Showing newest posts with label Yam. Show older posts
Showing newest posts with label Yam. Show older posts

20.12.10

Yam Cutlet / Suran Cutlet / Senai Kizhangu Cutlet







Yam Fritters:

Ingredients:

Yam 1/4 kilo
Green chilies 6 chopped
Shallots 3-4 chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric 1/4 spoon
Garam masala 1/4 spoon
Fennel seeds 1/2 spoon
Curry leaves few chopped
Cilantro leaves few chopped
Oil for pan-frying.

Method:

Peel the yam and cube them down. Boil them with salt till tender.

Mash the yam, add all the above mentioned ingredients to it, except oil.

Make equal parts out of it, pat them into desired shape.

Fry in hot oil, briefly on both the sides. Maybe till golden to reddish brown and crisp.

Serve as an evening snack.

14.12.10

Senai Kizhangu Masala Varuval / Suran Subzi / Spicy Yam Fry





Senai Kizhangu Masala Varuval:

Ingredients:

Yam - sliced into chips
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Garam masala powder 1/4 spoon
Fennel seeds powder 1 spoon
Cumin seeds powder 1/2 spoon
Pepper powder 1/4 spoon
Tamarind paste 1/2 spoon
Curry leaves few
Oil for pan frying.

Method:

In a wide vessel, mix all the above spice powders, salt and tamarind. Coat them to the yam chips. Allow this to marinate for 2-3 hours.

Then shallow fry them in hot oil, until crisp and reddish brown.

Ta-da, its ready to dig-in...that is why I categorized it under 'Appetizers':)

1.3.10

Aviyal - Mixed Vegetables Side Dish






Aviyal:(Kerala Style)

Do you think that men cook better than women??? Hmmm, at some point and sometimes, I do feel that way. Although men are helpless (or at least in my family)!!!

Cooking with my Dad is such a pain to me...slaving myself to lend him spatula, bowls, vessels, gosh...but the food turns out perfect tho'. Again, my brother makes me real sick...when he comes to the kitchen, he practically turns the room into a mini junk yard! Almost, all the groceries from the cabinet will be spread down on the counter top...oil spilling, masala scattering, you name it!! Last but not least, AK gave me lot of hype 'how good he is at cooking', I was so impressed when he told me that! But, when the day came for me to share the same roof', its all upside down!!! Yeah, yeah he does 'good cooking'...if I am going to be there to do heavy duty like running behind him to gather all the garlic and onion peels, cleaning up the overflowing sink-faucet, stir-frying un attended wok/pan etc.

Well...men cook better than women, but consistency?? Now don't ask/argue with me...who cooks in the restaurants/weddings and all? I am talking about regular home-cooking. If you(assuming that most of my readers are women)are gifted with good chef(boys/men) at home, who can also clean...then I really do envy you.

My Dad, Brother and AK are the best cooks that I know. Even tho' they turn their spatulas once in a blue moon, they really do impress me a lot - that's a gift. Alright enough too much hype'...I could see 'brimming beam of confidence glittering in their eyes'.

My Dad's Special - Fish Curry
Pari's - Zucchini Bake (my brother)
AK's - Aviyal (Yes, this Aviyal).

Ingredients:

Vegetables(cut them into 3-4 inches thick chunks)
Carrots
Raw plantain/green plantain
Yellow pumpkin
Cucumber 1
Elephant yam
Snake gourd/Ash gourd
Drumsticks
Eggplant(brinjal)
Long runner beans/string beans
Mango 1 piece.

You can substitute with vegetables like squash, cauliflower, Ridge gourd etc...it turns out good. There are no big rules in my kitchen, what is available...I'll try to make use of it. If you have access to Indian/native vegetables, its more than good.

Sour buttermilk 1 bowl full
salt
Onion 1 large sliced
Coconut oil 1-2 spoons
Cumin seeds 2-3 spoons
Green chilies 6
Whole coconut(fresh)
Mustard seeds 1/2 spoon
Curry leaves few.

Method:

In a wide vessel, heat oil. Add sliced onions, vegetables, salt and buttermilk. Cook them over low-medium heat.

In a blender, add 2 spoons of cumin seeds, bell onions, green chilies and coconut. Grind them to thick paste. Set aside.

When the vegetables are 3/4th done, add this thick coconut paste. Cook without lid. Once the water content is reduced. Remove from heat.

