Mothers Day Breakfast Recipes

• 450 gm Block Firm Tofu
• 1/4 tsp Black Pepper (freshly ground)
• 3/4 cup Green Onions (sliced)
• 3 pods Garlic (peeled, sliced thin)
• 3 tbsp Red Bell Pepper (diced)
• 1/2 tsp Turmeric Powder
• 2 tsp Soy Sauce
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• Fresh Salsa
• Corn Tortillas

• Crumble the tofu blocks using clean hands.
• Take olive oil in a pan and heat it on medium flame.
• Add the garlic and diced pepper, and saute for about 2 minutes.
• Stir in the crumbled tofu first, and then add turmeric, salt, black pepper, green onions and soy sauce.
• Cook the tofu for 3 more minutes, stirring occasionally.
• Scrambled Tofu is ready to eat. Serve with salsa and warm corn tortillas.

• 6 Eggs
• 1½ tsp Salt
• 1 cup Olive Oil
• 2 large Onions (finely chopped)
• ½ tsp Black Pepper (freshly ground)
• 900 gms Russet Potatoes (peeled & sliced)

• Heat oil in a pan over medium flame. Add potatoes to it.
• Stir occasionally until they turn golden and crisp.
• Take out the potatoes with a slotted spoon.
• Add salt and pepper to the potatoes, and toss them for a while.
• Add onions in the remaining oil and sauté till they turn golden.
• In the meanwhile, beat the eggs thoroughly in a large bowl. Add the potatoes, onions, remaining salt and pepper to it. Leave it for 5-10 minutes.
• Take a smaller pan and put it over medium flame.
• Smear the pan with a little bit of oil. Pour half of the potato/onion/eggs mix in the pan. Swish the pan so that the mixture gets evenly spread.
• Allow the mixture to cook for a few minutes, until the crispy thin egg edge starts to pull away from the pan.
• Now, take a spoon and run it around the outside edges to make sure the egg layer has not stuck to the pan. 
• Slide in the spoon; lift the omelette to turn its upside down. By doing this, the uncooked side will get cooked.
• Cook for another minute or so, and then slide the omelette onto a plate.
• Tortilla de Patata is ready to eat. Serve with bread and sauce.

• 1 cup Boiled Corn
• 4 Potatoes (boiled)
• 4 tbsp Cheese (grated)
• 4 Green Chillies
• 2 tbsp Coriander Leaves
• 225 gms Cottage Cheese
• Breadcrumbs
• 1 cup All-purpose Flour (Maida)
• 2 cups Milk
• 4 tbsp Butter
• 4 tbsp All-purpose Flour (Maida)
• Salt to taste
• Oil

• Melt the butter in a pan; add 4 tbsp all-purpose flour and cook for about 30 seconds.
• Pour the milk into it and cook till the sauce becomes thick.
• Chop the cottage cheese and potatoes.
• Mix the corn, grated cheese, potato cubes, green chillies, cottage cheese cubes, coriander and the above prepared sauce.
• Add salt and mix well.
• Make the balls out of this mixture. Mix 1 cup flour thoroughly in 1-1/2 teacups of water.
• Dip the balls in flour paste and then, roll them in breadcrumbs.
• Heat the oil in a pan and deep-fry these balls.
• Cornballs are ready to serve.