Ham and Cheese Omelet, Hash Browns and Suji Toast

Ingredients

• 900 g Russet Potatoes (About 2 lbs or 4 large potatoes)
• 2 tbsp Vegetable Oil (Or another high smoke point oil)
• 2 tbsp Unsalted Butter
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Grate and Rinse Potatoes

   • Peel the potatoes and grate them using the large holes of a box grater or a food processor with the shredding attachment.
   • Immediately transfer the grated potatoes to a large bowl of cold water. Swish them around to rinse off the excess starch, which helps prevent them from turning grey and makes them crispier. Drain thoroughly using a colander.
2. 2

   Squeeze Potatoes Dry

   • Place the drained potato shreds in the center of a clean kitchen towel, cheesecloth, or several layers of sturdy paper towels.
   • Gather the corners and twist tightly, squeezing out as much liquid as humanly possible. This is the most critical step for achieving crispy hash browns. The drier the potatoes, the crispier the result.
3. 3

   Season and Form Patties

   • Transfer the dry potato shreds to a clean, dry bowl.
   • Sprinkle with salt and pepper. Toss gently with your hands to combine. Do not overmix.
   • Divide the mixture into 8 equal portions and loosely form them into patties about 1/2-inch thick.
4. 4

   Fry the Hash Browns

   • Heat the oil and butter in a large non-stick or cast-iron skillet over medium to medium-high heat. The fat should be shimmering before you add the potatoes.
   • Carefully place 4 patties in the hot skillet, ensuring not to overcrowd the pan. Press down gently with a spatula to flatten them slightly.
   • Cook for 4-6 minutes, undisturbed, until the bottom is deeply golden brown and a crust has formed.
   • Flip the patties carefully and cook for another 4-6 minutes on the second side until golden, crispy, and cooked through.
   • Transfer the cooked hash browns to a wire rack to drain. You can keep them warm in a 200°F (95°C) oven while you cook the second batch.
5. 5

   Serve Hot

   • Repeat the frying process with the remaining 4 patties, adding more oil or butter to the pan if needed.
   • Serve immediately while hot and crispy.

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)