Colocasia
23 recipes
COLOCASIA STIR FRY
COLOCASIA STIR FRY Did you know that Colocasia, known popularly as Arbi in Hindi, Arvi in Gujarati , which we call Alvamando in Konkani ...
ARBI MASALA FRY
ARBI MASALA FRY The recipe today is made of a potato- like vegetable called Colocasia ( also called Taro Root) which in India is known a...
DUM ARBI
DUM ARBI The recipe today is made of a potato- like vegetable called Colocasia ( also called Taro Root) which in India is known as "Arbi...
ALVAMANDE (COLOCASIA) FRY
ALVAMANDE (COLOCASIA) FRY The recipe today is made of a potato- like vegetable called Colocasia ( also called Taro Root) which in India ...
SEPPANKIZHANGU VARUVAL
SEPPANKIZHANGU VARUVAL Colocasia is commonly available all over India. This is also known as Taro and is called Seppankizhangu in Tamil. ...
KURKURI FRIED ARBI
KURKURI FRIED ARBI Colocasia (Taro Root) is a commonly available vegetable in India. In Hindi, it is called Arbi, while as in Kannada it ...
CHATPATI ARBI
CHATPATI ARBI In my mother tongue, Konkani we call Colocasia (also known as Taro Root) as Alvamande. We make a dish called Alvamande Upka...
ALVAMANDE HUMMAN
ALVAMANDE HUMMAN In my mother tongue, Konkani, Colocasia (also known as Taro Root) is known as Alvamande. We make a dish called Alvamande...
Patra | Colocasia leaves snack
Patra also known as pataude (पतौड़े)in some regions of India is a very popular steam cooked snack This dish is made with Colocasia leaves (in Hindi it is known as arbi ke patte). Patra is a low-calorie delicacy.
Masala Arbi | Arbi ke sabji
Arbi, also known as aravi, toro, or colocasia is a summer vegetable. The leaves as well as tuber of Arbi are used for cooking. Arbi is rich in carbohydrates:
Gujarati Paatra (Fried Colocasia Leaf Rolls)
Popular in Surat and other parts of Gujarat, it is served either as an appetizer or as an evening snack.
Sindhi Sai Bhaji | Spinach Lentil Vegetable
Sindhi Sai Bhaji | Spinach Lentil Vegetable is a nutritious blend of lentils and leafy vegetables. Typically it is made with spinach, Chana dal, sorrel (chukka), dill (sua), fenugreek leaves, colocasia (arvi), eggplant tomatoes, onions, ginger, basic dry spice powders, and tempering with garlic or cumin seeds.