Blueberry Waffle with Blueberry Srikhand /

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Blueberry Waffle

Serves 4
Preparation Time 10 minutes
Cooking Time 7-10 minutes

INGREDIENTS

Fresh/ frozen blueberries 1 cup (150 gm)
Eggs 2 no
Baking powder 1 tsp (4 gm)
Salt to taste
Sugar 1 tbsp (15 gm)
Vanilla extracts few drops
All purpose flour 1 cup (240 gm)
Whole wheat flour 1 cup (260 gm)
Unsalted butter 4 tbsp (60 gm)
Buttermilk 2 cups (480gm)

For spinach

Fresh baby spinach ½ bunches
Scallion, white and green part separately, chopped 4
Nigella seeds 1 tsp
Lemon zest, only yellow part ¼ tsp
Olive oil 1 tsp

Method;

In large bowl, combine the flour, baking powder and salt. Whisk the buttermilk, egg yolks and butter, stir into dry ingredients just until moistened. Fold in blueberries.
In a small bowl, beat egg whites until stiff peaks form, fold into batter.
Bake in a preheated waffle machine for 7 to 10 minutes until golden brown.
Remove and serve immediately with blueberry srikhand

Note:

You can substitute buttermilk with cow’s milk
If you are using frozen blueberries, use without thawing to avoid discoloration the batter

Blueberry Srikhand

Serves 4
Preparation time 3 hrs
Cooking time 5 minutes

Ingredients

Fresh/ frozen blueberries 1 cup
Curd 1 kgs
Powdered sugar ¼ cups
Vanilla extracts few drops

For the garnish

Fresh/ frozen blueberries ¼ cup

Method;

Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Mix together the hung curds, sugar, ¾ parts of blueberries in a bowl and churn using a hand blender. Now add remaining blueberries and fold into mixture evenly.
Serve immediately.