BAKED SAMOSA

By : Sowmya
Ingredients: 2 - potatoes (boiled and peeled)
1 cup - peas (boiled)
15 to 20 - fillo pastry sheets
1 tsp - cumin seeds
1 tsp - fennel seeds (optional)
1 tbsp - cashewnuts (broken)
2 - green chillies (adjust according to taste)
1 tsp - oil
1 to 2 tbsp - butter (melted, for brushing)
Salt to taste

Method

Prepare the potato peas mixture by frying cumin seeds, fennel seeds, cashewnuts and finely chopped green chillies in a teaspoon of hot oil and then adding the potatoes and peas with salt.
Mix well and keep aside.
Brush a sheet of fillo with melted butter.
Fold it vertically at the center into a rectangle. Brush with butter.
Place 2 tablespoons or potato peas mixture in one corner and fold into a triangle.
Keep folding triangularly through the rest of the sheet.
Stick the edges with a little water.
Brush the top with melted butter.
Repeat for the remaining fillo sheets. Bake in a preheated oven at 400 degrees (Fahrenheit) for 10 minutes.
Flip the samosas and bake for another 10 minutes until golden brown.
Serve fresh with tomato sauce or tamarind chutney

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METHI PARAHTA

Ingredients :

Methi or Fenugreek  Leaves – 3 bunches

Finely Chopped Onion – 1

Cumin (Jeera) seeds – 1 tsp

Mustard seeds – 1/2 tsp

Oil – 4 tsp

Red chilly powder – 1 tsp

Garam Masala Powder – 1/4 tsp

Salt to taste

Lemon Juice – 2 tsp

Wheat flour – 1 cup

Bengal Gram (Besan) flour – 2 tsp

Rice flour – 2 tsp

Method

Clean the Methi leaves thoroughly. Chop it into small pieces.

Heat the oil in a pan; add Mustard seeds. Once Mustard seeds splutter,

add Jeera seeds to the heated oil and fry for few moments.

Add chopped onions and fry them until the onions are cooked.

Then add chopped Methi leaves and 1 Tbsp of water and leave the Methi leaves to cook.

Once the leaves are cooked, add Salt, red Chilly powder, Garam Masala and fry for 5 minutes.

Remove the pan from the flame and add lemon juice to it. Allow the whole preparation to become cool.

Once it cools add Gram flour, Rice flour and Wheat flour; hand knead properly to make dough similar to that of chapatis.

Keep the dough aside for half hour.

Divide the dough into small balls of suitable size and roll it out and cook like Parathas/Chapati with Ghee.

Serve Methi Paratha with coconut chutney.

Note: If you feel Methi has turned bitter, you can add a single bunch of chopped Palak (Spinach) after adding the Methi

leaves to the oil and leave it to cook well.

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TOMATO TOAST

Ingredients
Bread - 4 slice
Tomato Pulp - 2 tbsp
Garlic - 1 tsp [chopped]
Chili flakes - 1/4 tsp
Herbs - 1/2 tsp
Chaat Masala - 1/2 tsp
Oil/butter - 1 tbsp
Cheese - 1/2 tbsp [optional]

Preparation:
in a bowl mix oil, chopped garlic, chaat masala and tomato pulp. I used Italian herbs and tomato pulp from blanch tomato that I did for pasta sauce (One can use fresh chopped tomato too)
Apply the spread in bread.  Sprinkle chili flakes, herbs and cheese.
Bake in 200C for 8-10 mins.

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SPICY BREAD TOAST

Ingredients
Plain White Bread
Tomato - 2 medium size (chopped finely)
Onion - 2 Medium size (chopped finely)
Green chilly 6-8 (chopped finely)
Cilantro - 2 tbsp. (chopped finely)
Carrots - 2 (grated finely)
Fresh lime juice - 1 tbsp.
Red chilly powder - 1tsp. (Optional)
Olive oil - 3 tbsp.
Turmeric - 1 tsp.

Method:
Heat 2 tbsp olive oil in a pan. Add turmeric, onion and green chillies and sauti. Add tomato and sauti. Add salt,
red chilly powder (for extra spicy) and stir for 2 minutes.
Smear some olive oil on the bread slices and toast until golden brown.
(You can do it either on an electric toaster or on a pan.
Place the sautied ingredients on the toasted bread and spread it. Sprinkle grated carrots,
cilantro (generously) and lime juice. Serve hot.

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PANEER TOASTY WITH SALSA

Ingredients
For Paneer Toasty:
4-6 paneer slices
2 tsp tamarind extract
1 tsp sweet chilli sauce
2 tsp mint sauce
1 tsp chaat masala
4 slices bread
10-20 gms butter
1 onion, julienne
1 tomato, sliced
Salt to taste
2-3 kashmiri chillies
2-3 garlic cloves
2 Tbsp refined oil

For Salsa:
1 tomato
1 spring onions, chopped
1/4 capsicum, chopped
2 spoons sweet corn
1 green chilli
Salt to taste
2 spoons Indian mustard
Fresh coriander, a small bunch
1 spoon tomato ketchup
1 lime
2 Tbsp raisins

Method
In a bowl, add tamarind extract, sweet chili sauce, mint sauce and chaat masala. Mix them well together
Butter the bread for toasting.
In bread, add julienne onion, sliced tomatoes, salt for taste.
Dip the paneer into a mixture and place it on the bread.
Add Kashmiri Chilies and few fried garlic in the bread.
Close the bread and apply refined oil on the toast to prevent from sticking.
Toast the bread from both the sides and your Paneer Toasties are ready to serve.

