Hashbrown and Mushroom Quesadilla with Fried Egg and Salsa

Ingredients
MUSHROOMS
1 pound cremini mushrooms, sliced
Canola oil
Kosher salt and freshly ground black pepper
Chipotle peppers in adobo, pureed
Cilantro leaves, chopped
HASH BROWNS
2 large Idaho potatoes, scrubbed
Salt and freshly ground black pepper
1/4 cup canola oil, divided
2 Spanish onions, halved and thinly sliced
1 poblano chile, finely diced
1 tablespoon ancho chile powder
1 teaspoon paprika
FRIED EGGS
4 tablespoons unsalted butter
4 eggs
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh chives
TOMATO RELISH
2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
½ red onion, halved and thinly sliced
1 jalapeno, finely diced
3 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoon olive oil
2 teaspoons honey, if needed
Salt and freshly ground black pepper
QUESADILLAS
12 (6-inch) flour tortillas
1 ¼ cups grated Monterey Jack cheese
1 ¼ cup grated white sharp cheddar cheese
3 tablespoons canola oil
1 teaspoon ancho chile powder
Finely chopped chives

Preparation
Heat oil in large pan over high heat until it shimmers. Add mushrooms and cook until golden brown, season with salt, pepper and a few teaspoons of chipotle in adobo. Stir in cilantro. Set aside.

Place potatoes in a medium pot of cold, salted water, bring to a boil and cook about 15 to 20 minutes. Drain, let cool slightly, peel and grate ousing large holes on the grater.

Heat 2 tablespoons oil in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally. Add the poblano and cook for 2 minutes, or until just soft.

Heat the remaining 2 tablespoons oil in a large cast iron pan over high heat, add the potatoes and cook until golden brown and crisp. Stir in the onions, poblano chile, ancho chile powder, paprika, and salt and pepper and cook until just warmed through.

For fried eggs:

Heat the butter in a large nonstick saute pan until it begins to shimmer. Crack eggs into pan, Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another 30 seconds.

For salsa:

Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving.

For quesadilla:

Preheat the oven to 425 degrees F. Place 8 tortillas on a work surface. Divide the hash browns, mushrooms and cheese among the tortillas. Stack 4 of the topped tortillas on top of the remaining topped ones to create 4 double stacks. Top each stack with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the ancho powder.

Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters. Top with a fried egg and garnish with chives.

Italian Breakfast Skewers

Ingredients
8 bamboo skewers, soaked in water for 30 minutes
1/2 pound sweet Italian sausage, cut into 2-inch pieces
1 red pepper, cored and cut into 1-inch squares
1/4 pound pancetta, cubed
1/2 cup pineapple cubes, fresh or canned

Method

Preheat the oven to 375 degrees F.

Thread the skewers starting with the sausage, then the red pepper, then the pancetta, then the pineapple. Each skewer should have 2 of these sets. Continue with the rest of the skewers.

Arrange on a baking sheet and bake until golden brown on the edges and the pancetta is cooked through, about 25 minutes. Serve warm.

Ekoori

3 tablespoons butter or vegetable oil
1 small onion, finely chopped
1/2 teaspoon peeled and finely grated ginger
1 fresh hot green chilli, finely chopped
1 tablespoon finely chopped coriander
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 small tomato, peeled and chopped
6 large eggs, lightly beaten
Salt and pepper to taste

Directions:
Melt butter in a medium size non-stick frying pan over a medium heat. Add the
onion and sauté until soft. Add ginger, chilli, fresh coriander, turmeric, cumin and
tomato. Stir and cook for 3 to 4 minutes until tomatoes are soft.

Put in the beaten eggs and season lightly. Stir the eggs gently until they form thick
curds. Cook the scrambled eggs to desired consistency. Serve with toast or Indian
bread.

Akoori - Scrambled Eggs (Parsi)

Ingredients:

Serves: 4-6
6-8 eggs
4 tablespoons milk
Salt to taste
1/4 teaspoon ground black pepper
2 tablespoons ghee or butter
6 spring onions or
2 small white onions, finely chopped
2-3 fresh red or green chillies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomato, peeled and diced, optional
1/2 teaspoon ground cumin
Garnish: tomato wedges
sprig of fresh cilantro/coriander leaves

Method:

Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee or butter in a
large, heavy frying pan and cook the onions, chillies and ginger until soft. Add
turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer,
and then stir in the egg mixture and the ground cumin. Cook over low heat, stirring
and lifting the eggs as they begin to set on the base of the pan. Mix and cook until
the eggs are of a creamy consistency-they should not be cooked until dry. Turn on
to a serving plate and garnish with tomato and coriander. Serve with chapattis,
parathas or toasted bread.

