Paneer Chilli Cheese Fingers

Paneer Chilli Cheese Fingers

From   Sunny Side Up

Prep: 20 minutes

Cook: 30 minutes

Method: Easy

Course: Starter

Type: Fusion

These paneer topped fingers make excellent starters

Ingredients

  • Cottge cheese (paneer), crumbled 200 gms
  • White/Brown bread 8 slices
  • Butter to grease
  • Medium onion, chopped 1
  • Fresh coriander leaves, chopped 1 tbsp
  • Green chillies, chopped 2
  • Medium green capsicum, chopped 1
  • Salt to taste
  • Black pepper powder 1 tsp
  • Tomato ketchup as required
  • Cheese spread 2 tbsps
  • Cheddar cheese / processed cheese, grated 100 gms

Methods

  • Preheat the oven to 200º C (400º F). Grease a baking tray lightly with some butter.
  • Take cottage cheese in a bowl, add onion, coriander leaves, chillies, capsicum, salt and pepper powder and mix well together.
  • Lay the bread slices on the worktop and spread the ketchup on them evenly.
  • Apply some cheese spread on the top of ketchup. Top that up with the cottage cheese mixture.
  • Sprinkle lots of grated cheddar cheese to cover the filling.
  • Place the bread slices on the baking tray in a single layer, keep the tray in the preheated oven and bake for 10-15 minutes.
  • Bring the tray out and cut all the slices into 3 fingers each, arrange them on a serving plate and serve immediately.
Bagels

Prep: 2 hours 35 minutes

Cook: 25 minutes

Method: Moderate

Course: Starter

Type: Fusion

Key Ingredients:

  • Refined flour
  • Dried yeast
  • Castor sugar
  • Egg
  • Caraway seeds
  • Black sesame seeds
  • Poppy seeds

A favourite breakfast snack of the Americans

Ingredients

  • Refined flour 3½ cups + to dsust
  • Active dry yeast 2 tsps
  • Castor sugar 1½ tbsps
  • Salt 1½ tsps
  • Oil 2 tsps + to grease
  • Egg 1
  • Caraway seeds (shahi jeera) 1 tbsp
  • Black sesame seeds (kale til) 2 tbsps
  • Poppy seeds (khuskhus) 1 tbsp

Methods

  • Take yeast in a small bowl, add castor sugar and ¼ cup warm water, mix and set aside to activate.
  • Take flour in a mixing bowl, add salt, activated yeast and a little water and mix till it forms a dough.
  • Dust a little flour on the worktop, put the dough on top of this and knead with your palms and fingers for 6-7 minutes. Keep the dough in a clean bowl, cover with a damp muslin cloth and set aside to prove for 1-2 hours.
  • Divide the dough into equal portions and shape them into round balls. Make a hole in the centre to look like a medu vada. Let them rest for 10 minutes.
  • Preheat oven to 180º C.
  • Heat plenty of water in a deep non-stick pan, add oil, mix and let it come to a boil.
  • Grease a baking tray with some oil and dust with some flour.
  • Put the bagels into the boiling water, let them cook for about 1 minute, pressing lightly with a slotted spoon. Drain and keep them on the baking tray.
  • Break the egg into a small bowl and whisk it with a fork. Brush the egg over the bagels.
  • Sprinkle caraway seeds, black sesame seeds, poppy seeds over the bagels. Keep the tray in the preheated oven and bake for 20 minutes.
  • Take them out of the oven, place them on a serving platter and serve immediately with a bowl of fresh cream cheese.
Banana Walnut French Toast

Banana Walnut French Toast

Prep: 15 minutes

Cook: 20 minutes

Method: Moderate

Course: Starter

Type: Fusion

Key Ingredients:

  • Bananas
  • Walnuts
  • White bread slices
  • Eggs
  • Honey
  • Milk
  • Whipped cream

French toasts enhanced with bananas, walnuts and honey

Ingredients

  • Ripe bananas, peeled and thinly sliced 3
  • Walnuts, roughly chopped ½ cup + to decorate
  • White bread 8 slices
  • Eggs 4
  • Wild honey 2 tbsps
  • Milk 1 cup
  • Icing sugar 1 tbsp
  • Butter to cook
  • Whipped cream 1 cup
  • Blueberries to decorate

Methods

  • Distribute the banana slices equally between 4 bread slices spread on the worktop. Drizzle some honey over them, sprinkle some walnuts and drizzle some more honey. Cover with the remaining 4 bread slices to make 4 sandwiches.
  • Take milk in a mixing bowl. Break the eggs into it, add icing sugar and whisk them together.
  • Heat a little butter in a non-stick pan. Dip the banana sandwiches in the egg mixture one at a time. Place it in the pan and shallow fry, turning sides, for 3-4 minutes or till both sides are evenly done and golden.
  • Keep them on serving plates. Take whipped cream in a piping bag and pipe some cream over the French toasts. Decorate with blueberries and walnuts and serve immediately.
Bread and Eggs Upma

