Wiener Schnitzel, Spätzle, Lemon Wedges and Kachumber

Ingredients

• 2 cups All-Purpose Flour (Sifted)
• 2 pcs Large Eggs (Lightly beaten)
• 0.5 cup Whole Milk (Can substitute with water for a less rich noodle)
• 1 tsp Salt (For the batter)
• 0.25 tsp Ground Nutmeg (Freshly grated is best)
• 3 tbsp Unsalted Butter (For finishing)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, whisk together the sifted all-purpose flour, 1 teaspoon of salt, and the ground nutmeg.
   • Create a well in the center of the dry ingredients. Add the lightly beaten eggs and the whole milk into the well.
   • Using a wooden spoon or a sturdy spatula, begin mixing from the center outwards, gradually incorporating the flour until a thick, sticky batter forms.
   • Beat the batter vigorously against the side of the bowl for 3-5 minutes. The batter is ready when it's smooth, elastic, forms bubbles, and slowly drips from the spoon in a thick ribbon. This develops the gluten, which is key to the chewy texture.
   • Cover the bowl and let the batter rest at room temperature for at least 15 minutes, or up to 30 minutes.
2. 2

   Set Up for Cooking

   • While the batter rests, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
   • Prepare a large bowl with ice water (an ice bath) and set it next to the stove. This will be used to stop the spätzle from overcooking.
3. 3

   Cook the Spätzle

   • Hold a spätzle maker, potato ricer, or a colander with large holes over the boiling water. Work in 2-3 batches to avoid overcrowding the pot.
   • Pour some of the batter into the hopper of the spätzle maker and slide it back and forth, or use a spatula to press the batter through the holes of the colander.
   • Boil the spätzle for 2-3 minutes. They are cooked once they float to the surface of the water.
   • Using a slotted spoon or spider strainer, immediately transfer the cooked spätzle from the boiling water to the ice bath for about 30 seconds to halt the cooking process.
   • Remove the spätzle from the ice bath and drain thoroughly in a colander. Repeat with the remaining batter.
4. 4

   Finish and Serve

   • In a large skillet, melt the unsalted butter over medium heat until it begins to foam.
   • Add the well-drained spätzle to the skillet and toss to coat completely in the butter.
   • Sauté for 2-4 minutes, stirring occasionally, until the spätzle are heated through and lightly golden in spots.
   • Remove from heat, garnish with freshly chopped parsley, and serve immediately.

Ingredients

• 1 large Lemon (Choose one that is firm with a bright, unblemished yellow peel.)

Instructions

1. 1

   Wash and Roll

   • Thoroughly wash the lemon under cool running water to remove any wax or residue. Pat it completely dry.
   • On a countertop or cutting board, press down firmly on the lemon with the palm of your hand and roll it back and forth for 10-15 seconds. This helps to release the juices.
2. 2

   Trim the Ends

   • Place the lemon on a stable cutting board.
   • Using a sharp knife, carefully slice off about 1/4 inch from both the stem end and the blossom end. This creates flat surfaces for stability.
3. 3

   Cut in Half

   • Stand the lemon on one of its newly cut flat ends.
   • Slice it directly down the middle, lengthwise, to create two equal halves.
4. 4

   Create Wedges

   • Place each lemon half cut-side down on the board.
   • Slice each half lengthwise into 3 or 4 equal wedges, depending on your desired size. This will yield a total of 6 or 8 wedges, ready for serving.

Ingredients

• 1 cup Cucumber (finely chopped)
• 1 cup Tomato (deseeded and finely chopped)
• 0.5 cup Red Onion (finely chopped)
• 1 pcs Green Chilli (finely chopped, optional)
• 2 tbsp Coriander Leaves (freshly chopped)
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Chaat Masala
• 0.25 tsp Roasted Cumin Powder
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Salt (optional, for a tangy flavor)

Instructions

1. 1

   Prepare the vegetables. Finely chop the cucumber, deseeded tomato, and red onion into small, uniform pieces (about 1/4-inch). This ensures a balanced bite and texture. Finely chop the green chilli and coriander leaves.

2. 2

   In a medium-sized mixing bowl, combine the chopped cucumber, tomato, red onion, green chilli (if using), and coriander leaves. Gently toss them together.

3. 3

   Just before you are ready to serve, add the seasonings. Sprinkle the salt, black salt (if using), chaat masala, and roasted cumin powder over the vegetables.

4. 4

   Drizzle the fresh lemon juice over the salad. Gently toss everything together until the vegetables are evenly coated with the spices and lemon juice. Serve immediately to enjoy its maximum crunch and freshness.