Japanese Yam "Fries"

With its rich deep magenta skin and white-ish insides, the Japanese yam looks quite stunning when cut open. The mildly sweet flavor and potato-like texture makes it an ideal candidate for making fries. Rather than deep frying in oil, it can be oven baked or pan-fried.

This time, as it was a small batch, and my pan was just the right size, I went with shallow pan-frying.

Peel and cut the yam, immerse in water and par-cook in the microwave for about 4 minutes, drain and pat dry.

Heat a tablespoon or so of oil in a cast-iron skillet, arrange the par-cooked yam pieces in a single layer, sprinkle with salt and chili powder, allow to sit and brown on one side.

Turn them over to brown the other sides as preferred.

Serve warm.

Japanese Yam, Green Papaya, Cauliflower Spicy Coconut Flour Kofta Balls

Unlike the supersweet sweet potatoes with orangish insides sold as "yams" in some grocery stores, the Japanese yam is mildly sweet with whitish insides, and has a flaky texture that somehow embodies both delicate and wholesome.

Kofta balls floating in spicy korma curries are quite a treat, especially with rice or naan. But, this time, I served these balls as an appetizer/snack with tomato chutney and cilantro-mint chutney.

Also, typically koftas are fried, but, these delicious goodies are baked.

One of my favorites to incorporate these days is the coconut flour, so, sure enough these kofta balls have coconut flour as well.

Ingredients
1½ cups combined, of grated Japanese yam, green papaya, cauliflower
2 chipote in adobo sauce chopped finely
¼ cup coconut flour
¼ cup chickpea flour
salt to taste
1 tablespoon sesame oil
vegetable oil for spraying

Preparation

1. Pre-heat the oven to 430 ° F
2. Combine the grated Japanese yams, green papaya, and cauliflower, and all the other ingredients and knead to a moist dough that can be shaped into balls. (Since grated veggies have enough water, I don't usually add water unless the dough gets too stiff)
3. Spray a roasting pan with oil, arrange the balls, spray oil on top as well and bake for about 20 to 25 minutes till outsides are crispy and insides are moist and well done, not too raw and doughy
4. Serve with dips and chutneys. Or, throw it in simmering pot of curry and serve immediately.

Purple Yam Ube Kachori and Mushroom Poblano Pepper Savory Kachori

Kachoris are stuffed fried breads from India, usually with savory filling, served with chutneys. Mung beans, chick peas, peas and carrots, potatoes are some of the popular stuffing. They are perfect tea time snacks and are good travel bread, much like parathas and rotis.

I had some ube purple yams and wanted to try Ube Kachori. But, rather than make it savory, went with the natural sweetness of the yams enhanced by flavorful coconut flour.

A sack of coconut flour has been lending itself well to some of the recipes and am liking the results so far.

For the savory kachori, a mash-up of mushrooms, Poblano and Anaheim peppers came in handy.

I prefer the dough to be seasoned a bit with salt and spices, or brown sugar for the sweet kachoris, but, that's optional.

The trick is to fry at medium-low heat, and usually I find that I am not the best person to deep fry anything. However, these turned out all right.


Ingredients:
2 cups all purpose flour

1/2 cup plain yogurt

2/3 cup warm water (plus or minus a few Tablespoons)

1 Tablespoon white sesame seeds

1 Tablespoon red chili powder (optional)

Salt to taste
oil for deep frying

Filling:

Sweetish:

1 teaspoon coconut oil 

1/8 cup coconut flour

1/4 cup steamed and mashed purple

Savory:

2 button mushrooms

1 Anaheim or Poblano pepper

1/4 shallot

1/2 inch piece ginger

1/8 cup coconut flour
1 teaspoon coconut oil

Preparation

1. Dough: Combine the dry ingredients in a bowl, add the liquid a little at a time till a soft elastic dough forms; cover it and set it aside while getting the filling ready
2. Sweet Filling: Steam the ube purple yams, mash them, add coconut flour and coconut oil to be able to shape them into smallish balls about 1.5 inches diameter
3. Savory Filling: Finely mince the ingredients (except coconut flour and oil) and sautee it in coconut oil till rawness goes away; off heat stir in coconut flour and shape into 1.5 inch balls
4. Heat the oil at medium low to about 350 ° F
5. Divide the dough to make enough 2.5 inch diameter balls; flatten each ball in the palm while pressing the center to form a cup or a bowl shape; place a filling-ball and gather up the dough into a ball again with the filling enclosed; flatten this loaded dough ball with the side of the palm
6. Deep fry in oil till golden brown all over, on both sides
7. Serve warm with chutneys and dips

Purple Yam Ube Oven-Roasted Fries

Filipino Purple Yams, Ube, promptly show up at the local Asian market during season every year. They have a gorgeous purple flesh and a delicately sweet taste, primarily used in desserts.

