FEBI'S COOK BOOK

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 Ingredients: 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 Method: 1. Add all the dry ingredients t...

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 Ingredients: 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 pi...