For Salsa:
In a dressing bowl, add tomato, spring onions, capsicum, sweet corn, green chilli, salt, Indian mustard sauce, fresh coriander, tomato catch up, lime and few raisins.
Mix them all together gently and your salsa for paneer toasty is ready to eat.

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MUSHROOM PANEER TOAST

Chef's Name : Aditya bal
Ingredients2 tbsp olive oil
4 cloves
6-7 black peppers
1/2 tsp cumin seeds
1/2 tsp of aniseed (saunf)
1/2 an inch of cinnamon stick
1/2 tsp of turmeric powder
1 tsp of ginger, finely chopped
1 medium onion, finely chopped
2 green chillies, finely chopped
2 medium tomatoes, finely chopped
7-8 mushroom, finely chopped
250 gms cottage cheese (paneer)
half a loaf of bread
salt to taste

Method
Grind or pound the black peppers, cumin seeds, aniseed and cloves together.
Heat the oil in a pan and saute the ginger and onion for 2 mins. Mix in the ground masala, turmeric and salt.
Add the tomatoes and green chillies and cook for five mins.
Crumble the paneer into the pan. Add the mushroom and mix well.
Lightly toast the bread slices and make sandwiches with the paneer. Slice in half and serve.

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MUMBAI MASALA TOAST

For the green chutney:
1 cup coriander leaves
1/ 4 cup mint leaves
1 green chili
salt
For the potato filling:
2 cup mashed potatoes
1/2 onion – chopped finely
1/2 tomato –  chopped finely
1 small green chilly –  chopped finely
1/2 sprig of curry leaves – optional
1/2 tsp cumin seeds
1/4 tsp mustard seeds
a few chopped coriander leaves
1/4 tsp turmeric powder
a pinch of asafetida
1/4 tsp red chili powder (optional) 
Other ingredients: 
8 slices of bread – brown or white
a few thin round slices of onions, tomatoes, capsicum
Amul Butter or any other brand of Butter
Sandwich Masala or Chaat Masala

Method to make the green chutney
Grind the ingredients for the green chutney with little water to a smooth paste. If this chutney remains, then you can use it as a dip for pakoras, samosas, or even serve it as a side dish with pulaos or biryanis
Method to make the potato filling
In a pan, heat some oil. Add mustard seeds. Let them splutter.
Add cumin seeds. Then add onions. Fry the onions till transparent.
Now add the tomatoes. Fry the tomatoes till they become soft and are cooked.
Add the chopped green chilli. Add the all the spice powders mentioned above. Mix them well.
Now add the mashed potatoes. Add salt. Mix the stuffing really well. Keep on stirring on a low flame so that the mixture does not stick to the pan.
Cook for 5 minutes. Let the mixture cool before you start using it for the sandwich.
For making the sandwiches
Trim the edges of the bread
Apply amul butter evenly on the bread.
Now apply the green chutney on the bread.
Take the potato mixture and apply it on this bread. Keep  one or two onion, tomato and capsicum rings on this mixture. Sprinkle some sandwich masala or chat masala.
Now cover this potato laden bread with another slice of bread, to which both butter and chutney has been applied.
In a sandwich toaster or grill, toast or grill the sandwich till browned from both sides.
Remove and apply some butter on top of the sandwich. The butter melts. Ah….. melted butter on hot sandwich.
Its crisp from outside and spicy and soft from inside. Serve the sandwich hot with the green chutney and tomato ketchup.

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MASALA CORN PANEER TOAST

Ingredients
sweet corn - 2 cup
paneer - 50 gm or 1/2 cup
onion stalks - 3 to 4 nos
tomato - 1
green chillies - 2 to 3 nos
pepper powder - 1 tsp
red chilli powder - 1/2 tsp
chat masala - 2 tsp
butter - 1 tbsp
salt to taste

Method
Add 1 cup water to sweet corn and put it in microwave for 9-10 mins.
In the meantime heat butter in a pan and stir fry the green chillies and onion stalk for 2 mins.
Now add the sweet corn, paneer pieces and all dry masala.
Mix the whole mixture properly and take it off the heat.
Garnish with onion stalks, tomatoes and serve hot.

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MASALA CHEESE TOAST

Ingredients
4 slices whole wheat bread
4 teaspoons grated cheese
For the curry
½ cup finely chopped boiled vegetables (cabbage, cauliflower, green peas, french beans, capsicum)
¼ cup potatoes, boiled and mashed lightly
2 tablespoons finely chopped onions
1 teaspoon finely chopped green chilies
½ teaspoon chili powder
2 pinches garam masala
2 tablespoons chopped coriander
2 teaspoons oil
salt to taste

Method
Heat the oil in a non-stick pan, add the onions and cook till the onions turn translucent.
Add the vegetables, potatoes, green chilies, chili powder, garam masala, coriander and salt and cook for 1 or 2
Minutes.
Remove and cool.
Toast the bread slices till they are slightly crisp.
Pour 2 tablespoons of the mixture on each toast.
Top with a teaspoon of grated cheese.
Grill in a pre-heated oven approx. 200°C (400°F) till brown spots appear on the cheese.
Serve hot.

