Waffles

A perfect crisp breakfast or brunch, this is a simple basic waffle which are homemade from-scratch. They  are ready in less than 30 minutes.

Makes 7, Serves 2
Ingredients
2 Eggs
1 Cup (250ML Cup) All Purpose Flour
1 Tablespoon Heaped Caster Sugar
25 Ml Oil
1 Cup Milk
½ Teaspoon Vanilla Essence
Pinch of Salt
¼ Teaspoon Baking Powder
1 Tablespoon Corn Flour

Method 

Beat eggs and sugar, add milk and vanilla essence. Add in salt, flour, corn flour and baking powder, slowly add oil and beat till smooth. Beat egg whites till stiff, slowly fold in the batter. The batter should be free flowing. Let stand for a while and then heat up the waffle iron. 

When hot, grease the waffle iron plates with butter pour a ladle of batter in the iron (do not spread it once you close the lid it will spread on it own) close and let cook takes around 3 to 4 minutes for the first batch, the rest are done even more quickly. 

They are done, flip the sides and keep it for a minute to get even more crisp. 

Let them cool on wire rack. Grease the waffle iron plates, well, each time you ladle the batter for the next batch of waffles. 

Serve with honey or any sauce or your choice, as a dessert with ice cream.

My hubby had with his favorite Maple syrup. I had with Peri Peri Sauce and maple syrup mixed a classic combo of sweet and spicy.
Labels: Waffles, Egg, Breakfast, Brunch, Healthy,Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sneha of Sneha's Recipes. Sunday Funday: " Waffles"

Culinary Adventures with Camilla: Chicken and Waffles 

Palatable Pastime: Hash Brown Waffles  
Karen's Kitchen Stories: Liège Style Waffles 
Food Lust People Love: Peanut Butter Banana Waffles
A Day in the Life on the Farm: Pumpkin Waffles 
Making Miracles: Savory Cheesy Herb Waffles  
Cooking With Carlee: Sourdough Waffles 
Sneha's Recipe: Waffles 

Mom's Quick Alphabet Soup#SoupSwappers

This was my Mom's quick fix whenever we were not feeling well. She use to make this simple alphabet soup for us and we use to relish it. It has only 3 simple ingredients, onion, tomato and alphabet pasta. I have used vegetarian stock, can use chicken stock too. 

Serves 2 - 3 as a complete meal
Ingredients
1 Small Onion - finely chopped
1 Large Tomato - finely chopped
4 Cups Water
1 Vegetable Stock Cube
1 Teaspoon Sesame Oil
A Dash of Black Pepper
1 Cup Alphabet Pasta

Salt to taste

Method

In a large pot heat the oil add the onions, sauté till the onions start to change color, add the pasta and fry for a minute or two. Add the tomato , fry for just a minute, add the water and stock cube, stir it lightly till it comes to a rolling boil. Reduce the flame to low and let it boil till the pasta is cooked. Serve this into serving bowls with a dash of black pepper powder. 

Enjoy a healthy and delicious soup!! 

Labels: Soup, Soup Swappers, Alphabet Pasta, Onion, Tomato, Vegan, Healthy, Main course

For January 2021, event for Soup Swappers, our host is Karen of Karen's Kitchen Stories, wherein she asked us to share our Favorite Childhood Soups 

• Alphabet Soup from Karen's Kitchen Stories
• Chicken Soup with Danish Flour Dumplings from Sid's Sea Palm Cooking
• Clean the Refrigerator Soup AKA Garbage Soup from A Day in the Life on the Farm
• Mom's Quick Alphabet Soup from Sneha's Recipe
• Potato and Spinach Soup from Magical Ingredients
• Ramen Afternoons: From Powdered Broth to Simmered Trotters from Culinary Adventures with Camilla
• Rotisserie Chicken Alphabet Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tomato Clam Chowder from Making Miracles
• Vegetable Pastina Soup from Palatable Pastime

Prawn Patio#FishFriday

Prawn Patio, its a traditional Parsi dish which is not only spicy but sweet and sour too. Patio is a dish that was brought from Persia by Parsi who settled in India. Patio means hot, sweet and sour in equal measure.

