Onion Koki, Sunny Side Up and Masala Chai

Ingredients

• 2 pcs eggs (large, at room temperature)
• 2 tsp butter (or ghee)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Heat a non-stick skillet or frying pan over medium-low heat. Add the butter and let it melt and bubble gently.

2. 2

   Carefully crack the eggs into the pan, making sure not to break the yolks. Leave some space between them if cooking together.

3. 3

   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.

4. 4

   Sprinkle with salt and freshly ground black pepper. Carefully slide the eggs onto a plate using a spatula and serve immediately.

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.