Kerala Omelette, Bread Toast and Masala Chai

Ingredients

• 1 cup Besan (Also known as gram or chickpea flour)
• 8 slices Whole Wheat Bread (Brown or multigrain bread also works well)
• 1 small Onion (finely chopped)
• 1 small Tomato (deseeded and finely chopped)
• 2 piece Green Chili (finely chopped, adjust to taste)
• 2 tbsp Cilantro (freshly chopped)
• 0.5 tsp Ajwain (Also known as carom seeds)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Use Kashmiri variety for a vibrant color)
• 0.25 tsp Garam Masala (Optional, for extra warmth)
• 0.75 tsp Salt (adjust to taste)
• 0.75 cup Water (add gradually to achieve a thick, coating consistency)
• 4 tbsp Sunflower Oil (for shallow frying)

Instructions

1. 1

   Prepare the Batter

   • In a medium mixing bowl, combine the besan, ajwain, turmeric powder, red chili powder, garam masala, and salt. Whisk for 30 seconds to mix the dry ingredients thoroughly.
   • Add the finely chopped onion, tomato, green chilies, and cilantro to the bowl. Stir to combine with the flour mixture.
   • Gradually pour in the water while whisking continuously for 1-2 minutes to create a smooth, thick, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon.
   • Let the batter rest for 5-10 minutes. This allows the besan to hydrate and the flavors to meld.
2. 2

   Coat and Cook the Toast

   • Place a non-stick skillet (tawa) or a frying pan over medium heat. Once hot, add about 1 teaspoon of oil and spread it evenly.
   • Take one slice of bread and give the batter a quick stir. Dip the bread slice into the batter, ensuring both sides are evenly coated. Do not let the bread soak; a quick dip is sufficient.
   • Gently lift the coated bread slice, allowing any excess batter to drip off, and immediately place it on the hot pan.
   • Cook for 2-3 minutes on the first side, until the bottom is golden brown and crisp. You can drizzle a little more oil around the edges if needed.

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a rich, creamy texture.)
• 4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
• 1 inch Fresh Ginger (Peeled and coarsely crushed.)
• 4 pods Green Cardamom Pods (Lightly crushed to open them.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 5 pcs Black Peppercorns (Lightly crushed.)
• 4 tsp Sugar (Adjust to taste.)

Instructions

1. 1

   Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.

2. 2

   In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.

3. 3

   Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.

4. 4

   Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.

5. 5

   Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.