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GRILLED TOAST

Ingredients
4 bread slices
2 tbsp butter
2 tbsp tomato sauce
1 large onion (chopped)
1 large tomato (chopped)
1 large capsicum (chopped)
200 gms Pizza cheese
Salt and black pepper powder (to taste)




Method
Apply little butter on both the sides of bread.
In a microwave safe bowl steam all the vegetables at 100% power for 30 secs.
Apply sauce on one side of the bread and spread the steamed vegetables on it.
Sprinkle with grated cheese and grill at the high rack on non stick tawa / microwave safe flat dish for 10 – 15 min or till the cheese melts.
Relish with chutney and potato wafers.

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GRILLED PANEER (COTTAGE CHEESE)

Ingredients:
Paneer - 100 gms
White Vinegar - 2 tbsp
Olive oil - 2 tbsp
Lemon juice - 1 tsp
Ginger - 1/2, finely chopped
Garlic flakes - 2, finely chopped
Coriander leaves - a few, finely chopped
Butter - as required
Bread slices - as required, toasted or grilled




Method:
Cut paneer into small cubes and add salt to it.
Now mix the olive oil, lemon juice and white vinegar.
Then add minced garlic and grated ginger.
Keep this paneer mixture aside for about 2 hours.
After that grill/fry the marinated paneer cubes till they turn soft.
Sandwich the paneer cubes and some butter between two grilled bread slices.

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GRILLED CORN AND CAPSICUM TOASTIES

Ingredients 

Brown bread 8 slices
Sweet corn kernels, boiled 1 cup
Green capsicum, finely chopped 1 medium
Green chillies, chopped 2-3
Grated cheese 1 1/2 cups
Black peppercorns, crushed 7-8 


Method
Preheat oven to 180 C. Lightly toast the bread slices in the oven.
Mix the capsicum and green chillies in a bowl.
Add corn, cheese, crushed black peppercorns and mix.
Spread the stuffing mixture over the bread slices and toast them once again in the
oven till the cheese melts and the bread becomes crisp.
Serve hot immediately. 

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GRILLED CHEESE

Ingredients:
4 bread slices
1 tsp salt or to taste
1/8 tsp kali mirch powder
1/2 cup cheese-grated
chopped green chillies to taste
1 tbsp chopped coriander leaves
1 tbsp butter



Method:
Mix cheese, salt, kali mirch, coriander and green chillies.
Butter the bread slices. Place 1/2 each of the cheese mixture over two slices, on the unbuttered side.
Cover both with the other slices, buttered side on top. Grill and serve

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GARLIC BREAD

Ingredients
1 long french stick of bread
4 garlic cloves, crushed
2 Tbsp butter, softened
1 tsp dried thyme
 








Method
Preheat the oven to 180C.
First make slits along the top of the bread loaf but not cutting right through. In a small bowl, mix the garlic and thyme together.
Using a knife, place the butter in between the slits of bread.
Wrap the bread in foil paper and place in the centre of the oven for 10-15 minutes until the bread is golden.
And the hot and crispy garlic bread is ready to be served!

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CREAMY CURD TOAST

Ingredients:
4 - slices of bread
4 Tsp – curd
2 Tsp – cream
finely chopped coriander
1/2 tsp - finely chopped green chille
mustard seeds
butter
salt and pepper as per taste

Method
Add all ingredients curd, cream, chilly, salt, pepper, coriander and mix well.
Put some butter on tawa and roast the bread from both sides till it becomes crisp.
Apply the mixture on bread evenly and place another bread on it.
Put 1 tsp butter on tawa and add mustard seeds
When they start crackling, place sandwich on it and press hard.
Turnover and let it roast on the other side also.

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CHILI CHEESE TOAST

Ingredients:

8 nos. bread slices
4 nos. onions
08 nos. green chillies
20 gms green coriander
8 slices processed cheese
1 lemon
salt to taste

How to make chilli cheese toast :
Peel, mash and chop the onions.
Remove stems, mash, slit, de seed and chop green chillies.
Clean, mash and chop green coriander.
Mix all the chopped vegetables, and lemon juice and salt to it and mix it well.
Toast the bread slices under an electric toast till they become golden brown in colour.
Sprinkle the vegetables mixture evenly on the plain side of the toast and cover with the cheese slices.
Put the slices back in the toast and toast it till the colour of the cheese changes to light golden brown.
Remove the toast from toaster and cut off the edges of the toasts.
Cut each toast into two pieces and serve hot.

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CHEESE WITH ONION TOAST

Ingredients
4 slices of bread
1/4 cup of crumbled or grated cheese (cheddar or feta or amul cheese)
1/2 of a small onion (chopped finely)
2 small green chillies(chopped)
1 tbsp of coriander leaves(chopped)
1 tbsp of butter
salt
1/4tsp pepper.

