Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 Marie , I also like pappadams and the best trick I learned was to zap them in the microwave for 50-55 seconds , also let them stand a few seconds or they will stickto the plate . After the first one is done the next will need a few seconds less cooking time but it all depends on your microwave so you might want to stand and watch . Pauline .. > > We love to eat Indian food and I especially love pappadams. However, I have > seen how much oil they absorb when they are being cooked so I decided to try > a little experiment. If you take an unoiled pan and heat it until it is > almost smoking, you can cook pappadams for a few seconds on either side > until little " blisters " appear. Of course they don't taste exactly the same > as deep fried ones but they do get nice and crisp and are good to eat with > raita or just plain. Using this method, the pappadams are much less likely > to burn that if you use a method I have often seen recommended - holding the > pappadams over a gas flame. > > Cheers from Marie in Holland > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2005 Report Share Posted December 7, 2005 I've never tried this method! I avoid pappadams at home because of the fat content (sometimes I've been known to have a nibble at a restaurant LOL) - this is really worth trying. Thanks a lot. Best, Pat > I also like pappadams and the best trick I learned was to zap them in the microwave for 50-55 seconds , also let them stand a few seconds or they will stickto the plate . After the first one is done the next will need a few seconds less cooking time but it all depends on your microwave so you might want to stand and watch . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 > Please tell me what a pappadum is. Thanks OK :=) I googled for a quick and easy response/explanation and here's a pretty good one: 'Traditional West Indian cracker bread most often served as a complement to a main dish, but also often used as a snack or appetizer to be topped with chutney, various dips or salsas. Commonly made in different sizes, this food may be small for snacks or larger in size to be used as a food wrap. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. ...' en.wikipedia.org/wiki/Pappadum Pappadums are absolutely wonderful!!!!! Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 I see packages of these at my local " Superstore " in the Middle Eastern area and have never known what to do with them. Are they suppose to be crispy or soft like a tortilla? Has anyone used the ones from the store? They are not in a refrigerated area and seem to be something that have a rather long shelf life and that in itself always makes me go, " Hmmmmmmmmmm " . Can anyone tell me anything about the ones found in the store? Stef --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 > I see packages of these at my local " Superstore " in the Middle > Eastern area and have never known what to do with them. Are they > suppose to be crispy or soft like a tortilla? Crispy. > Has anyone used the ones > from the store? Certainly. I have, many times. I only stopped buying them because the only way we ever cooked them was in oil. NOTE: they need to be cooked to be eaten - you can't eat them as they are from the package. >They are not in a refrigerated area No, hon, cuz they're a dried wafer. (Think of buying crackers - not the same thing cuz these have yeet to be cooked (again?), but you've got the idea. > and seem to be > something that have a rather long shelf life and that in itself always > makes me go, " Hmmmmmmmmmm " . Don't know if that's a positive or negative 'hmmmmmm' but it should be positive. They keep well and are perfectly good to eat - don't worry. I can't think of brand names for you, but I get whatever's available. They come in slightly different 'flavours' (spice combos). All are deliciious. Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 Please tell me what a pappadum is. Thanks Heather O. - Pat Wednesday, December 07, 2005 3:54 PM Re: pappadums I've never tried this method! I avoid pappadams at home because of the fat content (sometimes I've been known to have a nibble at a restaurant LOL) - this is really worth trying. Thanks a lot. Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 Papad as i have heard is made of whole beans and can be very nutritous and a good way to have it as a snack. you get in many variations the plain ones, the peppered ones etc. you can either fry them in oil or just burn them on a open flame or in the microwave. Normally every Indian resturant gives them in the start with a couple of chutneys and salsa with it. But normally in the South where papads have been a tradition is eaten as a condiment with the main meal ...something like crips or chips ( like pringles , sorry i get confused with UK and US terminology). I mean with sambhar rice, rasam with rice, Bisi Bele Baath etc. The easy way as i think Pat mentioned is make the papad as mentioned above (anyway you prefer) add a little grren chutney or none at all... add freshly cut onions, tomatoes, and bombay sev ...top with salt and pepper and relish it. you can add grated carrots , cucumber etc etc ..anything u like on a salad sort of. just make sure to add them just before u eat them as they turn soggy in seconds. they have other varieties like the Hula Hoops (hope u have these in US) you find them next to the papads in colorful varieties like pink, yellow, green etc (they look like pasta). all you got to do is fry them in oil and they bloom . they r marvellous. they used to be sold in small tin shops during my childhood and i find it amazing to see hula hoops being so popular as they used to cost next to nothing back home and used to be a poor man's snack . and they rip the public off ( i mean they get it for a pence or so back in india ) papad making is a big industry in places like chennai and the coastal parts because of its sudden popularity in Britain . check out some travel channels show them how to they r made too. Hope its of some interest reading all this. but to make papads you need a lot of sushine as the dough needs to dry . they make another sort called sandege in Kannada( language in south india -state karnataka). they look like chinese grass (the one used in Falooda- transparent and sort of very dry) they bloom once fried and they have so many varieties as well. Have a look papodoms are not the only ones there are many varieties . And you get chilies soaked in salt and yougurt and dried which are yummy after they are fried which is a speciality of Andra cusine and they r very spicey and taste very very good. Hope you will all try them. shubha , " Pat " <veggiehound> wrote: > > > > I see packages of these at my local " Superstore " in the Middle > > Eastern area and have never known what to do with them. Are they > > suppose to be crispy or soft like a tortilla? > > Crispy. > > > Has anyone used the ones > > from the store? > > Certainly. I have, many times. I only stopped buying them because the only way we ever > cooked them was in oil. NOTE: they need to be cooked to be eaten - you can't eat them as > they are from the package. > > >They are not in a refrigerated area > > No, hon, cuz they're a dried wafer. (Think of buying crackers - not the same thing cuz > these have yeet to be cooked (again?), but you've got the idea. > > > and seem to be > > something that have a rather long shelf life and that in itself always > > makes me go, " Hmmmmmmmmmm " . > > Don't know if that's a positive or negative 'hmmmmmm' but it should be positive. They > keep well and are perfectly good to eat - don't worry. I can't think of brand names for you, > but I get whatever's available. They come in slightly different 'flavours' (spice combos). All > are deliciious. > > Best love, Pat > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 They sound great and it sounds like they can be made without wheat flour. I'll go google a recipe. Heather O. - Pat Wednesday, December 07, 2005 9:01 PM Re: pappadums > Please tell me what a pappadum is. Thanks OK :=) I googled for a quick and easy response/explanation and here's a pretty good one: Quote Link to comment Share on other sites More sharing options...
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