How to make Senai Roast -
Yam cooked in fresh indian spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yam (सूरन), Semolina
Cuisine : Kerala
Course : Main Course Vegetarian
For more recipes related to Senai Roast checkout Undhiyo, Suran Aloo Subzi, Eriseri, Suran Kuttu . You can also find more Main Course Vegetarian recipes like Amrud Ki Sabzi Vatana Batata Cauliflower Sukke Aloo Beans Methi Chana
Senai Roast Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : Preparation Time
Cook time : Cooking Time
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Senai Roast Recipe
Yam 750 grams
Semolina 1/2 teaspoon
Salt 1 teaspoon
Black peppercorns 1/2 teaspoon
Cumin seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Tamarind 1 lemon size ball
Curry leaves 10-12
Split Bengal gram (chana dal) 1 tablespoon
Semolina (rawa/suji) 1 cup
Rice 1 tablespoon
Salt to taste
Oil to fry
FOR MASALA PASTE
Red chillies dried 8
Method
Step 1
Peel and cut yam into fingers of approximately 3”x ½”x ½” size. Boil the yam fingers in water with the turmeric powder and little salt till half-done and drain.
Step 2
Dry roast the masala ingredients on a tava. Cool and grind to a smooth and thick paste. Cool and pat dry the yam fingers on an absorbent towel. Smear the masala on the yam and refrigerate for about 30 minutes. Roll the yam in the semolina, shake the excess and keep ready.
Step 3
Heat oil in a shallow fry pan, and slide the yam fingers in small batches and roast over low heat till crisp and golden brown. Roll it continuously for even cooking. Drain on an absorbent kitchen paper and serve hot with your favorite dip.
Nutrition Info
Calories : 1983 Kcal
Carbohydrates : 370.3 gm
Protein : 36.6 gm
Fat : 39.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
