Skip to main content

The Reset


 

It's been a couple of years since I added a new post here. Covid wasn't the only culprit. Blogging's just not as much fun as it used to be. Today's bloggers are serious professionals, not the fumbling hobbyists of my time just making friends and bonding over food. But the two years I wasn't blogging, I found myself coming back to visit, to look up my own recipes. The blog has, over last so many years, become the equivalent of my personal recipe diary.

So I'm back! Maybe there will be more posts and maybe there won't. But I made these awesome waffles and I needed a place to stash the recipe for next time. I also felt I need to mark the day - it's been a whole 14 years today since the first cookie recipe was uploaded to Bombay Foodie.

So these colourful, celebratory waffles feel just right. Here's for the recipe.

Ingredients

1/3 cup plain flour

1 tbsp brown sugar or jaggery

1/2 tsp baking powder

1/3 cup buttermilk

1 tbsp melted butter

Berries and honey, to top

In a bowl, mix together the flour, sugar and baking powder. Add the buttermilk and butter and stir until just combined. Heat up your waffle maker, pour the batter in and wait until the waffles are done. I have a tiny waffle maker that makes exactly one waffle at a time, and uses about 2 tbsp of batter. This batch makes three waffles in mine.

You should read up on what works for your waffler - most waffle makers make upto 4 at a time so you might want to double the batter.

Once the waffles are ready, top with a drizzle of honey or maple syrup. I also added some sliced fresh  strawberries and some frozen berries rolled in sugar for that pop.


Labels:

Comments

Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more