Half Fry Egg, Butter Toast on Tawa and Lehsun Chutney

Ingredients

• 8 slices White Bread (You can also use brown or whole wheat bread)
• 4 tbsp Salted Butter (Softened to room temperature for easy spreading)
• 1 pinch Salt (Optional, for sprinkling)
• 1 pinch Black Pepper Powder (Optional, for sprinkling)

Instructions

1. 1

   Take the butter out of the refrigerator to let it soften at room temperature. This will make it easy to spread without tearing the bread.

2. 2

   Heat a tawa (a flat Indian griddle) or a non-stick skillet over medium heat for about 1-2 minutes. It should be hot enough that a drop of water sizzles instantly.

3. 3

   While the tawa heats, apply about 1/2 tablespoon of softened butter evenly on one side of each bread slice.

4. 4

   Place 2 to 3 bread slices on the hot tawa, buttered-side down. Be careful not to overcrowd the pan.

5. 5

   Toast for 1-2 minutes. Use a flat spatula to gently press down on the bread, ensuring it toasts evenly to a golden-brown color.

6. 6

   While the first side is toasting, spread the remaining butter on the top, unbuttered side of the bread slices.

7. 7

   Flip the slices and toast the other side for another 1-2 minutes until it is also golden-brown and crisp.

8. 8

   Remove the toast from the tawa. If desired, sprinkle with a pinch of salt and black pepper. Serve immediately with hot tea or coffee.

Ingredients

• 15 Kashmiri Red Chilies (For vibrant color and mild heat)
• 5 Guntur Red Chilies (For heat, adjust quantity to your preference)
• 1 cup Garlic Cloves (Peeled)
• 3 tbsp Mustard Oil (For authentic flavor and preservation)
• 1 tsp Cumin Seeds
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (As needed for grinding)

Instructions

1. 1

   Prepare the Chilies

   • Remove the stems from both Kashmiri and Guntur red chilies.
   • Place them in a medium bowl and cover completely with hot water.
   • Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2. 2

   Grind the Chutney Paste

   • Drain the soaked chilies, reserving the soaking water.
   • In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
   • Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3. 3

   Cook the Chutney

   • Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
   • Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
   • Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
   • Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4. 4

   Finish and Store

   • Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
   • Allow the chutney to cool down completely to room temperature.
   • Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.