Sindhi Arbi tuk & Arvi masala | मज़ेदार अरबी टूक | सिंधी टूक | अरबी मसाला ।Chef Ranveer Brar

Summary

Chef Ranveer Brar presents two exciting ways to prepare arbi (colocasia): a crispy Sindhi-style dish and a Lucknowi-style gravy-based recipe. He explains the essential techniques of boiling arbi whole, peeling it properly, and frying it twice for a crispy texture. The Sindhi-style arbi is tossed in a flavorful tuk masala, while the Lucknowi dish features a rich curd-tomato gravy. Ranveer also shares a twist using raw banana instead of arbi, making this recipe versatile. This video is filled with cooking tips, personal insights, and delicious flavors that bring out the true essence of traditional Indian cuisine.

Takeaways

• 😀 Arbi (colocasia) is often referred to in Lucknow with the saying 'What are you doing, peeling arbi?', as it is considered a difficult task. This saying suggests idle time is spent peeling arbi.
• 😀 The dish being demonstrated has two styles: a crispy Sindhi style and a Lucknowi style, with arbi as the key ingredient.
• 😀 Boil arbi whole with salt in the water. Never cut the arbi before boiling. After boiling, let it cool slightly to make peeling easier.
• 😀 To peel arbi, gently hold the skin and pull it off, ensuring you remove the flavorful layer just beneath the skin. Don't peel in a way that removes the flavor.
• 😀 After boiling and peeling, fry the arbi to remove its sliminess and make it crispy. It can be air-fried or deep-fried.
• 😀 The arbi should be fried twice: once until it's cooked through, then again to achieve a crispy texture.
• 😀 To press the arbi for the best shape, use a duster or your palms. A duster absorbs excess oil, while the palms give the best shape.
• 😀 Tuk masala is made with degi red chili powder, turmeric powder, coriander powder, cumin powder, and dry mango powder or chat masala for a tangy flavor.
• 😀 When frying the arbi, make sure the oil is hot. Toss the fried arbi in tuk masala while it's still warm for the best coating.
• 😀 The Lucknowi-style gravy, based on a Kayastha community recipe, is made from curd, tomatoes, and basic spices like turmeric, chili powder, and coriander powder, providing a rich and tangy base for the arbi.
• 😀 A raw banana tuk variation can be made by boiling raw banana with the skin, peeling it after boiling, pressing it, and frying it like arbi. This idea came from a suggestion by the cook’s wife, Pallavi.

Q & A

Why is it important to boil arbi whole rather than cutting it first?

Boiling arbi whole helps preserve its texture and flavor. Cutting it before boiling can affect the cooking process and result in uneven texture and loss of flavor.

What is the recommended method to peel arbi after boiling?

To peel arbi, hold the skin and pull it off gently. The top layer and the flavorful layer just beneath it should come off easily. This method preserves the taste and texture.

What is the significance of pressing arbi after frying it?

Pressing the fried arbi helps flatten it, which enhances its crispiness. This can be done with palms, a duster, or a steel bowl, but the safest and fastest method is using a duster.

What is tuk masala, and why is it essential for this dish?

Tuk masala is a blend of spices such as degi red chili powder, turmeric, coriander, cumin, and dry mango powder. It's essential for adding a tangy, flavorful kick to the crispy arbi.

Can arbi be airfried instead of deep-frying, and what does it achieve?

Yes, arbi can be airfried to achieve a crispy texture, similar to deep frying, but it may require a longer cooking time. This method is healthier with less oil.

How does the cooking method differ for Sindhi-style arbi and Lucknowi-style arbi?

In Sindhi-style, arbi is fried twice until crispy and coated with tuk masala. In Lucknowi-style, arbi is added to a rich gravy made from curd, tomatoes, and spices, creating a moist dish.

What is the importance of adding dry mango powder to tuk masala?

Dry mango powder adds a tangy sourness to the tuk masala, which is essential for balancing the richness of the fried arbi and enhancing the overall flavor.

How does the gravy for the Lucknowi-style arbi differ from other gravies?

The gravy for Lucknowi-style arbi is made from curd and tomatoes, with a special blend of spices like ginger garlic paste, turmeric, and coriander powder. This gravy is lighter and tangier compared to other gravies.

What was the twist suggested by Ranveer Brar's wife in the recipe?

Ranveer's wife suggested using raw banana instead of arbi for the tuk. The raw banana should be boiled, peeled, flattened, and fried in the same way as arbi, providing an alternative during fasting periods.

What is the basic recipe for the Lucknowi-style gravy used in the arbi dish?

The basic recipe for the Lucknowi-style gravy includes curd, tomatoes, onions, and a mix of spices like turmeric, degi red chili powder, coriander powder, ginger garlic paste, and a pinch of sugar to balance the flavors.