Hi, one tip from Kerala, we use some coconut oil on our hands and palms before touching the taro stems.. this will make sure that it’s not itchy..I guess any edible oil would work.😊
Love from Assam I really like your naga food recepies. The food is generally boiled rarely contains oil or powdered spices . Seems really healthy and good.
One bengali tip: you can smear your hands with any edible oil(preferably mustard oil) while preparing and cutting taro leaves(kachchu/ arbi) to prevent your hands from itching
RECIPE 3 potatoes Green chillies 2 tomatoes Cover it for 10 minutes Once the chillies and tomatoes are cooked pound it Add bamboo shoot Now add taro leaves Add dry fish And lastly add garlic P.s After adding the leaves don’t stir it let it cook by itself to avoid itchiness 💓
If you are afraid that it will itch always wash with hot water and the leave itself does not really itch... It's the stem that itch alot... Nice video I will try the same once I think the combination is really good 🤤🤤
Thnk u di..I am from Assam..we also cook like this,but we don't use potato n bamboo shoot, we just add lemon or sometime amchur powder n coriander leaves.. instead of using dry fish we use Small local fresh fishes .. anyways I am gonna try ur recipe..xtly I like such kind of foods which r less oily or non oily n spiceless
I love this leaves but not big one small one Which we called Tagong n we usually cook it with dry fish or raw fish along with tamarind or tomato but we never mix potato and lastly yes never stir it until its soft your mother is right it itches a lot
You are right but actually potato was optional and since I can't cook dry fish freely I did some adjustment 😁. And yeah at the right time my mum helped me😍
We call it Tagong too ... And i mke the thagong chutney in a pressure cooker.... after adding all the ingredients - tamarind,tomato,dry fish etcs and a little bit f water.
We used to eat naga curry when i was in Dimapur. I missed those days when i watched your vedio. I'll try one day (when life is normal, theres no yam leaves to buy nowadays) hahaha
Seems yummy 😋,m missing naga food alot , we don't get to eat here in delhi,,, u r soo Lucky to have these all,, missing akhuni, n Bamboo shoots chaatni,,, I watch ur every vedio dear sis,, don't know when I will in Dimapur n have local foods,..
Respected sister your performance is really very impressive and you have excellent talent you making delicious dishes well done you are looking beautiful and very nice
Tarp leaves are very high in oxalic acid and it is poisonous when consumed raw. It should be soaked at least 30 minutes to significantly reduce the amount of oxalic acid before cooking. People with kidney disease need to avoid it. Taro leaves are very nutritious and high in antioxidants when cooked. I really enjoyed your healthy recipe and love to make it soon as I have the plant in my garden. You have a beautiful radiant skin. Thank you for sharing your recipe.
It's very simple, in a pan just roast the dry fish and pound it and keep it in a container. But if you are staying in your home town and you can freely use dry fish then you don't need to do that.
Nice.. But i use to cook with green chilly cutting into small pieces, tomato, bamboo shot water, farmented dry fish & m. Oi.. Without pouring even trops of water.. Tats so tasty & yummy
M glad that I found this channel n u have never disappointed me, instead u made me hungry all the time..Excited to watch more going forward..Thank u Becky
We called it 'DOL' in Kuki. We dried the stem and rolled in balls. After that ,we cook in Mepoh ( a specialty of Kuki food, which is basically a vegetable or meat cooked with rice )
Its very nice video sister... Actually i was searching how to cook yam in different ways, I found ur videos and i like it... I ll try this tonight 😀😀 Kep on uploading more videos on local curries.👍
In Arunachal here are so many taro leaves..... I would love to try this recipes......... But u dnt tell us that how will u cook steam of that leave... I want to see that recipes too
What an coincident I just brought this vegetable ...kochu pata ..and was thinking of new recipe ..thanks..name of that dry fish kindly reply...but what about the steam you cutted in small size.where is that ???..you have puted only leaves .🤔 .
We also do that but this time I used the leaves only and I kept the stem for drying. I have uploaded a video of dried yam stem recipe. You can check it out 👍😁
@@BeckyMakesStuffs I live in the US now. Missing my home town, family, and friends so badly. Your videos make me feel a little close to my place. Thank you!
It was just a coincident that I got this. I was on my way to home from office and I saw a vegetable vendor holding this in his hands. I then bought this leaves from him. But after that I'm not even able to find it 😣
Mem kindly make the vedio of the same(kutch stem) I really loved the way you cooked and even my parents love my cooking,all because of you mem ...from arunachal