In a separate pan, heat oil. Add mustard, cumin and curry leaves. Run this seasonings over the Aviyal made above.

Serve this as a side dish to go with your sambhar rice.

22.4.09

Yam Lentils Curry




Senai-Kizhangu Masiyal:

Yam-Lentils Curry. Senai Kizhangu Kadaisal/Kadaiyal.

I heard about this dish thro' my maid. She is a great cook. I wanted to keep its authenticity, so used kal-chatti / mann chatti for blending. This gives very earthlty flavour! This goes to Shama's Village Special Event (Grammathu Kaimanam)

Ingredients:

Yam 1/4 kilo
Thoor Dal 1 small cup
Green chilies 6
Garlic 6-7 beads
Onion 1 medium
Tomatoes 1-2
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon
Oil few spons.

For Sesonning:

Thallipu Vadagam 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek 2
Peppercorns 2
Asafoetida 1/4 spoon
Dry red chilies 1
Urad dal 1/4 spoon
Curry leaves few
Sesame oil few spoons.

Method:

Scrape away the thick skin and wsh the veggie. Chop them roughly and leave them in cold water until cooking.

Cook thuvar dal in a pressure cooker till tender. Set aside.

In a wide wok, heat oil. Add chilies, garlic, onion and tomatoes. Fry them real good.

Then followed by veggies. Add salt and turmeric to it.

Add a cup of water and cook them tender.

When they are almost done...add 1/4 of tamarind water.

Remove them from stove(make sure there is not more water). Now coarsely grind them in a mann-chatti/blender. Then add cooked thoor dal and blend once again.

In a seperate pan, heat oil. Add sesonning items. Run this sesonning over the masiyal made above.

Serve warm to go with your steamed rice.

8.2.09

Yam Subzi



courtesy
http://forum.mikroscopia.com/uploads/post-114-1117915832.jpg

Senaikizhangu Mandi:

Senai Kizhangu Masala. Senai Kizhangu Thokku. Yam Poriyal. Yam Koora. Senai Kizhangu Poriyal.

I know some of you might be wondering...why Yam, Collacassia, Taro roots and Few other modified roots(vegetable) prick our throat, when undercooked or even pricks our palm(while cleaning & chopping). I already mentioned about it in my previous posts...but will do it once again.

Many plants produce Calcium(Ca)Oxalate in a crystalline form! They are called Raphides (a needle like crystals)! This calcium oxalate is a byproduct of a plant's metabolism. Its a excreta of the plant that gets stored in a special cells called idioblasts. Which may vary from plant to plant(ranging from 75-90%). The Word 'Raphide' comes from the French word via Greek origin, 'Raphid' means 'Needle' in French...which would have derived from 'Raptein' meaning 'to Sew' in greek. This crystalline, Calcium oxalate's are either in druse form(diamond shaped - many faceted) or raphide form( simply needle like). These are actually toxic to humans! It is a basic nature's plan...a defense mechanism of these plants to fight against their hungry herbivore predators!

Anyways...since we are smarter than these plants. Lets cook these type of vegetables with lots of tamarind than usual. Yeah...tamarind(hydrochloric acid)dissolves this calcium deposits with their weak acids! So before you intend to cook these yummy vegetables...make sure that you soak them in a tamarind based water for a while. Even though...if you skip this. Add tamarind to the dish & don't consume immediately, give a nice resting time.

Collacassia, Yam, Taro roots & Pidi Karunaikizhangu should be prepared with lots of care, adding tamarind, lemon juice and tomatoes will help!

Ingredients:

Yam 1/4 kilo (skin scraped & cubed)
Green chilies 3 finely chopped
Ginger 2" grated
Garlic 6 cloves minced
Onion 1 large chopped
Tomato 1 small chopped
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1 spoon
Curry leaves
Chana dal 2 spoons
Urad dal 2 spoons
Asafoetida 1/4 spoon
Vadagam 1 spoon
Cumin seeds 1/4 spoon
Mustard seeds 1/4 spoon
Oil few spoons
Cilantro leaves to garnish.

Method:

In a wide and heavy bottomed wok, heat oil. Add all the tempering spices. Let them crackle up.

Then add chilies, curry leaves to it.

Add ginger, garlic and onions...fry real good. Maybe till onion turns golden color.

Now add tomatoes...cover with lid.

When the tomatoes turn pulpy...add salt, turmeric and chili powders.

