Vegan Peanut Butter Banana Bread

From : http://www.egglesscooking.com/2011/08/09/peanut-butter-banana-bread/

Prep time: 20 Mins Cook time: 45 Mins Yields: 12 Servings.

INGREDIENTS:
1 cup Whole Wheat Pastry Flour
3/4 cup Light Brown Sugar
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mashed Bananas (about 2 medium size)
1/3 cup Peanut Butter
1/2 cup Almond Milk
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
2 tablespoons Water
3/4 cup Vegan Chocolate Chips

PROCEDURE:
Preheat oven to 350F/180C for 15 minutes. Line a 8×4 inch loaf pan with parchment paper and set aside.
In a small bowl stir together the almond milk and vinegar; set aside. The mixture will curdle in about 5 minutes.
In a large bowl combine together the flour, sugar, baking powder, baking soda and salt.
In another bowl mix together the mashed bananas, peanut butter, curdled milk mixture and vanilla.
Pour the wet ingredients over the flour mixture and combine together. Add water as needed to get the right batter consistency. I added about 2 tablespoons of water because the batter was a bit thick.
Stir in the chocolate chips. I used coarsely chopped vegan chocolate chunks.
Pour the batter into the prepare pan and bake for about 45-50 minutes or until a toothpick inserted in the middle of the bread comes out clean. Mine was done in 45 minutes.
Remove the pan from the oven and place it on a wire rack and let cool for 15 minutes before taking out the bread from the pan. Cool the bread on the wire rack for at least 5-6 hours before slicing. Quick breads and especially banana breads taste and slice better if left undisturbed for 24 hours.

NOTES:
I used unsweetened and unsalted natural peanut butter. Those who don’t like peanut butter can substitute it with other nut or seed butters.
Any non dairy milk can be used in place of almond milk.
White vinegar can be used instead of apple cider vinegar.
Roasted peanuts can be used for some of the chocolate chips. This will give a nice crunch to the bread.

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CHEESE CHILI TOAST

From : http://www.zeekhanakhazana.com/recipe/cheese-chili-toast

INGREDIENTS
6 - 8 bread slices
50 grams processed cheese, grated
50 gms pizza cheese, grated
1 bulb chopped spring onions
Chopped coriander as needed
2 tsp chili powder
5 tsp cream

METHOD
In a bowl add cheese, pizza cheese, spring onions, cream, chili powder and mix well.
Toast the Bread slices on a pan. 
Apply the Cheese topping to the toasted bread. 
Heat the slices in the oven for 4 to 5 minutes and serve.

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GARLIC CHEESE PULL APART BREAD

From : http://www.zeekhanakhazana.com/recipe/garlic-cheese-pull-apart-bread

INGREDIENTS
2 cup all purpose flour
Salt to taste 
2 - 3 tsp finely chopped garlic
2 tsp dried basil
1 ½ tbsp butter
7 tbsp yeast soaked in milk
1 tsp olive oil
¼ cheddar cheese
Cumin powder as required 
Dried basil as required 
Oil as required 

For filling
25 gm mozzarella cheese
25 gm cheddar cheese
1 tsp cumin powder
2 tsp dried basils
2 tsp chilli flakes
For dusting
All purpose flour

For greasing
Desi ghee
For garnish
Milk

METHOD
Mix all purpose flour, salt, garlic, basil, butter, yeast paste and water in a bowl to knead a dough.
Now, mix oil in it and cover the dough with muslin cloth also keep it to rest for 1-1 ½ hours.
Meanwhile, mix mozzarella cheese, grated cheddar cheese, cumin powder, basil and red chilli flakes in another bowl to prepare a filling.
Next, rollout the prepared dough and spread the filling on it, cut it into the strips. 
After this, grease the stripes with ghee and place one stripe over the other, sprinkle grated cheddar cheese, jeera powder and basil on them.
Now, put the dough in the mould and sprinkle oil on it, also keep it to rest for 1 hour.
Next, bake it in oven at 180 ° Centigrade for 20 mins.
Garnish the prepared Garlic Cheese Pull- Apart Bread with milk.
Your Garlic Cheese Pull- Apart Bread is ready.

