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.
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.
Is there anything more satisfying than having something deep fried, crisp and sweet in the mornings?! Probably not. But there is one thing that is a balm to me, and thats the Nepalese doughnut called Sel Roti. Its super light, super crisp, and mildly sweet and more than that, its so much fun to make and shape. The more talented Nepalese makers of Sel Roti might call my skill in forming the doughnut like rings, amateurish. But I tend to channel my inner Jackson Pollock as I drop the banana, rice, cardamom and butter dough into bubbling hot oil. It’s purrrfect. If you feel your inner Jackson Pollock is calling out to you at breakfast for something deep fried, crisp and sweet, give this one a go. They say Sel Rotis lasts forever, but these won’t and you’d kick yourself for not doubling the quantities I’m going to be telling you.