#YIFR#goldenapron#post20Colocasia /Arbi is a much-loved vegetable. Most of the people use only it's tuber and leaves in cooking and discard the stem (danthals, as they are known in Hindi).But I, being an experimental cook, ensure that every bit of the vegetable is utilized.My recent experiment with making arbi stem pakoras was a great success and I was pleasantly surprised to find them so delicious and crispy and just perfect for the monsoon evening snacks when accompanied with ketchup.The recipe of my innovative dish goes this way.

Enjoy these Grilled Arbi (Colocasia) in the healthy way as appetizers, snacks or as a light meal along with chutney / sauce / salsa. They can also be served as a side dish with rice, chapattis or as wrap

Making arbi ke kebab with such less ingredients

#greenveg

Sambar is a very common side dish in our diets and is used widely for all occasions. Making a mouth watering sambar needs a special art. I always add some leaves like spinach or the leaves of Ivy gourd or Koval for making the sambar more rich in taste.I Ialso use my own home- made sambar powder for making it really delicious

This is Authantic's arbi ghost curry it's mouthwatering... #reststyle

I didn't have any meat, so I tried making burgers with tofu.If you drain off too much water from the tofu, the burgers won't be soft and fluffy. If the burger mixture is too soft, adjust with katakuriko potato starch flour. These are delicious with teriyaki sauce or ponzu sauce too. Also good with onion and shiso leaves instead of okra! Recipe by Katsurachan

Palak Methi Muthiya Delicious and nutritious treat

Even though I live in Kyoto, I don't have many opportunities to eat namafu manju. I get the urge to eat them occasionally, but they are surprisingly expensive, as befits their status as high-class sweets! So I did a lot of re with the aim of making them myself. I could figure out that you needed to extract the gluten from the wheat flour to make the "namabu" dough, but I couldn't find out how to go from there... so I tried making them several times, resulting in this recipe. However, it's still not entirely stable (sob). It's rather like making bread, but harder . It really takes a lot of effort.Make sure to knead the dough really, really well to develop the gluten, and to rest the rough until it's tender. The "kneading" part is the same as when you're making bread, so I think you could use the kneading function of a bread machine or a food processor. In Step 4, the water will be white and cloudy. Apparently if you dry the starch that comes out here it turns into "ukiko," a fine white powder that's used to make traditional Japanese sweets.I used frozen boiled yomogi (bracken fern) that I'd made myself, but you can use commercial yomogi powder instead I think you need about 10 to 15 g of powder? (Dissolve it in hot water first.) Recipe by SALASA

Bò Lá Lôt is a Vietnamese minced meat wrapped in wild betel leaves and then grill to perfection. It's one of Vietnamese popular Street food. Fresh or frozen leaves can be found in some Asian supermarkets. The leaves are native to many asian countries and used both raw & cooked in various dishes. Here, we noticed that it is known as Heart leaf. Others identify this as La Lot leaf, daun kaduk, lun kaduk, bai cha plu or bai som phu. Do check the label when buying as these have similar look to a rather thick, sturdy dark green Betel leaves (pan leaves) that is used as stimulant and chewed with grated betel nuts.This wild betel leaves we use here is botanically known as Piper Sarmentosum AND the leaves chewed with betel nuts is known as Piper Betle (used as stimulant & the combination of Piper Betle and betel nut produce red liquid). So be careful when choosing the leaves 🍃 🌿#CA2025#CookpadApron2025#nuoccham#lunch#dinner#snack#appetizer#fishsauce#dippingsauce#lalot#asian#texas#HEB#vietnam#vietnamese#fingerfood#baichaplu#vietnamesefood#sauce#dip#wildbetelleaves#betelleaves#daunkaduk#bòlálôt#mince#mincedmeat#grilled#BBQ

Koji or rice malt is indispensable for making miso or amazake. The custom of making shio-koji or salt fermented rice malt has been around since olden times in the Tohoku region apparently. When the malt is fermented with salt, the edge is taken off the salt and it becomes sweet and well rounded - a magical salty flavoring ingredient. It's a multi-purpose ingredient. Use it instead of salt. The amino acids in the shio-koji help to tenderize meat and make it delicious.As long as you have shio-koji, you just need to spread it on the meat. For thinly cut meat for yakiniku or chicken, you just need to let it marinate for 1 hour, up to half a day. The results are mildly salty and delicious! There are two types of "koji": one grows on soy beans, and the other on rice grains. Here we use the "koji" that is grown on steamed rice and then freeze-dried. You can buy this in bags at a Japanese supermarket. Recipe by kebeibiko

I make these when I feel like eating spring rolls. It is very easy, so please give it a try.Cut the Japanese leeks and chicken as thinly as possible. You can enjoy many different variations. It is very tasteful if you mix in cheese or thinly sliced Shiso leaves. Dip the freshly fried spring rolls into salt or Ponzu sauce (citrus based soy sauce) and enjoy. Recipe by Hitoko2012