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Cabbage Kadala Parippu (Chana Dal) Curry

March 8th, 2010 admin Leave Comment »

I had earlier posted a recipe for a dry side dish using Cabbage and Bengal Gram Dal/Chana Dal/Split Chickpeas (Kadala Parippu) – Cabbage Chana Dal Stir Fry. Here is another recipe for a Cabbage and Chana Dal Curry. This is the first gravy I have ever made with Cabbage. Keralites usually make Thoran or Upperi (Mezhkkupuratti) with Cabbage whereas other South Indians make Kootu Curries with Cabbage and Dal.

Cabbage Chana Dal Curry

Cabbage Chana Dal (Kadala Parippu) Curry

Here is the recipe for a simple Cabbage Kadala Parippu Curry without coconut. This Curry tastes awesome and is an excellent combo with Rice. Infact, you will never make out the taste or smell of Cabbage in this curry as it would have blended well in the curry.

Ingredients

  1. Grated Cabbage – Half of one medium sized cabbage
  2. Chana Dal/Bengal Gram Dal (Kadala Parippu) – 1 cup
  3. Diced Onions – 1 medium
  4. Slit Green Chillies – 4
  5. Finely minced ginger – 2 tsp
  6. Finely minced garlic – 4 pods
  7. Turmeric Powder – 1/2 tsp + 1/2 tsp
  8. Red Chilly Powder – 1 tsp
  9. Cumin/Jeera Powder – 1/2 tsp
  10. Mustard Seeds – 1/2 tsp
  11. Curry Leaves – A sprig
  12. Oil – 2 tbsp
  13. Salt – to taste
  14. Water – as required

Preparation Method

  1. Soak the Chana dal for 1 hour.
  2. Pressure cook the Chana Dal and Shredded Cabbage along with 1/2 tsp turmeric powder, slit green chillies, minced ginger and garlic, and salt to taste. Add water so as to cover the dal and cabbage. You will need to pressure cook the dal for around 3-4 whistles on medium heat.
  3. Heat oil in another pan and splutter mustard seeds. Saute onions and curry leaves until the onions turn translucent.
  4. Reduce heat and add 1/2 tsp turmeric powder, 1/2 tsp cumin powder and 1/2 tsp red chilly powder. Saute for 2 minutes.
  5. Add the pressure cooked Chana Dal and Cabbage along with all its liquid to the above pan. Add salt to taste.
  6. Simmer for another 5-7 minutes and then remove from stove top.
  7. Serve this Cabbage Chana Dal curry with Rice.
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Creamy Cauliflower Curry

March 8th, 2010 admin Leave Comment »

I had some Whipping Cream lying around in my fridge and wanted to finish it. I used it to make a mild and creamy Cauliflower Curry. The smooth, creamy gravy tasted great and we had it with Chappathis. Whenever you want to prepare a mild Indian curry for your Guests, you can try out this Creamy Cauliflower Curry which has the taste and aroma of Indian spices and is yet mild.

Creamy Cauliflower Curry

Creamy Cauliflower Curry

Ingredients

  1. Cauliflower Florets – separated from 1 big Cauliflower
  2. Sliced Onions – 1 medium
  3. Roughly Chopped Tomatoes – 1 big
  4. Ginger Garlic Paste – 1 tbsp
  5. Chicken Masala Powder – 1 tbsp
  6. Fresh Home Made Garam Masala Powder – 1 tsp
  7. Turmeric Powder – 1/2 tsp
  8. Chilly Powder – 1 tsp
  9. Coriander Powder -1 tsp
  10. Oil- 2 tbsp
  11. Salt – to taste
  12. Water – 1/2 cup
  13. Heavy Whipping Cream – 1 Cup

Method of preparation

  1. Wash and drain the cauliflower florets and keep it aside.
  2. Heat a pan or kadai and add 2 tbsp oil. Saute the sliced onions until translucent.
  3. Add the chopped tomatoes along with salt to taste and cook until soft.
  4. Reduce heat and add 1 tbsp ginger garlic paste. Saute for a few minutes.
  5. Add 1 tsp fresh garam masala powder, 1/2 tsp turmeric powder, 1 tbsp chicken masala powder, 1 tsp chilly powder and 1 tsp coriander powder. Stir fry for 2 minutes.
  6. Add the cauliflower florets along with 1/2 cup water and mix everything well. Cover the pan and cook for around 10-15 minutes on medium-high heat.
  7. When the cauliflower florets are half cooked, reduce heat to medium-low and add whipping cream. Simmer for another 10 minutes until the gravy is thick.
  8. Serve this creamy cauliflower curry with Rotis.
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Tofu Green Peas Masala

February 24th, 2010 admin Leave Comment »

Tofu or Bean Curd is made from Soy Milk and is high in protein. I am not a fan of Tofu. I like Paneer much better than Tofu. I buy Tofu only once in a blue moon. The last time I bought Tofu, I tried making an Indian Style Curry using Tofu and Green Peas. My husband liked it though I would have preferred Paneer and Green Peas. We had this curry with Parathas. So all Tofu lovers out there can try this Tofu Green Peas Masala.

