Cincinnati Goetta, Indian Fried Eggs and Suji Toast

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Vegetable Oil
• 1 small Onion (finely chopped)
• 1 pc Green Chili (finely chopped, optional for extra heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (or to taste)
• 0.5 tsp Cumin Powder
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper Powder (freshly ground)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Heat oil in a non-stick frying pan or skillet over medium heat. Once hot, add the finely chopped onion and optional green chili. Sauté for 2-3 minutes until the onions become soft and translucent.

2. 2

   Add the turmeric powder, red chili powder, and cumin powder to the pan. Stir well and cook for about 30 seconds until the raw smell of the spices disappears and they become fragrant.

3. 3

   Spread the onion mixture evenly across the bottom of the pan. Using a spoon, create four small wells in the mixture.

4. 4

   Gently crack one egg into each well. Sprinkle salt and freshly ground black pepper over the eggs.

5. 5

   Reduce the heat to low. Cook for 2-3 minutes for runny yolks (sunny-side up). For firmer yolks, cover the pan with a lid and cook for an additional 1-2 minutes, or until the whites are fully set and the yolks are cooked to your preference.

6. 6

   Turn off the heat. Garnish generously with freshly chopped coriander leaves. Serve immediately with toast, roti, or pav.

Ingredients

• 1 cup Rava (Fine semolina works best for a smooth texture)
• 8 slice Bread Slices (Whole wheat or brown bread recommended)
• 0.5 cup Curd (Plain, slightly sour yogurt)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Deseeded and finely chopped)
• 0.5 medium Capsicum (Finely chopped)
• 2 whole Green Chili (Finely chopped, adjust to your spice preference)
• 1 inch Ginger (Freshly grated)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Flakes (Optional, for extra heat)
• 0.125 tsp Hing (A small pinch of asafoetida)
• 0.75 tsp Salt (Adjust to taste)
• 3 tbsp Ghee (For frying, can be substituted with oil)
• 0.25 cup Water (As needed to adjust batter consistency)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine 1 cup of rava, 1/2 cup of curd, and 1/4 cup of water. Mix well to form a thick paste without lumps.
   • Add the finely chopped onion, deseeded tomato, capsicum, green chilies, grated ginger, and coriander leaves to the bowl.
   • Stir in 1/4 tsp turmeric powder, 1/2 tsp red chili flakes (if using), a pinch of hing, and 3/4 tsp salt. Mix everything until well combined.
2. 2

   Rest the Batter (15 minutes)

   • Cover the bowl and let the batter rest for 15 minutes. This crucial step allows the rava to absorb moisture and swell, ensuring a perfect, non-grainy texture.
3. 3

   Apply Batter to Bread

   • After resting, check the batter's consistency. It should be a thick, spreadable paste. If it seems too thick, add 1-2 tablespoons of water to adjust.
   • Take a bread slice and spread a generous, even layer of the suji mixture on one side, covering it completely from edge to edge.
4. 4

   Pan-Fry the Toast (5-6 minutes per toast)