Stir-in cubed yam to it. Stir fry for 2 minutes.

Then add tamarind paste and 1 cup of water. Cover and cook over medium heat.

When the vegetable is done, garnish with cilantro leaves.

Serve to go with your meals.

13.1.09

Kodi Kai Kuzhambu



Pongal Special Kodi Kai Kuzhambu:

Pongal Festival Special Legumes Curry. Pongal side dish Kuzhambu. Kadhamba Kuzhambu. Kadamba Kuzhambu. Ven Pongal Side Dish. Milagu Pongal Side Dish. Kadalai Curry. Kadalai Kuzhambu.

My parents used to make this curry to go with Pongal(rice dish)recipe only on Pongal day(A festival that falls on Jan 14th). Its a harvest festival. I guess almost all countries have their own harvest festival! Its like giving thanks to natural forces, water, sun, fire...etc which helped them to succeed in their produce.

So the food prepared on this day will be all from fresh produce! Pongal dish(main course, rice dish)calls for raw rice, freshly husked/hand pounded...something city dwellers can't find!:( So we substitute with 'plain store bought new raw rice bag'! This dish calls for all legumes and all vegetables(produced during the season), sounds very interesting to me! Absolutely no use of powdered spices/ready made sambar sachets or anything is allowed!:( Again whole cooking episode here takes place under the sun/in a mutram(central open space, in a country house). They use only fire woods and specially build stone stoves for the day...all signifies thanking & living with natural forces! Anyways...Happy Pongal to Everyone!!!

Much like Thiruvathirai Kootu/Ezhu Kari kuzhambu(7 vegetable curry)...but here they use still lot more vegetables + Legumes.

Use 1 or 2 pieces of each vegetables(like potatoes, carrots...)Use just 1 small slice of few vegetables(Yam, pumpkin...). Use 1 fistful of legumes...soak them ahead of preparing, usually overnight!

Ingredients:

Vegetables:

White Pumpkin
Red pumpkin
Carrots
Plantain
Yam
Collacasia
Potato
Turnips
Beet Root
Radish
Broad Beans
Beans

Dry Legumes:

Mochai(Indian Lima Beans)
Karamani- both large and small variety/white & brown variety(Black Eye Beans/Kidney Beans)
Pattani- both Yellow & Green(Peas)
Kondaikadalai- both Brown & White(Garbanzos)
Verkadalai(Peanuts/Groundnuts)
Pachai Payiru(Green Gram)
Thuvarai(Red gram)

Spices for Curry:

No Onion
No Garlic
Chilies yes 3-6 slitted
No Tomatoes
Tamarind fresh pods 6-8 shelled & soaked in warm water then de seed, puree
Salt
Turmeric 1/2 spoon
Chili powder 2-4 spoons
Peanut Oil/Sesame oil - freshly cold pressed.

Tempering Spices:

Mustard seeds 1 spoons
Cumin seeds 2 spoons
Fenugreek seeds 1/2 spoon
Peppercorns 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Sesame oil few spoons.

Method:

In a wide + deep, heavy bottomed vessel, heat oil. Add chilies and wait till it splutters.

Then add all the vegetables + soaked legumes. Saute for few minutes. Then add salt, turmeric and chili powder.

Add tamarind puree to it. Cover and cook till they are done.

In a separate pan, heat oil. Add tempering spices and run this over the curry prepared.

Serve to go with your Ven Pongal or Milagu Pongal.

8.9.08




Senai-Kizhangu Masiyal:

Senai Kizhangu Kadaisal/Kadaiyal.

Ingredients:

Yam 1/4 kilo
Thoor Dal 1 small cup
Green chilies 6
Garlic 6-7 beads
Onion 1 medium
Tomatoes 1-2
Salt
Turmeric powder 1/4 spoon
Tamarind paste 1/4 spoon
Oil few spons.

For Sesonning:

Thallipu Vadagam 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek 2
Peppercorns 2
Asafoetida 1/4 spoon
Dry red chilies 1
Urad dal 1/4 spoon
Curry leaves few
Sesame oil few spoons.

Method:

Scrape away the thick skin and wsh the veggie. Chop them roughly and leave them in cold water until cooking.

Cook thuvar dal in a pressure cooker till tender. Set aside.

In a wide wok, heat oil. Add chilies, garlic, onion and tomatoes. Fry them real good.

Then followed by veggies. Add salt and turmeric to it.

Add a cup of water and cook them tender.

