BACHELOR SPECIAL BURITTOS

MINI-BURRITOS:- 
Serves:- 5 
Making Time:-20 minutes

 Burritos is a type of hand held take out Mexican food. This one is really very easy to make and very feeling. I have used Old El Passo's products to make this as i am posting this specially for bachelors and working women. If you don't want to spend the money on ready made Old El Passo products and you don't want to use the tin products,then you can make these products at home using Rajma. I Will post the Home made recipe soon.This recipe is specially for my dear friends and followers who have requested to post it on my blog. So here is the recipe.
Ingredients:-
1)Mini Tortillas 1 pack
2)Re- fried beans paste 3 table spoons (I used Old Elpasso brand)
3)Mexe-Beans 2 to 3 table spoons (For filling  and rest for topping)
4)Cooked Rice 1 cup
5)Chopped lettuce 1 cup
6)Chopped Capsicum 1 cup
7)Avocado 1 number
8)Grated Mozzarella Cheese 1 cup
9)Nachos 1 cup
10)Salsa Sauce 1 bottle(I used Old elpasso salsa)
11)Sour cream 1 pack
Directions:-
1)Open the re-fried bean can and mexe-bean can,heat the contents in a pan or microwave in a microwave safe bowl separately.
2)Mix the hot cooked rice, the 3 tablespoons of hot re-fried beans paste and 2 to 3 tablespoons of Mexe-beans thoroughly.
3)Warm the tortillas according to packet instructions.
4)Keep all the ingredients handy.
5)Place the tortillas in a microwave safe dish,spread the rice and re-fried-beans mixture
8)Add in mexe-beans,cheese,1 tea spoon salsa,few capsicum slices.
9)Roll the tortilla gently.Top with the grated cheese and microwave for 30-40 seconds or till the cheese melts.(Refer the pictures)
10)Remove from the microwave and top with nachos,salsa,avocado,lettuce and sour cream(optional)
11)Serve Immediately.And enjoy the restaurant test of Mexican food right in your home comfort.
(Note:- The refried-beans paste,the mexe-beans and the tortillas can be made at home also.Soon will share the how to.Till then try and enjoy this easy recipe. Thank you .)
                                             
                                            ENJOY!

Spicy Egg Plant Bruschetta

Egg plant Bruschetta:- 
Preparation time:- 10 minutes
Cooking time:- 10 to 12 minutes
Ready In:- 15 TO 20 minutes
Serves:- 4

Hello my dear followers and visitors. My Sunday brunch last week was eggplant bruschetta with a Indian touch. Bruschetta is an Italian dish (pronounced as brus'ketta) it consists of a grilled bread rubbed with garlic and topped with olive oil,many variations can be made as per our likes.The most popular topping on it is chopped tomatoes and basil leaves. In Italy it is served as a snack or appetizer. The recipe i have prepared  also have some variations, instead of grilling the bread i toasted it for 1 and 1/2 minutes and i prepared the Eggplant topping with a Indian spicy touch.The topping i have prepared for bruschetta can be rolled in chapati/paratha and can be used as a Tiffin menu, if you want to make it for kids then just adjust the spice level.The eggplant topping is simply an idea born in my mind while watching a morning TV show Better homes and Gardens,in this show the lady used vertically sliced and barbecued eggplant,but i prepared this topping as per my taste buds and ideas and it turned out pretty well. So just give it a try and see how you find it and please leave a comment about your experiences.  My hubby liked it very much ,that's special because? he hates Brinjal still he enjoyed eating it giving a green signal for next time :). So here is the recipe.
Ingredients:-
1) Big Size Brinjal /Eggplant 1 number(Cut in cubes)
2)Chopped Tomato big size 1 number
3)Chopped Spring onions 3 to 4 numbers
4)Garlic Grated 1 tea spoon
5)Ginger grated 1 teaspoon
6)Green chilies Slit in the middle 3 to 4 numbers(Cut the slit green chili in big pieces)
7)Turmeric powder 1/4 tea spoon
8)Olive Oil 1 table spoon for Steaming Brinjal
9)Olive Oil 2 table spoons for preparing topping
10)Cumin seeds 1 tea spoon
11)Slat to taste
12)Chopped Coriander 1 table spoon.
Directions:- 
1)Heat one table spoon of oil in a deep pan/kadhai or wok ,add in the brinjal cubes,fry for 2 minutes stirring in between. After 2 minutes cover and cook the brinjal till cooked and soft or for 8 to 10 minutes ,don't forget to stir in between.
2)When the Brinjal cubes are soft and cooked mash it with the help of a masher. Small chunks are fine,do not over mash(Refer the pictures)
3)When the brinjal mash is ready keep aside.
4)Heat 2 table spoons oil in a wok/deep pan or kadhai.,add in cumin seeds,allow it to splutter
5)Add in chopped spring onions,stir for 1 minute,add in green chilies stir well
6)Add in grated garlic,stir for 30 seconds add in garlic grated,stir for 30 to 40 seconds.
7)Add in red chili powder,mix well add in turmeric mix ell
8)Add in salt,mix well. And add chopped tomatoes,stir for a minute.
9)Add in mashed eggplants or Brinjal,stir well so that the brinjal gets mixed well with all the spices
cook for 1 to 2 minutes,add in chopped fresh coriander,turn off the heat and keep aside
Ingredients For Preparing The Bruschetta:-
1)Bruschetta Bread
2)Egg plant Topping
3)Chopped Fresh Tomato 1 number
4) Sun dried Tomato
5) Feta Cheese
6)Fresh Coriander
How to Proceed:-
1)Toast the Bruschettas in a toaster for 1 and 1/2 minutes
2)Spread some eggplant topping
3)Top with sun dried tomatoes
4)With chopped fresh tomatoes
5)Top with some feta cheese,sprinkle some basil leaves
6)Garnish with coriander and serve with a glass of juice.Perfect break fast or snack or appetizer is ready.
                                                    ENJOY!  

