Home Appetizer Vegetarian (Chicken) 65 / Arbi(Taro Root) 65/ Indian Appetizer| Poonam’s Kitchen

Vegetarian (Chicken) 65 / Arbi(Taro Root) 65/ Indian Appetizer| Poonam’s Kitchen

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Vegetarian (chicken) 65 is my take on the famous hot and spicy Hyderabadi style Chicken 65. Now, all vegetarians can enjoy the same exquisite flavor without compromising on their personal choice of observing vegetarianism!
Ingredients:
Arbi ( 3 large sized)( boiled and refrigerated for an hour and then cut into medium sized pieces)
Oil for frying

For making paste
1. Garlic ( 4 big cloves)
2. Ginger( 1 inch pc)
3. Green Chillies( 3)
4. Oil ( 1 tsp)

For making coating:
1. The ginger, garlic, green chilli paste
2. Plain Yogurt ( 3 tbsp)
3. Salt (¾ tsp)
4.Red Chilli Powder (½ tsp)
5. Cilantro chopped ( 2 tbsp)
6.Lemon juice( 2 tsp)
7. Cornflour ( 1 tbsp)
8. All Purpose Flour ( 1 tbsp)

For the masala/sauce
1. Oil ( 2 tbsp)
2. Cumin Seeds ( 2 tsp)
3. Garlic ( 4 big cloves)
4. Onions ( chopped) (½ cup)
5. Green Chilli , halved( 4)
5. Curry leaves (5-6)
6. Water (2 tbsp)
7. Ginger juliennes ( 15-20)
8. Salt (1/3 tsp)
9. Red chilli powder (1/3 tsp)
10. Coriander Powder ( ½ tsp)
11. Garam masala (1/3 tsp)
12. Red food color (optional)( 3-4 drops)

Method:
1. Make a paste of ginger, garlic and green chillies with a tsp of oil.
2. Mix in all ingredients specified for making the coating.
3. Toss the cut arbi pieces in the coating and deep fry them at medium heat.
4. Separately, make a sauce/masala in a pan. Heat 2 tbsp oil.
5. Add chopped garlic and saute lightly.
6. Add chopped onion and saute till brown.
7. Add halved green chillies and curry leaves. Quick saute.
8. Make a solution with 2 tbsp water, salt, red chilli powder, coriander powder and garam masala. Add this solution to the hot pan.
9. Add half the ginger juliennes.
9. Add 3-4 drops of red food color.
10. A quick mix and add the fried arbi.
11. Saute at high heat till all the arbi pieces are nicely coated with the sauce/masala.
Garnish with the remaining ginger juliennes, squeeze some lemon juice and serve HOT!
Note: To save time, you could be ready with the sauce by the time all the arbi is fried.
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8 Comments

  1. Anita Sapra

    August 19, 2018 at 9:34 am

    Very nice video and recipe, Poonam! 😀 I am curious, why do you call it arbi 65? What is that number for?

    Reply

  2. chitta sahani

    August 19, 2018 at 9:34 am

    Yum yum …

    Reply

  3. Simi Supehia

    August 19, 2018 at 9:34 am

    👍👍

    Reply

  4. Poonam's Kitchen

    August 19, 2018 at 9:34 am

    Michael Cooksey, I don't know why, but I do not see the option of 'Reply' linked with your comment. So replying to your comment as a separate  comment. First of all, thanks for your kind words!
    It takes almost 90 minutes of active time to prepare this from scratch ( including peeling, washing, drying and cutting the taro root). Of course, one could multitask and save some time.
    As for the sodium and calorie content, I have not totalled it up!! Sorry about that.

    Reply

  5. Michael Cooksey

    August 19, 2018 at 9:34 am

    Looks amazing. So many ingredients. 2 questions. How long does it take to prepare and make, and what is the sodium/calorie count of this dish? And it looks delicious

    Reply

  6. Colleen Patrick-Goudreau

    August 19, 2018 at 9:34 am

    Enjoyed your video!

    Reply

  7. Jeet Bhatt

    August 19, 2018 at 9:34 am

    Its awesum

    Reply

  8. Madhura Jay Joshi

    August 19, 2018 at 9:34 am

    can we try same thing with Tofu instead of Arbi? Have you ever tried that?

    Reply

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