Poached Eggs, Suji Toast and Sauteed Mushrooms

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)

Ingredients

• 500 g Button Mushrooms (Wiped clean and sliced)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 1 piece Green Chili (Slit lengthwise (optional))
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Coriander Powder
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Heat oil in a wide, heavy-bottomed pan or skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.

2. 2

   Add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent. Then, add the minced garlic, grated ginger, and slit green chili. Continue to sauté for another minute until the raw aroma of garlic disappears.

3. 3

   Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for 30-45 seconds, ensuring the spices don't burn. This step toasts the spices and deepens their flavor.

4. 4

   Immediately add the sliced mushrooms and salt to the pan. Toss everything together thoroughly to coat the mushrooms evenly with the spice mixture.

5. 5

   Increase the heat back to medium-high. Cook the mushrooms, stirring occasionally. They will begin to release a significant amount of water. Continue cooking for about 5-7 minutes.

6. 6

   Once most of the water has evaporated, continue to sauté the mushrooms for another 3-5 minutes, allowing them to brown slightly and develop a rich, roasted flavor. The final dish should be semi-dry.

7. 7

   Turn off the heat. Finish the dish by sprinkling garam masala, freshly squeezed lemon juice, and chopped coriander leaves. Give it a final gentle stir to combine.