Start your day on epicurean high

Eggs: 2 nos 

Milk: 1 ½ tbsp 

Potato: 1 no (medium size) 

Carrot: 1 no (medium size) 

Green chilies: ½ no 

Onions: ½ no (medium sized) 

Tomato: ½ no (medium size) 

Chili powder: ½ tsp 

Cumin powder: ½ tsp 

Garam Masala: ½ tsp 

Cheese cubes: 1 no (20 gm) 

Coriander leaves: 3 stalks 

Butter or olive oil: 2 tbsp 

Salt to taste

Break eggs in a wide-mouth bowl, pour in milk, beat well. 

Sprinkle salt, chili powder, cumin powder, garam masala and beat well or until fluffy. Keep it aside. 

Peel and finely chop the onions, tomato, green chilies and coriander leaves. Keep it aside. 

Peel the carrots, potato and grate them. Keep it aside. 

Grate the cheese cubes and keep it aside. 

Heat olive oil or butter in a frying pan, add in the onions and coriander leaves. Cook until the onions turn golden brown in colour. 

Add in the tomatoes, green chilies and cook until they turn mushy. 

Sprinkle some salt and add in grated carrot, potato and cook until the raw smell goes away or until they get cooked. 

Spread the veggies all across the pan. 

Pour the egg mixture in the middle and shake the pan to spread the egg all across the pan. 

Sprinkle the grated cheese over the egg, cover and cook on a low flame for 5 to 6 mins. 

Carefully flip the sides and cook for 2 mins more. Remove from the pan carefully. Serve hot with some ketchup.

Instant noodles: 1 cake 

Instant noodles masala: 1 packet 

Chili powder: ¼ tsp 

Eggs: 2 nos

Baking soda: ½ tsp 

All-purpose flour/maida: 1 ½ cups 

Butter: 3 tbsp 

Milk: ½ cup 

Carrot: 1 no (medium size) 

Salt to taste

Peel and grate the carrots, keep aside. 

Heat the water, bring it to boil, add in the noodles, cover with the lid and wait until its cooked (2 mins). 

Drain the water, wash the noodles in the tap water and keep it aside. 

Take a wide mouth bowl and take all-purpose flour/ maida , baking soda, carrot, a teaspoon of melted butter, salt, chili powder, eggs and milk. Stir all these together and make sure no lumps are formed. 

Add in the noodles masala , stir well and make sure no lumps are formed. 

Add the cooked noodles and mix it well with the batter. 

Heat a tsp of butter in the griddle, pour the batter with a spoon and slightly spread it. 

Cook for few mins, swap the side and continue cooking until it turns golden brown. 

Remove to the plate. Serve hot with mayonnaise or ketchup.

Dosa batter, thick: 10 ladles 

Beet root, chopped: 1 cup 

Green chillies: 2 (avoid if you are preparing for kids) 

Jeera: 1/2 teaspoon 

Ginger: 1 inch 

Salt: to taste 

Oil: 1/2 teaspoon for every dosa

In a blender jar add the chopped beetroot, green chillies and jeera. Grind well to make a fine paste with enough water.  

Strain the beetroot juice without any bits and pieces, inside a wide bowl.

Now add dosa batter with the beetroot juice. Stir well and add salt if required. 

Heat a dosa tawa and grease with oil; take a ladle full of batter and spread as concentric circles 

Drizzle oil on the top of the dosa and cook till crispy. Turn the other side and cook if required. 

Serve hot with any chutney or sambar.

Bread slices: 10 

Eggs, hard boiled: 3 

Avocado, scooped: 1 

Mayonnaise: 1 tablespoon 

Thick yogurt/sour cream: 1 tablespoon 

Garlic, minced/ crushed: 1/2 teaspoon 

Pickled cucumber/ gherkins, chopped: 2 teaspoons 

Jalapeños, chopped: 1 teaspoon 

Salt: pinch 

Pepper powder: big pinch 

Lettuce leaves, cut into two: 2

Hard boil the eggs for about 5-8 minutes. Allow them to cool, peel them and roughly chop them. 

Scoop out the avocado using a spoon and add in a bowl and mash it using the backside of the fork. Add roughly chopped the eggs and add mayonnaise, yogurt/sour cream, minced garlic and mash roughly using backside of the fork. But make sure that you do not mash them too fine, the texture should be a bit chunky. 

Then add the cucumber/ gherkins, jalapeño with the egg mixture and mix well. 

Season with salt and pepper and mix well. 

Take a bread slice and place a lettuce leaf on it; add a tablespoon of filling and top with another slice of a bread