A couple of days, I was searching for some recipes on the blog to cook something. It is then I realized how much I miss this space. After the month of January when I did the Phyllo Custart Tart, I haven’t done any post here. I have come back a few times, during Ramadan and both the Eids, and I wasn’t even able to get past the first paragraph, let alone posting.

In the meantime, I didn’t even realize more than nine months have passed, so much has happened in my life, the face of the world has changed tremedously that you don’t know who is here and nowhere with the crisis in the world. I wouldn’t want to dwell around it. The life seems to be unfair and whatever is happening makes no sense to us, but our belief tells us that everything that happens is a part of His Big Plan and whatever will happen in the future will be a befitting response to the evil doers.

I have a few drafts that I can feed the blog till I am in a mood to try some new recipes and update on the blog. At the moment, I would like to keep it slow and steady. That is why I chose to kick off with a very simple recipe but tastes amazing. We all love our French Toasts, but not every time you want it to be laden with eggs. This is a viral Tik-Tok recipe, that involves only two ingredients over and above a thick slice of bread.

Even though the ingredient list is limited, the recipe calls for an immense amount of patience to get the beautiful crust on the bread without burning the milk. I would really want you all to try this recipe and find it yourself, that how you don’t need so many ingredients to make an amazingly tasty recipe. This toast can be a quick breakfast or a teatime snack when you need something sweet. Off to this recipe… and sincerely hoping, I can post at least on and off on this little space of mine…

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Milk Butter Toast | Eggless French Toast

Course Breakfast

Cuisine International

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 1

Author Rafeeda AR

Ingredients

• 1 thick slice brioche bread refer notes
• 10 gm butter
• 3/4 cup milk
• Honey or maple syrup to serve
• Berries for garnish

Instructions

• In a thick bottomed pan, melt half the butter. Keep the flame low.
• Keep the slice of bread on top and pour half the milk around it.
• With a ladle, keep pushing the milk on to the bread, so that the milk gets soaked into the bread and starts forming a crust around it.
• Repeat this process till the milk is all soaked.
• Now flip the bread and melt the remaining butter onto the side.
• Add the remaining milk and repeat the earlier process - ie. keep pushing the milk towards the bread to soak it up and get cooked.
• Flip and cook the four sides of the bread, just till it is a little crusty.
• Switch off the flame and transfer to a plate. Top with honey or maple syrup and berries and enjoy warm.

Notes

Brioche bread is thick and hence one slice is enough per person. However, if using normal bread, slather little butter between two slices and use instead for this recipe. 

The post Milk Butter Toast | Eggless French Toast appeared first on The Big Sweet Tooth.

While putting a list of recipes to try for the Bakeathon this year under my sub-theme of “Main ingredients 5 or under”, cornbread was always on my list. I still have my packs from the US and thanks to the long expiry dates, I have no pressure to finish my stock soon. After having tried the pancakes and the muffin, I have been wanting to make the cornbread recipe on the pack but then my family’s lack of interest in bakes made me take a backseat till this series had to happen. Even within the wanting to bake the cornbread, there was a twist…

The day I decided to bake the cornbread, I took out my milk from the fridge to curdle it to make buttermilk. I then noticed that the milk was smelling odd. So basically, I had sour milk in hand and I was upset that I will have to discard it. That is when some searches on Google and I was assured that sour milk goes perfectly well in recipes using buttermilk, since it is anyways spoiled with a little tinge of sourness. What a hurray moment! Got to make the cornbread and didn’t have to throw the milk… On a side note, my heart aches when I throw away leftover food. It makes me feel really bad. Anyway, I used that curdled milk to make the cornbread and there was no inkling of it. Hehe…

I baked the cornbread recipe from the pack with some changes – upped the cornmeal and reduced the all-purpose flour, used less baking powder and used butter instead of oil. Cornbread is usually very mild in sweetness, so if you want sweeter, then add a drizzle of honey or maple syrup to enjoy it. However, it is usually eaten in South American households with savory dishes like fried chicken or chilli con carne. Be your own guest and eat it the way you want. As you can see, I enjoyed it on its own with a cup of coffee over breakfast. Off to the recipe…

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Old Fashioned Cornbread

Course Breakfast/ Dessert

Cuisine South American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Author Rafeeda AR

