Savoury French Toast with Spinach… Corn and Cheese…

A perfect breakfast or snack with a cup of tea… in monsoon… best for lunch box too… a jhat - pat recipe with easily available ingredients in our pantry.. 

Ingredients 

4 Eggs 

1 small Onion chopped 

2 to 3 Garlic Cloves 

1 small piece of Ginger 

2 to 3 Green Chillies or more as per taste 

Few Coriander Stems 

2 to 3 Spinach Leaves chopped 

1/2 cup Corn

6 White / Brown Breads 

Salt to taste 

1/2 tsp Pepper powder 

2 cubes of Cheese

2 to 3 tbsp Butter 

1/2 cup Oil 

Method 

Take a pan, brush the pan with butter, add the spinach leaves, sauté the leaves for a minute or 2 until the water from the spinach evaporates. Boil the corns and drain the water out. Grind the corns into a coarse paste. Remove the corn paste into a bowl, cut the cheese cubes into small pieces, mix the cut cheese pieces into the corn paste. 

Take a grinder / blender / chopper, add the onion, garlic, ginger, green chillies, coriander stems and spinach. Make a coarse paste, add the eggs and blend. Add salt and pepper. Mix all the ingredients together. Remove the eggs batter in a flat bowl. 

Savoury French Toast with Spinach… Corn and Cheese… 

A perfect breakfast or snack with a cup of tea… in monsoon… best for lunch box too… a jhat - pat recipe with easily available ingredients in our pantry.. 

Ingredients 

4 Eggs 

1 small Onion chopped 

2 to 3 Garlic Cloves 

1 small piece of Ginger 

2 to 3 Green Chillies or more as per taste 

Few Coriander Stems 

2 to 3 Spinach Leaves chopped 

1/2 cup Corn

6 White / Brown Breads 

Salt to taste 

1/2 tsp Pepper powder 

2 cubes of Cheese

2 to 3 tbsp Butter 

1/2 cup Oil 

Method 

Take a pan, brush the pan with butter, add the spinach leaves, sauté the leaves for a minute or 2 until the water from the spinach evaporates. Boil the corns and drain the water out. Grind the corns into a coarse paste. Remove the corn paste into a bowl, cut the cheese cubes into small pieces, mix the cut cheese pieces into the corn paste. 

Take a grinder / blender / chopper, add the onion, garlic, ginger, green chillies, coriander stems and spinach. Make a coarse paste, add the eggs and blend. Add salt and pepper. Mix all the ingredients together.  Remove the eggs batter in a flat bowl. 

Take a pan, add the butter and oil, heat the oil moderately, take a bread piece, dip the bread paste into the egg batter and coat the bread well. Place the bread piece into the oil, keep the flame medium to low. Spread the corn - cheese spread over the bread piece. Now take another bread piece. Dip and coat the bread piece well in the egg batter. Place the bread piece over the corn paste. Now shallow fry the bread on both the sides until golden brown in colour. Once done, remove the French toast on a paper towel. Repeat the same process with the remaining ingredients. Cut the French toast into half. Serve the French toast with sauce of your choice.

Egg and Chicken Kothu Roti...

Kothu Roti ( Chopped Roti) is a Sri Lankan dish made from Godhamba roti (a type of Sri Lankan roti) and vegetables, eggs or meat, and spices. This dish is similar to Kothu Parotta from Tamil Nadu. The taste of Kothu Roti will vary depending on the ingredients used. This is a popular street food... 

Here is my adaptation of the dish with left overs... I wanted to make it bit tangy.. So I added sour tamarind Chutney to it...

Ingredients

6 leftover Rotis or Parotta  shredded

1 Onion sliced

1 Carrot sliced

1/2 cup Cabbage shredded ( I have used red cabbage) 

1 Green Capsicum sliced 

3 Green Chillies chopped

Few Curry leaves 

1 tbsp Coriander leaves chopped 

1/2 tsp Mustard seeds

1/2 cup left over Chicken curry with small boneless chicken pieces in it. 

1/4 cup of Tamarind Chutney 

Salt to taste

1/2 tsp Turmeric powder

1 tbsp Srilankan Curry Powder or Madras Curry powder 

2 Eggs

3 tbsp Oil 

Method 

Add oil into a pan. Let it heat. Add mustard seeds, curry leaves and green chillies. Let the mustard seeds crackle. Add the vegetables except for the coriander leaves. Stir fry the vegetables for a minute. Add the eggs. Stir and cook the eggs with the vegetables for 2 minutes. Add the shredded rotis. Add the leftover curry, tamarind chutney, curry powder, turmeric powder, salt and 1/4 cup water. Stir on high flame, keep cutting the ingredients with the edge of the spatula and mixing it well. Sprinkle coriander leaves and serve it hot.

Dimer Tadka / Anda Tadka / Egg Tadka .......

Dimer Tadka / Anda Tadka / Egg Tadka .......

In and around Kolkatta there are many Punjabi roadside dhabas. Tadka dal is one of the very famous dish found in those dhabas. As a child every time, I visited Kolkatta, I would make it a point to eat this dal made by my Masi ( Aunty ) at her house.  Dal Tadka made with yellow lentils is otherwise available everywhere in India, but Tadka dal made with whole green gram / moong dal and the way it is prepared is only available in Kolkatta and it's surroundings. Egg or Chicken or Mutton is added to it. It can be vegetarian too. It is eaten with hot phulkas / Roti. There are many ways of making it. The eggs can be scrambled and added later or the egg can be dropped on the tadka at the end and simmered till the eggs are cooked. 

This is one of the way of making it. 

Ingredients 

1/2 cup Moong Dal washed soaked and boiled 

2 Eggs 

1 medium Onion chopped 

1 medium Tomato chopped 

6 Garlic cloves minced 

1 small piece Ginger minced 

3 Green Chilli minced 

1/2 tsp Turmeric 

1/2 tsp Coriander 

1/2 tsp Cumin 

1/2 tsp Chilli powder 

1/2 tsp Garam Masala powder 

Salt to taste 

1/4 tsp Kasuri Methi 

1/2 tbsp Butter 

2 tbsp Oil 

For Garnishing 

Few Ginger juliennes 

1 Green Chilli slit 

Few Coriander leaves

 Method 

Take a deep bottom pot or lagan. Add oil and heat it. Add the garlic minced, sauté it for a minute. Add ginger minced and  chopped onion. Fry it till light golden brown in colour. Add the green chilli minced, stir it. Add the tomato, turmeric powder, chilli powder, cumin powder and coriander powder. Sauté it for 2 minutes. Add salt and 4 tbsp water, stir and cook till the tomatoes have become mushy. Now break the eggs into the pot and stir it for 2 minutes till the eggs have cooked. Add the boiled dal. Stir fry it well for 2 minutes. Add 1/2 cup water and stir it.  Cover and cook for 10 minutes. Add the garam masala powder, Kasuri methi and butter. Stir it. Garnish it with coriander leaves, ginger juliennes and green chilli. Serve it hot with hot rotis... 

P. S. You can have a dry version or add more water as per you requirement.