Tofu Green Peas Masala

Tofu Green Peas Masala

Ingredients

  1. Tofu (Diced into bite sized cubes) – 2 cups (It’s better to Use Firm Tofu)
  2. Green Peas – 1 cup (Fresh or Frozen)
  3. Diced Onions – 1 medium
  4. Crushed Tomatoes – 1 cup
  5. Ginger Garlic Paste – 1 tbsp
  6. Red Chilly Powder – 1 tsp
  7. Turmeric Powder – 1/2 tsp
  8. Cumin Powder – 1/2 tsp
  9. Chicken Masala Powder – 1 tbsp (Alternatively, you can use 1 tsp Garam Masala powder and 1 tsp Coriander powder)
  10. Mustard Seeds – 1/2 tsp
  11. Oil – 1 tbsp + 2 tbsp
  12. Water – 1 cup

For marinating the Tofu

  1. Red Chilly Powder – 1 tsp
  2. Turmeric Powder – 1/2 tsp
  3. Salt – to taste

Preparation Method

  1. Squeeze out water (as much as possible) from the Tofu without crumbling it. Marinate the Tofu cubes with red chilly powder, turmeric powder and salt. Keep aside for 10 minutes.
  2. Heat 1 tbsp of oil in a non stick pan and fry the tofu cubes for around 10 minutes until browned on all sides.
  3. Meanwhile, heat 2 tbsp oil in another pan and splutter mustard seeds. Add onions and saute until translucent.
  4. Add ginger garlic paste and saute for a few minutes.
  5. Reduce heat and add turmeric powder, red chilly powder, cumin powder and chicken masala powder. Saute for 2 minutes.
  6. Add the crushed tomatoes along with salt to taste and allow it to cook on medium heat for around 5-7 minutes.
  7. Add 1 cup of water to the pan and bring the gravy to a slow boil.
  8. Add the green peas and Tofu Cubes to the pan and mix everything gently.
  9. Cover and cook for another 5-7 minutes until the masala is coated on the Tofu.
  10. Serve this curry with Rice or Rotis.

Note

  • I used Canned Crushed Tomatoes in this recipe but you can use fresh Tomatoes instead. Canned Crushed Tomatoes give a deeper color and stronger taste to the curry.
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Poha with Kheema (Rice Flakes with Minced Meat)

February 24th, 2010 admin Leave Comment »

I had leftovers from a Kheema dish I made using Minced Beef, Green Peas and Potatoes. The next day, I decided to use the leftover Beef Kheema along with Poha (Beaten Rice or Rice Flakes). It was the first time I was trying Poha with meat. It tasted awesome and we enjoyed it for lunch. Whenever you have got leftover Kheema, try adding it to Poha for making a quick Lunch, Dinner or even Brunch. If you have leftover Beef Masala, you can mince it in a food processor and add it to the Poha to make a yummy dish.

Poha with Kheema

Poha with Kheema - Rice Flakes with Minced Meat

Ingredients

  1. Poha (Beaten rice/Rice Flakes) – 2 cups (Thick or Thin Variety – I used Thick variety for this recipe)
  2. Cooked Beef Kheema (Minced Meat without gravy) – 1 to 1.5 cups
  3. Diced Onions – 1 small
  4. Slit Green Chillies – 2 or 3
  5. Turmeric Powder – 1/2 tsp
  6. Red Chilly Powder – 1/2 tsp
  7. Garam Masala Powder – 1/2 tsp
  8. Mustard Seeds – 1/2 tsp
  9. Oil – 2 tbsp
  10. Lemon Juice – 1 tbsp
  11. Salt – to taste

