Papad ka saag/ Papad ki Sabzi

There are days when you don’t want to kill yourself with elaborate meals. Just want to get away with a simple meal and forgive yourself with the tiring, mundane task of washing, peeling/cleaning, chopping the greens (be it leafy stuff or otherwise). If you feel yourself prey of such tasks once in a while, then the sure rescuer for you is this simple “Papad ki Sabzi”. The most you may need to do is chop onions and tomatoes and chances might be, you may have some already in your refrigerator.

Papad ki subzee

Papad is sabzi is quick and easy, another rajasthani recipe. As I said earlier in my post Gatte ki Subjee, Rajasthani cuisine is well seasoned with non-leafy, non-green things, some unusual dishes and strongly flavored aromas. Papad ki subjee, which can be done in jiffy, is simple. Papads usually are spicy but made of lentils/daals which gives them nutritional values. So, no wonder, papad ki subjee is spicy and tasteful, yet good.

Over to the method.

Time: 20 mins

Serves: 2-3

Ingredients:

     4 medium size Papads, any variety, I prefer moong daal papads.
     1 medium onion, finely chopped
     1 medium tomato, finely chopped  
     2  green chili, finely chopped 
     1 tbsp. sour curd, well beaten
     salt to taste   
     1 tsp. of jeera + rai, a pinch heeng and 1 tsp. ajwain   
     1/2 tsp. red chili powder    
     some chopped coriander for garnishing   
     water for boiling   
     a sprig of curry leaves.   

Preparation:

     Break each papad into roughly 6 pieces. (More if the papads are bigger in size)
     Keep water in an open pan for boiling, parallely heat oil in a wok/kadhai. Add the seeds into the oil once hot. Add the curry leaves too.   
      Once, the seeds splutter, add onion and fry them till light brown. 
      If the water is about to boil, add the papad pieces and bring them to boil.  
      Once the onions are done, add tomatoes and chilies and dry spice powders + salt.   
      Cook tomatoes until they are wilted, then add curd and keep stirring so that it is not curdle.
      Add water and bring to boil. Now drain them and add papad pieces to the curry.
      Mix papad well with tomatoes-onions and cook further for 2 mins.    
      Add some water as per your desired consistency.  
      Garnish with some chopped coriander.
      Relish with  plain daal-rice or jeera rice.  

 

Papad ki sabjee

 

Notes:

  • Add 2-3 drops of oil to avoid curd from curdling. Do not leave papad in air after draining else they will dry up and stick to each other.
  • Adding finely chopped garlic gives a distinguished flavor.
  • Mind the salt as papads are also salted.
  • Go gentle on the papads after boiling, they are very delicate.

Papad ka Saag

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Bread Poha

Bread Poha

Poha is such a common, well known face for Indian mornings, we enjoy it almost once every week. Simple to make, fast and less chances to turn into blunders. But, if you want a twist in the POHA, replace it with brown bread and make it more healthier, yet different.

Time: 25-30 mins

Serves: 3

You Need:

    10 brown Bread slices (cut off the edges if you wish)
    1 medium Onion, chopped
    1 medium tomato, chopped
    1 medium potato, cut into thin slices
    2-3 green chillies, finely chopped
    1/2 cup sour curd (fresh curd is also okay)
    2 Tbsp. oil 
    1 tsp. jeera(cumin) seeds
    a pinch Rai(mustard) seeds
    1 Tbsp. peanuts(moongfalli)
    1/2 tsp. turmeric powder    
    salt as per taste
    1/2 tsp. coriander powder
    1 sprig coriander, chopped 
   

How To:

  1. Heat oil in a heavy bottomed wok/kadhai.
  2. Add peanuts in the hot oil and fry till brown.
  3. Add cumin and mustard seeds and splutter them.
  4. Add onions and roast them to golden-light brown color.
  5. Add chilies and tomatoes and roast them until tomatoes are soft.
  6. Add potato slices and cook them till soft.(can skip this step)
  7. Add beaten curd and mix well and add turmeric powder, salt and coriander powder.
  8. Cut the breads into small squares.
  9. Add these squares in the kadhai and mix well.
  10. Heat for 2 more minutes to get the spices infused properly with the bread pieces.
  11. Garnish with chopped coriander .
  12. Relish with your morning tea!

IMG_3262

Parting Notes:

Curd is required to keep the moisture in the poha intact, otherwise bread pieces may get hard. You can add other vegetables like carrot, peas etc. of your choice.

Taste bhi Health bhi ~ Suji Toasts

 

Life takes a full circle. Really!! I told this healthy recipe to 1 of my Chachi and forgot it for ever. When I came to Pune, after marriage, I again learnt the same from her. LOL, a  journey of 5 years of my “Suji Toast” . Smile 

This super tasty and healthy open sandwich/toast is so easy and fast to do, you can grab it while rushing for your work or do it for kids as a school tiffin. And what more, you will be happy to know, it is no oil/butter toast, made in brown bread, with goodness of suji, richness of curd and veggies (all of your choice). I topped the toast with some grated cheese which you can skip. But the crisp brown color of the grilling comes with cheese. Moreover, what is life without cheese? Live it sinfully at times. Smile Smile

My home-made curd

The ingredients

IMG_3064

IMG_3070

Servers: 2

Time: 20 mins

You need:

  • 4-6 Brown bread slices
  • 1 cup suji/semolina
  • 1 cup fresh curd
  • 1 medium sized onion
  • 1 medium sized tomato
  • 1-2 green chilies
  • salt as per taste
  • some chopped coriander
  • ¼ cup sweet corn – mildly boiled to soften
  • Some grated cheese

How to:

  1. Mix Suji and curd and keep aside for 30 mins to get the spread fluffy. You can adjust the consistency of the spread as per your desire.
  2. Add the chopped onion, tomatoes, chilies, boiled corn.
  3. Apply a thin layer of this spread on a bread slice. Garnish with coriander leaves and top with some grated cheese.
  4. Grill 3 slices in microwave oven for 4-5 mins.
  5. You can roast the toast on a hot griddle too for 5 mins on the lower side and then 2 mins from the topping side. Keep the flame low while roasting the topping side to avoid the toppings from burning.

Relish with a dip/chutney of your choice in breakfast or as a tea time snacks. I simply used chili sauce.

Parting Note:

You can add the toppings of your choice and adjust the time to grill. Keep the layer thin so that the inner part is cooked properly.

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