Ingredients :

Arbi (Colocasia roots) : 250 Gms.

Red Onions : 2 Nos.

Raw Cashews : 50 Gms.

White Poppy Seeds (Khaskhas) : 1 Tbsp.

Cinnamon : 1″ stick

Cloves :  3 Nos.

Green Cardamom : 1 Nos.

Bay Leaf : 1/2 Nos.

Black Cardamom : 1/4 Nos.

Star Anise : 1/4 Nos.

Ginger Garlic Paste : 1 Tbsp.

Ghee : 1 Tbsp.

Haldi Powder : 1/4 Tsp.

Red chilli Powder : 2 Tsp.

Garam Masala Powder : 1 Tsp.

Curd : 1 Cup

Oil for deep frying

Salt : to taste

Method :

Soak the poppy seeds in hot water for 1 hour. Then boil them along with onions and cashews. Make a smooth paste.

Boil the arbi in salted water till 9/10th done and then peel it. Cut it into 1/2″ roundels and deep fry to a golden brown color.

In a pan, add ghee. Add the whole Garam masala to it and saute till it releases their smoky aroma. Now add the onion paste and saute till it is light brown in color and oil starts leaving the sides. Add the ginger garlic paste and saute. Now whisk the curd well and start adding it to the fried onion paste 1 Tbsp. at a time and keep sauteing it till all the curd is used and fat starts leaving the sides. Now add the powdered masalas and saute. Use a little water here to make sure the masalas don’t burn. Add the fried arbi and salt to taste. Add about 1 cup of water and cover and cook the arbi for 5 minutes.

Serve hot with roti or white rice.

This is a curd based accompaniment that matches very well with a biryani or a pulao. Also this is a grate palate cleanser when eating something oily like mughlai dishes or spicy dishes like chicken kolhapuri.

Boondis are very small deep fried balls made with gram flour and are used in raita as well as in various farsan snacks.

Farsan is a collective term for various deep fried snacks and is an integral part of any Gujrathi meal.

Ingredients :

Boondi : 100 Gms.

Curd : 200 Gms.

Black Peppercorns : 2 nos.

Cumin Seeds :  2 Tsp.

Chaat Masala : 1 Tsp.

Salt : to taste

Sugar : 1 Tsp.

Chopped Coriander Leaves : 2 Tbsp.

Method :

Dry roast the peppercorns and cumin seeds and then crush then using a mortar and pestle.
Mix all the ingredients together except the boondi and then add cold water to the curd mixture to get a creame-like consistency. Keep this mixture i the refirgerator to cool.
Then soak the boondi in warm water for 10 seconds and then add to the curd mixture. Serve immidiately.