Category Archives: Bread

Recipe – Chili Cheese Toast

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 2


  • Bread slices: 4
  • Grated mozzarella cheese: ½ cup
  • Green chili: 2, finely chopped
  • Green bell pepper: finely chopped, 2 tablespoons (optional)
  • Fresh coriander leaves: 1 tablespoon, finely chopped
  • Butter: 1 tablespoon
  • Salt: ½ teaspoon or to taste
  • Black pepper powder or crushed: ½ teaspoon
  • Dried oregano: ¼ teaspoon


  • Melt the butter and spread evenly on both sides of each of the 4 bread slices.
  • Toast them slightly (not brown, just slight crispy) using toaster or on a tawa in medium flame.
  • Take them out, cut diagonally each slice into 2 triangles.
  • On one side of each triangle, spread 1 tablespoon cheese, spread little green chili and bell pepper, sprinkle some salt, black pepper powder and oregano.
  • Preheat the oven to 180 C / 350 F.
  • Place the bread slices on a baking tray (cheese filling should be facing up)
  • Bake them for 10-15 minutes or till the cheese melts properly.
  • If you are not using oven and cooking on tawa, then place the triangle pieces on tawa, lower the heat and cover the pieces with a lid until cheese melts. Keep an eye on the bottom side of the slices as if you increase the heat, it may burn from bottom but upper cheese layer will not melt.
  • Serve hot with tomato ketchup.



Recipe: Pav Bhaji / Mumbai Street Style Pav Bhaji

IMG_20170718_210313Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4


For the veggies:

  • Potato: 2, peeled, washed and chopped into small pieces
  • carrots: 2, peeled, washed and chopped into small pieces
  • Green beans: 7-8, trimmed, washed and chopped into small pieces
  • Cauliflower: 1/2 cup, washed and chopped into small pieces
  • Red Beetroot: 1,  peeled, washed and chopped into small pieces
  • Green Peas: 1/4 cup
  • Salt: 1 ½ Teaspoon or to taste
  • Turmeric powder (haldi): 1 teaspoon
  • Water: 2 cups

For the bhaji masala

  • Oil / butter: 2 tablespoons
  • Onion: 1 medium sized, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Garlic: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon, finely chopped
  • Dried Red Chili: 4
  • Tomato: 3 medium sized, chopped
  • Capsicum (Bell pepper): 1 medium sized, finely chopped
  • Spring onion: 1 tablespoon, finely chopped
  • Pav bhaji masala: 2 tablespoons

For Garnish:

  • Coriander leaves: 1 tablespoon, chopped
  • Mint Leaves: ½ tablespoon, chopped

For the Pav:

  • Pav (Bread Buns): 8
  • Butter: 2 tablespoons
  • Pav Bhaji Masala: ½ tablespoon
  • Coriander leaves: ½ tablespoon

For serving:

  • Onions: 1, cut into circles, then separate the rings
  • Lemon: 1, cut into 8-10 pieces.


  • Boil the chopped potato, beetroot, carrot, beans and cauliflower with salt, turmeric powder and water (not more water) until well cooked in a pressure cooker (2-3 whistles).
  • Turn off the heat and once the extra steam is out from pressure cooker open the lid.
  • Mash all the veggies in the water using a masher. If water is more, then drain some before mashing.
  • Heat 1 tablespoon oil/butter in another pan.
  • Add onion, dried red chili, garlic and ginger and saute for 2-3 minutes.
  • Add tomato and green chili. Saute for another 2-3 minutes.
  • Turn off the heat and let it cool completely.
  • Blend this sautéed mix to a smooth paste.
  • Heat 1 tablespoon oil/butter in the same pan.
  • Add Capsicum, spring onion, green peas (matar) and saute for 2-3 minutes.
  • Add pav bhaji masala and saute for 30 seconds.
  • Add the onion tomato puree and saute for 2 minutes.
  • Add little salt according to the paste. Veggies are already boiled with salt, so no need to add more salt.
  • Add the boiled and mashed veggies.
  • Mix well and let it boil for some time.
  • Cook for 4-5 minutes and turn off the heat.
  • Garnish with coriander and mint leaves.
  • Heat 2 tablespoon butter on a non-stick tawa, sprinkle some chopped coriander leaves and pav bhaji masala on it, place the pavs (bun breads) and roast both sides.
  • Serve the roasted pavs with bhaji, onion rings and lemon wedges.


Recipe: Avocado Sandwich


Prep Time: 5-6 Minutes

Cook Time: 10 Minutes

Serves: 2


  • Bread Slices: 6 pieces
  • Avocado: 1 large
  • Coriander Leaves / Cilantro: 1/2 tablespoon, chopped
  • Salt: 1 teaspoon
  • Black pepper powder (kali mirch): 1/2 Teaspoon
  • Green chili / Jalapeno: 1/4 Teaspoon, chopped (optional)
  • Olive oil: 1 teaspoon (optional)
  • Lime juice: 1 teaspoon
  • Butter: As required to toast the sandwich


  • Divide the avocado into 2 halves. Take out the seed. Scoop out all the pulp using a spoon.
  • In a bowl, add the pulp and using a fork mash it to smooth paste.
  • Add coriander leaves, salt, black pepper powder, green chili, olive oil, lime juice and mix it well.
  • Take 1 slice of the bread and spread 1/3rd of the mix evenly on one side of the slice. cover it with another slice of bread.
  • You can serve it like this or can roast / grill both sides using butter in a Tawa or sandwich maker or grill until both sides are light brown and crispy.
  • Serve with green chutney or tomato sauce.

Cook’s Note:

  • You may use whole wheat bread or multigrain bread instead of plain white bread.
  • Green chutney Recipe