CHILLI CHEESE TOAST

Yesterday my sister in law visited us with her family. She is a complete foodie and always has a standard request to make something that she has not eaten whenever she has visited us. Now that was easy coz her visits are not so frequent.
Since they were coming over in the afternoon by around tea time finger food was the best. So thought of making Chilli Cheese Toast, Moong Methi Pakode and Gavhale ......Sharing with you Chilli Cheese Toast and also links for the other two recipes ......

Moong Methi Pakode - http://paripoornapaksiddhi.blogspot.in/2014/05/moong-methi-pakode-green-gram-fenugreek.html
Gavhale Barfi - http://paripoornapaksiddhi.blogspot.in/2014/10/gavhale-barfi-hand-rolled-indian-pasta.html

CHILLI CHEESE TOAST

INGREDIENTS

Onion minced	1 no large
Capsicum finely chopped	¼ no.
Tomato deseeded and finely chopped	1 no.
Processed cheese / mozzarella grated	1 ½ cup
Mix herb / oregano	½ tsp
Chilli flakes	1 ½ tsp
Pepper pdr	½ tsp
Milk	2 – 3 tbsp
Coriander leaves chopped	2 – 3 tbsp
Bread slices	8 – 10 slices

METHOD:

1.       Mix together onion, capsicum, tomato along with mix herb / oregano, chilli flakes, pepper pdr and coriander leaves.

2.       Toss it very well.

3.       Add into it the grated cheese and again mix it up well.

4.       Pour in a few tbsp of milk to make the cheese mix of spreadable consistency.

5.       Keep it covered for approx. 30 minutes, allow all the flavours to intermingle with each other.

6.       Generously apply and spread the cheese mix onto the bread slices.

7.       Toast them on a griddle covering with a lid on top till the cheese melts and the bread slice is toasted crisp from below. You can also do this in an oven, but I find the griddle pretty handy.

8.       Make sure your flame is low or the bread may burn.

9.       Cut diagonally to form triangles. Serve with tomato ketchup.

10.   In this recipe salt is deliberately not added as there didn’t seem any need, the cheese provided enough salt. Even though if you do feel the need then add in ….but sparingly.

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