Ingredients

• 1 1/4 cup cornmeal I used yellow
• 3/4 cup all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp sugar
• 1 egg large
• 1/4 cup butter melted
• 1 cup buttermilk

Instructions

• Preheat oven to 180 degrees. Grease and line an 8 inch pan with baking paper hanging out.
• In a mixing bowl, add the cornmeal, flour, baking powder, salt and sugar and whisk together to incorporate.
• In a mixing bowl, whisk together egg, butter and buttermilk till nicely done.
• Add into the dry ingredients and fold with a spatula till the whole mixture is moist. Do not overmix.
• Pour into the prepared pan and bake for 25 minutes or till a skewer comes out clean from the center.
• Cool in pan for five minutes. Enjoy warm...

The post Old Fashioned Cornbread appeared first on The Big Sweet Tooth.

Some recipes just pop up randomly on your mobile or your browser when you are least expecting it. That is how I would love to mention about this recipe. This week, I am doing the theme “Brighten your Breakfast” in the Blogging Marathon #136 and this is the final recipe after the Brioche French Toast and the Gilgeori toast. It is nothing but a coincidence that I have another Far Eastern recipe as a post today as well. This recipe is one of our recent favorite weekend breakfasts that we really enjoyed.

While randomly browsing on the Google browser in my phone, a recipe called “Hong Kong French Toast” showed up on the highlights. I was intrigued mainly by the tower-like toasted bread with a blob of butter on the top and some floating white colored liquid. Of course, my interest was piqued and I had to check it out. All it had was three slices of bread, with peanut butter slathered in the middle, dunk in whisked eggs and fried till done. The butter was to give it some richness and the liquid was nothing but condensed milk! Doesn’t it feel like dessert for breakfast? Just adding a tail note – haven’t you felt the influence of this thing called “cookies” everywhere? You just think about something and it immediately appears on your browser. Life has become absolutely creepy these days…

In Hong Kong, it is said that a lot of cafes serve this French toast as brunch or as a part of afternoon tea. I would say it is perfect for brunch. Generally peanut butter is used as the filler, but some links did say that we could use anything of choice. But if you ask me, I would stick to peanut butter, and crunchy one that too. The peanut butter provides the perfect salt proportion to this toast. The bread is dunk into eggs, with just a pinch of salt and no other flavoring. That explains why the condensed milk becomes important if you want some level of sweetness.

You can use milk bread instead of regular bread. It is not necessary that you need to make it with three slices of bread at one go, but I feel three is perfect for a filling breakfast for one person. The sides of the bread is removed for a more uniform box shape. The bread after being dunk is shallow fried till all the sides are nice and brown. You can use any oil of choice, though my choice is butter always. As for the topping, it looks like the little square of butter on top is a given, but if you don’t have condensed milk readily available, you can use honey or maple syrup instead. Don’t ask me my choice, I would point towards the condensed milk. It was amazing to cut the toast into slices, roll them in the milk and eat them – perfect sweet and salt! Off to the recipe…

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Hong Kong Style French Toast

Course Breakfast

Cuisine Far Eastern

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 6 slices white bread
• Peanut butter as needed I used crunchy
• 2 large eggs
• A pinch of salt
• Butter to fry and top
• Condensed milk for topping

Instructions

• Cut off the sides of the bread. Spread peanut butter and attach them. Prepare one set of 3 slices each.
• Whisk the eggs with a pinch of salt.
• Dunk both the bread sets well into the eggs on all four sides well.
• Heat a pan and melt butter. Fry all the sides till nice and browned.
• Serve hot with sufficient drizzle of condensed milk and a blob of butter.

Notes

You can use any other spread like Nutella or Biscoff instead of peanut butter. 

The post Hong Kong Style French Toast appeared first on The Big Sweet Tooth.

It is good to be back on this space after a period of 10 days. I like taking such short breaks to feel more freshened up to post on the blog. This month, I decided to do two weeks of the Blogging Marathon, after almost a period of 4 months, delayed thanks to Ramadan and then my leg injury. I am just excited to be back to doing the edition #136 and the theme I chose for this week is “Brighten your Breakfast”. Breakfast, as much as it is considered to be the most important meal of the day, yet many including myself don’t give it the importance it needs, thanks to many reasons I don’t want to even put forward, as they may look more like excuses. Hehe… While trying to figure out the recipes to post, I finalized on using a theme within the theme – toasts. Since bread, despite its bad name, is such an important part of breakfast, I thought, why not?

