ARABI FRY

Colocasia roots (Arbi) -- 7-8

Oil -- 3-4 tablespoons
Carom seeds -- 1/2 teaspoon
mustard seeds -- 1/2 taspoon
Coriander powder -- 1 teaspoon
Turmeric powder -- 1/4 teaspoon
Chilli flakes -- 1/2 - 1 teaspoon
Garam masala powder (optional) -- 1/4 teaspoon
Dry mango powder (amchur) -- 1/2 teaspoon

Salt to taste


Peel arbi and cut it into wedges.

(It is better not to use the arbi fresh out of the earth. It tends to irritate the tongue and throat. Store it for a week before using it for cooking. while cooking make sure that it is cooked properly)

Heat oil in a thick pan and add carom and mustard seeds. when the mustard crackles add the arbi and fry it on low flame until it is cooked.
When fried like this arbi is soft inside and crispy outside.

Once cooked add all the powders and salt and fry fr a couple of minutes more to coat all the pieces with the spice, and to blend the aroma.

Ready to serve.

USLI (BLACK EYED BEANS TEMPERED)

Black eyed beans -- 2 cups(soaked)

Oil -- 2-3 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Green chilies -- 3 (slit)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leave -- few

Sugar -- 1/4 teaspoons
salt to taste
Coconut -- 1/3 cup (grated)
Lemon juice -- 1 tablespoon

Cook the beans until soft but firm.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add green chilies, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add the cooked beans and keep it covered and cook for 5 minutes on low flame. Now sprinke coconut, lemon juice, sugar and salt on the corn. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot.

SEV

Chickpea flour (besan)-- 1 cup
Rice flour -- 1/4 cup
Red chilli powder -- 1-2 teaspoon
Turmeric powder --1/2 teaspoon
Salt to taste
Hot oil 2-3 tablespoons

Oil for deep frying


Sieve chickpea flour,rice flour in a bowl.

Add salt, red chilli powder and turmeric powder to it. Pour the hot oil on the flour.

Now add a little water to make the dough.(The dough might be a little sticky if you add more water. but usually works fine. Grease your hands with oil if it is very sticky.)

Now grease the sev press and fill the dough in it.

Heat oil in a pan. When the oil is hot press the sev into the oil directly in circular motion.

Fry it until it turns golden and crispy on both sides.
Remove on a paper towel.
Cool it and store it in a airtight container.

FRUIT CUSTARD

Milk --1/2 liter (2 cups)
Custard powder -- 2 tablespoon
Sugar -- 1/4 cup

Mixed chopped fruits -- a big bowl


Add a little milk to the custard powder and make a paste. (without lumps)

Boil the rest of the milk. once it is boiling add the custard and cook until it becomes thick. Keep stirring the mixture to avoid burning. Add sugar, stir for a couple of minutes until the sugar is dissolves.

Cool the custard and chill it in the fridge. Add fresh chopped fruits like apple, pear, banana, kiwi, orange, grape, pomegranate etc. to this custard and enjoy.