Shrimp and Veggie Pasta Casserole

This is one my most favorite casseroles. I love shrimp and I love white sauce. Combine it with pasta, mixed veggies and you've got a solid meal!
This recipe is inspired from a mix of two recipes. One from the heritagecook and the other from stacey snacks.

Ingredients:

For shrimp:
Large shrimp - 1 pound (1/2 kg) - shelled and deveined
Garlic - 3 cloves - minced
Green onions (spring onions) - 2 stalks
Butter - 4 tbsp - softened
Lemon juice - 1 tbsp
Ground black pepper - 1 tsp
Red chilli powder - 1/2 tsp (optional)
Salt to taste

For garnish:
Panko breadcrumbs - 4 tbsp
Canola oil - 1 tsp
Parsley - 3 sprigs - minced
Grated parmesan cheese (optional) - as per taste

Pasta:
Linguine pasta - as per serving nos.
Water - to fill 3/4 of a stock pot
Salt to taste
Olive oil - 1 tbsp

For Bechamel (white sauce):
Butter - 2 tbsp
Flour - 2 tbsp
Milk - 1 cup (warmed or at least at room temperature)
Cream - 1/4 cup (optional)
Pepper - 1 tsp
Red chilli powder - 1 tsp
Salt to taste

For veggie mix:
Cooking wine - 3/4 cup (I used rice cooking wine)
Green onions - 2 stalks
Yellow onion - 1/2 chopped
Frozen mixed vegetables - 1 cup
Oil - 1 tbsp

Method:

Preheat oven to 375 degrees F.
Mix salt and lemon juice with shrimp and leave for 10 minutes. Meanwhile mix all the other ingredients in the shrimp section to form a buttery paste. Add this paste to the shrimp and coat well.
Lightly cook linguine pasta in boiling water in a stock pot with salt and olive oil. Drain and place onto the casserole dish. This is your first layer.
Onto the sauce. In a sauce pan, melt butter on medium heat. Add flour and whisk until smooth and also giving some time for the flour to cook. This mixture is called the 'roux'. To this add a small amount of milk and whisk so that no lumps are formed. Add the rest of the milk and cream if using. You could also use half and half. The sauce will thicken. Season with salt, pepper and paprika if desired, and your bechamel sauce is ready.
In a separate pan, heat oil on medium heat. Fry the onions and whites of the green onions until soft. Then add the thawed mix of frozen vegetables. You could also use a mix of fresh vegetables. You can use your preferred combination like green peas, french beans, carrots, broccoli, corn kernels. Add remaining green onions. Pour the white wine into this and allow to cook until its reduced and thickened (for about 2-3 minutes). The alcohol would evaporate at this stage, but you could leave the wine out if you dont want the flavor. Pour this mixture into the bechamel sauce and combine well.
Pour this mixture all over the paste in the casserole. Use a fork to shake it a little so that the sauce seeps through the pasta.
Now for the third layer - place the shrimp mixture over this.
For the garnish, mix the canola oil with the panko or breadcrumbs so that its lightly coated but still fluffy. Mix grated parmesan cheese if desired. Sprinkle over the top of the casserole. Sprinkle chopped parsley over this.
Bake in the oven for 25 minutes. I had some leftover cooked bacon strips that I crumbled on top as well, so that I don't have to throw them away. It added more flavor to the already awesome dish!

Note: For a simple shrimp appetizer, you can just bake the shrimp mixture alone with the garnishing at 425 degrees F for 12-15 minutes, until the crumbs are golden brown and shrimp is cooked through.
Also the recipe of the bechamel sauce is very versatile and is used in many continental dishes.

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Egg and Vegetable Stew (with variations for chicken, beef or lamb)

This stew is a traditional Syrian Christian curry served for breakfast with Appam (lacy rice pancakes). I like to have it any time of the day with toasted bread, if there's no ready batter for appams. It's very rustic and hearty, like the filling of a pot pie. (Maybe I will try it in a pot pie someday).

