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Jane Austen famously said, it is a truth universally acknowledged that a food not waffled is a less tasty food.
My mother’s milestone 50th birthday celebrations couldn’t exclude my favourite Chocolate Waffle. Life just keeps getting better with every bite of Waffle. This English dessert is liked by you, your parents and even your grandparents. This sugary, sticky dish is made out of flour and water, heated between two iron plates are now popular the world over, produced in sweet and savoury varieties, in myriad shapes and size. Apple Cider Waffles, Banana Waffles, Cinnamon flavoured Waffles, Nutella Waffles are healthy breakfasts whereas Berry Syrup Waffles, Ice cream Sandwich Waffles, Blueberry Waffles and Red Velvet Waffles are the one mostly enjoyed as desserts.
Can Waffles be served as main course?
If Yes, Then How?
A new Avatar to your favourite Waffles which are likely to replace your lunch and dinner.
- TATER TOT WAFFLE GRILLED CHEESE Recipe
This Waffle is a sublime combination of cheese, cheddar, bacon and jalapenos. The crisp cheesy spread will melt on your taste buds ushering your lifelong fondness for this delicacy.
- 1 (2lb) bag frozen tater tots
- 1/2 teaspoon kosher salt
- 4-6 slices bacon
- 1 large jalapeño, de-seeded and coarsely chopped
- 8 slices sharp cheddar cheese
- 6 1/2-inch round waffle iron
- Preheat waffle iron to the highest setting.
- In a large microwave-safe bowl, microwave tater tots for 4 minutes. Spread half the tots in an even layer on the waffle iron, but really crowd them in there. Sprinkle with half the salt. Close the iron and cook until crisp, following the manufacturer’s instructions for timing, about 8-10 minutes. Transfer waffle to a wire rack and make the other waffle with the remaining tots and salt.
- While the second waffle cooks, place bacon in a large skillet over medium-high heat until crispy. Transfer to a paper-towel-lined plate. Add jalapeño to the skillet and cook for 2 minutes in the rendered bacon fat. Transfer jalapeño to the bacon plate.
- Don’t remove the second waffle from the iron when it’s done. Evenly arrange half the cheese on the waffle and top with bacon and jalapeño. Layer remaining cheese over that and place the first waffle on top. Gently press the waffle iron lid down but not all the way closed. Wait until the cheese melts, about 2 minutes and then flip the whole waffle sandwich over onto a plate.
- Cut into four and share. Or eat the whole thing yourself.
Waffles made out of noodles are such an innovative idea. I am sure you would like to try this instant recipe when you have nothing but a packet of noodles left in the drawer.
- YIELD: Serves 1
- TOTAL TIME:10 minutes
- 1 large egg
- 1 teaspoon soy sauce, plus more for serving
- 1 tablespoon sesame seeds, plus more for serving
- Toasted sesame oil
- 1 packet instant ramen noodles (about 100 grams), soaked in hot water for 3 minutes and drained
- Non-stick cooking spray
- 1 tablespoon chopped green onions for garnish (optional)
- Preheat waffle iron. (If it has temperature adjustment, set it to medium.)
- In a medium bowl, beat egg with soy sauce, sesame seeds, and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture.
- Place noodle mixture in waffle iron and close lid. Cook until golden brown in spots, 2 to 3 minutes. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce.
- MOONG DAL WAFFLES/GREEN GRAM WAFFLES WITH GREEN AND RED CHUTNEY
This dish is a perfect blend of nutrition and taste. This comfort food will make you lick your fingers and you will be amazed to see no leftovers at all.
- YIELD: Serves 2 to 3
- TOTAL TIME:40 minutes+ 2 to 4 hours for preparations
- 220 gm (1 cup) whole green gram dal or unsplit whole green moong dal
- 105 gm (1/2 cup) rice
- 1 green chili
- water for grinding
- 3/4 tsp asafetida
- 3 tbsp besan flour or gram flour
- 1 tsp salt or to taste
- 1/2 tsp soda bicarbonate or eating soda
- Vegetable oil for greasing
Clean, wash and soak the green gram and the rice for 2 to 4 hours or overnight if you wish to make this in the morning.