Preparation Method

  1. Wash the Poha 3 or 4 times until moistened. Drain and keep aside. If you are using thick Poha, you can soak it for around 4-5 minutes, then wash and drain.
  2. Heat oil in a non stick pan and splutter mustard seeds.
  3. Add the onions and green chillies. Saute until the onions become translucent.
  4. Reduce heat and add turmeric powder, red chilly powder, garam masala powder and salt to taste. Stir fry for 2 minutes.
  5. Next, add the cooked minced meat to the pan without any gravy. Mix everything well. Saute for a few minutes.
  6. Add drained poha to the pan and mix everything well. Cover and cook for 2-3 minutes.
  7. Sprinkle lemon juice for more flavor. Remove from stove top and keep covered.
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Sausage Tacos

February 23rd, 2010 admin Leave Comment »

After coming to US, I had a strong aversion to Tex-Mex and Mexican food, mainly because of the use of Beans in many dishes. I slowly started liking it after having Chicken Chalupas and Quesadillas which luckily had no beans. If you have a few ingredients like Cooked Chicken Breasts or Sausages, you can easily make Tacos at home. I make these Sausage Tacos for breakfast or brunch. They are so yummy and filling. You don’t have to worry about packaged Taco Seasoning because the ingredients for Taco Seasoning are normally chilly, onion, garlic , cumin, black pepper etc. and most of  these ingredients are always there in our pantries.

Sausage Tacos

Sausage Tacos

I have used Pork Sausages in this recipe. You can use Beef or Pork Sausages.

Ingredients

  1. Flour Tortillas – 6
  2. Sausage Links – 4 (I used Frozen Sausage links)
  3. Diced Tomatoes – 1 medium
  4. Onion Powder – 1 tsp
  5. Garlic Powder – 1/2 tsp
  6. Cumin Powder – 1/4 tsp
  7. Red Chilly Powder – 1/2 tsp (Alternatively, you can use 1/2 tbsp of Mexican Red Chili Sauce)
  8. Black Pepper Powder – 1/2 tsp
  9. Mayonnaise – 2 tbsp
  10. Salt – to taste

Preparation Method

  1. Heat a non stick pan and cook the sausage links for around 5-7 minutes turning occasionally, until browned on each side.
  2. Drain the browned sausages onto paper towels. Dice it into bite sized pieces. You can also mince it in a food processor.
  3. Mix mayonnaise, black pepper powder, red chilly sauce, onion powder, garlic powder and cumin powder in a bowl.
  4. Add tomatoes and sausages along with salt to taste and toss everything together.
  5. Heat a non stick pan and cook each tortilla for a few minutes until softened and golden brown spots start appearing. Flip and cook the other side and remove to a plate.
  6. Spoon the mixture into each tortilla and roll up.

Note

  • You can also add other ingredients like shredded lettuce and grated cheese to suit your taste.
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Home Made Garam Masala Powder

February 22nd, 2010 admin Leave Comment »

There are so many different Masala Powders available in the market like Chicken Masala, Garam Masala, Biryani Masala, Pulav Masala, Tikka Masala and so on. The ingredients of these Indian Spice Powders are more or less the same. You can make Garam Masala at home and use it for different recipes specially non vegetarian dishes. Freshly ground Garam Masala has a wonderful aroma and should be used in moderation. Too much of Garam Masala can spoil a dish with it’s strong taste.

Home Made Garam Masala Powder

You can lightly dry roast and grind the following ingredients to make Fresh Garam Masala Powder.

  1. Cloves (Gramboo) – 10
  2. Cardamom (Elakka) – 4
  3. Cinnamon stick (Patta/Karukapatta) – 2 pieces of 1” inch length each
  4. Star Anise (Thakkolam/Nakshathra Poo) – 1
  5. Fennel seeds (Perinjeerakam) – 1 tbsp

Increase the quantity in the above given proportions for later use. Store the Garam Masala in an airtight container and try to use it within 2 months.

Commerical Garam Masala often contains additional ingredients like:

  1. Turmeric Powder
  2. Red Chilly Powder
  3. Coriander powder
  4. Black Peppercorns
  5. Mustard Seeds
  6. Aniseed
  7. Cumin
  8. Nutmeg
  9. Ginger
  10. Fenugreek
  11. Caraway Seeds
  12. Poppy Seeds
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Spicy Beef Tomato Curry

February 22nd, 2010 admin Leave Comment »

I make Beef at home only once in a while and when I make, it’s usually Beef Ulathiyathu. Before the Lenten Season started, for a change, I made Beef Curry on Fat Tuesday. Our friends had come home for dinner. I wanted to make a Beef Curry with nice and thick gravy unlike the usual watery Beef Curries. So I added Crushed Tomatoes and made Tomato Beef Curry.

