Potato Egg Breakfast Curry

Yukon Gold Potatoes - 4 small, cut into long thin rectangular pieces
Eggs - 3, beaten well with a little salt and pepper
Whole garam masala - 1 inch Cinnamon stick, 4 Cloves, 1 whole Cardamom, 2 bay leaves
Oil - 2 tbsp
Sweet Yellow Onion - 1 small, chopped
Green Chili - 3, finely chopped
Garlic - 4 cloves, thinly sliced
Ginger - half inch grated
Tomato - 1, chopped
Turmeric - half tsp
Garam Masala Powder - 1 pinch
Cilantro - a few sprigs, chopped for garnishing

Heat oil in a cast-iron pan. Add the whole garam masala, ginger, garlic and onion. Saute for half a minute.

Then add the potato, green chili and turmeric. Mix well. Cook till the potatoes are half done, stir it once in a while so that the potato doesn't stick to the pan. Add chopped tomato, mix well and continue to cook.

Once the potato is done, increase the heat, add another tbsp of oil and mix in the beaten egg. Toss everything well and saute till the eggs are well scrambled and fully cooked.

Sprinkle some garam masala powder and cilantro and serve hot with puris.

Matar Paneer

Homemade Paneer - made from 1/2 gallon milk, cut into cubes
Frozen Peas - 1 cup
Yukon Gold Potato - 1 big, diced
Oil - 2 tbsp
Sweet Onion - 1 big, chopped
Tomatoes - 4 big, grated
Bay Leaf - 1
Green cardamom - 1
Cumin Seeds - 1 tsp
Turmeric
Red Chili Powder - a pinch
Coriander Powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Almond Flour - 3 heaped tbsp
Butter / Ghee - 1 tbsp

Heat a cast iron pan. Add 1 tbsp of oil, sprinkle some turmeric and salt on the cubes of paneer and fry lightly till light brown on the edges. Keep aside. Add the diced potatoes and fry till almost done.

Heat a pan. Add oil, cardamom, bay leaf and cumin seeds. Saute for a few seconds and add the chopped onion. Mix well and cover and cook for 10 minutes till the onion gets soft and begins to get slightly brown.

Add grated tomato, almond flour, turmeric, chili powder, coriander powder. Cook for a couple of minutes.

Now add a little water and cover and cook. In between remove the lid and mix well for a few times.

Once the tomatoes are cooked and oil floats on top, add the frozen peas and potato. Sprinkle salt and mix well.

Add a cup of water and bring it to boil Once the gravy reaches desired consistency, add fried paneer, garam masala and a tbsp of butter/ghee. Mix well and serve hot.

Fried Squash Blossoms

Squash Blossoms - 4

Chickpea Flour / Besan - 2 heaped tbsp
Rice Flour - 1 tbsp
Salt
Turmeric Powder - a pinch
Red Chili Powder - a pinch
Nigella Seeds / Kalojeera - a pinch
Poppy Seeds - 1 tsp
Water to make thick batter

Make a thick batter of all the above ingredients. Dip the blossoms in the batter and deep fry in hot oil till golden brown on all sides.

Cinnamon Almond Coffee Cake

Almond Flour - 21/2 cups
Salt - 1/4 tsp
Baking Soda - 1/2 tsp

Large Eggs - 3
Soft Butter - 1/4 Cup
Honey - 1/2 cup (or Maple Syrup - 1/3 cup +1 tbsp)

Topping:
Melted Butter - 1/4 cup
Coconut Sugar - 1/4 cup
Ground Cinnamon - 2 tbsp
Sliced Almonds - 1/2 cup

Grease a 8 or 9 inch baking pan with butter and sprinkle some flour. Keep aside.

Mix almond flour, salt and baking soda.

Take soft butter in a bowl and add 3 eggs. Whisk well. Add honey or maple syrup and mix well.

Add it to the flour. Spread the batter onto the baking dish.

Combine melted butter, coconut sugar, cinnamon, sliced almonds and sprinkle over the cake batter. The topping (without the sliced almonds) can be made in double quantity and half of it spread on the baking dish before putting the batter.

Bake in a preheated 350F oven for around 30 minutes.  Cool and serve.

Adapted from https://elanaspantry.com/cinnamon-coffee-cake/

Tri Colored Quinoa with Chickpeas and Peanuts

Quinoa - 1/2 cup
Water - 1 cup

Olive Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green chilies - 1. finely chopped
Ginger - 1/2 inch, grated
Urad dal / Split Black Gram - 1 tbsp
Curry leaves - a few, (optional)

Boiled chickpeas or Boiled Brown Lentils - 1/4 cup
Roasted Unsalted Peanuts - a handful
Salt

Mung Dal with Vegetables

Olive Oil - 2 tbsp
Jeera / Cumin Seeds - 1 tsp
Bay Leaf - 2
Green Chili - 2, chopped
Ginger - 1 inch, minced

Yellow Mung dal - 1 cup, boiled
Water - a few cups
Mixed Vegetables - Green Beans, Cucumber, Squash
Turmeric - 1/2 tsp
salt
Roasted Cumin powder - 1 tsp
Paprika - 1/4 tsp
Ghee - 1 tbsp

Add olive oil, cumin seeds, bay leaf, green chili and ginger to a heated pan. Sauted for a couple of minutes.

Then add the chopped vegetables, turmeric and salt. I used green beans and chopped cucumber.

Cook till the vegetables are almost done.

Add the boiled dal, a couple of cups of water and salt. Mix well. Bring it to boil. Cook till the dal thickens and the vegetables are soft.

Add a tbsp of ghee, roasted cumin powder and paprika on top and serve hot.

Sweet Appam / Yereyappa

White Rice - 1 cup, wash and soak for a few hours
Jaggery - 3/4 cup, crumbled
Fresh Grated Coconut - 1 cup
Poha / Flattened Rice - 2 tbsp, soaked for a few minutes
Banana - 1 tbsp, mashed
Cardamom Powder - a pinch

Blend everything together in a blender with little water to make a thick batter. Batter should be thicker than Dosa/Pancake batter.

Using a spoon, drop a tablespoon of the batter and deep fry in medium high oil in batches till brown on both sides. remove on paper towel to remove the excess oil. Cool completely and store in a air tight container for a week.

Instant Pot Masoor Dal Khichdi

White Rice - 1/2 cup (I used Chinigura / Gobindabhog)
Red Masoor Dal / Red lentils - 1/2 cup
Water - 3 cups
Olive Oil - 1 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 1
Cloves - 4
Cinnamon - 1 inch
Onion - chopped
Green Chili - a few, finely chopped
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Salt
Mixed Vegetables - Carrots, Cauliflower, Green Peas, Green Beans - cut into medium chunks
Ghee - 1 tbsp

Wash the rice and dal in water and keep aside.

Start the instant pot in sauce mode.

Add olive oil and then all the spices - cumin, bay leaf, cloves, cinnamon, onion, green chili and ginger.

Saute for a few minutes till the onion changes color. Then add the vegetables and salt and cook for a couple of minutes.

Add the washed rice and masoor dal, salt and 3 cups of water.

Cook on manual pressure cook for 2 minutes.

Release pressure after 10 minutes. Serve hot with some ghee on top.