In Indian households, French toast is always made with regular bread. When we go to cafes and I see it on the menu, initially I used to never order them. It all changed when I ordered it to see what the hype was. I have to say, it is all in the bread. All cafes make their toast with brioche bread, which is an ultra rich and buttery thick bread. It used to be tough to find them on supermarket aisles, but now Luisine has started these packs of brioche bread, which is perfect for one time for a small family. What a blessing! It is not only about the bread, but the milk mixture used also tastes very rich. I decided to do a mix of eggs with milk and cream, with simple vanilla flavoring and sugar. Few pointers I figured out as I made these toasts:

• Since the bread slices are thick, literally dunk them in the mixture as much as you can when the pans were heating. This ensures that the inside of the toast is moist and well soaked.
• Toast only in butter and on low flame. This avoids the eggy taste.
• Enjoy them as quickly as they are off the pan. They tend to sink and sulk when it cools. Hehe…

I guess that’s about it. Since it is a very simple set of ingredients, go ahead and make them for your weekend breakfast. Top them with whatever you want – I like them with a simple drizzle of maple syrup.

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Brioche French Toast | The Best French Toast

Course Breakfast

Cuisine French

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Servings 3

Author Rafeeda AR

Ingredients

• 1 pack brioche bread preferably a day old, refer notes
• 3 large eggs
• 125 ml pack cream
• 1/2 cup milk
• 1/4 cup sugar
• A pinch of salt
• 1 tsp vanilla extract
• Butter for toasting

Instructions

• Whisk together ingredients from eggs to vanilla in a deep dish bowl till the sugar is melted and well combined.
• Heat a skillet. Melt sufficient amount of butter.
• Soak each slice at least for a minute or more, dunking well to make sure that it soaks up maximum of the custard.
• Cook on the hot skillet on both sides till golden brown.
• Enjoy hot with a drizzle of maple syrup or honey, extra dose of cream, fresh fruits, etc.

Notes

I used Luisine brand, it has around 6 slices including the side pieces. 

The post Brioche French Toast | The Best French Toast! appeared first on The Big Sweet Tooth.

We are already two months done in 2022. I guess my fingers are still not used to typing this year. It is like time is flying really fast. I am trying to do as much as I can but all I can do is slag and hope that things will be better. Everyone tells not to beat myself up, but I really don’t know at times what I need to do. One side of me is hopeful about the Almighty’s Mercy, while the other side goes into a deep trench thinking too much. Aren’t we all like that in times of desperation? At this time, I remember that prayer of Musa (AS) that is just as relevant for any period of our life:

Rabbi innee limaaa anzalta ilaiya min khairin faqeer
“My Lord, indeed I am, for whatever good You would send down to me, in need.” (Surah Al-Qasas Ayat 24)

The way the heart feels after this is recited is unbelievable. We will only get what He has willed in our way. That is the biggest reassurance we can have in this fleeting life…

On another note, I lost my flash drive which had all my blog material and a lot more things while sending off all our laptops to be serviced. I am crest fallen, to say the least, because I had all planned out for the coming month, but thankfully the backlog isn’t much, so all I need to do is to find some time to go through my camera to find all my drafts. But I am feeling really lazy to go through the mass of photos to do it. Ah, anyway, Alhamdulillah, I haven’t lost much and hopefully I can get it back with a little bit of work, InShaAllah…

Coming to the recipe for today, this is one of the recipes that I have loved a lot while making. The sandwich cake is a Swedish special – a beautiful way of decking up an otherwise boring looking bread sandwich. I think the first time I came across it was on Shazia’s site long back. It immediately piqued my interest. I have a family, who even though like sweet stuff, don’t necessarily enjoy cakes. If I bake anything, they just eat a little piece. The rest is upto me to distribute and maybe keep some slices frozen for future use. However that wasn’t the case with this “cake”…

Most of the recipes online use a mix of cream cheese and mayonnaise. I replaced part of the cream cheese with labneh, just to make it a tad bit healthier. This recipe is quite forgiving. I used just the regular vegetables used for salad, like cucumber, carrot and some corianders. You can add shredded chicken for an extra bit of protein. I kept the filling to the minimum and kept the “frosting” for the sides quite thick. It is very important that you rest the cake as much as you can. The more you keep, the more softer the bread gets, flavors settle and it just tends to add a lot of flavor. I can’t wait for Ramadan to make this again. This is a perfect and healthy Iftar snack idea… Off to the recipe…

