Ilish Macher Matha / Muro diye Ole Torkari (Elephant Yam cooked with Hilsa Fish Head - Bong style)

 

          This is a traditional Bong style curry where Elephant Yam is cooked with Hilsa fish head. It is had with hot steamed rice and is considered a delicacy on a Bengali platter. Apart from Hilsa fish, you can also substitute it with Rohu or Indian carp fish.

          This dish is usually a Sunday lunch menu in most of the Bengali homes and it is also prepared on special occasions. It is a very simple dish, that is light on the tummy. Very few basic ingredients goes into preparing this curry. A tsp. of raw mustard oil to the end product gives an authentic touch and flavour to this dish. So check out the step by step pictorial recipe to prepare this delicacy. 

• 1 Hilsa fish head, marinated with a pinch of salt & turmeric powder & deep fried
• 250-300 gms. ole Elephant Yam), into into cubes
• 2-3 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup water
• 2-3 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. mustard oil to garnish
• 2 tbsp. coriander leaves, chopped

Bhaja Masala (dry roasted spices)

• 1 tbsp. cumin seeds
• 3-4 bay leaves, broken
• 3-4 dry red chilies

          For Bhaja Masala - Dry roast the cumin seeds, dry red chilies and bay leaves for a minute or till you get a nice aroma. Keep aside to cool and then grind into a fine powder. Keep aside. 

          Heat oil in a kadai / pan and temper with dry red chilies, bay leaves and cumin seeds. Sauté for a few seconds. 

          Now add the fried fish head and break into few pieces. Then add the cubed (Ole) Elephant Yam and stir fry for 2-3 minutes. 

          Add 1 cup water, salt and turmeric powder. Bring it to a boil and then simmer, covered, till almost done. 

          Add the grated ginger and slit green chilies. Cook further for a minute and switch off the flame. 

          Add the mustard oil and garnish with a tsp. of the ground spice mix. Enjoy with hot steamed rice. 

 

                     Bhaja Masala - Dry roast the cumin seeds, dry red chilies & bay leaves

                     for a minute or till you get a nice aroma. Keep aside to cool & then grind

                     into a fine powder. Keep aside. 

                      Heat oil in a kadai / pan & temper with dry red chilies, bay leaves &

                      cumin seeds. Sauté for a few seconds. 

                                   Add the fried fish head & break into few pieces. 

                                Add the cubed (Ole) Elephant Yam & stir fry for 2-3 minutes. 

                       Add 1 cup water, salt & turmeric powder. Bring it to a boil and then 

                       simmer, covered, till almost done. 

                       Add the grated ginger & slit green chilies. Cook for a minute more.

 

                                 Add the mustard oil.

                                  Garnish with a tsp. of the ground spice mix. 

                                  Enjoy with hot steamed rice. 

Yam Pitika (Mashed Suran - Assamese style)

 

         Aloo Pitika or mashed potato is a typical Assamese signature dish which is very popular. It is part of an Assamese thali. However, potato can be substituted with any boiled / grilled veggies, eggs or grilled fish. So let me share a Pitika made of Elephant Yam. When time is a constraint, this quick and simple dish is the best comfort food. It has minimum of ingredients, easily available in the kitchen. So check out the step by step pictorial recipe to prepare this amazing North Eastern dish.

          This dish may be a far cry from any restaurant style recipe, but there is no compromise in the taste and flavour. In this recipe boiled and mashed yam is mixed with some chopped onion, green chilies, coriander leaves, salt and a drizzle of mustard oil. 

           This simple dish is almost similar to Bong style aloo bhate and Bihari style aloo chokha. You can serve it with panta bhaat / poite bhaat / pakhala bhaat (fermented rice) or steamed rice along with other dishes. You may also enjoy it as a side dish with dal-chawal (lentil-rice) or with chapatti. 

• 500 gms. Elephant Foot Yam, boiled & mashed
• 1 onion, chopped 
• 2 green chilies, chopped
• 3 tbsp. coriander leaves, chopped
• 1/2 tsp. salt or to taste
• 1 tbsp. mustard oil
• pinch of red chili flakes (opt)

           In a bowl, combine all the above mentioned ingredients. 

           Form into balls if desired and serve with panta bhaat (fermented rice), steamed rice or as a side dish with rice and dal.

                                  Boiled Yam.

                                  Mashed Yam.

                                  Mix all the ingredients. 

 

                     Form into balls if desired & serve with panta bhaat (fermented rice), steamed

                     rice or as a side dish with rice and dal.

Veg. Flower Dumplings

          Try this vegetarian version of the popular Chinese recipe of chicken flower dumplings. As the name implies, this yummy dish resembles a flower. It's absolutely easy and simple to prepare this steamed delicacy. In this recipe I have made use of elephant yam, but you can also prepare it with any vegetables or mixed veggies. 

          Some corn flour / breadcrumbs can be added if desired. It is a great party recipe that can be enjoyed as an appetizer with some sauce or chutney a la Indian style. So check out the step by step pictorial recipe to prepare these appealing flower dumplings.

