THE FLAVOURS OF INDIA: PART II

THE FLAVOURS OF INDIA: PART II

On January 26, I had posted Part I of The Flavours of India series where I hope to cover one dish from as many as possible of the States and Union Territories that make up my country, India.

In The Flavours of India Part I, I had presented Nuchina Unde from Karnataka, Aloo & Pudhina Parantha from Punjab, Khandvi from Gujarat, and Mishti Doi from West Bengal.

In this the second part, I cover the States of Tamilnadu, Rajasthan, Goa, and Haryana:
As before, I have provided links to the recipes for each of the dishes presented.

5. Tamilnadu : Adai is made for breakfast. It's a kind of dosa made with raw rice, urad dal, channa dal, and toor dal. Today's is served with coriander and fried gram chutney.

6. Rajasthan: Dahi Papad ki Subzi: an accompaniment for the meal made using papad, yogurt and gram flour.

7. Goa: Kokum Sol Kadhi: a versatile drink with a distinctively pink colour (which comes from the kokum extract) which is served before a meal as an appetizer, during a meal to be eaten with rice, and after a meal as a digestive.

8. Haryana: Palakwali Missi Roti:  This form of roti or Indian flat bread made with atta and besan gets its distinctive flavour from the spinach and spices used to make it.

DAHI PAPAD KI SUBZI

DAHI PAPAD KI SUBZI

I had the pleasure of trying out what, for me, was a new, simple yet interesting dish from Rajasthan.

While the original recipe called for the use of  Bikaneri Moong Papad,  to try something different I  instead used Garlic Papad from Lijjat. Also, instead of ghee, I used the regular cooking oil.

Notes :

• Please use yogurt that is slightly sour. 
• In this recipe, the besan (gram flour) helps to prevent the yogurt from curdling.
• Boondi is also used in this dish. For those who don't know, it is a popular snack from Rajasthani made from fried besan or gram flour.

Today's recipe for Dahi Papad Ki Subzi is adapted from the YouTube video by Master Chef Sanjeev Kapoor. This dish turned out to be very tasty.

Ingredients:

• Garlic Papad ( in place of Bikaneri Moong Papad), 2 to 4 
• Yogurt, 1 and 1/2 cups
• Gram Flour, (Besan) 3/4 tbsp
• Turmeric Powder, 1/2 tsp
• Salt, to taste
• Red Chilli Powder, 3/4 tsp
• Pure Ghee/Oil, 1 and 1/2 tbsp
• Cumin Seeds, (Jeera) 1 tsp
• Asafoetida, (Hing), 1/2 tsp
• Dried Red Chillies, broken into bits, 2
• Coriander Powder, 1 and 1/2 tsp
• Ginger, chopped, 1/2 tsp
• Boondi, 1/4 cup
• Garam Masala Powder, 1/2 tsp
• Fresh Coriander Leaves, chopped, 1 tbsp

Method:

Dry roast the papad over a gas flame on both sides, let it cool and keep aside.
Mix together yogurt, besan, turmeric powder, salt and red chilli powder by adding 2 cups of water in a large bowl. Take care that no lumps are formed and you get a smooth mixture.
In a non-stick pan, heat the oil and when it gets hot add the cumin seeds
When they sizzle add the hing, followed by the broken red chillies and coriander powder and saute for 1 minute
Next add the chopped ginger and saute for 1 more minute
Add the yogurt mixture and stir continuously till the mixture comes to a boil
Reduce the heat
Break the roasted papad into pieces and add them followed by the boondi
Mix well and cook over medium flame for 2-3 minutes
Add the garam masala powder and remove from the flame
Garnish with chopped fresh coriander leaves and serve hot