Method:
Apply Butter on all the slices.
Mix all the other ingredients in a bowl.
Now put this mixture on 2 slices. And cover them with the other 2 slices.
Heat oil or butter in a pan and toast these sandwiches on both the sides.

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CHEESE TOAST

Ingredients:
1 Jar Old English Cheese Spread
1 Stick Of Butter Or ½ Cup Of Margarine
1 Garlic Clove, Minced





Cooking Directions:
Combine Butter and garlic and blend well.
Cut the crust off the bread. Cut the Bread in half.
Cover top and sides with the old English cheese spread.
Bake in a preheated oven at 350 degrees for 15 minutes. The extras freeze wells.

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CABBAGE AND PANEER TOAST

Ingredients

8 bread slices
1 cup grated cabbage
3/4 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
2 green chillies, finely chopped
butter for grilling
salt to taste




Method
Combine the cabbage, paneer, coriander, green chillies, butter and salt.
Divide into 4 portions.
Place a portion of this filling on a slice of bread.
Top with another slice of bread.
Apply butter on the outer surface of the sandwich and grill in sandwich
grill or toaster till done.
Serve hot.

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BROWN BREAD VEG TOAST

Ingredients
Brown Bread Slices
1 Onion (White one preferred)
1 Tomato
1 Cucumber
1 Capsicum
1 Green Chilly
Coriander leaves
Mint Leaves
Salt as per taste
Chat Masala as per taste
Lemon as per taste

Preparation
Finely chop onion, tomato, cucumber, capsicum, chilly, coriander and mint and mix together.
Add salt, lemon and chat masala to this mixture.
Keep it aside for 5 mins.
Meanwhile spread butter (low calorie) on the bread slices.
Place the vegetables mixture between two brown bread slices and press it.
Place this in non electric toaster and heat it on a low flame till it becomes dark brown on both sides.
Once done, cut into two pieces diagonally and serve with Tomoto Sauce.

Variations:
Can add corn, paneer, cheese
Can add Tomato Sauce to the vegetable mix before toasting instead of serving later
Also if not calorie conscious, can place cheese layer between slices

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BREAD PIZZA

Ingredients

8 bread slices, lightly buttered
1 cup grated mozzrella cheese
1/4 cup chopped basil leaves, (optional)
For the tomato sauce
4 large sized tomatoes
2 bayleaves (tejpatta)
4 to 6 black peppercorns (kalimirch)
1/2 cup chopped onions
1 tsp garlic cloves, chopped
2 tbsp tomato puree (optional)
1/4 cup tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
2 tbsp olive oil or oil
salt to taste

Method
For the tomato sauce
Blanch the tomatoes in boiling water.
Peel, cut into quarters and deseed the tomatoes.
Chop finely and keep the tomato pulp aside.
Heat the olive oil, add the bay leaves and pepper and sauté for a few seconds.
Add the onions, garlic and capsicum and sauté for a few minutes.
Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
Add the tomato purée, ketchup, sugar and salt and simmer for some more time.
Finally, add the dried oregano and mix well. Remove the capsicum, bay leaves and pepper and discard. Keep aside.

How to proceed
Toast the bread slices in a pre-heated oven at 175°C (350°F) till they are golden brown and crisp.
Spread some tomato sauce over each slice.
Sprinkle grated cheese on top and then the basil leaves.
Grill in an oven at 175°C (350°F) till the cheese melts.
Serve immediately.

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APPLE TOAST

Ingredients: 
4 slices of Bread
3 Apples (peeled, cored, and sliced)
1/2 cup Sugar
Melted Butter






How to make Apple Toast:
Grease a baking pan with butter and put the bread slices in it. 
Take a bowl and combine sugar and melted butter in it. 
Dip each slice of apple in the melted butter. 
Arrange slices of apple on top of slices of bread. 
Put baking pan in an oven. 
Let bake for about 10 minutes or until apple slices are brown and tender. 

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BLACK OLIVE PESTO SANDWICH

Ingredients

8 whole wheat bread slices, lightly buttered
8 cheese slices
a few tomato slices
1 tbsp butter
salt to taste
For the black olive pesto
12 chopped black olives
1/4 cup broken cashewnuts (kaju)
1/2 tsp freshly crushed black pepper (kalimirch) powder
1/4 cup olive oil
1/2 cup fresh basil leaves
salt to taste

Method
For the black olive pesto
Grind together all the ingredients other than the black olives,
to a smooth paste in a blender.
Add the black olives and mix well.
Divide the olive pesto into 4 equal portions and keep aside.

How to proceed
Trim the edges of the bread slices.
Spread one portion of the pesto on one slice of bread. Top with 2 cheese
slices and tomato slices and sandwich using another slice of bread.
Repeat with the remaining ingredients to make 3 more sandwiches.
Serve immediately.

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CARROT AND CELERY SANDWICH

Ingredients

8 whole wheat bread slices
1 large tomato, sliced thinly
4 lettuce leaves
salt and freshly ground black pepper (kalimirch) powder to taste
To be mixed into a filling mixture
3/4 cup grated carrot
2 tbsp finely chopped celery
1 clove of garlic (lehsun), grated
1/4 cup Eggless Mayonnaise
1/2 cup cheese spread
1/2 tsp freshly crushed black pepper (kalimirch) powder

Method
Apply a generous layer of the filling mixture on 4 bread slices.
Place a large lettuce leaf on top and then the sliced tomatoes.
Sprinkle salt and freshly ground pepper.
Sandwich each one with the remaining 4 slices of bread.
Cut each sandwich diagonally into 2 and serve immediately.

