Khatti Arbi, Methi Paneer Malai and Tandoori Roti

So I finally managed to try out a few recipes that I'd bookmarked at Delhibelle!

I remember eating Arbi (taro/colocasia) in Bombay during summer vacations but really have had no association with it since I moved to US. So I'd never cooked with it but her Khatti Arbi had me drooling, especially since I'd always eaten it in its deep fried form. This version in the onion-tomato sauce sounded exactly like what I'd want to eat on a weeknight.

Verdict- The family loved it. It was a welcome change of pace from the usual potatoes.
I took her advice- boiled them, cut in to pieces, drizzled with a little oil and broiled in the oven for a few minutes. Click here to see her recipe.

The next one is very different from what we usually eat. B and I tend to favor garlicky tomato based sauces more than milk based, but I had a feeling the kiddos would like the Methi Matar Malai . I didn't have any peas on hand, so I put in paneer (Indian style cheese) instead. It was extra rich, creamy and nutritious too. They gave it 4 thumbs up (between them that is)!


The next one I tried out was the Tandoori Roti. This one was just fun!
I'm the kind (you know one of those REALLY lazy people) who doesn't venture in to making Naans and the like at home, but this technique of cooking the roti on the backside of the tava was intriguing. Her cook Khem Singh learned it at a restaurant and it works!
It's amazing!
All you need is an old flat frying pan ( I used my tava) and and chappati dough.
For details on how to make this roti , click here. She has it beautifully explained.


Thanks Rashmi for such lovely recipes. I enjoyed making these tasty delights and they are definite keepers! I have more of your recipes bookmarked and will be trying them out- hopefully sooner than later!