To be more specific, Meatball Korma!
It was soooooooooo good. And I’m not just saying that because the woman gave birth to me.
I loved how the meatballs were tender and juicy, and the gravy? Just the right consistency. It was creamy but not to the point of overindulgence. My mom intended for us to eat it with pita bread (as pictured) but I ate it with her yellow rice. I wish I took a picture of that but man, I was busy
stuffing my face eating demurely like a proper lady.
Recipe coming up in a later post, because I’m nothing if not mysterious. And by mysterious I mean my mom is at work and I don’t really know the recipe. Have a good day everyone!
*Also, thank you for the shout-out Foodpress and HELLOOOOO new readers!*
And thus, these Baked Extra-Spicy Hot Wings were born.
Enough blabbering, onward with the recipe!
Nothing special really, they are just regular pancakes! Turns out food dye + any batter = fun. I wish I remember where I got this pancake recipe from, but I’ve been using it for years and years. In fact, this is my reference. A note on my fridge, cutting-edge stuff.
*makes 8 medium sized pancakes*
1½ cup flour
4 tbsp sugar
1¾ tbsp baking powder (basically 2 scant tbsp)
1 tsp salt
1½ cup milk
3 tbsp vegetable oil
1 tsp vanilla
- whisk the dry ingredients together in a medium bowl
– in a measuring jug, whisk all the wet ingredients together
– slowly add the wet into the dry, folding in with a spatula until well mixed
– divide batter into 4 portions, add food colouring to each portion
– in a pan, melt some butter and with a ¼ cup, scoop the batter into the pan
– when bubbles start to appear around the top of the pancake (about 3 minutes), flip to the other side and cook for another 2 minutes
– serve with butter and syrup (candles not necessary, but always encouraged)
This colourful stack of pancakes is dedicated to you reading this! Thank you for coming back/dropping by/chancing upon this blog, I appreciate every one of you. Especially you mom!
Now let them eat (pan)cake!