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Colocasia delights
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Always wondered what to do with Colocasia? Here’s what you can do
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TV Host Laila Venukumar
Colocasia is easily available at the markets. Affordable, TV cookery show host Laila Venukumar shares a couple of easy to make colacasia-based recipes.
Colocasia-dal special
Ingredients
Masoor dal: 1 cup
Chopped onion: 2
Diced colocasia: 1 cup
Chopped tomato: 2
Chopped capsicum: 1
Turmeric powder: Half tsp
Chopped green chillies: 6
Chopped coriander leaves: Half cup
Ginger-garlic paste: 1tsp
Oil
Salt-to taste
Water
Pepper powder: 1tsp
Asafoetida: 1tsp
Method
Pour quarter cup of oil in a pressure cooker. Add ginger-garlic paste and fry for a minute. Add onion and let it fry till it turns golden brown. Add turmeric and pepper powder before adding dal, colocasia pieces, capsicum, salt and three cups of water. Cover the cooker and cook well. Open the lid, mix well and garnish the curry with coriander leaves and serve hot with chapathi or rice.
Chilly colocasia
Ingredients
Colacasia: 1 cup
Kashmiri chilly powder: 1 tsp
Onions: 2
Turmeric powder: Quarter tsp
Capsicum: 1
Coriander powder: 1 tsp
Ginger: 1 piece
Soya sauce: 1 tsp
Garlic pods: 6
Chopped coriander leaves: Half cup
Salt-to taste
Oil
Water
Corn flour- one tsp
Method
Cut colocasia, onion, capsicum and green chillies, ginger and garlic lengthwise. Pour 1/4 cup of oil in a kadai. Sauté ginger and garlic well and fry onions for one minute. Add all other vegetable. Fry for 2 minutes. Add all the powders, 2 cups of water and salt. Cover the vessel and cook well. When the gravy thickens add soya sauce, chilly sauce and corn flour mixed with 1/4 cup of water. Mix all the vegetables and finally add coriander leaves.
Colocasia keema mix
Ingredients
Mutton or beef keema: Half kg
Chilly powder: 1 tsp
Chopped onion: 1 cup
Coriander powder: 1 tsp
Chopped green chillies: 1 tsp
Turmeric powder: Quarter tsp
Colocasia pieces: 1 cup
Masala powder: 1 tsp
Ginger-garlic paste: 2 tsp
Bay leaves
Salt: to taste
Oil, Water
Chopped tomatoes: Half cup
Method
Pour 1/2 cup of oil in a vessel. Add ginger garlic paste and fry for one minute. Add onion and fry for some time. Add tomatoes and green chillies and sauté well. Add all the powders, colocasia, keema, bay leaves, salt and three cups of water. Cover the vessel and cook well. When the gravy thickens add chopped coriander leaves and serve hot.
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