VADA PAV(Bombay Burger)

Vada Pav:-
Preparation time:- 20 minutes
Cooking + Frying Time:-15 minutes
Makes:- 10 to 12 numbers of Vadas

 Vada Pav is hugely popular street food in Mumbai India.It consists of a potato vada that is potato fritter,sandwiched between two slices of a extra soft round bread roll or Pav. Potato vada or batata vada is synonymous with the South Indian Potato Bonda. Basically it is an Indian burger, last year i prepared 50 to 60 Vadas  in my sons school fate organised in purpose of raising money for school funds, i named it as BOMBAY BURGER... :). Most of you must knew about this but i am writing this for the people who don't know about it.There are many different ways of seasoning the potato mixture.This is my own style which is very Favorite among my friends.This recipe post is special for me as my son noted the ingredients and directions for me on paper, as it was a Sunday and he wanted to help me in doing my blog work, I am so proud of you my dear Sid.Very easy to make and definitely good for potlucks,snacks,and even as a party menu. So here is the recipe in my own style.
Ingredients For the Batter:-
1)Gram Flour 2 cups
2)Turmeric powder 1/4 teaspoon
3)Red chili powder 1 teaspoon
4)Garam masala 1/4 teaspoon
5)Carom seeds 1/2 teaspoon
6)Dry fenugreek leaves or kasuri methi 1/2 teaspoon
7)Ginger grated 1 tea spoon
8)Garlic grated 1 tea spoon
9)Salt to taste(I used little more than 1/2 teaspoon)
10)Water 1 cup (Add the water slowly as required refer the pictures for batter consistency)
11)Baking Soda 1/4 teaspoon
Ingredients For the Potato Mixture:-
1)Oil for frying\
2)Oil for cooking 3 table spoons
3)Cumin seeds 1 teaspoon
4)Garlic Grated 2 teaspoons
5)Ginger Grated 1 teaspoon
6)Green chili crushed 1 teaspoon
7)Dry fenugreek leaves or Kasuri methi 1 teaspoon
8)Red chili powder 1/2 teaspoon
9)Turmeric powder 1/2 teaspoon
10)Garam masala 1/4 teaspoon (Optional)
11)Salt to taste
12)Potatoes 3 to 4 numbers (Big Size. Boiled ,and cut into small pieces)
13)Lemon juice 1 teaspoon
14)Fresh Coriander chopped 1 tablespoon
Ingredients For Serving:-
1)Extra Soft Round bread rolls about 12 numbers
2)Garlic Chatni 3 to 4 table spoons (Have a look on my garlic chatni post for the Garlic Chatni recipe)
3)Sweet Tamrind Chatni  1/2 cup
Directions:-
For Making Batter:-
1)Mix all the Ingredients into the Gram flour one by one in the order as given in ingredients except Baking soda.
2)Add water slowly and mix well to form a little bit thick batter than normal Bhaji(Indian fritter) batter.Keep aside.
3)Just 2 minutes before starting to fry the vadas add the baking soda by mixing it in a 1/2 teaspoon of water.
For Making The Potato Mixture:-
1)Heat Oil in a deep pan,add in cumin seeds,allow it to splutter.
2)Add in garlic grated and ginger grated ,stir for 30 seconds
3)Add in Green chilies crushed,fry for 2 seconds,add in fenugreek leaves or kasuri methi
4)Add in red chili powder ,Turmeric powder and salt ,mix well
(If u like you can also add 1/4 teaspoon of Garam masla just for flavor,its totally optional)
5)Add in Small Chopped Potato pieces ,stir well .
6)Add in lemon juice stir well. After 5 seconds turn off the heat.
7)Finally add in chopped coriander and mix well.Allow it to cool down.
8)When cool,make medium size rounds,the size of the vada depends upon the size of the Bread rolls u get.So make the potato mixture rounds accordingly.
9)Add in the baking soda to the batter before making the potato mixture rounds.
10)Heat oil ,when the oil is hot enough,mix the batter well,deep the potato mixture rounds into the batter and slowly slide it into the hot oil. And deep fry on medium heat until golden and crisp.
(Make sure the pan for frying must be deep then only the vadas will be nice round in shape)
11)Remove the vadas on a paper napkin after done.
 How to serve:-
1)Now we have our vadas ready, bread rolls ready, Garlic chatni and tamrind chatni ready
2)Slit the bread rolls in the middle to have two equal sides.
3)Spread the tamrind chatni on both sides,sprinkle the Garlic chatni, sandwich the hot vada in between
and take a bite. Umm yumm...
                                                              ENJOY!

