By admin | November 23, 2011

By: Saira Malhotra

Looking for a different way to serve yams this Thanksgiving? There is often a tendency to serve yams as a side dish or a dessert. Consider serving it as an appetizer or finger food at that elegant gathering you will be hosting over the holiday season. Little fingerlings of yams, crisped to perfection and dunked in to a cool cucumber and yogurt dipping sauce will bring about the perfect balance of opposites like yin is to yang.

Yam-erlings with Cucumber and Yogurt Dipping Sauce Recipe

Inspired by Passport Pantry

Ingredients:

Pan Roasted Yams:
2 lbs yams
3/4 tsp cumin seeds
1/4 tsp coriander seeds
1 whole dried chilies or 1/4 tsp chili flakes
1 tsp salt
1/4 tsp mustard
1/4 cup of olive oil

Cucumber and Yoghurt Dipping Sauce:
1 Israeli cucumber
1 cup of plain low fat yogurt
Salt and pepper to taste

Method:

Yams:

  1.  Boil the yams until they are 3/4 done, slice into wedges and set aside to cool.
  2. Heat a pan and add the coriander and cumin seeds and red chili. Toast until the essential oils release and an aroma emerges.
  3. Break down spices and chili in mortar and pestle.
  4. Heat a skillet and add small batches (to avoid the pan from cooling down) of the yams coated in oil and spice rub. Allow them to become crisp and golden brown. Remove with slotted spoon and work through the remaining batches.

Dipping Sauce:

  1. Grate the cucumber and squeeze out the liquid.
  2. Beat 1 cup of yogurt and combine with cucumber, salt and pepper.
  3. Serve chilled.

Photo:  Saira Malhotra

For more holiday tips, follow me on Twitter (@MarcusCooks)

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