Saturday 30 January 2010

Gujarati Methi Thepla

Methi thepla -spicy flat breads made with wheat flour and fresh methi(fenugreek).Delicious served with pickles.These are commonly served for breakfast in gujarati homes. Also ideal for picnics and lunch boxes smeared with a little jam or pickle and rolled up.


Makes about 20

2 cups whole wheat flour
1/2 cup besan (chick pea flour)flour
1/4 cup bajra ( millet)flour
1 teaspoon turmeric
½ teaspoon chilli powder
1.25 teaspoon salt
1 cup fresh chopped green methi (fenugreek)
1 table spoon sunflower oil for dough
½ cup sunflower oil for roasting the theplas.
Water for making dough


1. Mix flour, spices and 1 tablespoon oil and make pliable dough with water.
2. Cover and leave aside for 30 mins.
3. Knead the dough and divide dough into small balls
4. Using a rolling pin roll out each ball into a 6 inch diameter circle about 2mm thick.
5. Place the thepla on a tava, do not add oil at this stage.when bubbles start to form flip the thepla over.
6. Sparingly smear the thepla with 1/2 teaspoon oil and flip back again.
7.Smear the 2nd side with oil and flip back.
8.Thepla should be soft and not crispy.When brown spots appear thepla is ready.
Repeat for rest of dough.

NB Optional -To make the thepla more spicy you can add 1 teaspoon fresh ginger paste, 1-2 finely chopped chillies, 1/2 teaspoon ajwain and also 1/2 teaspoon sesame seeds.

Thursday 28 January 2010

Sweet corn bhajiyas

Sweet corn bhajiyas-A simple and easy savory snack made with store cupboard ingredients such as sweet corn and semolina, fast and simple to make .Simply delicious servedon arainy day accompanied with with ketchup or chilli sauce.

8oz tinned sweet corn kernals (pre cooked)
7 oz semolina
1 oz rice flour
4-6 green chillies de seeded and finely chopped
2 teaspoons fresh ginger paste
1/2 teaspoon garlic (optional)
2 tablespoons spring onions finely chopped(optional)
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
4 oz natural yoghurt
1 tablespoon finely chopped fresh corriander
Sunflower oil for deep frying


1.Drain the sweetcorn and pulse it so its coarsely chopped
2.Transfer to a bowl and add all the above ingredients.
3.Make a batter of dropping consistency.
4.Heat the oil and when hot drop spoonfuls of batter into the hot oil.
5.Fry on medium heat till golden brown.
6.Drain on kitchen paper and repeat procedure for rest of batter.
7.Serve with chutney of your choice.

You may like:

Wednesday 27 January 2010

DK Challenge January 2010-Nanaimo Bars

This is my first time participating in the Daring Bakers challenge.The recipe for this month was Gluten free graham crackers and Nanaimo Bars.

This is a three layer dessert consisting of a biscuit base bottom with coconut and nuts , followed by a butter cream flavoured with custard powder layer and the top most layer of chocolate.

The challenge was hosted by Celiac Teen and sources for the recipes can be found from 101 cookbooks and here.

I found the recipe fairly complex as all the stages were made from scratch, also obtaining the ingredients proved somewhat difficult ,however as they say "where there is a will there is away". I found a good health food store that were very accommodating in helping me find the ingredients I needed.

I accidently whizzed the nuts longer than required so rather than being roughly chopped they were slightly more powdered. Although this did not compromise on the taste it resulted in the base having a rather smooth texture and lacked the crunch. I found that chilling between the layers was a must as my first attempt resulted in the hot melted chocolate running into the butter cream mixture. A very chocolatey dessert, smooth rich and a little will go a long way.Overall it was a nice dessert although a little on the sweeter side .

Submitting to:

Flavours of USA and Canada event by


Monday 25 January 2010

Tindora Fry- Ivy gourd

Tindora fry (Ivy gourd) - Tender tindora thinly sliced and stir fried with garlic and spices. A delicious vegetable side dish, which makes a lovely accompaniment to be served with dhals and roti.


2 cups Tindora washed and sliced lengthwise.
1 clove garlic finely minced
1 medium tomato finely chopped
1 tablespoon fresh coriander finely chopped
1 teaspoon chilli powder
¾ teaspoon salt
1 teaspoon turmeric
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon mustard seeds.
2 tablespoons sunflower oil.


