Serve the pancakes warm with honey and maple syrupKheema frankie

Ingredients
For the filling
1 1/2 cup kheema
2 medium-sized onions
2 tomatoes
2 green chillies
One-inch ginger piece
3-4 garlic pods
2 tbsp fresh dhania leaves
2 tbsp oil
2 tsp red chilli powder
1/2 tsp haldi powder
1 tsp garam masala
Salt to taste
1 tsp chaat masala
4 tbsp dhania and pudina chutney

For the roti
1/2 cup maida
1/2 cup atta
Salt to taste
Water

Method
1. Clean and wash kheema and set aside.
2. Wash and chop the onions, tomatoes, green chillies, ginger and garlic. Set aside.
3. Clean, wash and chop fresh coriander leaves. Set aside.
4. Heat oil in a pan. Add ginger, garlic, and green chillies and stir-fry for a while.
5. Add some chopped onions and saute for two to three minutes or till they turn golden brown.
6. Add kheema, red chilli powder, haldi powder and garam masala powder. Stir continuously till the kheema becomes tender.
7. Add chopped tomatoes and salt and continue cooking till the kheema is completely cooked. Add chopped dhania leaves, cover with lid and remove from flame.
8. For the rotis, sieve the maida, atta and salt.
9. Knead them with enough water to form a fine dough. Cover with damp cloth and set aside for ten minutes.
10. Divide the atta into eight portions. Make balls and roll out each ball into a thin roti of six-inch diameter.
11. Cook the rotis on a hot tawa.
12. To make the frankies, take a roti, place a small portion of the cooked kheema in the centre. Add some chopped onions and dhania and pudina chutney. Sprinkle chaat masala powder.
13. Roll the roti and serve hot.

Cheese brunch bake

Ingredients
8 slices of bread
4 slices of cheese
4 tbsp small pieces of meat (ham/chicken/bacon)
4 eggs, beaten
2 cup milk
3/4 tsp salt
1/4 tsp pepper
1 tbsp onion, chopped
1 tsp mustard sauce

Method
1. Grease an ovenproof baking dish.
2. Place four slices of bread in a dish. Put a slice of cheese on top of each bread slice.
3. Sprinkle meat pieces over the cheese slice. Top with four other slices of bread.
4. Beat the eggs until frothy. Stir in the milk, salt, pepper, onion and mustard sauce.
5. Pour the egg mixture over the bread slices. Cover the baking dish and refrigerate for 12 hours.
6. Preheat oven to 325 degree Celsius. Bake the bread and meat for about one hour. Serve hot.

Contributed by Neela Joshi, resident of Link Road

Freezer French toast

Ingredients
3 eggs
1 cup light cream
3 tbsp sugar
1 tsp vanilla
1 cup cornflakes / cereal crumbs
8 one-inch thick slices of French bread (baguette)

Method
1. Mix eggs, cream, sugar and vanilla in a bowl.
2. Dip the French bread slices in the egg mixture, leaving the bread in the bowl for a few minutes so that it absorbs more egg mixture.
3. Dip bread in the cornflake crumbs to coat. Place on a cookie sheet. Freeze until firm.
4. Preheat the oven to 425 degrees Celsius. Place frozen French toast pieces on a greased cookie sheet and bake for 15 to 20 minutes till crunchy. Serve.

Plain pancakes

Ingredients
1 cup flour
2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
3/4 cup milk
2 tbsp butter
2 eggs, beaten
2 tbsp honey

Method
1. Mix all the ingredients and beat well till they form a smooth batter. Be careful that lumps do not form.
2. Heat butter in a nonstick pan. Spoon batter into the pan.
3. Flip the pancake when one side turns brownish. Serve warm topped with honey or toppings of your choice.

Contributed by Gauri Jog, a resident of LBS Marg

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