How to make Senai Roast -

Yam cooked in fresh indian spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yam (सूरन), Semolina

Cuisine : Kerala

Course : Main Course Vegetarian

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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

Senai Roast Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.