I love vaddee and do you know how difficult it is to come by these delicious treats.

In temple the aunties are so stingy when they hand these out… its only 2 per person… it just tickles my tummy and they make them so small.

Now that I can make these beauties the aunties can keep their stash, I am bringing my own stash with me to temple next time.V


IMG_1745Ingredients for the vaddee spices:

  • 1 x tsp jeera
  • 3 x dry chillies.
  • 2 x green chillies.
  • ½ x tsp masala.

Grind all these spices together in a mixer.

Ingredients for the vaddee batter:

  • 1 x cup channa dhal.
  • ½ x cup pea dhal.
  • 1 x onion, finely chopped.
  • 1 x tbsp. fresh dhania, chopped.
  • ¾ x tsp small jeera.
  • ½ x tsp baking powder.
  • ¾ x tsp salt.
  • 1 x mashed, bruised banana.


  • Soak the two dhal’s together in hot water over night.
  • Drain in a colander, but do not pat dry.
  • Grind the dhal till slightly course and set aside.
  • Add all the ingredients for the vaddee batter and 3 tsp of the vaddee spices.
  • Mix everything together nicely till everything is well combined.
  • Break off a small piece and roll into a ball.
  • Flatten slightly in the palm of your hand.
  • Deep fry in hot oil on a medium heat until golden brown.
  • Remove from the oil and drain on a paper towel.

Badjie pie

This is the first Indian treat that I made by myself.

When my mum makes this there is always a fight, especially if my uncle from East London is in town and my always ALWAYS hides the pie away just for him.

But not anymore, now I cake make it over and over again and take a million pictures of myself eating it and sending it to him… lol… I am sooo mean I tell you 🙂



  • 1 x cup chopped spinach.
  • ¾ x cup cooking oil.
  • 1 x cup milk.
  • ¾ x tsp ginger and garlic.
  • 1 x cup tasty wheat.
  • ½ x cup chana flour.
  • ½ x cup cake flour.
  • 1 x onion, chopped.
  • 1 x tsp salt.
  • ½ x tsp turmeric powder.
  • 2 x tsp masala.
  • ½ x tsp baking powder.
  • 2 x tsp normal white sugar.
  • 1 x can (420g) cream style sweet corn.
  • Sesame seeds to sprinkle over the top.


  • In a bowl, add all the ingredients one by one and mix between each each ingredient.
  • Mix well and make sure that everything is well combined and that there are no lumps.
  • Pour the mixture into a greased square dish, sprinkle the sesame seeds over the top and pop into a pre heated oven.
  • Bake at 180 degrees for 25 – 30 minutes or until the tooth comes out clean and the top is nice and golden brown with a few cracks in.


This is my mum’s favourite. The best I ever tasted was from our late Priest’s wife. She could make dozens upon dozens and they would all taste delicious.

She never had the opportunity to show me how she made her’s but thanks to recipe books and a tweak here and there I have finally managed to make Thorpor.

And I am never going back to lissing for them now 🙂 🙂



Ingredients for the filling:

  • 2 x cups channa dhal.
  • 1 x cup castor sugar.
  • 1 x tsp elatchi powder.
  • 1 x tbsp. margarine.
  • ¼ x tsp salt.
  • Desiccated coconut.

Ingredients for the batter:

  • 2 x cups cake flour.
  • ¼ x tsp salt.
  • 1 x tbsp. rama margarine.
  • ½ x cup water.
  • Enough milk to form a slack dough batter.
  • ¼ x cup castor sugar.
  • 1 x tsp baking powder.
  • 1 x tbsp. sugar.

Method for the filling:

  • Cook the dhal till it is soft and can easily be mashed when pressed between the fingers.
  • Drain the dhal and place in a dish.
  • While the drained dhal is still hot add the 1 x cup castor sugar, elatchi powder, the margarine and salt.
  • Mash together till a mass is formed.
  • Add desiccated coconut till you can forms balls which can be held together. I used roughly 500g coconut.IMG_4982
  • Place the balls on a baking tray and cover with cling wrap
  • Place in the fridge over night to set

Method for the batter:IMG_4983

  • Rub the flour, salt and margarine together to form a bread crumb texture.
  • Add the water and the milk.
  • Add the ¼ cup sugar.
  • Cover with cling wrap and pop into the fridge to rest overnight.

When you are ready to fry.

Mix the baking powder and the tbsp. sugar into the batter.IMG_4984

Take the balls and dip them into the batter so that the entire ball is covered in the batter.

Deep fry in oil till golden brown



Morkoo is an Indian favourite and yet people are so shy when they put in on their Diwali plates. I piece for an entire household.

Here again I thought this recipe would be a complicated one. It isn’t. And the morkoo machine if I could find one in a dorp like PE then you can find one anywhere in the world.

The only problem I had was going round and round with the machine. But I think it was just nerves and I kept trying to look at the machine from the bottom while turning from the top.




  • 3 ½ x cups tap water.
  • 1 x tsp sesame seeds.
  • 2 x tsp jeera seeds.
  • 3 ½ x cups maize flour.
  • 1 x cup chana flour.
  • 3 x tsp salt.
  • 1 x tsp baking powder.
  • Morkoo machine


  • Boil together that water, the sesame seeds and the jeera seeds.
  • In a bowl sieve together the maize flour, the chana flour, salt and the baking powder.
  • Remove the boiling water mixture from the heat and pour into the flour mixture.
  • Mix with a spoon and bring the ingredients together to form a dough.
  • Knead in the bowl with your hands and allow to cool.
  • Put the mixture into your morkoo machine and turn out morkoo.
  • Fry in hot oil.