Showing posts with label Kandagadda. Show all posts
Showing posts with label Kandagadda. Show all posts

Pithau Bhaja ~ Yam Cutlet



BM #104 Day 7 - 

 Welcome to another week of the Mega Marathon. This week I am going to present some savory snacks from the Indian state of Odisha.

 Pithau Bhaja is typically made either with yam or mushroom. Pithau translates to rice paste and any item coated with pithau is called Pithau dia bhaja. I have opted to make this bhaja using yam.

 All the recipes from this week are from my Odiya friend's mom, verbatim. Thanks to her I came to know some rare and traditional recipes. Some of them I was unable to make as the ingredients were difficult to access. 

 As per Aunty, they are traditionally served with any spicy chutney and sliced onions and of course tea :).

 Recipe Source Padma's Mom
Ingredients - 

 Yam / Suran / Kandagadda peeled, cubed 1 cup
Salt, Turmeric, Lime juice as needed
Oil to shallow fry
Rice Paste - 
Rice 3 Tbsp soaked for an hour
Garlic 2 cloves
Ginger 1/2 inch piece
Cumin Seeds 1/2 tsp
Green Chilies 2

Method Of Preparation -
Prepare the yam and pressure cook it with salt and turmeric until it is cooked through. I used frozen yam so I just cooked in the microwave for 5 minutes and it was ready to use.

 Drain the soaked rice, add ginger, garlic, green chilies, cumin seeds and grind into a fine paste adding as little water as possible. To the ground paste add the cooked yam and pulse it so that the yam and the rice paste blend well.

 Remove from the yam-rice mixture from the processor and adjust the spices.

 Pinch 8 equal portions of the mixture and flatten each of them into 1/4 inch discs (tikkis).

 Heat a griddle, add about a tablespoon of oil and gently slide the prepared discs and allow them to cook on both sides. 

 After the discs are golden brown on both sides, remove onto paper towels to absorb the excess oil. Continue until the yam mixture is all used up.

 Serve with a spicy sauce and onions as a tea time snack.





 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104
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Preparation Time 40 minutes
Makes 8

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Posted by Harini R on Monday, September 9, 2019
6 comments
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Y - Yam Masala Rice



BM #99 Day 25 - 

 For the penultimate day, we have a rice dish starting with the letter 'Y'. I chose to highlight the yam for today's dish.

 I used the frozen yam which comes in cubes and so it cut down the preparation time by more than half. The simple mixture of garlic, coriander leaves and green chilies brought the flavor of the yam to the forefront and made this a very flavorful rice. 

 Ingredients - 

 Rice 2 cups (I used Sona Masuri Rice)
*Yam / Suran / Kandagadda peeled, grated 1.5 - 2 cups
Onion finely chopped 1/2 cup (Optional)
Salt and Turmeric as needed
Seasoning (Oil 2 Tbsp, 2 tsp Chana Dal, 1 tsp Urad Dal, 1 tsp Mustard seeds, Peanuts 1/2 cup, Asafotida 2 inches, Curry leaves few)
Lime/Lemon Juice as needed (Optional)
To Coarsely Grind - 
Green Chilies 4-5 (or as needed)
Garlic 2-3 cloves (or as needed)
Coriander leaves handful

 *I used the frozen yam which comes in cubes. I just thawed and coarsely pulsed the cubes.

Method Of Preparation -
Wash and cook the rice in any preferred method. Spread the rice in a platter to cool.

 Coarsely grind green chilies, garlic and coriander leaves. Since I used frozen yam, I thawed and coarsely pulsed along with the green chilies mixture.

 In a heated pan, add oil and the rest of the seasoning. After the peanuts are golden brown and the mustard seeds pop, add the yam-green chili mixture and saute for a couple or more minutes until the raw smell goes away. [If using onions, saute the onions until they turn golden brown and then add the yam-green chili mixture and proceed.]

 Sprinkle salt and turmeric. Mix well and reduce the heat.

 Add the cooked and cooled rice and gently mix until well combined.

 Adjust flavors if needed. A squeeze of lime/lemon juice works wonders to the flavor profile.



BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99



Preparation Time 30 minutes
Serves 5-6

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Posted by Harini R on Monday, April 29, 2019
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Suran Ki Sabji


Suran Ki Sabji

Week 3 Day 3 of BM #61 - 

 Check out this dish which is apparently made during Diwali in some communities.
I used the soups option in the Vitamix blender to make the process of cooking the gravy and found that the gravy gets a creamy texture and enhances the look and feel of the gravy. So needless to say I have started using this blender for all the gravies :). 
Suran Ki Sabji

Recipe Source here
Ingredients - 

 Suran / Kandagadda / yam peeled, cubed 1 1/2 cups [I used the frozen pack]
Salt and Turmeric as needed
Milk /Cream 3 Tbsp [Optional]
Oil to deep/shallow fry Suran [I opted to shallow fry]
Seasoning (Oil 1 tsp, Cumin seeds 1/2 tsp)
For the Gravy - 
Onion, chopped 1/2 cup
Tomato chopped 1 1/2 cups
Ginger 1 inch piece
Garlic 2 Cloves
Coriander seeds or powder 1 tsp
Cumin Seeds or powder 1 tsp
Cinnamon 1 inch piece
Black Cardamom 3-4 seeds
Cloves 2-3
Red Chilies 2-3
Suran Ki Sabji

Method Of Preparation -
In a pan shallow fry the thawed/ boiled suran until they are all evenly golden brown. Remove and set aside.

 Powder cinnamon, cloves, black cardamom and red chilies and set aside.

 In the same pan, add 1 teaspoon of oil and add cumin seeds. After they crackle, add onions, ginger and garlic and saute until they are translucent.

 Add the tomatoes and let them cook well.

 Remove the simmering mixture and blend them until smooth.

 Pour the puree back into the heated pan. Add the powdered spices, salt and turmeric and let it simmer until the oil oozes out.

 Transfer the shallow fried suran into the simmering gravy.

 Adjust the flavors as needed. I added a little milk for extra creaminess.

 Remove and serve hot with Roti/Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

 Preparation Time 
Serves/Makes

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Posted by Harini R on Friday, February 19, 2016
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Kandagadda Pachadi ~ Yam (Suran) Chutney


Kandagadda Pachadi ~ Yam (Suran) Chutney

 K for Kandagadd apachadi under regional cuisine for BM #32. 
I have never cooked with yam at home, though I enjoyed some very good dishes with it in my childhood. I tasted Kandagadda pachadi about a decade back in a family function and I remember there was a great discussion regarding this pachadi.

 It turned out that the pachadi was a specialty made by the head of the household and he was very enthusiastically explaining the procedure to anyone who was interested. I think I remember what he said and I have tried to replicate the taste and from what my husband says it is very close to what we ate then! 

 Ingredients - 

 Kandagadda /Suran /Yam peeled, chopped 1 1/2 cups (I used a 7 oz frozen pack)
Turmeric 1/4 tsp
Salt as needed
Tamarind extract 2-3 Tbsp or as needed
Dhania / Coriander seeds 1 tsp
Jeera 1/2 tsp
Methi Seeds a pinch
Dry Red Chillies 5-6 (or to taste)
Oil 2 Tbsp
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Asafoetida a couple pinches, Curry leaves few)
Kandagadda Pachadi ~ Yam (Suran) Chutney

 Method Of Preparation -

In a heated pan, add 2 tablespoon of oil and fry the yam until the raw smell goes they are fried well. It took me about 15 min on medium heat.

 Remove from fire and transfer to a plate and set aside. In the same heated pan, dry roast coriander seeds, cumin, methi seeds and red chilles one after the other and set aside.

 After the fried yam is cold enough to handle, add the roasted coriander seeds, cumin seeds, methi seeds and red chillies along with the fried yam and grind into a fine paste adding salt and tamarind extract as needed. Take care not to add water. Transfer into a serving bowl.

 Prepare the seasoning by heating oil and adding mustard seeds, chana dal, urad dal, asafoetida, red chilies and curry leaves. Pour the prepared seasoning onto the ground chutney.

 Serve with rice with a dollop of ghee and surprise your guests!


Logo courtesy : Preeti

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

 Preparation Time 20 min
Makes 1 1/2 cups

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Posted by Harini R on Friday, September 13, 2013
20 comments
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