Parsi Poro Pan Omelette (Parsi)

Ingredients:

Serves: 2
1 cup diced potato
2 tablespoons ghee or oil 4 eggs
Salt to taste
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro/coriander leaves
1 small onion, finely chopped
2 fresh red or green chillies, seeded and chopped

Method:

Parboil potato in lightly salted boiling water for a minute or two, drain well in
colander.
Heat ghee or oil in a frying pan and fry the potato until lightly browned. Lift out on
slotted spoon and set aside. Separate eggs and beat the whites until frothy, then
beat in the yolks, salt, pepper and cumin. Fold in coriander, onion and chillies.
Golden brown on bottom, turn omelette over and cook until brown on other side.
Serve hot with chapattis or bread.

Semolina Pilaf Bombay style - Khara Rava Bombay Style

Ingredients:

1 cup(s) semolina (or cream of wheat)
1 medium onion(s) sliced finely
4 tablespoons ghee (clarified butter) / butter
1 teaspoon(s) each of mustard and cumin seeds
1 teaspoon(s) ginger chopped
2 green chillies slit / chopped
2 tablespoon(s) grated coconut if available
4 curry leaves
2 cup(s) water
salt to taste

Fry cashew nuts and finely chopped coriander leaves to garnish
Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously,
to a golden colour on medium / low level for about 2 minute(s). Keep aside.
Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds
followed by the cumin seeds and fry till the seeds splutter fully. Add the onion(s),
ginger, green chillies and stir fry on medium level for about 3 minutes or till the
onions are transparent and soft.
Mix in the semolina, curry leaves and salt. Add water to this and mix well. Cover
and cook on low heat for about 3 minutes or till the mixture is almost dry.
Garnish with fried cashew nuts, grated coconut and finely chopped coriander
leaves

Semolina Pilaf – Upma

Ingredients:
1 cup semolina
2 cups water
3-4 cashews broken
1 teaspoon Urad dal (optional)
1\4 teaspoon mustard seeds
1 tablespoon oil
2 green chillies diced
Small piece of ginger chopped thin
Half a dozen curry leaves (optional)
3\4 teaspoon salt
1 cup vegetables like carrots, peas, cauliflower beans in bite size and slightly
steamed in the microwave or pan
1 chopped onion
1 tablespoon of salt free butter or Ghee
Lime juice, salt to taste

Method:
1. Heat the oil in a sauce pan. Add chena dal, urad dal, mustard seeds and heat on
a low fire. When the dal's become light brown and the mustard seeds crack up, add
the green chillies, ginger, onion and curry leaves.
2. when the onions are cooked soft, add peas and carrots. Sauté for 1 minute
3. Add 2 cups of water and salt. When water starts boiling add one cup of cream of
wheat continuously stirring. Then add one table spoon of butter.
3. Reduce the heat and cook till it becomes a soft pudding. Remove from fire and
keep it for 5 minutes. Add lime juice and salt to taste
4. Serve with tomato/ginger chutney or any other chutney or pickle.

Tapioca Pilaf - Sabudana khichdi

Ingredients:
2 cup sago or Tapioca
1 potato diced small
3-4 green chillies,
1 teaspoon lemon juice (optional),
1 small piece ginger (optional),
1/2 cup peanut bits
2-3 teaspoon sugar,
salt to taste,
1 tbspoon oil,
2 teaspoon cumin seeds,
coconut and coriander leaves for garnishing.

Method:
1. Soak sago/tapioca in water. Drain the water and keep it aside for half an hour to
one hour.
2. Now add peanut powder, salt, sugar and lemon juice and mix the tapioca
3. Cut green chillies into small pieces and grate ginger.
4. Heat oil or ghee in a pan.
6. Add cumin seeds, potato pieces and chillies.
7. As soon as potatoes are tender, add sago and stir. Continue to cook tapioca by
carefully turning the tapioca as to cook all of it.
8. Garnish with coconut and coriander leaves. Serve hot.

Instant Rice Pilaf - Kaande Pohe

Ingredients:
2 cup Pohe (Flaked, beaten rice),
1 small onion,
1 potato,
3-4 green chillies,
1 teaspoon lemon juice,
2-3 teaspoon sugar,
salt to taste,
1 tbspoon oil,
2 teaspoon mustard seeds,
1 teaspoon asafoetida,
2 teaspoon turmeric powder,
coconut and coriander leaves for garnishing.

Method:
1. Soak Pohe in water. Drain water and keep it aside for 10 to 15 minutes.
2. Now rub some salt, sugar and lemon juice to it.
3. Chop green chillies, onion and potatoes.
4. Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida,
turmeric powder, onion pieces, potato pieces and green chillies.
5. When potatoes turn tender, add pohe and stir.
6. Cover and cook for sometime. Remove the lid, stir and again allow it to cook for
2 minutes.
7. Garnish with coconut and coriander leaves. Serve hot.