If you love it, put an egg on it. But what if you LOVE, ❤️, 😍 and 😘 eggs, what do you put on it? Of course salt and pepper. But is salt and pepper always enough for those plump, creamy yolks and lacy whites? I think not. So are 5 fried egg toppings that up the game on salt and pepper. I think they deserve that. 1. 2. 3. 4. 5. Pssst: what are the toppings that you like over your fried eggs? Would love to read your comments.
Why do these heavy, cloud laden skies call out to onions fried with batter? Why?! Blame it on nature or nurture, it felt like a must this morning. Onion bhajias would have been the natural thing to do, but I went another way with Pajeon or the Korean Scallion Pancake with a lovely savoury, sweet and spicy dipping sauce. It hit the spot. If you want your onion fried with batter fix, read on.
I wonder why has oil in everyday cooking been reduced to just being a medium of cooking vs. it being that essential ingredient that adds its own subtle taste and flavour!? I know there is EVOO, and much has been spoken about it. But what about mustard oil or til ka tel (sesame) or unrefined groundnut oil or coconut oil. These aren’t just ‘better for you oils’, they make food taste better. Like the mustard oil in today’s breakfast of Nepali Aloo Ko Achaar with parathas. It gives this potato salad a beautifully rounded taste as it mellows the heat of all the spices that go into it. BTW, this Aloo Ko Achaar takes 15 minutes to assemble (if you don’t count the boiling of the potatoes) and just 15 seconds to polish off. Don’t take my word for it. Try it.
In a week I tend to some how collect a lot of ones – one baby aubergine that rolled off the bag that it was in, one green onion that was forgotten behind the tomatoes, one baby carrot that fell into a bag of methi and wasn’t discovered till methi aloo happened, one slice of cheese that slipped under the chocolates in the chiller post the nightly chocolate binge, one paratha that was forgotten in the dubba at the back of the fridge and one tablespoon of tomato or any gravy that was left for a little pre dinner snack and bowl mopping that never happened. Does it happen to you guys? It happens to me all the time. This mini roti pizza turns those ones into a delicious breakfast. Below what I’ve put down is more an idea rather than a recipe. There are very few thing you can do to get it wrong.
I’ve never got the craze around energy and granola bars. They all tend to feel so heavy and always sooo unsatisfying. Yesterday I had one that was especially bad. And that got me thinking about the energy bar, rather energy ball from my childhood, the murmura ladoo or puffed rice ladoo. Intensely caramelised and crisp, these always felt light and 100% satisfying. I loved the one’s my nani’s guy in Jamshedpur used to make. Hot off the pan in one corner of Bistupur Market I would devour a couple of them in one go (read 5). This morning I took inspiration from those classic energy balls from my childhood and gave it a little swag with pecan, cacao nibs and butter roasted puffed rice. It goes brilliantly with a cup of hot black coffee. And just as the classic, always light, but these are 110% more satisfying. Give these make ahead balls, bars and cookies a go. They take not more than 25 minutes to make.
Can butter, mustard and a few boiled eggs solve a Monday?! Maybe not, but these could if they were in this butter fried toast topped with my version of Sauce Gribiche; a classic French sauce made with boiled eggs that can also be an egg salad. Yes, the butter fried toast feels excessive, but to cure the blues one has to call in the big guns.
Avocados were never a part of my growing up years, but I don’t know why it tastes so so familiar. Is it just me or you guys also think it tastes like the creamy tender coconut (especially the parts near the skin)!? Same-same-but-different-ish? Okay, it’s just me. Whatever it is, I adore it. And whenever I find a good avocado or two, it’s usually guacamole for breakfast. All it needs is 5 ingredients and 5 minutes of utmost patience from me. If you have 5 minutes and 2 avocados, give this a stir.
There are two things I hate more than anything: one, egg white scrambled eggs or omelettes. It’s just so pointless, tasteless and rubbery without the yolks. Why would anyone steal that away from their omelette or scrambled eggs?!?? But this morning I had 4 eggs worth of egg whites in the refrigerator staring at me. They were leftovers from batch of lemon curd I had made the other day. That’s where the second thing I dislike comes into play; I hate wasting or throwing away good food. It makes me feel sick in the stomach. So in desperation, to save these 4 egg whites, and add some interest, favour and joy into them I tried something that was a complete delight. The Spicy Thai Egg White and Holy Basil Scrambled Eggs takes inspiration from the Thai Pad Kra-Pao Gai or stir fried chicken with holy basil (or tulsi). If you have egg whites lying around or a tulsi plant that needs pruning or if you just want to breakout of the monotony of regular everyday omelettes, scrambled eggs …