CRISPY BREAD CUPS

A sumptuous bread delight!! These tasty calcium rich cups can equally work well as appetizers to a main meal.

Baking Time : 15 to 20 mins.
Preparation Time : 15 mins.
Baking Temperature : 200°C (400°F).
Cooking Time : 25 mins.

Makes 8 pieces.

For the toast cases

8 slices whole wheat bread
3 teaspoons low fat butter

For the filling

1½ cups Green Giant Niblets Sweet Corn
2 tablespoons chopped onions
2 tablespoons chopped capsicum
2 teaspoons finely chopped green chillies
1 cup low fat milk
1 tablespoon cornflour
1 teaspoon oil
salt to taste

For baking

4 teaspoons grated cheese

For the toast cases

1. Remove the crust from the bread slices.
2. Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.
3. Roll out a little and press into the cavities of a muffin tray which is greased with butter.
4. Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.

For the filling

1. Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
2. Add the capsicum and green chillies and fry for 1 minute.
3. Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.

How to proceed

1. Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.
2. Serve hot.

VEGETABLE GRILLED SANDWICH

Brown bread sliced stuffed with cabbage, carrot and cheese. A hearty cold-weather pleaser, appropriate to keep you going on busy days with late lunches.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Makes 4 sandwiches.

Ingredients

8 slices whole wheat bread

For the stuffing

¾ cup cabbage, shredded
¾ cup carrots, thickly grated
¾ cup low fat paneer (cottage cheese), grated
2 tablespoons chopped coriander
1 green chilli, chopped
2 tablespoons mozzarella cheese
salt to taste

Other ingredients

4 teaspoons low fat butter for cooking

For the stuffing

1. Mix all the ingredients together. Divide the stuffing into 4 equal portions.

How to proceed

1. Place one portion of the stuffing on one slice of bread. Top with another slice of bread.
2. Repeat with the remaining ingredients to make 3 more sandwiches.
3. Pre-heat the griller and grill the sandwiches, using a little low fat butter to cook.
4. Serve hot.

MEXICAN PITA POCKETS

Soft pita breads made with whole wheat flour and filled with a spicy Mexican bean filling that will help to keep the blood sugar levels in check. Served with salad and a delicious mint dressing which add a bouquet of tantalising flavours to this dish.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Makes 4 pita pockets.

For the whole wheat pita breads

¾ cup whole wheat flour (gehun ka atta)
¾ teaspoon fresh yeast, crumbled
½ teaspoon salt

For the mexican bean patties

½ cup kidney beans (rajma), soaked overnight
2 cloves garlic, finely chopped
1 spring onion (whites and greens separated), finely chopped
½ tomato, chopped
¼ cup capsicum, finely chopped
1 teaspoon chilli powder
1 teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste

To be blended into a mint dressing

1 cup low fat curds
¼ cup chopped mint leaves
½ green chilli
½ teaspoon roasted cumin seeds (jeera)
salt to taste

Other ingredients

2 tomatoes, finely chopped
1 cup lettuce, shredded

For the whole wheat pita breads

1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Knead until it is smooth and elastic.
2. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
3. Press the dough lightly to remove the air.
4. Divide the dough into 4 equal parts. Roll out each portion into a circle of 100 mm. (4") diameter and 6mm. (1/4") thickness.
5. Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. Remove and keep aside.
6. Cut each pita bread into 2 halves and keep aside.

For the mexican bean patties

1. Pressure cook the beans till they are overcooked.
2. Drain and the grind the beans to a coarse paste in a blender or mash them.
3. Heat the oil in a non-stick pan, add the garlic and spring onion whites and sauté till the onion whites have turned translucent.
4. Add the rest of ingredients and sauté till the mixture has dried up. Cool completely.
5. Divide the mixture into 4 equal portions. Shape each portion into a patty.

How to proceed

1. Warm the pita bread halves on a tava (griddle).
2. Fill each pita bread half with some tomatoes and lettuce, one bean patty and a spoonful each of the mint dressings on top.
3. Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets.
4. Serve immediately.

PANEER CHILLI CIGARS

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 10 cigars.

