Snacks And Nibbles

Indian restaurants do not serve snacks as such but rather what might be
called little nibbles that are eaten with a drink while waiting for your
meal. These tasty morsels are however very popular.

Popadoms

The restaurant method of cooking popadoms will produce far better
results than the usual method of simply frying which can leave the
popadoms rather greasy.

Please read the instructions carefully and have all the utensils ready
before you begin.

Plain and/or spicy popadoms
Vegetable oil for frying

Heat the oil in a large deep frying pan until very hot but not smoking.
Take two popadoms at a time, and holding them as one, carefully slip
them into the hot oil. As soon as they are immersed turn them over using
tongs or two fish slices. Hold the two popadoms together as one all the
time. Allow no more than two seconds and remove from the hot oil.
Drain on kitchen paper upright (like toast in a toast rack), and not flat, for
the best results.

Note. In the restaurant we use a large aluminum colander for this purpose
and put the fried popadoms in side by side. The colander is then placed in
a hot plate, a piece of equipment rather like the bottom section of a
'hostess' trolley. The technique allows the oil to drain away efficiently and
keeps the popadoms warm, dry, and crisp. Placing the cooked popadoms
in a warm oven will of course be just as effective.
Popadoms may be cooked several hours in advance and warmed just
before serving.

Onion Salad

Served with popadoms together with the yogurt mint sauce.
Preparation time: 5 minutes
2 cooking onions
1 tomato
½ inch (1 cm) piece of cucumber
Generous pinch of salt
Pinch red chilli powder
1 teaspoon lemon juice
2 teaspoon mint sauce (the sort used with roast lamb)
Finely chop onions, tomato, and cucumber to produce thin strips. Place in
a bowl and add the remaining ingredients. Mix thoroughly.

Yogurt Mint Sauce

Served with popadoms and a variety of starters.
Preparation time: 5 minutes.
1 cup plain yogurt
2 teaspoon mint sauce
½ level teaspoon salt
¼ teaspoon chilli powder
¼ teaspoon garam masala
¼ teaspoon ambchoor
½ level teaspoon caster sugar
2 drops of green food colouring (optional)
Put all ingredients into a bowl and mix well.

How about a recipe for lime pickle? I adore the stuff, and always bring some back from the UK!

Have a look here its the way I do it but it maybe easier for you to buy it as you do.

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