Category Archives: Bread

Recipe – Crispy Bread Squares

Aviary Photo_131563614474597916Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Bread Slice: 4
  • Besan (Gram flour): ½ Cup
  • Rice Flour: ¼ cup
  • Water: ½ cup or as required
  • Salt: 1 ½ teaspoon or to taste
  • Ajwain (carrom seeds): ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Green Chili: ½ teaspoon, finely chopped
  • Coriander Leaves: ½ Tablespoon, finely chopped
  • Cooking oil: 2 Tablespoon

Method

  • Add besan, rice flour, salt, carrom seeds, red chili powder, green chili and coriander leaves in a bowl. Mix all.
  • Add water and make a smooth batter. Not too thin, not too thick, a semi thick batter, like idli batter.
  • Heat a non-sticky tawa. Add ½ tablespoon oil and spread all over the tawa. Heat it for 1 minute.
  • Now cut each bread into 2 equal halves, and then cut each half into another 2 equal halves. So, we have 4 squares from each bread slice.
  • Now dip each square piece into the besan batter and gently coat all around.
  • Place this pieces on the tawa. Likewise fill as many pieces you can adjust on the tawa.
  • Let it cook for 2 minutes and flip all pieces gently.
  • Pour ½ tablespoon oil all over and let it cook for another 2 minutes.
  • Cook until both side is crispy and golden brown.
  • Take them out on a kitchen napkin.
  • Serve hot with green chutney or tomato sauce.

Cook’s Note

  • Do not leave the bread edges dipped in the batter for more time. Otherwise, bread would be soggy and would crumble in the batter.
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Recipe – Garlic Cheese Toast

Cheese Toast
Cheese Toast

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Bread slices: 8
  • Grated mozzarella cheese: 1 cup
  • Green chili: 1 teaspoon, finely chopped
  • Garlic: 2 teaspoons, finely chopped
  • Fresh coriander leaves: 1 tablespoon, finely chopped
  • Butter: as required to toast the breads
  • Salt: 1 teaspoon or to taste
  • Black pepper powder or crushed: 1 teaspoon
  • Dried oregano: 1 teaspoon

Method

  • Heat 1 teaspoon butter in a small pan. Saute the garlic for 2 minutes. Add green chili and coriander leaves and saute for another 1 minute.
  • Melt the butter and spread evenly on both sides of each of the 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 sautéed-garlic-chilli and 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 7-8 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 to slow and cover the tawa 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.

Recipe – Chili Cheese Sandwich

Aviary Photo_131483406275682463

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 2

Ingredients

  • Bread slices: 4
  • Grated mozzarella cheese: ½ cup
  • Green chili: 2, finely chopped
  • Green bell pepper: finely chopped, 2 tablespoons
  • 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

Method

  • In a bowl, add grated cheese, green chili, bell pepper, coriander leaves, salt, black pepper powder, dried oregano and mix it well.
  • Take 1 slice of the bread and spread half of the mix evenly on one side of the slice. cover it with another slice of bread.
  • You can have it raw. Or, roast / grill both sides using butter on a Tawa or sandwich maker or grill.
  • Serve with green chutney or tomato sauce.

Recipe – Chili Cheese Toast

Aviary Photo_131536088506415212

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 2

Ingredients

  • 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

Method

  • 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

Aviary Photo_131533454736494513

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients

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.

Method

  • 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

Ingredients

  • 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

Method:

  • 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

 

Recipe – Bread Sticks / Crispy Bread Finger Fries

Aviary Photo_131531837047263465

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Bread Slice: 8
  • Besan (Gram flour): ½ Cup
  • Rice Flour: ¼ cup
  • Water: ½ cup or as required
  • Salt: 1 ½ teaspoon or to taste
  • Ajwain (carrom seeds): ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Cooking oil: as required for frying

Method

  • Heat oil for deep fry.
  • Add besan, rice flour, salt, carrom seeds, red chili powder in a bowl. Mix all.
  • Add water and make a smooth batter. Not too thin, not too thick, a semi thick batter.
  • Now cut each bread’s ½ inch thick edges. All 4 edges. Keep the middle soft portion to make sandwich. We will not use the middle soft portion in this recipe.
  • Now dip each edge piece into the besan batter and gently coat all around.
  • Deep fry them in hot oil or, shallow fry on tawa, until golden brown and crispy.
  • Take them out on a kitchen napkin.
  • Serve hot with green chutney or tomato sauce.
  • Enjoy with ginger tea.

Cook’s Note

  • Do not leave the bread edges dipped in the batter for more time. Otherwise, bread would be soggy and would crumble in the batter.