Serves: 4-6

Ingredients:

Eggs - 4 large
Onion - 1 medium size, chopped
Ginger - 1 inch, minced
Green chillies - 3 or as per your spice level
Chopped Vegetables - 2 cups (preferably potatoes, cauliflower, carrots, french beans, green peas)
Mustard seeds - 1 tsp
Cinnamon sticks - 1 large broken to small pieces
Cloves - 4-6
Green cardamom pods - 4
Bay leaf - 1
Curry leaves - 1 sprig (optional)
Black pepper corns - 6-8
White pepper powder - 2 tsp (optional)
Black pepper powder - 1 tsp
Turmeric - a pinch
Red chilli powder - a pinch (optional)
Coriander powder - 1 tsp (optional)
Garam masala - a pinch (optional)
Coconut milk - 1 cup
Water - 2 cups
Oil (vegetable/canola) - 2 tbsp (For authenticity, use coconut oil - its an acquired taste)

Method:

Hard boil the eggs and keep aside to cool. Meanwhile chop all the vegetables and store in a mixing bowl.
In a large pot, heat 2 tbsp of oil. Add mustards seeds and let is splutter. Add the whole spices - cinnamon, cloves, cardamom, bay leaf, peppercorns. Once their aroma starts to exude, add the chopped onions, ginger, green chillies and curry leaves. Saute until the onions are translucent. Then add the powdered spices - turmeric, white pepper, black pepper, red chilli powder, coriander powder. Mix for a minute. Then add the chopped vegetables and enough water to just cover the vegetables. Cover and cook until the vegetables are cooked through. Meanwhile peel the cooled eggs and halve them, if desired. Once vegetables are cooked, reduce the heat, and pour coconut milk. Let it cook and reduce until you get the desired consistency of gravy. Finally sprinkle garam masala and add the hardboiled eggs. Serve with appams, chappathis or toasted slices of bread.

Note: You can make different variations of this stew. Leave the eggs out and it becomes a vegetable stew. Add cubed chicken pieces instead of the vegetables and it becomes a chicken stew. For beef or lamb stew, cook the meat separately with a small amount of water or even pressure cook it, before adding it to the stew.
If you don't have coconut milk, use regular milk.

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Canneloni Florentine

This is a dish I first ate at a vegetarian Italian restaurant in Bangalore called Little Italy. Its one of the fewest restaurants where I did not miss meat!

Ingredients:

Canneloni tubes - 12 tubes

For canneloni filling:
Butter - 4 tbsp
Onion - 1, chopped fine
Garlic - 6 large cloves, minced
Carrot - 2, peeled and grated
Spinach - 2 cups,chopped
White pepper powder - 2 tsp
Salt
Breadcrumbs - 2 tbsp
Feta cheese/Grated paneer/Ricotta cheese - 1/2 cup, crumbled

Cheesy Bechamel sauce:
Butter - 4 tbsp
Flour - 2 tbsp
Milk - 2 cups
Shallot - 1, whole, peeled
Cloves - 6
White cheddar cheese - 1/4 cup grated
Parmesan cheese - 2 tbsp. grated
Salt
White pepper powder - 1 tsp
Nutmeg powder - a pinch

Spinach layer: (optional)
Spinach - 1 cup, chopped coarsely
Olive oil - 1 tbsp
Rosemary - a small sprig

Tomato pasta sauce - 4 tbsp (optional)
White Cheddar cheese for garnish - 1/2 cup, grated
Parmesan cheese for garnish - 3 tbsp

Method:

Preheat oven at 350 degrees F.
Start with Bechamel sauce:
Take the whole peeled shallot and pierce cloves into it.
In a saucepan, pour milk and warm on low-medium. Place the piece of shallot with cloves into it, to allow the flavor to seep in.
In another saucepan, melt butter and add flour to make the roux. Mix for about a minute till the raw smell of flour is gone. Whisk in milk, little by little to get a creamy but less thick sauce. Add grated cheddar cheese and parmesan cheese. Take a taste test and adjust salt (as cheese contains salt too). Add white pepper powder and nutmeg powder.

