Ready for a vindaloo that will blow your mind?
We're ditching the mediocre and diving headfirst into a fiery, flavorful experience that redefines Indian cuisine.
Get ready to unleash a symphony of spices and discover the secrets to an unforgettable vindaloo.
About
I wanna share my no-fuss waffle batter recipe! It's my go-to for crispy-on-the-outside, soft-on-the-inside waffles. Trust me, it's a winner!
This isn't just any recipe; it's *the* recipe. I'm excited to share my secrets, and it's so gosh-darn easy to make fluffy waffles!
You can whip this batter up right before cooking or – here's a pro tip – make it the night before. Seriously, letting it rest makes the waffles even better with softer insides: like magic!
This recipe makes about 9-10 big waffles (like mine!) or 12-14 smaller ones. Size matters, I guess!
Ingredients
Before we get started, let's round up all the stuff you'll need to make waffle magic! I'm talkin' flour—2 1/4 cups of the plain, all-purpose kind.
Don't forget the sweet stuff. You'll need 2 1/2 tablespoons of caster or superfine sugar, but hey, regular granulated sugar works too! Now, toss in a pinch of salt; it's like a tiny flavor party.
Baking powder's up next—4 teaspoons of it. Make sure it's not ancient; we want fluffy waffles, not sad, flat ones!
Pour in 1 1/3 cups of milk, slightly warmed—not too hot, Goldilocks. A splash of vanilla essence—1/2 a teaspoon—adds that "mmm" factor.
Crack in 4 large eggs—room temperature is the secret. And finally, the rich, deliciousness factor: 150g (or 11 tablespoons) of melted butter, slightly cooled!
Now you're all set. I know you're so ready for this!
Instructions
Alright, let's dive right into making these awesome waffles! First, I whisk the dry stuff—2 1/4 cups flour, 2 1/2 tbsp sugar, a pinch of salt, and 4 tsp baking powder—in a big bowl. No lumps allowed!
Then, I whisk the wet stuff: 1 1/3 cups slightly warmed milk, 1/2 tsp vanilla, and 4 room-temperature eggs! I combine 'em, add 11 tbsp of melted butter, and whisk until its lump-free because nobody likes lumpy waffles!
Now, here's a secret: I refrigerate—I know right? Gotta cover it and leave it overnight, or just for 2 hours. I preheat my waffle maker (crucial, folks). Pour enough batter to cover the grids; don't be too greedy, or it'll overflow.
I cook until golden and crispy. Mine takes 3 1/2 minutes (or 6!).
Serving
Once you have those perfect waffles hot off the press—it's serving time! I like to transfer them onto plates right away, serving them hot. Or, if you're making a big batch, put them on a rack and keep 'em warm in a preheated oven—70°C or 150°F will do the trick!
Now, let's talk toppings! Softened butter is a must, trust me. We gotta go for maple syrup—or honey if that's your jam. A dusting of icing sugar always looks fancy.
Strawberries are my go-to, but any fruit works! Whipped cream, melted chocolate, jams—go wild! I'm also a sucker for fruit compotes, crème fraîche, or sauces. Oh, and ice cream? Waffle perfection! I'm getting hungry just thinking about it! Go on, enjoy!
Short Recipe Version
Prep Time: 20 mins
Cook Time: 45 mins
Servings: 6
Ingredients:
- 2 lbs pork shoulder, cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2-4 red chilies, finely chopped (adjust to taste)
- 2 tbsp vindaloo paste
- 2 tbsp vegetable oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 1/2 cup red wine vinegar
- 14 oz crushed tomatoes
- 1 cup chicken broth
- Salt to taste
Instructions:
- Marinate pork with vindaloo paste, garlic, ginger, and salt for at least 30 minutes.
- Heat oil in a large pot or Dutch oven over medium-high heat. Brown the pork in batches, then set aside.
- Add onion to the pot and cook until softened. Add cumin, coriander, turmeric, and mustard seeds; cook for 1 minute more.
- Stir in red chilies, red wine vinegar, and crushed tomatoes. Bring to a simmer.
- Return pork to the pot. Add chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 45 minutes, or until pork is tender.
- Serve hot with rice.
Nutrition (per serving, estimated):
- Calories: 550
- Protein: 40g
- Fat: 35g
- Carbs: 15g