Protein and iron rich Paratha(Indian stuffed Bread)

Protein Paratha:- 
Preparation time:- 20 to 25 minutes
Cooking time:-15 minutes
Makes:- 8 to 10 Parathas

Hello my dear visitors. Here i have tried and tasted this recipe because i bought a huge bunch of fresh, green, spinach from the South Melbourne market here in Australia,and i don't wanted to loose its freshness by storing it in the fridge. So full in a healthy mood,was looking for all healthy ingredients in the fridge and found sprouted moth beans,small block of paneer, and here i go, preparing and posting my own creation. This is full of protein and iron as i have used moth sprouts and spinach to make this paratha,very healthy for kids and for adults too,i have tried this specially for my kids and it suited our test buds perfectly. So here is the perfect breakfast,brunch or lunch recipe.
Ingredients For the Dough:-
1)Wheat Flour/ Chapati aata 2 cups
2)Mashed potato 1 number (Small size)
3)Olive Oil 1 table spoon
4)Dry fenugreek leaves/kasuri methi 1/2 tea spoon
5)Spinach Puree 1/2 cup (Blanch the spinach in hot water,run trough the cold water and puree)
6)Carrom seeds 1/4 teaspoon (Optional)
7)Salt 1/4 teaspoon

Ingredients For Stuffing:-
1)Moth Beans or Matki Sprouted and  boiled 2 cups
(Soak the Moth beans over night and next day drain all the water from it and tie them in a thin cotton cloth and leave hanging for 1 to 2 days make sure the cloth should be wait all the time)
2)Grated Cottage cheese or paneer 1 cup
3)Garlic grated 1/2 teaspoon
4)Ginger Grated 1/2 teaspoon
5)Crushed green chilies 2 to 3 numbers
6)Garam Masala 1/2 teaspon(Optional)
7)Chat masala 1/2 teaspoon
8)Salt to taste

Directions:-
1)Clean and blanch the spinach leaves. And blend to a smooth puree
2)Mix all the dough ingredients to form a soft dough(Refer the picture)
3)Coarsely grind the moth beans in a grinder
4)In a large bowl mix all the dough ingredients to form a soft dough(Refer the picture)
5)In a  deep pan or kadhai heat oil,add  in garlic grated or paste,stir for a second.Add in ginger grated
or paste stir for 30 seconds.Add in crushed green chilies,mix well
6)Add in coarsely ground,boiled moth bean sprouts,mix well and cook for 1 to 2 minute
7)Add in garam masala,coriander powder,chat masala and salt to taste,mix well.
8)Add in grated cottage cheese or paneer,mix well and cook for 30 seconds.
Allow it to cool down.
9)Now as the stuffing is ready,dough is ready,make a small deep bowl shape out of a small portion of the dough.(Refer the picture)

10)Fill in the stuffing,close all the ends and make a flat round with the help of hands(Refer the picture)

Deep it into the dusting flour and roll out a 1/2 to 2 inch thick flat round chapati.