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Sandwich Cake | Simple Savory Sandwich Cake

Course Tea Snacks

Cuisine European

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 6

Author Rafeeda AR

Ingredients

• 10 slices brown bread
• 180 gm labneh
• 1/2 cup cream cheese
• 2 tbsp mayonnaise
• 1 tbsp mustard sauce
• 1 cucumber peeled and grated
• 1 carrot peeled and grated
• 2 tbsp coriander leaves minced
• Salt and pepper to taste
• Chopped coriander leaves for garnish

Instructions

• In a bowl, whisk together the labneh, cheese, mayonnaise and mustard along with the salt and butter till a nice thick mixture.
• Take half of it and toss along with the cucumber, carrot and coriander leaves. Season well.
• In a long plate, layer two bread slices. You may remove the slices or keep it. Spread on layer of the vegetable mix.
• Top with two more slices of bread and repeat till done. Use the leftover to cover on the top and sides.
• Use the remaining labneh mix to cover the whole "cake" on the sides and top.
• Transfer into a fridge for around two hours for the flavors to settle. Sprinkle up the coriander leaves on top, slice up and enjoy as your afternoon tea.

Notes

You can include shredded chicken or drained tuna flakes for an extra protien into the mixture.

If you don't have labneh, you can replace it with a tup of Philadelphia cream cheese. I wanted to make it a little guilt free, so I used the labneh. 

The post Sandwich Cake | Simple Savory Sandwich Cake appeared first on The Big Sweet Tooth.

I don’t want to keep repeating it, but then I am going through a rut, whether it is with cooking or with blogging. I participate in the Blogging Marathon so that I can keep my hunt on and be active. I always wonder how I used to cook so much before and even post them, despite working, but now I feel like my interest in cooking has tapered. It has a lot to do with the difficulty of getting my kids to love the food. Anyway, I am sincerely hoping they will get better with age, hehe… This week, for the Blogging Marathon #131, I chose the theme “All Buttered Up”. The theme basically meant that we had to post recipes that used a decent amount of butter. I thought it would be easy, but if you really look into it, majority of recipes that use butter a lot are baking recipes and sweet. I really didn’t want to do too much sweet for this – of course, there is a cake recipe coming up at the end which will be from my drafts. I really struggled to put together the posts for this theme, especially the next one. Anyway, I think I will just dive into it.

Garlic Bread – sometimes I think, why don’t I have it on my blog? My girls love garlic bread. It is always the first starter they need with their pizza. I always knew it was very easy to make at home, but somehow with how pampered we are here, so much that you get slathered frozen ciabatta that you just need to stick into the oven for a few minutes to get done, I never tried to make it. For the sake of the blog, finally I pulled up a baguette and bought some parmesan last week, and made it as side for the frozen pizza dinner I had planned. OK, if you are thinking, “Wait a minute, frozen pizza?”, yes, I am sure many bloggers would agree that sometimes you just want to get done with cooking. Hehe… Garlic bread has very limited ingredients, making it a really easy recipe. All you need is softened butter, garlic, some basic spices and parmesan for the cheesy bite. It is not necessary it needs to be made on a baguette. You can use your regular bread and making them into sticks, just baking enough to not make it rock like.

I have made it double garlicky with freshly grated garlic as well as garlic powder, but if you feel that it would be overpowering, please feel free to skip the garlic powder. Also, if you feel that the garlic may not be well cooked when baked, you can place the garlic in your microwave for around 4 minutes to soften it, and then mash it into the butter. You can use mozzarella instead of parmesan, though I personally prefer the latter. So basically you can play around the recipe to make it your own. Off to the recipe…

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Easy Garlic Bread

Course Accompaniment

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Rafeeda AR

Ingredients

• 1 large baguette bread
• 100 gm butter softened
• 4 cloves garlic grated
• 1 tsp garlic powder refer notes
• 1 tsp dried parsley
• 1/2 tsp black pepper powder
• 1/4 tsp salt
• 100 gm grated parmesan cheese

Instructions

• Preheat oven to 180 degrees. Keep a baking tray ready with aluminuim foil.
• Cut the baguette into four peices, Layer on the prepared tray.
• Mix together ingredients from butter to salt in a bowl. Slather generously on all the four slice.
• Bake for 7 minutes.
• Take out and sprinkle the parmesan equally on all the slices. Bake for another 5 minutes or till melted.
• Serve hot as side to salad, soup and any dish of choice.

