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instructions of Apple & Cinnamon Scotch Pancakes

1. You need of SR flour.
2. You need of Egg.
3. It's of milk of choice.
4. Prepare of bicarbonate of Soda.
5. You need of Red Apples (I used Gala).
6. It's of Cinnamon.
7. Prepare of Zest of 1 orange.
8. It's of Butter.
9. It's of Natural yoghurt.
10. Prepare of Honey.

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Apple & Cinnamon Scotch Pancakes ingredients

1. Mix all ingredients except apple. Leave mix to rest for 20mins.
2. Grate apples & add to pancake mixture.
3. Fry in butter for a few minutes on each side over a medium heat.
4. Serve.

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Coconut Chocolate Nuts Oatmeal. A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. I substitute milk chocolate for semi-sweet morsals and use sweetened coconut. Sorry not a fan of nuts so I leave them out.

It's always interesting to post a recipe on here with white chocolate since many of you are white chocolate haters. I tend to be loyal to those cookies wherein real, live chocolate chips reside also. Coconut, chocolate and nuts… I mean, whats better? You succeed boiling steam Coconut Chocolate Nuts Oatmeal employing 8 modus operandi along with 5 together with. Here you go manage.

instructions of Coconut Chocolate Nuts Oatmeal

1. Prepare 50 g of rolled oats.
2. You need 1 tsp of cocoa powder.
3. Prepare 125 ml of water.
4. It's 125 ml of milk of choice.
5. It's 1 tsp of honey or maple syrup.
6. It's Pinch of salt.
7. It's 1 tbsp of nuts of choice.
8. Prepare 5 g of shredded coconut.

Coconut, chocolate and nuts… Triple Chocolate Oatmeal is a super decadent yet totally healthy breakfast. It's made with coconut milk and topped with easy to make chia and nut clusters. Soft and chewy coconut oatmeal cookies that are dotted with chocolate chips! These soft and chewy coconut macadamia nut cookies are baked until the edges are crisp, then drizzled with white chocolate for an extra decadent I'm crowning today's coconut macadamia nut cookies the queen cookie of summer.

Coconut Chocolate Nuts Oatmeal prescription

1. In a saucepan, add oats, cocoa powder, milk, water, and salt on medium heat..
2. While stirring, bring mixture to boil..
3. Once boiling, reduce heat to medium-low or low and keep stirring for 5-7 minutes..
4. After 5-7 minutes, cover saucepan with lid and turn off heat. Let rest for ~2 minutes..
5. Add shredded coconut, nuts, and honey/maple syrup..

They're just like my white chocolate macadamia nut cookies. Oatmeal Coconut Chocolate Chip Cookie Recipe. There's no butter in these cookies. There is, however, chocolate oozing everywhere. These oatmeal coconut chocolate chip cookies are packed with oats, shredded coconut, and semi-sweet chocolate chips.

Shahi Paneer.

You work simmering heat Shahi Paneer accepting 25 ingredients also 6 along with. Here you are arrive.

technique of Shahi Paneer

1. You need of For gravy masala.
2. Prepare 4 of tomatoes.
3. It's 2 of onions.
4. Prepare 6 of cashew nuts.
5. You need 6 of almonds.
6. It's 1/2 teaspoon of cumin seeds.
7. You need 4 cloves of garlic.
8. You need 1 inch of ginger.
9. Prepare 1 teaspoon of Salt.
10. You need 2 of cardamom.
11. It's 1 inch of cinnamon stick.
12. It's 1 of black cardamom.
13. It's 3 of cloves.
14. It's 1 tablespoon of butter.
15. You need 1-1.5 cup of water.
16. You need of Final dish.
17. You need 2 tablespoons of butter.
18. You need 1 teaspoon of red chilli powder.
19. Prepare 1/2 teaspoon of turmeric powder.
20. You need 1 tablespoon of chopped coriander.
21. It's 200 grams of paneer.
22. Prepare 1 teaspoon of sugar.
23. It's to taste of Salt.
24. Prepare 150 ml of single cream.
25. Prepare 1 teaspoon of kasuri methi.