11)When the griddle is hot enough,transfer the paratha on to the griddle and roast both sides

untill done.

12)Apply some clarified butter or ghee.serve hot with yogurt,sweet lemon pickle or mint chatni.

                                                    ENJOY!

Misal Pav /Spicy Sprout curry and Bread buns

Preparation time:-20 minutes

Cooking time:- 20 minutes

Serves:- 6 to 8 

Misal Pav/Spicy Curry with Bread Buns:-

Misal pav is a very famous and spicy Maharashtrian dish. Misal from Kolhapur (South west India) is very famous for its high spice contents and is known as kolhapuri Misal. Basically it is made of a sprout variety called 'Mataki'(Moth Beans) which is highly rich in protein.But the variations can be made using different sprout varieties like black eye beans, green peas, black chick peas etc. with more proportion of 'mataki'. This dish has two parts,1)Thick curry called  'usal' and 2) Spicy liquid curry called ' rassa'. In this recipe i have used only mataki Sprouts,but as mentioned above u can use mixed sprouts.When i was making this i Fergot to take photos of making Usal,then again i made little amount from the kept aside sprouts,so the quantity in photos during making Usal part is seen less..:).This is a best dish for potlucks or even as a party menu as it is very feeling. This is all time favorite dish for people in Maharashtra.So here is the recipe.
Ingredients:-
1)Sprouted and boiled moth beans (mataki) 2 cups (Cook the sprouted mataki (Moth beans) in a pressure cooker, until 1 whistles or until cooked)
2)Finely chopped onions 1 number (large size)
3)Chopped tomato 1 number (Medium size)
4)Tomato paste 1 and 1/2 table spoons
5)Finely grated Ginger 1 teaspoon
6)Finely grated Garlic 1 teaspoon
7)Oil 8 tablespoons
8)Cumin seeds
9)Red chili powder 3 teaspoons
10)Coriander powder 2 teaspoons
11)Garam masala 1/2 teaspoon
12)Turmeric powder 1/4 teaspoon
14)Salt to taste
For Topping:-
1)Spicy Mixture or Farsan(Indian snack) 1 to 2 cups
2)Finely chopped onion 1 number (Medium size)
3)Yogurt
4)Chopped coriander
Directions For preapring Rassa/Spicy liquid curry:-
1)Heat 5 table spoons of oil in a deep pan or kadhai
2)Add in cumin seeds,allow it to sputter
3)Add in 1/2 tea spoon garlic grated or paste,stir for a second
4)Add in 1/2 tea spoon Ginger grated or paste stir it for one to two seconds
5)Add in 1/2 of the chopped onions and fry till golden brown
6)Add in 2 tea spoons of red chili powder and stir well.
7)Add in chopped tomatoes,cook for 2 to 3 minutes.
8)Add in tomato paste,allow it to cook till oil starts to separate or till the raw smell of
tomatoes disappear.
9)Add in garam masala and turmeric powder mix well.
10)Add in coriander powder and mix well.
11)Add in 1/2 cup of coarsely smashed,boiled mataki,mix well and allow to cook for 3 minutes.
12)Pour in 2 cups of water preferably drained from boiled mataki and boil it for 3 to 4 minutes
on medium heat.
Directions For Usal:-
1)Heat 3 table spoons of oil in a deep pan or kadhai,fry remaining half of the onions,1/2 tea spoon ginger
1/2 tea spoon garlic till golden brown.
2)Add in 1 tea spoon of red chili powder,1 tea spoon of coriander powder and mix well
13)Add in the remaining boiled mataki ,add in salt and cook for 3 to 4 minutes.
14)After that transfer it in to a serving bowl.
How to proceed:-
Now we have everything ready to serve(Refer the picture),follow the following steps
1)In a bowl first serve Usal about 2 to 3 table spoons
2)Second,pour Rassa,enough to cover the Usal (Refer the pictures)
3) Third Add in the Farsan/Spicy mixture
4)Fourth add in yogurt about 1/2 to 1 table spoon
5)Fifth add in pnion about 1 to 2 teaspoons.
6)Sixth Some coriander
7)And finally serve with the fresh and soft pav or round bread rolls.
(I like 1/2 teaspoon sugar in it,mix everything and enjoy the spicy and tasty MISALPAV)

                                                         ENJOY!

