Kaap.

Some basic and quick ‘kaaps’ (kind of cutlets). These can be served during tea time or also as a side dish during lunch/dinner. Enjoy! :)

[Note: the following can be made either with Yam or Brinjal, so have given the alternate option.]

Ingredients:
* Suran (Yam) / Brinjal (long) – ½ kg
* Rice flour / Jowari (sorghum) flour – 1 cup
* Turmeric powder- 1 tsp
* Chilli powder- 1tsp
* Hing (Asafoetida)- a pinch or lesser
* Salt to taste
* Oil- 1 tbsp

Method:
* Clean the outer rind of the Suran. (For brinjals, wash well).
* Cut in small thin pieces- square for Suran/round for Brinjal.
* Soak for half hour in a mixture of tamarind (cinch) water and salt. (This ensures that the suran loses its roughness and does not irritate the throat. Ditto for the brinjal.) * see recipe below.
* Take the rice flour and add the turmeric powder, chilli powder and a little salt. Mix well into a dry powder.
* Heat oil in a pan.
*Remove the soaked veg pieces (suran/brinjal), and put on the flour mixture. Turn the pieces to ensure that the flour has stuck on both sides.
* Shallow fry the pieces and serve.

These snacks taste better when hot and good when cold too.

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Tamarind water recipe:

The tamarind water is used in recipes where one does not put the tamarind directly.

Ingredients
*4-5 strips of tamarind deseeded.

* 1 cup water
Method
* Warm water and soak tamarind in it for 1 hour.
* Mash well with hand. Strain out juice.

Makes: 1 cup

Shelf life: few hours (refrigerated- 2 days)