Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to:
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Poppadum is a thin, crisp disc-shaped Indian food typically based on seasoned dough made from black gram, usually fried or cooked with dry heat. A variety of other flours can also be used to make poppadum like, rice, corn, chickpeas or potato. They are not really a food item but served as an accompaniment to the food items.
Poppadum recipes vary from region to region and from family to family.  Black gram flour is mixed with black pepper, salt and then the mixture is kneaded together. A well-kneaded mixture is then flattened into thin rounds and kept for sun-drying. Once dried, poppadum can be stored for later consumption. Poppadum may also contain rice, jackfruit, sago etc. as main ingredients. Cracked black pepper, red chilli powder, asafoetida, or cumin or sesame seeds are often used as flavouring agents.  Poppadum are easily available in the hypermarkets in various shapes and colours, which the kids find it attractive once cooked.

Poppadum apricot rolls

(Serves 4)

Ingredients
Poppadum 12 no
Potato 2 no
Apricots 6-8 no
Cumin seeds few no
Ginger, chop ½ tsp
Garlic, chop 2 cloves
Green chilli 1 no
Coriander powder ½ tsp
Cashewnut  4-5 no
Raisins 5-6 no
Coriander leaves, chop 1 tbsp
Mint leaves, chop ½ tbsp
Olive oil 1 tbsp
Salt to taste
Chat masala ½ tsp
Oil to deep fry

For salad
Onion 1 no
Cucumber 1 no
Bell peppers 1 no
Tomato 1 no
Lemon juice 1 tsp
Salt to taste
Lebneh 1 tbsp

Method
Boil the potato in salted water, peel and keep them aside.
Heat oil in a heavy bottom pan and add cumin seeds and ginger garlic chop.
Saute, add chopped green chilli, boiled diced potato and add the remaining spices.
Add cashewnut, raisin, diced apricot and mix well.
Add chopped coriander leaves, mint leaves and adjust the seasoning, remove from heat and keep aside.
Take poppadum and dip them in water for 30 seconds.
Place it on the kitchen table and place a small amount of prepared filling on the side.
Fold in the sides and then roll over to make a roll, like you are preparing a spring roll.
Repeat this for the remaining filling, deep fry over medium heat till the outside is golden brown.
Drain on kitchen towel and serve along with the prepared salad.

For salad
Wash and cut the vegetables in thin juliennes.
Add lebneh, lemon juice and toss in a salad bowl.
Serve along with the prepared appetiser.
Note: If the poppadum is hard, soak for some more time to make it soft and flexible, and reduce the soaking time if the poppadum is too soft.

Warak enab

Also known as stuffed grape leaves, it is an amazingly creative, tasty and healthy Middle Eastern dish.  It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water. It is also served as a part of Arabic mezze.
Ingredients
(Serves 4)
For stuffing
Grape leaves 250g
Tomato 1 no
Parsley 100g
Mint leaves 50g
Green onion 80g
Rice ½ cup
Salt to taste
Olive oil 1/4 2 cup
Lemon juice ½ cup

For cooking
White onion 1 no
Tomato 1 no
Yoghurt 1 cup

Method
In a salad bowl take chopped tomato, mint, parsley, green onion and half boiled rice, salt, half of olive oil and half of lemon juice. Mix well and keep aside.
Take the grape leaves and wash in warm water to remove brine if using the canned leaves.
If using the fresh leaves pick young leaves and simmer in water for 30 minutes to make them tender.
Once the leaves are ready, cut their stem and stack them on cutting board.
The rough side of the leaves should be facing upwards.
Place 1tsp of the filling on the leaf and fold in the sides and roll the leaf with palm to make a roll.
The roll should be rolled tightly so that it does not break apart while cooking.
The roll should be ½ inch thick and 3 inch long.
Cut white onion and tomato into thick slice and place them at the bottom of a pan.
Arrange the rolls on top so that they are placed in layers.
Sprinkle 1 tsp of salt, the remaining lemon juice and the remaining olive oil and add water to cover the rolls.
Place a small plate upside down to keep the rolls at their place while cooking.
Cook over medium heat for approximately 35-40 minutes, swing the pot to stir the sauce evenly.
Once cooked, uncover the pot and allow to cool for 1 hour, as
the grape leaves will absorb the sauce.
Place the plate again on top and drain the sauce into another bowl and turn the pot upside down.
You will get the prepared warak enab arranges in plate with onion and tomato slices on top.
Pour the sauce over top and serve with a bowl of yoghurt.