Tomato Achaar Shakshuka

1 1/2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/2 red bell pepper, chopped
1 garlic clove, crushed
1 1/2 cups tomato, diced
1-2 tablespoons Brooklyn Delhi tomato achaar, more if you’d like
2-3 eggs
salt and pepper, to taste
parsley, chopped
feta, crumbled

Heat the oil in a pan on medium. Add the onions and red bell pepper and saute until soft. Add the garlic and fry for a minute. Add the tomatoes, tomato achaar and salt and pepper to taste. Bring the sauce to a boil and then reduce the heat to medium-low, stirring from time to time until the tomatoes are soft, 12-15 minutes.

With a spoon, make 2 indentations in the pan. Break one of the eggs into a small bowl and carefully slide it into one of the indentations. Repeat this same process with your other egg. Cover the pan and cook on low for about 5 minutes, until the egg whites are set and the yolks are still soft and runny. Turn off the stove.

Garnish with parsley and feta. Serve immediately with crusty bread or warm tortillas and more tomato achaar on the side.

Spiced Bread Egg in a Hole

1 large egg
1 1/2-inch-thick slice bread, sourdough or rustic
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
Pinch of ground cayenne pepper
Kosher salt
Freshly ground black pepper

Crack the egg into a small bowl or container with a spout. Using a glass or measuring cup, cut out a circle in the middle of the bread, being sure to leave at least a 1/2-inch of bread on all sides.
In a medium nonstick skillet, use a wooden spoon to stir together the oil, turmeric, coriander, cayenne and a pinch each of salt and pepper. Add the bread and its middle and heat the skillet over medium heat. When the bread starts to sizzle, gently pour the egg into the hole. Cook until the bottom of the bread is crispy, about 2 minutes.
Using a spatula, gently flip the bread and continue cooking until the egg white is cooked through but the yolk is still runny, another 2 minutes. Serve.

Soft-Boiled Egg with Magic Spice Blend

1 large organic egg
1 pinch Magic Spice Blend, recipe follows
1 slice sourdough bread, toasted

Bring a small pot of water to a rolling boil. Then, with a spoon, carefully lower in the egg.

Put the timer on for 6 minutes exactly, lowering the heat to about medium-low so the water simmers gently. (so the egg won’t crack)

At the 6-minute mark, run the egg under cold tap water to halt the cooking process before placing it into an egg cup (a shot glass works, too).

The eating of this egg is mostly ritualistic (and up to you): take a sharp knife and chop off its top, scooping up the bit of white that’s there. Sprinkle the spice mixture over the beheaded egg and dive a spoon into the yolk, which, if cooked it correctly, gushes out. Use the toast to sop up this spillage, and dig the spoon into and around the shell to get the rest of the white.

Corned Beef Hash

4 tablespoons (1/2 stick) unsalted butter
2 pounds Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (about 4 cups)
1/2 pound fully cooked corned beef (about 1 pound raw, simmered for 3 hours until fork-tender), shredded into 1/2-inch pieces
1 large onion, cut into medium dice (about 1 1/2 cups)
1 poblano chile, cut into medium dice (about 1/2 cup)
2 tablespoons ketchup or chili sauce (for spicier hash)
1 teaspoon hot sauce (such as Frank’s)
Kosher salt
Freshly ground black pepper
4 large eggs

Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides. Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total. Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes. Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.

Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top. Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes. Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers. Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total. Reduce the heat to low.

Make four indentations in the surface of the hash and break an egg into each one. Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes. Bring the skillet to a trivet on the table, and serve immediately.

Egg and Broccolini Sandwiches with ‘Nduja Mayo

2 sesame seed buns or English muffins, split and toasted
1/4 cup (60g; 60ml) ‘nduja mayonnaise
1 cup (8 ounces; 225g) sautéed broccoli rabe, roughly chopped and warmed through
1 tablespoon (15ml) vegetable oil
2 large eggs
Kosher salt and freshly cracked pepper
1 tablespoon (15g) unsalted butter (see note)

Lay toasted buns on work surface, and spread ‘nduja mayonnaise evenly on top and bottom halves. Using a slotted spoon or tongs to drain off excess moisture, evenly divide broccoli rabe between bottom bun halves. Set aside.

