Crispy Arbi


Is that bowl enough to tempt you to eat arbi?? Or do i need to also tell you that this is not fried! Good enough? 🙂
Okay so let me tell you this is one of my favourite snacks to hog onto, a bowlful. There are so many of us who are crazy about french fries, right? But then those fried calories often turn down your craving, so why not make this instead. Arbi or Taro root is super healthy and has some amazing nutrional values too.
I know you’re going to thank me later. 😉


Nutritional Benefits Of Arbi :

  • Strenghtens immune system
  • Helps to boost blood circulation
  • lowers blood sugar levels
  • Rich in dietary fibre, hence helpful in digestion
  • Improves eye vision & skin health

Amongst other benefits of arbi, these are some important ones. Now i guess you have enough reasons to try this and more so when it isn’t time consuming at all.


So now let’s come to the recipe.

Recipe :

Serves : 4-5

Ingredients :
500gms arbi
4 tbsp oil
1/3 tsp ajwain
1/3 tsp rai
1/3 tsp jeera
a generous pinch of hing
1 tsp red chilli powder
1/3 tsp haldi powder
2 tsp dhaniya powder
juice of 1 lemon
salt as per taste
handful of coriander leaves  (washed and chopped)

Method :
Wash arbi and peel it. Cut it lenghtwise just like french fries.
Take a wok, heat oil and add rai, jeera, hing & ajwain. Add arbi and stir. Do not cover the wok, let the flame swing between medium to high. Roast it well, almost like shallow fried so that it is cooked well inside and remains crispy outside.Now add all the spices, salt, haldi powder, red chilli powder and dhaniya powder. Give it a quick stir. Do not let it stick to the bottom. When cooked well, add lemon juice. Garnish with coriander leaves and serve. Yummy snack is ready to be savoured.


Notes :

Don’t forget to apply oil before peeling and cutting arbi as it might cause itching. You may use regular vegetable oil.
If you feel the need add a tbsp oil more but do not let your spices burn while cooking.

Give it a try! Awaiting feedback. 🙂

Happy cooking. ❤



Bhutte ka halwa (Sweet corn fudge)


Monsoon memories for me, are made of this fingerlicking bowl of bhutte ka halwa. While there are a lot of varieties of halwas that get made in the Indian households, this is a little uncommon. It is so delicious, I promise you’d not want to stop!  Okay, I know you’re counting calories too. But then a little indulgence once is in a while, is totally allowed.

My family is a family of foodies and how each one has a sweet tooth. So with corn cobs at home, this was the first thing that came to mind. 🙂


Tell me that you’re already tempted to eat this, so just go make this and serve it with love to your family and see them enjoy this delicacy.
You can even make this a day before you have guests and keep it in the fridge after it cools. Just reheat with a little milk in the microwave or in the wok before serving the next day. 🙂
Getting done with even the dessert a day before is so much relieving, isn’t it?

Now that the dish itself looks so festive and that beautiful kesariya rang, feels like it is meant to be a part of your coming “Ganesh Utsav”. Ganpati is all about good vibes, haapy hues and delish food, it’s the spirit that really matters.
So make this a part of your celebration too.  🙂

Now coming to the recipe, let me share what mom’s taught me.

Recipe :

Servings : 5-6

Ingredients :

4-5 corn cobs/ 1 kg corn cobs
200-250 gms ghee
200 gms sugar
800 ml full fat milk
few strands of saffron (soaked in a tsp of warm milk)
almond/pistachio silvers
handful of raisins

Method :

Grate the corn cobs and keep it aside. Take a wok, put 200 gms ghee and grated corn and start roasting on medium flame. Make sure you constantly keep stirring it so as not to let it stick at the bottom. Keep cooking till the mix leaves the sides of the wok and does not stick to the laddle. It’ll be a beautiful golden colour by now.
At this point add milk and stir. Cook it for another 7-8 minutes.Add remaining ghee.
Now add sugar and stir, cook till it leaves the sides.  Add soaked saffron and raisins. Give it a quick stir.
Garnish with almond and pistachio silvers. It’s all ready to savour. ❤


Notes :

1. I took half american sweet corn and half desi corn. That gives it a perfect balance.
2. Take a heavy bottom wok.
3.  Do not overcook after adding milk as it’ll leave the halwa very dry, it should be moist and creamy in texture.

I hope you like it as much as i do. Do give it a try, will await your precious feedback.

Happy cooking. 🙂