Easy Desi Brunch Cooking Class with Sirisha Bhandaru

1. Crush whole spices and grate the ginger.
2. Add water to a medium pot.
3. Add the spices and sugar and let it come to a rolling boil. Add the Assam tea and let it boil again.
4. Add milk until you get the correct color (a warm caramel color) and let it come to another boil. Bring down the heat. Increase the heat and let it come to a quick second boil.
5. Turn off the heat.
6. Strain the tea into cups and enjoy!

1. Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds. Once they splutter, add diced onions and green chilies and mix well.
2. Once they are sizzling, add carrots and bell pepper and mix well. Once the bell pepper softens a little, add tomatoes and mix well.
3. Once the tomatoes are cooked and look a little dry, add the salt, turmeric, garam masala, and chili powder.
4. Add crumbled paneer and mix well. Cook until the paneer heats up and the whole mixture looks bubbly. Add cilantro and mix well. Turn off the heat and remove the green chilies.
5. Toast bread with a little oil on an iron griddle pan. Top generously with paneer bhurji. Add a little cilantro if you have extra and enjoy!

*You can easily swap the paneer for firm tofu. Just squeeze the water out of the tofu, crumble, and use in place of paneer.

*You could also crack 3 eggs after cooking the veggies and spices and cook them instead of adding paneer. This is called Anda or egg bhurji.

1. Peel and slightly mash the boiled potatoes.
2. Heat 2 tablespoons of oil in a skillet over medium heat. Add cumin seeds. Once they sizzle, add green chilies.
3. Add the coarsely mashed potatoes, salt, turmeric, chili powder, garam masala, and amchur.
4. Mix well and adjust seasonings as needed. 
5. Roast until the potatoes lose a little moisture and the masala come to a spreadable consistency. Mix in cilantro and stop cooking. Remove green chilies. 
6. Split the English muffin in half with a fork. Apply chutney on one side, and aloo masala on the other side.
7. Add the sliced vegetables (a slice of cheese would be great, but is optional!) and assemble the sandwich.
8. Toast on both sides on a hot iron griddle pan.

1. Blend all ingredients to a smooth, creamy, sauce-like consistency.

*This is a very versatile chutney and can be used in chaat, as a sandwich spread or a condiment that adds heat and freshness to any dish.

*You can feel free to use only cilantro if you wish.

*You can skip cumin powder if you don't have it.

*Nuts are optional but they add body and creaminess, so they are recommended.

1. In a small saucepan, add water, pineapple juice, and sugar and cook until the sugar melts. it does not have to boil. Keep this liquid warm.
2. Meanwhile, in a skillet, add 4 tablespoons ghee. Roast the cashews and set aside. Roast the raisins and set aside.
3. Keep the skillet on low heat and slow roast the sooji until it is fragrant - the color does not have to change.
4. Once it is toasty, add the warm sweet liquid while stirring. Cook on low heat until the liquid gets completely absorbed.
5. Add the pineapple and mix well. Add the toasted cashews and raisins and mix well.
6. If the mix looks sticky, add the extra ghee and mix well. It should start coming together like a single mass when it is done cooking.
7. Add crushed cardamom powder. Stop cooking. Let it cool down slightly to a comforting warm temperature. Enjoy!