So many ways preparing food for dear ones. But flavors and texture liked with appreciation is most important part of cooking. Preparing simple vegetable of Papad at home with perfect taste make perfect combination of meal. Every week I prepare Papad, Magordi papad by following Rajasthani Food Recipe.
In lockdown
time period vegetables are not available easily. Best options choose by kitchen
queens prepare combinations of vegetables using Magordi and Papad like Magordi
papad, plain Magordi, Chhachh ki Magordi, Kachi Magordi, etc. Every part prepares
at home along nutrition, which leave out the attack of virus and give harm to
our dear ones.
In previous
two blog I already explain each step of preparing Masala and plain Magordi. Nutrition
full recipes also available by explaining each step of Rajasthani Food recipe.
Rajasthan flavors are little spicy and silky because Rajasthani like snaping
flavors. Eat by seen colors and texture of food. Everything is on perfect form
which open all flavors of taste.
1. How many ways papad used?
Kitchen
queens made papad at home by doing lots of hard work or buy through the market.
Basically, papad made by urad and moong daal flour. In market packed on air
tight seal, so queens buy it and use it. Mostly Rajasthani eat papad in two
ways some eat as a snack or after the meal. Because it improves digestion or fill
small hunger. And sometimes eat as preparing vegetables.
2. How to prepare Moong daal and Urad daal Papad?
Ingredients
500 grams
of Moong Daal Flour
100 grams
of Urad Daal Flour
Dry
Spicy
20 grams of
grated black pepper
5 grams of
Big Cardamom
Salt
according to taste
50-gram
Cumin seeds
For preparing
papad
3 table
spoon of vegetable oil
500 ml
water
Preparations
Preparation
for preparing cumin seeds water
First
required cumin seeds water for preparing Dough. Take One big bowl adds 500 ml
water and put in open high flame. When temperature of water come in boiling
stage, add 50 gram of Cumin seeds. Wait 5 to 6 minute so all flavor of cumin
seeds come in the water. After, stop the flame and wait for water come in room temperature.
Then Sieve out the water.
Preparation
for preparing Dough
Take one deep
plate add both flour, dry spicy and mix well. Take cold cumin seed water and
start to prepare dough like chapati.
Preparation
for providing elasticity on dough
Grease the
dough with oil and rub on flat surface. Because it increases the elasticity of
the dough. Follow 4 to 5 times same process.
Preparation
for Preparing Papad
Now prepare
small-small balls like chapatis. And make chapatis using rolling pins. Each papad,
put on under the fan for 2 to 3 hours. After 2 to 3 hours collect all papad and
store into air tight plastic bag. This papad store for a Month or years.
Note:
·
Do
not put under the sun, if dry more means bust out.
·
When
put under the fan space between two of them is proper otherwise stick it.
How to Prepare Papad Vegetable of Chhachh
Ingredients
2 Papad
Dry Spicy
1 tea spoon of turmeric
1 table spoon of chili powder
1 table spoon of coriander powder
Salt According to taste
Veggie
5 to 6 chopped or grated cloves of garlic
For Taddka
2 glasses of chhachh
1 table spoon of vegetable oil
1 table spoon of cumin seeds
Preparations
Preparation for roasting papad
Take papad, open high flame and put one papad in high flame. With the
help of kitchen chimta roast the papad.
Preparation for preparing Spicy paste
Take small bowl add all the spicy and ½ class of water. Mix well and it
generate paste of the spicy.
Preparation for preparing vegetable
Take one pan, add oil, wait for temperature the change, after that add
cumin seeds and cloves. Cracking sound hear, add paste of all spicy. Wait unit oil
come on upper side. Add chhachh and stir continuously otherwise Chhachh tear
it. When boil is coming stop stirring a slow down the flame. Add papad by
breaking small pieces, mix well. Wait for 2 to 3 minutes papad texture come
into soft then close the flame. Now papad vegetable is ready to serve.
Using same process, you also prepare plain papad vegetable. Only
difference is that in place of Chhacch use water and leave the garlic. These
are the two distinct vegetables which prepare within 2 to 3 minutes by
following Rajasthani Food recipe. Ingredients of papad make healthy diet for every
people.
Now we move on recipe of Papad Magordi. This is the recipe of
combination of Magordi and Papad. By combining these two ingredients, it gives healthy
and wealthy diet.
Recipe of Papad Magordi
Ingredients
1 bowl of Magordi
2 Papad
For Dry spicy
1 tea spoon of turmeric
1 table spoon of Coriander powder
1 table spoon of red chilli powder
Salt according to taste
For Tadkka
2 table spoon of vegetable oil
1 pinch of Hing
1 table spoon of cumin seeds
Preparations
Preparation for Breaking Magordi
Take 1 bowl of
Magordi and put on slap or flat area. Using rolling pin break into small
pieces.
Preparation for roasting the Magordi
Take one pan,
add 1 table spoon of oil, wait for temperature change, after that add crushed
Magordi.
Steps follow
for roasting:
·
First drop big piece of Magordi and stir until it
takes light brown color.
·
After that add smaller size, again stir until light
brown color.
·
At last drop powder part and stir until all the
shape take proper or same color.
Preparation for roasting papad
Take papad, open high flame and
put one papad in high flame. With the help of kitchen chimta roast the papad.
Preparation for preparing Spicy paste
Take small bowl add all the spicy and ½ class of water. Mix well and it
generate paste of the spicy.
Preparation for boiling the Magordi
Take one Pan or pressure cooker add 2 glasses of water. Put on high
flame and wait for boil. Then add salt and turmeric and all the roasted
Magordi. Mix well, cover with lid and slow down the flame. Wait 5 to 6 minutes
you see that Magordi is cooked properly. Also check by pressing one piece of
Magordi through the finger. If mashed means cooked well.
Note: Cover with the lid because it helps to cook fast and save the fuel
Preparation for Tadkka or final preparation
Take one pan add oil, wait for warm. Then add cumin seeds, Hing,
cracking sound hear. Add paste of spicy, wait for left the oil. Then add boiled
Magordi, mix well and wait for boiling. After boiling put papad by breaking
small pieces. Mix well and wait until papad get soft. Then close the flame and
ready to serve.
Conclusion:
In this blog discuss how Papad and Magordi is
important for Rajasthani People. Next talk about Papad recipe by following Rajasthani
Food recipe. Later talk about Two distinct Vegetable. So, read and try at home.
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