Indian methi lagan
Indian methi lagan INGREDIENTS12 methi leaves; or use 5ml (1 tsp) dried fenugreek seeds preheated in the cup of oil needed in the recipe; or replace the methi with a large handful of freshly coriander, finely chopped.6-10 green chillies, finely sliced2 onions, peeled and grated250ml (1 cup) semolina120g (1 cup) flour250ml (1 cup) mealie meal15ml (1 tbsp) baking powder1 x 400g can cream-style sweetcorn250ml (1 cup) oil250ml (1 cup) milk2 extra-large eggs, lightly beatenMETHODIf using the methi leaves, wash and dry.Place in a large mixing bowl with the chillies and onions and stir through.Add the semolina, flour, mealie meal, baking powder and sweetcorn.Combine the oil, milk, eggs and beat lightly, then add to the flour mixture.Stir to mix and pour into a 2-litre baking dish that has been well sprayed.Bake at 180°C for 30 minutes.Cool in the pan before turning out or it will break.Serves 8-10..
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