For filling:
Melt butter in a pan. Saute chopped onions and garlic till its translucent. Then add grated carrots and salt. Now add chopped spinach, white pepper powder and allow for spinach to wilt. Turn off heat and allow the mixture to cool. Transfer to a mixing bowl. Add crumbled feta cheese, breadcrumbs and 2 tbsp of the bechamel sauce.
Fill the canneloni tubes with this filling

Spinach layer:
Heat olive oil in the same pan used for filling. Add rosemary (rub it with your fingers first to release flavor). Then add chopped spinach and allow it to wilt.

Assembly:
In a casserole dish, first pour the cheese bechamel sauce.

Spread the spinach layer on top of this. Now arrange 6 or 7 canneloni tubes to form a layer. Pour more bechamel sauce over this. Sprinkle white cheddar sauce. Place remaining canneloni tubes to form second layer.

Pour remaining bechamel sauce. Spread pasta sauce or marinara sauce, if using. Finally sprinkle white cheddar and parmesan over it.

Bake the casserole for 40 mins.
Note: Do not make the bechamel sauce too thick, or the canneloni tubes will not cook.

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Semiya Payasam - Indian Vermicelli Pudding

 

Semiya Payasam used to be the most frequent payasam that my mom used to prepare for us, and we simply love it every time. She also adds sabudana or tapioca pearls to it, which I still call as 'dot-dot' coz they looked so cute like little dots in my payasam. When I was a little kid, I used to search for them to eat them separately.

When I prepared my first semiya payasam too, I made sure I used dot-dots in them. I made it first for the first payasam of the onasadya. One thing I did not realize, is that this paysam gets thicker and thicker as it cools down. So if you prepare it with a thick consistency, by the time it cools down, it sets like a cake! So the next time I made it, I made sure it had a more loose consistency, so that when it cools, it still having a nice creamy consistency. It can be eaten hot or cold. It will get thicker and also tastier when you leave it overnight in the refrigerator.

Ingredients:

1/2 cup vermicelli/semiya
1/4 cup Sabudana (Tapioca pearls)
3 cups milk
1/4 cup sugar or to taste
or 1/2 tin sweetened condensed milk
2 tbsp ghee
12-15 raisins
10 cashewnuts
2-3 whole cardamom pods

Method:

Soak the tapioca pearls in a bowl or warm water.
Heat a wok or heavy bottomed pot with 1tbsp ghee. Roast vermicelli in the ghee till it turns golden brown. If its already roasted vermicelli, then just toast it in the ghee for a minute. Add 3 cups of milk to it and keep stirring for about 5 minutes. Bring it to a boil, and add sugar or sweetened condensed milk to this. Add sabudana to it. Sabudana tends to thicken the payasam as its starchy. So adjust milk accordingly. Stir for a few more minutes until it starts to thicken (remember it should be a little looser than the desired consistency). Crush cardamom pods and pound the seeds and add it to the payasam.
Heat a shallow pan with 1 tbsp ghee in it. Add cashews to it and fry them till they start to brown. Add raisins and wait for it to swell up like plump grapes. Add them to the payasam while still hot. Serve warm or chilled.

Note: In case the payasam cools to a more thicker consistency that desired, just add some hot milk to it and boil it again. Adjust sweetness as well if required.



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Love Letters / Madakku Saan

Madakku saan is an authentic snack from kerala. Its a wonderful crunchy crepe thats just not too sweet but feels good in the tummy. They're also given the nickname "Love Letters" coz of the lovely sweet coconut mixture rolled up like a letter or packed in an envelope. :) It would make a cute gift to prepare for loved ones.

Ingredients:

For the crepe:
Flour/Maida - 1 cup
Water - enough to make a loose batter
1 egg
Sugar - 2 tbsp
Salt - a pinch

For the coconut filling:
Grated coconut - 1 cup
Cardamom powdered - 1 or 2 tsp
Sugar - 4 tbsp

Method:

Mix all ingredients of the batter and fry them on a pan (no need of any oil). If it does stick to the pan, then dab a little oil in a gauze or kitchen towel or tissue and just wipe across the pan.
Mix all the coconut filling ingredients in a bowl. Place a tablespoon full of the mixture onto the center of a crepe and roll. Allow the filling to spread towards the ends.

