Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kochu saak (taro stem fry). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Kochu Shak Recipe- Cooking by my Mother Best Process There are so many health benefits of taro stem, taro leaf and taro root. Taro is commonly known as "Kochu" in Bengali.
Kochu saak (taro stem fry) is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Kochu saak (taro stem fry) is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook kochu saak (taro stem fry) using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kochu saak (taro stem fry):
- Prepare 500 gm taro stem cut and steamed
- Take 1/2 cup boiled Bengal gram
- Get 1/2 cup desiccated coconut
- Get 1 tsp nigella seeds
- Take 4-5 green chillies chopped
- Get 1 tsp red chilli Powder
- Get 1/2 tsp turmeric powder
- Get To taste salt and sugar
- Get As needed mustard oil
Similar taro varieties include giant taro (Alocasia macrorrhizos), swamp taro (Cyrtosperma merkusii), and arrowleaf elephant's ear (Xanthosoma sagittifolium). In the east Indian state of West Bengal, taro corms are thinly sliced and fried to make chips called kochu bhaja. MHA & FGO & original content It is as versatile as potato only much more tasty.
Instructions to make Kochu saak (taro stem fry):
- Heat oil and temper nigella seeds and green chillies chopped
- Now add the steamed taro stem.
- Add salt and turmeric powder and cover it till it become soft and moist
- Now add red chilli Powder,Bengal gram and mix well
- Add coconut and mix well adding sugar
- Serve it with rice
It is equally starchy and similar in flavor to potato, with taro taking on a nuttier, richer, and more complex taste overall. The stem of Taro is known as Kochu Shak (or Saag) in Bengali which is greenish-purple in color. Both Kochu and Kochu Shak are abundantly used in Wash Kochu Saag or Taro Leaves properly and then take those in a deep bottom pan with ½ Tsp. of Salt. Start cooking on low flame by covering the. TARO stem recipe Taro stem with fermented fish how to cook taro stem.
So that is going to wrap it up for this special food kochu saak (taro stem fry) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
