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

Pan-fried broccoli and sharp cheddar

1. Cut broccoli crown into florets, Wash well and drain.
2. In a non-stick, heat extra virgin olive oil and saute crushed garlic cloves.
3. Add the broccoli, saute them a while and cook covered in medium-low heat covered. add salt to taste and freshly ground black pepper. I like them slightly crunchy so I toast them till I like them.
4. Add sharp cheddar when almost done. Serve warm.

You may also use it as a filling for sandwich. Great for soups.

You may also use button mushrooms. Another variation is when you add bacon to the mix. Recipe link here.

Lambs chops in oven

1. Marinate chops with lemon juice/vinegar, salt, pepper, red chili powder, spice mix of your choice (I used ground coriander seeds, cumin, green cardamom and cinnamon). Marinate from 30 mins to overnight. (You may use 1/2 tbsp yogurt and olive oil in the marinade)
2. In a pan, sear on both sides for 3 mins each. Take care not to burn the spice. 
3. Then transfer the chops on a baking tray, seal with aluminium foil to keep the meat soft.  Bake at 350 F for 20 mins first, and broil for 5 minutes. Switch  off the oven and the remnant heat should be enough to cook the lamb through.
4. Add fire-roasted jalapenos (alternately, you can broil them with the chops). Serve with pilaf.

Chingri Baata

Inspired by Tanuka's chingri baata (minced prawns, I decided to make my own version

A variation of the fish chop

Fish chop with lemon juice, ginger, lemon rind, and chipotle spices

Muri ghonto (Fish head cooked with rice)

1. Wash and soak gobindo bhog rice in water for an hour.
2. Make half onion paste, 1-inch ginger paste (I prefer more ginger in this recipe). Mince the remaining onion.
3. Wash the fish head and rub salt and turmeric. Let is rest for 15 mins. Fry in hot mustard oil. Set aside.
4. In the wok where you fried the fish head, fry some diced potatoes with salt, add the minced onion and then the onions paste.
5. Add the pre-soaked rice, cook for a while, and add the fish head. Add salt, turmeric, broken green chilies, ginger paste, and bhaja masala (dry roasted and ground cumin-coriander-red chili).
6. Keep adding warm water in batches so that the rice is fully cooked but not mushy. Taste for salt. Add ghee, and garam masala powder. Serve warm.