Ingredients :

Yam (Suran) : 200 Gms.

Potatoes : 3 medium sized

Green Peas : 200 Gms

Green Chillies : 4 or as required, Finely Chopped

Ginger : 1″ grated

lemon Juice : 1/2 Tsp.

Cumin Powder : 1/2 Tsp.

Garam Masala Powder : 1/2 Tsp.

Salt : As required (About 1 1/2 Tsp.)

Sugar : 1/2 Tsp.

Oven Dried Breadcrumbs : 3-4 Tbsp.

Oil : As Required to pan fry the cutlet

Method :

Steam or pressure cook the yam, potatoes and green peas till completely cooked.Remove and cool.  Peel and mash the potatoes with the yam and peas. To these vegetables add the rest of the ingredients.

Keep adding the breadcrumbs till the mashed mixture no longer feels wet or squishy. Adjust seasoning if needed.

Now round the mixture into small balls, flatten and shallow fry on a hot griddle.

Yield : 16 small or 10 medium sized cutlets.

 

 

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Ingredients :

Potatoes : 6 medium sized

Onion : 1  medium sized

Curd : 1/2 cup

Salt : to taste

Ginger Garlic Paste : 1 tsp

Vegetable Oil : 2 tsp

Coriander leaves : 2 tsp

For Masala :

Cumin Seeds : 1 tsp

Fennel Seeds (Saunf / Badishep) : 1 Tbsp

Coriander Seeds : 1tsp

Red Chilli Powder : 1 1/2 tsp

Turmeric Powder : 1/2 tsp

Method :

Peel and cut potatoes into quarters or into eight pieces. Then parboil them with a little salt. Cut the onion into large dices.

Dry roast the cumin, coriander and fennel seeds and then powder them. Mix the powder with the chilli and turmeric powders to get the masala powder.

Heat the oil and suate the onion till translucent. Then add the potatoes and the ginger garlic paste and a little water. Saute till the paste turns brown and then remove from fire.

Add the curd, the masala powder, water and salt to taste. Mix well. Return to heat and cook covered for 6-10 minutes till you have a gravy coating the potatoes.

Remove and garnish with chopped coriander leaves. Serve hot.

I looked it up and it seems a sweet potato is called a Yam in US. But the yam I am talking about is called Suran in India. It is a tuber and has a rough, dark brown skin, which is very tough. The yam needs to be cooked in a alkaline medium as it can otherwise irritate the throat. So Indians generally use tamarind, kokum or lime juice while making a dish using yam. Also according a friend who is very knowledgeable about Ayurveda, yam is supposed to be very good for people suffering from Piles. He says they should eat at least 100 gm of yam everyday.
I love cooking suran in different forms and today I will put up a couple of my favourite recipes.

(1) Yam Salad ( सुरणाची कोशिंबीर)

Ingredients :

Yam : 1/2 kg

Green Chillies : 6 – 8 no.

Onions : 2 no.

Grated Fresh Coconut : 100 gm.

Lemon Juice : 1 Tbsp.

Oil : For Frying

Salt : to taste

Method :

Remove skin and finely chop the yam. Rub with salt and keep aside. Then squeeze out the water and fry till it is brown. Remove and keep aside.
In a bowl, add finely chopped onion, chopped green chillies and mix well with the yam. To this add grated coconut and lime juice. Adjust the seasoning and Serve.

(2) Yam Chops ( सुरणाचे काप )

Ingredients :

Yam : 1/2 kg.

Tamarind Pulp : 2 Tbsp.

Whole Wheat Flour : 4-6 Tbsp.

Salt : to taste

Red Chilli Powder : 1 Tbsp.

Oil : For shallow frying

Method :

Slice the yam into 2″ long, 2″ wide and 1/4″ thick slices. Coat them evenly with the tamarind pulp and keep aside for 5 minutes. Mix the red chilli powder and flour and add salt as required. Then roll the slices in this mixture to coat them with it and then shallow fry on a griddle.

P.S. : Some people prefer to use rice flour instead of wheat flour.
Another variation of this recipe is to make a paste of dried red chillies, ginger, garlic, tamarind and salt to taste. Coat the yam slices with this paste and keep aside for a few minutes. Then roll in rice flour and shallow fry.

Most people hate paneer as it has a very bland taste. To all those I request to try this recipe.Though this recipe uses the same marinade as Chicken Tikka, the use of vegetables in between the paneer cubes adds a special flavor to the dish. I would like to thank Jayul for letting me use his Paneer Tikka pictures.

Ingredients :

Paneer : 500 Gms

Onions : 2-3 Large

Green capsicum (Simla Mirch ) : 2-3Large

For The Marinade :

Hung Curd : 500 gms

Red Chilli Paste : 2-3 Tbs

Ginger Garlic Paste : 2-3 Tbs

Garam Masala Powder : 1 1/2 tsp

Kasoori Methi Powder : 1/2 tsp

Lime Juice : 2 tsp

Salt : to taste

Pepper Powder : 1/2 tsp

Sesame Oil : 3-4 Tbs


Method :

Cut the paneer into square pieces of 1″ length and hight & 1/2″ thick. Cut the onions and capsicums into 1″ cubes.
For the marinade, mix together the hung curd, ginger garlic paste, red chilli powder and the powder masalas. Then add the salt to taste, lime juice and oil and mix well.
To this marinade, add the cut paneer and onion and capsicum pieces and keep in the refrigerator for at least 2-4 hours.

Then skewer these pieces on thin metal skewers alternating between paneer, onion and capsicum pieces.

Then you can either roast them in the oven for about 7-8 minutes or grill them for the same amount of time. Make sure to baste them with oil after a few minutes, as they tend to dry out while roasting. If you ave a tandoor at home even better. The tandoor lends a special flavor to the Tikka which cannot be replicated in an oven.

Serve the Tikka with roti and Green chilli, mint and coriander chutney.

P.S. To make hung curd, take freshly made curd or yogurt and tie it in a four fold muslin cloth. Then hang it in the refrigerator till all the water drains out from the curd. you may have to keep it this way for 4-6 hours till all the water is drained from the curd. This is how you get the hung curd.