You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
Yam or Elephant’s Foot in English is called Suran in Marathi and Surangaddi in Kannada . Yam makes a delicious chips or in this case as my daughter’s who seem to think Indian food is not cool these were Yam Steaks.
If you seen the full yam it does remind you of an elephant’s foot . The first time my daughter saw it as a child her reaction was what stone is this? Looks as ugly. Small wonder that it’s not appreciated in my house.
Have you watched the old Hindi film “Bawarchi”? Rajesh Khanna is the cook and on his first day of his job he makes what the family members think of as mutton well actually its yam. My mom made it just like that so also my co-sister but I cannot manage it. So in my house it ends up in sambhar, veggie which no one eats or cutlets which everyone adores.
But this time I made them in these kappas sorry steaks.
These are traditionally made in Goa. We have different veggies served as what is locally called “kappa”, so we have batat kappa, cauliflower kappa, vangi( brinjals) kappa, maddi che kappa, neer phanas ( bread fruit) kappa, karati(Bitter gourd) kappa, bhendi kappa and of course suran che kappaand many many more that I have forgotten…
Traditionally the vegetables are cut up, and then you apply turmeric, chilli powder, salt and set them aside for say ½ an hour.
In a Hindu household they are dipped in rice rava which they call alan or rava and shallow fried on the skillet. They replace the fried fish which get the same treatment. The Catholics have an extra step they are dipped in beaten egg before they are fried.
Fried is shallow fried no deep frying please the taste of the vegetable or fish is retained and they yum with rice that is our staple food here and curry.
Surana che Kappa or as the girls called them Yam Steaks the yam can be itchy.
I mean the yam can make you itch as my Krishana Teacher explained,” Plants devise ways to stop animals from eating them. Like they grow thorns etc., they also have chemical defenses they see to it that you itch. Result animals avoid them egs. for this are alu, yam etc. But man is a selfish animal he finds ways to get round it. So whenever you use these veggies you will find your mother oiling her hands first and then using tamarind to neutralize the chemical” she did name the chemical found in Alu and Suran some oxalate I forget.
It’s difficult to cut the suran at home please bear in mind its hard if you are cutting it please be careful.
• 7-10 pieces of The yam or suran cut in big pieces but thin slices
• 1 small marble sized ball Some tamarind or2-3 pieces of kokum soaked in water
• 1 teaspoon Chilli powder( adjust as per taste)
• ½ teaspoon turmeric
• 4-5 tblsp Bread crumbs(approx.)
• Oil to fry
• In the night before going to bed in a big bowl add the tamarind or kokum with a little water.
• Drop the pieces of yam in the water and let them sit covered overnight.
• In the morning drain the water and wash the yam under running water the apply salt, turmeric and red chilli powder. Mix well to ensure that the masalas spread evenly.
• After about ½ an hour dip them in the bread crumbs and lay them on a non-stick tava.
• Add a teaspoon or 2 of oil and cook covered on low flame.
• Once you get a delicious aroma about 5-10 minutes, flip them over and cool on low flame till golden brown.
• Serve hot with rice or as a snack.
I served them with the Apple Cider Balsamic Reduction drizzled on top.
This is my post for the Blogging Marathon #32 for the alphabet Y do come back for Z tomorrow.
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