By Lina Gautam Chef
Ingredients
For stir fry
Serves: 4
- 3 courgettes chopped in cubed
- 2 medium potatoes peeled a cubed
- 2 tbsp rapeseed/ vegetable oil
- ½ tsp fenugreek seeds
- ½ tsp turmeric powder
- ½ tsp chilli powder
- Salt to taste
- 1tsp of grated ginger
- 1 tsp garam masala powder
For pancakes:
- 225 gm plain flour
- 75 gm rice flour
- 1 tsp fennel seed crushed
- 1 tbsp sugar
- Pinch of salt
- 1 tbsp of vegetable oil for each pancake
- ½ water ½ milk mix to make a batter
Method
For stir fry:
- Heat oil, fry fenugreek seeds
- Add potatoes with turmeric and salt and fry for a minute
- Add courgette, give it a good stir and cook for 10 min or so until is cooked and water is absorbed
- Add garam masala, chilli powder and grated ginger and mix it well and set it aside.
For pancakes:
- Mix all the ingredients and stir into a pancake batter
- Heat a medium nonstick pan
- Once hot add 1 tbsp oil and add 2 ladles of pancake mix
- Cover and cook for a minute or so until the bottom is golden brown then flip to the other side and cook until the pancake is golden brown from both sides
- Serve hot with courgette and potatoes stir fry as your delicious and nutritious meal.
Foodaware 