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CHEESE AND SPRING ONION SANDWICH

Ingredients

8 bread slices, lightly buttered
1 large tomato, thinly sliced
4 lettuce leaves
salt and freshly ground black pepper (kalimirch) powder to taste
To be mixed into a spread
1/2 cup cheese spread
1/4 cup mayonnaise
1 clove of garlic (lehsun), grated
2 tbsp finely chopped celery
2 to 3 spring onions with greens, finely chopped
freshly ground pepper powder to taste

Method
Place a lettuce leaf over a slice of bread.
Apply a generous layer of the spread over it.
Top with the sliced tomatoes.
Sprinkle with salt and freshly ground pepper.
Sandwich with another slice of bread.
Repeat with the remaining bread slices, tomatoes, lettuce and
spread to make 3 more sandwiches.
Serve immediately.

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CHEESE AND VEGETABLE SANDWICH

Ingredients

4 medium size hard rolls/ brun bread
butter for grilling
springs of parsley for the garnish
For the chunky vegetable spread
3/4 cup grated paneer (cottage cheese)
1/4 cup boiled and chopped carrots
1/4 cup red, yellow and green capsicum, chopped
1/4 cup boiled corn (makai ke dane)
1/4 cup green peas , boiled
2 tbsp chopped celery
1 tsp chopped parsley
2 tbsp milk
2 tbsp grated mozzrella cheese
2 tsp butter
salt and freshly crushed pepper to taste

Method
For the chunky vegetable spread
Mix all the ingredients in a pan and heat for a few minutes till the
cheese melts.
Keep aside.

How to proceed
Cut each hard roll into half. Only the bottom half is used in this recipe.
The top half may be used for some other recipe.
Scoop out the centre soft portion of each bottom half.
Brush with melted butter.
Bake in a hot oven at 200°C (400°F) for 5 minutes.
Reheat the filling and spoon a little of it in the centre of each scooped bottom half of the roll.
Garnish with a sprig of parsley and serve immediately.

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CHEESE SANDWICH

Chef's Name : Niru Gupta
IngredientsBread slices
Cheese slices or cheese sliced from a block
Mayonnaise sauce
Salt - to taste
Black pepper - to taste
Mustard
Lettuce leaves (optional)





Method
Mix mayonnaise, salt, pepper and mustard.
Spread a layer of this mixture on to two slices of bread.
Place a lettuce leaf on one of the slices (on the mayonnaise side) and cover with cheese.
Place the second slice mayonnaise side down to cover the cheese.
Cut the crusts, if you so desire and serve

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CHEESE AND CELERY SANDWICH

Ingredients

8 bread slices
1 large tomato, sliced thinly
4 lettuce leaves
salt and freshly ground pepper to taste
To be mixed into a spread
1/2 cup cheese spread
1/4 cup Eggless Mayonnaise
1 clove of garlic (lehsun), grated
2 tbsp celery, finely chopped
2 to 3 spring onions with greens, finely chopped
freshly ground pepper

Method
Apply a generous layer of the spread on the bread slices.
Place a large lettuce leaf on a slice of bread.
Top with the sliced tomatoes.
Sprinkle with salt and freshly ground pepper.
Sandwich with another slice of bread.
Repeat with the remaining bread slices to make 3 more sandwiches.
Serve immediately.

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FETA AND PINEAPPLE SANDWICH

Ingredients

4 panni or burger buns
1 large red pepper, thinly sliced
8 pineapple slices
8 slices feta cheese or paneer (cottage cheese)
4 large lettuce leaves
salt and freshly ground black pepper (kalimirch) powder to taste
butter for grilling
To be mixed into a spread
1/2 cup cheese spread
1 clove of garlic (lehsun), grated
2 tbsp finely chopped celery
salt and freshly ground black pepper (kalimirch) powder to taste

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

TipsPane 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.

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CLUB SANDWICH

Ingredients

6 slices of whole wheat bread, toasted
2 tbsp Mint and Onion Chutney
For the filling
2 lettuce leaves
8 slices of unpeeled cucumber
8 slices of tomatoes
2 chilas
For the chilas
2 tbsp whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (Bengal gram flour)
1 1/2 tbsp jowar (white millet) flour
3 tbsp chopped onions
1/4 cup chopped tomatoes
2 tbsp chopped coriander (dhania)
1 green chilli, finely chopped
salt to taste
Other ingredients
1 tsp oil for cooking

Method
For the chilas
Mix together all the ingredients in a bowl and add enough water to make a smooth batter and divide into 2 equal portions.
Heat a non-stick pan and grease it lightly with oil.
Spread one portion of the batter on it to form a thick round chila of 100 mm (4") diameter.
Cook on both sides till golden brown, using a little oil.
Repeat with the remaining batter to make 1 more chila. Keep aside.

