![Photo: Fijian Indian recipe. I am very fortunate to meet friends from different nationalities and eat their food.This one was very unfamiliar to most of you.
Seina
Ingredients:
10 taro leaves, washed
1/2 cup uradh dhal, soaked overnight
1/2 onion, optional
Juice of 1 lime
3 chilies
3 cloves garlic
1 tspn. Salt
Cooking Instructions:
Grind dhal. Add lime juice and salt. Make a paste of garlic, onion and chilies and add to ground dhal. Smear dhal paste on the wrong side of a taro leaf. Take another leaf, put paste on and place the second leaf on top of the first one. Repeat spreading the paste on every single leave until about 5 leaves are done. Roll up tightly, plastering loose ends with the dhal paste. Tie with a string and steam for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.
http://www.healthy-life.narod.ru/wor_ek71.htm](https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpf1/t1.0-9/s403x403/10339587_10154251075255541_447587178378397134_n.jpg)
Fijian Indian recipe. I am very fortunate to meet friends from different nationalities and eat their food.This one was very unfamiliar to most of you.
It is made of Taro leaves ( Yan in South East asia)
My Indian friends told me it is called "aluchi wadi" It is a maharashtrian delicacy.
Seina
Ingredients:
10 taro leaves, washed
1/2 cup uradh dhal, soaked overnight
1/2 onion, optional
Juice of 1 lime
3 chilies
3 cloves garlic
1 tspn. Salt
Cooking Instructions:
Grind dhal. Add lime juice and salt. Make a paste of garlic, onion and chilies and add to ground dhal. Smear dhal paste on the wrong side of a taro leaf. Take another leaf, put paste on and place the second leaf on top of the first one. Repeat spreading the paste on every single leave until about 5 leaves are done. Roll up tightly, plastering loose ends with the dhal paste. Tie with a string and steam for about 30 to 40 minutes. Remove string, cut into 1/2 inch slices and deep fry in good quality oil (preferably olive oil) a couple of minutes each side or until slightly golden.
http://www.healthy-life.narod.ru/wor_ek71.htm
http://abcwednesday-mrsnesbitt.blogspot.co.nz/
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVOknBte1ww-GelaWMfKnEI4Z3gjaL1bZK3z5MWOWqgmTd-BA_SM3XDsj8yNMRmXgUV7PHtlkgQjCj9DKMG-0ZYnqk4iWUr1tDNwKamshyphenhyphengKzNKRlu3xLARhyDah9-Uf5jj5pvlaMLVrn/s400/2009+8+190.jpg)
Taro root.
Isabella thought she killed Jamie and buried him in a disused vegetable patch.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpq7RyIw2gu_aG6Lu4KFAZ2p1fszW0ushLScuAk44AraXvfkDYuuoRraR01cfBT7hMOpS7mKBaM4AmKQkJWjNiW7ZtX_lYwnuuCAhadhaxJra-i37ePh57I_WV6Rl6SYwx1FStvvpMog/s320/ABC14yin.jpg)
Wow! Those must be tasty! Great presentation.
ReplyDeleteHappy ABCW!
Veggies I don't really know!
ReplyDeleteROG, ABCW
Interesting and new veggies for me too. I have had poi from taro root but never eaten the leaves.
ReplyDeleteOhhhh that is called "aluchi wadi" I love it!!! only we use lots of tamarind and jaggery as the sweet and sour agent. It is a maharashtrian delicacy. My dad is a big time fan of the leaves and my grandma had lots and lots of recipes for them.
ReplyDelete