Pan-fried Purple Yam (Kaand nu Shaak)

Dear Gujarati Food Made Easy lovers,

Before we launch into yet another delicious recipe, I would like to apologize for my long absence. I have singlehandedly been trying to transfer my blog to a new platform and having to learn the technicalities associated with this mammoth task has been an adventure to say the least!

I am yet to complete the transfer but as it has been so long since I posted a recipe, I could not leave you all any longer for the next one; it just would not be fair! J So I will keep you all updated as I go along this long-winded journey! I have kindly received help from my fellow bloggers and good friends from university and from work respectively – please do check out their websites: www.liverpool-kop.com and www.hannahsays.co.uk

Today, I am going to share with you the recipe for Kaand nu Shaak (pan-fried purple yam) in English. In essence the main ingredient here is a purple coloured root vegetable that is insanely delicious when made correctly! As expected, my first encounter with this delicious root vegetable (purple yam) was in my grandmother’s kitchen in Zambia.  Being known as one of the 2 best cooks in town (the other one being our next door neighbour 🙂 ), you can’t go wrong with this recipe. Kaand/purple yam can be bought at any local Indian grocery store – just ask the shopkeepers!

Here is a picture of the final result:

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(serves 3 to 4 people)

This is what yam looks like freshly bought:

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Ingredients:

3 tbsps. sunflower oil

1 pinch asafoetida

500g purple yam/kaand (washed, peeled and cut into 1 inch squares of about 3mms thick)

1 heaped tbsp. ginger (peeled and grated)

1 heaped tsp. green chillies (ground)

½ tsp. turmeric powder

1 level tbsp. salt

For later:

1 tbsp. sunflower oil

Wedges of fresh lemon

Method:

  1. Wash the yam from outside really well so that no soil is left on it.
  2. Peel the skin off the yam either with a peeler or a knife and get rid of any deep knots of soil that are embedded in the yam.Image
  3. Cut the yam into 1 inch squares about 3 to 4 mm thick – just roughly.Image
  4. In a dish, mix the prepared yam with the ginger, green chillies, turmeric and salt and mix well.

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5. Put the oil in a large non-stick saucepan and heat on high heat.

6. When the oil is fairly hot, add in the asaefotida.

7. Immediately add in the yam/kaand mixture and mix well.

8. Turn the heat down to a medium heat and continue to stir the kaand in the saucepan for 2 minutes.

9. Close the saucepan with its’ lid and cook for a further 10 minutes on a medium heat until the kaand is soft. It will go a lighter purple colour. Toss the yam/kaand a couple times every few minutes within these 10 minutes to prevent the kaand from burning.

10. Add 1 more tbsp. of sunflower oil and stir it in.

11. Turn the heat back up to a high heat and leave the saucepan open now while cooking to make the kaand nice and crispy. You can let it cook for a further 5 to 7 minutes. Again within these 5 to 7 minutes, toss the yam/kaand every few minutes so that it goes a golden brown colour and to prevent it from burning.

12. Serve hot preferably with chapatis/rotlis (but it also tastes delicious on its own as well!) with some freshly squeezed lemon juice over the yam/kaand.

So there you have it! A delicious new recipe for you all to try out! Please do let me know if there are any specific recipes that you would like to see on this website. Many thanks!

‘Til next time, mere yaaron (my friends)!

Love and Namaste, and of course …

Bon appetit! 

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15,000 visits and counting!

Dear Gujarati Food Made Easy lovers!

While you are waiting for the new, upgraded look on our website, I am overjoyed to announce that we have surpassed the 15,000 visits mark! 

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Love and Namaste! xx

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Broccoli Potato Curry (Phulgobini ane Bataka/Bateta nu Shaak/Sabje/Subze)

Good day Gujarati Food Made Easy lovers!

It is well known that broccoli has many beneficial properties. From being extremely nutritious, containing plenty of vitamin C and dietary fibre to having anti-carcinogenic properties, it is a ‘must eat’ on everyone’s weekly list – without exception! 

There is a prevailing myth that all Gujarati food is oily, sweet and spicy, all at the same time. This is definitely not the case in our household as we cannot fathom the thought of stomaching greasy, hot food and the idea of having copious amounts of sugar in our main course is a major turn off!

So, in an attempt to eat healthy, tasty and nutritious food, today, I will be sharing the recipe for broccoli and potato curry. This dish is fantastic with chapatis (also known as rotlis in Gujarati) or even as a side dish to a protein-rich main course.

Here is the the final dish:

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(serves 2)

Ingredients:

For the tarka:

2 large tbsps sunflower oil

1 tsp cumin seeds

1 pinch asafoetida

Then:

14 florets of broccoli (washed well and fairly evenly sized)

6 small potatoes (washed and cut into even wedges about 3 to 4mm thick)

0.25 tsp garlic (grated/minced)

1 tbsp ginger (grated/minced)

0.5 tsp turmeric powder

0.5 tsp cumin-coriander powder (dhana-jeeru powder – available from your local, Indian, grocery store)

0.75 tsp salt

0.5 tsp fresh green chillies (ground)

Then:

0.5 tbsp sunflower oil

1 tbsp warm water

Method:

1. Prepare the potatoes:

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2. Prepare the broccoli:

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3. In a large saucepan, heat the 2 large tbsps of oil on a high heat.

4. Add in the cumin seeds and the asafoetida.

5. Once the cumin seeds become golden brown, add in the prepared potatoes and mix well.

6. Cover the saucepan and turn the heat down to a low heat. Cook the potatoes for 5 minutes.

7. Stir once again and add in the garlic, ginger, turmeric powder, cumin-coriander powder, green chillies and salt. Stir well until the potatoes are well coated with the spices. 