Dry fruit Laddu/Dinkache Ladu

Preparation time:-20 to 30 minutes
Makes:-20 to 25 Laddus 
Dry Fruit Laddu/Dinkache Ladoo:- 

These laddus are very yummy and easy to make.Usually made for a nursing mother to strengthen bones,as these laddus contains edible gum which is one of the calcium source, gives heat to the body.So usually these are eaten in winter days. I have learnt this recipe from my mom.This is a complete nutritious dish, best for kid's morning breakfast,specially in winter days.My kids love these laddus.But i suggest to give and eat only1 to 2 laddus per day as these laddus are heavy to digest.so i dedicate this recipe to all new moms.
Ingredients:-
1)Raw cashew nuts 2 cups
2)Raw almonds 2 cups
3)Pitted dry dates 1 and 1/2 cups
4)Edible gum 1/2 cup
5)Desiccated/Shredded coconut 3/4 cup
6)Sugar 1 and 1/2 cups to 2 cups
7)Clarified butter/Shudh Ghee 2 cups
8)Green Cardamoms crushed 3 to 4 numbers
9)Nutmeg powder 1/4 teaspoon(Optional)
Method:-
1)Coarsely grind cashews,and almonds separately
2)Coarsely grind dry dates ,keep 1/4th cup aside and again grind the remaining to a fine powder,keeping aside the coarsely ground dates is totally optional. (If the dry dates are not dry enough then ,preheat the oven to 180° celsius and heat the pitted dry dates for 2 minutes and remove from the oven,let it cool,it will become dry and that makes grinding easy, be particular about the heating time otherwise it might get burned)
3)Grind sugar to a fine powder
4)Now mix together Ground almond,cashew, finely powdered dry dates and powdered sugar.
5)Dry roast desiccated/shredded coconut on low flame stirring continuously till color changes to pink,(This is an optional step,do not over roast the coconut)
6)Add this roasted coconut,crushed cardamom and nutmeg powder into the mixture in step-4,and mix everything nicely with the help of your hands or spatula
7)Heat 1/4 cup of ghee,and fry the edible gum until it puffs up.(Refer the picture)
and add them into the above nut and coconut mixture,mix well
8)Now finally, pour in the melted ghee/clarified butter,mix well.
9)Now you can eat it as a powder if you like or shape them into round ladoos by rolling the small
amount between your palm and fingers.And store them into a airtight container,outside or in the refrigerator
(If keeping in the refrigerator microwave them for 5 seconds before eating.)Yummy ladoos are ready.
                                                    ENJOY!




Sending this recipe to Diwali Bash


Also sending to Navratri 2012 Event

Dabeli

Preparation Time:- 30 minutes (When the Dabeli Masala powder is ready)
Serves:- 8 to 10 people

Dabeli/Kutchi Dabeli:- 

Dabeli or Kutchi Dabeli or Kachchhi Dabeli  is a snack of western India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a Dabeli Masala, and putting the mixture between Burger bun. Served with chutneys made from tamarind, date, garlic, red-chillies, etc. and garnished with pomegranate and roasted peanuts. My friends like the Dabeli the way I prepare. So here is the recipe with love for all my friends who have inspired me to post this recipe on my blog.

Ingredients For Potato mixture :- 
1) Medium sized Burger buns  12 to 14 Numbers 
(OR more depending upon the quantity of stuffing masala you use.)
2) Medium size Potatoes Boiled and mashed 6 numbers
3) Ginger paste 1 teaspoon
4) Garlic paste 1 teaspoon
5) Dabeli Masala powder 3 tablespoons ( I prepared my own masala; you can use ready-made masala also. 'Kepra' dabeli masala is really good. I have linked the Dabeli masala powder recipe here.) 
6) Red chili powder 1/2 tea spoon
7) Garam Masala 1 teaspoon ( If using homemade dabeli masala)
8) Oil 3 to 4 tablespoons
9) Lemon juice 3 tablespoons
10) Sugar 3 tablespoons
11) Salt as per taste or 2 tea spoon ( I have used table salt which is medium salty)

