This is a fun little addition to pancakes, the apples add a bit of fruit to your breakfast and the apples take less time than the pancakes to cook. My rule of thumb is to use approximately 2 apples per person. The 'sauce' on the apples is a fragrant cinnamon and spice flavored sauce.
I used a regular boxed buttermilk pancake mix for the pancakes. When making pancakes, keep the heat at medium and wait for the bubbles to show through the pancake, that's when you know that they're ready to flip over.
I use generous amounts of salted butter whenever making pancakes because that gives them an amazing buttery flavor.
Pancakes with Cinnamon Apples
Pancake mix, and the ingredients marked on the box to prepare the pancakes
2 apples, cored, peeled, and cut into wedges
1 stick of cinnamon, 2 inch long
1 star anise (optional)
1 tbsp brown sugar
1 tbsp corn starch
1/2 cup cold water
I think I was so hungry I actually forgot to take a picture of the finished dish here. This is a chicken kadhai dish which has a blend of some spices and loads of tomatoes. This recipe is a bit different from the usual since there are no onions in it as is the norm with most desi curries. There are only a few simple ingredients in this recipe.
Heat some oil and add the ginger garlic paste along with the crushed coriander and cumin.
Next, add the chicken, some of the coriander and the green chilies.
Add the tomatoes and the remaining spices before covering and cooking until the chicken is cooked through.
500 gm chicken (small pieces, bone in)
1/4 cup oil
2tbsp garlic and ginger paste
1tsp crushed dry coriander
1 tsp crushed cumin
4-5 green chilies
1 bunch fresh green coriander, chopped
3 tomatoes, roughly ground
1 tbsp crushed red chili
1/2 tsp turmeric powder
Salt to taste
2 tbsp ginger finely sliced (for garnish)
Tip: If you're using canned tomatoes they may be dry compared to fresh tomatoes so be sure to add a little bit of water if needed.
This is a super quick and healthy dish made with fenugreek which has a very strong distinct flavor. This is an easy curry recipe without the regular ginger, garlic, tomatoes and onions. This tastes great when served with chappatis.
Before using the leaves you will want to remove the leaves from the large stems.
Chop the potatoes into small cubes and roughly chop the washed fenugreek leaves as well.
The potatoes will be sauteed in a little bit of spices before adding the fenugreek
3 tbsp oil
1/2 teaspoon cumin seed (jeera)
1/8 teaspoon asafetida (hing) optional
3 whole dry red chilies broken in 2 pieces
3 medium sized potatoes, peeled and cubed into 1 inch pieces
1/4 tsp turmeric (haldi)
1 tbsp coriander powder (dhania)
2 cups fenugreek leaves, chopped (or 1/2 cup dry fenugreek leaves i.e. kasoori methi)
1 tsp salt
1/4 tsp red chili powder
1/2 tsp mango powder (amchoor)
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past few years. This section of the site is dedicated to my experiments in the kitchen.
Search this site: