Open Faced Breakfast Tacos

This is another dish that I came up with, with what was available in my pantry that day. The mashed potatoes is very healthy with no butter or cheese plus, it has avocados that makes it tastier. This is also a good way to make use of any leftover chapatis/tortillas from the previous night’s dinner.

Ingredients:

Tortilla/ Chapati, cooked – 6
Eggs – 3
Pepper powder – 1/2 tsp
Oil – 3 tsp
Salt – to taste

For the mashed potatoes:
Potato, medium – 2
Avocado – 1
Garlic clove – 1, optional
Milk – 2 tbsp
Green chillies, finely chopped – 2 to 3
Coriander leaves, finely chopped – 5 stalks
Lemon juice – 1 tsp

Method:

  • To prepare the mashed potatoes, cut the potatoes into half and boil them
  • Once the potatoes are cooked, peel the skin and mash them
  • Scoop out the flesh from the avocados and add to the potatoes. Add milk and mash them well
  • Follow by adding crushed garlic, green chillies, coriander leaves, lemon juice and salt. Mix well and set aside
  • Beat the eggs with salt and pepper
  • Heat a pan, add 1/2 tsp of oil and pour little bit of the egg mixture to make an omelette
  • After 2 minutes, flip it to cook the other side. Then, remove and repeat until you have 6 of these
  • To assemble, place a tortilla on a plate, then place an omelette over it. Top it with a big dollop (approx. 3 -4 tbsp) of the mashed potato mixture
  • Garnish with cilantro and few strings of onion. Server hot with a sauce of your choice 

    

Egg Kurma

I had this dish on a Sunday morning. Piping hot, with dosas! It was delicious. A recipe from my sister-in-law’s family, egg kurma was a regular in her growing up days. It tastes best with dosai. The spice levels have been kept to a minimum but you could easily notch it up a bit.

Egg Kurma

Ingredients:

To Grind:

Tomato – 1
Coconut pieces – 1/4 cup
Fennel seeds – 1/2 tsp

For the kurma

Oil
Fennel seeds – 1/2 tsp
Green chillies – 2
Onion – 1, large
Tomato – 1
Ginger-garlic paste – 1 tbsp
Turmeric powder – 1/4 tsp
Garam Masala – 1/2 tsp
Coriander powder – 2 tsp
Kashmiri Chilli powder – 1 tsp
Salt to taste
Egg – 6
Fresh coriander – 1/4 cup
Curry leaves – 1 sprig

Method:

  • Grind the ingredients mentioned under ‘To Grind’ to form a smooth paste; add a little water to reach a smooth consistency

Egg Kurma

  • In a wok, add oil
  • Add fennel seeds and allow to splutter
  • Add finely chopped onions and two slit green chillies and fry till the onions begin turning golden brown

Egg Kurma

  • Add ginger-garlic paste
  • Fry for a minute before adding chopped tomatoes
  • Add turmeric, garam masala, coriander powder and chilli powder
  • Stir for a couple minutes and then add the ground paste

Egg Kurma

  • Add about a 1/4 cup of water and mix well
  • Add salt to taste
  • Allow this to cook on a low flame for about ten minutes till you see the oil separating
  • At this stage, add about 3 cups of water (or more, depending on the consistency you need)

Egg Kurma

  • Bring this to a boil and allow the oil to separate (do this on a medium to low flame)
  • Add more salt if needed, at this stage
  • Break 6 eggs into the wok (you can break the eggs into a separate bowl and then add them; ensure that the eggs are whole and not whisked)
  • Once you add the eggs, do not stir
  • Cover the wok and cook on low flame for about 5 minutes
  • Then, stir slowly and check if eggs are cooked
  • Garnish with curry leaves and fresh coriander
  • Serve hot with dosai!

Egg Biryani

This is a very quick and easy to make version of Egg Biryani. It can be served as a meal in itself with some raita or goes great as a side with non-vegetarian dishes such as Tandoori chicken or fish fry.

Egg Biryani

Ingredients:

Basmati rice – 1 and 1/2 cups
Bay leaf – 1
Cinnamon – 1/2 inch piece
Cloves – 2
Onion, cut lengthwise – 1 cup
Turmeric – 1/4 tsp
Chilly powder – 1/2 tsp
Coriander powder – 1/2 tsp
Yogurt – 1 tbsp
Salt – to taste
Oil – 1 tbsp
Coriander leaves, finely chopped – 2 tbsp

To grind:
Onion, roughly chopped – 1/2 cup
Green chillies – 1
Ginger, grated – 1/2 tsp
Garlic – 3
Coriander leaves – 4 to 5 stalks
Oil – 2 tsp

For the eggs:
Eggs, hard-boiled – 3
Chilly powder – 1/4 tsp
Coriander powder – 1/4 tsp
Cumin powder – 1/4 tsp
Turmeric – a pinch
Salt – to taste
Rice flour – 1/2 tsp

Method:

  • Wash and soak basmati rice
  • Saute the ingredients under “To grind” in 2 tsp oil. Cool and grind into a fine paste
  • Heat 1 tbsp oil in a wide pan, add bay leaf, cinnamon and cloves
  • Add chopped onions and saute until light golden brown
  • Add the ground paste, turmeric, chilly powder, coriander powder and saute for couple more minutes
  • Add the yogurt, rice, 3 cups of water (twice the quantity of rice) and salt. Mix well, cover and cook for 15-20 minutes until the rice is well done 
  • While the rice cooks, prepare the eggs by mixing chilly powder, coriander powder, cumin powder, turmeric, salt and rice flour with some water to make a thick paste
  • Slice the eggs into 3 to 4 pieces each and coat them with the paste and pan fry them with some oil until the coating around the eggs is nice and crispy
  • Once the rice is cooked add the eggs and garnish with coriander leaves
  • Serve with your favorite raita or some Tandoori chicken

IMG_4878

Everyday Omelet

This is a recipe known to every Indian household, yet I decided to share it just for its simplicity and flavor. I call it the “Everyday Omelet” as it is so easy to prepare and you can have it everyday without getting tired of it. This basic recipe can be turned into an omelet as below, into a savory French toast (see Tip below) or scrambled as a side for chapati/poori/rice. It is so versatile and yet so simple to make. Use of organic eggs only makes this dish better! 
Everyday Omelet

Ingredients:

Eggs – 3
Onion, finely chopped – 1/3 cup
Coriander leaves, finely chopped – 3 tbsp
Green chillies, minced – 1 large
Turmeric – a pinch
Salt – to taste
Oil – 1/2 tbsp + 2 tsp

Yield: 2 omelets

Method:

  • Heat 1/2 tbsp oil in a pan
  • Add the green chillies, onion and coriander leaves and saute for 5-6 minutes till the onion turns translucent
  • Add a pinch of turmeric and salt as needed. Remove from heat and let it cool
  • Meanwhile, beat the eggs in a bowl
  • Add the onion mixture to the eggs and mix well
  • Heat 1/2 tsp oil in a pan on medium heat
  • Pour half of the eggs into a nice circle and cook for a minute or 2. Do not keep the flame too high or the omelet can easily get burnt. Cover for 30 seconds if needed
  • Flip the omelet and cook the other side. Shouldn’t take more than 30 seconds
  • Serve as is or with toast

Savory French ToastTip: To the above ingredients add 2 to 3 tbsp milk, mix well. Dip slices of bread, quickly turning and removing them before they get soggy and fry them in a pan with few teaspoons of oil or butter like you would any toast.

Savory Bread Pudding

I found this recipe in a store booklet and made it for Thanksgiving last year. It served as a delicious accompaniment to the other dishes. It’s perfect to make for a group of people, especially on a festive occasion. You can even play around with the ingredients and use spinach instead of kale or potato instead of butternut squash. 

Savory Bread Pudding

Ingredients:

Olive oil – 1 tbsp
Kale – 4 cups, chopped
Garlic – 1 tbsp, chopped
Butternut squash – 1 10-ounce bag, cubed
Bread – 8 ounces, cubed
Fresh thyme – 1 tsp
Gruyere cheese – 1 cup, grated
Eggs – 6, beaten
Whole milk – 2.5 cups
Chilli flakes – 2 tsp
Salt to taste

Method:

  • Pre-heat oven to 400 degrees Fahrenheit
  • Toss the butternut squash with 1/2 a tablespoon of olive oil and place on a foil-lined baking tray
  • Bake for about 20 minutes
  • Remove from oven and set aside
  • Heat the remaining 1/2 tablespoon of oil in a large pan and fry kale and garlic for a few minutes till the greens wilt
  • Remove from heat and add the baked squash, bread cubes, thyme, chilli flakes, salt and cheese
  • Transfer this to a buttered baking dish
  • Combine eggs and milk and pour this over the bread mixture
  • Bake at 350 degrees Fahrenheit for 45 minutes

Note:
1. I used a slightly hard bread while the original recipe suggests using stale bread.

2. If you do not get gruyere cheese, feel free to use parmesan or cheddar.