This recipe is my grandmother’s creation. It is a great example of how she skillfully combines traditional ideas from her Madrasi kitchen with ingredients that she stumbles upon in our American pantry. The classic English muffin has a whole new identity as it mingles with freshly sautéed onions and tomatoes, amidst some distinct Indian spices. Makes for a great Sunday breakfast or afternoon snack. It can be enjoyed by itself or with any spicy chutney or even tomato ketchup!

Ingredients (Masala Muffins)

  • 6 English muffins, shredded into 1 inch pieces
  • 2-3 tablespoons cooking oil
  • 1 large onion, finely sliced
  • 2 medium tomatoes, finely chopped
  • 2-3 green chilies
  • 1 tsp. whole cumin seeds
  • ½ tsp. turmeric powder
  • Salt to taste

Method

Prep Time: 15 min

Cook Time: 5 min

(Serves 6-8)

  1. Heat the oil and the cumin seeds and green chilies. Sauté for about a minute
  2. Add the onions and sauté until they are golden brown.
  3. Add the chopped tomatoes, salt and turmeric. Sautee till tomatoes are mostly integrated into a sauce like constancy with the onions.
  4. Turn the flame on low and add in the shredded muffins. Gently stir the muffins with the sauce until they are well coated with mixture.
  5. Cover the cooking utensil and simmer on low heat for a couple minutes. Add thecoriander on top and serve while hot.