Ingredients For Decoration and flavor:-
(Quantity of these ingredients depend on the individual use so adjust accordingly)
12) Fresh Pomegranate kernels 1/2 Cup
13) Grapes cut in halves 1 cup
14) Fresh coriander finely chopped 5 to 7 strands
15) Unsalted butter 1/2 cube from 150 gm butter cube  
16) Medium size Red onion Finely Chopped 1 numbers
17) Fine Sev or Nylon Sev as required or approx. 1/2 cup
18)Chili peanuts 1/2 cup 
(Peanuts roasted in 1 tablespoon oil and sprinkled with 1/2 teaspoon red chili powder and 1/4 teaspoon of salt)

Sauces or Chatanis Required:-
1) Tamarind chutney 1/2 cup
2) Garlic Chutney 1/4 cup(click the link for the  garlic chutney powder recipe)

Method For making Stuffing/Filling:-
1) Heat oil in a deep pan or kadhai, fry ginger and garlic paste just for 2 to 3 seconds
2) Add in Dabeli masala, red chili powder and salt,mix for 2 seconds (don't leave the pan unattended this time, otherwise the dabeli masala will burn) turn off the heat
3) In a small bowl mix lemon juice and sugar and add that to the pan,mix well,add in mashed potatoes,mix well.
4) After this, add 1 tablespoon of tamarind and dates chutney and adjust the salt , lemon and sugar so that the
masala tastes sweet and sour (Chat pata). Turn on the pan and heat for 2 to 3 minutes.
The stuffing masala is ready.

Method For How to serve:-
1) Dilute the Garlic Chutney powder by adding 1 tablespoon of water into it
and mix it to form a medium thin paste texture
2) Slit the Burger buns into 2 halves (do not cut completely just slit in 2 halves),spread 1/2 teaspoon of
Garlic chutney ,on top of it spread tamarind chutney minimum 1 tea spoon. (You can change the proportion of these sauces or chatni according to your taste. In my home spicy taste is preferred)
3) Place the Potato masala mixture in between the two burger bun halves
4) On top of it place nylon sev 1 and 1/2 teaspoon or more as you would like.
5) And then Pomegranate , Peanuts and coriander.
6) Heat the griddle or pan and when it is hot enough add a small piece of butter and roast the stuffed Dabeli / Burger buns till it becomes pink golden.
The Dabeli is ready
( For any questions please refer the pictures . Or  post comment, will try to help as soon as i can)

Strawberry Pancakes

Strawberry Pancakes:-

Strawberry pancakes are my sons favorite, as here its summer in australia strawberries are in season.
These pancakes are very simple and good for sunday brunch and yummy aswell.
so here is the recipe.

Ingredients:-
1) Plain flour/Maida/All purpose Flour 1 cup
2) Sugar 1 teaspoon
3) Baking Powder 2 teaspoons
4) Cinnamon powder 1/4 teaspoon
5) Salt 2 pinches
6) Milk 1 cup
7) Vegetable oil 1 table spoon
8) Butter 2 table spoons
9) Water 1 table spoon
10) Vanilla Extract 1 teaspoon
11) Strawberry Sauce 2 table spoons
12) Mapple syrup as needed
13) Strawberrys  as needed ( I used one 200gm box as my kids loves strawberries and its best when served with lots of strawberries  )

Method for making Strawberry Sauce:-
To make the strawberry Sauce take 2 table spoons of any strawberry jam,(I used ST. DALFOUR Strawberry jam.) to it add 2 table spoons of strawberry syrup (used for milkshakes) and give it a mix ,the strawberry sauce is ready. Or simply u can use strawberry essence and freshly crushed strawberries.

Method For Pancake batter:-
1) In a bowl mix together plain flour,sugar,baking powder and cinnamon powder.
2) To the milk add vegetable oil, vanilla extract,water and mix well.
3) Pour the milk mixture in to the flour mixture slowly and stirring continuously.
4) Mix it  (Do not over mix, lumps are fine.), add the strawberry sauce and give it a quick mix .
5) Leave the mixture for 5 mints.
6) After 5 minutes melt the butter and pour it in to the batter.
7) Wash ,remove the stems from the strawberries and cut them in two halves, deep the strawberrys in mapple syrup so that strawberries get coated all over and look shiny.(Refer the picture)
8) When the griddle or pan is hot enough pour the 2 and half table spoons of batter on it, when the bottom side is brown turn over. Stack the pancakes in a plate, pour the mapple syrup over the pancakes and put the strawberry halves coated with Mapple syrup. Decorate by pouring the strawberry sauce all around the plate making a circle .The yummy fluffy pancakes are ready to it.