Crispy Arbi (Colocasia, Taro Root)

Ingredients:

1. Half Kg Arbi (Colocasia)
2. Two Tsp Garlic Paste
3. Two Tsp Ginger Paste
4. One Tsp Turmeric Powder
5. Salt to taste
6. Half Tsp Red Chilli
7. Two finely chopped green chilli  
8. Two Tbs Oil for fry

Method:

• Peel and cut the arbi in thin long strips.
• Heat the oil in pan. Add Garlic and ginger paste, Sauté for 2 minutes on medium flame.
• Add turmeric powder, salt and red chilli, sauté for 1 minute on medium flame.
• Add Arbi and green chilli, Sauté for 2 minutes.
• Cover the pan with lid and lower the flame, stir occasionally in between, until it turns golden.
• The crispy arbi will be ready within 8-10 minutes.
• Serve it with hot chapattis. 

Apple Jam

Ingredients:

1. One kg Apple
2. Half Kg Sugar
3. Two Tbs Lemon Juice

Method:

• Wash, peel and cut the apple into small pieces.
• Mix the Sugar and grind the mixture to a fine paste.
• Pour the paste in a pan and heat at low flame, stirring continuously.
• Continue stirring till it turns golden and become thick. It will take nearly 15 minutes.
• Switch off the flame and keep it aside to cool.
• Pour the lemon juice when the jam cools down to room temp.
• Refrigerate it in an air tight container.

                                       Kids love its yummy taste with bread.

Sour Ginger pickle

Ingredients:

1. Two fifty gram Fresh ginger
2. Six Tbs Lemon Juice
3. One and half Tbs salt
4. Half Tbs red pepper

Method:

• Peel and wash the ginger.
• Cut the ginger in fine julienne.
• Mix all the ingredients in a bowl.
• Put the mixture in a jar.
• Pour the lemon juice over it, shake well.
• Observe the changing colour of ginger to pink within hour or so.
• The beautiful pickle is ready to be relished within one day.
• It must be shaken at least two times a day.

Note: The salt and pepper quantity can be varied according to your taste buds.

Note: Don’t throw away the leftover skins of lemon after extracting juice. It is used to make a very delicious pickle: Lemon Skin Pickle.

Lemon-Green Chili Pickle

Ingredients:

1. Seven medium sized Fresh lemon
2. Four green chili
3. One and half Tbs Salt
4. Half Tbs Red Pepper
5. Two Tbs Lemon Juice

Method:

• Wash and wipe the lemons and green chili.
• Dice each lemon into four pieces.
• De-seed and chop the green chili.
• Mix all the ingredients evenly except lemon Juice.
• Put the mixture in the jar.
• Pour the lemon juice over it and shake well.
• Pickle will be ready to eat in four days.
• It must be shaken at least two times a day till consumed. 

Note: The salt and pepper quantity can be varied according to your taste buds.

Lemon Skin Pickle

Ingredients:

1. Seven lemon skins
2. One and half Tbs salt
3. Half Tbs red pepper
4. Five Tbs Vinegar

Method:

• Mix all the ingredients except vinegar, in a bowl evenly.
• Put the mixture in jar.
• Pour the vinegar in the jar and shake well.
• The pickle will be ready within five days.
• It must be shaken at least two times a day till consumed.

Note: The salt and pepper quantity can be varied according to your taste buds.

Spicy hot Cashews - Diwali Special

Ingredients: 

1. One cup Cashews
2. One tbs finly chopped coriander leaves
3. Half tbs green chilli paste
4. Half tbs clarified butter (desi ghee)
5. Salt to taste

Method: 

• Mix ingredients until cashews are well coated.
• Spread in a single layer on a microwavable dish and heat for 1/2 minute.
• Stir and heat again for 1/2 minute.

Note: Always cool the roasted nuts before serving as it gets crispier. 

Honey Roasted Cashews - Diwali Special

Ingredients: 

1. One cup Cashews
2. two tbs honey
3. one tbs butter
4. one tsp cinnamon powder

Method: 

• Mix ingredients and microwave them for 1/2 minute on high, stirring occasionally in between, then heat for another 1/2 minute.
• cool it for a while and Honey roasted cashews are ready to serve.