Discard the water and grind into a smooth paste along with the green chili.
Put in the asafetida, gram flour, salt and the soda. Adjust the consistency of the batter which should me medium smooth, of the consistency of pancake batter, with extra water if required.
Heat the waffle iron or waffle griddle and grease it with oil using a silicon brush. Pour the batter. Flip and cook on the other side till done.
Serve with red or green chutney.
You could use more of cilantro or mint to suit your taste
- 1 cup coriander or cilantro leaves
- 1/2 cup mint or pudina leaves
- 1 green chili
- 4 tbsp yogurt or juice of 1/2 a lime
- 1/2 tsp salt
- 1/2 tsp chaat masala
Grind everything together using a little water if required.
- 1 cup grated fresh coconut
- 2 tbsp roasted gram dal or dalia or phutana
- 1/2 to 3/4 tsp red chili powder
- 1/4 tsp asafetida or hing
- 3/4 to 1 tsp salt
- water for grinding
- 2 tsp oil
- 1/2 tsp mustard seeds
- a sprig of curry leaves
- 1/2 tsp asafetida
Grind all the ingredients together using a little water to a smooth paste. In a seasoning wok, put in the oil, stir in the mustard seeds and when they pop, put in the curry leaves and asafetida. Pour over the chutney and give it a stir.
- MASHED POTATO, CHEDDAR AND CHIVE WAFFLES
A dish appreciated by vegetarian Waffle lovers. Leftover mashed potatoes can be easily transformed into this sumptuous delicacy.
- YIELD: Serves 4
- TOTAL TIME: 40 to 50 minutes
- 4 tablespoons unsalted butter
- 1/4 cup buttermilk
- 2 large eggs
- 2 cups mashed potatoes
- 3 tablespoons chopped chives
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup grated cheddar cheese
- Melt butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop. That’s the water evaporating out of the butter. Continue to cook the butter until the crackling subsides and the butter begins to brown a bit. The butter will smell nutty. Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined.
- Heat a waffle iron and grease if necessary.
- Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool.
- Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm
- KIMCHI FRIED RICE WAFFLES
How about waffling some rice. Kimchi (a Korean dish of spicy pickled cabbage) flavoured fried rice waffles taste delicious with fried eggs. Let’s try this drool-worthy Waffle recipe.
- MAKES- 2 large Waffles
- TOTAL TIME: 30 to 40 minutes
- 1 cup kimchi chopped into bits (use cabbage kimchi centers and not the leaves)
1/4 cup kimchi juice
- 3 cloves of garlic, minced
- 1/2 small onion, chopped finely
- 1/2 jalapeño, chopped finely
- 1-2 tbsp gochujang/Korean chili paste (according to taste)
- 3 tsp sesame oil
- 2-3 cups day-old rice, cold
sesame seed, dried nori, green onion (optional)
- fried egg
- Fry garlic until fragrant, add onions and jalapeño and let it sweat a little (~2 mins)
- Add kimchi and saute until softened (2-3 mins). Add gochujang and mix until homogenous
- Add cold rice and break it up thoroughly. Drizzle in kimchi juice
- Saute and toss frequently for 5 mins. Adding sesame oil and a handful of chopped green onion at the last minute (you want your rice to be a little more dry than usual – for waffling)
- Let it cool or stick it in the fridge for a while (skipping this step is fine but waffles are more to fall apart)
- Preheat waffle machine. I don’t have fancy one so it is all 1 heat setting. Stuff the machine with more kimchi fried rice waffle “batter” than usual. You will squish it all down and the outside will crisp up. I kept it in my waffle maker for 3-4 minutes.
Try out your own version of Waffle. Till then, Happy WAFFLING!