Pic cred: Ruhana Ebrahim
Rec cred: @mama_taught_me_well
1 cup diced rainbow peppers,½ cup sweetcorn kernels,1 cup shredded cooked chicken,4 spring onions (thinly sliced),½ teaspoon salt,¼ teaspoon pepper,1 cup cake flour,2 eggs (beaten),¼ cup milk (as needed),1 teaspoon baking powder,Oil for frying,Red chutney (to serve).
Chicken-2 chicken fillets,½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dhana jeeroo (coriander cumin) powder, 1 tablespoon ground garlic paste,1 teaspoon ground green chillies,1 tablespoon lemon juice,2 tablespoon oil.
1. Cook chicken. Allow to cool, then shred to fill 1 cup.2. Place in a bowl, then add corn, diced peppers, spring onions, beaten eggs, salt, pepper and flour. (Leave baking powder for later.)3. Add milk in gradually, mixing with a spoon all the while to make a crumpet batter. Do not add all in at once. You don't want a liquidy batter. 4. Heat a pan on medium heat.5. Add a good drizzle of oil to pan.6. Mix baking powder into batter.7. Spoon 1-2 tablespoon of batter onto hot pan and fry till bubbles start to form.8. Flip over and cook till golden on either side. 9. Repeat, adding oil as needed to fry crumpets.10. Serve hot with red chutney.
Food Author of "Oh My Cupcakes!"
Mum and wife.
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