Indian Tomato Beef Curry

Tomato Beef Curry

My friend Lisha had made Parathas and Pathiri and we enjoyed it with this Beef Curry. If you are making Beef Curry, make sure that the gravy is thick. You can add tomatoes, coconut milk and so on for making a rich gravy. I made this Beef Curry using the ingredients I normally use for Kerala Style Beef Recipes. If you don’t have Crushed Tomatoes, you can use fresh tomatoes instead. Whenever you want a thick Beef gravy to accompany Rotis or Appam, you can try out this yummy Beef Tomato Curry.

Kerala Beef Tomato Curry

Kerala Beef Tomato Curry

Ingredients

  1. Cubed Beef – 2 lbs or 1 kg approx (I used Stew Beef for this recipe)
  2. Diced Onions – 1 big
  3. Ginger Garlic Paste – 1 tbsp
  4. Coriander Powder – 1 tbsp
  5. Red Chilly Powder – 1 tsp
  6. Meat Masala Powder – 1 tbsp
  7. Home Made Garam Masala Powder – 2 tsp
  8. Crushed Tomatoes – 1 can (approx 1 cup)
  9. Oil – 2 tbsp
  10. Mustard Seeds – 1/2 tsp
  11. Salt – to taste
  12. Water – as needed

Home Made Garam Masala Powder

You can dry roast and grind the following ingredients to make Fresh Garam Masala Powder.

  1. Cloves (Gramboo) – 10
  2. Cardamom (Elakka) – 4
  3. Cinnamon stick (Patta/Karukapatta) – 2 pieces of 1” inch length each
  4. Star Anise (Thakkolam/Nakshathra Poo) – 1
  5. Fennel seeds (Perinjeerakam) – 1 tbsp

For Marinating the Beef

  1. Home Made Garam Masala Powder – 2 tsp
  2. Meat Masala Powder – 2 tbsp (I used Eastern Meat Masala Powder)
  3. Red Chilly Powder – 1 tbsp
  4. Coriander Powder – 1 tbsp
  5. Turmeric Powder – 1 tsp
  6. Pepper Powder – 1 tsp
  7. Minced Garlic – 5 or 6 cloves
  8. Minced Ginger – 2 tbsp
  9. Slit Green Chillies – 4
  10. Curry Leaves – A sprig
  11. Salt – to taste

Preparation Method

  1. Wash the beef thoroughly and allow the water to drain.
  2. Marinate the beef with all the above ingredients and keep it aside for 30 minutes to 1 hour.
  3. Pressure cook the beef with 1/2 cup water. The cooking time varies depending on the beef used. For stew beef, I pressure cook it on medium heat for 2 whistles. The beef which we get in Kerala has a longer cooking time. So pressure cook accordingly. If you don’t have a pressure cooker, you can cover and cook the beef in any big pan for around 45 minutes to 1 hour until tender.
  4. Meanwhile heat oil in a non stick pan and splutter mustard seeds. Add onions and saute until the onions become translucent.
  5. Add ginger garlic paste and saute for a few more minutes until the raw smell disappears.
  6. Reduce heat and add red chilly powder, meat masala powder, garam masala powder and coriander powder. Saute for 2 minutes.
  7. Add the crushed tomatoes along with 1 cup water and salt to taste. Cover and cook for around 10 minutes until the tomatoes are cooked thoroughly.
  8. Open the pressure cooker and transfer the cooked meat along with its gravy to the above pan. Mix everything well.
  9. Cover and cook on medium heat for 5-7 minutes so that the masala gets coated on the meat. Add salt if needed.
  10. Serve this Beef Curry with Rotis or Appam.

Note

  • Crushed Tomatoes give a nice color and stronger flavor. You can also use Fresh Tomatoes instead of Crushed Tomatoes.
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Broken Wheat and Chicken Pulav

February 18th, 2010 admin Leave Comment »

Here is another Recipe using Broken Wheat or Cracked Wheat. I know I have already posted a Broken Wheat Pulav recipe but this is different. I had some Chicken and wanted to make something spicy for lunch. Since, I didn’t have the patience to make Biriyani, I thought, I should instead make a quick Pulav. That’s when I got the idea of replacing Rice with Broken Wheat for the Pulav. This spicy Broken Wheat Chicken Pulav tasted almost the same as Rice Pulav. We had with it Cucumber Raitha and enjoyed it thoroughly.

