Around the time I started this blog, I was thinking about fun ways to jazz up breakfast. One idea I really liked was Curried eggs and Naan bread. It seemed like a playful twist on traditional eggs and toast. This led me to thinking about other ways to incorporate Indian food into standard breakfast fare, which turned into this breakfast I made for my parents.
Curried Eggs and Naan Bread
Aloo Gobi Hash Browns
Mango Lassi Parfait
12 Large eggs
3 Tablespoons of Half and Half
2 Teaspoons of Curry Powder
1/2 Teaspoon of Turmeric
1/8 Teaspoon of Cayenne Pepper (or to taste, depending on how hot you want the eggs)
Sliced Tomatoes and Chopped Scallions for Garnish
Beat the eggs, half and half, and spices together until frothy. Cook on medium low heat, stirring slowly but constantly. This keeps the eggs soft and evenly cooked. I used butter to cook my eggs, but feel free to be health conscious (cough* lame* cough) and use nonstrick spray if you’d like.
Aloo Gobi Hashbrowns– Aloo Gobi is a delicious Indian dish where chunks of potatoes and cauliflower simmer in a spicy tomato curry. I decided to take the flavors of Aloo Gobi and apply it to hashbrowns. This basically meant omitting the tomato sauce but keeping the spices. Keeping the cauliflower adds an unexpected surprise to the hashbrowns.
1 Head of Cauliflower cut into florets
1/2 Onion Chopped
2-3 Bell Peppers Chopped
2 Teaspoons of Garam Masala
1 Teaspoon of Cumin
1 Teaspoon of Ground Coriander
1 Teaspoon of Turmeric
1 Teaspoon of Smoked Paprika
1/2 Teaspoon of Chili Powder
1/2 Teaspoon of Cayenne Pepper
A few pads of Butter (preferred) or some drizzles of Olive Oil
Salt and Pepper to taste
Melt butter or heat oil in a large skillet on medium heat. Stir in spices and heat until toasted and fragrant. Add in onion and peppers and season with salt and pepper. Allow veggies to soften, adding more butter/oil if the pan looks too dry.
In a large pot boil the potatoes until fork tender. In the same pot blanch the cauliflower for a few minutes to take off the raw flavor. Drain potatoes and cauliflower. Add another knob of butter or drizzle of oil to the skillet and add potatoes and cauliflower. Leave everything still for a minute or so, to allow the bottom side of the potatoes and cauliflower to brown and get some texture. Then toss everything together. Season with salt and pepper, and a little more cayenne pepper if you want it to be spicy (Note: While this dish is spicy in the sense that there are lots of spices in it, it has relatively little heat. Pepper heads should alter dish accordingly)
Mango Lassi Parfait– A Mango Lassi is the delicious and refreshing yogurt beverage served at your local Indian restaurant. They are given a little kick with the addition of cardamom. I decided to incorporate the spice into the parfait by making a simple syrup (which is becoming a habit/addiction.)
2 Cups of Plain Greek Yogurt
2 Mangos chopped finely** Note: In the picture you might notice the parfaits have blueberries. This was due to the unfortunate mishap of having only one out of three mangos taste edible. This unfortunate mishap was coupled with the even more unfortunate timing issue, seeing as my family’s mango tree stopped bearing fruit about two weeks prior. Long story short, the blueberries were a fine addition if you like the idea of them, but buy extra mangos to avoid the hassle of scrounging for whatever fruit is in your fridge.
1 Squeeze of Honey/1 Teaspoon of Sugar
1/2 cup of sugar
1/4 cup of water
1 1/2 teaspoons of ground cardamom ( whole cardamom would be preferable, so as to avoid straining)
Give the chopped mango (and blueberries) a healthy squeeze of honey or a teaspoonful of sugar and let sit for about 30 minutes. This is an optional step, but I found that leaving the fruit totally raw made the end product a little too tart.
Heat the sugar and water on a low temperature until sugar dissolves and a clear liquid emerges. Add the cardamom and allow to steep for 5-10 minutes. Strain by pouring the syrup over a paper towel. It will strain slowly so be patient, … or plan ahead and make sure you have whole cardamom.
Gradually add the syrup to the yogurt in batches, tasting after each addition. Stop once the yogurt has a subtle, but noticeable cardamom flavor. Sorry for the subjective instruction, but I could dump the whole batch of syrup in and be happy… so follow your tastebuds.
Layer the yogurt and fruit in glasses and serve.
1. The Naan bread pictured is store bought whole wheat Naan (which i thought was called Roti but maybe not.) Feel free to use the white variety or take a crack at making your own. If store bought, make sure to warm it up in the oven. If you really want to go to town, brown some garlic or onion in some butter and spread over the top.
2. As you read you probably were noticed that this meal was riddled with mishaps and miscalculations. The nice part about cooking is that there is plenty of room to improvise. Everything tasted good and looked nice, so no harm no foul.