Yummy yam

Food fix

                       
Yam curry

Ingredients: Yam-500g, onions-2 medium sized (finely chopped), tomatoes-3 medium sized (pureed), ginger-garlic paste-1 tbsp, red chilly powder-2 tsp, coriander powder-2 tsp, turmeric powder-1/2 tsp, garam masala powder-1 tsp, pepper powder-1 tsp, curry leaves-10 to 12, coriander leaves-1 tbsp, salt to taste.

Method: Peel and wash the yam thoroughly and cut into ½ inch cubes. Heat some oil in a kadai. Apply some salt to the yam pieces and put them in the oil and let them fry for 2 minutes. Reduce the flame and let the yam pieces cook in the oil on a slow flame, stirring  them occasionally. Pierce a knife to check if the pieces are soft. When they are almost cooked, increase the flame and continue to fry for a few more minutes till they are slightly crisp and golden brown in colour. Remove in a strainer and keep aside.

Heat some oil in a pressure cooker, sauté the onions on a medium flame till they are golden brown. Add the ginger-garlic paste and red chilly powder. And stir once. Add the fried yam pieces and some water and pressure cook for upto one whistle. Add the tomato puree, coriander powder, turmeric powder, garam masala, pepper powder, curry leaves and salt to taste and mix well. Continue cooking till the oil separates, add enough water and pressure cook for upto one whistle. Garnish with coriander leaves and serve hot with rotis or rice.

Yam cutlets

Ingredients: Yam-250g, potatoes-2-3 (boiled), ginger-garlic paste-1tsp, green chillies-2-3 (finely cut), onion-1 small [finely chopped], garam masala powder-1 tsp, gram flour-1 tbsp, bread crumbs-2 tbsp, coriander leaves-1 tbsp, salt to taste.

Method: Peel and wash the yam well and cut into pieces. Boil
the pieces in a pressure cooker with some water for upto 3 whistles or till cooked. Drain the water, cool and grate the yam pieces. Grate 2-3 boiled potatoes to get equal quantity as the grated yam. In a bowl, mix together the grated yam, grated potatoes, and all the other ingredients and make a stiff dough. [If required, some more gram flour or bread crumbs can be added].

 Make small cutlets of desired shape and deep fry in a kadai on a medium flame. Serve hot with mint and coriander chutney. These cutlets can also be added to any ‘makhni’ gravy to make yam kofta curry and served with rotis.

Crispy garlic yam

Ingredients: Yam-250g, ginger-garlic-green chilly paste-1 ½ tbsp, red chilly powder – 1 tspn, coriander powder-1 tspn, amchur powder- ½  tspn, salt to taste, oil - 2-3tbsp.
Method: Peel and wash the yam properly and cut into 1 inch pieces. Add some salt and pressure cook the pieces adding very little water for upto 2-3 whistles or till the yam is cooked. Drain the water and press each piece slightly with your palm, on a flat surface and keep aside.

Add some water to the ginger-garlic-green chilly paste and dip each of the flattened yam piece in it properly on both sides and keep aside.

 Similarly, dip all the pieces and allow them to marinate for 1 hour. Heat some oil on a tawa and put a few of the marinated yam pieces on it and cook both the sides till they are crisp and golden brown on both the sides. Similarly, cook all the pieces. Sprinkle all the dry masalas on them and serve hot as a snack or appetiser.

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