 2
Method
Step 1
Wash colocassia and pressure cook till tender. Cool, peel and press them lightly. Transfer into a bowl and add salt, one teaspoon ginger, green chillies, one-fourth teaspoon black pepper powder, one teaspoon soy sauce and mix well. Dust the colocassia with cornflour.
Step 2
Heat sufficient oil in a kadai and deep-fry colocassia till golden brown. Drain on absorbent paper and set aside.Heat two tablespoons oil in a non-stick pan; add garlic and sauté till light brown.
Step 3
Add the remaining ginger, onion and sauté till the onion is translucent. Add one tablespoon soy sauce, vinegar, salt, remaining black pepper powder, tomato ketchup, red chilli sauce, mix and sauté for a few minutes.
Step 4
Add the vegetable stock and mix well. Add cornflour mixture and cook till the gravy thickens. Add spring onion greens and mix well. Add fried colocassia and mix well so that the gravy coats all the colocassia. Serve hot.
Nutrition Info
Calories : 1079 Kcal
Carbohydrates : 169.8 gm
Protein : 25.1 gm
Fat : 33.4 gm
Other : Fiber- 27.5gm
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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.
