KACHALU / ARBI TUK

In the Sindhi Cuisine there is a popular preparation of crispy double fried potato slices known as Aloo Tuk. This is similar to that but made with arbi which is known as Kachalu in Sindhi language. They are known as Colocasia or Taro root in English. There are two ways of making this. You can either boil the kachalu and them press them flat and fry to a crispy texture or you double fry them, i.e. First half fry the kachalus and then you press them again to fry for the second time. I always prefer the second option as that is actually the traditional way of frying the Tuk . These make a perfect accompaniment with dal chawal / Sindhi kadhi  ( http://loveisincookin.blogspot.com/2020/07/sindhi-kadhi.html )/ sai bhaji pulao .

It is basically a side dish that sindhi people love eating .

Recipe:

(Serves 3-4)

Ingredients:

• 250 gms Arbi/Kachalu
• Oil for deep frying
• 1 tsp turmeric powder
• 2 tbsp coriander powder
• 1 tbsp red chilly powder
• 1 tsp amchur or dried mango powder
• Salt to taste
• Fresh coriander leaves for garnish

Method:

• Wash and pressure cook Arbi / Kachalu for two whistle.
• Let it cool and then peel it completely.
• Heat oil in a pan and half fry them .i.e. put the full kachalu in the oil and fry till there is a coating , do not brown them .
• Remove kachalu from pan and let them cool down for 5 mins.
• Now gently flatten them with palm ( i use a tissue or a clean kitchen towel and flatten them between it), be careful as it tends to break.
• Slide the flattened kachalu in the hot oil and deep fry until golden brown and crisp - this is the double frying step which is called tuk.
• Once done , remove them in a bowl .
• In the same pan , remove all the oil and just keep a tbsp of oil , mix all the dry spices and sprinkle them over kachalu and put in pan and just roast for a min or two so that the spices are well roasted.
• Garnish with fresh chopped coriander leaves and ready to serve.

Notes:

Kachalu tends to get mushy quickly , so be careful while pressure cooking it.

ALOO TIKKI

Aloo (meaning potato) Tikki (Cutlet) is a popular Indian street food snack. It’s made with mashed potatoes and a few spices. It goes perfect for evening snack or as an appetizer and is super easy to make. Also , its a no onion no garlic recipe so perfect during Navratri too. 

It is actually in the most simple terms, spiced mashed potato patties. Some people make stuffed Aloo Tikki with a filling like Paneer in the middle or add veg into the mix too. There are a number of ways to make these. My method is crispy on the outside and soft and moist on the inside.
Me and my dad have an obsession with tikki , be it any and these are super …YUM. I mean its the simplest yet the tastiest.

Recipe :

(Makes 10-11 medium tikkis )
Ingredients:

• Boiled and mashed potatoes (medium size) - 4
• Salt - to taste
• Breadcrumbs - 3/4 cup
• Finely chopped green chilies - 2 to 3
• Chopped coriander - a handful
• Jeera/cumin seeds - 1 tsp
• Amchoor powder - 1 tbsp
• Red chili powder - 1 tbsp
• Khuskhus / poppy seeds - 1 tsp
• Garam Masala powder - 1 tsp
• Oil - for deep frying

Method:

• In a bowl, add the mashed potatoes along with all other ingredients except oil. 
• Mix well to form a dough with potatoes.
• Now, apply some oil on the palms of your hand ( this makes it easy to shape and not let the mixture stick to your hands) and take a lemon sized portion of the dough and give desired shape - i gave it oval shape.
• Keep them in fridge for about 10-15 minutes.
• Meanwhile, heat oil in a kadhai for deep frying.
• Slide in the tikkis and fry on medium flame until they are crisp and golden from both sides.
• Serve hot with your favorite chutney and ketchup on the side.

Notes:

Always fry the tikki on medium-high flame. Frying on low flame would make them absorb a lot of oil, thus making them soggy.

Once you have shaped the tikkis and dont want to use the entire batch , you can store them in a container and pop them into the fridge - it stays good for 2 days , so you can use them the next day too.

Check out the coriander chutney - http://loveisincookin.blogspot.com/2016/04/green-chutney-cilantro-dip-side-dish.html

SABUDANA KHICHDI ( Navratri special )

Sabudana Khichdi is one of the most popular comfort food in India. Mostly prepared when fasting. As today marks the first day NAVRATRI , most women in india are on fasting for 9 days for Goddess Durga and hence all the delicious fasting food will be made all week.
This is a beautiful dish , sabudhana coated with crunchy roasted peanuts and sautéed with potatoes using spices with generous squeeze of lemon. A true humble meal for folks of all ages.
Wishing all of you A very HAPPY NAVRATRI.

Recipe: 
(Serves 3)
Ingredients:

• 250 gm Sago (SABUDANA ) - soaked
• 2 big Potatoes - boiled and diced small 
• Few chilies small cut
• 2 tbsp Roasted peanuts - fine crushed
• 4 tbsp oil
• 1 tbsp sugar 
• 1 tbsp cumin seeds
• Fresh Lemon juice 
• Rock Salt and pepper to taste

Method:

• Wash the Sabudana once and soak for 4 hours in an air tight container ( water level for soaking should be just one inch above the sabudana washed)
• Put oil in a pan, add cumin seeds, potatoes and mix for 2-3 mins.
• Add peanuts crushed , chilies and mix for 2-3 mins.
• Now add sabudana , salt , pepper, sugar , mix nicely  till the sago turns transparent , may take 5 mins... 
• Once done, serve with freshly squeezed lemon juice.

Happie cooking...