Dahi wali Arbi

Dogri cuisine

Jammu cuisine

Dahi wali Arbi

Ingredients

 Arbi (colacosia)- 1/2 kg
Curd (not sour) well beaten 1 cup
Carom seeds-1 tsp
garlic clove 1
Green chillies-2 chopped
Salt-to taste
Turmeric-1/2 tsp
Chilli powder-1 tsp
Garam masala-1 tsp
corriander seeds 1 tsp
chopped corriander

PROCEDURE-

Boil arbi.
Peel off the skin and slice into halves.
Heat musturd oil in a pan and add garlic clove. Let it fry and then remove. Add arbi with salt, red chilli powder, turmeric powder corriander seeds n carom or ajwain seeds. Let it fry in oil at med heat. When arbi become crispy add curd and mix well.
Let it boil. Add 1/2 cup water and simmer for 15 mins. Add chopped chilli and corriander leaves. Add garam masala n simmer for two mins. Serve with roti.

Spaghetti with mushrooms and fried potatoes.

Spaghetti with mushrooms and fried potatoes.

 

You need:-

 2 medium sized potatoes
2 tablespoons butter4 cloves garlic, chopped
2 tablespoons fresh herb, chopped
1 small tomato--chopped
1/2 tablespoon salt
1/2 cup sliced button mushrooms
1 package spaghetti, cooked
 

Method:-

 Peel and cut small cubes of potatoes and fry them in oil. Allow to cool . Set aside.

In a large skillet, melt butter over medium-high heat. Add garlic and any herb and
sliced mushrooms Cook about 30 seconds, then add chopped tomato and salt. Sautee until tender. Pour over pasta. Toss with potatoes. Sprinkle grated cheese. Serve immediately and enjoy!