500 grams

1 cup Pea Dholl

1/2 cup Gram Dholl

1/2 cup Oil Dholl

1/2 cup Rice

Seasoning:

Ghee & Oil

2 tsp crushed Jeera

1 tsp Garlic paste

1 tsp Pepper

1 kg meat cooked as for haleem  

METHOD

1 cup Cake Flour

2 level tsp Baking Powder

Salt

1 tblsp Ghee

Green Chillies

1 Egg

1 can Cream Style Mealies

Dhania

Little Milk to form batter

METHOD

• Sift/whisk dry ingredients in a bowl.
• Rub in Ghee.
• Add wet ingredients to form batter.
• Heat oil/ghee in a pan
• Add spoonful of batter at a time to the pan to make crumpets.
• Flip over & fry until both sides are golden.
• ENJOY!

Alternative option : Mince Crumpets

Omit Mielies and use 4 tblsp samoosa mince instead. 

8 bunches Methi Bajee1 Onion2 Eggs2 & 1/2 tsp Baking Powder1 cup Channa Flour3/4 cup Cake Flour1/2 cup Mielie MealMilk to mix1/2 cup Oil1/2 cup gheeGreen Chillies as desiredSalt to taste  

METHOD

1 Onion

Ghee/Oil

Cinnamon Sticks

Cloves

Elachi

Pepper corns

Whole Jeera

1 cup cubed or pieces chicken

2 tsp Salt

1/4 tsp Turmeric

2 tsp Dhana Jeera

Crushed Green Chillis to taste

1 tsp Ginger Garlic

1 cup processed oats (Till Powder)

1 Litre Water, or more

Chopped Dhania

Chopped Mint

Vagaar : 1 tblsp Ghee & chopped Shallot

METHOD

• Braize 1 onion in ghee/oil 
• Add 1 cinnamon stick, cloves, elachi, pepper corns & whole jeera.
• Add chicken, salt, turmeri, dhana jeera, crushed green chillies & ginger garlic.
• Cook until water evaporates.
• Process 1 cup oats till powder and add it with 1 litre water.
• Stir until it boils, adding more water if necessary.
• Add chopped dhania and mint.
• Make a vagaar with 1 tblsp ghee and chopped shallot.
• Cook until done.