Verkadalai Pudina Chutney

Oil – 2 tbsp.

Mustard – 1/2 tsp

Urad Dal – 1/4 tsp

Asafoetida – a pinch

Green Chillies – 4

Tamarind – a small piece

Peanut – 1 cup, roasted

Mint – 1 cup

Salt

Heat Oil in a medium pan and temper Mustard, Urad dhal, Asafoetida, Green chillies, Tamarind and fry for few seconds.

Add Peanuts and Mint along with required Salt; mix well and remove from heat.

Allow this mixture to cool down and grind to a smooth paste.

Cinnamon Ice Cream

Milk - 2 cup

Vanilla Essence - 2 tsp

Cinnamon - 2 tsp

Nutmeg - 1/2 tsp

Egg Yolk - 6

Sugar - 3/4 cup

Brown Sugar - 1/4 cup

Heavy Cream - 2 cup

Salt

Almonds - for garnish

Bring Milk to a just simmer in a pot and add Vanilla, Cinnamon and Nutmeg. Allow the Milk to cool down.

In a large bowl, add the Egg yolks along with both the Sugars. Whisk until the Sugar is mostly dissolved into the Egg yolks. Temper the Eggs into the Milk by adding 1 cup cooled milk to the Egg mixture, whisking constantly. Continue adding the remaining Milk slowly to the Egg mixture until both are combined. Transfer the Milk mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat back of the spoon. Remove the pan from heat and add Heavy Cream and a pinch of Salt. Transfer the prepared mixture to a bowl and allow the mixture to cool down completely. Refrigerate for 1 hour.

Pour the mixture into an Ice cream maker and make according to the manufacturers' instructions. Serve the ice cream in Cones and garnish with chopped Almonds and coarse Sea salt.

Breakfast Pizza

Pesto - 1/4 cup

Pizza dough - 1 pound, cut into 4 pieces, at room temperature

Mozzarella - 1 1/2 cup, shredded

Pecorino Romano - 1/2 cup, grated

Kosher salt, to taste

Black pepper, to taste

Crushed red pepper, to taste

Egg - 4

Preheat oven to 450F with racks in upper third and lower third positions. Lightly grease 2 baking sheets with oil. Dust 1 dough piece with AP flour, and stretch into a 7-inch circle. Transfer to prepared pan. Repeat with remaining dough pieces.

Sprinkle dough circles evenly with mozzarella, pecorino, leaving a 1/2-inch border for the crust. Sprinkle pizzas with salt, black pepper, and crushed red pepper to taste. Bake in preheated oven until crusts are puffed and starting to brown, 7 to 9 minutes.

Remove pizzas from oven. Using the back of a spoon, make a small well in center of each pizza. Crack 1 egg into each well. Return pizzas to oven, rotating pans between top and bottom racks from previous bake. Bake at 450°F until egg whites are set but yolks are still runny, 5 to 7 minutes. Serve with Pesto.