When one talks about favourite vegetables, it is always those that are easily available at the neighbourhood market. They are not only made in a variety of delicious preparations across various Indian cuisines but also used in other cuisines outside of the country. While they always steal the show, there is no doubt that bitter gourd, pumpkin and ridge gourd aren’t the most popular ones because of the texture and taste as well as preparation that people have consumed over the years in their homes.
As the winter slowly sets in in the city, there are some that don’t need a season to be celebrated because they are available all year round. Yam, suran or elephant’s foot, as it is locally known, is one that definitely deserves more attention than it gets, as it remains on the cart while others get sold out. One may look at yam and not want to make it because of its rough brown bark-like exterior but what many may not realise is its interior that makes for a very interesting ingredient to work with. If you have had a doubt about it till now, chefs tell you otherwise.
Mid-day Online reached out to chefs to share innovative recipes one can make using yam. They not only use it to make mouth-watering kebabs but also corn cakes and even a familiar yet unique chilli garlic suran, all of which are sure to change your mind. Mexican Yam Galouti Kebab by Vinayak Patil, executive chef, Butterfly High, Thane and BKC
Looking to start simple? Then start by making kebabs, a favourite in most Indian homes, for snacking. If you love vegetarian food, then it is even better because chef Vinayak Patil at Butterfly High suggests making a delicious yam galouti kebab with a Mexican twist. He explains, “Yams are high in nutrients and vitamins. Adding a Mexican twist to this dish makes it more appealing to eat and using nacho chips makes it a tasty snack.”
Ingredients
Yam (Suran) boiled and fine smashed – 200 gm
Jalapeno paste – 4 gm
Chipotle sauce – 2 ml
Nachos chips finely crushed powder for binding – 15 gm
Mexican sprinkle 5 gm
Cheese – 5 gm
Chilli powder – 3 gm
Cumin powder – 2 gm
Salt to taste
Ghee for shallow fry
Accompaniment
Baked nachos chips – 10 to 15 pcs
Dips
Mexican salsa
Sour cream
Method
1. Mix all ingredients nicely and make small round tikkis.
2. Heat the fry pan and add ghee. Once the ghee is well melted, place all the tikkis and cook well on both sides. Once it becomes crispy brown, place the pan aside.
3. Take a serving plate and make nachos.
4. Place all tikkis on nachos bed.
5. Then put on top both the dips, salsa and sour cream.
Roasted Yam and Jalapeno Corn Cakes by Rohan Dsouza, chef, Estella, Juhu
At Estella in Juhu, chef Rohan D’souza, who is also the culinary director of Silver Beach Entertainment and Hospitality, which runs the city restaurant, believes in roasting the yam to make the most of it. It is also the reason why he suggests making roasted yam and jalapeno corn cakes with refried beans. He explains, “Yam or suran or Jimikand as it is known, is one of the underrated vegetables. It actually adds to the options of vegetables a chef can have. It can be used in various cuts as desired. Yam tastes even better if roasted with spices or herbs or even mashes to accompany any protein.”
Ingredients
Sweet potato (roasted mashed) 500 gm
Elephant yam (roasted mashed) 500 gm
Corn kernel (cooked) 250 gm
Cajun powder 30 gm
Jalapeno, chopped 30 gm
Scallion, finely chopped 30 gm
Tarragon, chopped 1 tsp
Sriracha sauce 2 tbsp
Dijon mustard 1 tbsp
Amul cheese 30 gm
Salt/pepper to taste
Garlic powder 25 gm
Onion powder 25gm
For Refried beans
Red kidney beans (boiled) 200 gm
Garlic, chopped 30 gm
Onion, chopped 75 gm
Tomato sauce ½ cup
Tobasco sauce ½ tsp
Tomato ketchup 2 tbsp
Red chilli paste 2 tbsp to taste
Salt 2 tbsp to taste
Oil 30 gm
Coriander, chopped 15 gm
Vegetable stock2 tbsp
Roasted cumin powder ¼ tsp
Method
1. For refried beans, mash the boiled refried bean. In a hot pan, add oil. Sauté the chopped garlic and onion. Add in the mash kidney beans, tomato sauce, tabasco sauce, tomato ketchup, roasted cumin powder and salt. Stir well until the refried bean has cooked. Taste and adjust the seasoning. Finish with chopped coriander.
2. For the yam jalapeno mixture, bake the sweet potato, yam in the oven at 160 degrees Celsius for 30 – 40 minutes until cooked, keep aside and cool. Mix the baked yam and sweet potato along with garlic, onion powder, corn kernel, jalapeno, Cajun powder, processed cheese, sriracha, Dijon mustard, scallion & tarragon. Mix well, adjust the seasoning if required. Form into patties, sear with clarified butter on both sides.
3. Serve hot topped with warm refried beans.
4. Garnish with micro greens
Chili Garlic Suran by Ali Mohar, chef, Raasta, Park Street, Kolkata
While you may experiment with some kebabs and corn cakes, using yam to make a unique chilli garlic suran is definitely another option. Usually known to be made with chicken or vegetables, using yam will only add to the flavour of the dish. Chef Ali Mohar at Raasta, explains, “It is a highly nutritional vegetable that grows underground and is commonly seen in the recipes of Himalayan, central and East India regions.” Being a Caribbean Lounge, Mohar says yam is popularly also used in the Caribbean islands and that is why it is part of the menu. “A lot of homemakers in Bengal use it in their kitchen but it is unheard of in restaurants,” he adds.
Ingredients
Suran 150 gm
Onion 20 gm
Ginger 5 gm
Garlic 5 gm
Green chili 5 gm
Bell pepper 15 gm
Oil 20 ml
Vinegar 10 ml
Soya sauce 15 ml
Chili paste 20 gm
Ketchup 20 gm
Method
1. In a pan, heat oil and put chopped ginger, garlic and green chili and sauté it.
2. Put the bell pepper and onion and cook for some time.
3. Now, add soya sauce, chilli paste, tomato ketchup, 20 ml water and 5 ml cooking wine and stir it.
4. Add the diced boiled suran and cook for a few seconds and serve hot with a garnish of brown garlic.
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