Am, a big fan of Parsi cuisine so, tried this dish and it was really tasty, it is very different from our curries .Usually we do not add jaggery or sugar to our non-veg dishes but this curry has jaggery in it but still we all liked the taste and the aroma of this dish which goes well with rice.
Ingredients
½ Kg Cleaned Prawns
1 Tablespoons Heaped Thick Tamarind paste
3 Medium Onion-finely chopped
3 -4 Tablespoons Oil
2 Medium Tomatoes - finely chopped
2 Teaspoons Jaggery

2 Small Potatoes - cubed
Coriander leaves for garnishing 
For The Masala
2 Tablespoons Coriander leaves
4 Green chillies
6 -7 Dry Kashmiri Red Chillies
2 Sticks Cinnamon(1"piece each)
4 Cardamoms
6 Cloves
8 Black Peppercorns
1 Tablespoon Coriander seeds
1 Teaspoon Cumin seeds
1"Piece Ginger-
6 Big Cloves Garlic

Method 

Mix jaggery with tamarind pulp and keep aside.
Wash clean and devein the prawns.
Grind all the ingredients under masala, adding little water as possible to make a fine thick paste. 

In a heavy bottom pan/kadai heat oil, add onion and fry till translucent, then add tomatoes and fry for a minute.
Add the ground masala paste, and the wash the blender jar with ½ cup water and add that too, sauté well till oil separates. Add the potato cubes and let them cook.  Now add tamarind-jaggery pulp and sauté again for a minute, add water as required to make a thick gravy, add salt to taste. Let this cook till oil surfaces, taste for salt, sourness and sweetness, add accordingly, give this a nice mix. Now add the prawns, cover the pan with a lid and cook on a medium low flame for 5 minutes. 

The gravy should be thick and saucy. 

Serve hot with rice, paratha or crusty bready.. Enjoy!!

My Notes
You can adjust the spices according to your taste, but, do not skip adding jaggery and tamarind, as these two are most important ingredients which give the authentic taste to the dish.

Labels: Seafood/Fish, Fish Friday, Prawns, Shrimps, Parsi Cuisine, Main course

For January's 2021, Fish Friday Foodie event our host is Rebekah of Making Miracles , wherein she asked us to share a dish that you deem company worthy; maybe something that was served to you once that you were impressed by, or a dish that has had rave reviews from friends or family when you've shared it with them.

• Creamy Shrimp Newburg by Food Lust People Love
• Crispy Shrimp Triangle Spring Rolls by Karen's Kitchen Stories
• Dungeness Crab Risotto and Some Italian Bubbles by Culinary Adventures with Camilla
• Easy and Elegant Garlicky Shrimp Pasta by A Day in the Life on the Farm
• Prawn Patio by Sneha's Recipe
• Tilapia Curry by Zesty South Indian Kitchen
• Mediterranean Baked Fish by Making Miracles

Batter Fried Herbed Chicken Wings#Improv

Make this for a party as a starter and it will be a hit. They can be made in advance by frying the chicken till done. Just before serving , refry them in hot oil on high flame for 2 minutes. These are ready to serve.

Ingredients
For Marination
12 - 15 Chicken Wings - with skin
Salt or to taste
2 Tablespoons Heaped Green Chilly Garlic Sauce
For The Coating
Dry Ingredients
1½ Cup Heaped All Purpose Flour
2 Tablespoons Coriander leaves - finely chopped
2 Green chilies - - finely chopped
1 Teaspoon Paprika powder
¾ Teaspoon Salt or to taste
1 Teaspoon Black Pepper powder
1 Teaspoon Chicken powder
Wet Ingredients
2 Large Eggs
½ Cup - ¾ Cup Buttermilk
¼ Teaspoon Salt
For Deep Frying
Oil as required

Method

Make the wings into lollipops and marinate them in salt and green chilly garlic sauce, keep aside for at least an hour.
For the coating 

Mix all dry ingredients for the coating in a large bowl. In a seperate bowl whisk the egg, ½ cup buttermilk and salt well, add this to the ingredients and keep whisking till it form a a smooth batter, if the batter is thick then keep adding a tablespoon at a time the remaining buttermilk till you get a coating batter. 

