Many tubers are used in Indian cuisine. They are full of carbohydrates and are easily digestible. Yam or suranagadde is known to many people. Maaddi – tuber from colocasia plant is the other popular tuber available here. This is a type of colocasia with slightly darker and thicker leaves. It is usually available after the rainy season or early winter. Farmers dig out the tubers when the leaves of the plant dry up. There are many verities of maddis – small and large sized ones. The portion connected to the leaves is soft and is used to prepare phodis. Rest of it is harder and is used to prepare bharth and randayi(sidedish). Many people use the leaves to prepare pathrode , alavatti or venti ganti)randayi.
Ingredients: Maaddi slices Salt Asafoetida Rava/Sooji Chilli powder Besan Oil
Method: Peel off the skin of maddi and make slices of the size of 3/4 cms thickness. Put them under water for about ten minutes.Remove them from water and sprinkle salt and asafoetida. Keep them aside for 10 – 15 minutes. On a different plate, mix rava, chilly powder and besan. Roll the maaddi pieces in this mixture and put on the hot frying pan. Spread 1-2 tea spn oil and cover the lid, let them cook. When they are fried, turn them upside down. sprinkle some water and fry further.
PS: Some people get itching after touching the maddi. Before touching water, wash your hands with tamarind water. The portion of Maddi attached to the leaves is soft and should be used to prepare phodis.
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This is another of those salmon experiments we liked. Recently we started buying Salmon from Costco. It is quite cheaper there compared to Whole Foods (where we do all our grocery shopping). I buy a big piece, cut into smaller pieces and freeze them into individual bags. Some days I just make this dish and a salad for dinner.
Aayi prepares this green fish using Mackerel (bangda) or king fish (Ishwan/Visonu/Surmai) or some other fish available in India. I add a little bit of mint if I have it on hand. This is Ishaan’s favorite fish dish.
Ingredients: 1 lb salmon 6-7 strands of coriander leaves 7-8 leaves of mint (optional) 2 green chillies 1 tea spn chopped ginger 1 tea spn chopped garlic 2 tbl spns lemon juice Oil 2 tbl spn rice flour 1 tbl spn sooji Salt
Method: Cut Salmon in 2 x 2 inch pieces. Make a smooth paste of coriander leaves(you can also include a handful of mint leaves), green chillies, ginger, garlic, lemon juice, salt. Apply the paste to fish pieces and leave it refrigerator for few hours. Heat a tava and spread some oil. On a plate, mix rice flour and sooji. Roll the fish pieces in rice flour-sooji mixture. Shallow fry on hot tava till the fish is cooked through. Serve hot with lemon wedges.
Serves: 2-3 Preparation time : 20mins
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