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🥞 Pancake Recipe
**Ingredients (for 3–4 pancakes):**
- All-purpose flour – 1 cup
- Egg – 1
- Sugar – 2 tbsp (adjust to taste)
- Salt – a small pinch
- Milk – ¾ cup (adjust for batter consistency)
- Oil – 2 tbsp (plus extra for cooking)
**Method:**
1. In a bowl, whisk the egg with sugar and a pinch of salt until slightly frothy.
2. Add milk and oil, whisk well.
3. Sift in the flour gradually, mixing until you get a smooth batter (not too thick, should be pourable).
4. Heat a non-stick pan on medium heat and lightly grease it with oil.
5. Pour a ladle of batter and spread gently (don’t make it too thin).
6. Cook until bubbles appear on top, then flip and cook the other side until golden brown.
7. Serve warm with honey, jam, chocolate spread, or fruit.
👉 If you want them extra fluffy, you can add **½ tsp baking powder** (optional, but makes a big difference).
**Ingredients (for 3–4 pancakes):**
- All-purpose flour – 1 cup
- Egg – 1
- Sugar – 2 tbsp (adjust to taste)
- Salt – a small pinch
- Milk – ¾ cup (adjust for batter consistency)
- Oil – 2 tbsp (plus extra for cooking)
**Method:**
1. In a bowl, whisk the egg with sugar and a pinch of salt until slightly frothy.
2. Add milk and oil, whisk well.
3. Sift in the flour gradually, mixing until you get a smooth batter (not too thick, should be pourable).
4. Heat a non-stick pan on medium heat and lightly grease it with oil.
5. Pour a ladle of batter and spread gently (don’t make it too thin).
6. Cook until bubbles appear on top, then flip and cook the other side until golden brown.
7. Serve warm with honey, jam, chocolate spread, or fruit.
👉 If you want them extra fluffy, you can add **½ tsp baking powder** (optional, but makes a big difference).
5
🥟 Aloo Samosa Recipe
Ingredients:
For Dough (samosa covering):
All-purpose flour (maida) – 2 cups
Oil or ghee – 3 tbsp
Salt – ½ tsp
Water – as needed (for kneading)
For Filling:
Potatoes – 3 medium (boiled & mashed)
Green peas – ½ cup (optional)
Green chilies – 2 (finely chopped)
Ginger – 1 tsp (grated)
Cumin seeds – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Red chili powder – ½ tsp
Garam masala – ½ tsp
Amchur (dry mango powder) or lemon juice – ½ tsp
Fresh coriander leaves – 2 tbsp (chopped)
Salt – to taste
Oil – 1 tbsp (for frying filling)
Oil – for deep frying samosas
---
Method:
1. Prepare Dough:
Mix flour, salt, and oil/ghee in a bowl.
Rub with fingers until crumbly.
Add water gradually and knead into a stiff dough (not soft).
Cover and let it rest for 30 minutes.
2. Make Filling:
Heat 1 tbsp oil in a pan.
Add cumin seeds, ginger, green chilies. Sauté for a few seconds.
Add boiled potatoes and peas.
Mix in all spices: coriander powder, cumin powder, red chili powder, garam masala, amchur/lemon juice, and salt.
Stir well and cook for 2–3 minutes.
Add chopped coriander leaves, mix, and cool the filling.
3. Shape Samosas:
Divide dough into small balls. Roll each into an oval (not round).
Cut into two halves (semi-circles).
Take one half, form a cone by joining edges with water.
Fill with potato mixture.
Seal the top tightly with water. Repeat with all.
4. Fry Samosas:
Heat oil on medium flame.
Fry samosas on medium-low heat until golden and crisp.
Drain on tissue.
---
🍽 Serve with:
Green chutney
Tamarind chutney
Or ketchup if you like simple
Ingredients:
For Dough (samosa covering):
All-purpose flour (maida) – 2 cups
Oil or ghee – 3 tbsp
Salt – ½ tsp
Water – as needed (for kneading)
For Filling:
Potatoes – 3 medium (boiled & mashed)
Green peas – ½ cup (optional)
Green chilies – 2 (finely chopped)
Ginger – 1 tsp (grated)
Cumin seeds – ½ tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Red chili powder – ½ tsp
Garam masala – ½ tsp
Amchur (dry mango powder) or lemon juice – ½ tsp
Fresh coriander leaves – 2 tbsp (chopped)
Salt – to taste
Oil – 1 tbsp (for frying filling)
Oil – for deep frying samosas
---
Method:
1. Prepare Dough:
Mix flour, salt, and oil/ghee in a bowl.
Rub with fingers until crumbly.
Add water gradually and knead into a stiff dough (not soft).
Cover and let it rest for 30 minutes.
2. Make Filling:
Heat 1 tbsp oil in a pan.
Add cumin seeds, ginger, green chilies. Sauté for a few seconds.
Add boiled potatoes and peas.
Mix in all spices: coriander powder, cumin powder, red chili powder, garam masala, amchur/lemon juice, and salt.
Stir well and cook for 2–3 minutes.
Add chopped coriander leaves, mix, and cool the filling.
3. Shape Samosas:
Divide dough into small balls. Roll each into an oval (not round).
Cut into two halves (semi-circles).
Take one half, form a cone by joining edges with water.
Fill with potato mixture.
Seal the top tightly with water. Repeat with all.
4. Fry Samosas:
Heat oil on medium flame.
Fry samosas on medium-low heat until golden and crisp.
Drain on tissue.
---
🍽 Serve with:
Green chutney
Tamarind chutney
Or ketchup if you like simple
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