Notes

The garlic powder addition makes the garlic flavor very strong. You can use only garlic cloves if you want to make the flavors mild. 

The post Easy Garlic Bread appeared first on The Big Sweet Tooth.

For me, breakfast are synonymous to eggs and hence I had to post something to do with eggs in this week’s Blogging Marathon #131 theme for “Quick Breakfast”. I have been eyeing this sandwich ever since I saw it on one of my favorite Instagrammer’s page. She does such amazing reels that you feel like cooking immediately. But since I am trying to stay on the already increased weight that I am on, plus I have extremely fussy kids who don’t welcome too much experimentation, I refrain from trying too many new recipes as such. But this sandwich was bookmarked for my breakfast meals.

The beauty about this recipe is that it is absolutely a breeze to make. Don’t we all love such recipes? Japanese egg sandwiches are said to be a convenience store favorite and one of the easiest dishes in their repartee. Having said that, this is my first Japanese recipe on the blog, as well… Hehe… OK, coming back, all you need as filling is boiled eggs, Japanese mayonnaise and your usual salt-pepper seasoning. Since I don’t have Japanese mayonnaise in my pantry, I used replacements close to it, that I figured out from Semi’s video plus my search on Google. The quantity mentioned makes three bread sandwiches. The filling needs to be nice and thick, so don’t fret when you see a lot of filling. Since this is really easy, I urge to try this as soon as you can for your next breakfast…

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Japanese Egg Sandwich | Tamago Sando

Course Breakfast

Cuisine Japanese

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Author Rafeeda AR

Ingredients

• 2 eggs large
• 1 tbsp mayonnaise
• 1/2 tsp mustard sauce
• 1/4 tsp sugar
• Salt and pepper to taste
• Butter as needed spreadable
• 3 slices of large bread

Instructions

• Boil the eggs till done. Peel.
• Using a fork, smash the eggs coarsely, as smooth or chunky as you like.
• Add the mayonnaise, mustard, sugar, salt and pepper and give a good mix.
• Divide into three equal portion.
• Cut each bread into half. Spread butter on both the slices. Spread the egg mixture on one slice and top with the other. Repeat with the others to get three rectangular sandwiches.
• Serve immediately.

Notes

Usually Japanese mayonnaise is used. If you have in your pantry, then skip the mayonnaise, mustard and sugar, and use instead.

The post Japanese Egg Sandwich | Tamago Sando appeared first on The Big Sweet Tooth.

You can understand with the way I am trying to push posts onto the blog that I am trying to get consistent on the blog. All of them tell me that I am very consistent with posting on the blog but this year has been otherwise. I have taken more breaks that I had wished for and my posting has been erratic. Having said that, sometimes sadness comes creaping into me, when thinking about how much work I have been putting into the blog when compared to how much it has been moving. 2020 showed a surge, which was likely because of the lockdown, but from the start of the year, it has been a very slow downward moving line. It has been very discouraging, but then I think, maybe this is what is meant for my blog. I can’t say I have a lot of time, I have been quite occupied with lot of things going on most of the time. Darn, how much patient can I be…

From now on, you will see a lot more baking recipes. When the cool season comes around, the interest for baking goes up. I haven’t started baking as such for now, since all of us at home are in more of a weight loss mode, due to all the weight the vacation has piled up on us. But thankfully, I have some very lovely ones in the drafts, which I will be releasing one by one onto the blog. Even though I am not baking much as of now, I am already determined to do at least once in two weeks, some small bakes with interesting ingredients, to give myself a kick. I love baking and miss it a lot. I had done so much at my sister’s place, that I can take a break. Otherwise, I would have really missed it even more…

If you feel I am going on a more ying-yang mode, let me get straight to today’s recipe.  Baking with yeast is a little problematic, most of the time. I have had mixed success, but that doesn’t mean I would stop doing it. Whether it is making rolls like this chicken curry ones, or making some cinnamon rolls for the girls, I always enjoy the process of kneading and waiting till the final product is done. But since patience is not my virtue, I just don’t do it as frequently as I would do with regular bakes. Hehe… Now this apple bake caught my eye from an early issue of the Malayalam cookery magazine, Vanitha Pachakam. I always have apples in my pantry and love them in my cakes – this one is a favorite! – so naturally the bread piqued my interest.