When they are almost done...add 1/4 of tamarind water.

Remove them from stove(make sure there is not more water). Now coarsely grind them in a mann-chatti/blender. Then add cooked thoor dal and blend once again.

In a seperate pan, heat oil. Add sesonning items. Run this sesonning over the masiyal made above.

Serve warm to go with your steamed rice.

31.3.08




Pidi Karunai Kizhangu Kara Kuzhambu:

Karunai Kizhangu Puli Kuzhambu. I am yet to find its English name! People often confuse this with Yam. Whereas Yam is Senai Kizhangu.

Pidi Karunaikizhangu is a unique vegetable(modified root infact). It comes under Yam family! Its a slender yam....we call that Pidi Karunaikizhangu in Tamil! Pidi means a fistful...the root is actually fits into one's palm....so name derived from it!

Since its a modified root...the root is also filled with Rhaphides....a needle like(invisible but)calcium and potassium deposits!. They are actually waste of this plant. This will make our throat very pricky...when we eat them. So always make sure that you prepare a very tangy(generally tamarind base...or you could ry something with lemon/tomatoes). We allow this gravy to stand overnight before eating them. It requires 10-12 hour sof soaking in tamarind puree/gravy....to dissolve away that heavy deposits of calcium! Later it is very palatable and delicious!

Ingredients:

Roots 4-6 sliced/cubed(just for now I could say slender yams)
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, chili powder, sugar/jaggery and rice powder. Blend them together.

Add chopped roots. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water.

Once the vegetable is done, gravy thickens, oil shows up on top....remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Let the gravy sit for 4-7 hours before serving....the more it rest the roots get imbibed with juice. The tamarind has to dissolve the raphides(calcium deposits)from the roots. Otherwise...its going to be bit painful to the throat! So watch it.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.

19.3.08



Karunaikizhangu Varuval:

Senaikizhangu Varuval/ Yam Koora/ Fried Yam. Meen Padhathil Senaikizhangu varuval.

Ingredients:

Yam 1 small portion - peeled and sliced
Garlic 2 (nearly 15 cloves)
Tamarind paste 1/4 spoon
Red chili powder 1 spoon
Salt
Ground Black pepper 2 spoons
Ground cumin powder 2 spoons
Turmeric powder 1/2 spoon
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Asafoetida 1/4 spoon
Curry leaves 1 cup
Oil 1/4 cup.

Method:

1. In a deep, heavy bottomed vessel add 1/2 cup of water. When the water is warm...add enough salt, turmeric powder, chili powder, pepper powder and cumin powder.

2. To this masala add sliced yam and cook with lid. Sim cook with lid. Never add extra water to this. The yam should be semi done by now...but still intact in shape.

3. When the vegetable is almost cooked without leaving any water. Add Tamarind paste and toss them to all sides with spatula. While using spatula make sure of not flaking the veggie slices. Better to have wooden spatula.

4. In a deep frying pan...add oil. Preferably iron wok! When the oil is hot enough. Add Mustard seeds, cumin seeds, curry leaves, asafoetida, garlic. Fry them for a while and add cooked yam. Do not cover them now. Maintain the stove in low heat.

5. Let the yam get well fried the other side too. It should be crispy outside and yet bajji like inside. I like the burnt flavour...always leave them to go char...intentionally.

Serve best with simple Dal rice, Curd rice or Rasam rice.




Karunaikizhangu Vadai:

Senai-Kizhangu Vadai. Yam Fritters.

Ingredients:

Yam 1 small head - (peeled & Grated)
Chana dal 1 cup(soaked in water 45 min)
Dry red chilies 6
Fennel seeds 1 spoon
Ginger-garlic paste 2 spoons(fresh)
Curry leaves 3-4 twigs (chopped)
Salt
Onions very finely chopped 1-2 bowls
Green chilies 3-4 finely chopped
Chopped mint leaves few
Chopped coriander leaves few
Curry leaves fienly chopped few
Rice flour 2-4 spoons
Oil for frying.

Method:

0. Skin Yam carefully and grate it. Set aside.

1. Wet grind coarsely the soaked chana dal, ginger-garlic, dry red chilies and fennel seeds. Mix salt and grated yam to it.

2. Mix chilies, onions, coriander, mint and curry leaves too.

3. One can add few spoons of rice powder to it....to get a crispy outer layer.

4. Mix well and leave it in fridge for about an hour.

5. In a deep pan, heat oil. Make roundels of the dough prepared. Fry them in oil. Maintain the stove on medium flame. The fritters should be small and semi-thick here.

