Eggs Benedict

Eggs Benedict

From   Sunny Side Up

Prep: 10 minutes

Cook: 10 minutes

Method: Moderate

Course: Snack

Type: Fusion

A traditional breakfast snack, making of hollandaise sauce takes a little time to master

Ingredients

  • English muffins 4
  • Whole eggs 4
  • Chicken ham 4 slices
  • Fresh parsley, chopped to garnish
  • Hollandaise sauce
  • Eggs yolks, at room temprature 3
  • Clarified butter 180 gms
  • Lemon juice ½ tsp
  • Salt to taste
  • Cayenne pepper to taste

Methods

  • Preheat oven to 180º C.
  • To make hollandaise sauce, put the egg yolks in a bowl that fits over double boiler. Whisk in 3 tbsp water at room temperature. Keep the bowl on double boiler on medium heat and start whisking till fluffy and leaves ribbon marks with whisk. Remove from heat.
  • Gently pour the clarified butter in a thin stream into the egg mixture and keep whisking. Add lemon juice, salt and cayenne pepper. Cover with cling film and set aside. Do not keep the sauce in the refrigerator.
  • Cut a hole in the centre of each English muffin with a cookie cutter. Place them on a silicon sheet lined baking tray. Crack the eggs one by one and put it into the hole of each muffin and sprinkle salt over it. Keep the tray in the oven and bake for 3 to 4 minutes.
  • Keep each muffin on a serving plate, garnish the each muffin with a chicken ham slice and parsley, sprinkle salt and cayenne pepper. Drizzle hollandaise sauce on top and serve immediately.
Bagels

Prep: 2 hours 35 minutes

Cook: 25 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

  • Refined flour
  • Dried yeast
  • Castor sugar
  • Egg
  • Caraway seeds
  • Black sesame seeds
  • Poppy seeds

A favourite breakfast snack of the Americans

Ingredients

  • Refined flour 3½ cups + to dsust
  • Active dry yeast 2 tsps
  • Castor sugar 1½ tbsps
  • Salt 1½ tsps
  • Oil 2 tsps + to grease
  • Egg 1
  • Caraway seeds (shahi jeera) 1 tbsp
  • Black sesame seeds (kale til) 2 tbsps
  • Poppy seeds (khuskhus) 1 tbsp

Methods

  • Take yeast in a small bowl, add castor sugar and ¼ cup warm water, mix and set aside to activate.
  • Take flour in a mixing bowl, add salt, activated yeast and a little water and mix till it forms a dough.
  • Dust a little flour on the worktop, put the dough on top of this and knead with your palms and fingers for 6-7 minutes. Keep the dough in a clean bowl, cover with a damp muslin cloth and set aside to prove for 1-2 hours.
  • Divide the dough into equal portions and shape them into round balls. Make a hole in the centre to look like a medu vada. Let them rest for 10 minutes.
  • Preheat oven to 180º C.
  • Heat plenty of water in a deep non-stick pan, add oil, mix and let it come to a boil.
  • Grease a baking tray with some oil and dust with some flour.
  • Put the bagels into the boiling water, let them cook for about 1 minute, pressing lightly with a slotted spoon. Drain and keep them on the baking tray.
  • Break the egg into a small bowl and whisk it with a fork. Brush the egg over the bagels.
  • Sprinkle caraway seeds, black sesame seeds, poppy seeds over the bagels. Keep the tray in the preheated oven and bake for 20 minutes.
  • Take them out of the oven, place them on a serving platter and serve immediately with a bowl of fresh cream cheese.
Banana Walnut French Toast

Banana Walnut French Toast

Prep: 15 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Fusion

Key Ingredients:

  • Bananas
  • Walnuts
  • White bread slices
  • Eggs
  • Honey
  • Milk
  • Whipped cream

French toasts enhanced with bananas, walnuts and honey

Ingredients

  • Ripe bananas, peeled and thinly sliced 3
  • Walnuts, roughly chopped ½ cup + to decorate
  • White bread 8 slices
  • Eggs 4
  • Wild honey 2 tbsps
  • Milk 1 cup
  • Icing sugar 1 tbsp
  • Butter to cook
  • Whipped cream 1 cup
  • Blueberries to decorate

Methods

  • Distribute the banana slices equally between 4 bread slices spread on the worktop. Drizzle some honey over them, sprinkle some walnuts and drizzle some more honey. Cover with the remaining 4 bread slices to make 4 sandwiches.
  • Take milk in a mixing bowl. Break the eggs into it, add icing sugar and whisk them together.
  • Heat a little butter in a non-stick pan. Dip the banana sandwiches in the egg mixture one at a time. Place it in the pan and shallow fry, turning sides, for 3-4 minutes or till both sides are evenly done and golden.
  • Keep them on serving plates. Take whipped cream in a piping bag and pipe some cream over the French toasts. Decorate with blueberries and walnuts and serve immediately.
Bread and Eggs Upma

