Cajun Andouille Sausage, Anda Bhurji, Southern Grits and Buttermilk Biscuits

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

• 1 cup Stone-Ground Grits (Yellow or white stone-ground grits are preferred for texture. Do not use instant grits.)
• 2 cups Water
• 2 cups Whole Milk (For a richer, creamier texture.)
• 4 tbsp Unsalted Butter (Cubed for easier melting.)
• 1 cup Sharp Cheddar Cheese (Freshly shredded from a block melts best.)
• 1 tsp Kosher Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 1 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.

2. 2

   Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.

3. 3

   After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.

4. 4

   Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.

5. 5

   Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.

Ingredients

• 2.5 cup all-purpose flour (plus more for dusting)
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 1 tbsp granulated sugar
• 1 tsp salt
• 0.5 cup unsalted butter (1 stick (113g), very cold and cut into small cubes)
• 1 cup buttermilk (very cold)

Instructions

1. 1

   Prepare for baking: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Ensure your butter and buttermilk are very cold by keeping them in the refrigerator until the moment you need them.

2. 2

   Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined. This ensures the leavening agents are evenly distributed.

3. 3

   Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Do not overwork.

4. 4

   Add buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork to stir just until a shaggy, sticky dough forms. Avoid overmixing, as this will develop gluten and make the biscuits tough.

5. 5

   Create flaky layers: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it into a 1-inch thick rectangle. Fold the dough into thirds, like folding a business letter. Rotate the dough 90 degrees and repeat the patting and folding process one more time. This lamination step is key to creating flaky layers.

6. 6

   Cut the biscuits: Gently pat the dough out to a 3/4-inch thickness. Using a 2.5-inch round biscuit cutter dipped in flour, press straight down to cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent a tall rise. Gently gather the scraps, re-pat, and cut more biscuits.

7. 7

   Arrange and brush: Place the biscuits on the prepared baking sheet. For soft-sided biscuits, arrange them so they are just touching. For crispier sides, place them about 1 inch apart. Brush the tops with half of the melted butter.

8. 8

   Bake to perfection: Bake for 12-15 minutes, or until the biscuits have risen tall and are golden brown on top. Immediately after removing from the oven, brush with the remaining melted butter. Serve warm for the best texture and flavor.