Kochu saak (arbi stem)
Kochu saak (arbi stem)

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kochu saak (arbi stem). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Rakhi's kitchen. Загрузка. kachu stem is also called Colocasia stem and arbi stem. With our channel we will try to make your work and hobbies go easy and simple. Kochu Shak Recipe- Cooking by my Mother Best Process

Kochu saak (arbi stem) is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Kochu saak (arbi stem) is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have kochu saak (arbi stem) using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kochu saak (arbi stem):
  1. Make ready 500 gm arbi stem (cleaned, peeled and cut into 1cm wide)
  2. Get 50 gm chana
  3. Take 2 tbsp chopped coconut
  4. Take 2 tsp ginger,green chilli and cumin paste
  5. Make ready 3 tbsp oil(i use mustard oil)
  6. Take 1 bay leaf
  7. Take 1 tsp turmeric
  8. Prepare 1 tsp radhuni(ajmod)
  9. Get Salt as per taste
  10. Get 2 tsp sugar

Kochu shak is Taro stem and this dish is served with The stem of Taro is known as Kochu Shak (or Saag) in Bengali which is greenish-purple in color. Both Kochu and Kochu Shak are abundantly used. Arbi Ka Saag is prepared from Arbi (colocassia root) cooked with fresh Indian spices. Served with Roti and (Indian flat bread) pickle.

Instructions to make Kochu saak (arbi stem):
  1. Soak the chana overnight then boil it for 5 mins and strain the water.
  2. In a kadai or heavy bottomed pan add the arbi stem pieces, cover with a lid and cook for 10 to 12 mins or till they become soft. Don't need to add water or anything else, it will release water. Strain the water and keep it aside.
  3. In a kadai add 2 tblspn oil, fry the chana and coconut for 2 to 3 mins then keep it aside.
  4. Add one tblspn of oil more and add a bay leaf and 1 tspn of radhjni(ajmod). Saute for 30 secs then add the boiled arbi stem. Add in the ginger-green chilli-cumin paste, chana, coconut, termaric powder salt and sugar. Mix well and cook till it become dry. Stir occasionally.
  5. Kochur saak is ready to serve with hot steamed rice.

Arbi, forte di un'esperienza trentennale del settore, rappresenta una realtà solida e di successo nel settore dell' Arredo Bagno. Ricerca e sviluppo, tecnologie produttive e collaborazioni con giovani designer consolidano, giorno dopo giorno, una leadership importante nel panorama dell'Arredo Bagno. Wash and put the arbi to boil. Add as much water in which the arbi sink. After pressure escapes from cooker, check the.

So that’s going to wrap this up with this exceptional food kochu saak (arbi stem) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!