Yam Latkes With Mustard Seeds And Curry Recipes

YAM LATKES WITH MUSTARD SEEDS AND CURRY

Steps:

• Combine yams and bell pepper in large bowl. Add cornstarch; toss to coat. Puree garbanzo beans in processor to coarse paste. Add egg, curry powder and salt and blend. Transfer mixture to small bowl. Mix in cilantro and mustard seeds. Stir garbanzo mixture into yam mixture.
• Preheat oven to 325°F. Place baking sheet in oven. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil. Using back of spoon, spread to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

CURRIED SWEET POTATO LATKES

Steps:

• Combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.
• Whisk together eggs and milk in a separate bowl. Pour into flour mixture and stir until well blended and batter has no lumps. Stir in sweet potatoes until fully combined.
• Heat enough oil to cover the bottom of a heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil, using spatula to flatten. Fry until well browned, about 3 to 5 minutes per side.
• Drain on paper towels and serve hot.

YAM LATKES WITH MUSTARD SEEDS AND CURRY

Steps:

• Combine yams and bell pepper in large bowl.
• Add cornstarch; toss to coat.
• Puree garbanzo beans in processor to coarse paste.
• Add egg, curry powder and salt and blend.
• Transfer mixture to small bowl.
• Mix in cilantro and mustard seeds.
• Stir garbanzo mixture into yam mixture.
• Preheat oven to 325°F.
• Place baking sheet in oven.
• Heat 6 tablespoons oil in large skillet over medium heat.
• Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil.
• Using back of spoon, spread to 3-inch rounds.
• Cook until brown, about 3 minutes per side.
• Transfer to baking sheet in oven.
• Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary.
• Serve hot.

CURRIED SWEET POTATO LATKES

Steps:

• In a small bowl, combine the first nine ingredients. Stir in eggs and milk until blended. Add sweet potatoes; toss to coat., Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5 minutes on each side or until golden brown, adding oil as needed. Drain on paper towels.

SPICY YAM CURRY

Steps:

• Heat mustard oil or ghee in a large saucepan and add cumin seed.
• Cook 30 seconds or until fragrant, but do not burn.
• Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.
• Stir in diced yam, diced tomatoes, salt, and curry powder.
• Mix tamarind paste with warm water and add to pan.
• Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.
• Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.
• Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).