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Gaajar ka Halwa - Carrot Halwa

I've been making sweets to give away to friends and had repeated the coconut burfi recipe twice over the past 2 weeks. I wanted to try something different this time and chose gaajar ka halwa as I had bought a kilo of carrots last weekend and thought it was a good idea to use em up.

I went through a lot of recipe videos such as Vahchef, Showmethecurry and Sanjeev Kapoor or another one on Sanjeev Kapoor's site. All have different approaches and claim to be very easy. One roasts ghee and nuts in the beginning and add milk and carrots to it. Others do the milk and carrots first and then add the roasted nuts and ghee to it. Some pressure cook and some microwave. Some use khoya, some use curdled milk and some use condensed milk. I was a bit confused after watching them all that I finally mixed em all up into a new approach. I don't have a microwave and I don't want to risk doing it in a pressure cooker, so I did the traditional open pot method. It wasn't so tasking as they said it was, in fact quite enjoyable mixing the carrots and milk regularly and loving the aroma of the steam from the evaporating milk. I wanted to use sweetened condensed milk as I had an open can, so I did not add any extra sugar, the sweetness was just right. I also thought that if I used nuts in the beginning, they can soften up with the milk and carrots cooking with it and you'll miss the nice crunch. So I did it both ways. Here's how:

Ingredients:

Carrots - 1 kilo (about 10 carrots, peeled and grated)
Milk - 400 ml (half the amount of carrots)
Condensed milk - 400 ml
Chopped almonds - few
Chopped cashews - few
Raisins - few
Cardamom powder - 1 tsp
Ghee - 4 tbsp.

Method:

Grate the carrots and set them aside. I used about a kilo of carrots which came to around 2 cups of grated carrots. In a heavy bottomed pan, (use a vessel with a large diameter to help the milk evaporate quicker) add 2 tbsp ghee. When the ghee melts, add half the chopped cashews, almonds and raisins. Roast them until they start browning. Now add the grated carrots, little by little (if you add all at once, you might find it difficult to stir). Add the milk to the carrots immediately and keep stirring to prevent the carrots from sticking to the bottom or sides of the pan. Once all the carrots have been added, keep stirring at regular intervals to prevent the carrots from sticking to the pan. Allow the milk to boil. Simmer and continue stirring allowing the milk to evaporate and reduce. You can notice that the volume of the carrots also reduce as it oozes out its water content. Increase the stirring intervals when the milk is almost completely absorbed. Now add the condensed milk and stirring again. I found that it reduced faster than the milk. Once all the condensed milk has reduced, take it off the stove. Add a teaspoon of cardamom powder and mix. In another pan, add 2 tablespoons of ghee and roast the remaining nuts and raisins. Add them to the halwa and serve. (for more colour, one can also use red/orange food color, but it looks good anyway!)

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Banana Custard

Simple dessert, takes hardly 10 minutes to make it and really no effort at all. All you gotta do is prepare the custard, put in the vanilla essence, banana slices and garnish with chopped nuts! How easier can it get. You could add more fruits of your choice, like apples, pears, grapes, oranges, peaches, even those canned pineapple slices will go well with it. I would have loved to use a canned fruit cocktail but did not find it at any of the local stores here, not even spar or thoms.

Excellent last minute dessert and a good way to use that ripening banana that you don't wanna eat or waste. :)

Ingredients:

• 2 Ripe Banana (or 1 as you wish)
• 15 gms Custard Powder
• 1/4 cup Sugar
• 150 ml Milk
• 1 tsp Almonds (chopped)
• 1 tsp Cashew Nuts (chopped)
• Few drops Vanilla Extract

Method:

Peel off bananas and cut into small cubes. 

Mix custard powder and sugar in little milk. 

Boil the remaining milk for 10 minutes. 

Pour the boiled milk into the above mixture. 

Bring the mixture to boil. 

Add banana cubes and vanilla extract. 

Garnish with chopped almonds and cashews. I also used pistachio flakes.

Banana Custard is ready to serve.

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BBC - Bailey's Banana Colada

This is a Pina Colada with a twist!