1. In a pan heat the oil when hot add mustard seeds.
2. Add the garlic and sauté, add the tomatoes and sauté till soft.
3. Add the salt, chilli powder, turmeric ,cumin and coriander powders.
4. Add the sliced tindora and stir fry till they are tender but still retain some crunch.
5.Transfer to serving dish and garnish with chopped coriander.

Serve with Naan bread ,dhal and rice.

You may like:

Sunday 24 January 2010

Chunky Vegetable Soup.

Chunky vegetable soup-A heart warming soup made with a medley of winter vegetables, simple and uncomplicated but healthy and nutritious. Ideal to serve for lunch with hot crusty bread rolls and a generous dollop of garlic butter.


1 cup potato diced
½ cup carrots diced
½ cup peas
1 onion finely diced
½ cup turnips finely diced
8 medium tomatoes diced
4 cups water
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon white pepper powder
1 teaspoon Tabasco sauce (optional)
1 tablespoon cream to garnish.


1. In a microwaveable bowl put the potatoes, carrots, peas, turnips with 1 cup water and cook till vegetables are tender 7-8 minutes approx.
2. Blend the tomatoes in blender to form a puree, strain to remove skin and seeds.
3. In a large pan add olive oil when hot sauté onions till translucent.
4. Add the microwaved vegetables and sauté for 2-3 more minutes.
5. Add the tomato puree and 3 more cups of water .Bring the soup to boil and simmer for 5 minutes.With the back of the ladle mash up few of the vegtables to make soup slighter thicker in consistency. (At this stage you can puree the soup in a blender to make it smooth for kids or leave it chunky as it is)
6. Season with salt and pepper and stir in the Tabasco sauce. Adjust seasoning as required
7. Pour into serving bowl and drizzle over a swirl of cream.
Serve with hot crusty bread and a generous dollop of garlic butter.

Saturday 23 January 2010

Mexican wedding cookies.

Mexican wedding cookies-These cookies are delicious and light with a crunchy texture, they have been Indianised from the original version by the addition of saffron and nutmeg.The original version of the recipe can be found here .


1 cup butter, softened
1/3 cup confectioners' sugar
1 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 cup mixed nuts roughly chopped (cashew,almond and pistachio)
1/2 cup milk chocolate roughly chopped
3/4 teaspoon ground nutmeg
1 pinch salt
1/2 teaspoon saffron
1 tablespoon milk
1 tablespoon confectioners sugar for dusting.


1. In a large bowl, beat together the butter and sugar until soft and fluffy, add the vanilla extract.
2. Warm the milk in the microwave and add the saffron. Add the milk to the butter mixture.Mix thoroughly.
3. In a separate bowl, combine the flour, chopped nuts, chopped chocolate, nutmeg and salt. Mix well.
4.Gradually add the dry ingredients to the creamed mixture to make a dough.
5.Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
6.Preheat oven to 325 degrees F (180 degrees C).
7. Shape the dough into 1-inch balls. Place dough balls in cake cases on a baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
8.Dust the cookies with the confectioners sugar.

Wednesday 20 January 2010

Rice bhajiyas

Rice bhajiyas- A savory dish made from pre boiled rice and chickpea flour(besan) and yoghurt .Flavoured with spring onions, ginger and a blend of spices.These bhjiyas are perfect on rainy day as a tea time treat. Served hot with coriander chutney.


1 bowl precooked rice
6 oz besan (chick pea flour)
2 teaspoons fresh ginger paste
3 spring onions finely chopped
4 green chillies finely chopped
2 teaspoons salt
1 teaspoon chilli powder
1/2 bowl natural yoghurt
1 teaspoon eno salts
1 tablespoon fresh chopped corriander
1 tablespoon oil
oil for frying.


1.Mix all the ingredients except the oil for frying and make a stiff dropping consistency mixture.
2.Heat the oil and when hot, drop balls of the mixture into the hot oil.
3.Deep fry on medium heat till golden brown.
4.Drain on kitchen paper.

Serve with carrot chutney or chilli sauce.

You may like:

Garden salad with Italian herb dressing.

Garden salad with Italian herb dressing-A vibrant and colourful garden salad with a rainbow of colours delicately flavoured with a sweet and spicy Italian herb dressing. Healthy and nutritious.