• 300 gms. elephant yam, boiled al dente & grated
• 1/2 cup rice, soaked for an hour & drained
• 1 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped 
• 1 tsp. ginger, chopped 
• 2 green chilies, chopped 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• salt to taste 
• 2 tbsp. coriander leaves, chopped 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Then add the chopped onion, ginger, garlic and green chilies. Stir fry till light brown.

          Add all the dry spices and give it a stir. Switch off the flame and add the grated yam and coriander leaves. Mix everything well and knead into a dough. 

          Divide into small round balls. Coat them in the drained rice and steam for 15 minutes or till the rice is cooked. Serve as an appetizer with any chutney or sauce. 

                      Heat oil & temper with cumin seeds & asafoetida. Sauté few seconds. 
                      Add chopped onion, ginger, garlic & green chilies. Sauté till light brown.

                      Add all dry spices & give it a stir. Switch off the flame.

                       Add yam & coriander leaves. Mix well & knead into a dough. 

                       Divide into small round balls. Coat them in the drained rice.

                       Steam for 15 minutes or till the rice is cooked. 

                                Serve as an appetizer with any chutney or sauce. 

Oal / Ole / Ol Paturi (Elephant Yam Steam Cooked in Banana Leaf - Bengali Style)

          This is one amazing dish that I came across in one of the TV cookery shows. Was quite impressed by its simplicity and it was absolutely true when I prepared it. It was awesome and delicious with just hot steamed rice. 

          In this recipe Elephant Yam (Suran) is mixed with mustard-coconut paste, onion, garlic, coriander leaves and other seasonings. It is then steam cooked in a banana leaf. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.

          Paturi is a traditional Bengali style of steam cooking in a banana leaf. Usually fish is prepared in this manner, but never knew that veggies too can be made in the same way. It turns out simply delicious. Besides rice, they can also be had with plain chapati or parathas. You can also try with raw banana and arvi.

• 500 gms. Elephant Yam (boiled & grated)
• 2 tsp. mustard oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard paste
• 2 tbsp. fresh grated coconut
• 2 green chilies
• 1 tsp. lime juice
• 3 tbsp. coriander leaves, chopped
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• few whole fresh red chilies
• banana leaf as required

          In a bowl, mix together all the above mentioned ingredients (except the last two). 

          Take few pieces of banana leaves and place them on the open flame for a few seconds to make them more pliable. 

          Place some of the yam mix in the center of the leaf and place a chili on it. Gently fold the leaf securely to make a parcel. (You can also tie it up with a thread). 

          Make Similar parcels following the same method. Steam for 12-15 minutes. Set aside to cool. Open the banana leaf parcel and serve with steamed rice.

                                  Grate boiled Yam / Suran

                                 Mix all the ingredients (except the last two). 

                          Place some yam mix in the center of the leaf & place a chili over it. 

                       Fold the leaf to make a parcel. (You can also tie it up with a thread). 

                                 Steam for 12-15 minutes. Set aside to cool. 

                                 Open the banana leaf parcel.

                          Serve with hot steamed rice.

Kalan (Yam & Raw Banana Curry - Kerala Style)

            This Kerala style simple Vegetarian dish is one of the dishes served in a Sadya meal. It is almost similar to Avial. In this recipe yam and raw banana are cooked along with yoghurt and fresh coconut paste. 

            A tempering of mustard seeds, red chilies and curry leaves is then poured over the end product. Extremely delicious, it is relished with steamed rice, preferably Kerala brown rice. So go ahead and prepare this yummy dish by checking out the step by step pictorial recipe.

• 1 raw banana, cubed
• 1 cup elephant yam, cubed
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 cup water
• 1/2 cup fresh grated coconut
• 1 tsp. cumin seeds
• 2-3 green chilies
• 1 cup yoghurt
• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 sprig curry leaves

          Grind the coconut, cumin seeds and green chilies into a paste by adding some water. Keep aside.

          In a pan add the yam, raw banana, salt and 1 cup water. Bring it to a boil and simmer, covered till they turns soft but not mushy.

          Now add the coconut paste, followed by the yoghurt, salt, pepper powder and red chili powder. Mix everything well and simmer on a medium flame for 2-3 minutes. Transfer to a serving dish.

          Heat the oil in a pan and temper with mustard seeds and whole red chili. After it stops spluttering, add the curry leaves and switch off the flame. 

          Sauté for a few seconds and pour this tempering on the prepared kalan. Serve with plain steamed rice, preferably Kerala brown rice.


          

                                 The Elephant yam & raw banana cut into cubes.

                Grind coconut, cumin seeds & green chilies into a paste by adding some 
                water. Keep aside.

                     In a pan add yam, raw banana, salt & 1 cup water. Bring to a boil & 
                     simmer, covered till it turns soft but not mushy.

                                 Now add coconut paste, 

                               followed by yoghurt, salt, pepper powder & red chili powder. 
                    

                        Mix well & simmer for 2-3 minutes. Then transfer to a serving dish.

                     Heat oil & temper with mustard seeds & whole red chili. Add curry 
                     leaves & switch off the flame. 

                               Pour tempering over the kalan. Serve with plain steamed rice, 
                               preferably Kerala brown rice.