If you want to make a virgin one, just omit the alcoholic ingredients.

Ingredients:

Banana robusta - 1

Bailey's Irish Cream - 30 ml (I used the new hazelnut flavour, but you can also use the original version or the caramel one)

White Rum - 30 ml

Pineapple Juice - 60 ml

Coconut Cream/Milk - 60 ml

Amaretto - 10 ml (optional)

Crushed Ice

Method:

Blend all ingredients in a blender and serve!

Cheers!!

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Coconut Burfi

I love watching food on television. Its just comfort. You don't have anything interesting to watch, put on some channel that has food as its topic. I think you invariably end up learning a lot of techniques, methods, ingredients, variety of cuisines, even photography/videography tips. The history channel used to be a terribly boring channel for me, as I hated history in school. I guess they realized that history aint that appealing a topic to the public masses that they finally decided to revamp the channel as Fox History and Entertainment. Although it was not bad, it wasnt great either. The entertainment value isn't really there when you have tons of entertainment channels already. So they changed its name again to Fox History and Travel. Now that's more like it! Discovery's Travel & Living channel was pretty much dominating over the whole travel genre of television. Now this channel seems to be giving Discovery's TLC a run for its money with innovative Traveller shows. Bizarre things to be found very much in India, in a program called 'It Happens Only in India' is an interesting watch and I think it could be showcased to tourists on flights to India. Then there's the strange 'What's with Indian Men': two women travelling all over India to focus on different kinds of Indian Men. And when it comes to food, there's David Rocco's Dolce Vita and Food Safari that stands out. Food Safari seems to be quite an interesting one which is literally a safari to various exotic parts of the world, food is prepared in a typical native's house which makes it very easy to relate to and understand. I got this easy coconut and cardamom burfi recipe from Food Safari! :)



Credit: Food Safari on Fox History & Travel

Ingredients:

250g desiccated coconut
395g can sweetened condensed milk
10 cardamom pods - grind/crush seeds into a powder
Handful of pistachio nuts, roughly crushed

Method:

Mix 200g of the coconut and the remaining ingredients in a bowl.

Heat a non-stick pan on low heat and add mixture to the pan. Stir over low heat until the mixture starts to dry and rolls easily into a ball. Remove from the heat. Cool for 5 to 10 minutes until cool enough to handle.

Place the remaining coconut onto a plate. Using damp hands, roll the mixture into balls and then roll in coconut to coat. The coconut balls can be refrigerated for up to a week.

My notes: Use a few drops of oil to rub your palms before rolling the mixture into balls. This is help prevent the mixture to stick to your hands. I used canola oil, you can use any oil thats mild without a strong smell.

By the way I'd like to say Hi! to my new follower Preeti (Alexey's Friend) who is apparently just my 4th follower so far lol! I'm sure you must've eaten better burfis prepared at your place but this one's for you! :)
PS: Thanks for trying the fluffy omelette! Yummy right?

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Chocolate Pancakes

Made these delicious pancakes for breakfast today. I was all out on sugar, so compensated with sweet cocoa powder (by Cadury's) and brown sugar, and it was fabulous!
I put in all the powders together in a bowl, then added a cup of milk and whisked it a bit. Broke an egg into the bowl and whisked it again. Added melted butter and then started to make the pancakes. Simple!
I will be posting its pictures soon as I have finally bought a DSLR camera.. photographs undergoing post-production processing now.. oh yeah! gonna learn all the details about photography too!

Credit: http://www.versagrain.com/chocolate-pancakes.html
These chocolate pancakes are beautiful, fluffy and decadent! We have more delicious chocolate pancake recipes at the bottom of this page. Plus suggestions on how to make this recipe whole grain without compromising flavor. Try it! And tell us what you think at the bottom of this page.

