Nigerian Omelet

• 3 large eggs

• 3/4 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by

• 1/4 teaspoon cayenne pepper

• 2 tablespoons (30 ml) neutral oil such as canola or vegetable oil

• 1/2 small red onion (2.5 ounces; 70 g), cut into 1/4-inch dice

• 1 plum or Roma tomato (3.5 ounces; 100 g), cut into 1/4-inch dice

• 1/2 small green bell pepper (2 ounces; 56 g), stemmed, seeded, and cut into 1/4-inch dice

• 1 Persian or mini cucumber (2.5 ounces; 70 g), peeled or unpeeled, cut into 1/4-inch dice

• Fresh Thai basil leaves for garnish, optional

Directions

1. In a medium bowl, beat eggs vigorously with the salt and cayenne pepper until well mixed and frothy. Set aside for up to 15 minutes.

2. In a 10-inch nonstick or well-seasoned cast iron skillet, heat oil over medium heat until shimmering. Add onion and cook until softened, 4 to 5 minutes. Add tomatoes, bell pepper, and cucumber, and continue to cook, stirring often, until beginning to soften, 2 to 3 minutes.

3. Spread vegetables over base of pan in a single even layer.

4. Gently pour whisked eggs evenly over vegetables. Reduce heat to low and cook until eggs have set on the bottom, 2 to 3 minutes.

5. Use a thin, flexible spatula to lift up cooked eggs, and tilt pan so the runny, uncooked eggs on top flow to the bottom of pan. Cook until set, about 1 minute.

6. Use a spatula to gently flip set egg mixture. If it breaks when flipping, don't worry. Cook until second side is fully set, 1 to 2 minutes.

7. Slide omelet onto a plate. Top with the Thai basil and serve.

Hara Bara Kebab

for blanching spinach

• ▢ 2 cups fresh spinach leaves or 100 grams

• ▢ 1.5 to 2 cups water for blanching

• ▢ 1 to 1.5 cups cold water

for cooking potatoes and green peas

• ▢ 2 medium large potatoes or 200 to 215 grams

• ▢ ½ cup green peas or 150 grams , fresh or frozen

• ▢ 2 cups water for pressure cooking

other ingredients

• ▢ 4 tablespoons besan (gram flour) or add as required

• ▢ 1 green chilli

• ▢ 1 to 1.5 inches ginger – roughly chopped, adjust as per your spice requirements

• ▢ 1 teaspoon Chaat Masala Powder

• ▢ 1 teaspoon amchur powder (dry mango powder)

• ▢ ¼ teaspoon Garam Masala

• ▢ salt as required

• ▢ 8 cashew halves – optional

• ▢ 2 to 3 tablespoons oil for pan frying the kabab, add as required

INSTRUCTIONS

Blanching spinach

• Boil water and then switch off the flame. Keep rinsed spinach in hot water for 2 minutes. Remove with a help of tongs and keep the leaves in cold water for 1 minute. 

• Again remove the leaves from the cold water using tongs and place in a colander. Drain the water very well. Squeeze lightly if there is extra water.

• Finely chop the spinach and keep aside.

Other preparations

• Roast besan (gram flour) in a small pan till it becomes aromatic and changes its color. Don’t over roast or darken the gram flour.

• Steam or boil the potatoes and peas in a pressure cooker or pan (pressure cooker details mentioned above in the step wise pics). 

• Crush chopped ginger and green chillies in a mortar-pestle to a paste. 

Making hara bhara kabab

• In a bowl take the chopped spinach. Grate the boiled potatoes in the bowl. Add the peas and green-chili paste.

• Mash the kabab mixture with a potato masher or with a wooden spoon.

• Add all the dry spice powders, roasted gram flour and salt. Mix the kabab mixture very well. 

• Shape into round patties. Press a cashew halve on each patty.

• Heat oil in a pan or skillet. Pan fry the kabab till crisp and golden turning over as needed. Once done then place them on kitchen paper towels.

• Serve hara bhara kabab hot with coriander chutney or mint chutney or tomato ketchup.

Key Lime Pie

For the Crust:

1 1/2 cups graham cracker crumbs

4 tablespoons unsalted butter, melted

For the Filling:

3 large eggs, separated

1 large egg, lightly beaten

1 (14-ounce) can sweetened condensed milk

1/3 cup fresh lime juice, preferably made from Key limes

1/2 teaspoon finely grated lime zest, plus more for garnish

Sweetened whipped cream, for serving

Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs and melted butter. Press the crumbs evenly over the bottom and up the sides of a 9-inch glass pie plate. Bake the crust for about 15 minutes, or until firm. Let cool.

In a large bowl, whisk the 3 egg yolks with the lightly beaten whole egg until thickened. Beat in the condensed milk, then beat in the lime juice and zest.

In a large stainless steel bowl, beat the egg whites until firm peaks form. Fold one-third of the beaten whites into the custard, then fold in the remaining whites. Pour the custard into the pie crust and bake for 15 minutes, or until barely set. Transfer to a rack and let cool completely, then refrigerate over-night. Serve with sweetened whipped cream and garnish with lime zest.