Bread and Eggs Upma

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

  • Bread loaf
  • Eggs
  • Onions
  • Potatoes
  • Tomatoes

Scrambled eggs add taste and nutrients to this bread upma

Ingredients

  • Bread loaf, thickly sliced and cut into small cubes 1
  • Eggs, scrambled 3
  • Oil 2 tbsps
  • Cumin seeds 1 tsp
  • Green chillies, slit 2
  • Garlic cloves, chopped 8
  • Medium onions, sliced 2
  • Medium potatoes, cut into small cubes 2
  • Medium tomatoes, chopped 3
  • Turmeric powder 1 tsp
  • Coriander powder 2 tsps
  • Red chilli powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt to taste

Methods

  • Heat oil in non-stick pan, add cumin seeds and let them change colour.
  • Add garlic, green chillies, garlic and onions and saute till onions are translucent.
  • Add potatoes and tomatoes and saute till potatoes are half done.
  • Add turmeric powder, coriander powder, red chilli powder and garam masala powder and mix well.
  • Sprinkle a little water and add salt and mix well. Cook it for 7-8 minutes. Add bread and toss till the bread is well coated with the masalas. Add scrambled eggs and toss.
  • Transfer into a serving bowl and serve immediately.
Bread Pakoda with a Zucchini Twist

Bread Pakoda with a Zucchini Twist

Prep: 15 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

  • Bread slices
  • Zucchini
  • Gram flour
  • Beaten yogurt
  • Sweet tamarind chutney
  • Spicy mint chutney

Bread slices spread with sweet tamarind chutney and mint chutney, stuffed with zucchini slices and batter fried

Ingredients

  • White bread 4 slices
  • Medium yellow zucchinis, cut into thin round slices 2
  • Gram flour 2 cups
  • Salt to tase
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Cumin powder 2 tsps
  • Carom seeds (ajwain) ½ tsp
  • Beaten yogurt 1 cup
  • Sweet tamarind chutney as required
  • Spicy mint chutney as required
  • Oil to deep-fry
  • Black pepper powder to taste
  • Tomato ketchup to serve

Methods

  • Take gram flour in a mixing bowl, add salt, red chilli powder, turmeric powder, cumin powder, carom seeds and hung yogurt and mix well. Add a little water and whisk to a smooth batter. The batter should neither be runny nor too thick.
  • Heat sufficient oil in a kadai.
  • Apply the sweet tamarind chutney generously on 4 bread slices. Spread spicy mint chutney generously on the remaining 4 slices.
  • Arrange the zucchini slices on the slices spread with tamarind chutney. Sprinkle a little salt and pepper powder over the zucchini slices. Cover with the slices with mint chutney, the chutney side facing the zucchini slices and press gently.
  • Trim the edges of the bread gently and then cut each sandwich into 2 triangles.
  • Dip each triangle in the gram flour batter and gently slide into hot oil and deep-fry till golden. Drain on absorbent paper.
  • Arrange the pakodas on a serving platter and serve hot with a bowl of tomato ketchup.
Broccoli Paranthas

Broccoli Paranthas

Prep: 40 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Fusion

Key Ingredients:

  • Whole wheat flour
  • Broccoli

Paranthas stuffed with a flavourful broccoli mixture is a taste you will not forget

Ingredients

  • Whole wheat flour 2 cups
  • Salt to taste
  • Oil to cook
  • Stuffing
  • Broccoli florets 10 to 12
  • Medium onion, chopped 1
  • Green chilli, finely chopped 1
  • Red chilli powder ½ tsp
  • Cumin seeds 1 tsp
  • Carom seeds (ajwain) ½ tsp
  • Fresh coriander leaves, finely chopped 1 tbsp
  • Salt to taste

Methods

  • Take whole wheat flour in a mixing bowl, add salt and mix. Add water gradually and knead into a soft dough. Cover the dough with a damp cloth and rest for 15 minutes.
  • Boil sufficient water in a deep non-stick pan, add broccoli florets and salt and boil for 3 minutes.
  • Drain water and chop the florets finely. Place them on a cloth and squeeze out the excess water.
  • Transfer the broccoli into another mixing bowl, add onion, green chilli, red chilli powder, cumin seeds, carom seeds, coriander leaves and salt and mix well.
  • Divide the filling into equal portions. Divide the dough into equal portions. Shape each dough portion into a katori, place 1 filling portion in it, bring the edges together and press together to seal.
  • Roll out each stuffed ball into a parantha.
  • Heat a non-stick tawa, place one parantha at a time on it, and cook, turning sides and drizzling a little oil on it till both sides are equally done.
  • Arrange the paranthas on a serving platter, place a dollop of butter on each and serve hot with a bowl of thick yogurt and a bowl of pickles.