Buttermilk Pancakes


  • 3 Cups all-purpose flour
  • 3 Tablespoons white sugar
  • 3 Teaspoons baking powder
  • 1 1/2 Teaspoons baking soda
  • 3/4 Teaspoon salt
  • 3 Cups buttermilk
  • 1/2 Cup milk
  • 3 Eggs
  • 1/3 Cup butter, melted


  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.  

Pancake Tips

Pancake Preparation & Cooking Tips:
Do not over-mix the batter, stir just until blended.

• Heat a heavy griddle or skillet and grease it lightly (a non-stick cooking spray works fine.) If the batter contains a high fat content (at least 2 tablespoons of fat per cup of liquid) the griddle will not need to be greased.

• For a thicker pancake, add 1 tablespoon of flour to the mixture.

• For thinner pancakes, add a little water at a time to the mixture, until desired consistency is achieved.

• Test the temperature of the griddle by dropping a few drops of water on it. If the water bounces and sputters, the griddle is ready.

Turkey Sausage Breakfast


  • 1 pound ground turkey sausage
  • 4 eggs, lightly beaten
  • 4 green onions, finely chopped
  • 1 (16 ounce) package frozen hash brown potatoes
  • 1/2 cup milk
  • 1 1/2 cups shredded Cheddar cheese


  • Place turkey sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, stir together eggs, green onions, hash browns, milk, cheddar cheese and cooked sausage. Pour mixture into a 9x13 inch baking pan.
  • Bake in preheated oven for 60 minutes. 


 Thandai is a North-Indian drink made especially when the hot, dry summer winds blow through the region leaving everything and everybody parched.The recipe below makes 6 glasses.


  • 1 litre milk
  • 1 can sweetened condensed milk
  • 30 almonds blanched
  • 6 tsps whole pumpkin/sunflower seeds (unsalted)
  • 1 1/2 tsp cardamom powder
  • 3 tsps rose water (optional)
  • Crushed ice
  • Rose petals to garnish


  • Grind the almonds, sunflower/pumpkin seeds, cardamom powder and rose water into a fine paste in a food processor.
  • Add the milk, condensed milk and crushed ice to the paste and blend well.
  • Strain the drink through a fine seive or muslin and serve in glasses, granished with rose petals.

Pineapple & Mango Salad

  • 100 g each Pineapple & Mango cubes (without skin)
  • 50 g Green grapes  
  • 2 tbsp Sugar
  • 1 cup grated coconut
  • 2 Red chilly (dried)
  • 1 tsp Mustard seed
  • Salt

  • Mix fruits and sugar
  • Grind coconut, red chilly with little water. When almost done add Mustard seed and grind for 2 more min. (Paste should not be too smooth or finely grinded)
  • Add coconut paste to fruit mixture and mix well and adjust salt to taste