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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MUSHROOM TOAST

From : Indianfoodforever
Ingredients:
100 gm mushroom
50 gm cottage cheese (paneer)
1 tomato (tamatar)
1 capsicum (shimla mirch)
1 tsp coriander leaves (dhania patti)
2 tbsp butter
1/2 cup curd (dahi)
2 tbsp fresh cream
1/4 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
4 bread slice

How to make mushroom toast :
Grate cottage cheese.
Finely chop mushroom, tomatoes, capsicum and coriander leaves.
Cook bread slices in a toaster.
Heat butter in a pan and fry mushroom, capsicum and tomato in it for 2 minutes.
Then add cottage cheese, red chilly powder, curd and salt.
Stir continuously and cook until water dries up. Then remove it from the flame.
Apply this mixture over the toast and garnish with coriander.
Serve them hot.


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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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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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