Recipes

Masala Papad Recipe

Ingredients

  • Moong special papad – 4
  • Onion (medium) – 1 finely chopped
  • Tomato (medium) – 1 finely chopped
  • Green Capsicum (small) – 1 finely chopped
  • Fresh coriander leaves – 4 tbsps finely chopped
  • Red chili powder – ½ tsp
  • Chaat masala – 1 tsp
  • Lemon juice – 1 tsp
  • Salt to taste

Method

  • Roast urad dal papads on low flame or in a Microwave. Mix together finely chopped onion, tomato, and capsicum, half of the fresh coriander leaves, red chilly powder and salt to taste. Place one papad on a serving plate.
  • Spread some onion – tomato mixture over it. Similarly prepare the other papads. Sprinkle chaat masala and lemon juice. Sprinkle the remaining coriander leaves on top and serve immediately.

Moongodi Aloo Ki Sabzi

 

Ingredients

  • Potatoes – 340 grams
  • Tomatoes – 135 grams chopped
  • Green chilies – 1 tsp chopped
  • Ginger – 1 tsp chopped
  • Moong dal – ½ cup
  • Moongodi – 65 Grams
  • Yogurt – 2 tbsp
  • Coriander powder – ½ tsp
  • Turmeric powder – 1 ½ tsp
  • Red Chilli powder – 2 tsp
  • Lemon juice – 2 tbsp
  • Fresh coriander chopped
  • Water – 3½ cups

Tempering /Tadka

  • Cooking Oil – 2½ tbsp
  • Cumin Seeds – 1 tsp
  • Asafoetida/ Hing powder – 1/3 tsp
  • Cloves – 2
  • Dried red chillies – 3 Whole

Method

  • Wash, peel and chop potatoes into cubes.
  • Grind tomato, green chilies and ginger to make a paste.
  • Heat oil in the pressure cooker and add Moongodi with cumin seeds.
  • Fry till Moongodi and cumin seeds turn golden brown.
  • Now add the cloves,asafoetida and whole red chilies and sauté.
  • Add tomato puree in the cooker and fry for a minute.
  • Add all the dry spices and yogurt and sauté till oil startsseparating from the masala.
  • Now add chopped potatoes and stir for a minute.
  • Add water and mix well. Pressure cook on medium heat till 4 whistles (or till potatoes are cooked completely).
  • When it cools down, open the pressure cooker and slightly mash the curry.
  • Bring it to a boil on medium heat (with out covering the pan).
  • Add lemon juice and fresh coriander and serve hot.

Suggestions

  • You can increase the quantity of potatoes if you want to make it thicker,but avoid making it too thick, as it tastes better with a thin gravy, but you can adjust according to your taste.
  • Instead of making tomato puree you can also add chopped tomato, chili and ginger at step – 6
  • Serving suggestions – Serve Aloo Moongodi ki Subzi with Khichdi, Tahri, daal rice combo and chapatis.

Papad Ki Sookhi Sabzi

 

Ingredients

  • Papads (Moong special) – 8
  • Tamarind – 1 lemon-sized ball
  • Fenugreek seeds – 1½tsps (whole or coarsely ground)
  • Mustard seeds – 1 tsp
  • Jaggery powder – 1 tsp
  • Water – 3/4 cup
  • Coriander powder – 1 tsp
  • Turmeric powder – ½tsp
  • Red chili flakes – 1 tsp (adjust to taste)
  • Salt–to taste
  • Cinnamon – 1 inch stick
  • Asafoetida – ¼ tsp
  • Mustard oil – 2 tsps
  • Fresh coriander leaves – finely chopped

Method

  • Soak tamarind in half a cup of water for 30 minutes. Extract the juice and discard the seeds if any.
  • Dry-roast the fenugreek seeds and mustard seeds together on a low heat. When the seeds turn a couple of shades darker, turn off the heat. Allow the seeds to cool to room temperature. Grind them to a powderin a blender or using a mortar & pestle.
  • Roast the papads on an open flame, for a few seconds each side, till they turn crisp. Crush the roasted papad roughly – about 1-2 inch pieces, and don’t worry if the sizes aren’t uniform. A little bit of unevenness adds character.
  • Heat 2 tsps of mustard oil in a thick-bottomed pan.
  • Add mustard seeds, asafoetida and cinnamon stick in that order.
  • When the mustard seeds splutter, add red chili flakes, turmeric powder and coriander powder.
  • Stir and pour in the tamarind juice, jaggery and half a cup of water.
  • Simmer for 5 minutes. Add the salt at this stage if required, because papad tends to be generously salted and usually no added salt is needed in this curry.
  • Add the cracked roasted papad and mix well. The papad will absorb all the moisture and spices in 3 to 4 minutes.
  • Take it off the heat at this stage.
  • Garnish with chopped coriander leaves. Serve papad ki sookhi sabzi as an accompaniment to an Indian meal. As a variation, stir papad ki sookhiSabzi into plain yogurt and serve it as a raita with pulao or biryani.