In a 10-inch cast iron, carbon steel, or nonstick skillet, heat oil over medium-high heat until shimmering. (A small drop of water dropped into it should immediately sizzle.) Carefully break eggs into hot oil, dropping them from right above the surface to prevent hot oil from splashing. Season with salt and pepper.

Slide eggs to back of skillet, opposite handle, and add butter to front of skillet. Once butter has melted and begun to foam, hold skillet handle, and tilt skillet towards you so butter-oil mixture pools near base of handle. Using a spoon, baste eggs with hot fat, aiming at the uncooked portions of the egg whites and avoiding the yolk. Continue basting until eggs are puffy and cooked, 45 seconds to 1 minute. Using a spatula, transfer one egg to each bottom bun half, carefully laying them on top of broccoli rabe. Close sandwiches with top bun halves, and serve immediately.

Nasi Lamak Medan (Coconut Milk Rice)

Coconut milk rice:
2 cups of uncooked jasmine rice – (washed several times and drained)
1 1/2 cups of coconut milk
1/4 cup of water
3 pandan leaves – (screwpine leaves-knotted)
1 stalk of lemon grass – (bruised and cut into 2-inch pieces)

Sambal chili :
5 shallots – (peeled and finely chopped)
1 Tbsp of grape seeds oil or oil of your choice
1/2 tsp of dried shrimp paste – (belacan)
1 cup sambal oelek
3 Tbsp of sugar – (add more if you want a bit sweeter)

Potatoes:
3 large potatoes – (peeled and diced)
4 oz raw medium shrimp – (peeled, deveined, and roughly chopped)
1 cup of dried red chili – (soaked in warm water until soft)
5 shallots – (peeled)
Small bunch of curry leaves
2 Tbsp of sugar or more to taste
Dash of salt to taste
Oil to deep fry the potatoes
Dried anchovies and peanuts:
1 Tbsp of oil
1/2 cup medium to large high-quality dried anchovies
1/2 cup dry roasted peanuts
Pinch of sugar

Garnish:
1 small cucumber – (washed and thinly sliced)

Cooking the rice:

If you have a rice cooker, life couldn’t be any easier, just put everything in the rice cooker (with exception of the screwpine leaves)and press the cook button, add the screwpine leaves about 10 minutes towards the end of cooking time. My mom actually taught me this little secret so that the screwpine leaves will release the right amount of flavor.

If you don’t own one, use a dutch oven. Bring the water and coconut milk to a boil and then add the rice. Lower the heat and simmer until the rice is almost cooked. Add the screwpine leaves in and stir for a bit. Cover with a lid and cook for another 10 minutes until the rice is cooked through and fluffy.

Making the chili sauce:

In a saucepan, heat up some oil. Saute the shallots until soft, about 1 minute. Add in the shrimp paste and saute for another minute, add in the sambal oelek and sugar. The chili sauce will turn slightly darker when the sugar caramelized. The chili sauce should be sweet and spicy.

Potatoes:

Ground the red chili and shallots into a coarse paste. Preheat the oil in a pot. Deep fry the potatoes until they are golden brown. Set aside.

In a large skillet, preheat about 2 Tbsp of oil. Saute the chili paste for about 5 minutes. Add in the shrimp and curry leaves and cook until the shrimp turn color, about 1 minute. Add in the fry potatoes and stir to mix everything. Make sure the chili sauce coats the potatoes. Add in sugar and salt. Have a taste, it should be more at a sweet side and lightly spicy.

Dried anchovies and peanuts:

Preheat a medium size pan with cooking oil. Add in the anchovies and fry until crispy, about 1 minute or so. Add in the peanuts and cook until the peanuts are lightly brown. Add in pinch of sugar. Turn off the heat and give it a good stir to mix everything. Remove from the heat.

When ready to serve:
Portion the rice on the plate. Place the sambal telur, potatoes, sambal, and few slices of cucumber on the side of the plate. Ready to go!

Overnight Oats

1/2 cup old-fashioned oats
1/4 cup dried fruit, cut into small pieces, if needed
1 tablespoon chia, flax, poppy or sesame seeds
1 cup milk or unsweetened dairy alternative, such as almond or oat milk
1/4 teaspoon kosher salt
Maple syrup, honey or brown sugar (optional)
2 tablespoons chopped or sliced nuts, toasted, if desired

Mix oats, dried fruit, seeds, milk and salt in a pint jar or 2-cup airtight resealable container. Seal tightly and refrigerate for at least 5 hours or up to 5 days.

