Cumin Pancake With Hummus Recipe
Scrape into a serving bowl, cover and chill. Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency. Fold the cumin seeds into the batter. Add teaspoons of the sunflower oil to a small frying pan and heat over a medium heat.
Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter. Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely. When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Cook until they are golden brown and blistered on one side. Remove the hummus from the fridge and garnish with the whole chickpeas and a pinch of paprika. Cut the pancakes into triangles and serve alongside the hummus. Want to share this recipe with your family and friends, Click the button below to send them an email or save this to your favorite social network.
Flip over the semolina pancake and cook after one side cooks. You would find that the vegetables are all nicely immersed in the pancake. Wait for just around 30 seconds, such that the top gets nicely cooked as well and there is a nice golden color on the toppings. The pancake is now ready.
Garnish the Semolina pancake with chopped coriander and serve with tomato sauce! Check out the Kitchen Library YouTube Channel for the finest selections in Indian Cuisine and more such recipes. And to stay updated with new and exciting recipes every Wednesday and Saturday, subscribe to the YouTube channel for Kitchen Library! Author's Bio: Harshad has been into freelance writing for some time now.
Has a Cooking Time of only 10 minutes! Who Doesn't Like Eating Waffles, Waffles are a famous food throughout the world. There are many different ways to make waffles and they can be eaten as a snack, a breakfast food, or even as a desert. You can eat them plain, add Maple Syrup, or any Fruit Topping. Add some Home Made Coconut Ice Cream with Caramelized Bananas on top with a little whipped cream, and you have an irresistible desert! This recipe is a Southeast Asian Khmer Cambodian Recipe that was influenced by the French during the Colonial Period.
Of course, as Cambodians always do, they made a recipe into their own using Coconuts which are native to the region! Eggs 2 Break the eggs and separate the whites from the yolks. Salt Just a Pinch! Break the Eggs and Separate the whites from the yolks. Combine the Rice Flour, Coconut Milk, Sugar and Egg Yolks in a bowl and mix until just combined; don't over mix and thin out the batter! Whisk in the Egg Whites and the Salt until stiff peaks form and fold gently into the waffle mixture.
Cambodia has a long and interesting history, including one of the worst atrocities to ever happen to a single country. The Khmer Rouge killed millions of innocent people in this genocide. Want to learn how to make Pickles in only 24 Hours, This recipe is easy to use and takes less than a half hour to prepare, but needs to sit overnight to marinate.
Sick of the same old salad, Want a new Healthy Recipe, This Recipe combines Raw Vegetables and Fruit with a selection of Fine Herbs and Spices. It is also a healthy dish because of the Ingredients used. Traditionally, this dish is cooked in an earthenware pot. These pots are usually hand-made in the Kampong Chang region.
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