Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to: exe.chef@horizonmanor.comWaffles are made of sweet leavened batter cooked between two hot plates to give it a unique shape and surface impression. The recipes vary from one region to another but waffles mainly comprise beaten eggs with flour, milk and sugar and flavouring cooked between two greased hot plates, served with choice of maple syrup, honey, whipped cream or ice cream. The batter can be prepared in advance and kept refrigerated up to a week. Early waffle irons were made up of two metal plates connected by a hinge, and equipped with long handles used to hold the apparatus over the fire. Designs on the plates not only decorated the flat cake, but allowed it to cook quickly and more evenly. Once the decorated kind became popular, they were called Gaufres, a word related to wafer. Gaufres were made of a coarse flour, usually barley and oats. They were unsweetened and unleavened, as the common folks ate them. Later, when they spread to the upper classes, they were much tastier, and contained eggs, milk and honey. The irons got more decorative, as the simple honeycomb pattern was replaced by more ornamental patterns. Waffles became extremely popular and were sold by street vendors. Waffle parties, or “waffle frolics,” as they were called, soon became a stylish way to entertain. Guests could enjoy their waffles either sweet — with maple syrup or molasses — or savoury. Kidney stew was said to be a popular topping for non-sweetened waffles.Waffle with fruits(Serves 2)Ingredients Eggs 2 nosFlour 2 cupsMilk 1 ¾ cupsButter, clarified ½ cupSugar 1 tbspBaking powder 4 tspVanilla extracts ½ tspKiwi 1 noMango 1 noApple 1 noSweet melon ½ noVanilla ice cream 1 scoopMint sprig 1 noMethodBeat eggs in a large bowl until fluffy.Dissolve sugar in milk and keep aside.Pour milk into the whipped eggs and add vanilla, and clarified butter.Sift flour with baking powder and fold with the above mixture.Preheat waffle iron and grease it with butter and pour the prepared mixture in it and cook till golden brown and remove.Cut all the fruits in dices and fill the waffle with fruits and place an ice cream scoop in centre.Garnish with mint leaf and serve.QuesadillaQuesadilla is a flour or corn bread known as tortilla filled with beans, cheese, flavourings and choice of meat with abundance of cilantro leaves served with avocado dip, sour cream or a salsa dip. Mexico is the birth place of quesadilla but they are popular across the globe. Ingredients(Makes 10 quesadillas)Chicken breast 200gRed kidney beans 100gFajita seasoning 3 tbspCumin powder ½ tspOil 2 tbspGreen bell peppers 1noRed bell peppers 1noOnion 1noFlour tortillas 10 nosCheddar cheese 120gMonterey jack cheese 120gSalt to tasteWhite pepper powder to tasteCilantro leaves chopped ½ cup Guacamole 1 cupSour cream ½ cupFor tomato salsaTomato 3 nosOlive oil ½ tbspVinegar 1 tbspCilantro leaves chopped 2 tbspSalt to taste Black pepper to tasteMethodFor quesadillaSeason chicken breast with salt pepper and oil and grill on a hot plate or saute pan from both sides till chicken is cooked.Allow chicken to cool and cut into small green peas sized dices.Heat oil in a pan and add chopped onion and saute till onion turns translucent.Add diced bell peppers and boiled red kidney beans, mash using the back of ladle to get the kidney beans half mashed.Add the fajita seasoning, cumin powder and chicken pieces.Toss well to combine the flavouring, add cilantro leaves and adjust the seasoning.Remove from flame, add grated Monterey jack cheese.Take a tortilla bread spread guacamole and grate cheddar cheese.Place 2–3tbsp of prepared filling in half of tortilla and fold to make half-moon shape.Heat a skillet and cook from both sides to get nice crispy crust.Remove and sprinkle some more cheese to garnish and serve with guacamole, sour cream and prepared tomato salsa.Note: You can also bake the quesadilla in oven for 5 minutes at 180 degree C instead of cooking on skillet.For tomato salsaBlanch and peel tomato and deseed them.Cut them into small dices and add chopped cilantro, olive oil and seasoning.Blend in a mixer top for a coarse dip, take care not to blend it more otherwise the dip will be very smooth.Refrigerate and serve along quesadilla.