With so many events going on in the blogsphere, it is difficult to keep track of them all and much less actually participate.
Each time I read about a new event I make fancy plans of sending in a dhinchak (for those not from Pune or Mumbai, this loosely translates into cool, fantastic, incredible) entry. But when each day of the work week pans out like a manic Monday, all those plans fall by the wayside.
Each time I read about a new event I make fancy plans of sending in a dhinchak (for those not from Pune or Mumbai, this loosely translates into cool, fantastic, incredible) entry. But when each day of the work week pans out like a manic Monday, all those plans fall by the wayside.
I was not able to participate in several RCI events and felt terrible about that. Wasn't going to let RCI:Rajasthan slip by in a similar fashion. This wonderful blog event, initiated by Lakshmi of VeggieCuisine , urges us to explore the varied regional cuisines of India and is one of my favourite blog events.
The only problem this time around was that I didn't posses a single book that had Rajasthani recipes. I couldn't even rely on previous Rajasthani meals as I had Rajasthani food just once; daal-baati served with an outrageous amount of ghee.
After hunting around for inspiration I settled on papad ki subji. The idea of using papad was rather intriguing. Going by the many versions I found for making this subji there didn't seem to be a right or a wrong way to make it. This suited me just fine as I'm notorious about not sticking to a recipe.
(Standard disclaimer: the food in the picture is tastier than it appears.)
One of the versions that appealed to me used methi seeds. I happened to have fresh methi leaves on hand so I added those as well. If one type of methi is good, two types will be better. Right?
Absolutely!
Absolutely!
This subji came together in no time. Almost no preparation required.
The dahi (yogurt) made it nice and tangy. Had I used regular or low-far yogurt, it would've been creamier. The papads get incredibly soft and the resulting texture of the dish is similar to the Maharashtrian Daal-Phal (waran-phal) or the Gujarati Daal-Dhokli.
The dahi (yogurt) made it nice and tangy. Had I used regular or low-far yogurt, it would've been creamier. The papads get incredibly soft and the resulting texture of the dish is similar to the Maharashtrian Daal-Phal (waran-phal) or the Gujarati Daal-Dhokli.
Papad Ki Subji
(serves two)
Ingredients
2-3 avegage sized papads (I used Lijjat plain urad papads)
2 tbsp methi seeds, soaked in a cup of warm water
3 tbsp dahi (yogurt)
½ tsps each mirchi powder, turmeric powder, cumin powder
1 cup fresh methi leaves, chopped
1 tbsp oil
dash of hing (asafoetida)
4-5 stalks of cilantro, chopped
a pinch of garam masala, optional (I didn't use any)
salt to taste
Method
Soak the methi seeds soak in warm water for ½ an hour.
Break the papads into small pieces.
Heat the oil, add the mirchi, turmeric and cumin powders.
Add the hing and the methi seeds (with ½ of the water).
Cover and cook for a few minutes, till the methi seeds soften slightly.
Add the methi leaves and cook for a few more minutes.
Add the yogurt and a cup of water and let it come to a boil, stirring frequently.
Add the papad pieces and cook for an additional 3-4 minutes.
Taste and add salt accordingly. I didn't need to add any salt.
Enjoy with hot rotis.
(serves two)
Ingredients
2-3 avegage sized papads (I used Lijjat plain urad papads)
2 tbsp methi seeds, soaked in a cup of warm water
3 tbsp dahi (yogurt)
½ tsps each mirchi powder, turmeric powder, cumin powder
1 cup fresh methi leaves, chopped
1 tbsp oil
dash of hing (asafoetida)
4-5 stalks of cilantro, chopped
a pinch of garam masala, optional (I didn't use any)
salt to taste
Method
Soak the methi seeds soak in warm water for ½ an hour.
Break the papads into small pieces.
Heat the oil, add the mirchi, turmeric and cumin powders.
Add the hing and the methi seeds (with ½ of the water).
Cover and cook for a few minutes, till the methi seeds soften slightly.
Add the methi leaves and cook for a few more minutes.
Add the yogurt and a cup of water and let it come to a boil, stirring frequently.
Add the papad pieces and cook for an additional 3-4 minutes.
Taste and add salt accordingly. I didn't need to add any salt.
Enjoy with hot rotis.
My entry for RCI: Rajasthan, hosted by Padmaja.
14 comments:
Tell me about the flood of events these days TC!Even I don't think I can catch up with all those!:)
Papad curry looks great.There are plenty of websites with every cuisine you can think now, you don't need buy any books at all. I am crazy to buy all those books!:D
Hi this is a nice entry... As Asha said iam also very crazy abt buying new cookbooks, have a lot lying in my book shelf..
Papad curry looks YUM!...great entry for RCI...
loved the addition of fresh methi :) i usually add a lot more dahi;)
I have come across papad ki subzi before but somehow never had the nerve to give it a try...but this looks soooo delicious. And talk about cooking from the pantry...this dish was born out of an enterprising mind.
slurp!!! that looks silken and luscious. and it's just my type of quick recipe.
This is Indian wonton stew :). Love it.
TC papad sabji looks mouthwatering, booked marked got to try it.
Asha, Sukanya: Thanks. Buying cookbooks is a shared addition :)
Richa: I'm definitely going to add more dahi next time. Thanks for the tip.
Nupur: I,too, kept thinking about this subji for a long time before actually making it. Try it, you'll like it for sure.
Bee: silken....that is the word I was looking for!
Suganya: wonton stew...yeah something like that.
Sreelu: please do try it.
That's all there is to it?! I've seen similar recipes using papad but have never been patient enough to read the entire recipe.:D
This is my kinda recipe- quick and easy! Going to be tried very soon.
Just came over from TBC's blog - this is one of the more different recipes I've seen entered for RCI! Any substitute for the methi leaves, you think?
Nice subzi... I made this 2 weeks back... But didnt send it to the RCI... as all this time I was thinking its from gujrat as I had it in a gujrati friend's place...:)Lovely one... First time to ur blog and i loved it..:)
I tried the recipe today, TC and it was yummy..so easy to make, too..the only modification I made was to use frozen methi leaves (I didn't have fresh leaves)...
TBC: Yep, it is that easy. Do try.
Sra: My guess is any bitter leaves would work.
Shubha: Welcome!
TT: Good to see you here after a long time. Glad you liked the dish.
Please upload recipe for Waran-phal. I so feel like having it, could not find it in cook book I carried.
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