How to proceed
Apply little chutney on all the toasted bread slices and keep aside.
Place a toasted bread slice on a flat dry surface, put one chila on it. Cover with another toasted bread slice with the chutney side facing up.
Place a lettuce leaf, 4 slices cucumber and 4 slices of tomatoes on it and cover with the third toasted bread slice.
Repeat with the remaining ingredients to make 1 more sandwich.
Cut each sandwich into 4 equal portions and serve immediately.

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GATEAU SANDWICH

Ingredients
3 strips of bread - sliced horizontally from a loaf

For the Mint Filling:
1 Tbsp blanched spinach paste
2 Tbsp mint chutney
Grated rind 1 lemon
100 gm hung curd
Salt

For the Curry Filling:
100 gm hung curd
1 tsp prepared mustard
1 Tbsp tomato ketchup
1 tsp curry powder
1 tsp garlic paste
1 Tbsp mango chutney
1 Tbsp cheese spread salt and pepper

To Finish:
100 gm seasoned hung curd
2 Tbsp mayonnaise
2 tsp butter fresh herbs Method
Butter the bread.
Combine filling ingredients for mint filling and curry filling.
Layer the sandwich with the two fillings.
Top with finishing ingredients and serve chilled.

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TOMATO, PANEER AND MINT CHUTNEY SANDWICH

Chef's Name : Aditya Bal & Devanshi
Ingredients2 brown bread slices
2 Tbsp mint chutney
2 slices of paneer
4 tomato slices
Salt to taste



Method
On a slice of brown bread slather mint chutney.
Place the tomato slices.
Then place the paneer slices and sprinkle salt.
Cover the sandwich with another bread slice. cut into half and serve.

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HERBED FOOTLONG

Ingredients

2 large french bread , sliced into 2 horizontally
1 cup grated mozzrella cheese or cooking cheese
oil for greasing
For the filling
1 cup chopped onions
1 cup chopped capsicum
4 large garlic cloves, finely chopped
2 celery (ajmoda) , chopped
1 cup chopped brinjals (baingan / eggplant) (optional)
1/2 cup boiled sweet corn (makai ke dane)
1 cup chopped tomatoes
8 tbsp tomato ketchup
1/2 cup milk
1/2 tsp dried mixed herbs
2 tbsp oil
salt and black pepper (kalimirch) powder to taste

Method
For the filling
Heat the oil in a pan, add the onions, capsicum, garlic and celery and sauté till the onions turn translucent.
Add the brinjal and corn and sauté for 4 to 5 minutes till the brinjal softens.
Add the tomatoes, tomato ketchup, salt and pepper and stir till the tomatoes soften.
Add the milk and mixed dried herbs and mix well.
Simmer till the liquid evaporates, remove from fire and cool slightly.
Divide into 2 equal portions and keep aside.

How to proceed
Spread one portion of the filling mixture on one half of the sliced French bread.
Place it on a greased baking tray.
Top with half the grated cheese and then top half of the French bread and bake in a
pre-heated oven at 180°C (360°F) for 8 to 10 minutes or till the cheese melts.
Repeat for the remaining filling, cheese and French bread to make another footlong. Serve hot.

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BAKED CORN SANDWITCH

 Ingredients

10 brown bread slices
1 cup cooked corn (makai ke dane)
1/2 cup chopped onions
2 tsp chopped green chillies
2 pinches of sugar
1 cup milk
2 cups white sauce, recipe below
4 tbsp grated cooking cheese
1 tbsp butter
salt and black pepper (kalimirch) powder to taste
For the white sauce
2 tbsp butter
2 tbsp plain flour (maida)
2 cups milk
salt and black pepper (kalimirch) powder to taste

Method
For the white sauce
Melt the butter. Add the flour and cook on a slow flame until froth appears,
while stirring throughout.
Add the milk gradually and stir continuously until the sauce thickens.
Add salt and pepper and mix well.

How to proceed
Melt the butter and fry the onions for 1 minute. Add the green chillies and fry again for a few seconds.
Add the corn, sugar and salt and ½ cup of white sauce. Keep aside.
Cut and discard the crust from the bread slices.
Cut into triangles and dip the bread triangles in the milk.
Make sandwiches using these soaked bread triangles and the corn mixture.
Arrange these sandwiches on a greased baking tray. Sprinkle a little of salt in the remaining milk and pour on top.
Add the pepper and half of the cheese to the remaining white sauce. Spread over the sandwiches. Sprinkle the remaining
cheese on top.
Bake in a hot oven at 220°C (450°F) for 20 minutes.
Serve hot.

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BAKED BREAD ROLLS

Ingredients
For The Stuffing
2 tsp oil
2 tbsp finely chopped spring onion with the greens
2 tbsp finely chopped capsicum
2 tbsp grated carrot
1/4 cup shredded cabbage
1/2 cup boiled whole wheat noodles ,
roughly chopped
1/4 cup finely chopped paneer
1 tsp soy sauce
1 tsp schezuan sauce
a pinch of sugar
salt and freshly ground black pepper powder to taste
Other Ingredients
8 whole wheat bread slices
4 1/2 tsp butter for greasing and cooking

Method
For the stuffing
1.Heat the oil in a kadhai, add the spring onions, capsicum, carrots and cabbage, mix well and sauté on a medium flame for 3 to 4 minutes.
2.Add the noodles, paneer, soya sauce, schezuan sauce, sugar, salt and pepper, toss gently and cook on a medium flame for 2 minutes. Keep aside.

