Onion and Egg Bake

Butter - 2 tbsp.

Onion - 1 cup, sliced

Garlic - 2 cloves, minced

Capsicum - 1,/4 cup, sliced

Tomato - 1/4 cup, diced

Spinach - 1/4 cup, sliced

Egg - 2

Milk - 1/4 cup

Salt & Pepper

Cheese - 2 tbsp.

Heat Butter in a skillet. Saute Onion and Garlic until translucent. Add desired Veggies; cook closed.

In a bowl whisk Egg and Milk together. Season the Egg mixture with required Salt and Pepper.

Pour the Egg mixture into the skillet with the Veggies; making sure to spread the Veggies before pouring the Egg mixture. Cook on medium heat until the Egg begins to brown on edges.

Garnish with Cheese and broil in oven for 5 min.

Serve warm with Toast.

Naan

AP Flour - 2 cup + for dusting

Yeast - 1 tsp.

Baking Powder - 1 tsp

Baking Soda - 1 tsp

Sugar - 2 tsp

Salt

Yogurt - 3 tbsp.

Oil - 2 tbsp.

Milk - 1/2 cup

Butter

In a food processor add AP Flour followed by Yeast, Baking Powder, Baking Soda, Sugar, Salt, Yogurt and Oil. Run the processor for 30 seconds, until the ingredients are just combined. Adding Milk and Water little by little, knead the mixture into a smooth, slightly sticky dough. Cover the Dough with damp cloth and let rest for about 4 hours.

Have two bowls on your counter, one with extra AP Flour for dusting, and one with Water.

Divide the dough into 6 equal balls and lightly roll each ball in AP Flour to keep them from sticking to each other. Roll the Dough into desired shape. Repeat with rest of the Dough.

Warm a cast-iron skillet over high heat. Make sure you have a lid, large enough to fit the skillet.

Dampen one side of the Naan with Water and gently place the moist side on hot skillet. Cover the skillet with the lid. The dough will start to bubble. After about 1 minute, flip the Naan. It should be blistered and somewhat blackened, that's typical of traditional Naan. Cook the other side for about 30 seconds to 1 minute. Remove the Naan from skillet and smear with Butter.

Repeat with rest of the Naans.

Wrap the Naan in foil or place in an insulated container until ready to serve.

Variations:

Garnish the Naans with minced Garlic and Cilantro to make Garlic Naan.

Garnish the Naans with grated regular or Candied Ginger and Honey to make Honey Ginger Naan.

Garnish the Naans with minced Garlic, Cilantro and crumbled Paneer to make Paneer Naan.

Badam Milk

Almonds - 40

Milk - 4 cups

Saffron - 1/2 tsp, soaked in hot water for 30 minutes

Cardamom Powder - 1/2 tsp

Nutmeg Powder - a pinch

Sugar

Rose essence

Soak the almonds in hot water for approximately 20 minutes. Blanch them, slice about 10, and set aside. Blend the remaining almonds with 2-3 tablespoons of milk until smooth.

In a heavy-bottomed pot, bring the milk to a rolling boil. Reduce the heat and simmer for 10-12 minutes, stirring occasionally to prevent burning and sticking.

Slowly incorporate the almond paste into the milk, stirring continuously until well combined.

Add saffron water, cardamom powder, nutmeg powder, sugar, and rose essence. Mix thoroughly.

Continue simmering until the milk reduces to about 3/4 of its original volume.

Pour into a serving pitcher and refrigerate until serving time.

When serving, pour into individual glasses and garnish with sliced almonds and saffron strands.