Making breakfast and lunch can be a challenging task, especially when you need to ensure it’s both tasty and healthy for your kids. Toast is a versatile and easy-to-make option that can be enjoyed by both parents and children. Here are some savory toast recipes that are perfect for breakfast or lunch, with simple changes to the toppings to keep things exciting.
Masala French Toast
(Recipe by Archana Mundhe)
Ingredients:
Eggs, red onion, green chili, ground turmeric, kosher salt, cilantro, milk, bread slices, ketchup/green chutney/sriracha sauce
Method:
In a mixing bowl, combine one finely chopped green chili, ¼ teaspoon turmeric, ½ teaspoon salt, 2 tablespoons finely chopped fresh cilantro, and ⅓ cup milk. Whisk well. Crack 2 large eggs into the bowl and whisk with the other ingredients. Dip a slice of bread into the mixture, ensuring it absorbs the mixture on both sides. Heat ½ teaspoon of oil in a non-stick pan over medium heat. Place the soaked bread slice on the pan and sprinkle chopped onions on top. Cook until golden brown on one side, then flip and cook the other side. Serve with ketchup, green chutney, or sriracha sauce.
Pav Bhaji Masala Toast
(Recipe by Shail)
Ingredients:
White/brown bread slices, boiled potatoes, onions, tomatoes, capsicum, ginger-garlic paste, red chili powder, cumin-coriander powder, pav bhaji masala, lemon juice, butter, coriander leaves, green chutney, mayonnaise, oil/ghee, salt
Method:
Mash three large boiled potatoes in a bowl. Add two finely chopped onions, two tomatoes, one capsicum, and 1 teaspoon ginger-garlic paste. Mix well. Add 1 teaspoon red chili powder, 1 teaspoon cumin-coriander powder, 2 teaspoons pav bhaji masala, salt, freshly chopped coriander leaves, and 2 teaspoons fresh lemon juice. Mix until it forms a dough-like texture. Spread butter and green chutney on a bread slice, then evenly spread the mashed potato stuffing. Heat oil in a non-stick pan over medium heat and cook the bread slice until golden and crusty on both sides.
Moong Dal Toast
(Recipe by Hebbars Kitchen)
Ingredients:
Moong dal, chili, turmeric, pepper powder, salt, hing/asafoetida, onion, carrot, capsicum, coriander leaves, eno/fruit salt, bread slices, butter
Method:
Soak moong dal in hot water for one hour, then drain and blend into a smooth paste. Add 2 green chilies and blend again. In a large mixing bowl, combine the moong dal mixture with ¼ teaspoon turmeric, ½ teaspoon salt, ¼ teaspoon pepper powder, and a pinch of hing. Add finely chopped onion, capsicum, grated carrot, and coriander leaves. Mix well. Add ¼ teaspoon of eno to 2 ladlefuls of batter and mix gently. Spread butter on a bread slice, then evenly apply the batter on both sides. Heat oil in a non-stick pan over medium heat and cook until golden brown.
