Egg Toast Bread Recipe

                                                                             

                                                                    

Egg Toast Recipe || Spicy Egg Toast Perfect For Breakfast || How to Make Egg Bread Toast With Step-by-Step Photos and Video

Egg Toast or Egg Bread Toast is perfect for breakfast. Eggs with toast is one of the quickest meals one can make since it contain only two ingredients: toasted bread and eggs (cooked any way you like them!). But with this recipe, we’re looking at a) cutting down on cooking time and b) adding a better method to fix your egg toast! 

                                         

My Latest Video Egg Toast Bread: 

I have shared OMELET CHEESE BREAD and FRENCH TOAST BREAD on my Blog. This is my own version, in which I added some spices, milk, and herbs to the egg and fried each piece of bread by dipping it into the egg mixture. Crisp and golden brown egg bread will definitely be enjoyed if you are giving it to your kid, so skip the red chili flakes from the recipe. A pinch of black pepper will remain enough. Egg toast is eaten as much as breakfast or fast food.

Making egg toast bread in many ways, it can be prepared with cheese, lots of spices, etc. I share here a lot of spices and egg toast; you easily tweak it to suit your taste.

                                                           

 

This is a super quick recipe and can be made in just 10 minutes. It is best served hot and eaten plain without any accompaniment

I usually have this egg toast with Doodh Patti or Masala Chai. However, you can also eat it with some Ketchup or your favorite sauce or dip

You Might Like This:

French Omelet

Lachha Paratha

Palak Paratha

Egg Paratha

Roghni Naan

                                                                  

If you have tried this Egg Toast Bread, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

                                                                      

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                                                  

How to make Egg Toast? 

To make egg toast, first chop coriander and green chilies and set aside

                                    

                                               

Crack the eggs into the deep plate so that you can easily dip the slices. Combine black pepper, chili flakes, chopped coriander, chopped green chilies, salt, and milk in the egg.                                            

And beat them together very well.        

Take bread and dip it into the egg mixture. Here, you can cut the bread slices into halves or four pieces. I fried the whole bread.   

                                              

Spread the oil/ghee over the Tawa/griddle and heat it. Dip each bread slice into an egg, place the toast on the Tawa, and fry on medium flame. 

                                                                     

                                                                     

Let the toast fry until one side of the bread turns a golden brown color; once golden brown, flip the toast and fry it the same way as before. Keep flipping until the crust is crisp and golden brown on both sides

                                                   

Transfer onto the serving plate and 

                                                                         

 

Serve hot immediately with ketchup, Coffee, and Masala Chai.                  

                                                      

    

Potato Chops Recipe (Aloo Kabab)

Potato Chops| Aloo Kabab | How to Make Mutton Chops with step-by-step photos

Aloo Chops are one of the super delicious, mildly spiced, and a bit tangy in taste, which even accomplishes your lunch/dinner requirement, and is even perfect for a snack.

Usually, people add mince is aloo (potato) to make chops, but here added shredded mutton, chopped coriander, and green chilies along with lemon juice and red chili flakes, which brings a unique taste to potato chops. No breadcrumbs and eggs are required at the time of frying. Here, I will also provide some tips to make perfect potato chops.

                  

This delicious mutton potato Chops (Alu Chop) is in your diary, so you can make it fresh and serve it hot to your guests. As well as I used mutton meat, you can use chicken, beef, or lamb as desired. So let's begin with step-by-step photos...

To make Perfect Mutton Chops Tips:

Don’t overcook the potatoes; boiling them for about 15-20 minutes is sufficient to prevent them from becoming mushy. Cook the potatoes
on a medium-high flame. Use shredded meat instead of minced meat. Incorporate breadcrumbs into the mixture to help firm up the chops. Avoid storing the chops in the refrigerator, as they may become shredded while frying. Use a skillet or a non-stick pan for frying. Fry 3-4 chops in each batch. Maintain a medium flame while frying. Ensure that mutton or beef is dry; even a single drop of moisture can make the chops soggy.

For added crispiness, you can use breadcrumbs and eggs to coat the chops, although I didn't do this
this                      

If you have tried this Potato Chops Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                       

                     

                                    

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

                                                   

To prepare this recipe, we will take a pan, pour 200 ml of water, add potatoe, bring it to a boil on high flame, then cover it for 15-20 minutes on medium heat.

                   

Coarsely ground green chilies, ginger, and garlic together to add meat

                                     

On the other hand, take another saucepan and put the mutton meat, add 150 ml of water along with all spices.

Stir to mix well and bring it to a boil, then cover the lid, and let the meat cook until the water dries up along with the tenderized meat.          

Meanwhile, chop the coriander leaves and green chilies.

          

Once the water has evaporated, let it cool down for a while, then shred the me.  

