We're just a fortnight away from the holy month of Ramadan now. Its the month of a lot of cooking, praying and fasting. I am finding the thought a bit overwhelming. And the summer this time looks quite horrid with long sultry days. Just keeping my fingers crossed for some luck with the weather.
We have a nice restaurant in Muscat selling only pancakes - hundreds of varieties, most of them similar, generating similar tastes. The base of the pancake is still the same that they use for all types of pancakes. But the fillings inside is what that creates the variety and we were totally confused choosing it for ourselves. I being as fan of stir-fries ended up choosing the Chinese version and the recipe that I have put up today is an extended version of what I ate at the restaurant. So check out the recipe for this pancake with a twist. Feel free to make different stuffing this way and your own version of a stuffed pancake. They taste delicious.
INGREDIENTS:
For Pancake Batter:
1 cup rice soaked overnight in water
1/4 cup black gram lentils soaked along with rice overnight
Salt to taste
For the final stuffed pancake:
Pancake batter as needed
Butter as needed
Schezwan Sauce as needed
Cheese as needed
For Vegetable Filling:
Oil - 1 tsp
Cabbage - 1 cup sliced thinly
Carrot - 1 medium size sliced into strips
Capsicum - 1 sliced thinly
Onion - 1 medium size sliced thinly
Schezwan Sauce - 1.5 tblspn
For Schezwan Sauce:
1/4 cup oil
7 whole red peppers
2 Tbsp garlic
2 Tbsp ginger
1/2 tsp chilli powder
2 Tbsp corn flour mixed in a cup of water
1 Tbsp vinegar
1 tsp soya sauce
1 tsp chilli sauce
2 tsp black pepper powder (optional)
1 tsp salt
HOW TO MAKE:
For the Pancake batter:
1) Grind the soaked pancake batter ingredients to a smooth paste and mix it with a tsp of salt.
2) Allow this batter to ferment for 6 to 8 hours in a warm place till it looks a bit frothy. Stir it well before using it.
For the Schezwan Sauce:
1) In a sauce pan take the whole red peppers. Add 1 cup of water and bring it to boil. Simmer it for 5 mins.By this time the chillies must have plumped up. Drain chillies.
2) Reserve the water, you need that for grinding. Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.
3) Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.Now add in the chilli paste and mix well.
4) Now add in the rest of the ingredients for the schezwan sauce.Mix well.Simmer this sauce for 5 to 8 mins.Now the sauce is done. Cool this and store in a clean air tight container refrigerated.
For the Veg Stir Fry:
1) Heat oil in a pan till smoking hot, add in all veggies except sauce. Toss well for 2 to 3 mins.
2) Now add in schezwan sauce and toss well. Set aside.
For the Stuffed Pancake:
1) Heat a pancake pan or a flat pan, take a ladle full of the pancake batter and spread it in circles.
2) Wait for a minute till the pancake starts getting lightly browned and is easy to turn without breaking.
3) Dollop a tsp of butter and little schezwan sauce. Spread it evenly. Now top with veggies and cheese. Fold and serve.
4) Make all the pancakes this way. Or slice them into halves & serve them hot or with some schezwan sauce.
We have a nice restaurant in Muscat selling only pancakes - hundreds of varieties, most of them similar, generating similar tastes. The base of the pancake is still the same that they use for all types of pancakes. But the fillings inside is what that creates the variety and we were totally confused choosing it for ourselves. I being as fan of stir-fries ended up choosing the Chinese version and the recipe that I have put up today is an extended version of what I ate at the restaurant. So check out the recipe for this pancake with a twist. Feel free to make different stuffing this way and your own version of a stuffed pancake. They taste delicious.
INGREDIENTS:
For Pancake Batter:
1 cup rice soaked overnight in water
1/4 cup black gram lentils soaked along with rice overnight
Salt to taste
For the final stuffed pancake:
Pancake batter as needed
Butter as needed
Schezwan Sauce as needed
Cheese as needed
For Vegetable Filling:
Oil - 1 tsp
Cabbage - 1 cup sliced thinly
Carrot - 1 medium size sliced into strips
Capsicum - 1 sliced thinly
Onion - 1 medium size sliced thinly
Schezwan Sauce - 1.5 tblspn
For Schezwan Sauce:
1/4 cup oil
7 whole red peppers
2 Tbsp garlic
2 Tbsp ginger
1/2 tsp chilli powder
2 Tbsp corn flour mixed in a cup of water
1 Tbsp vinegar
1 tsp soya sauce
1 tsp chilli sauce
2 tsp black pepper powder (optional)
1 tsp salt
HOW TO MAKE:
For the Pancake batter:
1) Grind the soaked pancake batter ingredients to a smooth paste and mix it with a tsp of salt.
2) Allow this batter to ferment for 6 to 8 hours in a warm place till it looks a bit frothy. Stir it well before using it.
For the Schezwan Sauce:
1) In a sauce pan take the whole red peppers. Add 1 cup of water and bring it to boil. Simmer it for 5 mins.By this time the chillies must have plumped up. Drain chillies.
2) Reserve the water, you need that for grinding. Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.
3) Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.Now add in the chilli paste and mix well.
4) Now add in the rest of the ingredients for the schezwan sauce.Mix well.Simmer this sauce for 5 to 8 mins.Now the sauce is done. Cool this and store in a clean air tight container refrigerated.
1) Heat oil in a pan till smoking hot, add in all veggies except sauce. Toss well for 2 to 3 mins.
2) Now add in schezwan sauce and toss well. Set aside.
For the Stuffed Pancake:
1) Heat a pancake pan or a flat pan, take a ladle full of the pancake batter and spread it in circles.
2) Wait for a minute till the pancake starts getting lightly browned and is easy to turn without breaking.
3) Dollop a tsp of butter and little schezwan sauce. Spread it evenly. Now top with veggies and cheese. Fold and serve.
4) Make all the pancakes this way. Or slice them into halves & serve them hot or with some schezwan sauce.
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