Pick up the wrong packet, add significant amount of chaat masala instead of garam masala to a dahi-based sabzi (that already is a little sour!), panic a bit, then thankfully remember you haven't stirred it in, use a large spoon to quickly spoon out the part of the gravy where the chaat masala has fallen, throw it (literally) from afar into the sink and add garam masala... and after it is all ok, just keep stirring nonchalantly as if nothing has happened! Cooking, does have it's moments and well this one will always be associated for me with making this sabzi (because it was the second time only I was trying it out!)
Papad ki Dahiwaali Sabzi
Ingredients
2 cups dahi
4 tbsps gram flour (besan)
11 /2 tsps red chilly powder
1/2 tsp turmeric powder
3 cups water
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp hing
3-4 whole cloves
2 whole dried red chillies
1 tsp jeera powder
1 1/2 tsp garam masala powder
Salt to taste
2-3 large papads (preferably the udad or mung ones)
Fresh corriander leaves chopped for garnishing
Method
Roast the papads either on a tawa or on the gas or in the microwave as you prefer and break into pieces of about 2 inches.
In a bowl, whisk together the dahi, the gram flour, the salt, the turmeric and the red chilly powder.
Heat the oil in a deep frying pan and add the cumin seeds. When they start to crackle, add the hing, the cloves, the whole dried red chillies. Pour in the dahi-gram flour mixture and let it come to a boil. Once it comes to boil, it will start to thicken; lower the flame at this point.
Add the papad pieces, the garam masala and roasted jeera powder and let it cook in for about 2-3 minutes on the low flame. Do not cook too much and too fast on a fast flame or the dahi will curdle.
Garnish with fresh corriander leaves and serve hot with rotis or rice!
Papad ki Dahiwaali Sabzi
Ingredients
2 cups dahi
4 tbsps gram flour (besan)
11 /2 tsps red chilly powder
1/2 tsp turmeric powder
3 cups water
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp hing
3-4 whole cloves
2 whole dried red chillies
1 tsp jeera powder
1 1/2 tsp garam masala powder
Salt to taste
2-3 large papads (preferably the udad or mung ones)
Fresh corriander leaves chopped for garnishing
Method
Roast the papads either on a tawa or on the gas or in the microwave as you prefer and break into pieces of about 2 inches.
In a bowl, whisk together the dahi, the gram flour, the salt, the turmeric and the red chilly powder.
The dahi-gram flour mixture, the papads, and the ingredients for the tadka
Heat the oil in a deep frying pan and add the cumin seeds. When they start to crackle, add the hing, the cloves, the whole dried red chillies. Pour in the dahi-gram flour mixture and let it come to a boil. Once it comes to boil, it will start to thicken; lower the flame at this point.
Stage 2 with the dahi mixture poured in after the tadka
Add the papad pieces, the garam masala and roasted jeera powder and let it cook in for about 2-3 minutes on the low flame. Do not cook too much and too fast on a fast flame or the dahi will curdle.
Adding in the papads
Garnish with fresh corriander leaves and serve hot with rotis or rice!
The fresh hot sabzi
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