Uncover, stir well, and taste. If you prefer more sweetness, stir in some sweetener. Top with the nuts just before eating.

Tip: The soaked oat mixture will keep in the refrigerator for up to 5 days.

Sous Vide Soft Poached (Or Ramen) Eggs

1-16 large eggs
Salt and pepper
Directions

Using sous vide circulator, bring 4-inches water to 167°F/75°C in 7-quart Dutch oven or Lexan container. Using slotted spoon, gently lower eggs into prepared water bath, cover, and cook for 12 minutes.

Meanwhile, fill large bowl halfway with ice and water. Using slotted spoon, transfer eggs to ice bath and let sit until cool enough to handle, about 1 minute. To serve, crack eggs into individual bowls and season with salt and pepper.

Eggs can be cooked, chilled in an ice bath for 10 minutes, and refrigerated for up to five days. To reheat, lower eggs into water bath set to 140°F/60°C and cook until heated through, at least 15 minutes or up to 1 hour, then crack into bowls as directed.

Tomato and Bacon Breakfast Sandwich

3 slices bacon, cut in half crosswise
1 English muffin (store-bought or homemade), split and toasted
1 tablespoon (15ml) homemade or store-bought mayonnaise
2 thick slices very ripe tomato
Kosher salt

Cook bacon in a skillet over medium-low heat, turning occasionally, until completely crisp, about 5 minutes total. Drain on a paper towel–lined plate.

Spread both English muffin halves with mayonnaise. Lay tomato slices on bottom half, season with salt, and top with bacon. Close sandwich and serve.

Blueberry Muffins

These are the famous Jordan Marsh department store muffins.

1/2 cup (8 tablespoon/4 ounces) butter, at room temperature
1 cup (7 ounces) sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) milk
2 1/2 cups (12 1/2 ounces) blueberries, fresh preferred
1/4 cup (1 3/4 ounces) sugar, for topping

Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
In a medium-sized bowl, beat together the butter and sugar until well combined.

Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Beat in the baking powder, salt, and vanilla.

Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.

Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional — go for it!

Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Yield: 12 muffins.

Can you use coarse white sparkling sugar instead of granulated sugar on top of the muffins? Sure; but they won’t be “true” Jordan Marsh muffins.

If you use frozen berries, don’t crush any of them. Rinse several times in cold water, then pat dry with paper towels before using; this will help prevent the muffins from baking up blue-green.

Room-temperature butter is easier to work with than ice-cold butter when preparing muffin batter. If possible, remove butter from the fridge an hour or so before starting the recipe.

Pressure Cooker Grits with Cheese, Jalapeño, and Bacon

4 slices of bacon chopped
2 jalapeño peppers chopped with seeds removed
1 cup stone ground grits
3 cups water
1 cup heavy cream
8 oz sharp cheddar cheese shredded
2 oz cream cheese
Salt to taste

Add bacon to insert. Turn on Sauté function and select “Normal” heat. Allow bacon to sit undisturbed until it gets cooked on one side, about 8 minutes. Then stir your bacon pieces until all pieces are cooked. Remove from insert and place on a paper towel to drain.
Remove excess bacon grease from Instant Pot, leaving about 2 Tbsp.
Add chopped jalapeño to the insert and stir until softened, about 2 minutes.
Add grits and stir for about 10 seconds.
Add water and use wooden spoon to stir up any brown bacon bits stuck to the bottom of the pan. Stir in heavy cream and salt.
Press Cancel on your instant Pot. Then select “Pressure Cook” and cook on High Pressure for 10 minutes. Once done, allow your Pressure Cooker to natural release for 10 minutes, then manually release any remaining pressure.
Open lid and stir in cheddar cheese and cream cheese.
Allow grits to cool for 5 minutes.
Top with pieces of bacon. Enjoy!

Notes: Remeber 1:3:1. Use 1 part grits, 3 parts water or broth, and 1 part heavy cream to the pressure cooker cycle.
Allow grits to cool for at least 5 minutes once done pressure cooking. This will allow your grits to thicken up to a nice consistency.

