PAPARI DILKUSH (Stuffed Poppadums)

From Chef Rahul - Mem-Saab Restaurant, Nottingham

Ingredients(for 2)

4 plain poppadums uncooked
1 tbsp plain flour
1 tbsp cornflour
Vegetable oil to fry

Stuffing

100 gms boneless chicken
60 gms spinach
1 onion
2 tsp chopped garlic
1 tsp chopped ginger
0.5 tsp dried fenugreek leaves
0.25 tsp ground black pepper
1 tbsp lemon juice
2 tbsp coriander leaves
Half chopped tomato
Salt to taste
0.5 tsp turmeric
1 tbsp vegetable oil

Method

1. To make the stuffing, heat the oil in a frying pan, add the onions, garlic and ginger.

2. Saute until the onions are softened and translucent, add turmeric, salt and fenugreek leaves, chicken, tomato and spinach.

3. Cook the stuffing until the chicken is cooked and then add chopped coriander, lemon juice, black pepper.

4. Mix well and let it cool.

5. Meanwhile soak the papads in warm water for 5 mins to soften and then drain the excess water.

6. Mix flour and cornflour with a little water to form a paste.

7. Place the chicken and spinach filling on one of the corners then roll up, folding in the sides and seal the edges with the flour paste.

8. Heat the oil and deep fry in a suitable pan. Let the stuffed papad deep fry for 2-3 times to give it a crispy effect and golden.

9. Drain excess oil with the help of kitchen paper.

10. Serve with mint chutney and salad.

Mango Chutney (from the Mango Association)

Makes 2 x 1 litre (1 ¾ pint) pots

700g (8oz) soft brown sugar
600ml (1 pint) white wine vinegar
12 green, hard mangoes peeled and sliced
1 tablespoon salt
250g (9oz) sultanas, chopped
50g (2oz) chopped garlic
50g (2oz) grated fresh ginger
50g (20z) chopped crystallised ginger
6 small dried red chillies, finely chopped
½ tablespoon allspice

Method

1. Boil the sugar and vinegar until sugar has dissolved. Allow to cool

2. Salt the mango and leave for 4 hours.

3. Drain the mango and add to the vinegar syrup with the remaining ingredients

4. Bring to the boil and cook slowly for about 2 hours, stirring regularly.

5. Spoon into sterilised jars and seal.

Serving Suggestion:

Great served with poppodums before the main meal, or with the main dish and naan bread.

HONEY AND FRESH STRAWBERRY POPPADUM RECIPE

from CHEF STEPHEN GOMES - CAFE NAZ GROUP

fried poppadum topped with fresh strawberry and glazed with honey garnished with fresh mint leaf.

INGREDIENTS:

1]poppadum=1 fried {preferable Rajah or Crown Farms by Euro Foods}
2]strawberries=6
3]honey=3 tbsp
4]icing sugar=1 tbsp
5]mint leaf=2 fresh leaf for garnish

METHOD:

1]heat oil in a wok fry the poppadum till golden brown place it on a plate or a serving basket.

2]slice fresh strawberries add the slice strawberries evenly on top of the poppadum and top it up with honey sprinkle with icing sugar garnish with fresh mint leaf.serve immediately.

Tips:
best served as an appetiser. - make your variations you could use chocolate or fresh whipped cream insted of honey.

2.WINE POPPADUMS

Wine soaked poppadums fried and sprinkled with chopped cherries and chopped green pepper.

INGREDIENTS:

1] wine =30ml for soaking and 15ml for garnishing.[preferably Gewurztraminer-for its fruity and rose petal character complements curry as an ideal partner or any house white]
2] poppadum=1 [Rajah or Crown Farm by Euro Foods]
3] fresh green pepper=1 finely chopped.
4 glazed cherries=6
5] oil for frying
6] chat masala as per taste

METHOD:

1]soak unfried popaddum in 30ml of desired wine for 20min in a dry area

2]heat oil in wok and fry the poppadum and set aside on a plate or serving basked and top it up with chopped green peppers and chopped glazed cherries evenly sprinkle chat masala and add the 15ml of remaining wine and serve immediately.

Telephone: Peter Grove - 020 8399 4831

Email: GroveInt@aol.com