Shahi Paneer process

1. Heat a pan and add roughly chopped tomatoes, onions (big chunks are fine!), cashews, almonds, cumin seeds, garlic cloves, ginger, salt and all the spices and butter..
2. Once the butter has melted, add the water, cover and cook till it softens. About 10-15 minutes on a medium-high flame. Once the tomatoes have softened, set aside and let it cool..
3. Once cooled, remove the spices from the mixture (cloves, cardamoms and cinnamon) and add the mixture to a blender. Blend till it’s a smooth paste That’s not too thick. (Not removing the spices will result in a strong flavour which isn’t what you need). Strain the mixture through a sieve to remove any bits..
4. Heat a pan and add two tablespoons of butter. Add the chilli and turmeric powder along with the Coriander and mix into a paste. Add the paneer cut into small cubes and evenly coat with the paste for about two minutes..
5. Next add the gravy mixture and stir. If there’s any mixture stuck to the bowl mix it with some water and add it. Add the cream, sugar and salt to taste and cook on a medium flame. Also add kasuri methi..
6. Cook for about ten minutes and your dish is ready to serve. Tastes best with jeera rice :).

Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF.

You complete steeping scald Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF applying 14 procedure together with 5 moreover. Here is how you rack up.

technique of Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

1. Prepare of butternut squash, cubed.
2. You need of red bell pepper, diced.
3. You need of yellow/green bell pepper, diced.
4. You need of red onions, cut into wedges.
5. You need of harissa paste (recipe on my profile).
6. You need of oil.
7. Prepare of onion, sliced.
8. You need of garlic, finely chopped.
9. You need of square piece of ginger, finely chopped.
10. Prepare of chilli, deseeded and finely chopped.
11. It's of spinach, chopped.
12. Prepare of brown rice.
13. Prepare of vegetable stock.
14. Prepare of salt & pepper to taste.

Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF compound

1. Preheat the oven to gas 6 / 200C / 400°F and line a baking tray with foil.
2. Put the cubed squash, peppers and red onion on the tray and dot over the harissa paste. Toss it together and roast for 40 minutes until soft and starting to char at the edges.
3. Meanwhile put the oil in a saucepan and add in the onion, garlic, ginger and chilli. Cook over a medium heat until the onion is translucent then add the spinach, rice and vegetable stock.
4. Bring to the boil then turn down to a simmer, cover and cook until the stock has been absorbed into the rice, around 20 - 25 minutes.
5. Season the pilaf with salt and pepper then plate with the roasted vegetables.

Chicken Paprik (Malaysians' Favorite). Our Paprika Brings A Bright, Sweet Pepper Flavor & Vivid Red Color To Any Dish. At least once a week, after the tedious and boring lectures at the college, Mr. Rasa Malaysia and our best friends would descend to the Malay warung (Malay food stall) right outside of our college.

It is called Chicken Paprika but I was expecting some more depth and maybe a more complex flavor. Maybe if I used sweet along with smoky it would be more to my tastes. Hungarian Chicken Paprikash is a traditional Hungarian dish made from simple, real food ingredients. You go for it roasting toast Chicken Paprik (Malaysians' Favorite) working 22 technique as a consequence 5 moreover. Here is how you do justice.

method of Chicken Paprik (Malaysians' Favorite)

1. It's of 1.
2. Prepare 700 g of - chicken - cubed.
3. Prepare of 2.
4. Prepare 3-4 tbsp of cooking oil.
5. Prepare 4 of garlic - crushed.
6. It's 1 stalk of lemon grass - cut & bruised.
7. It's 2 tbsp of Chilli Paste.
8. Prepare 6 of kaffir lime leaves.
9. You need of 3.
10. It's 1/2 C of sliced carrot.
11. Prepare 1 C of cauliflower.
12. You need 1 C of bean/string beans.
13. Prepare 1 of large brown onion - sliced, big.
14. It's of 4.
15. You need 3 tbsp of Chilli sauce.
16. Prepare 3 tbsp of Tomato ketchup.
17. Prepare 3 tbsp of oyster sauce.
18. Prepare 2 tsp of chicken seasoning powder.
19. Prepare of (or use salt to taste).
20. It's 2 tsp of corn flour + 1/2 C water.
21. Prepare of 5. Optional - add last.
22. You need 2 of tomatoes - deseeded & chopped.

Succulent pieces of chicken are simmered in the most flavorful sauce, made with the best Hungarian Paprika with a cream base. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all.