How to proceed
Remove the crust from the bread slices and roll each using a rolling pin. Cover with a wet muslin cloth and keep aside.
Place 2 tbsp of the stuffing in the centre of a bread slice and roll it up tightly.
Apply some water at the edges and press to seal the stuffing.
Repeat with the remaining ingredients to make 7 more bread rolls.
Apply butter evenly on the bread rolls and arrange them on a greased baking tray.
Bake in a preheated oven at 200ºc (400ºf) for 20 to 25 minutes or till they turn golden brown in colour.

How to pack
Cool slightly, unmould and wrap in an aluminum foil or cling film or pack in a tiffin box.

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SITAPHAL RABDI

SIFY FOOD
Ingredients1 cup sitaphal pulp
2 litres whole milk
3/4 cup sugar
4 almonds
4 green pistachios, unsalted
1/4 tsp. saffron strands
1/4 tsp. cardamom powder
1 tsp. chopped fragrant red rose petals

Method
Crush almonds and pasta coarsely, or cut into thin slivers.
Boil milk in a clean heavy pan.
Simmer for ten minutes, after it starts boiling.
Stir occasionally while boiling.
Add sugar, stir till dissolved.
Take off fire, add saffron, cardamom, almonds, pastas.
Cool to room temperature.
Add sitaphal pulp, chill for 3-4 hours till very cold.
Put in individual serving bowls sprinkle very few chopped petals to garnish.
Serve chilled.
Courtesy : Saroj Kering

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ROSOGOLLA

SIFY FOOD
Ingredients1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence



Method
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold
running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.

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PAL PAYASAM

SIFY FOOD
Ingredients1 litre milk
1 cup brown broken rice
1/2 cup sugar
1/4 tsp. cardamom powder
1/2 cup condensed milk
15-20 raisins

Method
Cook the rice.
Add milk, condensed milk and sugar to rice.
Mix well.
Let is boil till payasam thickens.
Add cardamom powder and raisins.
Stir the payasam.
Serve hot or cold.

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LYCHEE KHEER

SIFY FOOD

Ingredients
1 cup chopped lychee
2 tbsp rice
1/2 tsp. cardamom powder
few drops of kewra essence
1 litre milk
1/2 cup sugar
5 pistachios crushed coarsely
10 almonds crushed coarsely

Method
Coarsely grind the rice
Wash and soak for 30 minutes
Heat milk, bring to a boil
Add rice, stirring continuously, till boiling resumes
Simmer, stirring occasionally, to keep rice from sticking to bottom
Allow rice to cook fully
Add lychee and stir for 5 mins.
Add sugar, cardamom, essence, almonds and pistachios
Stir, simmer for 2 minutes
Serve chilled

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JALEBI

SIFY FOOD
Ingredients
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle


Method
Sieve 100 gms. maida and besan together. Make a batter using warn water.
Keep aside for 24 hours. Add remaining maida and food colour and more warm water if
required.
The batter should fall easily when poured - Not too thick not too thin, keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling. Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles
about 2 inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.

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COCONUT DIYAS

SIFY FOOD
Ingredients
4 cups dry coconut powder or fine flakes
1 tin condensed milk
1 tsp. butter or ghee
1/2 tsp.cardamom powder




Method
Empty condensed milk into nonstick or heavy pan.
Add 3-1/2 cups coconut, mix well.
Cook mixture on low heat, stirring continuously.
Do not allow to scald at the bottom.
Cook till mixture leaves side of pan, and forms a soft lump.
Cool a little, till it can be shaped by hand.
Grease palms with butter.
Roll portions of mixture into pingpong sized balls.
Shape carefully into diyas, with a depression and mouth for the wick.
Coat with leftover dry coconut powder to help handling.
Place a thin long sliver of almond or pista at the mouth for wick.
Dot edge with jeera goli or cake balls.
Chill to firm into shape.

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GAJAR (CARROT) HALWA

SIFY FOOD
Ingredients
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Method
Peel and grate carrots
Put milk and carrots in a heavy saucepan.
Boil till thick, stirring occassionally.
Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista

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MOCHA COOKIES

SIFY FOOD
Ingredients450 gms. Plain flour
250 gms. Ghee soft, solidified
250 gms. Sugar powdered
40 gms. Cocoa powder
10 gms. Instant coffee powder



Method
Sieve flour once. Add coffee powder and cocoa and sieve again.
Push through all coffee and cocoa from sieve. In a large plate, take ghee, rub ith palms till soft.
Add sugar and rub again till light and creamy. Add flour and mix well with light
hands.
Shape dough into small flat patties. Place on a greased baking sheet.
Preheat oven to 160oC for 10 minutes. Place cookies on central rack.
Bake at 150oC for 10 minutes. Rotate is necessary.
Continue at 140oC for 10 minutes or till light golden brown. Cool completely on
a wire rack before storing in airtight jar.
Serve warm or cold with tea, coffee, shakes, etc.
Variation: Add chopped walnuts, chocolate chips, or even dessicated coconut
flakes, if desired. Add while mixing dough.

