Ingredients:
1 cup pancake mix
2/3 cup milk
1 egg
1/2 cup fresh or frozen blueberries
Instructions:
In a bowl, mix pancake mix, milk, and egg until smooth. Add blueberries to the mixture.
Pour the batter into a microwave-safe dish or mug, filling it halfway.
Microwave on medium-high for 2-3 minutes, or until the pancake is cooked through.
Top with more blueberries, a drizzle of maple syrup, or a dollop of whipped cream.
Indians (like many southerners) love buttermilk, so it’s a natural to use as a liquid spiked with Indian aromatics for the brine.
This one, based on a Hyderabadi version, is as delicate as any other biryani where the rice is as important as the protein.
Serve these tender potato and squash dumplings as part of your holiday spread in lieu of mashed potatoes
Dak bungalows were synonymous with the lonesome forest cottage where the English men would keep guard.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.