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FETA FILLED BREAD

From : http://www.zeekhanakhazana.com/recipe/feta-filled-bread

INGREDIENTS
100 gm feta cheese
50 gm processed cheese
6 - 7 sprig spring onion 
Crushed black pepper to taste 
250 gm dough
2 tsp olive oil
For dusting
All purpose flour
For garnish
Roasted spring onion
Olive oil
Mint leaves
Crushed black pepper

METHOD
Mix feta cheese, grated processed cheese, chopped spring onion and black pepper in a bowl to prepare a mixture.
Now, roll out the dough and fill the prepared mixture in it, roll it out again.
After this, cook the rolled out dough in the pan along with spring onion and top it with olive oil. 
Garnish the prepared bread with roasted spring onion, remaining feta cheese mixture, olive oil, mint leaves and crushed black pepper.
Your Feta Filled Bread is ready. 

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10-Min Cheese Garlic Bread

From : http://www.cookingandme.com/2013/01/easy-cheese-garlic-bread-recipe.html

Ingredients:
1 baguette 
4 tbsp of butter, softened to room temperature 
1/2 tsp of salt (if using unsalted butter) 
2.5 cups of grated mozarella + cheddar 
3 tbsp of chilli flakes 
6-8 cloves of garlic, minced 



How to Make Cheese Garlic Bread:

0. Pre-heat your oven to 300F / 180C. 

1. Slice the baguette into 3/4" thick pieces. You can go thicker or thinner as you like, I like it neither here nor there. I am grey (I didn't mean to rhyme, sorry).

2. Mix the minced garlic and butter along with salt if you are using unsalted butter. On that note, I used Amul salted butter and it was delicious, but we all know that already. Slather a good layer of butter on one side of the bread pieces evenly.

3. Add the grated cheese on top and garnish with chilli flakes. You can be as generous as you want but don't even think about being skimpy. Skimpy and cheese don't go well together. Since I was serving pizza next, I went a bit easy on the cheese for the garlic bread, but note how I didn't just make plain garlic bread, I had to add some cheese!

4. Bake in the pre-heated oven for about 5-6 mins until the edges of the bread slices turn crisp and the cheese melts. Don't let it sit in there too much even thought you are tempted because if you over-bake them, they turn out like rusk when slightly cool. 

You can use a baking tray but I didn't have any spares since I was using them for the pizza so I directly put them on the (clean!) oven racks.

5. done! Hot, spicy, cheesy garlic bread is ready in 10 mins! 

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Paneer Buns

From : http://recipe-den.blogspot.in/2013/01/paneer-buns.html

INGREDIENTS:

For dough:

Maida / All purpose flour  - 2 and 1/2 cups
Yeast - 2 tsp
Sugar - 1/2 tsp
Salt - 1/4 tsp
Olive oil - 3 tablespoons
Milk - 3 tablespoons, for brushing 

For paneer stuffing:

Oil - 2 teaspoons
Garlic Ginger  paste- 1tbsp
Onion - 1 very small no, finely chopped
Mixed vegetables( potato,beans and carrot) - 1cup finely chopped
Paneer - chopped into small cubes or grated
Chat masala - 1 1/2 tsp
Salt - to taste
Red chilli powder - 1 tsp
Coriander powder - 1 tsp

METHOD:

For paneer stuffing:

-Heat oil  add onion and fry for 1 min , add the ginger garlic paste and fry till raw smell goes. 
-Add the vegetable, salt and turmeric powder and cook for 3-4 min.Add little water cover and cook for few minutes till the vegetables are cooked.
-Once the vegetables are cooked, add the paneer and cook for 3-4 min now add the chat masala,red chilli powder and coriander powder , Mix well.Cook for another 5 min.The paneer stuffing is ready and allow it to cool.

For dough and making bun:

-Heat 1/2 cup water to lukewarm. Add sugar , salt, few drops of olive oil and yeast and mix well till everything dissolves well. Keep aside for 10 minutes for proofing. 
-In a big mixing bowl, take the flour and add the proved yeast sugar mixture. mixwell to make a soft dough.
-Knead it well for 10 minutes. Apply little olive oil and cover with a damp cloth. Keep this bowl at warm place till the dough doubles or for an hour.
-After the dough has doubled punch out the air out of the dough and mix well again. Leave aside for 1/2 hr. Divide the dough into medium balls.
-Take a dough ball and make a small disc. Place stuffing in the centre of disc and bring the edges closer to seal.
-Once all the ball are stuffed cover them with a damp cloth and leave aside for 30-40min.
-Line the baking tray with aluminium sheet. Preheat the oven to 230 Degrees C. After the buns rise again, brush buns with milk.
-Bake it for 20 minutes or till the buns turns golden brown in colour.