Heat oil in a large deep frying pan on medium low flame
Dip each lollipop in the batter, shake it lightly to remove any excess batter.
Deep fry in hot oil medium low flame in a single layer till golden and done.

Serve hot with Homemade Delicious Szechwan Sauce.
Labels : Chicken, Chicken Wings, Egg, Deep Fried, Improv Cooking Challenge, Starters, Appetizer, Party Pleasers

Improv Cooking Challenge: January 2021

Buttermilk and Flour 

• Batter Fried Herbed Chicken Wings by Sneha’s Recipe
• Buttermilk Pancakes by Kate’s Recipe Box
• Kodhuma Dosa / Wholewheat Crepes by Magical Ingredients
• Sourdough Buttermilk Biscuits by A Day in the Life on the Farm
• Baked Cinnamon Sugar Donuts By Cookaholic Wife
• Biscuit Chicken Pot Pie by Making Miracles

Piglet Bread Rolls#BreadBakers

These piglet buns are adorable and delicious. I had so much fun making these piglets rolls, all the time I keep asking my hubby as I was shaping them, how does these pig-ggugs look, do they look like pigs? My hubby too enjoyed this exercise, laughing all the time.

Thank you Stacy our host for the wonderful theme " Animal Shaped Breads" for Bread Bakers this month. I enjoyed making these Piglets, it was so much fun.

Cup Measurement = 200Ml
Ingredients
For the dough
2 Cups Heaped All Purpose Flour
¾ Cup Water or as required
1 Teaspoon Sugar
1 Tablespoon Vegetable Oil
1 Teaspoons Instant Yeast
¾ Teaspoon Salt or to taste

Method

Add in the yeast, ½ cup water and sugar in a big mixing bowl, mix it well and cover. Keep it aside for 5 minutes till it is frothy/bubbly. Now add flour, salt to the bowl, keep adding warm water a little at a time, till it forms a sticky dough.
Take this dough on to a work surface and keep folding and kneading it with a bench scrapper 5 to 7 minutes.
Grease your hands with a little oil on and start folding the dough till it becomes soft and smooth. Grease a bowl with oil and keep it till it double in volume. 

Now deflate the dough and divide it into 3 equal balls. I weighed the dough, divided the dough into 3 equal pieces around 120 grams each. The remaining, kept aside to make the snouts, ears and tails.
Roll the dough into balls and let it rest covered for 15 minutes.
To Assemble The Piglets

Take one big ball of dough and roll it into a oval shape giving it a longish shape for a the head. Place it in a oiled baking tray. Like wise shape all the same way.

From the remaining dough

Make the Snout, pinch out a small piece of dough (about the size of a small marble) into an oval. Place it onto the face of the pig and pierce a toothpick into the of snout to make two holes.
Shape two tear drops for the Ears, place them on top of the head and press it with a tooth pick. 

For the Tail - take a little ball of dough and roll it into a rope, press on end of the rope into the back with a tooth pick and roll as shown in the pic. Press two black peppercorns for the Eyes.  The Piglets aka Pig-ggugs are ready to be baked.

Let it rest for covered with a damp cloth for 20 minutes. They shouldn’t grow too much bigger, but they should get a little puffier. Brush them with soy milk. Bake them at 190°C for 18 - 20 minutes. Let them cool on a wire rack. 

They are ready to enjoy!! We had them for breakfast slathered with butter the next morning.

Labels: Breads, Bread Bakers, Piglet, Vegan, Baked

• Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories
• Bird Bread Rolls from Ambrosia
• Easter Bunny Buns from Cook with Renu
• Ham and Cheese Elephant Rolls from Food Lust People Love
• Hedgehog Bread from Making Miracles
• Koala Bread from Zesty South Indian Kitchen
• Matcha Milk Bread Turtles from A Messy Kitchen
• Meyer Lemon Custard-Filled Matcha Turtles from Culinary Adventures with Camilla
• Peacock Shaped Pizza Rolls from Magical Ingredients
• Piglet Bread Rolls from Sneha's Recipe
• Turtle Bread from Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.