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02/05/2023

22/09/2022

How to make perfect Nigerian PANCAKE

Ingredients
– 190 gr Plain Flour
– 2 raw Eggs
– 200ml whole milk OR evaporated milk OR 3tablesponful powdered milk in water
– 2 tablespoonful Butter/margarine (melted) or vegetable oil
– 4 tablespoonful Sugar(more or less)
– Chilli pepper or Scotch bonnet(atarodo) (to taste)
– 1 tablespoonful Onions (minced)(to taste)
– 1/4 teaspoon Salt
– A pinch of Nutmeg(optional)
– 1-2 tablespoonful vegetable oil (for greasing the pan)

* If you’re using evaporated milk, you can dilute with water or use it as it is(very rich)

*If using powdered milk, dissolve in 180 to 200ml water. Depending on how thick or thin you want your pancake to turn out.

*To mince the onion, you can pound it OR grate whole onions with the small sides of the grater or blend until smooth in a dry mill/blender

* Baking powder is not necessary in Nigerian pancake but if you want to add it for more fluff, then go ahead and add 1 teaspoonful of baking powder.

Preparation
* Break the eggs into a wide bowl, add the melted butter and sugar; Cream(mix) together using a whisk or wooden spatula.

* Add the minced onions, pepper, salt, nutmeg and the milk. Whisk Thoroughly.

* Gradually add the flour and keep on whisking. The mixture would begin to thicken and look lumpy.

* Add more milk or water if the pancake batter is too thick and continue stirring until the pancake batter is smooth with a runny consistency.

tip: you can use a blender to get a smoother consistency or simply leave it in the bowl for 10 minutes for the flour to soak up the liquid and soften up.

Tip: The lighter you make the batter, the thinner the pancakes will turn out.

* Place a little oil on a pan (preferable a non-stick pan), spread the oil with a brush to grease the whole surface and heat up until hot.

* Using a ladle(soup spoon), scoop up some of the pancake batter and pour into the hot pan.
Gently tilt the pan, so that the batter can evenly coat the surface of the pan.

* Cook one side of the pancake for a few seconds, then flip over and cook the other side.
Tip : if you are in a hurry , use an electric whisk or pour all the ingredients into a blender and blend until smooth.

Repeat this process for the remaining pancake batter. Serve and Enjoy!

Kindly follow

06/09/2022

SAMOSA RECIPE
(Dough method using Samosa cutter)
This recipe gives 24 to 28 pieces samosa

Ingredients
(Samosa dough)
Flour 4cups
Salt 1/2 Teaspoon
Vegetable oil 1/2 cup
Water 120ml

(Samosa filling)
Shredded chicken 1 ½ Cups
Carrot 3 medium size
Green beans 1 handful
Iris potatoes(Boiled) 3 medium size
Pepper to taste
Salt to taste
Curry 1 ½ teaspoons each
Seasoning cube 3 cubes
Vegetable oil 2 to 3 cooking spoons
Spring Onion 1 medium sized
Ginger power 1 teaspoon
Garlic powder 1 teaspoons

Procedure
1. In a sizeable bowl mix flour and salt

2 Scoop in vegetable oil into flour mixture and mix thoroughly, until bread crumbs like is a achieved

3. Add water to form dough, the dough should not be watery and too thick.

4. Grease a sizeable bowl and transfer the well mixed dough into it. Cover with towel to rest while you prepare the filling

5. In a hot pot pour your vegetable oil. Pour in the shredded chicken and onion. Stir a bit.

6. Add seasoning, curry powder, pepper, salt and stir.

7. Pour carrot, and green beans in hot water for 5 minutes. Sieve to drain water.

8. Add little quantity of water cover to simmer for 15 minutes. Add the minced boiled iris potatoes, carrot and green beans this time. Cover to simmer for about 5 minutes.

9. Now, add ginger powder, garlic powder, spring onion and simmer for 2 minutes

10. Add the remaining vegetables, stir and cover to simmer for another 2 minutes. Stir and mix thoroughly.

11. On a flat working surface roll some dough.
Place the rolled dough on your samosa cutter: Using a table spoon, place the filling on the dough and press the cutter to cut out samosa. Place on a greased tray for frying or baking.

12. Repeat step 11 for the remaining dough and filling

13. Proceed for frying at medium heat and avoid congesting them in the frying pan.

14. Fry until golden brown and remove from oil into a sieve to drain excess oil

15. Serve and enjoy.

Sir V kitchen
Chef Victor
08069823303