Shakshuka

Oil - 1 tbsp.

Ground Meat - 1 lb.

Onion - 1, chopped

Green Chilli - 2, minced

Garlic - 4 cloves, minced

Cumin seed - 1 tsp

Caraway seed - 1 tsp

Chilli powder - 1 tsp

Nutmeg powder - 1/8 tsp

Chipotle in Adobo sauce - 2 tbsp., minced

Salt & Pepper

Tomato - 3 chopped

Honey

Feta cheese

Egg - 5

Naan bread

Cilantro

Preheat oven to 375 F.

Heat Oil in a large skillet over medium-high heat. Add the ground Meat, crumble and cook until the pink color goes away and the Meat is lightly browned.

Add the Onion and Green Chillies to the meat and stir to soften for a few minutes.

Stir in Garlic,Cumin seeds, Caraway seeds, Chilli powder, Nutmeg powder, Chipotle, Salt & Pepper.

Add the Tomatoes, Honey, Feta and stir. Make 4 to 6 nests in Meat sauce using the back of a wooden spoon and drop Eggs into them.

Transfer Skillet to oven for 8 to 10 minutes till the Eggs set.

Garnish with Cilantro and serve warm with Naan.

Ven Pongal

Rice - 1 cup

Moong Dhal - 1/3 cup

Ginger - 1 tsp, grated

Peppercorn - 1 tsp

Cumin seeds - 1 tsp

Ghee - 3 tbsp.

Cashew nut

Curry Leaves

Salt

In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles.

In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside.

Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture and roast for a few seconds. Turn off heat.

Add this tempering to the cooked Rice Dhal mixture. Give a thorough mix.

Serve hot with Chutney, Sambhar and Medhu Vadai.

Carrot Rice

Oil - 3 tbsp.

Mustard - 1 tsp

Cumin - 1 tsp

Curry Leaves

Onion - 1

Green Chilli - 2

Carrot - 1 cup, grated

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Garam Masala - 1 tsp

Salt

Rice - 2 cup, cooked

Cilantro

Heat Oil in a large pan. Temper Mustard, Cumin and Curry Leaves.

Sauté Onion and Green Chilli and cook until the Onions are translucent.

Stir in Carrot and sauté until cooked through.

Season the mixture with Turmeric, Chilli, Garam masala powders and required Salt.

Once the raw smell of masalas go away stir in cooked Rice. Mix well until the masala coats all the Rice. Cook covered on low flame for about 5 min.

Turn off heat and garnish with Cilantro.