I would like to replicate the mogu massala. The Cassava is chipped and I assume deep fried aka potato chips. Would this need par-boiling beforehand or does cassava lend itself to deep frying well?

The masala sauce used to coat the chips seems to be sticky.. like a rib sauce (but not). How can I achieve this with a basic masala sauce.

Regards

Mark

Sorry Mark I'm stumped, not had any dealings with Cassava or the sauce. I'm sure someone will help out when they spot your question.

Steve

I have eaten cassava chips in Brazil, Nicaragua but never in India. Cassava is not an Indian vegetable, as far as i know. the closest we come to it is Colocasia chips.

Mamta

Weird....

<<<

India

Boiled casava served with fish and chutney

In the state of Kerala, India, cassava is a secondary staple food. Boiled casava is normally eaten with fish curry (kappayum meenum in Malayalam) or meat, and is a traditional favorite of many Keralians. Kappa biriyani ? cassava mixed with meat is a popular dish in central Kerala. In Tamil Nadu, the National Highway 68 between Thalaivasal and Attur has many cassava processing factories (local name Sago Factory) alongside it - indicating an abundance of it in the neighborhood. Cassava is widely cultivated and eaten as a staple food in Andhra Pradesh. The household name for processed cassava is sabu dana or saggu biyyam.

>>>>(Wikpedia)

Used extensively in the Edgware restaurants mentioned before.

I bought the Cassava in a local Indian store, of which they had copious supplies. I experimented with it and found 3 minutes in the fryer were perfect. I coated the cooked chips in a masala sauce.. great "dig in" starter.

Hello Mark

This is interesting! Coming from North India, I did not know that Keralans have cassava as their staple food. You live and learn! Thank you for that :-)!

Another interesting thing you mention is sabudana, which is small pearls made of the farinaceous (mealy) substance produced from the cassava or Metroxylon palm. See http://www.mamtaskitchen.com/recipe_display.php?id=12882 for a picture. We eat it a fair bit in North Indian cooking. I hadn't seen the roots sold in North India though.

Next time you make it, please send us the recipe, including that of the sauce, with digital pictures starting from the cassava root till the end product.

Mamta

Will do Mamta. Can we post pictures to the forum? I can email them failing that.

Hi,

Cassava or Mogo as we gujarati people call it is widely available - both fresh and frozen. Any Indian grocer will have it in their freezer and I have also seen it in some supermarkets, (especially where there is an ethnic population).

I have made Mogo chips from frozen Mogo - just steam it first for approx 20 in in a steamer or pressure cooker and then cut into chips. Deep fry until golden brown.

At home, we just sprinkle with salt, chilli powder and date and tamarind chutney but I have had it in a spicy masala when eaten in a restaurant.

Mogo is very versatile and it is a food that can be eaten when fasting (faraar). We also make it as a curry, mash it up with peanuts, green chillies,ginger and spices and deep fry it. I'm sure there are many more things you can do with it too.

Enjoy :-)

Hello Bhawna

How about sending us a few recipes with pictures of how to make them?

Mamta

It is not possible to post images her directly.

Can you email them? Address on Contact Us page...

THANKS

Contact

Its the link in the red buttons above, should open up your email program allowing you to email to the site.

Steve

Er, sorry, folks, but what IS cassav? What does it look like? Is it a leaf vegetable or a root vegetable?

Phil

(From France)

Its the tuber of a shrub, on a similar line to a potato or yams etc.

have a look here -

www.food-info.net/cassava

Steve

Many thanks for that, Steve

Looks a bit like sweet potato (or, as Al Gore had it 'potatoe', which I personally prefer: why not?)

Maybe I could grow it here on our poor soil.

Phil

from France