Pinch Of Salt with Sachin Joseph

MUSSELS RECHEADO Ingredients: 10 Mussels Oil to fry Salt for taste Coriander Leaves for Garnish Recheado Masala: 8 Dried Red Chilies 4 Cloves of Garlic ½ Ginger ½ Teaspoon Cumin seeds ½ Teaspoon Mustard seeds 4 Peppercorns 4 Cloves ½ Cinnamon stick 3 Cardamoms ½ Roasted Onion 90ml Coconut Vinegar ½ Teaspoon Turmeric Powder ½ Teaspoon Sugar Water Method: -           Clean and wash the mussels. Keep aside. -            Keep half shell of the mussel for presentation. Wash the shell. Heat water in a pan, let it boil. Add the shell in boiling water for 2 minutes. Drain the water and keep the shells a side.  -           Roast half onion on the range. [Direct flame]. -           Blend the recheado ingredients together along with the roasted onion, make a thick paste. -           Apply recheado masala to the mussels and let it marinate for 15 minutes. -           Heat oil in a nonstick pan. -           Add th

EGG BHURJI Ingredients: 3 Eggs 1 medium size Onion 1 large Tomato 4 Green chilies 1 Clove of Garlic 1 teaspoon Cumin seeds ½ teaspoon Turmeric Powder Salt to taste Oil Coriander for garnish Method: -           Finely chop the onion, tomato, garlic and green chilies. -           Beat the eggs in a bowl by adding salt and keep aside. -           In a pan heat oil. Add the cumin seeds and let it crackle. Add the chopped onions and sauté for 2 minutes on low heat. Add the garlic and green chilies and sauté for 3 minutes. -           Add the tomato and turmeric powder and sauté till the tomato is soft. -           Pour the beaten egg in the pan and mix. -           Keep stirring the egg mixture to avoid sticking while the egg is getting cooked.     -           Take the Bhurji off the heat. Serve hot garnished with chopped coriander.