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Recipes with ginger and green chilli paste

5 recipes that use ginger and green chilli paste, with photos, step-by-step instructions and cook times. The quickest, Khandvi, takes 40 minutes. It is most often cooked with coriander, red chilli powder and sour plain yogurt.

Run out of ginger and green chilli paste? 1 finely chopped green chilli per tsp.

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Khandvi

Khandvi are delicate, melt-in-the-mouth rolls from Gujarat, made by cooking gram flour with sour buttermilk until thick, spreading it paper-thin while hot and rolling it up. They're finished with a sizzling tempering of mustard seeds, sesame and curry leaves, plus fresh coconut and coriander. They're soft, tangy and gently spiced, and a favourite at Gujarati weddings and tea-time. They look tricky, but once you know when the batter is cooked, they're quick. Chef's tip: keep a plate by the stove and test the batter often; when a spoonful spread thin on the plate sets in 30 seconds and peels off in one piece, it's ready, and not a minute before.

40 minSnacks & StartersGluten freeIndian
by KrazyBadal 0 views

Handvo

Handvo is a savoury cake from Gujarat, made from a fermented batter of rice and lentils mixed with grated bottle gourd, yogurt and spices. It's baked or cooked slowly in a heavy pan until it has a deep-brown, crackly crust of mustard seeds and sesame and a soft, moist, slightly tangy inside. Gujarati families make it for Sunday tea or a light supper, with green chutney and a cup of masala chai. Slices are also good packed for a journey. Chef's tip: don't rush the crust; cook on a low heat with a lid and let the base go deep golden before you flip, because the crunchy, almost toasted sesame crust is the best part.

75 minSnacks & StartersIndian
by KrazyBadal 0 views

Surti locho

Locho is a breakfast street snack from Surat in Gujarat. The story goes that a batch of khaman went wrong and came out soft and mushy, and people liked it so much it became a dish of its own; 'locho' means a muddle. A fermented batter of chana dal is steamed until just set and scooped out in soft, spoonable heaps, then drizzled with oil and showered with a spicy locho masala, raw onion, coriander and sev. It's eaten hot with green chutney and a sweet-sour tamarind sauce. Chef's tip: steam it in a shallow layer and take it off as soon as a knife comes out sticky but not wet; locho should be just set and wobbly, and over-steamed it turns into a dull khaman.

50 minSnacks & StartersGluten freeIndian
by KrazyBadal 0 views

Gatte ki sabzi

Gatte ki sabzi comes from the deserts of Rajasthan, where fresh vegetables were scarce and cooks turned gram flour into 'vegetables' instead. Firm, spiced besan rolls are boiled, sliced into little wheels and then simmered in a tangy yogurt gravy until they soak up its flavour. The dumplings are soft but hold their shape and the gravy is gently sour with a warming heat. Serve with phulka, bajra roti or steamed rice. Chef's tip: keep the cooking water from the gatte and use it for the gravy; it carries their flavour and a little starch that helps keep the yogurt from splitting.

50 minCurriesIndian
by KrazyBadal 0 views

Mewari makki ki kadhi

In the Mewar region around Udaipur, maize is a staple crop, and in winter it even goes into kadhi. Instead of gram flour, cooks thicken sour buttermilk with fine maize flour, which gives a golden, slightly earthy, gently sweet kadhi with no pakoras in it. It is ladled over makki ki roti or bajra roti, or eaten with plain rice and a raw onion on the side. The tadka is simple but bold: ghee, cumin, fenugreek, crushed garlic and whole red chillies. The usual mistake is not stirring until it boils—the yogurt splits into curds and whey. Chef's tip: simmer it longer than you would a besan kadhi, at least 20 minutes, until no raw corn taste remains.

45 minCurriesGluten freeIndian
by KrazyBadal 0 views

Goes well with ginger and green chilli paste