Snacks & Starters
Asparagus & Smoked Salmon Cocktail
Butter Bean Dip with Garlic
Carrot Pate with Orange
Spicy Corn Fries
Nimki (Spicy Indian Fritters)
Panelle - Italian Chickpea Fritters
Spicy Tomato Dip/Salsa
Sweet Potato Dip
Thai Style Hot & Sour Mushrooms
Veggie Stuffed Vine Leaves
(c)2005-12 Copyright Anne Luder, you are welcome to print out a
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
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Parve, Vegetarian, Dairy Free, Naturally Gluten Free
These little Indian snacks are made with gluten free flours as these are of course often found in that country should be enough for 6 snacks
75g (3oz) chick pea flour
75g (3oz) rice flour
2 medium eggs
tsp kalonji (nigella) seeds
½ tsp chili flakes
¼ tsp bicarb of soda
Place the flour in a dish add the salt, spices and bicarbonate of soda and mix.
Make a well in the centre.
Check the eggs and beat together, then pour into the well of the dry mix: knead together until you will have a really soft dough.
Leave for 5 or so minutes while you heat up the oil.
Split the dough into four and roll out into sausages. Flatten slightly.
Using a very sharp knife cut up into discs about 2mm thick - does not matter if they miss shape.
Fry one sausage's worth of dough at a time until golden fluffed up and crispy. Drain and repeat with other "sausages"
They keep for two to three days in an air proof container. If you can't get nigella seeds try using ground black pepper it alters the taste but is nice.