Pressure Cooker Grits

2 tablespoons bacon grease or vegetable oil
1 cup stone ground grits
3 cups water
1 1/2 cups half-and-half or milk
1 1/2 teaspoons salt
2 tablespoons butter, cut into pieces
1/2 cup shredded cheddar cheese

Add bacon grease or oil to inner pot of Instant Pot. Turn “Saute” mode on. Once hot, add grits and cook and stir for 2 minutes.

Add water, half-and-half, salt, and butter. Turn Instant Pot off, place lid on with valve in “sealing” position. Set to Pressure Cook on HIGH for 10 minutes.

Allow a 15 minute Natural Release and then manually release the remaining pressure. Remove lid and stir in cheese. Stir well. Grits will thicken up some as they cool slightly.

Note: Cooking time does not include time for Instant Pot to pressurize. This can take about 10 minutes.

Peach Streusel Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
4 tablespoons butter melted
2 tablespoons oil preferably pecan or grapeseed
2 large eggs beaten
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups diced peaches

For the streusel:
1 cup granulated sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
Pinch nutmeg
4 tablespoons butter melted
1/4 cup chopped pecans

Preheat the oven to 375°F and lightly grease a standard 12-cup muffin tin or line them with muffin cups.

To make the muffin batter, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, stir together the melted butter, oil, eggs, vanilla, and sour cream until creamy, then add the wet ingredients to the dry ingredients, stirring gently until well combined and a thick batter is formed. Fold in the peaches.

To make the streusel, stir together the granulated sugar, flour, cinnamon, salt, and nutmeg until well combined. Stir in the butter and pecans until everything well combined.

Fill the muffin cups 3/4 full with the batter, then evenly top with streusel. Bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean. Serve warm.

Austrian Shredded Pancake (Kaiserschmarrn)

1/2 cup (75 grams) raisins (optional)
2 tablespoons (30 ml) fruit juice or rum (only if using raisins)
4 large eggs, separated
2 tablespoons (25 grams) granulated sugar
1/4 teaspoon kosher salt
1 teaspoon baking powder
3/4 cup (100 grams) all-purpose flour
1/2 cup (120 ml) milk, any kind
2 to 3 tablespoons (30 to 40 grams) unsalted butter or ghee (clarified butter)
Powdered sugar
Jam, applesauce or another fruit sauce, or stewed plums/plum compote (recipe below) to serve

If you’re using raisins, soak them in the hot rum or juice and set aside until needed.
Make batter: In a large bowl, whisk together egg yolks, sugar, salt, and baking powder. Whisk in milk, then flour, whisking just until mostly smooth. (A few tiny lumps proved inconsequential.) Let rest for 10 minutes. Meanwhile, in a second (medium-large) bowl or the bowl of an electric stand mixer, beat egg whites until they hold firm peaks. Fold into egg yolk mixture, trying not to deflate the egg whites. Gently fold in raisins, if using.

Cook pancake: Heat a medium-large skillet (10? to 12?) over medium heat. Add 2 tablespoons butter or ghee and let warm. Pour batter into pan and spread smooth. Cook for 3 to 4 minutes, lifting an edge to peek occasionally, until it’s a deep golden brown underneath; reduce the heat if it’s browning very quickly. If you feel like you can pull off flipping it in one piece, go for it. I cannot and loosen the edges to slide it onto a large plate. With a potholder on each hand, invert empty frying pan over pancake and plate, grab both together tightly, and quickly flip the pancake back into the pan. Continue cooking until deeply golden underneath on the second side, about 3 minutes.

Shred/tear pancake: There are two ways to do this: You can use two forks or the edge of a sharp spatula to tear/chop the pancake into 1? to 2? pieces right in the skillet. However, I prefer to slide it back onto the plate I just used to flip the pancake and chop it there. This allows me to melt another tablespoon of butter in the pan for extra-buttery and lightly crisp edges in the final pancake. Return pancake shreds and any batter that has spilled out — it’s supposed to still be very runny in the center at this point — to the skillet and cook, stirring, until pancake shreds are mostly but not fully cooked through. A custardy center in each bite is ideal.

To serve: Scrape pancake shreds onto plate and sprinkle generously — and I mean generously — with powdered sugar. Serve with lemon wedges, jam, a fruit sauce (applesauce is a popular accompaniment), fresh berries or as shown, with stewed plums/plum compote (zwetschgenröster), directions below. Eat right away.