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RICOTTA & BASIL PIZZA BREAD

From : bbcgoodfood
Ingredients :
1 onion , finely chopped
2 yellow peppers , roughly chopped
1 tsp olive oil
2 x 400g/14oz cans chopped tomatoes
500g bag mixed grain or granary bread mix
plain flour , for dusting
10 cherry tomatoes , halved or whole
250g tub ricotta
a few basil leaves, to serve

Method :
1.Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in the oil in a large pan for a few mins. Pour in the tomatoes, season, then simmer for 10 mins.
2.Meanwhile, make up the bread mix according to pack instructions, then bring the dough together and knead a couple of times. Flour a large baking sheet and roll out the dough into a rectangle roughly 25 x 35cm. Bake for 5 mins on a shelf at the top of the oven until firm.
3.Remove from the oven, spread with the sauce, add the cherry tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins more until the base is golden and crisp. Scatter with basil and serve straight away with a green salad.

Tip
Ricotta is a mild cheese, so if you'd like your pizza to have a cheesier kick, add a good grating of Parmesan over the top.

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MOZZARELLA TOAST

Ingredients
1 crusty French bread
100 gm butter
1 tsp chopped garlic
1 Tbsp chopped garden herbs
Salt
Freshly ground black pepper
1 Tbsp chopped spring onions
200 gm mozzarella cheese - sliced




Method
Slice the bread 1" thick.
Grill on one side only.
Beat butter, garlic, herbs, seasoning and spring onion together.
Spread over the un-toasted side of the bread.
Cover with slice of cheese.
Place under a preheated grill.
Allow cheese to melt.
Serve hot immediately.

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TOMATO AND SPINACH CROSTINI

Chef's Name : Vicky Ratnani
Ingredients3 slices rye bread
Olive oil, to drizzle
4-5 leaves blanched spinach, chopped
3-4 olives, sliced
1 jalapeno pepper, chopped
1 tomato, sliced
9-10 slices buffalo mozzarella cheese
8-10 basil leaves
Black pepper, to taste
Salt, to taste



Method
Sprinkle some olive oil on the rye bread slices. Bake in the oven for 3-4 minutes at 190 degrees C.
In a bowl mix spinach, olives and jalapeno. With your hand mash them a little.
On the crusty rye bread place the spinach mixture. Place the tomato slices. On top of them place the cheese slices.
Top with basil leaves, salt and pepper.
Drizzle some olive oil.
Bake for 4 minutes in the oven at 190 degrees C

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TARAKA BREAD SNACKS

Chef's Name : Manju Malhi
Ingredients2 Tbsp vegetable or olive oil
1/4 tsp mustard seeds
1 onion, peeled and chopped
2 green chillies, seeded and chopped
1/4 tsp turmeric
1/2 tsp sugar (optional)
1/4 tsp ground cumin
1/4 tsp salt
1 Tbsp yogurt
1 tsp lemon juice
4 slices bread, cubed
Fresh coriander leaves, to garnish
1 tomato, chopped

Method
Heat the oil in a small saucepan, then add the mustard seeds. Once they have popped, tip in the onion and chillies and stir for a minute.
Then add the turmeric, sugar, cumin and salt and continue to fry for 1 minute. Pour in the yogurt and lemon juice, stirring continuously.
Lastly, fold in the bread carefully so that it doesn't crumble too much.
Cook for 2 more minutes, then serve sprinkled with coriander and chopped tomato.
Tip: Dollop some extra yogurt over the finished dish to cool it.

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BREAD CUTLET

by dharmista
Ingredients:
Bread slices-8
Vegatables -
(Potato,carrot,peas-boiled &
mashed)-750 gms
paneer(grated)-100 gms
Onion-3(chopped finely)
Green chilli-5
coriander leaves
Oil-for deep frying
salt-to taste

Method:
Heat oil in a pan. Now add chopped onions, chillies and fry till the onions turn golden brown.
Now add the boiled vegetables and fry till the colour changes.
Now add the grated paneer. Now garnish them with coriander leaves and keep aside.
Now heat Oil in a separate pan for deep frying the cutlets.
Now take one bread slice, cut the borders and wet it in a bowl of water.
Strain the excess water and place one tbsp of fried vegetables at the center of the bread . Cover the vegetables by the bread on all its sides. Now put these bread balls in the hot oil and deep fry them till it turns into golden brown.
Serve hot with tomato sauce and mint chutney.

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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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