Broken Wheat Chicken Pulav

Broken Wheat (Dalia) Chicken Pulav

So if you are on a diet and want to reduce your intake of Rice, I suggest you should try out this Chicken Pulav. It will definitely satisfy your taste buds. Even if you are not on a diet, this spicy Broken Wheat Chicken Pulav is definitely worth a try. I have incorporated Broken Wheat (Dalia) into my diet and now we have Broken Wheat instead of rice, atleast three times a week. I once read that Broken Wheat (Dalia) helps reduce Postpartum weight, specially for South Indians who consume rice almost daily. You can be a bit lenient with the amount of water you use for Broken Wheat recipes. It doesn’t become sticky and mushy as easily as rice. Broken Wheat Chicken Pulav is a one pot dish and is easy to make.

Chicken Pulav with Broken Wheat (Dalia)

Chicken Pulav with Broken Wheat (Dalia)

Ingredients

  1. Broken Wheat – 2 cups
  2. Boneless and Skinless Chicken breasts (diced into curry sized pieces) – 15 pieces approx
  3. Diced Onions – 1 medium
  4. Slit Green Chillies – 4
  5. Ginger Garlic Paste – 1 tbsp
  6. Turmeric Powder – 1/2 tsp
  7. Red Chilly Powder – 1 tsp
  8. Chicken Masala Powder – 1 tbsp
  9. Coriander Powder – 1 tbsp
  10. Garam Masala Powder – 1 to 2 tsp
  11. Cilantro/Coriander Leaves – A few
  12. Salt – to taste
  13. Water – 4 cups approx
  14. Lemon Juice – 1 tbsp
  15. Oil – 2 tbsp

Whole Garam Masala

  1. Bay Leaves – 2
  2. Cloves – 4
  3. Cinnamon – 1″ long stick
  4. Fennel Seeds – 1/2 tsp
  5. Cardamom – 2

For Marinating the Chicken

  1. Chicken Masala Powder – 1 tbsp
  2. Turmeric Powder – 1/2 tsp
  3. Coriander Powder – 1 tbsp
  4. Red Chilly Powder – 1/2 tbsp
  5. Salt – to taste

Preparation Method

  1. Wash the chicken pieces thoroughly and marinate it with all the spice powders and keep it aside for 30 minutes.
  2. Wash the broken wheat 4-5 times and soak it in water for around 20 minutes.
  3. Heat oil in a big non stick pan and add the whole garam masala. Saute until fragrant.
  4. Add onions and green chillies and saute until the onions become translucent.
  5. Next, add ginger garlic paste and saute for a few minutes.
  6. Throw in the chopped cilantro leaves and stir for two minutes.
  7. Reduce heat and add turmeric powder, red chilly powder, chicken masala powder, coriander powder and garam masala powder. Saute for a minute.
  8. Add the marinated chicken pieces to the pan along with 1/2 cup water and salt to taste. Mix everythign well.
  9. Cover the pan and cook for around 12-15 minutes on medium heat until the chicken is half cooked.
  10. We need atleast 4 cups of water for cooking 2 cups of Broken Wheat. We have added 1/2 cup of water while cooking chicken and also the chicken would have let out some additional gravy (around 1/2 cup). Add 3 more cups of water to the pan and bring to a boil.
  11. Drain the broken wheat thoroughly and add it to the pan and mix everything nicely.
  12. Reduce heat, cover the pan with a tight lid and cook for around 10-15 minutes on medium low heat until all gravy has been absorbed by the Pulav.
  13. Switch off the stove, open the pan and sprinkle lemon juice. Stir gently for a few more minutes until the Pulav is dry.
  14. If you feel the Pulav has not been fully cooked, sprinkle more water and keep it covered for a few more minutes.
  15. Serve this spicy and tasty Chicken Pulav with any Raitha of your choice.
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Beef Kheema (Minced Beef) with Peas and Potato Curry

February 14th, 2010 admin Leave Comment »

Kheema/Keema/Qeema stands for Minced or Ground Meat in Hindi. Kheema is usually made with Peas and Potatoes in North India. Matar Kheema (Minced Meat with Green Peas) is a very popular dish. You can use any meat like lamb, goat, beef, chicken etc for making Minced Meat dishes.

Minced Meat with Peas and Potatoes

Kheema/Minced Meat with Peas and Potatoes

This Minced Meat Curry made with Green Peas and Potatoes,  makes a lovely combination. You can serve this spicy Kheema Curry with any Indian Bread like Parathas, Rotis, Naan, Kulcha and so on. I generally use Lean Ground Beef for Kheema recipes. I have also tried Ground Pork but it is very greasy.