A quick plum compote (zwetschgenröster): Combine 1 pound fresh black or prune plums* (unpeeled, pitted, and cut into quarters or eighths), 1/3 cup granulated sugar, 1/4 cup water, 1 cinnamon stick or 1 teaspoon ground cinnamon and 1/8 teaspoon (or more to taste) ground cloves over medium heat and bring to a simmer. Simmer gently, stirring occasionally, until fruit is saucy and tender enough that you can break a piece in half with the side of you spoon, about 20 minutes (and up to 25 minute for fruit that’s more broken down). Stir in juice of half a lemon and set aside to cool until needed.

Grilled Cheese with Honey

Softened unsalted butter, for spreading
Eight 1/2-inch-thick slices of sourdough boule
1 pound Taleggio cheese, rind removed and cheese sliced
Honey (preferably bitter), for drizzling
Flaky sea salt
Coarsely ground black pepper

Preheat a large griddle or very large skillet over moderate heat. Spread butter on one side of each slice of bread and arrange them buttered side down on a work surface. ?Top 4 bread slices with the cheese. Close the sandwiches, pressing lightly to flatten.

Cook the sandwiches over moderate heat, turning once, until golden on the outside and the cheese is melted, 3 to ?4 minutes per side. Transfer the sandwiches to plates. Drizzle with honey and season with salt and pepper. Serve right away.

Dahi Toast (Indian Grilled Cheese)

1/4 cup plus 6 tsp. extra-virgin olive oil
1 1/2 tsp. black mustard seeds
24–30 fresh curry leaves
1/2 medium red onion, finely chopped
2 small Indian green chiles or serrano chiles, finely chopped
1 cup plain low-fat Greek yogurt
1/2 cup finely chopped cilantro
1/2 tsp. freshly ground black pepper
Pinch of red chili powder
Kosher salt
12 large slices sourdough bread
Cilantro Chutney or store-bought chutney and/or ketchup, preferably Heinz (for serving; optional)

Heat 1/4 cup oil in a small saucepan over low heat until just warm. Add mustard seeds and cook until they start to pop and sputter, which should be a matter of seconds.

Quickly remove pan from heat, add curry leaves, and toss to coat—they should crisp immediately from the residual heat. Set spiced oil aside.

Mix together onion, green chiles, yogurt, cilantro, black pepper, and chili powder in a small bowl; season with salt. Spread yogurt mixture over 6 slices of bread and top with remaining slices to make 6 sandwiches.

Heat 1 tsp. olive oil in a large skillet over medium heat until shimmering. Reduce heat to low and cook 2 sandwiches until undersides are crisp and golden brown, about 3 minutes. Turn, add another 1 tsp. olive oil to skillet, and cook until the second side is crisp and golden brown, about 3 minutes.

Transfer sandwiches to a platter or plates; repeat with remaining sandwiches and 4 tsp. oil.

Drizzle reserved spiced oil evenly over sandwiches. Cut in half and serve with chutney and/or ketchup alongside if desired.

Do Ahead: Yogurt filling can be made 1 day ahead. Cover and chill.

Upma with Vegetables

4-6 Tbsp oil
1/2 tsp skinned urad dal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 sliced onions
4-5 curry leaves
3-4 chopped green chillies
2 tsp garlic paste
1 tsp ginger paste
2 tsp ground coconut
Turmeric powder, a pinch
Salt
250 gm of diced vegetables
1 chopped tomato
150 gm semolina
250 ml hot water
100 ml curd
2 Tbsp chopped coriander
Juice 1 lime

Heat oil, fry dal, mustard and cumin seeds for 15 seconds.
Add onions, curry leaves, chopped chillies, ginger, garlic, turmeric, and salt and coconut paste. Stir and fry for 5 minutes.

Add vegetables and tomato. Fry for 3-4 minutes.

Add semolina. After 2-3 minute, pour in water and curd. Cook for 5 minutes until dry.

Garnish with coriander and sharpen with lemon juice.

Serve hot with rasam.

