Pancake

Who wouldn't want to want to wake up on Sunday mornings and enjoy a hearty breakfast of Pancakes with Berries, Whipped Cream and melted Butter.

All Purpose Flour - 3 cup

Sugar - 1/3 cup

Baking Powder - 2 tsp

Baking Soda - 1 tsp

Salt

Egg - 2

Butter - 2 tbsp., melted

Buttermilk - 2 1/2 cup or curdle 1 cup of Milk with Lemon juice

Vanilla extract - 1 tsp

Butter

Maple Syrup

In a medium bowl whisk AP Flour with Sugar, Baking Powder, Baking Soda and required Salt.

In another bowl whisk Egg and Butter into the Buttermilk; keep aside.

Make a well in the center of the dry ingredients bowl; pour in the Milk mixture and whisk very gently until just combined, a few lumps should remain in the Batter.

Heat a nonstick skillet over medium heat; grease the skillet. Pour 1/4 cup Batter onto the skillet. Cook the Pancakes until large bubbles begin to appear on the surface. Flip the Pancakes and cook until golden brown on the second side. Serve immediately and repeat with remaining Batter.

Enjoy with a dollop of Butter, Maple syrup and Berries.

Bagara Baingan

Oil - 1/4 cup

Cinnamon - 1

Clove - 3

Cardamom - 2

Cumin seeds - 1 tsp

Onion - 1, diced

Green Chilli - 2, slit

Ginger Garlic paste - 2 tbsp.

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Eggplant - 8, small

Tamarind juice - 1 cup

Jaggery

To Dry Roast:

Peanuts - 1 cup

Sesame seeds - 3 tbsp.

Coconut - 2 tbsp., grated

In a skillet dry Roast Peanuts, Sesame seeds and Coconut until toasted. Allow this mixture to cool down completely and transfer to a blender and grind to a coarse paste.

In a medium pan add Oil and fry the Eggplants until 70% cooked. Remove from heat and keep aside.

In the same Oil temper Whole garam masala and Cumin seeds. Add the Onions and Green Chillies; saute util the Onion turns translucent. Add Ginger Garlic paste and saute until the raw smell goes away. Season the mixture with Turmeric, Chilli, Coriander and Cumin powder. Now add the prepared Peanuts paste to the seasoned mixture along with Tamarind juice and Jaggery. Cook closed until Oil oozes out from the mixture. Add the fried Eggplants to the gravy and cook closed for another 5 minutes.

Tastes best as a side with Biriyani.

Cucumber Dhal

Thuvar Dhal - 1 cup

Turmeric - 1/2 tsp

Asafetida - 1/4 tsp

Salt

In a pressure cooker add Thuvar Dhal along with Turmeric, Asafetida, required Salt and 2 cups Water. Pressure cook for 3 whistles. Allow the pressure to come down naturally.

For the Masala:

Oil - 1 tbsp.

Garlic - 6 cloves, chopped

Onion – 1, diced

Green Chilli - 2, slit

Tomato - 1, diced

Cucumber - 1, cubed

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Butter - 1 tbsp.

Salt

Heat Oil in a medium pan and saute Garlic for 30 sec.

Add the Onion and Green Chillies; saute until the Onions turn translucent.

Add the Tomatoes and cook closed until the raw smell goes away and Oil starts oozing from the masala.

Add the Cucumber and cook closed for 5 minutes.

Season the mixture with Turmeric and Chilli powder.

Add the cooked Dhal along with 1/2 cup Water, Butter and required Salt. Cook closed for 7 min.

For Tempering:

Mustard - 1 tsp

Urad Dhal - 1 tsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Red Chilli - 2

Curry Leaves

Temper Mustard, Urad Dhal, Cumin, Asafetida, Red Chilli and Curry Leaves in hot Oil and add to the above Dhal.

Serve warm with Rice/ Chapatti.