French Toast

I love french toasts!! These bread slices soaked in egg and milk mixture then fried are ideal for breakfast. And it's super duper easy! Serve them with maple syrup, jam, butter, sprinkle icing sugar on the top, or serve as it is. I do not cut the edges of bread because I love how it gets crispy after frying. You can cut 'em, if you want!

Anyway, here is the recipe.


Ingredients:

Medium bread slices 5-6 
Egg 1
Milk 1 cup
Sugar 3 tbsp
Vanilla essence ½ tsp
Cinnamon powder a pinch (optional)
Oil 3-4 tbsp for frying



Method:

1. Simmer milk with sugar and cinnamon powder for just 4-5 minutes. Let it cool at room temperature.
2. Add egg, and vanilla essence, whisk until combined well.
3. Heat oil in a nonstick frying pan.
4. Dip the bread slices in the mixture. Take them out immediately, don't let it soak for too long or the bread will break. Fry them on medium-low flame until golden brown in color.
5. Serve hot! 

Achaari Koftay

Ingredients for Koftay:

Mutton mince ½ kg 
Salt 1 tsp
Red Chili powder 1 tsp
Zeera powder 1 tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Besan 1 tbsp
Yogurt 2 tbsp
Garam masala powder 1 tsp

Method:

Mix the above ingredients in mutton mince. And make medium-sized balls.


Ingredients for Achaari Masala:

Whole coriander seeds 1 tbspSaunf (fennel seeds) 1 tsp
Kalonji 1 tsp
Rai daana (mustard seeds) 1 tsp
White zeera (cumin) 1 tsp
Methi daana (fenugreek seeds) 1 tsp


Method:

Roast all the ingredients mentioned above, and grind into powder.

Other Ingredients:

Curry leaves 10-12
Red chilies whole 6-8
Kalonji ½ tsp
Garlic paste ½ tsp
Ginger paste ½ tsp
Turmeric powder ¼ tsp
Red chili powder 1 tsp
Yogurt (beaten) ½ cup
Salt 1 tsp
Roasted zeera 1 tsp
Fried onion 1 small
Oil ¼ cup
Green chilies 3-4
Coriander leaves for garnishing

Method:

1. Heat oil in a pan, add curry leaves, whole red chilies, ginger, garlic paste, red chili powder, kalonji, haldi, yogurt, salt, roasted zeera, and fried onion. Saute until oil comes on top. 
2. Now add the achaari masala, and green chilies. Mix well. Add the koftay. Do not use spoon now. Stir the pan lightly. Cover and cook on dum for 10-15 minutes.
3. Garnish with coriander leaves. Serve with chapaati or plain naan.