Upma

1 cup rava (semolina)
4 Tbsp Oil
2 cups water
10 curry leaves
2 green chillies (whole)
3 red chillies (whole)
1/2 tsp black gram dal
1/2 tsp Bengal gram dal
1 medium-sized onion (chopped)
2 tbsp corn
1/2 tsp red chilli powder
1 tsp salt
1 tsp mustard seeds
3/4 tsp sugar
Juice of 2 lemons
Few coriander leaves
Handful of cashew nuts

Dry-roast semolina (rava) until it just begins to turn brown, then keep aside.

In a large saucepan, heat the cooking oil. Add mustard seeds and wait for them to sputter. Then add curry leaves, slit green chillies, red chillies, soaked channa dal and split urad dal.

Add chopped onions and fry until they become slightly brown.

Add some corn, salt, red chilli powder and then add the roasted rava. Stir for 1-2 minutes to let the flavours combine.

Then add double the water, and keep stirring properly to avoid lumps.

The upma is done when all the water is absorbed by the rava. Add a bit of sugar and lemon for a subtle sweet yet tangy flavour.

Garnish with fresh coriander leaves, spruce it up with a few cashew nuts for that added crunch, and you’re good to go.

Anda Bhurji (Indian-Style Scrambled Eggs)

4 eggs
2 tablespoons of milk
1 tablespoon ghee or vegetable oil
1 small onion, chopped
1 inch ginger, chopped fine
1 clove garlic, chopped fine
1-2 green chillies or 1/2 jalapeño, chopped fine
1/2 large tomato or 1 plum tomato, chopped
1 small green pepper, chopped
2 tablespoons cilantro, chopped
salt & pepper to taste

For serving
bun
Dijon mustard
ketchup
sharp cheddar cheese or gruyere

Whisk eggs and milk and set aside.

In a non stick frying pan, add ghee under medium heat. When hot, add in onions. Stir fry until translucent. Mix in ginger, garlic and chillies well. Fry for 30 seconds or until fragrant. Mix in peppers and fry for 1 minute. Toss in the tomatoes and cook for 2-3 minutes or until tomatoes are soft.

Add in the whisked eggs and scramble with the other ingredients. Cook until your eggs are scrambled to your preference.

Turn off the heat and mix in the cilantro.

Add salt & pepper to your taste.

Serve in a toasted bun with ketchup, Dijon mustard and sharp cheddar cheese.

Upma

Note: upma is often made with different vegetables like potatoes, green pepper, onions, grated carrot, peas, lima beans or tomatoes. You can also add nuts like cashews to the mix.

1 cup sooji or cream of wheat (semolina)
1 teaspoon + 2 tablespoons oil (corn, peanut or sunflower is best)
1/2 teaspoon black mustard seeds
1 teaspoon urad dal
1 teaspoon channa dal
4 fresh curry leaves
1/2 teaspoon turmeric powder
1 small onion, chopped
1/2 teaspoon, grated ginger
2 green chillies
1 bell pepper, chopped
1 potato, small cubes
3 tablespoons fresh grated coconut
2 1/2 cups water
1 tablespoon lemon juice
cilantro for garnish

In a wok, heat 1 teaspoon of oil. Add 1 cup of cream of wheat or sooji and fry on low to medium heat until it is light brown. Mix the sooji around so that is gets processed evenly. This will take about 5 minutes or so. Turn off the heat and put the sooji aside on a plate.

In the wok, heat 2 tablespoons of oil. Add in your black mustard seeds, urad dal and chana dal and turn the heat to medium. When the dal turns golden and the black mustard seeds are popping, add in the curry leaves, grated ginger and green chillies. Mix around well for a few seconds and then add in your chopped onion, green pepper and turmeric powder. Mix it well and after 2 minutes mix in the potato cubes and salt. When the potatoes are cooked, add in the water and bring to a boil.

Similar to making polenta, lower the flame and add in the roasted sooji little by little stirring all the while so you don’t get lumps. Add in the coconut and continue to stir for 4-5 minutes while its simmering until the water is absorbed and the sooji is cooked. (During this process if it’s looking dry, add a bit more water.) Turn off the heat and add lemon juice and cilantro leaves.

Serve hot with plain yogurt or a nice pat of butter and chutney pudi or anything spicy!

*If you want to serve as a mold, just pack upma in a katori (Indian stainless steel bowl) or ramekin and turn upside down on a plate.