French toast

Whenever i feel a bit lazy to prepare my hubby's lunch pack, i prefer doing this toast for him.Even today i remember my school days ,when my mom used to pack this delicious toast for my lunch.We call it as vanishing French toast because the toast will attract every one around you and you may end up with an empty box as soon as you open it.  
Ingredients:
Bread - 8 slices
Milk- 1 cup egg - 1
sugar- 3 tbsp
butter - 1 tbsp  
Method: Beat together egg, milk and sugar to a batter. Heat a pan or dosa tawa and spread a little butter. Dip a slice of bread in the egg+milk mixture. Don't soak the bread more than a second.(otherwise the toast becomes soggy) Fry till golden brown on both sides. Sprinkle some maple sauce and serve hot as breakfast. It can be packed as lunch too.
Approx. calories: (3 slices)
White bread 3 = 70 x 3 = 210
Sugar 3 tsp = 15 x 3 = 45 zero calorie sweetener - 1 pack = 0
egg (brown medium size) 1 = 70
butter 1/2 tsp = 18 (1 tbsp = 3 tsp = 100)
oil 1/2 tsp = 20 (1 tbsp = 120)
2 % milk 50 ml = 37 (1 ml = 0.729)  
TOTAL = 400 cal

Ennai Kathirikkai kulambu (fried eggplant curry)

This kulambu is my mom's favorite dish.


Ingredients:
Small brinjal- 6
Tamarind- 1 gooseberry size
onion (chopped)- 1 cup
chilli powder - 1tsp
coriander powder - 2 tsp
turmeric powder - 1/8 tsp
cumin seeds - 1 tsp
shredded coconut - 2 tbsp
feugreek (methi seed)-1 tsp
mustard seeds- 1tsp
curry leaves - 1 brig
sesame oil - 1 tbsp
sambar powder - 1 tbsp

Brinjal fry:
Remove the stem and bracts of brinjal.Wash it thoroughly in running water.
slit half way the brinjals from the stem portion.Do four cuts like this.
Mix 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp salt with little water.
stuff the brinjals with this curry paste.
Fry them in 4 tbsp sesame oil, till the skin of brinjal turns a bit brown color.
Keep the fried brinjals aside.

curry preparation:
Extract the juice from tamarind.
Add the chilli powder, coriander powder, salt and turmeric powder to the tamarind extract.
use the same oil in the frying pan.Add mustard seeds and fenugreek seeds.
After the mustard gets cracked add curry leaves and half of the chopped onion.
saute them till the onion turns golden brown.
Then add the tamarind extract mixture.
Let it boil for 10 minutes.
Grind the coconut , cumin seeds and remaining onion into a fine paste.
Put this paste into the boiling tamarind extract.
After the raw smell of coconut-onion mixture is gone, add the fried brinjals.
Check for salt and put off fire immediately after the curry starts boiling.

Serving suggestions:
Serves for 4 to 5 people.
Serve hot with rice after dhal rice and before Rasam rice.