Homemade Poppadoms (completely) From Scratch: Making your own poppadoms is simple if you have urid flour. I made homemade poppadoms from scratch from whole urid dal, making my own flour first, and then made similar lentil crackers in the same way.
Parsi Tomato Chutney: "Although this is called tomato chutney, it's actually a recipe template that can be used with all kinds of seasonal fruit. I've done both apples and plums this way, but you could also try peaches, apricots, pears, quinces, cherries... Just make sure to tweak the seasoning after cooking so you have a good balance of sweet, sour, salty and hot."
Papadums Ingredients 2 cups urid flour 1/4 cup water 3/4 tsp. salt 1 tsp. whole cumin coconut oil (for kneading and possibly deep frying) freshly ground black pepper to taste garlic powder optional, to taste
poppadoms. we used 1 cup strong plain flour and 6.5 tbspns water and it worked ok. Add 2 good pinches if garlic salt. 1 good pinch black pepper and 1 pinch of table salt. We will use the proper flour next time and also try to dry them out in the oven before deep fat frying. 'watch this space. It certainly works by drying them out first. xxxxxx
Paneer Makhani – Butter Paneer. Now that I'm in a big city I think it's time to start really experimenting with Indian food. There is sugar in the sauce but I think artificial sweetener would probably be fine or you could try it without
When I took my students to Italy to see how olive oil was made, we ate these 'fried' pizzas at a great little restaurant called Il Vescovino in Panzano in the Chianti region. The chef fried the thin bases in oil, like poppadoms, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I've ever eaten – just incredible – and this is how the first ever pizzas were made.