Ingredients

5 samosa patti
1 tablespoon plain flour (maida) mixed with 1 tablespoon water

To be mixed into a fillling

¾ cup paneer (cottage cheese), crumbled
¼ cup spring onions, chopped
1 tbsp chilli-garlic sauce
¼ cup mozzarella cheese, grated
2 tsps oil
salt to taste

For the filling


1. Heat oil in a pan and sauté the spring onions till they are translucent.


2. Add all the remaining ingredients including the salt and mix well.


3. Cook for about 2 minutes and then divide into 10 equal portions. Keep aside.


How to proceed


1. Cut each samosa patti into 2 to get 125 mm. x 75 mm. (5" x 3") rectangular pieces. You will get 10 pieces in all.


2. Mix the flour and water to make flour paste. Keep aside.


3. Place a portion of the filling at one corner of the samosa patti piece. Roll it up tightly starting from the end where the filling is placed to make a cigar.


4. Seal the edge of the samosa patti piece using a little of the flour paste.


5. Repeat for the remaining pattis and filling.


6. Deep fry the cigars in hot oil till golden brown. Drain on absorbent paper.


7. Serve hot with hot garlic sauce.

RUSSIAN SANDWICH

Cooking Time : Nil.
Preparation Time : 10 mins.

Makes 4 sandwiches.

Ingredients

8 bread slices, buttered
a few lettuce leaves

For the filling

¾ cup chopped and boiled mixed vegetables (carrots, peas and French beans)
2 tablespoons boiled and chopped potatoes
2 tablespoons chopped pineapple
¼ cup mayonnaise
2 tablespoons cream
salt and freshly crushed pepper to taste

Method

1. Mix together the vegetables, pineapple, mayonnaise, cream, salt and pepper to make the filling.
2. Divide into 4 portions and keep aside.
3. Place lettuce leaves on 4 buttered bread slices and top with a portion of the filling.
4. Sandwich with the remaining 4 buttered bread slices.
5. Cut each sandwich into 4 triangles and serve.

Tips

VARIATION : CLUB SANDWICH
This is a two filling sandwich.
One filling is the same as that given in the recipe of Russian Sandwich.
The second will have slices of tomato, cucumber and cheese sprinkled with a little salt and pepper.

CARROT AND GREEN PEAS SANDWICH

Preparation Time : 10 mins.
Cooking Time : Nil.

Makes 4 sandwiches.

Ingredients

8 brown bread slices, lightly buttered
¾ cup parboiled and finely chopped carrots
½ cup green peas, boiled and slightly mashed
½ cup grated paneer (cottage cheese)
¼ cup garlic flavoured cheese spread
¼ teaspoon finely chopped green chilli
salt to taste

Method

1. Combine the carrots, peas, paneer, cheese spread and green chillies. Divide into portions and keep aside.
2. Spread a portion of the filling on a slice of bread. Top with another slice of bread.
3. Repeat step 2 to make 3 more sandwiches.
4. Serve immediately.

FETA AND PINEAPPLE SANDWICH

Cooking Time : 5 mins.
Preparation Time : 5 mins.
Makes 4 sndwiches.

Ingredients

4 panini or burger buns
1 large red pepper, thinly sliced
8 slices pineapple
8 slices feta cheese or paneer (cottage cheese)
4 large lettuce leaves
salt and freshly ground pepper to taste
butter for grilling

To be mixed into a spread

½ cup cheese spread
1 clove garlic, grated
2 tablespoons finely chopped celery
salt and freshly ground pepper to taste

Method

1. Cut each panini into two horizontally and apply a generous layer of the spread on one side of panini.
2. Place a large lettuce leaf on one half of the panini.
3. Top 2 slices of feta cheese and some red pepper and pineapple slices.
4. Sprinkle salt and freshly ground pepper and sandwich with the top half of the panini.
5. Repeat with the remaining panini and ingredients to make 3 more sandwiches.
6. Apply butter on the outer surface of the sandwich and grill in a sandwich grill or a toaster till done.
7. Serve hot.

Tips

Pane means bread in Italian and panini means "little" bread (or buns).
However, in America, panini means a certain kind of sandwich The bread is used is quite flat, a bit dense and a little oily.
Now a days, panini bread is available at speciality baking shops in India too.
If you do not find panini bread at your local baker, just use a regular burger bread instead.