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This article was first published 4 years ago  » Getahead » Food » Recipes: How to make Thai Chilli Cigar Rolls

Recipes: How to make Thai Chilli Cigar Rolls

By Chef Vijesh Modi
July 18, 2019 15:09 IST
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Chef Vijesh Modi, Senior Sous Chef, The Deltin, Daman shares his special monsoon recipes.

Jalapeno Murgh Tandoori Tikka



  • 240 gm chicken legs (boneless)
  • 150 gm hung curd
  • 10 gm ginger
  • 10 gm garlic
  • 30 gm lemon
  • 15 gm jalapenos
  • 5 gm black pepper
  • 10 gm garam masala
  • 5 gm cumin powder
  • 5 gm cardamon powder
  • 5 gm ginger powder
  • 10 ml mustard oil
  • 6 gm salt 
  • 3 gm black salt
  • 10 gm butter
  • 10 gm chaat masala
  • 30 gm mint chutney


  • Take boneless chicken, wash it well and remove all moisture. Cut into medium pieces. Marinate it with ginger-garlic paste and salt.
  • Keep it in the chiller for two hours. Add chopped jalapenos, all the dry masala powders, pepper, mustard oil, hung curd and lemon juice.           
  • Keep the marinated chicken in the fridge for four hours.        
  • Remove the chicken from the fridge and arrange it on skewers. Cook in the tandoor at 300°C. Pour butter when it is almost done. Serve hot with green chutney and laccha onion salad.

Thai Chilli Cigar Roll


  • 60 gm cabbage
  • 60 gm carrot
  • 60 gm pokchoi
  • 50 gm onion spring
  • 30 gm bean thread noodles
  • 20 gm Thai chilli paste
  • 10 gm Thai red curry paste
  • 30 gm bell peppers
  • 5 gm fresh basil
  • 60 gm spring roll sheet
  • 30 ml soya bean oil


  • Heat oil and add julienned vegetables. Add chili and red curry paste, and saute for some time. Throw in some fresh basil along with a little sugar.
  • Take spring roll sheets and cut into half. Add the vegetable mixture and roll the sheets. Dust corn flour on it.
  • Heat oil and deep fry the spring rolls until they are crispy. Serve hot with sweet chili sauce. 

TELL US: What's your favourite monsoon snack? Share your comments in the messageboard below.

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Chef Vijesh Modi