Chicken Paprik (Malaysians' Favorite) method

1. Step 1 - Prepare ingredients; cube chicken into small bite size, season with some salt and fry for few minutes to almost cooked. Keep aside..
2. Crush garlics. Cut a stalk of lemongrass into two 8cm & lightly bruise them. Soak & soften cut, deseeded dried chillies in hot water then Blend with 2 tbsp of oil & a pinch of salt. Blend into smooth paste. Use 2 tbsp of this paste for this dish. Add more if prefer it hot. Keep the rest in the fridge. We make a lot as we use this often in many other asian dishes. Next blanch cauliflower in hot water for few minutes. Put aside. Slice onion. Mix 2 tsp of corn flour with 1/2 C of water..
3. Step 2 - heat oil in a wok. Sauté garlic & lemon grass until fragrant. Add chilli paste, keep stirring until paste is fully cooked. Add kaffir lime leaves..
4. Step 3 - add in veggies and chicken..
5. Step 4 - Next, add in all the sauces, seasoning and corn flour mixture. Stir to combine, taste & adjust. let it simmer until sauce is thickened. Dish should have some gravy but not too much. Add 1/4 C of extra water only if necessary. Adjust accordingly. Serve with white rice. Dish can be reheated in the microwave or on the stove before serving..

Kebab, sometimes spelled as Kabob or Kebob, are marinated meat threaded on skewers and grilled over fire. Kebab is one of the most delicious food ideas ever invented. Chicken Kebab is my favorite as they are so juicy and delicious. They are very easy to make and this chicken kebab recipe is the only recipe you'll need this summer! Lay the chicken thighs skin-side down.

Chai Spiced Smoothie.

You be responsible baking sauté Chai Spiced Smoothie working 6 technique including 1 so. Here you are effect.

compound of Chai Spiced Smoothie

1. Prepare 1 of banana.
2. Prepare 250 ml of dairy free milk.
3. You need 1/4 tsp of ground cinnamon.
4. You need 1/4 tsp of ground ginger.
5. Prepare pinch of ground cloves.
6. You need 1/8 tsp of ground ginger.

Chai Spiced Smoothie step by step

1. Place all of the ingredients into a blender Blitz until smooth Pour into a glass and sprinkle with some extra cinnamon.

Indian Street Style Potato Chaat.

You move boiling percolate Indian Street Style Potato Chaat practicing 13 procedure moreover 11 as a consequence. Here you go sew up.

ingredients of Indian Street Style Potato Chaat

1. Prepare 400 g of Potatoes boiled peeled.
2. Prepare 2 tbsp of Cornflour heaped.
3. Prepare to taste of Salt.
4. It's 100 g of paneer chopped.
5. It's 2 of green chilli chopped.
6. You need 1 inch of ginger pc of ginger chopped.
7. It's 2 Tbsp of raisins/ kishmish.
8. Prepare of Red chilli powder.
9. It's of chaat masala powder.
10. Prepare leaves of coriander.
11. You need 1/4 cup of Green chutney.
12. You need 1/4 cup of tamarind chutney.
13. Prepare 1 cup of yogurt /dahi.

Indian Street Style Potato Chaat process

1. Mash the boiled potatoes properly using a potato masher if you want to use a grater that is fine too. Make sure there are no lumps. Add cornflour to the mashed potatoes as well as salt to taste..
2. Now mix the dough well till cornflour is uniformly mixed. Keep the dough aside and make a filling for the tikki..
3. To make the filling heat up one tbsp oil in the pan, add chopped ginger and chopped coriander to it. Cook for a minute and add chopped green chilies..
4. Now add salt, chopped paneer and raisins. Cook for 4-5 minutes and keep this aside..
5. Now to make Aloo tikki, divide the dough into 5 equal parts. Grease the palm of your hand with a little bit of oil. flatten the dough and in the center place the spoonful of paneer filling..
6. Now close the dough and bring it back in the centre so that filling in enclosed in the patty/Tikki. Likewise, make all the aloo tikkis..
7. Now heat 4-5 tbsp oil in a pan, when the oil is heated through, turn the flame to low-medium and shallow fry the aloo tikki while pressing with a spatula from time to time till you get perfectly golden brown crispy aloo tikki..
8. Now to assemble them, you can serve tikki in a bowl or a plate..
9. First of all, add a big spoonful of yoghurt/curd mixed with salt. Place the tikki over it and drizzle some more curd..
10. Now top it with sweet tamarind chutney and spicy and tangy green chutney. Sprinkle chaat masala, red chilli powder and finally some sev. Garnish with fresh coriander leaves and serve the Aloo tikki chaat immediately..
11. Tag @appetizing.adventure on Instagram if you make this!.