35 purple yam recipes

42 purple yam recipes, Indian kand recipes, Suran Recipes

Indian purple yam recipes, kand recipes. suran recipes. Kand, commonly known as purple yam, is quite adorable to most just because of its pruple colour and mildly sweetened taste it possess. In the market, this fleshy root tuber is usually available in different shapes depending on its variety. When you need to choose the best purple yam, choose the one that is firm and does not have any cracks, bruises or soft spots. Upon getting it home, purple yams should be stored in a cool, dark and well-ventilated place where they will keep fresh for up to ten days.

Kand has a very homely taste, which is liked by everybody, both children and adults. It can be used to make a variety of recipes ranging from morning to evening, from Starter to Main Course, Kand can be used to make a wide range of mouth-watering delicacies.

What is the most famous purple yam, kand Indian dish ?

From Gujarat, we have the traditional Oondhiya recipe which is associated with kand. We also have the healthy Oondhiya recipe which uses lesser oil. 

Purple Yam, Kand is used in Faraal recipes

Purple Yam, Kand is used in Faraal recipes. Indian love fasting ( during Sankashti Chathurthi, maha shivaratri, Ekadashi) ) and purple yam is used very often. Crispy and flavourful pakodas made of yam, potatoes and crushed peanuts, the Kand Aloo Pakoda is good company for a cup of hot masala chai on a cold winter’s day. The best part is that this tasty treat can be enjoyed in fasting days as well.

Layered Handvo farali recipe is tempting paneer teamed with spicy green chutney is sandwiched between purple yam and potato and baked to perfection. Kand wafers recipe is another super farali snack which my kids love.

Purple Yam Snacks

puple yam Indian snacks. Try the kand sandwich recipe which is nothing but simple slices of purple yam sandwiched with green chutney and toasted in a non-stick tava.

Kand and potato rosti recipe is an innovative snack and variation to the Swiss rosti. Here purple yam is added to the grated potatoes and then the recipe is tweaked to add green chillies, lemon juice and peanuts. This is also a perfect recipe for ekadashi.

Like all traditional bhajias, kand na bhajia is also made by deep-frying thin slices of purple yam dipped in a gram flour batter.

Purple Yam Stir Fry recipe

purple yam Indian ​stir fry recipes. Kand Stir Fry recipe features purple yam, stir-fried with a traditional tempering and seasoned with crushed peanuts and lemon juice. This gives the Purple Yam Stir Fry a unique texture and a very enjoyable flavour, which is a mix of peanut’s musky flavour and a lemony tang too!

Is purple yam, kand, suran healthy?

Kand (Purple Yam) : The antioxidant anthocyanin is the key element which will help fight the free radicals produced due to stress and pollution. Again it’s the anthocyanin which is identified as an anti-cancer agent. It helps in the prevention of cancerous cells.  Purple yam is  fairly good source of carb, almost equal to potatoes, it would be best for diabetics to restrict its use. Fiber will bind cholesterol, while potassium will balance the effect of sodium and ease the nerves. However, kand also lends some carbs with it. So if you are overweight or diabetic along with exhibiting heart trouble, try and restrict its consumption. Read details is kand healthy?

Enjoy our  Indian purple yam recipes, kand recipes below. 

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Sweet Kand Puri is a quick and easy recipe that will keep your tummy happy on a fasting day without breaking any rules! Kand or purple yam is a winter root veggie, which arrives conveniently during the Maharashtrian month of Margashis, when fasting for five Thursdays is said to please Goddess Parvathi and bring good luck, happiness and prosperity to married couples. To keep yourself satiated and energetic even when you fast, you can take these energy-packed Sweet Kand Puris. Simple yet delicious, these puris made of sweet kand and rajgira flour have a mild sweetness, which is very enjoyable. You cannot roll these puris with rolling pins. You have to press slightly with your fingertips. It is a bit difficult, but you will get it right with a bit of practice. You can also try other recipes like Faraali Misal and Upvaas Thalipeeth .

kand wafers recipe | kand chips | purple yam chips for vrat upvas | salted kand wafer | with 11 amazing images. kand wafers is an upvas dry snack recipe relished by most of us. Learn how to make kand chips. To make kand wafers, heat the oil in a deep non-stick pan, deep-fry a few slices on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Sprinkle the rock salt and pepper powder and toss well. Cool completely and store in an air-tight container. Purple yam has a nice subtle sweet flavour, which makes these kand chips very appealing to the palate. Tossing these wafers with pepper and black salt makes them tastier than regular run-of-the-mill chips, and also makes them suitable to have on fasting days! You can enjoy these purple yam chips for vrat upvas during Ekadashi, Mahashivratri, Janmashtami and even the festival of colours, Holi. At snack time serve it with Piyush – a rich satiating drink made by combining shrikhand, unsalted buttermilk, sugar, cardamom powder and nutmeg powder. Cool the salted kand wafer completely and store this crunchy snack in a jar and enjoy it any time you wish, can also be served with other Faaral recipes. You can also try potato wafers for faral as a variation. Tips for kand wafers. 1. Slice the kand just before frying them as it tends to turn black with time due to exposure to air. 2. Do not make very thick nor very thin slices for this recipe. 3. We have rock salt as it is an upvas recipe, but you can use table salt if you wish to. Enjoy kand wafers recipe | kand chips | purple yam chips for vrat upvas | salted kand wafer | with step by step photos.

farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | ekadashi vrat upvas tikka | vrat, upwas or fasts | with 20 amazing images. farali pahadi tikka is a delightful and flavorful dish that is perfect for those observing fasts or following a "farali" (fasting) diet. This dish combines the essence of traditional Indian spices with a unique twist to create a satisfying and delicious meal. Here's a note on Farali Pahadi Tikka: farali pahadi tikka is a dish that pays homage to the rich culinary heritage of the Indian subcontinent while catering to dietary restrictions during fasting periods. The term "farali" refers to ingredients that are permissible to consume during certain fasts or religious observances, and this dish is a creative interpretation of traditional tikka recipes with a farali twist. The key to farali pahadi tikka lies in the marinade, which is a blend of yogurt, fresh herbs, spices, and a touch of citrus that infuses the dish with a burst of flavor. The use of ingredients like rock salt, sendha namak (Himalayan pink salt), and fasting-friendly spices ensures that the dish remains authentic while adhering to dietary guidelines. The star of this dish is the paneer (Indian cottage cheese) or vegetables that are marinated in the flavorful mixture and then grilled to perfection. The marinade helps tenderize the paneer or vegetables while imparting a smoky and aromatic flavor that is characteristic of traditional tikkas. The term "Pahadi" in farali pahadi tikka refers to the mountainous regions of India, known for their lush greenery and fresh herbs. The use of fragrant herbs like coriander, and green chilies in the marinade adds a refreshing and zesty note to the dish, reminiscent of the cool mountain air and verdant landscapes. farali pahadi tikka can be enjoyed on its own as a protein-rich snack or paired with a side of mint chutney, lemon wedges, and sliced onions for a complete meal. The combination of the smoky grilled paneer or vegetables with the vibrant flavors of the marinade creates a harmonious balance of taste and texture that is sure to tantalize your taste buds. In conclusion, farali pahadi tikka is a culinary masterpiece that celebrates the flavors of India while honoring dietary restrictions during fasting periods. With its aromatic marinade, tender paneer or vegetables, and bold flavors, this dish is a testament to the creativity and ingenuity of Indian cuisine. Whether enjoyed during a fast or as a special treat, farali pahadi tikka is sure to leave a lasting impression with its unique blend of tradition and innovation. Pro tips for farali pahadi tikka. 1. In a mixer put 1/2 cup fresh hung curds (chakka dahi). Hung curd has a thicker consistency compared to regular yogurt. This thicker texture helps create a better coating on the vegetables and paneer in the marinade. This coating allows the flavors to penetrate deeper and ensures the spices and herbs stick better during cooking. 2. Add rock salt (sendha namak) to taste. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a "Sattvik" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing. Enjoy farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | ekadashi vrat upvas tikka | vrat, upwas or fasts | with step by step photos.

farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with 25 amazing images. layered farali handvo is a delightful and flavorful twist on the traditional Gujarati savory cake, Handvo, that is typically enjoyed during fasting or festive occasions. This special version of Handvo is made using farali (fasting-friendly) ingredients, making it suitable for those following a restricted diet. The layered farali handvo is a visually appealing dish that features layers of different textures and flavors, creating a harmonious blend of spices, vegetables, and herbs. The use of ingredients like rajgira (amaranth) flour, arrowroot flour, sama (barnyard millet) flour, and grated potatoes adds a unique taste and nutritional value to the dish. The layering technique in farali handvo allows for a beautiful presentation and ensures that each bite is a delightful combination of crispy edges, soft center, and flavorful filling. The addition of ingredients like paneer, purple yam (kand), potatoes and green chilies adds a crunchy texture and a hint of spice that elevates the overall taste experience. farali handvo is baked in a preheated oven at 200°c (400ºf) for 20 minutes or until light brown in colour. farali handvo can be enjoyed on its own or paired with yogurt, chutney, or a side salad for a complete meal. Whether served hot or at room temperature, this dish is a satisfying and wholesome option for those observing fasting rituals or looking to explore the diverse flavors of Indian cuisine. Prepare layered farali handvo for your next festive gathering or special occasion and impress your family and friends with this unique and delicious dish that celebrates the flavors of traditional Gujarati cuisine with a modern twist. Pro tips for farali handvo. 1. In a bowl put 1 cup peeled , parboiled and grated purple yam (kand). Kand acts as a natural binder, holding the ingredients together and creating a firm yet fluffy texture in the handvo. Kand has natural gelling properties that help to set the handvo and achieve a desirable consistency. This is especially important for a dish meant to be cut and shared. 2. Add 1 tbsp arrowroot (paniphal) flour. Farali recipes often exclude grains like wheat and flours containing gluten. Arrowroot flour is naturally gluten-free and grain-free, making it a suitable binding agent for those following these dietary restrictions. Enjoy farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with step by step photos.

