Yam Fry / Senai Kizhangu Varuval

Yam Fry is usual/common south Indian recipe. Elephant Foot Yams can be used to prepare a variety of dishes like yam roast, masiyal, kootu, chutney, kababs, cutlets etc. It goes well with sambar rice or rasam rice.

Ingredients:

Senai/elephant foot yam -1/4 kg

Chilli powder -1 tsp or as needed

Coriander powder -1/2 tsp

Cumin powder -1/2 tsp

Turmeric powder - 1/4 tsp

Kadalai mavu/besan/bengal gram flour -2 tsp

Rice flour - 2 tsp

Ginger garlic paste -1 tsp

Salt

Oil for deep fry

Steps to make Yam Fry:

1. Peel the skin, wash and cut the yam into slices as shown below. It should not be too thin nor too thick.

2. Boil the Yam in cooker for 1 whistle and wash the boiled yam in cool running water. Drain all the water.

3. In a large bowl mix Chilli powder, turmeric powder, coriander, cumin, besan flour, rice flour, salt and ginger garlic paste. To the mix add the par boiled yam and keep it aside for 15 mins.

4. Now deep fry the yam one by one in hot oil and serve it with Sambar rice/ Rasam .

Indianised Cheese ball

Potato Cheese Balls Recipe is the yummy treat for the Kids, made with Boiled Potatoes and Indian Spices and stuffed with the filling of Grated Processed Cheese.

Yummy yummy cheese finger/ball here you go. :)

 

Ingredients:

3 boiled potatoes
1 cup grated processed cheese
2 green chilies, finely chopped
1/2 teaspoon ginger, finely chopped or minced
4 cloves garlic, finely chopped
1/4 teaspoon red chili powder
1/2 teaspoon freshly crushed pepper powder
1/2 teaspoon turmeric powder
2 teaspoon fresh coriander leaves, finely chopped
2 teaspoon fresh curry leaves, finely chopped
5 tablespoon bread crumbs
2 teaspoon of maida
Water 
Oil for deep frying
Salt to taste



Steps to make Cheese ball:

1. Boil and smash the potatoes with no lumps.
2. Grate the processed cheese and keep aside.
3. Mix chopped green chilli, curry leaf, corriander leaf, ginger, garlic, salt, chilli powder, pepper powder and turmeric powder with mashed potato.
4. Add one spoon of maida to mashed potato as binding agent and mix well.
5. Mix one spoon of maida and water to make a thin maida paste.
6. Now heat good amount of oil in a frying pan. Divide the potato mixture in small balls or portions.
7. Take some oil in your palms, get one ball and smoothly round it, make a small hole in center and stuff good amount of grated cheese in it.

8. Now close the ball carefully from all the sides and in such way keep making all the balls and keep aside. Make as a small ball or as cheese fingers as you wish.
9. Dip the cheese ball/ finger in thin maida paste and roll it in bread crumbs.
10. Deep fry the balls in hot oil and it is very important to cook these balls on medium flame, so that you can enjoy the melted cheese and properly cooked potato mixture while eating. Keep frying and flipping for 2-4 minutes, till the balls turns out golden brown in color.
11. Serve it hot with tomato ketchup.