Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Arbi Tandoori
 
 
Prepration: 30 mins.
Cooking: 18 mins.
Serves 6 Cal/Ser 115
 
Ingredients
½ kg colocasia (arbi) - medium size
MARINADE
1 cup yogurt (dahi) - hang in a muslin cloth for ½ hour
½ tsp garam masala, ½ tsp chaat masala
1 tsp ginger paste, 2 tbsp chopped coriander
6-8 peppercorns - crushed
½ tsp carom seeds (ajwain)
¼ tsp turmeric (haldi)
1 tbsp oil, 1½ tsp salt
2 tbsp gram flour (besan)
 
Method
1. Wash arbi. Spread wet arbi in a dish and cover with cling film. Microwave for 6 minutes or till soft. Peel and cut each piece lengthwise into 2 or 3 slices.
2. Lightly squeeze dahi in the cloth. Add all ingredients of the marinade to the dahi. Mix arbi in the marinade.
3. At serving time, grease the non stick tawa. Place the arbi pieces on it. Place the tawa on high rack and grill for 8 minutes or till golden. Turn side and grill for 4 minutes. Serve with poodina chutney.