That which we called French Toast is a very different animal from the creamy sweet variety of French toast that is commonplace in Indian tables. They are nicely spiced savory comforting creations that add some perfect savor with a hot cup of tea, ever better matched with a nice side of newspapers.
. I had made it a couple of times, surprisingly enough the little ones have taken a fancy to it. They are gradually broadening their horizons with food, particularly with exploring more foods, tolerating stronger flavors. Life has been a little too hectic for my liking the past week, we have been blessed (ha, ha ) with unexpected indefinite guests.
Somewhere in the middle of this rather insane start of what promises to be a rather crazy saga I was able to make it to the book release of a friend of mine.
Sheela Chari has writted a new book, Vanished and this particular picture is a lovely moment where the author is autographing her book for her mother. I was happy for her and happy in the joy of the moment. This actually introduced me to a really nice bookstore called the voracious reader. It is always nice to see independent bookstores in this conglomerate of commercial mainstream offerings.
In general, like most days our lives have very little room for added chaos making it rather hectic. So today to make a somewhat break into the crazy routine, I made these toasts this morning just to break the routine. It gave me some added measure of happiness to see my little ones enjoy them as well.
The actual recipe is relatively simple and the key to these savory delights is to ensure that they have a good balance of egg coating and the cooking oil is hot enough to ensure that they fry up quickly without any sudden browning.
It is important to drain these well to essentially ensure a light and crisp taste without an added unheathy greasiness. While they are very popular for breakfast, they can be cut smaller and served as an anytime snack.
Indian French Toast –Crisp and Savory Egg Coated Bread Slices
Prep Time: 15 minutes
Cook Time: 25 minutes
½ red onion (2 tablespoons), finely diced
1 green chili, minced
½ teaspoon salt
1 tablespoon chopped cilantro
Oil for pan frying
8 sliced whole wheat bread, cut into halves
Ketchup to serve
Method of Preparation
- Place the eggs in a bowl.
- Add the onion, green chili, salt and cilantro and beat well.
- Place the oil on medium heat and let it heat for at least a couple of minutes.
- Dip a slice of bread in the egg mixture to coat the mixture evenly on both sides and add to the pan.
- Place about 2 to 3 slices into the pan at a time, depending on the size of the frying pan.
- Cook for 2 to 3 minutes on each side remove from the pan and place on paper towels.
- Serve with some ketchup if desired.