Rajkot Royal Family Suran Nu Khatu Shaak Recipe Part II

Описание: Join Chef Jay ‪@TheOnionTree‬ of the Rajkot Royal Family as he continues his visit with his Bhabhi, Rani Saheb at their ancestral fort in Sardhar. This Part II continues their cooking demonstration on how to prepare Suran (Elephant Yam) as it has been prepared for the royal table for the last 400 years. This is the second video of Jay in India with his family so please subscribe and tune in! #rajkot #ancientindia #shaak

Hi, the Gourmet Indian Chef, here again backat the Sardhar fort in Gujarat, India.This is part two of me cooking with my Bhabhi, Rani Saheb of Rajkot.We are preparing yet another dish involving suran - elephant yam. And here's what we've done so far. After it is boiled, it is semi boiled, because then it is going to be deep fried also.It is little hard, not fully boiled. So this is how it looks.And then from here, it will be taken out and will be deep fried.So now the next phase will turn it into little softer than this, because we'll add curd to it and we'll saute the curd.It will also be a dry dish, but it will have a little savory, little softer taste.Softer taste.So this is the same thing, but another version of the yam, which will be a little softer and which will be dry also.But we'll put curd.The curd will be sauteed fully. So this is yogurt with the yam mixed with the spices already. So I've seasoned the curd with chili powder, turmeric, coriander and salt.So this is seasoned.So now I'll temper the oil with little mustard.Mustard seeds. Yes.And here goes the jeera. Yes.And now goes the curd. Now you put the yams. Yes.Tell me how much Bhabhi Saheb. The whole thing. We'll let it simmer and cook in this till the curd gets dry. And the yam soaks the whole sourness of the curd.So when they used to go for hunting and when they used to go for traveling They used to carry this yam with them while traveling, because as it had curd, it wouldn't get spoiled, but it was fermented.It ferments in a healthy way. Okay.And it ferments as well. Yes.It's a probiotic. Wonderful.So now, just to add a little flavor to it, I'll add one teaspoon of ginger garlic paste. This is the second version of the yam,which is, like, semi dry with curd.And now I'm just adding the garnish, the coriander to it, and it is almost done.So I'll take it out.This is the dish, how it is done.Cilantro. So you're going to introduce the spices Bhabhi Saheb?Yeah, these are gara masalas. This is clove. Black pepper. This is black cardamom, and cinnamon. So in the clay pot, I'll put some oil.First, I'm adding the masala. So once the flavor comes of the masala, I'll need the onions.The spices start popping, am I correct? Yes.Cloves is already popping. Yes. Wonderful.I'm adding the onions.So now, once the onions are sauteed,then we'll add the ginger garlic.So it'll take about three minutes more to do.Then after the ginger garlic is little done okay.I'll add the masala. Yes.Here goes the spice paste. Wonderful.I'll put little water into it.I'll increase the flame a little bit.Now you can get the aroma of the masala.At what stage do we put the yogurt in?Once the masala is fully done.So when you start getting the fragrance of the masala and then you start getting the oil out of the masala, that is when the masala is done.Now, Ajayraja, you add the curd. All of it? No, little by tell me. You pour.I'll tell you, that's it that's it.So first what I'm doing is saute it with the curd. The curd? Yeah.Then later on, when I'll addthe suran, I'll add more curd.Because the curd has the tendency of releasing water.When you mentioned curd is basically yogurt.Yogurt known as yogurt in the Americas.Now, salt.This is the masala.As I said earlier.I could just eat that with rotla. Yeah.Actually, it is ready. But I'll add some more curd later onto give it a little more fresher taste.After I add the suran. The suran soaks the water.And then I'll add the curd more.We can add the suran now. Yeah.So we'll add according to the masala, you won't do the whole not all of it. Not all of it. Yeah. That's it.So, as you see, gorgeous.The masala suran is ready. Ready? Yeah.Just two minutes.As you know, from my childhood, I've been a hungry person all my life.So just let it simmer for some time.Hold myself back a little bit.So let the juices get induced properly.The oil comes up.Then I'll add little more curd.Then it's done. Okay.Now this.When you have little coughing and can smell the masala aroma, it's ready. It's done.Wonderful.So now you add the curd more. How much more?Please tell me.Yeah, please put I'll let you know.This is for the gravy now. Yeah. Okay. Beautiful.Oh, my God.Yeah, that's it. Thank you. So Katasa traditionally translates into sour curry.Sour curry in your American language, english language.So this is the curry so Ajayraja.You can plate the dish, you can plate the dish andthen you can take a spoon and you can taste.You made me wait long enough for this.Beautiful. Thank you. Thank you very much.Thank you so much.Absolutely delicious.