Colocasia or Arbi or Sepangkizhangu, a starchy root tuber, very much similar to Potatoes, has always been a favourite. It`s slightly different from the potatoes , in that it is irregular shaped and has a slightly scaly skin. When boiled, it also gives out a slightly sticky feeling so its important that the tuber is… Continue reading Crispy Arbi Fry (Colocasia part steamed and slow roasted in oil with spices)
Brinjals are an all time favorite and render themselves to be cooked in a hundred different ways. It`s always been a pleasure for me to cook with good tender brinjals as they get done in minutes. I always pick up tender tiny brinjals from the Indian store or better still, use the Japanese Eggplant. You… Continue reading Kathirikkai Podimas – Eggplant/Brinjals sauted in oil and coated in curry powder.