Cottage Cheese Pancakes With Indian Spices Recipes

Steps:

• Place the cottage cheese in a sieve and drain for 15 minutes
• Steam the cauliflower for 5 minutes, remove from the heat and chop fine. Set aside
• In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garam masala. Stir in the nigella seeds
• Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives
• Beat the egg whites to stiff but not dry peaks and gently fold into the batter
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. These take longer to cook than regular all-flour pancakes, 4 to 5 minutes on the first side. Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over. Cook on the other side until they are nicely browned. Serve hot

Steps:

• In a small bowl, beat the egg with a whisk until creamy.
• Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well.
• Add the oil and flour. Mix well.
• Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-minutes on each side, or until lightly browned.
• Serve with applesauce, apple butter or your favorite whole fruit jam.

Steps:

• Add all ingredients into a blender and blend until smooth.
• Cook in lightly grease cast iron pan.
• serve with syrup or jam, berries or apple sauce.

Steps:

• Combine cottage cheese, flour, milk, and eggs in a bowl; mix into a soft batter that is easy to ladle with a large spoon.
• Add enough oil to cover the bottom of a large skillet and heat over medium heat. Working in batches, drop large spoonfuls of batter into the skillet and cook until browned, 3 to 5 minutes per side. Repeat with remaining batter.

Steps:

• Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Steps:

• Bring a large pot of water to a boil. Put currants in a small bowl and ladle a little of the boiling water over them to cover. Let soak for 10 minutes, then drain.
• Meanwhile, salt the remaining water in the pot. When it returns to a boil, add pasta. Cook according to package instructions until al dente, usually 1 minute less than the package directs. Drain pasta, reserving 1/2 cup pasta cooking water.
• In a large serving bowl, combine scallions, tomatoes, lemon juice and 1/4 teaspoon salt.
• When the currants are soaked, add them to the bowl with the tomatoes and toss to combine. Stir in 2 tablespoons olive oil.
• Add pasta to the serving bowl, along with cottage cheese, pepper and a few splashes of reserved pasta water (about 1/4 cup), and toss until evenly coated. If pasta looks dry, add a little more pasta cooking water, a tablespoon at a time. Stir in herbs. Taste, and add more salt and lemon, if needed.
• To serve, top with a dusting of ground cinnamon (if you like), flaky salt, a lot of black pepper, and more olive oil and herbs. Serve hot, warm or at room temperature.

Steps:

• Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour.
• Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended.
• Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.

Steps:

• In a small serving bowl, stir together the cottage cheese, honey, and banana slices. Serve or eat immediately.

Steps:

• Heat oil in a large skillet over medium heat. Add black peppercorns and coriander seeds. Cook until fragrant, about 30 seconds. Stir in onions and garlic; cook until softened, about 5 minutes. Stir in cilantro, pink peppercorns, and red pepper flakes. Cook and stir until flavors combine, 5 to 8 minutes. Remove from heat.
• Stir cottage cheese into the peppercorn mixture. Season with salt and sugar; mix well to combine.