For Salad:

6-8 leaves from an iceberg lettuce (Washed and dried)
2 carrots peeled washed and grated
2 tomatoes cut in rings
3 bellpeppers - red/green/yellow diced
½ cup fresh pomegranate seeds
4 inch cucumber thinly sliced
2 spring onions thinly sliced.
1 celery stick washed and diced

Salad dressing

2 tablespoons lemon juice
4 table spoons olive oil
1/2 teaspoon lemon zest.
1/2 teaspoon garlic puree
1/2 teaspoon paprika (sweet red pepper powder)
1/4 teaspoon chilli powder
1/2 teaspoon Salt
1 teaspoon honey
1/4 teaspoon white pepper powder
1 teaspoon oregano ( Italian spice)



Place all the ingredients listed for dressing in a jar with lid.Close the lid and shake. Keep in fridge till required.


1. Pile the lettuce leaves one of top of other and roll up. Shred
2. Separate the shredded lettuce and place on serving platter.
3.Top with grated carrots.
4. Mix together the 3 coloured peppers with the celery and spring onions and sprinkle on top of the grated carrots.

5. Arrange the cucumber and tomato rings on top .
6. Last sprinkle with pomegranate .
7. Cover and place in fridge.
8. Before serving pour over the dressing and serve immediately

Monday 18 January 2010


Falafel-A Lebanese -middle eastern dish. Pitta pockets are lined with houmous, filled with this deepfried spiced balls made from chickpeas, blackeyes beans and pulses.Topped with a crunchy salad and chutneys, it is a mouth watering dish .


For Falafel:
1 small bowl masoor dhal
1 small bowl moong dhal(without husk)
1 small bowl pre cooked black eyed beans
1 small bowl pre cooked kabuli chana (white chick peas)
2 teaspoons ginger paste
6 green chillies finely minced
2 teaspoons salt
1 tablespoon lemon juice
1/2 teaspoon bicarbonate of soda
1 teaspoon sugar
Sun flower oil for deep frying

For salad:

Finely shredded lettuce
2 inch piece cucumber finely diced
Red,green,yellow peppers finely diced
2 spring onions finely chopped
1 tomato de seeded and finely diced.
For serving:
Tamarind and green chutney
4 pitta breads


1.Soak the masoor dhal and the moong dhal at night.
2.Next morning drain all the water out and grind the dhals to a fine consistency.

3.Grind the chana and blackeyed beans .
4. Mix together the dhals and the chana /beans mixture.

5. Add ginger,chillies,salt, sugar and lemon juice, bicarnonate of soda and mix throughly.Keep aside for 1 hour.(Do not add extra water mixture needs to be stiff and dropping consistency)
6.Heat the oil .
7.Using a spoon drop small walnut sized balls of the mixture into the hot oil.
8.Fry on medium heat until golden brown.
9.Drain on kitchen paper.
To serve:

1.Warm the pitta breads and slit open.
2.Spread houmous in side and fill with the falafel balls .
3.Top with salad and chutneys.

Falafels are ready to eat.


Sunday 17 January 2010

Lesun chutney (garlic chutney)

Lesun chutney (garlic chutney)-Made using just few simple ingredients this chutney is very versatile .It can be eaten as an accompaniment to bajre(millet) roti ,parathas, puris or wheat rotis .It can be used to flavour curries, soups or even used as a sandwich spread.


2 medium bulbs garlic.( approx 24 cloves of garlic)
4 tablespoons chilli powder
1/2 teaspoon salt.
3 tablespoons sunflower oil.


1. Peel the two garlic bulbs and puree them to a fine paste in a blender.
2. Add to the pureed garlic chilli powder, salt and the oil and blend again.
3.The chutney should be dropping consistency but can be made thicker or thinner by adding less or more oil. (Oil acts as a preservative)
4. Once throughly blended the chutney can be transferred to a sterilised jar and kept in the fridge for up to three months.

Thursday 14 January 2010

Eggless Strawberry muffins.

Eggless Strawberry muffins- A lovely coffee time treat of soft light melt in the mouth spongy muffins. Virtually fat free and healthy with a lovely tangy flavour from the fresh strawberries.


