Hi, everybody. How are you all? Today I’m sharing the simplest recipe of wheat flour pancakes. These are so delicious, totally mood-elevating and liked by little kids a lot too well. You can make them in no time and feel the magic of taste thus. So let’s start—
- Wheat Flour – 300 gms.
- Sugar – 150 gms.
- Cardamom Powder -A pinch.
- Water – According to need.
- Vegetable Oil – For shallow frying.
Take the wheat flour in a bowl. Now add sugar and cardamom powder to it. Make a batter of it adding water to make a smooth paste.
Heat a non-stick pan and add 1 tsp of oil on to it. Spread it on the pan. Now using a ladle pour some of the batter onto the pan to make medium-sized pancakes. Let it cook on one side. Then flip it on to the other and cook till brownish or done. Use a little bit of oil during the process.
Our Wheat Pancakes are ready in ten minutes. Serve them by drizzling honey on top or with a bowl of fruits and some ice cream. It sure is enjoyable.
Friends do try this recipe at home. It is easy, prepared in a jiffy and absolutely delicious in taste. It can be your ready-to-eat idea for an instant dessert and will be liked by kids for sure. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!
YOGHURT WITH BAY LEAF
Hello buddies, welcome again. In India and likewise the world, we eat lots of dishes and enjoy the diverse cuisines. They are all unique and different. But one thing after all the banter, the food and fuss is that we want some satisfaction from our meal and nothing can be better than ending it with a bowl of homemade yogurt or dahi. In summers we put more emphasis on eating yogurt after each meal as it keeps our tummy healthier and cooler. Yogurt is unique in taste and has many health benefits. It keeps our tummies and minds too, cool. I have learnt this recipe from my maternal grandmother and from my ancestral family line. It is made by mixing bay leaf in milk, which is a slight variation from the regular way of making it.
- Milk – 1 lt.
- Yoghurt(for curdling) – 2 tsp.
- Bay leaf – 4.
- Custard Powder – 2 tsp.
- Nuts for garnishing – Cashew, raisins, almonds, walnuts, pistachios.
Boil the milk with bay leaf in it. Then let it cool a bit so that it is just lukewarm. Now mix 1 cup yoghurt in 1 kg milk and two teaspoons of custard powder in it. Mix it with the hand so that no lumps remain in the milk. Add the nuts if you want to. Cover it with a lid and put it preferably in a wooden meat case. Keep it as such for 4 hours in summer and then when the milk gets settled and thickened or when yoghurt gets made put it in the fridge or it may get sour.
Note point:-1. Boil the raw milk first, then put bay leaf in it and boil again. Do not put the bay leaf in raw milk.
2. You can add saffron or kesar in the milk but it should be added when the milk is lukewarm.
3. You can also add sugar, coconut powder, chocolate powder, extra nuts also if you want. But it is purely optional.
4. You can even add some mashed and whipped ripe banana when you are making the yoghurt. It will give a special banana flavor to your curd making it no less than a great dessert you can have regularly.
Our Yoghurt With Bay Leaf is ready. Serve it with your regular lunch or dinner platter or enjoy it as a homemade dessert with sugar, salt or just like that.
Friends do try the recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!!!!
Hello everyone. Today is a dessert-special share and that too is quite tasty and unique in its line. It’s the recipe of Cabbage Kheer. It’s super sweet, super creamy and super good. Let’s start making it—
- Green Cabbage – 1/2 of 1.
- Milk – 1/2 lts.
- Sugar – 100 gms.
- Cardamom pods – 3.
- Dry fruits and kewra essence – optional.
- Milkmaid or Condensed Milk – 2 tbsp, optional.
Wash and finely chop the cabbage. Blanch it. Boil milk likewise and reduce it to half its original amount. Take a vessel and add the boiled cabbage and milk to it along with sugar and cardamom pods. You can also add two tbsp of condensed milk in it to get a thicker texture, creamy sort of. You need to simmer the ingredients only for three minutes to get it done. If you do not boil the cabbage beforehand it will smell bad, with a rawness in it. So you must not omit this step.
Take it out in a serving bowl and you can garnish it with dry fruits and kewra essence but it is an optional step. Our cabbage kheer is ready. Serve it as a delicious dessert and have a great time.
Do try the recipe at home. Share your comments and feedback. Till then healthy cooking, happy living!!!