It has been a long time since the last post. I have been baking, cooking and clicking but not been able to come up with a post. A detailed post can’t be made in a rush right. It will miss the beat otherwise 😉 Moving to grad school brought two new variables – limited cooking time and lesser range of ingredients in the pantry. I was craving to have some refreshing fruit based pancakes and found peaches on a local market haul in just the right time. The smooth skinned beauties were the first peaches I have ever had. They smelled heavenly, a fragrance I find intoxicating.
So what next? The foodie-chef inside me figured it all out 😛 The usual drill of finding the flour, fat, vanilla, baking powder. I was determined to not to get these ingredients common to baking and continental desserts and threw a challenge to address my cravings in the most simple way possible. That’s how this french toast came into the picture! 😉
After all, isn’t a french toast a makeshift version of a pan cake? What do you think?
Prep time: 10 mins
Cook time: 5 mins
Simultaneously make the compote and french toast.
Two bread slices (white/brown)
2-3 tbsp Milk
½ tbsp Honey
1-2 pinches Cinnamon powder
½ tbsp – 1 tbsp ghee/butter
- Beat egg in a wide bowl.
- Whisk milk, honey and cinnamon powder to it.
- Soak bread slices one at a time in the batter. Rest them for at least half a second on each side.
- Lift them carefully onto a hot pan smeared with butter/ghee.
- Cook on each side for a minute or more. Flip and cook the other side. Roast them on medium flame to give a uniform golden color.
- Remove and quickly make the other one as well.
2 nos Peaches
½ tbsp Honey
3-4 tbsp water
¼ tsp Cinnamon powder
- Chop the peaches into desired shape – slices or cubes.
- Combine peaches, water, honey and cinnamon powder.
- Boil them together until the peaches break down and soften. This hardly takes 5 minutes since it is a small portion.
Enjoy the french toast with the peach compote!
Today’s post is about my most recent tinkering with eggs. Egg whites have become a constant part of breakfast since the beginning of this year – a habit shaped out from my gym routine. Sticking to a habit gives immense satisfaction and when it’s related to nutritious food, it’s a doubles as an achievement. Whether it’s a quick pancake fix for sweet cravings or a simple omelette to begin the day, eggs always stand as a favourite item in the kitchen. Previously, how much ever I was aware of their nutritional value; I wasn’t regular at eating them. Few days back, boredom engulfed me as I was staring at cold boiled eggs. The smell of the cold eggs and sight of the usual salt-pepper on the side wasn’t encouraging enough to gobble it down. My olfactory senses voted for the flavours of tadka and I couldn’t get more excited – eggs in desi style! A blissful way to break the monotony!
With a punch from mustard oil, this egg salad (I thought it could be called so [;)]) will be a perfect fit for tasty and easy breakfast.
Serving size: 1
4 Boiled eggs
1 tbsp Mustard Oil (Kachi Ghani)
3 -4 tbps Chopped Spinach
5 – 10 nos curry leaves
2 dry red chillies
½ tsp cumin powder
¼ tsp garam masala
Red chilli powder and Salt – as required
- Heat the pan and add the mustard oil.
- Add curry leaves, cumin powder and dry red chillies and let it roast for about half a minute.
- Now put the spinach leaves into the pan.
- To this tempering, add all boiled egg whites and a single boiled yolk.
- Toss them well and sprinkle some salt and red chilli powder.
- Now put in the garam masala for the extra flavour.
It fits as a perfect side along with a bread toast or as stuffing for a sandwich or just as it is. Crumbled paneer can be added to this to exemplify taste as well as nutrition. If you don’t like the smell of eggs or if you have just started eating eggs, try eating them this way – it’s hard to notice any kind of repulsive smell.
- I have used homemade garam masala. Would suggest using a homemade one over the store bought variety.
- I prefer mustard oil over others for this recipe for its poignant taste. The sharpness is required to give the eggs a distinct flavour.