Ingredients

  1. Lean Ground Beef – 1 lb
  2. Fresh or Frozen Green Peas – 1/2 cup
  3. Finely diced Potatoes – 1 medium
  4. Diced Onions – 1 large
  5. Diced Tomatoes – 2 medium
  6. Meat Masala Powder – 2 tbsp
  7. Coriander Powder – 1 tbsp
  8. Red chilly powder – 1 tsp
  9. Pepper Powder – 1/2 tsp
  10. Garam Masala Powder – 2 tsp
  11. Ginger Garlic Paste -1 tbsp
  12. Oil – 2 tbsp
  13. Salt – to taste
  14. Water – As needed

For Marinating Beef

  1. Meat Masala Powder – 1 tbsp
  2. Coriander Powder – 1 tbsp
  3. Turmeric Powder – 1/2 tsp
  4. Pepper Powder – 1/2 tsp
  5. Red chilly powder – 2 tsp
  6. Salt – to taste

Preparation Method

  1. Wash the minced meat thoroughly in a colander atleast 4 or 5 times and allow it to drain.
  2. Marinate the ground meat with the ingredients and keep it aside for around 15-20 minutes.
  3. Meanwhile, heat 2 tbsp oil in a wok and add onions. Saute till the onions become translucent.
  4. Add the diced tomatoes along with salt and allow it to cook until pulpy.
  5. Reduce heat and add ginger garlic paste. Stir fry for 2 minutes.
  6. Add 1 tsp chilly powder, 2 tbsp meat masala powder, 1 tbsp coriander powder, 2 tsp garam masala powder and saute for a minute.
  7. Add the marinated ground meat to the pan. Sprinkle the pepper powder. Mix everything well.
  8. Cover and cook on medium heat for around 10 minutes. Open the pan and add potatoes. You will notice the gravy that has formed in the pan.
  9. Cover and continue cooking for another 10 minutes. Open the pan and add green peas. If the gravy has reduced, add 1 cup of water to the pan and mix well.
  10. Cover and cook for another 10-15 minutes and switch off the stove.
  11. Open the pan after half and hour and stir everything well. The Minced Beef would have absorbed most of the gravy.
  12. Serve this Spicy Beef Kheema along with any Bread.

Note

  1. The cooking time varies depending on the type of meat used. For Minced Beef, I cooked it for 35 minutes and then kept it covered.
  2. You can also Pressure Cook the Meat but you will have to cook potatoes and green peas separately, or else it will get mashed.
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Whole Wheat Apple Pancakes

February 14th, 2010 admin Leave Comment »

After Apple Waffles, it’s time for some Apple Pancakes. I prefer Healthy Pancakes made using Whole Wheat Flour. As I use a non stick pan for making pancakes, I skip the butter. These Pancakes taste delicious and your kids will love these Apple Pancakes even if they hate fruits. I never add eggs to my Pancakes and they still taste yummy. So go ahead and try these Whole Wheat Apple Pancakes for a quick Breakfast.

Whole Wheat Apple Pancakes

Whole Wheat Apple Pancakes

Ingredients

  1. Whole Wheat Flour – 1/2 cup
  2. All Purpose Flour – 1/2 cup
  3. Baking Powder – 2 tsp
  4. Peeled and Grated/Shredded Apple – 1 medium (I used sweet Red apples)
  5. Milk – 3/4 cup
  6. Cinnamon Powder – 1 tsp
  7. Sugar – 1 tbsp
  8. Salt – a pinch
  9. Vegetable Oil – 1 tbsp

Preparation Method

  1. Combine wheat flour, all purpose flour, sugar, salt and baking powder in a bowl.
  2. Add shredded apples and cinnamon powder. Pour milk and vegetable oil.
  3. Mix well so that no lumps are formed. Do not over mix the batter. Keep the batter aside for 10 minutes.
  4. Heat a non stick griddle, skillet or flat pan and smear butter if required. I never use butter for my pancakes.
  5. Pour around 1/2 cup of batter on to the griddle. Do not spread.
  6. Cook on medium heat until one side is done. You will see small bubbles appearing on top when the first side is done. Flip over and cook the other side for another minute or two.
  7. You can have these golden brown apple pancakes without any syrup but you may go ahead and top it up with Maple Syrup, Chocolate Syrup and so on.
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