Lamb kofta (meatball) Pulao

Another school year has started and this year brings a big change for us. Tiny M has started in a Young Five program this year and goes to the same school as his older brother Lil A. So far he is transitioning into his new school well. He likes his classroom and that he gets to do music, gym and especially library.

I just want to take a minute to slow down and remember this because before I know he will be finishing his elementary school.

Coming back to the recipe, I have something special to celebrate the pujo season.

I have made this lamb kofta pulao a few times now experimenting with some spices, herbs and fried onions. Now I stick to cooking the rice and the meatballs separately and combining them towards the end.

If you are entertaining this pujo season, it is a special dish. It does involve a few steps especially if you are making the meatballs but totally worth the effort.

Eggs Kejriwal on a Sunday morning

We heard about Eggs Kejriwal first when Tejal Rao's piece appeared in The New York Times and have been meaning to make it since then. But it came to fruition just a couple of weeks ago when the summer vacation was coming to a close and we needed just something special for that send off.

Yes, even though it's called Kejriwal it has nothing to do with Arvind Kejriwal, rather it originated in Mumbai five decades ago. Rao's fascinating history of toast, egg and cheese is here.

We followed most of the recipe through, but there is tons of variations that can be done and we have done a couple and have several more in mind. Instead of mustard, we have tried it with harissa, or another turkish pasta Aswin brought home recently, and have dressed it up with Zatar (which has become routine) and each time it tastes delicious.

It makes a perfect brunch center piece because it cooks quickly. Once the guests arrive, just grill the cheese in the oven and top it with the eggs and serve.

Here is the recipe from The New York Times with some adaptions.