SIX

Eggs

❶ MASALA SCRAMBLED EGGS

WHISK 8 eggs in a bowl, add 2 tablespoons light (single) cream or milk and whisk together.

HEAT 1 tablespoon oil in a heavy-based frying pan over a low heat.

ADD ½ teaspoon cumin seeds and 2.5cm piece ginger, peeled and shredded, and fry gently for 10 seconds.

ADD ½–1 teaspoon garam masala, 1 teaspoon red chilli flakes and a little salt and fry for 1 minute.

POUR in the eggs and reduce the heat. Stir gently from side to side until you get near enough to a rich creamy consistency.

DRIZZLE with 2 teaspoons ghee, and finely chopped coriander.

SERVE with plain paranthas or toasted muffins.

❷ SPICED EGGY BREAD

WHISK 6 eggs into a large wide, flat bowl.

ADD 1 teaspoon garam masala, ½ teaspoon ground cumin, ½ teaspoon ground coriander, 1 tablespoon fenugreek leaves, 1 teaspoon red chilli flakes, 2 tablespoons finely chopped coriander and ½ teaspoon salt. Whisk everything together.

PLACE a heavy-based frying pan over a medium heat.

ADD 2 tablespoons oil and a large knob of butter. Take 4–5 thin slices of bread, dip 1 slice of bread at a time into the egg mixture pressing gently, then flip over until well coated and leave to soak for a minute or two.

PLACE your bread slice into the hot pan and fry until golden and crisp on both sides.

SERVE immediately.

❸ COCONUT EGG CURRY

HEAT the oil in a wok or heavy-based frying pan and gently fry 6 soft–medium boiled eggs for 1 minute until lightly golden. Remove and reserve.

ADD 1 tablespoon Ginger and Garlic Paste, 1 tablespoon Caramelised Onion Paste, followed by 1½ teaspoons ground turmeric, 1½ teaspoons garam masala, 1 teaspoon ground cumin and ½ teaspoon salt.

FRY for 30–35 seconds while gently tossing.

STIR in 150ml coconut milk and simmer very gently over a medium heat for 2–3 minutes.

ADD 2 sliced green chillies and 6cm piece ginger, peeled and shredded, and simmer for 5 minutes, or until the sauce has thickened. Halve the eggs and add to the sauce, yolk side up. Sprinkle with finely chopped spring onion and coriander.

SERVE with Lemon and Chickpea Rice.

❹ NARGISI EGG KOFTA

BLEND 1 small onion, finely chopped (squeezed dry in a cloth), 1 tablespoon chopped ginger, 5 finely chopped garlic cloves, a pinch of nutmeg, ½ teaspoon garam masala, ½ teaspoon ground cumin, ½ teaspoon ground coriander, 1 teaspoon salt, ½ teaspoon chopped mint and 1 tablespoon chopped coriander.

BLITZ until finely chopped, then add 500g lamb mince and blitz again until it is a smooth paste.

DIVIDE the paste into 4 portions. Flatten and shape around 4 small soft-medium boiled eggs.

TAKE each kofta and roll in 4 tablespoons plain flour, then 1 beaten egg, and lastly, fresh breadcrumbs (3 slices of bread, crusts off). Chill for 30 minutes.

HEAT 1.5 litres oil over a low–medium heat and fry 2 koftas at a time for 8–10 minutes. Cut in half.

SERVE with fresh Tomato, date and Tamarind relish.

❺ ROAST VEGETABLES AND BAKED EGGS

PREHEAT the oven to 190°C/375°F/Gas 5.

COAT 250g cubed eggplant, 1 cubed yellow capsicum (pepper) and 1 chopped red onion with 25ml oil, 1 teaspoon salt, 1 teaspoon crushed fennel seeds and ½ teaspoon crushed dried red chillies.

PLACE all the vegetables on a heavy-based baking tray and roast for 15–20 minutes, tossing frequently.

MIX together with the Tomato and Mustard Dressing and pour everything into a shallow ovenproof dish.

MAKE 4–5 evenly spaced wells and crack 4–5 eggs, one by one into each well. Season with salt and pepper and bake for about 10–12 minutes.

GARNISH with finely chopped coriander and a pinch of toasted crushed cumin seeds.

SERVE with warm crusty bread.

❻ SPINACH AND POTATO OMELETTE

HEAT 2 tablespoons oil in a non-stick ovenproof frying pan that is about 25cm in diameter.

TOSS in 2 teaspoons whole cumin seeds, then stir in 500g cooked cubed potatoes and 3 thinly sliced spring onions and fry for 2 minutes.

CRACK 6 eggs into a large bowl, whisk and season with ½ teaspoon salt and ½ teaspoon pepper, then mix in 225g cooked chopped spinach, 1 teaspoon fenugreek leaves and ½ teaspoon red chilli flakes.

POUR the egg mixture into the frying pan. Cover and cook, without stirring, for about 6 minutes, or until the omelette is cooked but soft on top.

FINISH cooking under a very hot grill until golden brown. Cut into quarters.

SERVE with Shredded Raw Veg Salad.