The bread base is a regular yeasted dough while the apple filling is an easy pie style, spiced filling. The whole difference comes from the layering into the pan, so that when you flip the pan, you can pull each portion apart and enjoy it. This pull apart bread tastes best when warm. We enjoyed it as is, while if you are feeling indulgent, you can have it with some caramel sauce and ice cream. While I post this, I wish I could have enjoyed some apple picking, which we narrowly missed when we were in US, thanks to being a little laid back. But I must say that drive towards the farm was one of the best that I have had in my life – so much beauty! Without me going back into memories, let’s get into this recipe, which is surely to be added to your fall baking list…

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Apple Pull Apart Bread

Course Bread

Cuisine American

Author Rafeeda AR

Ingredients

• 500 gm all purpose flour
• 50 gm butter melted
• 1 egg large, room temperature
• 2 tsp instant yeast
• 1/2 tsp salt
• 3 tbsp sugar
• 1 cup lukewarm milk add more as needed

FOR FILLING

• 3 apples crispy, chopped
• 1/4 cup brown sugar
• 1 tsp cinnamon powder
• 30 gm butter melted

Instructions

• Add all ingredients for the dough into a bowl and start kneading till the dough is soft and non-sticky. Adjust on the flour and milk to get the consistency.
• Keep the dough in a greased bowl and allow it to double in size, around 2 hours.
• Mix together all the ingredients from the filling and set aside.
• Grease a large loaf pan for lining the bread.
• Punch down the dough and divide into 10 equal balls. On a greased surface, roll out into circle. Add some filling and fold into a crescent. Place the center side down into the side of the pan.
• Do for the second ball. Now face the pinched side down and place it close to the other dough placed already in pan. Repeat the process till finished.
• Cover and keep for 30 minutes. Meanwhile, preheat the oven to 220 degrees.
• Bake for 30 minutes or till the top is browned and sounds hollow. Flip onto a cooling rack.
• Enjoy warm as is, or with ice cream and caramel sauce.

The post Apple Pull Apart Bread appeared first on The Big Sweet Tooth.

I am in a mixed mood these days. As much as I am excited about the plans we have for the upcoming months InShaAllah, the level of uncertainity surrounding almost everything over here just dampens the entire spirit. Sometimes I tell myself that there is no need to think too much. It never solves the problem, in fact it just makes it worse. I hope I can get over with it as soon as I can with the amount of distraction that I can have…

Meanwhile, how does it feel to be thrown in to a group of total strangers? Over this weekend, I got an invite from a recent friend to join in a meet-up. Alhamdulillah, to be living here that we can actually meet up at least somewhere outside and have a little chit chat! Even though I wasn’t in the best of moods, I somehow got myself around and went with it. I do not know where I fit, but I am an introverted extrovert. I start slow but once I start, somebody has to be stop me. Hehe… I really loved that I went ahead with it. When the group is typically unknown, you can let go of your inhibitions and just be yourself. Over some delicious biriyani and kebabs, we chitchatted as if we had known each other for ages and had a really good time. In the process, we made some new friends and memories too…

If I could have French toast every day, I would. Would you? I totally love having it with my cup of tea for breakfast or for my evening snack. The girls, though not very fond, like the Nutella French toast more. I guess that isn’t a surprise. Having said that, I have been seeing the crunchy version floating around a lot. Cornflakes is something I have at home all the time and that too in big packs, because they get over quite quickly. My girls love cereal and they always prefer it for breakfast because, they can eat in it between their online classes without being too obvious. Hehe…

So this toast is basically a modified version, where there is a filling of choice, then the bread is dunk into egg mixture and rolled in crushed cornflakes. The only pointer for this dish is to cook on really low flame so that the cornflakes don’t get burned. They tend to when the flame is slighty on the higher side and obviously nobody wants charred bits. If you don’t have cornflakes, you can use crushed thin vermicelli as well. Off to this comfort breakfast recipe…

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Crunchy Stuffed French Toast

