ALOO TIKKI BENEDICT

(aloo tikki benedict sits with Indian Mogul posters, atop a stainless steel plate -- they use these for eating here quite often-- garnished with fresh mint)

I’ve been thinking about breakfast sandwiches lately – their perfect savory flavors – always delicious, no matter the time of day . . . So when I went to the market this morning, I wasn’t surprised when I came home with all the fixings for an Indian version of the most classic sandwich of all, the open-faced Benedict – this version has so many deviations from the traditional, it’s hardly related in taste – but in form and structure, it’s definitely a match.

While D is painting the most detailed of all ink paintings, I’m cooking, writing, photographing, collaging and eating – We’re on the “artist in residency” portion of our journey . . . All situated, nesting and projecting for the next month. It’s crazy to have time to devote to ideas we’ve held on the back-burner for many many moons. And we must be fueled to create!

I adore the crisp tang of the radish, accompanied with the mellow mood of the runny egg and mint accent. But the best part of this whole thing is the little aloo tikkis (potato cutlets) – they are simple and tasty – would be delicious dipped in chutney or cilantro sauce too… they are endlessly versatile in what you could add to them (such as finely diced bell pepper) or put on top of them (apple sauce, coconut chutney or even the humble Heinz ketchup). We’ve eaten a lot of these tikkis while in India and it’s always refreshing to be able to recreate a tasty restaurant item, cook it in much less grease, resulting in a cleaner, fresher experience.

Aloo Tikki Benedict

(Serves 2, with leftovers)

Aloo Tikki (Potato Cutlet) – Adapted from Femina magazine

4 medium-sized potatoes or 8 small fingerlings

1 small red onion, finely diced

1 small nub of ginger, finely minced

½ tsp cumin seeds

½ tsp chili powder

1 tsp garam masala

salt to taste

3 tbsp olive oil

Radish Salad:

1 bunch of radishes, roughly chopped

1 small onion, finely chopped

~ 25 mint leaves, chiffonade (long strips), plus a few big leaves for garnish

3 small tomatoes, roughly chopped (as if making a salsa)

3 tbsp apple cider vinegar

2 perfectly fried or poached eggs

slivers of cheese (I used Indian-made cheddar)

Method:

For Aloo Tikki:

Boil the potatoes until soft, rinse with cold water and mash with your hands and a fork. I like a few lumps and the skin left on – but you could do smoother and without skins. Do not put in a food processor, it will leave the potatoes to smooth for these cutlets. Mix all the other ingredients, except oil, into the potato mixture. Salt to taste. Place approximately 1/3 cup of spiced potato into your hand and press to make a patty. Heat the oil in a non-stick pan on a medium flame. Place the patties on the pan and cook till they turn golden brown. Flip and repeat till crisp on both sides.

For Radish Salad:

Mix all ingredients into a bowl and let rest at room temperature for about 5 minutes – nice for this dish when served room temperature. Refrigerate leftovers for snacking.

To Serve:

Place 2 potato cutlets on plate, right off the pan – layer with slices of cheese, fried egg, radish salad and top with a few sprigs of fresh mint. Enjoy with tea or a glass of chilled mango juice.

* QUESTION: do you eat breakfast items all day long like me? If so, what are your favorites? For me, it's pancakes for dinner, eggs anytime and scones or a pastry if my brown-bag lunch looks ho-hum.