And you are here why?

Make yourself some pesto. How? Well, in a medium sized mortar-and-pestle, place 1/4 tsp coarse salt 1/2 clove garlic and grind to a smooth paste Add  10 roasted/unsalted almonds , and grind that  till it is slightly coarse (not a paste! you'll need the coarseness to get the mint in the next step!) Add  1/2 diced jalapeno 1 cup mint leaves and grind away for a bit till its all kinda mushed up. Add 1/4 cup olive oil , and continue the mushing, splashing in some crisp white wine (I prefer pignoletto) till you have a fairly smooth paste.   Pesto - ready! (Alternatively, just toss all the ingredients into a food-processor and whir away till its done.  But wheres the fun in that?) Get yourself some  peeled & cooked shrimp  (i just buy 'em frozen at the supermarket.  Defrosting is fast - just run some water over it for a minute or so). Finally, scramble up 6 eggs.  And no, I'm not going to tell you how to do that :-) (ok, if you...

The tricky part here is the chapatis, you can make 'em (hah. good luck!), or buy 'em frozen from your n eighborhood Indian grocery store.  Once you get those, the rest is - effectively - assembly. The flavors and textures here work really well together - you can ( and should! ) try swapping the ingredients out for others. Prepare four scrambled eggs, as described here. While the eggs are scrambling, dice 1 medium tomato. Get yourself 1 can of black beans , and rinse the heck out of the beans to get rid of the "canned" taste. Place the beans in a bowl, and set aside. In a small sauce-pan (or ladle, or some such), add 1 tsp cumin seeds 1 tbsp olive oil   and heat on high till the seeds just start crackling.   Then, add 1/4 tsp turmeric 1/2 tsp red-chilli powder (or 1 sliced thai green chilli), and stir for a few seconds. (Yeah, this is kinda like what we call "voggarne" in south india) .   Add this to the beans, along with salt to taste...

Because ... Science!