Egg Burji-Indian Scrambled Eggs

I have always grown up eating my eggs like this and couldn’t eat them any other way! Super quick to make and a good way to spice up your breakfast.

Serves 2:

What we need:
1-2 tbsp spoon
4 eggs
1 diced red onion
1/2 diced red or green capsicum
1-2 tsp salt (to taste)
1/2 tsp paprika
1/2 tsp ground black pepper
Handful fresh coriander

How we do:

  • In a non stick wide pan, heat the oil on medium heat.
  • Add the onion. When begin to soften, add capsicum.
  • In a bowl, crack the eggs and add the salt, paprika and pepper. Whisk well.
  • When the onions are slightly golden, add the eggs.
  • Take a wooden spoon/spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle.
  • Repeat this action continuously, taking care not to burn the underside of the eggs or allowing it to stick to the bottom of the pan.
  • Do this until the runny liquid has disappeared but the eggs are still moist. Break up any large pieces of eggs at the same time.
  • Remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan. You may remove the pan from the heat when the eggs are still fairly moist, as long as they are firm.
  • Add the Coriander.
  • Serve immediately with toast.
  • Balle Balle! You’re done! Enjoy.

Mediterranean Chick-Pea Salad

This chick-pea salad is a really good lunch option or side. Either way it tastes good, is really fresh and filling. You have the option of using pre-cooked chick-peas that come in a can or you can cook them in a pressure cooker which require the chick-peas to be soaked overnight before hand. This way takes a little longer but tastes better in my opinion. Either way the recipe is easy peasy so check it out:

Serves 2

What we need:

1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
8-10 cherry tomatoes, halved
2 cups of shredded lettuce (romaine/iceberg/spinach leaves)
half red onion, diced
half avocado, diced
8-10 green olives
handful fresh coriander
2 tsp white wine vinegar
1 tsp honey
1/2 tsp fresh lemon juice
1 clove garlic, minced
salt and pepper to season

How we do:

  • If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker).
  • In a dish mix together the lettuce, tomatoes, onions, avocados and olives.
  • In a separate bowl, mix the vinegar, honey, garlic, lemon juice and salt and pepper.
  • Add the dressing to the salad. Mix well.
  • Now add the coriander and chick-peas.
  • BALLE BALLE! Enjoy.

Elaichi (Cardomom) Tea

I love tea and although I’ve been drinking a lot of green tea recently, I don’t think anything beats home made ‘elaichi chai’. Elaichi (cardomom) is a herb which takes the form of a seedpod. You can find them at all Indian grocery stores. It adds a distinct, somewhat sweet, pleasant flavor to tea.
Ch ch ch check it out:

Serves 2

What we need:
2 Cup of water
1 Tea bag of your choice (It’s all about Tetleys for me)
Pinch of cardomom powder (If you only have pods, pop em open and grind)
Sugar to taste
Milk to taste

How we do:

  • Place the tea bag in the kettle and add the water.
  • Crush the cardomom pods with pestle and mortar unti forms coarse powder. Add to the kettle.
  • Bring to boil on medium heat.
  • Once it has boiled, our the tea into two cups.
  • Add sugar and milk according to taste.