This bite-sized savoury snack is a perfect sunday evening treat when kand is in season. It is sure to earn you everybody’s praise and love! what else can you expect out of a mildly-spiced mixture of coriander, chana dal and coconut, sandwiched between slices of steamed purple yam, and baked to perfection?!

There is nothing like Masaledar Kand for an energizing snack! It is amazing how a sprinkling of common masalas can transform fried kand slices into a snack that tickles the taste buds. Surely it must be the lemon juice that does the trick!

Oondhiya is one of gujarat's culinary treasures! here is an interesting version i arrived at while experimenting by grinding sprouts instead of fattening coconut, you get a healthier recipe without compromising one bit on taste.

Chatpata describes this kand recipe best of all because it is, indeed, a tongue-tickler! Here, steamed purple yam cubes are stir-fried with black salt and chilli powder, which gives it a peppy and tangy flavour that warms you to the core, even on a cold and rainy day! Make sure you cook the Chatpata Kand till it is crisp and golden in colour, and serve it immediately to enjoy it at its best. A scrumptious snack that is good to serve as Starters / Snacks .

Simplicity is the main virtue of this fantastic snack! Nothing but simple slices of purple yam sandwiched with green chutney and toasted in a non-stick tava, the Kand Sandwich turns out to be a scrumptious snack that makes you drool. The Kand Sandwich gets its tongue-tickling flavour not just from green chutney but also from the rock salt and pepper that are mixed with the yam slices before making the sandwich. This interesting snack can be had on fasting days too. Some more farali snacks recipes to enjoy on fasting days - Kand Aloo Pakoda , Rajgira Paratha Canapés , Sabudana Vada and Kand Wafers .

Startling though it may seem, here is a wonderful and healthy modification of the famous festive Gujarati dish which is ordinarily loaded with oil. I've changed this recipe and cut down on the oil along with the invisible fat which you get from coconut. The methi muthias added to this recipe are baked to a wonderful rich golden brown colour that are very appealing and also cut down a lot of the calories you get in the fried version. A good amount of iron and calcium is available from this hearty dish and this is sure to become your family favourite.

A masaledar paneer stuffing is sandwiched between two layers of a luscious and flavorful yam mixture with tangy lemon juice and crunchy peanuts, coated with zesty green chutney and an aromatic traditional tempering, and baked till crisp in a pre-heated oven. This baked yam and paneer cake is a savory snack that can be served as a starter or a memorable tea-time treat!

Some traditional preparations have a timeless appeal, and this ever-popular Gujarati subzi is a typical example. Made of five different vegetables, aromatic and flavourful methi muthia, common spices and other everyday ingredients like green chillies, ginger and coconut, the Panchkutyu Shaak is a semi-dry subzi that offers myriad flavours and textures to delight your taste buds. The generous use of coriander, coconut and fenugreek-based muthia gives the subzi a pleasant green colour and traditional flavour typical of grandma’s cooking.

pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe is an authentic Gujarati recipe, made in every household during winter season. Learn how to make kathiyawadi undhiyu pressure cooker recipe. To make pressure cooker undhiya, combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes. Then make methi muthias. Combine all the ingredients along with little water and mix well to make a smooth mixture. Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers. Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. Then stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside. Heat the oil is pressure cooker and temper with carom seeds. Add the fresh vaal, masala vegetables and fresh vaal seeds. Combine 1/4 cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well. Pour this masala water over the vegetables and pressure cook for 2 whistles. Cut each banana into 3 pieces and slit them vertically. Stuff them with some masala. Transfer the kathiyawadi undhiyu pressure cooker to a broad non-stick kadhai and add the methi muthias and stuffed bananas, cover and cook for 10 minutes. Serve hot garnished with fresh green garlic. A classic Gujarati recipe, surti undhiyu in pressure cooker, with its exciting mix of veggies and spices, has withstood the test of time and become a hot favourite with many generations of Indians across the world. A colourful combination of vegetables and fenugreek-flavoured dumplings are cooked with an aromatic masala that features coconut, coriander and assorted spice powders. Enjoy surti undhiyu in pressure cooker hot and fresh, with rotis or rice, to make a hearty meal! Tips for pressure cooker undhiiya. 1. Remember to cut vegetables into big pieces only otherwise the veggies will turn mushy on pressure cooking. 2. Add very little water while making the muthia dough, else they might not bind well. 3. Pressure cook for only 2 whistles because you have to cook it on an open flame later. Enjoy pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe .

Name your flavour and you will get it in this chaat. Aromatic herbs, peppy spice powders, crunchy onions and tangy lemon combine excitingly with deep-fried kand cubes, which are tantalisingly crisp outside and soft inside. The most tempting twist in this Kand ki Chaat is the addition of poppy seeds, which impart an intense texture and a very unique aroma when sautéed. You can’t help falling in love with this snack, especially on cold winter days.
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