Buttermilk Pancakes, Breakfast Sausage Patties, Anda Bhurji and Filter Coffee

Ingredients

• 1 lb Ground Pork (20-25% fat content recommended)
• 1 tsp Salt
• 1 tsp Black Pepper (freshly ground)
• 1.5 tsp Dried Sage (rubbed or ground)
• 0.5 tsp Dried Thyme
• 1 tsp Brown Sugar (light or dark, packed)
• 0.5 tsp Red Pepper Flakes
• 0.25 tsp Cayenne Pepper (optional, for extra heat)
• 1 tbsp Vegetable Oil (for frying)

Instructions

1. 1

   Combine the Sausage Mixture

   • In a large bowl, combine the ground pork, salt, black pepper, dried sage, dried thyme, brown sugar, red pepper flakes, and cayenne pepper (if using).
   • Using clean hands, gently mix the ingredients until they are just combined. Overmixing can lead to tough patties, so mix only until the spices are evenly distributed.
2. 2

   Form the Patties

   • Divide the pork mixture into 8 equal portions (about 2 ounces or 55g each). A kitchen scale can help ensure they are uniform.
   • Roll each portion into a ball, then flatten it into a patty about 3 inches in diameter and 1/2-inch thick.
   • Gently press a shallow dimple into the center of each patty with your thumb. This prevents them from puffing up in the middle and helps them cook more evenly.
3. 3

   Pan-Fry the Patties

   • Heat the vegetable oil in a large cast-iron or non-stick skillet over medium to medium-high heat.
   • Once the skillet is hot, carefully place the patties in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Cook for 4-5 minutes on the first side, until a deep golden-brown crust forms. Flip the patties and cook for another 4-5 minutes on the other side, or until cooked through.
   • The sausage is done when it's no longer pink in the center and a meat thermometer inserted into the thickest part reads 160°F (71°C).
4. 4

   Drain and Serve

   • Remove the cooked patties from the skillet and transfer them to a plate lined with paper towels to absorb any excess grease.
   • Let them rest for a minute before serving. Serve hot with your favorite breakfast accompaniments like eggs, toast, or pancakes.

Ingredients

• 8 pcs Eggs (Use large, room temperature eggs for the best texture.)
• 2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
• 1 tsp Cumin Seeds
• 2 medium Red Onion (Finely chopped.)
• 2 medium Roma Tomatoes (Finely chopped.)
• 1 inch Ginger (Peeled and finely grated.)
• 4 cloves Garlic (Finely minced.)
• 2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
• 1 tsp Salt (Adjust to taste.)
• 0.5 tsp Garam Masala (Add at the end for the best aroma.)
• 2 tbsp Cilantro (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.

2. 2

   Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.

4. 4

   Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.

5. 5

   Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.

6. 6

   Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.

7. 7

   Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.

Ingredients

• 8 tbsp Filter Coffee Powder (A blend with 15-20% chicory is recommended for authentic taste)
• 250 ml Water (For brewing the decoction)
• 750 ml Full-Fat Milk (Provides a rich and creamy texture)
• 6 tsp Sugar (Adjust to personal preference)

Instructions

1. 1

   Prepare the Coffee Filter

   • Assemble the two chambers of the South Indian coffee filter, placing the perforated upper chamber on top of the lower collection chamber.
   • Add 8 tablespoons of filter coffee powder into the upper chamber, distributing it evenly.
   • Gently press the powder down using the provided tamper disc. The pressure should be firm but not overly compact.
   • Place the tamper disc on top of the coffee grounds.
2. 2

   Brew the Decoction

   • Bring 250 ml of water to a full, rolling boil in a kettle or pot.
   • Carefully and slowly pour the boiling water over the tamper disc, filling the upper chamber.
   • Cover the filter with its lid and set it aside. Allow the coffee decoction to slowly drip into the lower chamber, which typically takes 10-15 minutes.
3. 3

   Heat and Prepare the Milk

   • While the decoction is brewing, pour 750 ml of milk into a saucepan.
   • Heat the milk over medium heat until it is steaming hot and just beginning to rise, but do not let it boil over. This should take about 5-7 minutes.
4. 4

   Combine, Froth, and Serve

   • Once the decoction has fully collected, pour about 60 ml (1/4 cup) into each of the 4 serving tumblers.
   • Add 1.5 teaspoons of sugar to each tumbler, or adjust to your desired sweetness.
   • Pour the hot milk into each tumbler over the decoction and sugar.
   • To create the signature froth, pour the coffee back and forth between the tumbler and a 'davara' (a wide steel bowl) from a height of about one foot. This process is called 'pulling'. Repeat 3-4 times until a thick, creamy froth forms on top.
   • Serve immediately while hot and frothy.