Suran Bhaji

Time 15 min

Ingredients

Suran 50 gms around 3-4 slices 

Finely chopped onion 1 medium size

Coconut paste  1 tbsp

Ginger paste 1/4 tsp

Green chilies chopped 2-3 

Turmeric powder 1/4 tsp

Tamarind paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/2 tsp

Kokum 2-3 pieces

Oil 2 tbsp

Salt to taste

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Keep it aside.

Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water.

Make cubes of cooked suran. Keep it aside.

Heat oil in pan, add cumin seeds, chilies and onion, fry till it turns golden brown. Then add ginger & coconut paste. Fry for about 2-3 min. Then add turmeric powder. Mix well. Then add suran cubes. Mix well. Fry for 2-3 min. on low flame. Then add tamarind paste, jaggery & salt. Simmer for 2-3 min covering lid on low flame. Switch off the flame. Serve hot.

Yam / Suran Fry

Time 20 min

Ingredients

Yam / Suran 100 gms 

Coriander+Green chilies paste 1/2 to 1 tsp 

Amchur powder 1/2 tsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Coriander powder 1/2 tsp

Kokum 2-3

Corn flour 1/2 cup

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 5 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Make the mixture of all ingredients except oil & cornflour. Apply to the suran slices. Keep it in refrigerator for 1/2 hrs. Then dip each slice in cornflour and shallow fry the slices till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

Yam / Suran Kaap 2

Time 20 min

Ingredients

Yam / Suran 100 gms 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Dry kokum 2-3

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Apply turmeric powder and asafoetida to the suran slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Yam / Suran Kaap 1

Time 20 min

Ingredients

Yam / Suran 100 gms 

Ginger garlic paste 1/4 tsp

Red chili powder 1/2 tsp

Garam Masala 1/4 tsp

Turmeric powder 1/4 tsp

Kokum syrup 1 tsp

Besan 1tbsp

Rice flour 1tbsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and 1 tsp kokum syrup, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Mix all ingredients except rava, by adding 1-2 tbsp water. The mixture will become like dosa batter (not too thick nor thin). Apply this mixture on suran slices, then dip in rava, shallow fry till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.