Savory French Toast

Egg – 2

Milk– ½ cup

Cilantro – 1 tsp

Red Pepper Flakes - 1 tsp

Pepper

Salt

Bread – 4 slice

Butter - 1 tbsp.

In a bowl whisk together Egg, Milk, Cilantro, Red Pepper Flakes, Pepper and required Salt.

Dip the Bread slices individually into the Egg mixture and pan fry with Butter; until both sides turn golden.

Tamarind Chutney for Chaat

Tamarind - 1/2 cup, seedless

Dates / Raisins - 1/2 cup

Jaggery - 1/2 cup

Chilli Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Ginger Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Fennel powder - 1/2 tsp

Black Salt

In a saucepan take Tamarind along with Dates and 2 cup Water. Cook on low flame for 10 mins till they soften.

Now add Jaggery and continue cooking until the Jaggery is dissolved and the mixture begins to thicken.

Add Chilli, Coriander, Ginger, Cumin and Fennel Powder. Cook closed for 2 min. Season with Black Salt. Remove from heat and allow the mixture to cool down.

Transfer the mixture to a blender and grind to a paste.

Can be stored in refrigerator for upto 1 month.

Strawberry Jam

Strawberry - 2 cup, chopped Sugar - 1 1/2 cup Lemon juice - 2 tsp

In a wide saucepan, combine Sugar and Lemon juice; bring to a slight boil.

Switch to medium heat and add the Strawberries. Allow the Sugar to melt and cook until it forms a jelly consistency.

Turn off stove and allow the Jam to cool down completely. Transfer to a sterilized glass jar and refrigerate.

Tastes great with toast!