Wednesday, 15 July 2015

Classic Pancakes

Ever since I was introduced to this large group on fb, all my heart-bookmarked recipes has been coming to implementation which i delayed solely due to my busy schedule. The group demands bake along by every member of the group in which a recipe is posted every week. I always wanted to try a classic pancake, but with so many recipes on internet and failing to settle on one and also doubting if that would turn up good, I always hesitated to give it a try.

But being part of the group left me with no choice other than giving it a try and fasting hubby meant I had to prepare breakfast only for kids who would love to have this even as lunch. And so did I tried and came out awesome.

Recipe adapted from here

  • All-purpose flour – 1 1/2 cups
  • Baking powder – 1 tablespoon
  • Salt – 1/2 teaspoon
  • Sugar – 2 tablespoons
  • Egg – 1
  • Pure vanilla extract – 1 teaspoon
  • Milk – 1 1/4 cup
  • Butter – 75 gms
  • Honey – to serve, optional
  • 1. Add all the dry ingredients together in a bowl, all-purpose flour, sugar, baking powder and salt. Mix well and set aside.
  • 2. In another bowl, break the eggs using a fork. Add pure vanilla extract and beat until combined using the fork.
  • 3. Add warm milk into the egg mixture and stir using fork until combined. Melt the butter and let cool down to warm. Add butter into the egg-milk mixture and mix well just until combined.
  • 4. Make a well in the center of the dry ingredients and pour the entire wet ingredient into the well.
  • 5. Use the fork to mix slowly and gently by folding motion. Do not over mix. Few folds and the batter will be ready with few lumps. Just stop there, do not attempt to make a smooth batter. Few lumps are definitely fine.
  • 6. Heat up a griddle/tawa on medium heat. Rub with butter or spread over some ghee. Add about 1/4 cup of batter quantity in the center of the tawa. Use a flat spoon to spread it out slightly.
  • 7. With flame on medium low, it will start bubbling on the top.
  • 8. Spread around some butter/ghee.
  • 9. Using a flat ladle, gently flip over the pancake and let cook on the other side for few seconds on medium low speed. Once both sides are cooked well, use the ladle to transfer onto serving plate or into a box that retains heat.
  • Continue making pancakes to the rest of the batter. You can pile them up one on top of the other. 

Tuesday, 7 July 2015

Green Peas Mushroom Curry

Up on post today is one of my favorite veggie curry. Very less do I experiment veggie curries. I usually make any simple curry with veggies and repeat the same stuff when it is a vegetable meal day in my house. And so it turns out boring and is always a left over. Veggies do not excite me much and so I do not make much variety with it. This time also in a mission to make my family feed with more veggies, I decided to try something new and found this recipe. As the recipe mentions, I did not use fresh mushrooms, instead I used tinned ones and replaced the frozen green peas with fresh ones.
This curry once tasted turned out to be my favorite and whenever now I find a chance to make Vegetable curry, I make this.

Over to the recipe,
Recipe adapted from here
  • Oil- 2-3 tbsp
  • Cumin seeds- 1/2 tsp
  • Green peas (fresh or frozen)- 1/2 cup
  • Mushroom-1/2 cup chopped. (I used tinned mushrooms)
  • Tomato- 3
  • Ginger- 1 inch piece
  • Chilly- 3
  • Cream- 1/2 cup
  • Asafetida- a pinch
  • Dry fenugreek leaves/ kasoori methi- 1 tbsp
  • salt to taste
  • Coriander leaves- 2-3 tbsp.
  • Coriander powder- 1 tsp
  • Red chilly powder- 1/4 tsp
  • Turmeric powder- 1/4 tsp
to coarsely grind:
  • Black cardamom- 2
  • cinnamon stick- 1/2 inch
  • black pepper corns- 5-6
  • clove-2

  • First coarsely grind the spices.
  • Puree the tomatoes along with chilly and ginger.
  • Heat a deep bottomed pan, Add oil to it.
  • Once the oil heats, add the cumin seeds and asafetida.
  • Once the cumin seeds splutter, add turmeric powder, red chilly powder, coriander powder and tomato puree and cook till oil starts appearing.
  • Add cream, coarsely ground spice, kasoori methi and salt.
  • Cook for few minutes.
  • Add green peas and cook again for few minutes.
  • Then add mushrooms and cook till done.
  • Add coriander leaves and throw chopped coriander leaves. Serve hot and enjoy with battora, Ceylon paratha, pulao etc.