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Saturday, 19 April 2014

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Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.

Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.

Serves 2

Ingredients:

2 plain papad, (available in Indian grocery stores)

2 medium tomatoes, seeded and diced very small to make a approx. 1cup

1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup

2 tablespoons cilantro finely chopped

1 teaspoon ginger finely shredded, optional

1 green chili finely chopped, optional

½ lemon

2 teaspoon oil

Spice Mix for Garnishing

1/2 teaspoon salt

1/4 teaspoon black salt

1/2 teaspoon dry roasted cumin seeds powder

1/8 teaspoon black pepper

Pinch red chili

Method

Mix all the dry ingredients to make a spice mix, set aside.

Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside

Lightly oil the papads from both sides, set aside.

Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.

Remove the papads from the skillet and break on the folds, creating four triangles from each one.

Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.

Notes

Removing the seeds from the tomatoes keeps the papads crunchy.

English cucumber is crisper on the outside and tender on the inside.

You can prepare the masala papad in advance, and add the toppings just before serving.

Hot and spicy peanuts fried with delicious mix of spices. This makes a great munch for sitting around watching TV or playing games with family and friends.

Recipe serves 6.

Masala Peanuts

Ingredients:

1 1/2 cup or 1/2 pound shelled peanuts

1/2 cup gram flour (basen)

1/4 cup rice flour

1 tablespoon coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1 teaspoon red pepper

1/2 teaspoon black pepper

1 tablespoon finely chopped green chili

1/4 teaspoon ginger powder (soth)

1 teaspoon salt, adjust to taste

1/2 teaspoon mango powder (amchoor)

1/8 teaspoon citric acid

Also needed:

1 cup Water as needed

Oil to fry

Method

In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.

Mix all the ingredients together in a large bowl.

Add water as needed making sure the spices and flour stick to the peanuts uniformly.

Heat the oil in a frying pan on medium heat.

The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.

put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.

While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.

Fry the peanuts until they turn light brown, turning them occasionally.

When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.

After cooling to room temperature, the peanuts should be crispy.

Masala Peanuts can be stored for a month in an airtight container.