Ingredients:

(Makes 10)
Time: 20 minutes

1 cup milk, warm
1 egg, at room temperature
2 tablespoons butter, melted
1 cup all-purpose flour(see suggestions)
1/3 cup unsweetened cocoa powder
1/4 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup miniature chocolate chips (optional)

Suggested Toppings
Fresh bananas, strawberries, whip cream, powdered sugar

Method:

In a small bowl, whisk together milk, egg, and butter.
In a medium mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt. Mix thoroughly. Make a well in the center of the flour mixture and pour in the egg mixture. Stir just until moistened (lumps are okay).
Heat a lightly greased griddle or frying pan over medium heat. Pour about 1/4 cup pancake batter for each pancake. Sprinkle the chocolate chips on top of each pancake. Cook 2-3 minutes per side or until cooked through. Serve warm with your favorite topping.
Follow this recipe then experiment with your own ingredients, using our tips and techniques, to create pancakes just for you!



Suggestions (for you) by substituting the all purpose flour for a whole grain flour. Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!

Make this chocolate pancakes recipe even better
(for you) by substituting the all purpose flour for a whole grain flour. Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!

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Banana Pancakes

Another ripe banana used for breakfast today using this recipe. :)

Credit: http://www.easy-banana-recipes.com/caramel-banana-pancakes.html

Servings: 10-12 pieces (depending how big you make them)
Preparation time: 10 minutes
Cook time: 15 minutes
Comments:
Caramel sauce can be prepared days ahead, and kept in refrigerator. When needed, simply warm in pan or heat in microwave. To serve pancakes, place cooked pancakes onto a serving plate, topped with the sliced bananas and warm caramel sauce. Delicious!

Ingredients:

Ingredients for Pancakes:
2 ripe bananas, 1 diced/mashed (for batter) and 1 sliced (for serving)
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 cups fresh milk
1 1/2 tablespoon castor sugar
2 tablespoons butter, melted
1 teaspoon vanilla essence
1/4 teaspoon salt
Ingredients for Caramel Sauce:
3/4 cup brown sugar
1/4 cup butter
3/4 cup whipping cream

Method:

1. Sift flour and baking powder in a large bowl. Stir in sugar and salt.
2. Whisk milk, butter and vanilla essence together until soft. Add to flour mixture and mix until combined, but still lightly lumpy.
3. Add bananas to the batter and mix.
4. Heat a non-stick frying pan over medium heat. Grease pan with a little extra butter. Working in batches, pour 1/4 cup of batter into pan and use a spoon to spread batter out to a 12cm (diameter) circle. Reduce heat to low. Cook for 2 to 3 minutes, or until bubbles start to appear on surface. Turn the pancake over and cook for a further 2 minutes, or until cooked through.
5. Repeat with remaining batter, greasing pan in between pancakes.

Directions to Prepare Caramel Sauce:
1. Place all ingredients in pan and bring to the boil over moderate heat, stirring all the time until sugar dissolves.
2. Reduce heat and simmer for 5 minutes, stirring often until nice semi-thick consistency is reached.

My note: I did not prepare the caramel sauce, as I already had ready made pancake syrup (Goody Pancake Syrup) which worked well with these pancakes. Good part about this pancake recipe as eggs are not being used in it. So makes it more healthy. :)

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French Toast

No credits for this one as it is a universal recipe with tons of them floating around. I just make it using my own proportions.

Ingredients:

1. 2 eggs
2. 3 tablespoon sugar, optional
3. 1/2 teaspoon salt
4. 1 cup milk
5. 10 to 12 slices bread
6. butter
7. maple syrup or other syrup

Method:

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine. Not really required if using a non-stick pan. 
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.

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Pancakes

Credit: http://southernfood.about.com/od/pancakesandwaffles/r/bl30320v.htm

Ingredients:

2 cups all-purpose flour, stirred or sifted before measuring
2 teaspoons baking powder
5 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
2 tablespoons melted butter

Method

Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.

My note: Make sure that the batter is consistent like that of dosa batter. Not too runny and not too thick to pour. Also if there are a few lumps in the batter, its alright. I melted the butter by adding some thick butter from the fridge into a stainless steep cup, and holding it above the stove flame with the help of a stainless steel deep frying spoon. Some small improvisations to make melted butter in a kitchen without a microwave oven :)
Also I find its better to pur the liquids into the flour mixture than the other way round because this avoids too much lump formation in the batter. And this is the traditional way of making these pancakes. Enjoy!

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