1 cup - Milk mixed with 1/2 cup water 1/2 tsp oil to prevent sticking and pinch of salt
For the topping
100 g - Amul cheese, grated
1 - Capsicum, sliced
How to Make Cheese Mince Pancakes
Melt butter, add flour and fry for a few seconds.
Remove from fire add cheese powder and tomato puree.
Cook on a slow fire till thick and smooth.
Heat oil, add garlic and then the onions.
Fry till brown, add tomatoes and cook till mixture browns further.
Mix in the mince, garam masala, chillies and coriander.
Add 1/2 cup water and cook till dry.
Sift flour and salt, beat in the egg.
With a little milk and water mixture make a smooth, thick batter.
Keep aside for a few minutes.
Beat in the rest of the liquid.
Pour into a jug and keep in a cool place for half an hour.
Heat 1/2 tsp oil in a pan till smokes and covers the whole pan.
Stir the batter and pour out a little at a time into the greased pan.
Turn the pan around so that the batter spreads all over.
When set, flip pancake over and cook on the other side for a few seconds.
Put a little cooked minced mead down the centre and fold the pancake over it.
Repeat with the rest of the batter and meat mixture.
Place pancakes in a shallow heat-proof dish, cover with the tomato and cheese sauce, sprinkle grated cheese and capsicum and bake in a moderately hot oven (190 C, Gas 5) for about 20 minutes, till the cheese browns.
Serve with a cabbage and cucumber salad.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.