The Yummy Yam Recipes

Dr Kaviraj Khialani – celebrity Master Chef, is a Mumbai based Author, Writer, Food Designer, Academician having specialised in over 33 international cuisines. Here he lists the various health benefits of Yam or known in India as Suran, and the interesting ways we can include it in our diets

Yam also known as suran in Indian culinary terms is a large tropical tuber crop grown majorly in various parts of South-East Asia & Africa. It is also known as elephant foot yam in England for its elephantine hoof-like appearance, while the Chinese call it Cho-Mo-Yu; the Filipino kitchens address yam as Pongapung!

Within India, people in Chhattisgarh call it as Zimmikanda, in Bihar it is known as Oal, in south India it is called Chena, in Tripura it is Batema, Suvarnagadde in Karnataka, in Tamilnadu it is called Kaara Karunai Kizangu! It is one of the most commonly available root vegetable in our local markets but when it comes to using it and trying new recipes with it people have been a little skeptical about its application, adaptation and experiments.

While for most of us yam applies to a subzi or a curry, simmered in a liquid of spices and flavours or yam chips, fried masala yam etc, what needs to be known is that yam has many more functions and features which can be utilised and explored in the culinary world.

Health Benefits of Yam

1. Yam is considered good for the bones and also prevents blood clotting.
2. Yam is helpful in preventing muscle pain and also lowers sugar levels in the body.
3. Yam is also known to be anti-inflammatory, good for memory, concentration and helps lower cholesterol.
4. Yam is a good immunity boosting root vegetable and it also contains a good balance of vitamins and minerals as needed for our dietary requirements and should be a part of our diets.
5. Yam is also good for detoxification of our body and also helps to maintain estrogen balance in our system.

Culinary Uses and Applications of Yam

1. There are various ways in which yam can be a part of our recipes from Indian to international varieties, for me it starts with a simple yam and cheese cutlet shallow fried served with apricot and walnut chutney, yam in the form of pickle too has been made in various parts of India.
2. The method of cooking applicable to yam can be roasting, grilling, baking, pan-frying, stir-frying, stewing, currying, steaming, deep-frying etc hence it becomes easy to make a nice marinated yam kabab on skewers and barbeque it as well, must have a boiled and mashed jimmikhand stuffing in parathas with roasted crushed cumin, mint leaves, dried anardana powder and little crushed black pepper.
3. Yam koftas in a creamy rich korma gravy with warqi parathas, dum wali dahi ki yam– cooked in a mustard oil and spicy gravy with curd served over boiled rice, yam ke pasande– referring to yam cups being scooped out or sandwiched version of yam slices with Achari masala in the center and then steeped in a onion based gravy.
4. Baked yam with a coating of spices and seasonings, a drizzle of olive oil and sea salt, wrapped in foil and baked served with some nice hung curd and olive dip alongside is a good low cal dish.
5. The vegetable has various alterations across the states in India and in some places we have a tempering to it, while some fry and put it into the masala, and some cook it with freshly roasted coconut and spice wet masala paste as well. Do try a yam and mix veg pulao, a roasted jimmikhand and pepper dip with savoury crackers!
6. Yam ka keema with green peas is one of my favorites and it just doesn’t taste like yam being cut into small cubes, cooked in a brown onion gravy with a hint of garam masala powder, kasuri methi, tomato and curd, lots of fresh coriander leaves served hot with phulkas.
7. Yam is good for baked dishes as well when it comes to doing one meal dish concepts, yam is helpful as it adds bulk into the dish and also taste and volume as well, so go ahead add it with carrots, beans, zucchini, broccoli mildly seasoned and spiced with fresh herbs and a nice cheesy sauce to go on the top and serve it baked with garlic bread.

