Semiya Upma

Thin Rice Noodles (sticks) – approx 8oz (250 g)

Oil – 2 Tbsp

Mustard Seeds – 1/2 tsp

Asafoetida (Hing) – 1/8 tsp

Turmeric Powder – 1/4 tsp

Chana Daal – 1 tsp

Whole Peanuts – 1/4 cup

Urad Daal – 1 tsp

Curry Leaves – 1 sprig

Green Chilies – to taste, slit

Ginger – 1 Tbsp, minced

Salt – to taste

Lime Juice – to taste

Cilantro – few sprigs, chopped for garnishing

In a large pot, bring water (approx 2 quarts) to a boil. Switch off stove.

Add Rice Noodles and make sure they are completely submerged in the water. Allow them to soak in the hot water for exactly 5 minutes.

Heat Oil in a large non-stick pan.

Add Mustard Seeds and allow them to pop

Add Asafoetida, Turmeric Powder, Chana Daal and Peanuts. Stir for 30 secs

Add Urad Daal and allow the daals/peanuts to turn light golden.

Add Curry Leaves, Green Chilies and Ginger. Mix well.

Add drained Rice Noodles to the pan and salt to taste.

Using tongs, mix the noodles well until all of the ingredients are well incorporated.

Garnish with Lime Juice and chopped Cilantro. Serve hot.

Nigerian Omelet

Egg - 3

Salt

Chilli powder - 1/4 tsp

Oil - 2 tbsp.

Onion - 1/2 cup, diced

Tomato - 1, diced

Bell Pepper - 1/2 cup, diced

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

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 continue to cook, stirring often, until beginning to soften, 2 to 3 minutes.

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

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

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.

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.

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

Pancake

Who wouldn't want to want to wake up on Sunday mornings and enjoy a hearty breakfast of Pancakes with Berries, Whipped Cream and melted Butter.

All Purpose Flour - 3 cup

Sugar - 1/3 cup

Baking Powder - 2 tsp

Baking Soda - 1 tsp

Salt

Egg - 2

Butter - 2 tbsp., melted

Buttermilk - 2 1/2 cup or curdle 1 cup of Milk with Lemon juice

Vanilla extract - 1 tsp

Butter

Maple Syrup

In a medium bowl whisk AP Flour with Sugar, Baking Powder, Baking Soda and required Salt.

In another bowl whisk Egg and Butter into the Buttermilk; keep aside.

Make a well in the center of the dry ingredients bowl; pour in the Milk mixture and whisk very gently until just combined, a few lumps should remain in the Batter.

Heat a nonstick skillet over medium heat; grease the skillet. Pour 1/4 cup Batter onto the skillet. Cook the Pancakes until large bubbles begin to appear on the surface. Flip the Pancakes and cook until golden brown on the second side. Serve immediately and repeat with remaining Batter.

Enjoy with a dollop of Butter, Maple syrup and Berries.