00:00 Well, today's recipe can be eaten for breakfast, lunch, evening snacks, dinner.
00:05 The name of the recipe, 'Kand Ka Cheela'.
00:07 Let's begin.
00:08 Well, 'Kand' for the uninitiated is a winter vegetable.
00:12 Which generally if you remember the purple coloured vegetable that you see in a 'Undhiyu'.
00:16 Which is a very typical Gujarati main course, again seasonal, again very festive.
00:20 This is also known as a purple Yam or 'Ube'.
00:24 First things first, you of course take this Yam.
00:28 Ensure when you buy this, it is devoid of mud.
00:30 Because what they do is, they pack it up with a lot of mud.
00:34 And that's where the weight kind of increases.
00:36 So always ensure it's scraped off, so that you're not cheated of your money.
00:41 And then you keep this in hot water.
00:43 Now because of the hot water, all the mud kind of just drains off.
00:47 After which you wash this nicely.
00:49 If you think scrubbing is required or maybe brushing this is required, do that.
00:55 Wash it nicely and bring it to the cutting board.
00:57 Now let's begin.
00:58 First things first, you snip the top off.
01:02 So that it at least releases a little area.
01:05 Which can be peeled off with ease like so.
01:09 So keep moving, keep turning the Yam like so.
01:12 See, you need to keep entering the crevices, the contours of the purple Yam.
01:18 And in case you think if it gets difficult, then use a paring knife or a small knife.
01:22 And just scoop it off.
01:23 For example, this could just be trimmed off like so.
01:27 Maybe a little bit of coring.
01:28 And there you go.
01:31 Clean it all like so and keep it back in water.
01:34 Well this is a tuber, it of course grows underground.
01:37 And it's important to cook this perfectly well,
01:40 because this is also extremely starchy.
01:42 It's also kind of sticky and gluey.
01:45 But that's absolutely fine, once this all gets cooked, it'll be all perfect.
01:49 So this is now peeled and ready, let it rest in water.
01:53 You know when you rest this in water, you realize that the outside
01:57 kind of becomes slimy and sticky.
01:59 Exactly the way it would to any other tuber like maybe a Yam or something like that.
02:03 The best part about eating purple Yam is that it's not itchy.
02:07 You know generally when you eat Yam, it kind of itches your throat.
02:10 This does not do all of those antiques.
02:12 Now especially when you're cooking Yam, which is elephant foot Yam.
02:16 While boiling or while cooking, you can also use this to cook the Yam.
02:22 While boiling or while cooking or while stir-frying or anything like that,
02:25 You would add in Tamarind or Kokum or Citric Acid or something like that.
02:29 But in this case, just cut it into cubes, water, salt and that's about it.
02:34 Let's begin cutting.
02:35 Let's transfer all of this into a pressure cooker.
02:50 Cup full of water.
02:52 Salt.
02:54 Cover and cook this on high flame, 3 whistles, just about perfect.
02:59 And with this, off goes the flame.
03:05 Allow the pressure to subside completely and then let's open and check.
03:08 Let's quickly check.
03:11 Here if you see, it's beautifully mashing up.
03:15 That's exactly how we want it.
03:17 Well, even if it's slightly chunkier, it's fine because remember it's a Chila.
03:22 A little bit of the bite will also be appreciated.
03:26 Let's transfer this in a deep mixing bowl.
03:29 While the Yam is still hot, let's quickly mash this up.
03:35 Because that way, it's going to happen with a lot of ease.
03:38 Remember the fact that this Yam has a lot of starch,
03:41 is going to dry out eventually.
03:43 So even if you make the batter and keep,
03:45 eventually you may wish to add in a little bit of water,
03:48 to bring it back to life.
03:49 This is done and ready.
03:50 Let's scrape this off.
03:52 And begin with the rest of the ingredients for the Kandh Ka Chila.
03:57 Beginning with lots of Coriander leaves.
03:59 Let's add in Gram flour.
04:01 Lots of Red Onions.
04:03 Freshly cut Green Chillies.
04:06 Ajwain or Carom Seeds.
04:07 Slightly toasted and there you go.
04:10 A touch of Turmeric powder.
04:12 Do not overdo this because it may just change the entire colour profile of the Yam.
04:17 A touch of Asafoetida.
04:18 Garam Masala.
04:20 Just a touch of Red Chilli powder.
04:22 Let's mix this well.
04:23 And then we add in the water.
04:25 Remember I'm not adding salt at this stage because the Yam,
04:28 we'd added salt if you remember,
04:30 we'll make the entire batter and then do a quick taste test.
04:33 Let's add in the water.
04:34 Like I said remember, the Yam is a starchy vegetable or a starchy vegetable fruit.
04:40 So that will also help in making the batter, almost like a potato starch.
04:44 You make this batter almost like an Uttapam batter.
04:48 See, eventually because of the addition of a lot of things,
04:51 the colour of the batter has changed but the chunkiness of the Yam,
04:55 is still ensuring that there are bits of purple here and there.
04:58 Our batter is done and ready.
05:00 Let's move on to quickly making the Chilas in a pan.
05:04 Let's begin with a touch of Oil.
05:07 But for now this is just about perfect.
05:09 Just move it around in the pan.
05:11 And drop in a scoop full and spread it lightly.
05:15 In case you need a tablespoon to do this, please go ahead as per your comfort.
05:21 Well of course this is not going to drop in or spread like a regular Uttapam.
05:26 But trust me, extremely tasty, extremely nutritious, very easy to make.
05:30 This Oil on top.
05:32 Cover this and let it cook.
05:34 At least the bottom side.
05:37 Pan fried and the top with the steam.
05:40 Let's have a quick check.
05:42 Allow this to cook on the other side as well.
05:48 But this time without the cover.
05:50 Let's transfer this on the serving platter.
05:57 And similarly let's make some more.
06:01 And serve this with some Chutney.
06:03 And some Chutney.
06:04 And some Chutney.
06:06 And some Chutney.
06:07 And some Chutney.
06:08 And some Chutney.
06:09 And some Chutney.
06:10 And some Chutney.
06:12 And some Chutney.
06:13 And some Chutney.
06:14 And some Chutney.
06:15 And some Chutney.
06:16 And some Chutney.
06:18 And some Chutney.
06:19 And some Chutney.
06:20 And some Chutney.
06:21 And some Chutney.
06:22 And some Chutney.
06:24 And some Chutney.
06:25 And some Chutney.
06:26 And some Chutney.
06:27 And some Chutney.
06:28 And some Chutney.
06:30 [MUSIC PLAYING]
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