Saturday, June 30, 2012

Swedish Pancakes (Crepes)


6 eggs
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon salt
4 cups milk
2 cups flour

Beat the eggs, milk, sugar, salt together.  Beat in melted butter. Last beat in the flour (use an electric beater for best results) until thoroughly combined.  

Heat a frying pan over medium-lo heat (setting 3), lightly grease with oil.  When hot, pour about 1/4 to 1/3 cup of batter into frying pan.  Tilt pan to evenly coat the pan with the batter.  When the bottom of the pancake JUST starts to turn golden brown, flip and cook on the other side for about 30 seconds. Remove from heat and let sit for a minute or two until soft and pliable, then roll up.  Thoroughly stir batter each time before pouring into frying pan as the flour tends to settle on the bottom.

Serve with fresh fruits, marmalade, whipped cream. Another favorite filling of the hubby's is coconut, sweetened with sugar. 

Evenly spread the batter by tilting the pan

The pancake is ready to turn over

Gently lift with finger tips - it should be golden brown on the bottom.
Then, use a spatula to flip it over.

 Cooking on the reverse side

 The finished product prior to rolling up
A Swedish pancake, filled with fruits and whipped cream

Monday, June 4, 2012

Mutton Biryani

1.5 lbs mutton (goat), cut in 1" cubes
1/2 teaspoon turmeric powder
1/2 teaspoon pure red chili powder
1 teaspoon coriander powder
1/2 teaspoon ground black pepper

1/4 cup yogurt
1 tablespoon lemon juice

3 tablespoons butter
2 bay leaves
1 star anise
6 cloves
6 cardamom pods, lightly crushed
1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon fennel seeds
1 large onion, thinly sliced
2 or 3 serrano peppers (4-5 thai green chiles), sliced lengthwise
2 small roma tomatoes, chopped
1 head garlic, peeled
1" piece ginger, peeled and rough chopped

1/2 cup loosely packed mint leaves, washed and rough chopped
1/4 cup loosely packed coriander leaves, washed and rough chopped
2 cups basmati rice
1 1/2 cups water mixed with 1/2 cup yogurt
2 teaspoons salt

Marinate the mutton with turmeric, chili, coriander, 1/4 cup yogurt and lemon juice.  Meanwhile, melt butter in a pressure cooker (or heavy bottom pan).  Add to this the whole seasonings: bay leaf, anise, cloves, cardamom, cinnamon, peppercorns, fennel seeds.  Saute for about a minute then add onion and green chiles.  Saute until onion is browned.  Meanwhile, make a paste of the garlic and ginger.  Add to browned onion and saute for a minute.  Add tomatoes and continue to saute for 5 to 7 minutes until softened.  Stir in mint and coriander as well as marinated mutton.  Cover and pressure cook for 6 whistles.  (Or, allow to simmer on low heat in a heavy bottom pan with a tightly fitted lid until tender.  This may take up to 1 hour.)  Once heat is released, open the pressure cooker, stir in rice, water/yogurt mixture and salt.  Cover and cook for 12-15 minutes on medium heat, switch off and allow the heat to naturally release.