1.5 cups all purpose flour(maida)
Sugar 3/4 cup
Salt 1/4 teaspoon
1 teaspoon Bicarbonate of soda
1/4 teaspoon Baking powder
Apple sauce 1/2 cup ( substiture for 1 egg)
1/3 cup vegetable oil
1 teaspoon vanilla essence
1/2 cup milk( approx)
18 strawberries


Preheat the oven to 180 degrees centigrade.

1.Slice 6 strawberries in halves and reserve (12 halves)
2.Cut remaining strawberries into quarters keep aside.
3. Add the bicarbonate of soda and baking powder to the flour and sieve to encorporate it. Keep aside.
4. In a bowl add the apple sauce, sugar , vanilla essence and oil and mix together throughly.
5.Add the strawberry pieces and mix.
6.Fold in the sieved flour with a metal spoon gently , making sure not to over mix.
7. Add the milk to make dropping consistency batter.(Adjust milk as needed)
8.Divide the mixture equally into 12 muffin cases.
9. Place a strawberry half on top of each muffin cut side up.
10.Bake in a preheated oven 180 centigrade for approx 25 minutes.
11.Muffins are ready when a skewer inserted in cake comes out clean
12.Cool in wire rack and enjoy.

NB -Due to fresh strawberries it is best that the muffins be consumed with in two days.

You may like: Oat and Apple muffins

Wednesday 13 January 2010

Stir fried noodles with baby corn and carrots.

Stir fried noodles with baby corn and carrots - A fast and easy lunch or brunch dish that takes only a few minutes to prepare. Tender baby corn, carrots and chinese egg noodles stir fried in the wok with aromatic garlic, soya sauce ,chilli sauce and fried cashew nuts to give that crunch.


2 rounds of dry medium chinese egg noodles(If you dont eat eggs use rice noodles)

2 carrots peeled and sliced thinly
4 oz baby corn sliced in 5mm rounds
2 tablespoons dark soya sauce
1 tablespoon chilli sauce ( more if you like spicy)
1.5 tablespoons sunflower oil
pinch salt
2 green chillies finely chopped( omit for children)
1 clove garlic peeled and thinly sliced
Handful cashew nuts


1. Place the noodles in a large bowl and top with boiling water .Cover and leave for 2 minutes.
2. After two minutes separate the noodles with a fork cover and leave for 1 more minute.
3. After this drain the noodles and keep them aside.
4. In a wok add the half the sunflower oil and heat till it smokes .(Chinese food is cooked on high heat to make the outside seal and the inside still crunchy. )
5. Add the cashew nuts and fry till golden brown. Remove them and keep aside.
6. Add the remaining oil , heat and then add the garlic to the hot pan ,stir fry and add the corn, chillies and carrots. Add pinch of salt. Stir fry till the vegtables begin to take slight colour but are still crisp.

7. Add drained noodles and stir fry to crisp the noodles slightly.
8. Add soya sauce and chilli sauce and half the fried cashew nuts and toss the noodles and vegetables till all are coated evenly.
9.Stir fry 2 more minutes.
10.Transfer to serving dish and top with remaining cashew nuts.

You may like:
Pea Noodles
NB -This dish has been deliberately kept simple with minimum use of veg and spices to make it more children friendly.If making for adult ,any vegetables such as onions, mushrooms, water chestnuts or bell peppers can be added.

Tuesday 12 January 2010

Bateta Wada-gujarati snack

Bateta wada-A gujarati savory snack made from spiced mashed potato, rolled into bitesize balls,dipped in a chickpea batter(besan) and deep fried till golden brown. Served with chutneys.


4 medium potatoes boiled and mashed
1 teaspoon ginger paste
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon sugar
1/2 teaspoon ground clove powder
1/2 teaspoon ground cinnamon powder
3-4 green chillies finely crushed
1 tablespoon fresh coriander finely chopped
1 tablespoon lemon juice
2-3 spring onions finely chopped or can use red onion very finely diced.
Sunflower for deep frying.


6 oz gram flower
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon eno salts
Approx 1 cup water to make batter


1.Mix all the batter ingredients and add water.
2. Beat to make a thick batter(dropping consistency) and set aside.
3.Mash the boiled potatoes and add all spices, chillies,onions and coriander and mix thoroughly.
4. Divide mixture and make small balls and set aside.
5. Heat oil .
6. Dip potato balls in batter to coat and fry till golden brown in small batches.
7. Drain on kitchen paper
8. Serve  with chutney of choice.

