Monday, July 28, 2014

Marwadi Papad Ki Subji, Curry Without Veggies

Last whole week was very interesting for me. It was a free week-too much time for me, too many movies and very little cooking. Don’t you just love when you get some ‘me time’? I am sure you do! Mr. Husband was in Hong Kong for the whole week and I had too much spare time-which I use neither in cooking nor in clicking. It was a movie marathon time for me-I watched 12 movies. I even shared on my Facebook page about the movie Julie and Julia-trust me every food blogger/lover must see this movie. It is awesome-period!

Coming back to today’s post, it is once again from my Marwadi kitchen- Papad Ki Subji/Poppadoms Curry. Yes that’s possible- people all over Rajasthan use papad to make curry and it is really really popular and my personal favourite. Whose idea was that? Who was such a genius? Well that we don’t know yet, but I am sure it was the necessity that turned out to be this amazing invention. The shortage of rains and water always made Rajasthanis think out of the box and thus they commenced using gram flour to make gatte; lentils to make mangodi and flour to make papad- and these final products were used in curries-Mastermind ideas. Totally brilliant-isn't it???

Marwadi cuisine is my favorite; after all I am a marwadi that too from Rajasthan. Months back I blogged about Marwadi Aloo Pyaz Ki Subji and the response was unbelievable-it was the most popular recipe on my blog for months; fellow blogger tried and loved it. Next, I posted about Marwadi BharwaBhindi and it too was liked by many. Soon I got requests about posting more marwadi recipes on my blog. So here it is.

Papad ki subji can be made in many ways; I am ofcourse sharing the authentic marwadi style. It is one no nonsense curry-no chopping of vegetables, no onion, no garlic; just simple yogurt and basic spices are used. The roasted papads are broken roughly and is added to the yogurt gravy with spoon full of chopped coriander leaves-the outcome is lip smacking, spicy curry.

Papads – 10
2 tablespoons oil
1 teaspoon cumin seeds/jeera
Pinch asafoetida/hing
1/2 cup yogurt/dahi
1 and 1/2 cup water
2 tablespoons Coriander Powder/dhaniya
1 tablespoon gram flour/besan
1/2 teaspoon Turmeric Powder/haldi
To taste- red chilli powder/lal mirchi
To taste-salt
2 tabelspoons coriander leaves chopped/dhaniya
1 tablespoons lemon juice

Roast/ fry/ microwave the Papads. Break them into pieces.
In a pan, heat the oil and add in the Cumin Seeds and allow them to splutter. Add in the asafoetida.
Meanwhile, work on the ingredients for the gravy, in a cup mix the yogurt and 1/2 cup of water. To the Yogurt mix add spices: Coriander Powder, Turmeric Powder, Gram Flour, Red Chili Powder and Salt. Mix well.
Turn down the heat to the lowest and add the yogurt/water mix while stirring constantly.
Keep stirring and once the mixture is all in the pan, increase the heat to a medium. Allow the mixture to reduce and the oil to separate.
Add the broken pieces of papad and mix.
Add the remaining water and allow it to cook for 8-10 minutes.
Taste and adjust the spices, add lemon juice if needed.
Garnish with Cilantro and serve hot.

If the yogurt is not sour, leave the yogurt on the counter-top overnight to get it to sour.
Don’t add too much salt first time, remember papad has salt.
You can chopped onion and garlic too, before adding yogurt gravy in the oil.
You can use any papad you want to, I used Natco Cumin/Jeera ones.

Thursday, July 24, 2014

Saturday Snapshots, Join Us In Food Photography Series

Click, share and learn-The fun way!

We love anything food!!
...we love cooking
...we love clicking 
...we love writing
........oh yeah blogging! 

The journey of food blogging hooked Me at Merry Tummy and Sireesha Puppala at Siris Food to the beautiful journey of photography. We see an apple and a dream visualise in a million ways as how it could be presented in our blogs. Sometimes the apple come out damn sexy and sometimes it could almost look like a ripen guava. Early mornings, late afternoons, clicking clicking and clicking...exhausted- we finally give in and give up, But we learn, gain experience and get to know the mistakes.

I reached a point from here to here and I am still learning.

Before and after shots of same mango drink! 

Siri came from Here to Here. 
Before and after shots of drinks- You can see the differences! Awesome-isn't it?

....And both of us could go back to where we started anytime , So we PRACTICE.. Yes we are bad photographers, But want to be good photographers, So we learn, we give up, we restart, we experiment, we click, we share. Yes WE SHARE.

Is it for you??
Do you love clicking photos?
Do you enjoy sharing your clicks? 
Do you want to experiment and try new techniques? 
Do you need a platform to showcase the pictures? 
..........If the answers to all these questions are YES then our new series SATURDAY SNAPSHOTS is for you.

What is it? 
SATURDAY SNAPSHOTS is a gateway to practice and learn photography through sharing our clicks. 

How we learn? 
A theme will be given during the start of the week for a photograph-Like click any fruit, empty glass, or a dessert- anything connected to the food. Each of us will click in our own style and post the pic on our blog on every Saturday .Yes JUST the picture, no write ups, content-you heard it- no lengthy post-wow, isn't it??

Why join us?
We are no professional photographers and we are not here to judge your snaps. 
We have no strict rules, we don’t want you to cook anything special to click-we just want to have fun together.  
We just want to motivate each other and make our food photography journey more interesting. 
We will encourage each other with supportive comments, new ideas and suggestions.

How can you join?
Leave your email address in the comments and we will get back to you with the next steps! Join us at our Facebook Group. Lets be curious, lets be enthusiastic, lets be upbeat and lets be creative...and lets be mad!! But let continue to learn.

Passion is all what we need!! That’s all. Ready???