French Toast Casserole

French toast casserole is a breakfast dish made by baking small pieces of baguette or challah soaked in an egg and milk batter with an optional crunchy topping. This dish can be prepared ahead and refrigerated and baked before serving. Unlike the soft toasted french bread these can be made softer or crispier depending on the amount of liquid which goes in. Here I have featured a recipe where the bottom layer is soft and fluffy with a more crispier top layer. This recipe can be pulled together in minutes and an easy way to use up left over bread. Using baguette or challah is advisable to get that crunch.

INGREDINTS:

For the toast :
1 French baguette or Challah
2 Eggs
21/2 Cups milk
1/4 Cup heavy cream (optional)
1/4 Cup brown sugar
1 Tsp vanilla extract
1/2 Tsp all spice powder
2 Tbsp corn flour
1/2 Cup almond flour
1/4 Tsp salt

For the topping :
1/2 Cup all purpose flour
1/4 Cup packed brown sugar
1 Tsp cinnamon
1/4 Tsp salt
6 Tbsp cold butter

METHOD :

Preheat oven to 375 degrees F. Prepare a 9*13" baking dish by spraying non stick spray.
Break the bread into small cubes and keep aside.
In a mixing bowl whisk in the eggs and everything together except the bread given under toast and pour half into the prepared pan.
Top with the bread cubes. And pour the other half of the liquid on top.
In another bowl whisk together the topping ingredients, the flour, brown sugar, cinnamon and salt. Cut the cold butter into small pieces and mix with the flour mixture.
Mix everything together to form a meal like texture.
Top the bread with this topping mix and bake for about 30 minutes until the bread is cooked through and the top is brown and crunchy.

Chicken Methi Kurma

  Chicken methi kurma is one of those rich gravy you can wish for. The aroma is incomparable and elevates the taste of the dish served with. It goes well with chapathi, naan, rice or those rice flour breads like roti or any pathris.
I have used dry methi leaves, fresh leaves can be used too but should be mindful of the bitter taste while cooking. The chicken pieces are cooked in oil rather than shallow fried. When the chicken pieces are heated up, it gives out liquid in which the chicken and dries up because of the oil added. The chicken can be grilled or baked and added to the gravy too.

INGREDIENTS :

To marinate and fry: 
2 Lb chicken medium pieces
1 Tsp ginger garlic paste
2 Tsp coriander powder
1 Tsp red chili powder
1 Tsp cumin powder
1/2 Tsp garam masala powder
1 Tsp salt (more to taste)

For gravy:
2 Big onion
2 Big tomatoes
1 Tsp ginger garlic paste
1 Tsp red chili powder
2 Tsp coriander powder
1/2 Tsp black pepper powder
2 Tbsp thick yogurt
2 Tbsp dried methi (fenugreek) leaves
4 Tbsp chopped coriander leaves
1 Tbsp broken cashew pieces (optional)
4 Tbsp oil
Salt to taste

METHOD :

Clean the chicken pieces and pat dry. Marinate the chicken pieces in the ingredients given to marinate. Keep aside for at least 30 minutes. This can be marinated from 4 hours to overnight in the refrigerator.
In a shallow pan heat 2 tbsp oil at medium flame and cook the chicken pieces until done. Remove and keep aside.
In the same pan add the remaining oil and fry the onion until transparent. Then add the ginger garlic paste along with a pinch of salt. Fry until raw smell is gone.
Add the yogurt and stir until mixed.
Then add the dried methi leaves and chopped coriander leaves. Fry for a minute and then add all the spice powders along witha pich of salt.
Finally add chopped tomatoes and fry until they are wilted.
Switch off flame and let it cool.
Puree the above in a blender and then bring back this pureed paste to the pan and switch on flame.
Add a cup of water and bring o boil. Add the cooked chicken pieces to this gravy.
Adjust the gravy thickens with water if needed and check for seasoning. Add more salt if needed.
Bring it to a boil, close with the lid and simmer for about 10 minutes or until oil separates.
Garnish with roasted cashew pieces which is optional.