Herb-y French Toast

One of the first ‘non-Indian’ breakfast dishes we ever had was French Toast. Not the sweet variety common in the US, but a savoury salt-pepper-chilli version, suitable to our palate. It was an instant hit and became a regular at home. It is easy to make, delicious, is a great way to sneak in some eggs for breakfast and is crispy yet soft at the same time. Glorious, indeed 🙂

When I started cooking for myself more often (5-6 years ago), I rediscovered my love for french toast. This version is more amped up in terms of herbs and is as glorious as ever!

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Upma

We didn’t really eat breakfast very often as kids. Who manages to eat at 6am before school? Weekends were for lazy breakfasts and hence there was really not much need to experiment beyond the usual suspects. Eggs, sandwiches, poha, aloo puri, paranthas, french toast – more than enough!

Once I started living on my own, I realized I need to eat at least something good for breakfast so that I avoid unnecessary snacking around 11am. Again, the easiest thing to do is make eggs. But after a few weeks of fried eggs, I really need a change of scene! I started adding more things to the repertoire, especially for weekends, and am glad I’m making breakfast a must.

The latest edition to my breakfast menu is this super easy, extremely tasty Upma. I had been toying with the idea of making Upma but always thought it would be too tough. One day, while making coffee, I had this ‘it’s now or never’ feeling and decided to give upma a go! I don’t know what brought it on, I think I’m just in one of those mental phases right now. Given how well this turned out, I think I should listen to those voices more 🙂

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Masala Poha (Spiced flattened rice)

Growing up in Delhi, Poha wasn’t something we came across often. The dish is more traditionally Maharashtrian and is eaten widely across the Gujarat and Madhya Pradesh as well. As Biharis, we use flattened rice in different ways – soaked and then mixed with yoghurt and jaggery (dahi chura) or cooked till crispy and served with spiced peas (chura matar).

While I was finishing school, our help at home learned how to make the Maharashtrian poha from someone and then suddenly we had this cool new option for weekend breakfasts 🙂 My sister isn’t a big fan, but I love this dish.

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