Monday, July 18, 2011


colocasia leaves rolls steamed in microwave
This is one of my favourite monsoon snack, as these leaves are available only in rainy season we have to wait for whole year for this. Arbi patta are slightly bitter in taste, like sooran it tickles to throat, but are nutritious, If prepared and cooked properly, you will enjoy the recipe and associated health benefits with it.
Ingredients required for this recipe are:
Arbi leave: 10 medium size>
Besan: 1 cup
Salt : to taste
Cumin seeds: 1teaspoon
Red chilli powder: 1 teaspoon
Amchur powder: 1 teaspoon
Black mustard seeds: ½ teaspoon
Curry leaves: optional
Water: as required(for making besan paste and steaming leaves)
Oil : 1 table spoon
clean arbi leaves , cut the hard stems with kitchen scissors, wash them thoroughly.
In a bowl mix besan, redchilli powder, amchur powder and salt, gradually adding water make a thick paste of it. Whisk thoroughly.In a sauce pan boil 1 cup of water with ½ teaspoon of salt, dip each leave one by one for 30 seconds, as it starts changing color, (you will see the color of water changes) remove leaf from boiling water, use steel skimmer for this, remove excess water from each leave, this process with be helpful in removing the bitterness of leaves.
Spread one leaf on plate, apply besan paste to its front side, place another leave over it, repeat the process till 5 leaves are covered with besan paste. Tightly roll it. Make another roll of it by repeating the above step.
In a big sauce pan boil 1 cup of water place a steel strainer over it, arrange both rolls on it, cover the strainer with a plate. You can steam rolls in idli steamer also.Steam rolls for 15 minutes(for 5 minutes on high flame another 10 minutes on medium to low flame, so that besan and leaves are cooked completely.)
I use microwave for steaming if you are using MW first MW high for 2 minutes, reduce the power level to 60 % and MW for another 3 minutes. Give standing time for 5 minutes.)
Let the rolls cool completely with the help of sharp knife cut them in thin slices, heat oil in kadhai, add cumin seeds , mustard seeds and curry leaves as they splutter add  ½ teaspoon red chilli powder and rolls, cook them on high flame from both sides till they are golden in color Serve hot with raw mango chutney.
Points to Note:
You can also prepare subji of this rolls by adding onion and tomato masala.
Always try to use small or medium size leaves as they are soft and less bitter in taste.My entry to Healthy Snacks event.