Double Chocolate Pancakes Recipe | Lively Weekends | Kiran Khan | Dessert

Method:
In a large bowl whisk together flour, cocoa powder, sugar, baking soda, and salt. In a medium bowl whisk together milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry mixture. Stir until just combined and moistened. Add melted and cooled butter and mix thoroughly. Finally, stir in (optional) chocolate chips. Set aside while griddle preheats over medium heat.
Coat non stick pan with butter, oil, or cooking spray.
Drop ¼ cup of batter onto hot skillet and cook for 1-2 minutes, or until top starts to bubble and bottoms are set enough to flip. Flip and cook for another 1-2 minutes on the other side.
Transfer to a cooling rack or to a plate.
Serve with toppings

Method:
In a blender, add frozen mangoes, frozen bananas and milk.
Blend everything till it’s smooth in consistency.
Pour the smoothie in a bowl and garnish with toppings of choice. Serve cold!

Method:

Place the eggs in a large bowl and whisk until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk, salt, and pepper until just combined.

Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer.

Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 6 to 8 minutes. (The top of the eggs should still be slightly wet.) Transfer the eggs to a bowl.

To assemble the sandwiches, spread about 1 teaspoon of the mustard over the cut-side of each croissant bottom.

Place the lettuce, cucumber, tomato slice and 1) cabbage.

Place a slice of meat/ chicken over the bottom piece of each croissant. Top each with a heaping 1/2 cup of scrambled eggs and of cheese slices.
Place the top half of each croissant over the sandwich.

Method:
Cut potatoes into thin, fry-shaped slices, place into large bowl and cover with water and place in fridge anywhere from 30 minutes to overnight
Preheat oven to 400° F
Drain water from fries and cover all fries in starch shaking off excess starch
Add all other ingredients in separate bowl, mix well, and pour over fries and toss until all covered
Place fries onto baking sheet lined with parchment paper not allowing for space between each fry and the next
Bake fries for 15 minutes, flip and bake for another 15 minutes, turn off oven, and let fries sit in oven with door open for another 30 minutes while oven cools

Method:
Heat the vegetable oil into the pan, then put a dollop of ghee.
Put cardamom, cloves, garlic and fry the mix properly.
Then add the koftas and let it cook for about a minutes.
Keep stirring it.
Once it becomes brown, add coriander and chili powder.
Add salt to taste.
.Add ginger paste, mixture of fried onions and yogurt, let it cook for a minute.
Then put garam masala and saffron for flavor.
If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the kofta.
Cover it and give it some time to cook on slow fire. Let it simmer for about 10 minutes.
Serve hot, garnished with coriander leaves.