How to Cook Papadum (papad)

November 19, 2008


I ate lunch with clients at a gorgeous French restaurant. The setting was rolling countryside. The three-course meal came complete with a cheese trolley, encyclopedic wine list and a lovingly-christened dog called Cassoulet.

Back in London I had just about enough time to rush to Covent Garden for dinner with the girls. Formerly journalism students, we all saw the error of our ways. Moved into PR. And regretted it ever since.

We tucked into another three courses and complimentary Bellinis at a low lit Covent Garden bistro. One German, a Kenyan, a Spaniard and me. The food was standard Brasserie fare. The conversation low brow to match – clients, classmates and copulation.

Sometimes it’s the simplest things that complete a meal.

Like Papad. These wafer thin discs of lentil crisps are the perfect accompaniment to any Indian meal. You can dry roast them on a naked flame. Or fry them in hot oil.

That’s a choice of too much effort or too much effort. So I don’t bother with either. How to cook perfect pappadom (Papad) easily? I just stick them one at a time in the microwave for a minute each. They curl up slowly, turning crisp and golden in places. I’ve tried this technique with the perennial classic spicy Lijjat Padad and Khanum Madras Plain Pappadom. And it works every time.

Just don’t forget the three-part Indian meal to go with it…


10 Responses to “If the spice is right”

  1. Asha Says:

    July 9th, 2008 at 2:19 pm

    Hey!! How can you not dance for us? May be Moroccan or even Bollywood style will do!;D

    Morocco sounds great to me.I saw a show on Food Network channel had few weeks ago on Moroccan cuisine, wonderful Tajine and Couscous dishes! You must get one of those Tagines from there.I bought a teeny weeny Tagine here, still hasn’t used it.
    Have a great time, see you in September.I will let you know when I get my spanking new kitchen photo over there!:)

  2. arundati Says:

    July 10th, 2008 at 1:57 am

    loved that bit about the half naked belly dancers after the couscous!! hope you had a wonderful time…..waiting to see what you will be cooking up!!

  3. JennDZ_The LeftoverQueen Says:

    July 10th, 2008 at 7:36 am

    I am dying to go to Morocco. It is one on the top of my list of places I’d like to visit in the not too distant future. Sounds like fun! The best is being the bellydancer! ;)

  4. mycookinghut Says:

    July 10th, 2008 at 12:06 pm

    I went to Marrakesh more than a year ago. I love Moroccan food. Tagines and Cous Cous… just so nice. I love their mint tea too!!

  5. mycookinghut Says:

    July 10th, 2008 at 12:08 pm

    I was in Marrakesh more than a year ago and what else I could say but love Tajine and couscous. Love their mint tea too!!

  6. Deeba Says:

    July 10th, 2008 at 10:32 pm

    Ooh how exotic. Morocco, Istanbul etc…all lands of my dreams, complete with spice markets! You must be GLAD to have gotten away for the hustle-bustle! Of course I am VERY envious of the saffron, spices etc Mallika…but will now wait to see a burst of yummies once you return. Have a great trip!!

  7. Deeba Says:

    July 10th, 2008 at 10:33 pm

    BTW, forgot to ask you…did you eventually shake a limb?? LOL

  8. Geoff Says:

    July 11th, 2008 at 2:04 am

    I went on the same trip and I too was amazed by the spice souks. Knowing little about spices I opted for a bag of ‘meat’ tagine mix and a bag of ‘fish’ tagine mix. Unfortunatly I couldn’t fit a tagine in my bag though!

    Now they’re still sitting in the cubord unused. Any good recipies to try? I fancy getting a tagine, would it work on a hotplate? I.e. a rayburn.

  9. Mallika Says:

    July 11th, 2008 at 3:04 am

    I was mercifully spared by the ladies. LOL.

    Geoff – I figured I could simply use my pressure cooker. Just caramelise an onion, add two tsp of the powder, and 500gm of lamb. Then when the meat is soft, stir in a few olives or prunes. You need an intense steam on a medium flame so a hotplate wouldn’t really work.

  10. Bharti Says:

    July 14th, 2008 at 9:01 pm

    Lucky girl…Morocco!

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