Double Ka Meetha, Crispy Potato Fingers And Healthy Oat And Nut Breakfast by Zarnak Sidhwa

Ingredients for Double Ka Meetha:

• White bread slices 4
• Sugar 3-1/2 tbsp
• Saffron 1 pinch
• Rose water 2 tsp
• Milk 1 cup
• Cream 3 tbsp
• Pure ghee 2 tbsp
• Almonds, blanched and sliced 3-4
• Pistachios, sliced 3-4

Method:

1. Preheat the oven to 180 degrees C.
2. Add sugar with 2 tbsp water and set aside.
3. Boil milk with cream and simmer till it reduces to half its original quantity.
4. Remove the crusts from around the bread slice and cut each slice diagonally into two pieces.
5. Heat ghee in a pan and shallow fry the bread slices till brown.
6. Drain. Dip the bread slices in sugar syrup and arrange on a baking tray.
7. Pour thickened milk over them.
8. Top it up with cashew nuts and pistachios.
9. Sprinkle dissolved saffron and bake in the per-heated oven for 5 to 7 minutes. Serve hot.

Ingredients for Crispy Potato Fingers:

• Potatoes 2 large
• Corn flakes, crushed 2-1/2 cups
• Oil for deep frying

For Batter:

• Onion, roughly chopped 1
• Green chilli, chopped 1
• Ginger 1/2 inch piece
• Salt to taste
  

Method:

1. Peel and cut the potatoes length ways into even stripes.
2. Grind the onion, green chilli, ginger and salt to a fine paste.
3. Mix the ground paste with the flour and cornflour.
4. Add 2 tbsp water to make thick batter.
5. Heat 4 cups of water in a pan.
6. Add the salt and boil the sliced potatoes.
7. Drain and set aside.
8. Heat plenty of oil in a karahi pan.
9. Dip potatoes in batter, roll in crushed corn flakes and deep fry till golden.
10. Drain an absorbed paper.
11. Serve hot with a sauce or chutney.
    

Ingredients for Healthy Oat And Nut Breakfast:

• Oats 85 grams
• Skimmed milk 600 ml
• Almonds, sliced 4-5
• Dried apricots, chopped 20 gram
• Cashew nuts, chopped 40 grams
  

Method:

1. Put the oats in a pan and roast for 2 minutes.
2. Add the milk and bring to the boil.
3. Stir in the almonds and cook for about 10 minutes or until this oat mixture becomes thick.
4. Add the apricots and cashew nuts, mix well and serve hot.