Red Flannel Hash, Poached Eggs and Suji Toast

Ingredients

• 8 pieces Large Eggs (Use the freshest eggs possible for best results)
• 2 L Water (For poaching)
• 2 tbsp White Vinegar (Helps the egg whites set)
• 0.5 tsp Salt (For seasoning, to taste)
• 0.25 tsp Black Pepper (Freshly ground, for seasoning)

Instructions

1. 1

   Prepare the Poaching Liquid

   • Fill a medium saucepan or pot with about 3-4 inches (8-10 cm) of water.
   • Add the white vinegar. This is crucial for helping the egg whites coagulate and hold their shape.
   • Bring the water to a gentle simmer over medium heat. Look for small, consistent bubbles rising from the bottom, but the surface of the water should be barely moving. Do not let it reach a rolling boil.
2. 2

   Prepare the Eggs

   • For the neatest shape, crack one egg into a fine-mesh sieve set over a small bowl.
   • Allow the thin, watery part of the egg white to drain away for about 30 seconds.
   • Gently transfer the egg from the sieve into a small ramekin or bowl. Repeat for each egg, keeping them in separate ramekins.
3. 3

   Poach the Eggs

   • Using a spoon, stir the simmering water to create a gentle vortex or whirlpool.
   • Carefully and slowly slide one egg into the center of the vortex. The swirling motion will help the white wrap around the yolk.
   • Cook for 3-4 minutes. For a very runny yolk, aim for 3 minutes. For a slightly firmer, liquid yolk, cook for 4 minutes.
   • Poach eggs in batches of 1-2 at a time to maintain water temperature and prevent them from sticking together.
4. 4

   Remove and Serve

   • Using a slotted spoon, carefully lift the poached egg out of the water.
   • Gently blot the bottom of the spoon on a paper towel to remove any excess water.
   • Place the egg on your serving dish (e.g., avocado toast, salad, or English muffin).
   • Immediately season with salt and freshly ground black pepper to taste. Serve warm.

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)