Sorry for the drop-off in posting, as I haven’t been feeling well lately. Hopefully this pic will make up for some lost time.
This was shot a couple of weekends ago. This is a savory version of a corn pancake recipe that appears here, with the omission of the honey and vanilla, and chopped blanched almonds instead of the pine nuts. The tomato relish consists of onions that were fried in clarified butter, along with black mustard seeds, crushed green cardamom pods, cumin and garam masala; to this, was added some diced tomato and a couple of tablespoons of Greek yogurt. Cook until the vegetables are softened and aromatic, taste for salt, then finish with chopped cilantro and lime juice.
Regular posting will re-commence later this week.
Savory corn-almond pancakes, with spiced tomatoes and onion