Page 191 - English Grammar - IX-X

The packet is opened and the contents (a) are mixed with 750 ml of water, without

allowing it to form lumps. The mixture (b) is poured into a heavy-bottomed vessel.
It (c) is stirred continuously and (d) is brought to a boil. Then, the soup (e) is

simmered on a low flame for five minutes. Finally, before the soup (f) is served, it (g)
is poured into soup bowls and (h) is garnished with fried croutons.

IX. Given below are some instructions. Use them to complete the paragraph that follows.

Papad Bhel
Ingredients:

• 6-8 raw papad • 1/2 tsp red chilli powder
• refined oil for deep frying • 1/2 tsp chaat masala
• 2 tbsp boiled potato roughly chopped • salt to taste
• 1/3 cup chopped onions • 1/2 lemon
• 1/3 cup chopped tomatoes • 2 tbsp sev
• 1 tbsp chopped coriander leaves
Method:

• Cut the raw papad into papad strips.
• Deep fry the raw papad strips in hot oil and keep it aside for some time.
• In a bowl or paper cone, add the fried papad strips, boiled and chopped potatoes,
chopped onions, chopped tomatoes, chopped coriander, red chilli powder, chaat
masala, and salt.

• Squeeze half a lemon over it and toss lightly.
• Top it with sev, chopped coriander, chopped tomatoes, chopped onions, and serve
immediately.

The raw papad (a) is cut into papad strips. The raw papad strips (b) are then deep fried in

hot oil and it is kept aside for some time. The fried papad strips, (c) boiled, and chopped
potatoes, chopped onions, chopped tomatoes, chopped coriander, red chilli powder, chaat
masala, and salt are added in a bowl or paper cone. (d) Half a lemon is squeezed over it

and tossed lightly. It (e) is then topped with sev, chopped coriander, chopped tomatoes,
and chopped onions and immediately served.

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