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CHOCOLATE COOKIES

SIFY FOOD
Ingredients
1 packet glucose biscuits
1 tbsp. cocoa powder
1 tbsp. walnuts crushed
1/2 tin condensed milk
1 tsp. cornflour
1 tbsp. butter, softened
4-5 drops vanilla essence
1/2 cup milk
1/2 cup coconut fine white flakes

Method
Put glucose biscuits in a plastic bag, crushed coarsely with rolling pin. Make a
paste of cornflour, cocoa and half the milk.
Heat remaining milk to a boil, pour into cocoa paste, mix till well blended. Empty
condensed milk, butter, essence into a large bowl. Beat till light and blended.
Add cocoa milk mixture, mix again. Add crushed biscuits and walnuts, mix well.
On a clean dusted surface, press out mixture into a square.
Mark out square piece with a knife. Allow to cool completely. Cut pieces fully.
Place in a tray on greaseproof paper and chill till well set.
Serve chilled. Store in refrigerator till required.

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CASHEW COOKIES

SIFY FOOD
Ingredients
400 gms. plain flour
400 gms. wheat flour
200 gms. cashews, powdered coarsely
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of cashews or halved cashews
1-2 tbsp. warm milk if required





Method
If ghee if not solidified, then refrigerate for some time. Take in a large deep
plate, run in circular direction with a flat palm.
Rub enough to make ghee white, fluffy and light. Sieve baking powder with
flours. Add sugar to ghee and mix till light.
Fold in sieved flours, cashew powder till well mixed. Sprinkle some milk if dough
seems too dry to hold. Mix with a light hand.
Do not knead too much or make dough gooey. Coarse dough will make better
and lighter cookies. Shape in small rounds, arrange on baking sheet.
Preheat oven to 200oC, before putting in cookies. Press on cashew bit on each
cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden.
Remove, cool on a wire mesh or rack till completely cooled. Store in airtight
container, in dry place.
Note: One may even add milk when rubbing ghee and sugar.

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BUTTER COOKIES

SIFY FOOD
Ingredients
3/4 stick of butter
1/4 cup of sugar
1 cup of all purpose flour
1/2 tsp of cardamom
1/4 cup of almonds
1/4 cup of cashews
1/4 tbsp of baking powder





Method
Add butter, sugar and baking powder in a bowl and blend it very well
To the mixture add powdered cardamom and add flour little by little so that it
blends properly.
To this add powdered almonds and cashews and mix it again.
Take a tblspn of dough and flatten it like a cookie.
Bake it in an ungreased cookie sheet for 350o about 15 mins or till it is golden
brown.

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ORANGE CAKE

SIFY FOOD
Ingredients
1 cup orange juice
3 oranges segmented, peeled and deseeded
1 cup cream
3 1/2 tbsp powdered sugar
1 tbsp orange jam
1/2 gelatine
8-10 cherries (glaced, blanched or carred)

Method
Bake sponge cake with additions (orange essence and orange colour) . Mix 1/2 tbsp sugar in the orange juice. Cut cake in 2 horizontal halves.
Soak them by sprinkling half the juice. Whip remaining sugar and cream till light and fluffy.
Do not overbeat.
Spread half the cream on the lower half. Put remaining in an icing gun.
Keep in fridge. Save 8-10 segments of orange for topping. Spread remaining over the
cream. Place other half cake on top.
Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool. Pipe a border of whipped cream. Pour gelatine in this boundary on the top. Allow to set in fridge.
Decorate by arranged orange segment and cherries. Chill for 1/2 hour before
serving.

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BLACK FOREST CAKE

SIFY FOOD
Ingredients
Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence

Method
Beat the cream over a tray of icecubes with a hand beater. Do not overbeat. It
should form soft peaks. Fold in the sugar and essence. Mix gently. Put some
icing in a icing gun leave the rest in the bowl. Keep both in the refrigerator.
Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3
tbsp syrup of cherries on each half. Allow to soak for 10 minutes.
Spread the cream icing on lower half. Transfer to a cake plate. Place the
cherries on the cream. Save a few for topping.
Place the other half on top. With icing gun decorate top edging. Spread the
chocolate flakes all over and decorate with cherries.

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PANEER CAKE

SIFY FOOD
Ingredients
1/2 gallon milk
vinegar to split milk
pinch of cooking soda
1/4 tsp. rava (sooji)
1/4 tsp. maida
1 cup sugar
cardamom powder

Method
First split the milk to make Paneer. Allow all the water to drain, till it becomes stiff.
Then to this paneer, add sooji. maida, soda, 1/2 cup sugar. Mix all very well.
In a non-stick pan, lightly grease with butter and put on low heat. Add the paneer
mixture.
Cover and let cook.
when one side is light brown, remove the cake on a plate and slide it back to the
same pan to cook the other side to brown.
Towards the other side, make chashni(sugar syrup). To the rest 1/2 cup sugar, add 1
cup water.
Add cardamom powder. When the paneer cake is done, pour hot chashni(sugar
syrup) on the top, while it still is in the heat.
Cover and let cook in slow heat for a minute.
Then off the heat and let the paneer cake cool in the room temperature. Cut into
slices and serve.

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