Saturday, 22 March 2008


Okay so on popular demand, pancakes, the way I make them...

So to make 8 pancakes, for four hungry people ...

.. this is what you need:

3 cups flour
- this is the cup size:

1 cup sugar
2 eggs
1 tsp baking powder
few drops of vanilla essence or 1 tsp vanilla sugar
enough milk to make the batter. I used almost 500 ml
butter for frying

.. and this is what you should do:

1- sieve the flour with the baking powder, add sugar and break in the eggs

2- whisk together carefully. At first you will have a tough looking dry batter. Keep on adding milk slowly to make a thin enough batter, like in the pics

3- heat some butter in a pan, put a spoonful of the batter in and turn the pan to spread it around

4- as soon as you see small air bubbles on top, turn it over. That means its done from the lower side. The let it fry for a few minutes more too cook the other side too

5- pile up and serve with whatever u want :)

You can also make them with water, that will give you lighter pancakes, and of course, you can make them bigger and thinner or smaller and thicker - entirely up to your taste.

Sunday, 2 March 2008

Plum Chutney

Hubby and I are still undecided about what they are called - plums, in Urdu. Is it alubukhara? or is is aloocha? He says its aloocha, I call it alubukhara. Whatever - its this sweet tangy chutney that tastes great with everything. .

This is what you need:

1 kilo plums
about 2 and 1/2 cups sugar
dash of black pepper
1 tbls white vinegar

* Keep in mind that you use only a wooden spoon and fill in glass jars! No metal and no plastic.

.. and this is what you should do:

1- wash the plums thoroughly and cut them, taking the guthli out. Cut them in somewhat smaller pieces

2- put the plums with around half a glass water in a pot and let cook

3 - half an hour later they will be soft and mushy

4- take them out in a bowl and puree them

5- back in the pot with sugar and pepper. Let the puree cook. Cook on medium heat, slowly letter the sugar caramalise for the dark purple colour

6- when its thick enuf, take off from heat and add the vinegar

7- fill in clean jars, let cool and store in fridge