                 

Remove the pan from the flame, drain all the potatoes from the water, let them cool down completely, then peel them and grate them. You can mash the potatoes as well.
                            

Potatoes are grated 

Take another mixing bowl to add mashed/grated potatoes, shredded meat, coriander leaves, green chilies, red chili flakes, salt, bread crumbs, and lemon juice.

                          

Mix them well with the help of your hands and knead them into a dough. Keep aside.

Divide the potato dough into equal portions.

                               

Now give it to chop shapes around flattened or oval as desired. 
              

Repeat the same process with all remaining potato balls and place them on the tray.

                    

Heat the ghee/oil in the skillet or frying pan on medium heat, then place chopinon the skillet/frying pan_Fry 3-4 chops in one batch in medium-heated oil/ghee.

                                   

Shallow-fry each side and fry for 2-3 minutes on medium flame. Flip them with the spatula and fry the other side till it turns to a light golden color.

                           

Once the chops are fried properly on both sides, transfer them to a paper kitchen towel to remove excess oil.
                                           

Now ready to hot serve with paratha sauce, ketchup chicken pulao,matar pulao, and raita
spread and joy!

                               

Beef Keema Kabab Recipe ( Keema Tikki )

                                                                       

Beef Keema Kabab Recipe || keema Tikki | Kacha Keema Kabab with step-by-step photos and video....

 

Beef Keema Kabab, also known as Kachha Keema Kabab, is a traditional dish rooted in Mughal cuisine. Characterized by a slightly spicy flavor and a soft, moist texture, this kabab is often prepared for special occasions such as Eid al-Adha. The recipe allows for a variety of minced meats, though this guide focuses on beef mince. 

These kababs pair well with paratha or sliced bread and serve as a delightful option for children's tiffin boxes, especially when accompanied by ketchup, making them a nutritious lunch choice.

Flavor Profile and Comparison

 

When comparing beef keema kabab to other varieties, such as shami kabab, many prefer the juiciness and rich flavor of keema kababs. Shami kababs tend to be less succulent, appealing to those who favor a more traditional taste.

         

My Latest Beef Keema Kabab Video:

 

Key Recipe Tips:

 

Meat Preparation:

Do not wash the minced meat as this can introduce excess moisture, leading to soggy kababs that may fall apart while frying. Aim for beef mince with approximately 20% fat content to ensure juiciness.

 

Spices and Ingredients: 

This recipe incorporates spices, herbs, and whole spices 

such as coriander seeds, black peppercorns, and roasted chickpeas, should be dry-roasted for maximum flavor. 

Both fried brown onions and raw chopped onions are used; the fried onions add sweetness and depth, while the raw onions help retain moisture in the kababs.

Moisture Control: 

It’s crucial to squeeze the raw chopped onions to remove excess moisture, ensuring that your kababs hold their shape during frying.

 

Meat Binding: 

Finely minced meat is essential for achieving the desired texture. If your beef mince lacks fat, butter can be used as a substitute to enhance flavor.

                         

Ginger and Garlic:

Using ginger garlic powder instead of a paste prevents the addition of extra moisture. 

 

Marination and Kneading:

Marination time allows flavors to develop, and kneading the mixture properly will help achieve a firm, air-bubble-free kabab.

Cooking Method: 

Shallow frying in healthy oils is recommended over deep frying or using ghee, as it aligns better with health-conscious choices.

                                        

You Might Like This:

Beef Kababs For Pulao

Aloo Kabab Cutlets

Labenese kabab

Gola Kabab

Chicken Chapli 

Have you tried Keema Kabab? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                  

Meat Preparation:

Rinse the meat thoroughly and have it minced, ensuring to include fat for moisture.

                                                 

Spice Preparation:

In a pan, combine coriander seeds, black peppercorns, and roasted chickpeas, dry-roasting for 1-2 minutes. And grind them to a fine powder

                                    

Onion Preparation: 

Fry brown onions in a separate pan and set aside. 

Chop and squeeze raw onions to remove moisture.

Mixing and Kneading: 

In a mixing bowl, combine all masala ingredients, including salt, chili flakes, roasted ground masala powder, fried onions, chopped cilantro, chopped green chilies, along minced meat.

                    

                                

Knead until firm, then let rest for one hour.

                     

Shaping the Kababs: 

After resting, shape the mixture into kababs, preferably medium-sized to account for shrinkage during cooking.

                                        

Frying: 

Heat oil in a pan, and place the kababs evenly spaced to prevent overcrowding. 

                                      

Fry until golden brown on both sides.

  

Serving: 

Once they are well-fried, serve the kababs hot with chutney paratha or naan for a satisfying meal.

                                   

**Conclusion**

 

By following these detailed steps, you can successfully prepare delicious Beef Keema Kababs that are sure to impress. Enjoy the vibrant flavors and textures of this classic dish!