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8. Turn the heat up to a medium-high heat.

9. Add in the broccoli and mix well with the potatoes.

10. Add in the 0.5 tbsp sunflower oil and 1 tbsp warm water and mix that in well. Cover the saucepan.

11. Turn the heat up to a high heat for about half a minute and cook the broccoli and potatoes.

12. Open the lid and toss the broccoli and potatoes in the saucepan. 

13. Re-cover the saucepan with the lid and turn the heat down to a low heat. 

14. Cook for a further 5 minutes.

15. The dish is now ready to serve.

There you have it! Do give it a try and let me know how yours’ turned out!

‘Til next week, friends! …

Bon appétit!

 

© Londontopnosh, Meetali Parekh and Gujarati Food Made Easy, 2012 – 2021. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Londontopnosh, Meetali Parekh and Gujarati Food Made Easy with appropriate and specific direction to the original content.

Pomegranate, Onion and Cucumber Raita Recipe (Dahrum, Kanda ane Kakdi nu Raitu)

Good day Gujarati Food Lovers!

With summer firmly in the air (have I spoken too soon?), I decided something refreshing must have it’s place on the menu. 🙂 Thinking back to our childhood in Zambia, I remember the plethora of fruit trees that my grandfather had planted and nurtured for over fifty years; amongst them was a pomegranate tree. Seeing as they were only in season for a little while, my grandmother would make the most of their arrival. Below is one of the recipes she would make with the pomegranates but the recipe was actually created in my grandfather’s imagination.

Today, I will share with you the recipe for Pomegranate, Onion and Cucumber Raita which is a fantastic condiment to almost any Gujarati Food or in fact, any food at all! It is also great as a side dish to spicy meat recipes. Here is the end result:

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Serves 2 to 4 people (depending on how hungry you are!)

Ingredients:

Fresh seeds of half a pomegranate

1 small onion (white or red, washed and diced into relatively small cubes)

0.25 of a whole cucumber (washed and diced into relatively small cubes)

6 heaped tbsps yogurt (natural or Greek)

0.25 tsp salt

0.5 tsp paprika

0.5 tsp ground cumin seeds

Optional: 

1 heaped tbsp chopped coriander

Method:

1. Put all the ingredients into a big bowl in the order above and mix well.

2. Serve as a condiment or side salad to any dish you desire.

So there you have it! Enjoy and let me know how yours turns out!

‘Til next week, friends! …

Bon appétit!

 

© Londontopnosh, Meetali Parekh and Gujarati Food Made Easy, 2012 – 2021. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Londontopnosh, Meetali Parekh and Gujarati Food Made Easy with appropriate and specific direction to the original content.

Thank you: 100 ‘Likes’ on Facebook!

Great news! Gujarati Food Made Easy Facebook page has reached 100 Likes! 

Help us in our quest to put the best Gujarati Food on the GLOBAL map! 🙂

Join us on:

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Not sure who has brought us to the big 100 as they have kept their identity invisible! But, whoever you are, thank you very much! 

Thank you also to all of you for you continued support! Keep spreading the word about us, faithful friends! Waiting in anticipation of the next 100 Likes 🙂 … xx

 

© Londontopnosh, Meetali Parekh and Gujarati Food Made Easy, 2012 – 2021. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Londontopnosh, Meetali Parekh and Gujarati Food Made Easy with appropriate and specific direction to the original content.

Stir-fried Cabbage (Cobis/Cabbage nu Shaak or Kobi Sabje/Subze)

Good evening Gujarati Food Made Easy lovers!

Being a Friday evening, I wanted something quick and easy to eat before I went out to meet friends and started my weekend! So this is what I made:

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(Serves 2)

It’s healthy and full of nutrients – Cabbage Stir Fry, otherwise known as Kobi Sabje/Subze in Hindi or Cobis nu Shaak in Gujarati. I have used Sweetheart Cabbage in this recipe because, to me, it’s sweeter and seems to have more water content than other types of cabbage but any cabbage can be used. 

Ingredients:

For the tarka:

1.5 tbsp sunflower oil

0.75 tsp cumin seeds

optional:

0.25 tsp mustard seeds

Then:

Half a Sweetheart Cabbage (washed well and shredded)

0.5 tsp cumin-coriander powder (available from your local, Indian, grocery store)

0.5 tsp turmeric powder

0.25 tsp red chilli powder

0.5 tsp grated garlic

0.25 tsp green chillies (fresh and ground)

1 level tsp salt (and add more after serving if not enough, to taste)

Method:

1. In a large saucepan or wok, heat the oil on a high heat.

2. Add in the mustard seeds (optional) and cumin seeds and roast until the cumin seeds start to turn golden brown and the mustard seeds start to pop.

3. Add in the cabbage and give it a good stir.

4. Add in the rest of the ingredients in the order listed above and mix well until the cabbage is well coated with all the spices.

5. Cook the cabbage on a medium high heat for 3 minutes, gently stirring almost continuously.

6. Serve while hot and eat immediately with rotis/chapatis (Indian flat bread) or naan breads.

So there you have it! 🙂 Enjoy and let me know how yours turns out!

‘Til next week, friends! …

Bon appétit! 

© Londontopnosh, Meetali Parekh and Gujarati Food Made Easy, 2012 – 2021. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Londontopnosh, Meetali Parekh and Gujarati Food Made Easy with appropriate and specific direction to the original content.