I have had it up to here with chargers and wires and electronics. And by "up to here", I mean really high up, because I'm 5'10".
|I bet if we traveled to the Moon or to Mars, it would look like this but not as Gluten-Free|
Occasionally Masa (Masi's husband) would play with us too and that was a lot of fun. He knew so many more card games. One was called Masala Dosa, but I don't even know how it was played. It does, however, remind me of an appetizer he introduced to me, called Masala Papad.
Masala Papad is a gluten-free, fat free, and vegan appetizer and you don't have to be plugged in to participate...unless you feel like Instagramming, Tweeting, or Facebooking a photo of it before you inhale it. Just don't forget what is really important. Real conversation, family, and friends.... and a job that pays the bills. There's no app for that. Yet.
When you make Papad, little pockets are formed waiting to be noticed. A mix of cucumbers, tomatoes, and onion with a little seasoning goes a long way!
Prep: 5 minutes!
Gluten Free; Vegan; Fat-Free
2 sheets (disks) Urad Dal Papad (aka pappadum)
1 Roma Tomato, finely diced
1 Scallion (Green Onion), thinly sliced*
1/2 English cucumber, finely diced
2 Tablespoons chopped cilantro
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
juice of 1/4 lemon or juice of 1/2 lime
1/2 teaspoon salt
1. In a medium sized bowl, combine tomatoes, cucumbers, scallion, cilantro, pepper, lime/lemon, black pepper, and cumin (Add salt only minutes before serving.)
2. You can make papad (a) in a microwave or (b) on an open flame:
(a) Put the Papad sheet in the microwave and cook for 1 minute. That's it! My microwave takes up to 2 minutes sometimes, depending on brand or temperament of my microwave
(b) You can turn on a gas stove on low or just above low. Lightly grip a pair of tongs, and gently "flip-flop" the papad front to back to front to back, etc. You have to do this quickly - you don't even have time for 1 Mississippi. Move the tongs gently along the rim as you go so that you don't have any uncooked regions. You will start to see bubbling pockets of air (really cool, huh?) and the color of the papad will look much lighter and brighter. Once the color is uniform, you're done.3. Just before you are ready to serve, add salt to the cucumber mixture. Top each papad with the cucumber mixture tableside. Papad can get soft and soggy quickly....unless you fry the papad, which is an entirely new joy on its own! You can garnish each one with the scallion whites, if you have some.
- This dish is usually made with white or yellow onion, but i prefer a milder onion flavor.
- Papad, when being roasted on an open flame and still warm and pliable can be quickly formed into creative shapes like a shallow bowl, a cannoli (tube-like, rolled shape), or simply folded over once or twice like a pocket square.