Bread and Eggs Upma

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Bread loaf
  • Eggs
  • Onions
  • Potatoes
  • Tomatoes

Scrambled eggs add taste and nutrients to this bread upma

Ingredients

  • Bread loaf, thickly sliced and cut into small cubes 1
  • Eggs, scrambled 3
  • Oil 2 tbsps
  • Cumin seeds 1 tsp
  • Green chillies, slit 2
  • Garlic cloves, chopped 8
  • Medium onions, sliced 2
  • Medium potatoes, cut into small cubes 2
  • Medium tomatoes, chopped 3
  • Turmeric powder 1 tsp
  • Coriander powder 2 tsps
  • Red chilli powder 1 tsp
  • Garam masala powder 1 tsp
  • Salt to taste

Methods

  • Heat oil in non-stick pan, add cumin seeds and let them change colour.
  • Add garlic, green chillies, garlic and onions and saute till onions are translucent.
  • Add potatoes and tomatoes and saute till potatoes are half done.
  • Add turmeric powder, coriander powder, red chilli powder and garam masala powder and mix well.
  • Sprinkle a little water and add salt and mix well. Cook it for 7-8 minutes. Add bread and toss till the bread is well coated with the masalas. Add scrambled eggs and toss.
  • Transfer into a serving bowl and serve immediately.
Bread Pakoda with a Zucchini Twist

Bread Pakoda with a Zucchini Twist

Prep: 15 minutes

Cook: 10 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Bread slices
  • Zucchini
  • Gram flour
  • Beaten yogurt
  • Sweet tamarind chutney
  • Spicy mint chutney

Bread slices spread with sweet tamarind chutney and mint chutney, stuffed with zucchini slices and batter fried

Ingredients

  • White bread 4 slices
  • Medium yellow zucchinis, cut into thin round slices 2
  • Gram flour 2 cups
  • Salt to tase
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Cumin powder 2 tsps
  • Carom seeds (ajwain) ½ tsp
  • Beaten yogurt 1 cup
  • Sweet tamarind chutney as required
  • Spicy mint chutney as required
  • Oil to deep-fry
  • Black pepper powder to taste
  • Tomato ketchup to serve

Methods

  • Take gram flour in a mixing bowl, add salt, red chilli powder, turmeric powder, cumin powder, carom seeds and hung yogurt and mix well. Add a little water and whisk to a smooth batter. The batter should neither be runny nor too thick.
  • Heat sufficient oil in a kadai.
  • Apply the sweet tamarind chutney generously on 4 bread slices. Spread spicy mint chutney generously on the remaining 4 slices.
  • Arrange the zucchini slices on the slices spread with tamarind chutney. Sprinkle a little salt and pepper powder over the zucchini slices. Cover with the slices with mint chutney, the chutney side facing the zucchini slices and press gently.
  • Trim the edges of the bread gently and then cut each sandwich into 2 triangles.
  • Dip each triangle in the gram flour batter and gently slide into hot oil and deep-fry till golden. Drain on absorbent paper.
  • Arrange the pakodas on a serving platter and serve hot with a bowl of tomato ketchup.
Broccoli Paranthas

Broccoli Paranthas

Prep: 40 minutes

Cook: 30 minutes

Method: Easy

Course: Starter

Type: Fusion

Key Ingredients:

  • Whole wheat flour
  • Broccoli

Paranthas stuffed with a flavourful broccoli mixture is a taste you will not forget

Ingredients

  • Whole wheat flour 2 cups
  • Salt to taste
  • Oil to cook
  • Stuffing
  • Broccoli florets 10 to 12
  • Medium onion, chopped 1
  • Green chilli, finely chopped 1
  • Red chilli powder ½ tsp
  • Cumin seeds 1 tsp
  • Carom seeds (ajwain) ½ tsp
  • Fresh coriander leaves, finely chopped 1 tbsp
  • Salt to taste

Methods

  • Take whole wheat flour in a mixing bowl, add salt and mix. Add water gradually and knead into a soft dough. Cover the dough with a damp cloth and rest for 15 minutes.
  • Boil sufficient water in a deep non-stick pan, add broccoli florets and salt and boil for 3 minutes.
  • Drain water and chop the florets finely. Place them on a cloth and squeeze out the excess water.
  • Transfer the broccoli into another mixing bowl, add onion, green chilli, red chilli powder, cumin seeds, carom seeds, coriander leaves and salt and mix well.
  • Divide the filling into equal portions. Divide the dough into equal portions. Shape each dough portion into a katori, place 1 filling portion in it, bring the edges together and press together to seal.
  • Roll out each stuffed ball into a parantha.
  • Heat a non-stick tawa, place one parantha at a time on it, and cook, turning sides and drizzling a little oil on it till both sides are equally done.
  • Arrange the paranthas on a serving platter, place a dollop of butter on each and serve hot with a bowl of thick yogurt and a bowl of pickles.