Sausage Gravy and Biscuits, Fried Apples and Anda Bhurji

Ingredients

• 4 pcs apple (medium, firm-tart like Granny Smith or Honeycrisp)
• 4 tbsp unsalted butter
• 0.25 cup light brown sugar (packed)
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 1 tbsp lemon juice
• 0.25 tsp salt
• 2 tbsp water (or apple cider for richer flavor)

Instructions

1. 1

   Prepare the apples. Peel (if desired), core, and slice the apples into uniform 1/4-inch thick wedges. Place them in a bowl and toss with the lemon juice to prevent browning.

2. 2

   Sauté the apples. In a large skillet, melt the butter over medium heat. Add the sliced apples and cook, stirring occasionally, for 5-7 minutes until they just begin to soften.

3. 3

   Add sugar and spices. In a small bowl, whisk together the brown sugar, cinnamon, nutmeg, and salt. Sprinkle this mixture evenly over the apples and stir gently to coat.

4. 4

   Create the glaze. Pour the water or apple cider into the skillet. Bring the mixture to a gentle simmer and cook for another 5-8 minutes, stirring occasionally, until the apples are tender and the sauce has thickened into a syrupy glaze.

5. 5

   Serve. Remove the skillet from the heat. Serve the fried apples warm as a side dish or as a topping for your favorite breakfast or dessert.

Ingredients

• 8 pcs Eggs (Use large, room temperature eggs for the best texture.)
• 2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
• 1 tsp Cumin Seeds
• 2 medium Red Onion (Finely chopped.)
• 2 medium Roma Tomatoes (Finely chopped.)
• 1 inch Ginger (Peeled and finely grated.)
• 4 cloves Garlic (Finely minced.)
• 2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
• 1 tsp Salt (Adjust to taste.)
• 0.5 tsp Garam Masala (Add at the end for the best aroma.)
• 2 tbsp Cilantro (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.

2. 2

   Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.

4. 4

   Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.

5. 5

   Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.

6. 6

   Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.

7. 7

   Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.