

Chicken Liver Masala with Phulka
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
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Aromatic Onion Koki with a protein-packed sunny side up egg. A homestyle, soul-satisfying combo!

A classic Sindhi breakfast flatbread, Onion Koki is a flaky, savory, double-roasted bread made with whole wheat flour, onions, and spices. It's crispy on the outside, soft inside, and perfect with yogurt or tea.
Serving size: 1 serving

The art of the perfect sunny side up egg is simple: crispy edges, fully cooked whites, and a gloriously runny yolk. A quick, protein-packed breakfast popular across India, often called a 'half fry'.
Serving size: 1 serving

A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving


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Aromatic Onion Koki with a protein-packed sunny side up egg. A homestyle, soul-satisfying combo!
This sindhi dish is perfect for lunch. With 668 calories and 19.369999999999997g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Dough
Rest and Divide
Roll and First Roast
Second Roast for Crispiness
Serve
Heat a non-stick skillet or frying pan over medium-low heat. Add the butter and let it melt and bubble gently.
Carefully crack the eggs into the pan, making sure not to break the yolks. Leave some space between them if cooking together.
Cook gently for 2-3 minutes. The egg whites should be opaque and set, but the yolk should still be liquid and jiggly. For faster cooking of the whites, you can cover the pan with a lid for the last minute.
Sprinkle with salt and freshly ground black pepper. Carefully slide the eggs onto a plate using a spatula and serve immediately.
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.
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.
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.
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.
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.