Masala Khakhra, Akuri and Masala Chai

Ingredients

• 8 pcs Large Eggs
• 2 medium Onion (finely chopped)
• 2 medium Tomato (finely chopped)
• 2 tbsp Ghee (can substitute with butter or oil)
• 0.25 cup Full-Fat Milk (at room temperature)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (or to taste)
• 0.5 tsp Garam Masala
• 1 tsp Salt (or to taste)
• 0.25 tsp Sugar (optional, to balance acidity)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the egg mixture. In a medium bowl, crack the 8 eggs. Add the milk, salt, and garam masala. Whisk vigorously for 1-2 minutes until the mixture is uniform and slightly frothy. Set aside.

2. 2

   Sauté the aromatics and tomatoes. Heat ghee in a non-stick skillet or pan over medium heat. Once hot, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent. Add the ginger paste, garlic paste, and green chilies, and cook for another minute until their raw aroma disappears. Add the chopped tomatoes, turmeric powder, red chili powder, and optional sugar. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the ghee begins to separate from the masala.

3. 3

   Cook the eggs. Reduce the heat to low. Pour the whisked egg mixture into the pan over the masala. Let it sit undisturbed for about 20-30 seconds to form a slight base. Then, using a spatula, gently fold and scrape the mixture from the edges towards the center. Continue this gentle folding motion for 2-3 minutes. The key is to cook slowly to achieve a creamy consistency.

4. 4

   Garnish and serve. When the eggs are just set but still very moist and slightly runny, turn off the heat. The residual heat will continue to cook them. Immediately stir in the freshly chopped coriander leaves. Serve the hot Akuri at once with buttered toast, pav (soft buns), or roti.

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.