As we go through the fluid motions of life – conforming to norms, rules and regulations, and expectations – we must remember to take pleasure in the little things that make life enjoyable.
When my sister and I were young, my parents gave us cycles of our own; we were encouraged to ride them (within our compound). We enjoyed that.
I did the same with my children, although I extended the boundaries a little. They liked nothing more than a cycling fest, with the sun on their faces and the wind in their hair!
Those times, I thirsted for company, and on one of these trips I found a friend with two children of about the same age. The start of a fulfilling friendship with a lot of recipe – swapping and joined cycling fests! The good times!
Fried yam is a traditional preparation that is served for sadya, along with the banana chips and sharkara upperi. I could never get this right , but now, the mystery has been cleared.
Fried Yam (Chena)
Preparation time: 30 minutes Cook time: 20 minutes
- Yam (chena) – 1/2 kg
- Turmeric powder – 1 tsp
- Chilly powder – 1 tsp ( optional )
- Salt – 1 tsp
- Oil – 1 and a half cups
Method of preparation:
- Wash yam thoroughly and remove skin.
- Dice the yam into 1 inch cubes.
- Mix turmeric powder, chilly powder and salt and smear yam with this paste.
- Put yam in a colander and suspend over a vessel. The water from the yam drains down into the vessel.
- Let it stay for about 30 minutes.
- After this, fry the yam in batches.
- Serve hot.
Quick Tip: When you buy ghee from a store, pour the ghee in a kadai on low heat, and bring it to a boil while stirring. Take off the heat. Let this cool. Store in an air – tight container. It lasts longer and has a better aroma.
Quick Snack: Cut a ripe plantain lengthwise into thin strips. Shallow-fry these strips on both sides to a golden brown on a tava, using ghee. Sprinkle sugar on it and serve hot.