Yam Latkes With Mustard Seeds And Curry Recipes

Steps:

• Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
• Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

Steps:

• Heat mustard oil or ghee in a large saucepan and add cumin seed.
• Cook 30 seconds or until fragrant, but do not burn.
• Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.
• Stir in diced yam, diced tomatoes, salt, and curry powder.
• Mix tamarind paste with warm water and add to pan.
• Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.
• Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.
• Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).

Steps:

• Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds. Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes. Add the ginger; cook, stirring, 1 minute. Add the tomatoes; cook, stirring, 2 minutes.
• Add the chicken; sprinkle with the turmeric and 1 1/2 teaspoons salt. Cook, stirring occasionally, about 4 minutes. Stir in 2 cups water. Bring to a boil. Cover; reduce heat to medium-low. Simmer until the chicken is very tender, about 30 minutes.
• Uncover. Bring to a boil over medium-high heat. Boil until the sauce coats the meat, about 10 minutes. Season with salt. Serve with raita and pooris, if desired.

Steps:

• Peel the yam. Use the coarse section of a grater to grate the yam into a bowl.
• Add onion and pepper to taste.
• Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk (save the egg white for another use). It should look creamy, like cole slaw, but it should not be dripping with egg liquid.
• Heat a large skillet and add enough oil to cover the bottom. When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork.
• Repeat until all the mixture is used. It's OK if the pancakes are touching in the skillet.
• Sauté until golden brown (or brown if you prefer) and crispy; flip and sauté on other side. Regulate heat so that oil does not smoke, and add more oil if necessary.
• Drain on paper towels if desired. Salt to taste.
• Makes about 6 pancakes.
• Notes.
• It's best not to re-use the oil for a second batch because the oil develops an unpleasant odor. It's best to use two separate skillets, or wash and dry the skillet after use.
• You can substitute onion powder to taste for the fresh onion.

Steps:

• Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
• Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
• Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
• Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
• Add a small amount of water at a time if all liquid evaporates.
• Fold in cilantro just before serving.

Steps:

• Mix oil, lemon juice, worcestershire sauce, and curry powder in small bowl. Brush tofu cubes with marinade and place in a container with a lid. Refrigerate for about one hour.
• Preheat Oven to 350 degrees F.
• Peel and cut yam into 1/2 inch cubes and place on a cooking sheet covered with tinfoil. Sprinkle with 1 tablespoon vegetable oil, and 1 tablespoon curry powder. Bake in oven for 20min, or until tender.
• Sautee onions in butter and 1 teaspoon curry powder. Add marinated tofu and fry about 5min.
• Then add yams and fry another 5min. Add coconut milk and cornstarch, and let simmer about 10min.
• Sprinkle 1 tablespoon curry powder and stir in right before serving.
• Eat with couscous or rice.