Serve warm to go with South Indian Meals.



Senakkizhangu Chips:

Senai-Kizhangu Chips. Senai Kizhangu Pakodi.Senai Chips.Senaikizhangu Chips. Karunai-kizhangu Chips. Yam Chips.

Ingreidients:

Yam 1/4 kilo
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1/2 spoon
Oil for depp frying
Curry leaves - crisply fried to garnish.

Method:

Peel the skin-off! Better apply oil before doing so...the veggie is pricky sometimes. Its rich in potasium and calicium deposits!

Now slice them down to thin squares/Rectangles.

Combine salt, turmeric, chili and tamarind paste and apply this to this chips. Let this sit for 2-4 hours. During this resting period...tamarind dissolves the calcium deposits in the roots! Pretty good huh!

Heat oil in a deep frying pan, Fry few chips at a time. Maybe till it turns brown and crisp!

Leave these over kitchen tissues for a while, Garnish with fried curry leaves as well.

Serve warm as a side dish! Tastes better with South Indian Meals.

16.10.06


Sweet Potato Chips:(American Style)

They call this Lousiana Yam in Southern states! Well...though its not like Indian Sweet potato, it is good for soup & chips to my knowledge! I followed this recipe according to my local friends Liza and Davy. Its quite simple....slice and fry method!


Ingredients:

Large sweet potatoes 2-4
Oil for frying
Salt
Powdered Pepper 1 spoon
Powdered brown Sugar 1 spoon

Method:

Thinly slice down the sweet potaoes.

Heat up the oil. Maybe medium to high. Fry till golden color and crispy.Fry few at a time. Repeat the same for each batch. Reserve them over kitchen tissues.

While they are still warm...sprinkle with salt, sugar and pepper powder. Mix them for even coating at all the sides.

Serve warm as an evenning snack.

13.2.06


Aviyal: (Kerala Special)

Mixed vegetable dish(Semi dry)


Aviyal is an authentic kerela recipe. Traditionally its been cooked with tamarind water. But cooking with buttermilk is also not uncommon. I never tasted 'aviyal' from any authentic kerelite home/restaurant. So....its only from other places, I am only familiar to this buttermilk version! Moreover...I never thought of cooking it on my own until AK said..he is an expert in making aviyal. So once he dazzled me with his cooking techniques. The recipe was awesome! He had brilliant choice of veggies. Being veggie lover....he used wide vareity of cauliflowers, eggplants, plantain, carrots, beans and what not. AK is a good cook himself. I like his 'Aviyal Recipe' and 'Kothamalli Saadham(Cilantro Rice)' very much. So today he prepared this and I all assisted in grating, grinding and chopping. Here is the recipe...

Ingredients:

Vegetables:(chop them into 3-4 inches size like a stick)
Carrot 1 cup
Raw plantain
Yellow pumpkin small 1 cup
Cucumber 1 cup
Elephant yam 1 cup
Snake gourd 1 cup
Drumsticks 1 cup
Eggplant(brinjal) 1 cup
Long runner beans 1 cup
Beens 1 cup
Mango 1 piece.

(You can replace vegetables like even squash, cauliflower, Ridge gourd, etc....it turns out good. Its not the rule to use only traditionally used vegetables and method. Be liberal as the time demands too. I think no one is actually going to cook with firewood in 22 century....Just try your old dish in new pot....enjoy!)

Sour buttermilk 1 jar
salt
Onion 1 large sliced
Turmeric powder 1/4 spoon
Bell onions 1 cup
Coconut oil 1-2 cup
Cumin seeds 2-3 spoons
Green chilies 6
Whole coconut(fresh)
Mustard seeds 1/2 spoon
Curry leaves few.

Method:

In a wide vessel heat few spoons of oil. Add sliced onions, vegetables, salt, turmeric and buttermilk. Cook them covered.

In a blender add 2 spoons of cumin seeds, bell onions, green chilies and coconut. Grind them well using very less water. And set aside.

When vegetables are 3/4th cooked add this thick coconut paste to it. Cook without cover. Let all the water evaporate.

In a separate small pan heat remaining oil. Add mustard, cumin and curry leaves. Run this oil over cooked Aviyal above.

Serve this side dish with sambar rice.