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Author Rafeeda AR

Ingredients

• 4 slices large bread
• 2-4 tbsp jam/ Nutella/ Biscoff/ peanut butter/ cream cheese as per choice, can be mix
• 1 egg large
• 1/4 cup milk
• 2 tbsp sugar
• A pinch of cinnamon powder
• 1/4 tsp vanilla
• 1/2 cup corn flakes crushed
• Butter as needed

Instructions

• Spread your choice of filling in one slice of bread and top with another. Make another set as such.
• Whisk together the egg, milk, sugar, cinnamon and vanilla till well combined.
• Dip each of the bread in it till well coated all over. Then roll in the crushed corn flakes.
• Heat skillet and slather butter generously. Cook on low flame, flipping till both sides are golden brown.
• Serve hot as is or with fruits and whipped cream.

Notes

The stuffing is totally your choice. I have used Biscoff over here, but peanut butter + jam would be an amazing combination.

Make sure to cook on low flame since the corn flakes will get burned and the egg coating inside may not get properly done. 

The post Crunchy Stuffed French Toast appeared first on The Big Sweet Tooth.

I don’t think Masala Dosa needs any introduction. Sometimes I really wonder why do I even post such recipes on my blog. Then I remind myself, I like to keep it like a one-stop shop for myself and for anyone who happens to stop by and take interest in the recipes on the blog. Moreover, it is such kind of food that brings in a lot of memories flooding into my mind…

Every Thursday as kids, we had a routine. In the everning, we would go out for a walk. There was this big restaurant that we would frequent most of the weekend evenings. We had a set menu – masala dosa. None of us would order anything else, so much so that the waiter wouldn’t even ask us what we needed when he saw us. All you know how taste masala dosa is when eaten right from the table – hot, crispy, with all the smoke coming. I always wonder why the masala is placed right in the center and never spread out. You have to make that extra effort to spread the masala all over the dosa to eat it properly. Hehe… I love mine with a generous pouring of sambar and then topped with whatever chutney available, even now… However my girls don’t seem to like masala dosa much. They prefer their plain dosas any time…

The masala dosa crazy person in my family is my sister. When we visited Chennai a few years ago, she had it as her meal three times a day. Whenever we are back home and we move around, all she opts for is masala dosa. She simply doesn’t get bored of it. In fact, I learned this recipe from umma when she made it after coming back after visiting my sister in the US. I was blown away the simplicity and the deliciousness of this masala. When I asked her for the recipe, she said,” She said it is from a book you had given her.” I absolutely had no clue. Upon checking with my sister, she told me that the recipe is from a black and white book I had given to her a long time back. It made me realize – never underestimate the powder of a boring looking black and white book…

I am not posting the dosa recipe here. I already have two versions – the Idli batter which becomes dosa batter when loosened and then this one with aval, which gives super crispy dosas. I would suggest to use the latter while making masala dosa. The chutney in the picture is a curd coconut chutney, the recipe that will be coming up super soon. I usually don’t serve sambar because my folks only want their favorite coconut chutney, but if you want a super quick version, then team it with this instant sambar and you will have an amazing meal in no time. If you love more chutneys like me, then add some coriander chutney and thakkali chutney too. Only one pointer – please use ghee whether it is to make the dosa or the filling. Nothing beats the taste of ghee… Off to the recipe…

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Masala Dosa | Crispy Dosa with Potato Filling

Course Breakfast

Cuisine South Indian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Rafeeda AR

Ingredients

• 2 large potatoes
• 2 tbsp ghee
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 8-10 cashew nuts crushed
• 1 inch ginger chopped
• 2 green chillies minced
• 1 onion minced
• 1/4 tsp turmeric powder
• Salt to taste
• Coriander leaves chopped
• Dosa batter as needed

Instructions

• Pressure cook the potatoes till done. Peel and roughly chop.
• In a saucepan, heat the ghee. Splutter the mustard seeds and fry the urad dal.
• Fry the ginger and green chillies. Add the cashew nuts and just toss.
• Immediately add the onion and cook just till wilted.
• Add the chopped tomato, turmeric powder and salt and give a good toss. Mash the mixture as you go. Sprinkle in little water if it sticks.
• Cook for five minutes. Add the coriander leaves and switch off.
• Make dosa as usual. Spread a couple of tablespoons of the potato mixture in the middle and fold.
• Serve hot with sambar and chutney.

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