Since I am not fond of desserts much, I went with a simple oven-roasted purple yam fries. Tossed in coconut oil with a dash of salt, single layer in a roasting pan, in a 425°F oven for about 15 to 20 minutes. That's it. A perfect Autumn snack ready in no time.

Roasted Acorn Squash, Jewel Yams, Brussel Sprouts with Kasha

Now that the cold weather is taking over, the cobwebs are cleared out of the oven, and the broken safety thermostat is fixed. Quite a bit of baking and roasting has been going on-- casseroles, roasted vegetables, dampers and rolls and breads of all sorts.

One stormy afternoon, it felt like a roast vegetables kind of day. The jewel yams and acorn squash bought in a fit of Autumn frenzy were waiting to be cooked.

Brussel Sprouts seems to be the new Mac-n-cheese for the older child who used to snarf the said Mac-n-cheese by the potful not too long ago.

In they all went, with some olive oil, diced red onions, and whatever herbs and spices I could find. And, out came this aromatic, sizzling, delicious plate of goodness.

Kasha was cooked with some broth in the rice cooker while the vegetables were roasting.

Sweet Potato and Green Apple with Marshmallows

Sweet Potatoes or Yams along with slightly tart green apples, dusted with some brown sugar, cinnamon and nutmeg, baked till done, dotted with marshmallows at the end so it turns gooey, hot off the oven, is certainly a late fall treat I don't make often.

While not my favorite, this casserole is certainly a nice addition to Thanksgiving or Christmas menu. I prefer the white marshmallows, but, kids liked the pastel colored ones which is what I used in this recipe.

I par-cook the yams/sweet potatoes in the microwave first to cut down on baking time.

Ingredients
1 large Sweet Potatoes or Yam, sliced
1 large Green Apples, sliced
1 tsp Pumpkin Pie Spice Mix -or- ½ tsp each ground cinnamon, ginger, nutmeg
¼ cup brown sugar (more if preferred)
½ cup mini marshmallows
a few Tbsp evaporated milk (optional)

Preparation

1. Pre-heat the oven to 350°F
2. Arrange the yams or sweet potato slices in a 9-inch baking dish, add about ¼ cup of water, cover and microwave till par-cooked, drain excess water
3. Add the apple slices, spices, brown sugar, and some evaporated milk, stir well, pack down firmly and bake in a 350°F oven for about 30-35 minutes, checking for doneness/charring
4. Dot with marshmallows and place under broiler for a minute or so till gooey, remove from heat, allow to sit for a few minutes, and serve warm

Thai-inspired Yam Curry

I think Yam is sometimes confused with Sweet Potato here - at least at the grocery store, the yam they sell tastes just like sweet potato.

The yam I remember from my younger days in India was a lot different - more roundish (not elongated), yellowish inside (not orange), neutral flavored (not sweet), with tough brown skin (not thin pinkish skin).

In any case, this yam recipe is inspired by thai flavors.

Ingredients
1 yam, cut into chunks
1 bunch spring onions, cut into 4" long pieces
1 bunch baby bok choy, cleaned, roughly chopped
2 tbsp oil
salt to taste
for sauce:
2-3 Tbsp tamarind concentrate or, fresh tamarind
1 medium shallot
1/2 stalk lemon grass
4-6 fresh chilies (i used red balloon chilies from my garden)
2" piece of ginger
1 Tbsp brown sugar (optional if yam is sweet)

Preparation:

1. if using fresh tamarind, shell it, soak it in hot water and extract pulp (remove the seeds) to get approximately 8 Tbsp; combine the sauce ingredients and blend it to a smooth paste
2. heat oil in a pan, add the yam chunks, some salt, some water and cook till half-done
3. then add the sauce, bok choy and some more water, cover and cook till yam is cooked through but not mushy
4. add the spring onions, stir well, adjust salt to taste and cook for a few minutes till spring onions soften
5. serve warm with steamed rice