Hello! Welcome to your
favourite show, Aapni Rasoi. That means yours, mine and everybody’s
kitchen, i.e. Aapni Rasoi. So come let us begin this episode with our celebrity chef Varsha Vimadalal. Hello, Varsha! How are you doing today? I’m doing great!
– Varsha, you are doing great? So Varsha, I can see many ingredients here.
There’s a lot of things here. So what are you going
to prepare today? We are going to prepare
‘Patra Nu Shakh’ today. ‘Patra Nu Shakh’, great!
– Vegetable! We usually make rolls out of these
colocasia leaves… – Hmm. but today we will make colocasia curry.
– Okay. These colocasia leaves are very thin.
– Hmm. First, we will chop and temper them.
– Okay. We are also going to use these stems.
– Okay. Colocasia leaves have a special
characteristic that when we eat them… Hmm.
– they create a slight itch in the mouth. If its sap comes in contact with the
hand, then too we feel the itch. – Hmm. So we will now remove the skin like this… and then we will finely chop it. We will chop it like this for our use. In the leaf, upside down, as you
can see, there is this vein. Just give a slight cut to this upper
portion and pull it back like this. This is the reason why we feel
the itch in the mouth when we eat these colocasia leaves.
– Okay! So we have to remove it first
and throw it away. – Okay. After that there is no problem. There is one more thing that we
will add to this colocasia curry, to reduce the itching in the mouth. And that is tamarind.
But you can add any kind of sour flavor. That won’t be a problem. Wow! Varsha, you have given
us such a useful tip today, that our viewers will feel
good that they will never face such problems in future. So in this manner we will
remove all the veins. So now, we have washed and readied them, and now we will chop them finely.
– Okay. We should fold them in this way so it
doesn’t take much time to chop them. There is no problem if we take four or five
leaves together like this and chop them. So that we can get it done quickly.
– Right. So in this way, we have
chopped them and we have also taken the stems. We will mix the stems with them. We’ll take a little oil for the tempering. We will add one teaspoon
of mustard seeds to it, as much is needed for the tempering. The mustard seeds have started crackling. We will add asafoetida now.
Approximately half a spoon. We have added the asafoetida.
We will now add these lovely green chilies to the tempering. We will add a little turmeric powder. We definitely need cumin seeds
for the tempering. Because all these ingredients
are common in our Indian cuisine, we automatically have everything. We will add the colocasia leaves
that we have chopped. We have to sauté this
for about two minutes. We will sauté the colocasia
leaves and the stems that we have finely chopped. We will now add water to it. You can even temper this in
the pressure cooker. – Okay. Add water to the cooker and let
it cook for three whistles; that is fine as well.
– Right. Now we have to let it boil,
and once it boils, we will make a puree of it in the mixer. We tempered the colocasia leaves, boiled them and made it
into a puree in a mixer, and this is how it looks. We have grinded it in the
mixer exactly like when we make the spinach puree for Palak Paneer. Its consistency should be like this. We should not make a fine
paste. We should keep it a little fibrous. Its fibrous
quality should be visible. And now we’ll put this in a pan. This dish has a gravy like consistency, so we will need a lot of water for it.
– Okay. We will sauté it for about two minutes. Now, this is white radish.
It is purely optional. Suppose if you don’t like
white radish, you can skip it. We have boiled the radish and chopped
them into these long and thin pieces. Right.
– And we have kept them a little crunchy. We have not boiled them completely.
We have kept them a little crunchy. We will add the radish to it now. We have peanuts here, which
are boiled like the radish and kept ready. So, we
will add the peanuts now. You can add as much peanuts as you like. The peanuts give the dish,
a kind of crunchiness and at the same time, also their flavor. Peanuts have protein in them. Now we will add a little split grams to it. We have these split grams,
soaked and boiled. – Okay. And these too haven’t
been boiled completely. They are boiled… but are a little hard.
– A little hard. That is because they will
get boiled in this as well. So we will add the split grams to this now. We will now add cashews to it.
These are chopped cashews. Right. – And now we are going
to add the main ingredient… and that is ‘Goda Masala’! ‘Goda Masala’ means there
is no hot ingredient in it. Black pepper is considered to be hot. Red chili is considered to be hot. So all these ingredients are not in it. There is dry coriander, cumin
seeds… there are no cloves either. Because cloves are also considered hot. But there are bay leaves in it. So, because
this Masala is prepared in this way, it is called as ‘Goda Masala.’ We will add it to this now. We will also add a little
green chili and ginger paste. The coconut we are adding
to it is finely chopped. And now we will add some jaggery. We will mix all of this. So we had soaked the tamarind
and have readied the pulp. We will add that now. I think, that it is gradually boiling. It is boiling.
– Right. Look we added water for a gravy like this.
– Right. We have to make it thicker now.
– Oh! To make it thicker, we have
grounded gram flour and coconut together here,
and with this consistency. We will now add this to the dish. It seems to be a little thick, due
to which this dish too will… It’s like when we prepare ‘Kadhi’ and
we add gram flour to ‘Kadhi’… Right.
– And the ‘Kadhi’ becomes a little thick. In the same way, our
dish will also thicken. At this stage, we will add a little Amchur. As this dish is supposed to
be a little sweet and sour, we will add a little Amchur powder to it. And lastly, we will
add salt as per taste. We will add a little black
pepper to it now. This is black pepper powder. We
have made a little coarse powder, that is supposed to be added in the end.
– Okay. We have added it.
We have already added the paste of green chilies
and ginger, but lastly top it with a little of it. And when we see if it thickening like this, we can add water to it. We will add chopped coriander to it now. Our dish is ready.
– Yes. We have turned the flame off. I am going to give you some to
taste it and tell everyone how do you like it. And you should also give me the feedback. I am going to taste this but you
too head to the kitchen right now and start preparing this recipe,
and give us your feedback in our comment section. Write to
us whether you liked it or not. Today’s episode ends here, but Aapni Rasoi will continue airing on Shemaroo Gujarati In the next episode we will see
which exciting recipe Varsha is going to prepare for us. Till then, I’ll take your leave. Bye-bye!