A few simple and easy yam recipes:

NUTTY STUFFED YAM CUTLETS

Ingredients

Elephant Yam or Suran- 400 gms cleaned, boiled in salted water and mashed

Boiled mashed potatoes/sweet potato – 2 medium sized

Salt and pepper to taste

Bread crumbs – ½ cup

Corn flour powder – 1/4 cup

Garam masala powder – ½ tsp

Cumin powder – ½ tsp

Chaat masala powder – ½ tsp

Chili flakes – 1 tsp

Mixed herbs – 1 tsp

Ginger – 1 tsp chopped

Green chilies – 1 tsp chopped

Mint and coriander leaves- 2 tbsp. chopped

Oil to deep fry/shallow fry

For the stuffing: grated cheese- ¼ cup + chopped nuts – 2 tbsp

Method

1. Prepare all the ingredients for the cutlets.
2. In a mixing bowl combine together the boiled mashed yam, potatoes the binding agents, seasonings and spices.
3. Mix well using hands and finger tips and ensure proper mixing of ingredients and avoid lumps.
4. Divide the mixture into 12- 15 portions and then apply little oil on the fingers and palms and shape the cutlet stuff it in the center with cheesy nut stuffing and secure all sides.
5. Dip the cutlets into maida-water thick batter if desired and then coat with dried breadcrumbs if deep frying since it will be safer option or else simply coat with corn flour powder and shallow fry as well.
6. Drain off the excel oil after frying and serve hot with choice of dips and chutneys/sauce to go with the hot yam cutlets.

YAM COCONUT SPICED CURRY 

Ingredients

Elephant yam or Suran- 400gms cleaned, cut into cubes

Oil/butter – 2 tsp

Lemon grass –  4-5 pieces’ cut

Fresh basil leaves – 8-10 nos

Ginger/Thai galangal – 2 tbsp. cut into cubes

Thai red curry paste/ yellow curry paste – 2-3 tbsp

Warm water- 3-4 cups

Salt to taste

Roasted crushed peanuts- 2 tbsp

Sugar – ½ tsp

Soy sauce – 1 tsp

Coconut milk – 2 cups

Corn flour water solution – 2 tbsp

Other additional ingredients can be added with yam- for veg- zucchini, Babycorn, carrots, mushrooms, eggplants, baby potatoes etc. for non-veg chicken with bones, curry cuts of lamb or mutton with bones can also be used here with yam.

Method

1. Prepare all the ingredients for the curried yam recipe.
2. Heat oil/butter in a saucepan add in the lemongrass, galangal or ginger, few basil leaves and saute for 10 seconds, add in the slightly dissolved curry paste and mix well, add a few slit green chilies as well if preferred spicier.
3. Add in the yam pieces and fry them with the Thai curry paste for couple of minutes, add in the warm water or vegetable stock and allow to come to a boil if using non-veg can add at this stage as well.
4. Cover and simmer the pot for 8-10 mins, add in the other veggies if any or your choice to the curry and continue to cook it for 12-15 mins.
5. Add in the coconut milk and roasted crushed peanuts and adjust the texture with water and continue to cook for 10-12 mins, finally add in the corn flour solution and get a shine and thickness to the curry, serve hot garnished with fresh basil, tender coconut slices and this goes well with steamed rice or jasmine rice/brown rice.

YUMMY YAM MASALA

Ingredients

Elephant yam or Suran- 400 gms cleaned and cut into cubes

Oil/ghee – 2 tsp

Bayleaf – 2 nos

Cinnamon stick – 1-inch piece

Ginger- garlic paste – 1 tsp

Green chili pastes – 1 tsp

Onion paste – 1 cup

Tomato puree – 1/2 cup

Salt to taste

Kasuri methi – 1tsp

Turmeric powder – ½ tsp

Red chili powder – ½ tsp

Coriander powder – 2 tsp

Garam masala powder – ½ tsp

Water – 2-3 cups

Cashew paste – 1 tbsp

Fresh cream – 2 tsp

Fresh coriander leaves – 2 tbsp

Lime juice- 1 tbsp. add before serving.

Method

1. Prepare all the ingredients for the yam masala.
2. Heat oil or ghee in a pan add in the whole spices, saute for a few seconds, add in the onion paste and cook for 2-3 mins, add in the ginger garlic chili paste and continue cooking.
3. Add little water as needed and add in tomato puree, salt and all powdered spices, kasuri methi and mix well.
4. Add in the yam and bhunao it well for a few mins, add in the cashew paste and cream and little warm water and cover, simmer and cook for 18-20 mins or until yam is tender.
5. Finally check for seasonings, add fresh coriander and lime juice and mix well, serve hot with missi roti, naans, tandoori rotis.

 

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