Breakfast crepe with strawberries and crème fraîche

Spicy mutton seekh kebab

Baked mint chicken and vegetable kebab

Bake for 20-30 mins at 450 F

Beef and mushroom sandwich

Beef and mushroom sandwich with onions, pepper, Worcestershire sauce, and provolone cheese.

Method:

1. Cook sliced mushrooms in olive oil with pink salt and pepper. Add pre-cooked beef (for 12-14 ins in Worcestershire sauce, pepper, salt, garlic powder, chili flakes, cumin powder, and red onions, I used leftover beef medallions from dinner)
2. Toast bread on a pan or in oven until crunchy, but not browned.
3. Add a slice of provolone or your prefered cheese. Top with pickled jalapeño for some extra crunch.

South Indian inspired mutton stew with coconut milk and curry leaves

1. Marinate leg of a goat(cut into curry pieces) with salt, pepper, turmeric, cumin powder, coriander powder, and lemon juice overnight.
2. Slice 1 large red onion, fry with mustard oil in a frying pan with curry leaves, 1 bay leaf, an inch of cinnamon stick broken into smaller pieces. 
3. Grind coriander seed, peppercorn, fennel. Use 1 tsp each. Adjust according to taste. 
4. Add ginger paste and slit green chilies. Quarter potatoes, sprinkle salt and saute until the oil separates.
5. Transfer the meat to a pressure cooker. Cook till done. Add a dollop of desi ghee if you want.

Sunday brunch: Poached egg on Portobello

Poached egg on Portobello (with grated parmesan, parsley, and chili flakes)

I pan-fried it though you can also bake.

Add 1 tbsp olive oil on a non-stick. Place the portobello. Sprinkle Himalayan pink salt and chili flakes. Break the egg on top of the mushroom. Cover and cook until the egg and mushrooms are cooked through. For bigger/deeper mushrooms, you may choose to saute the mushroom first and then poach the egg. Add grated parmesan, parsley, and chili flakes on top and serve hot.

I added raspberries to the plate for some color and Vitamin-C.

Tip: Make sure the portobello is not broken on the sides or the egg might flow down to the pan and overcook

Paella with shrimp, chorizo and clams