NB: If making for kids omit the chillies.

For a party starter make the balls slightly bigger when cooked split into two.Place both halves on individual serving dish and garnish with chopped spring onion, chopped fresh tomato, coriander leaves and thin sev with amli chutney and green chutney.

Monday 11 January 2010

Gujarati Kadhi.

Gujarati Kadhi is a yoghurt based sweet and sour soup flavoured with ginger and curry leaves eaten with mutter pilaf or plain boiled rice. It is traditionally served as one of the components in a gujarati thali. It is very popular in the Northern and Western states of India.

What is the difference between Gujarati Kadhi and Other types of Kadhi?

Gujarai Kadhi tends to have avery sweet and sour taste and it is thiner compared to Kadhis from other states. It is usually free of colour and make a whitish, creamy colour taken on by the chick pea flour. It is tempered with lots of curry leaves, green chillies and seasoned  with  salt and jaggery.

Punjabi Kadhi or Rajasthani Kadhi usually has a very deep yellow colour and is a lot more thicker. These kadhi's also have fritters, vegetables and many more spices added to them and tend not to have the sweet and sour taste like the Gujarati Kadhi.

What are the key ingredients for making Gujarati Kadhi?

Key Ingredients in Kadhi are Chick pea flour, sour yoghurt and jaggery, curry leaves, fenugreek seeds, cumin seeds, green chillies, ginger, red dried chillies and fresh coriander with salt to taste.

Cuisine Type:

Gluten free

Can I make vegan Kadhi?

Yes you can make vegan kadhi by using an alternative yoghurt such as soya yoghurt, You can give it a sour taste by adding a squeeze of lemon Juice.

Can I substitute the jaggery ?

You can add any type of sweetener to replace the jaggery if you want to cut out o natural sugars.

What can I serve my Kadhi with?

Kadhi goes usually served with plain boiled rice or pilaf rice or jeera rice.


Sunday 10 January 2010

Cabbage sabji -dry

Cabbage sabji (dry)- A simple vegetarian side dish accompaniment made from shredded cabbage stir fried in simple spices. An un complicated dish easy to make but delicious in taste.


80z white cabbage finely shredded
1 medium tomato chopped and blended to pulp.
1 teaspoon tomato puree
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon mustard seeds
1 tablespoon oil
1/2 tablespoon chopped coriander for garnish.


1.Heat the oil and add the mustard seeds.
2.When they splutter add the tomato pulp and tomato puree and
3.Add all the spices . Saute till spices blend in with tomatoes 2-3 minutes.
4.Add the cabbage and stir fry.
5.Cover and cook till cabbage is tender but still slightly crisp.
6.Transfer to serving dish.Garnish with coriander.
Serve with hot rotis.
Ideal accompaniment to kadhi and rice

Thursday 7 January 2010

Chocolate ~ Vanilla cheesecake

Chocolate-Vanilla cheesecake- A chocolate lovers heaven. A biscuit based no cook cake , layered with creamy chocolate and vanilla flavoured cream cheese toppings.Delicately dusted with fine cocoa powder,simply melts in the mouth with every mouthful. Served chilled with vanilla icecream and cream.


For the base:

250g digestive biscuits
100g butter melted
1 teaspoon vanilla essence
250g cream cheese (mascarpone)
100g icing sugar
100 ml pot double cream
30g cocoa powder

For the decoration·
1 teaspoon cocoa powder


Make the base:

1. Butter and line 4 individual loose-bottomed tin with baking parchment.
2. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.
3. Transfer the crumbs to a bowl, then pour over the melted butter.
4. Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.
5. Chill in the fridge for 1 hour to set firmly.

Make the filling:

6. In a bowl add the cream cheese, the cream, the vanilla essence and the icing sugar .

7. Whisk thoroughly till its thick, smooth and creamy . Remove 1/3 of the mixture in a separate bowl. This is the vanilla part of the filling. Keep aside in fridge until ready to use.
8. Sieve the cocoa powder, to remove lumps and add to the 2/3 cream cheese mixture .Mix till cocoa is blended in, this is the chocolate part of the filling.
9. Now spoon the chocolate cream cheese mixture onto the chilled biscuit base, working from the edges inwards and making sure that there are no air bubbles.

10. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
11. Leave to set in the fridge for 1 hour.
12. After 1 hour spread the vanilla cream cheese mixture on top of the chocolate cream cheese mixture.(This layer will be thinner than the chocolate layer)

13. Chill over night.

To serve:

14.Remove cheesecake from fridge and bring the cheesecake to room temperature, about 30 minutes before serving.
15. To un-mould, place the base on top of a can, and then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.
16. Dust the top of the cheese cake with cocoa powder. (You can form a pattern on the top of the cheesecake by covering with a paper doily before dusting with cocoa.

Serve with Vanilla ice cream or just cream.

Wednesday 6 January 2010

Easy veggie-Stuffed long capsicums.

Stuffed long capsicums- A mild aromatic sweet variety of long green capsicums, stuffed with a spicy mixture made from ground peanuts, chickpea flour (besan), fresh coriander and an array of spices. Gently topped with a savoury tomato gravy, it’s a simple but tasty dish, an ideal accompaniment to any Indian flat bread such as roti or paratha.

6 long green capsicums (can use the red or yellow variety)

For stuffing:

2 tablespoons ground peanuts
1 tablespoon chick pea flour (besan)
1 teaspoon ground cumin powder
1 teaspoon ground coriander powder
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon salt
1 table spoon sunflower oil
1 tablespoon fresh chopped coriander.

For gravy:

3 medium ripe tomatoes (skinned ,chopped and blended smooth)
½ teaspoon salt
2 tablespoons sunflower oil
1 tablespoon tomato puree
½ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon mustard seeds
2 tablespoons sunflower oil


1. Wash the capsicums and if very long then cut them into two pieces (about 3 inches long)otherwise leave whole
2. Make a slit a long the length of the capsicum on one side only. Do not remove the stalk although you may remove part of the membrane and some of the seeds from the stalk end piece. 3. Dry the capsicum pieces and keep aside.
4. Mix all the ingredients listed in the stuffing list above . It should make a crumbly mixture.
5. Lightly fill the cavity of the each capsicum piece with this stuffing mixture. (If there is any left over keep aside and can be added to gravy later)
6. Place the stuffed capsicums in a steamer and steam for 20 mins until tender (alternatively can be cooked in microwave in a covered dish for about 8-10 mins till tender.

7. While capsicums are steaming, heat 2 tablespoons of oil in a shallow pan, when hot add the mustard seeds.
8. Add the blended tomatoes and tomato puree and sauté.
9. Add turmeric powder, chilli powder and salt. At this stage you can also add any remaining stuffing you may have and 3-4 tablespoons of water to make thick gravy.(adjust as needed)
10. Cook the gravy till spices infuse in to the tomatoes and the gravy starts to leave oil.
11. Remove the capsicums from the steamer and place over the tomato gravy side by side. Do not stir other wise capsicums will break.
12. Gently spoon over some of the gravy over the capsicums.
13. Cover the pan and warm through the capsicums on low heat about 5 mins.

Transfer to serving dish. Serve with indian flat breads such as rotis or parathas.

Tuesday 5 January 2010

Chegodilu-South Indian savory snack.

Chegodilu-A speciality South Indian snack from Andhra.It is tasty tea time savory treat made from a combination of Rice flour and all purpose flour(maida).It is delicately seasoned with spices ,rolled into round rings and deep fried to a golden brown colour till light and crispy.

Chegodilu - Recipe 2
This recipe is from the Indian cooking challenge- Spice your life

Ingredients Needed:

Rice flour - 3/4 cup
All purpose flour/ Maida 1/4 cup
Ghee 2 tbsp
Ajwain 1/4 tsp
Red chilli powder 1/4 tsp
Turmeric really a pinch
Salt as per taste
Oil to deep fry


1.Boil 1 cup water in a bowl, add salt to it.
2.When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours.
3.Stir with a ladle to make sure it is mixed well.
4.Pour ghee on it and cover.Once it cools, knead it to form smooth dough.
5.Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings
6.Fry them in hot oil til they turn golden in colour.
7.Drain on kitchen paper .
Transfer to serving dish and Enjoy

You may like: Masala Dosa
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