Ingredients

6 slices fresh sandwich bread
1 carrot grated
1 potato grated
1 cucumber grated
1 tbsp. cabbage grated
1 capsicum grated
1 tbsp. butter
1 tbsp. cheese grated (cream or processed)
1 tbsp. corn flour
1 cup milk
1/2 tsp. black pepper
salt to taste

Method

Melt the butter. add all vegetables.
Stir fry for 3-4 minutes.
Dissolve corn flour in the milk. Add to the vegetables, stirring continuously.
Add the salt, pepper, cheese and cook, stirring continuously till thick and creamy.
Cool the mixture for 10 minutes.
Pile onto each slice and grill in a hot oven for 5-7 minutes till the bread gets crisp.
Eat hot with ketchup or chilli garlic sauce.

Ingredients

4 round slices of cucumber
4 slices boiled potatoes
4 slices carrot
2 slices oval or round bread (brown or white)
1 tsp. mint leaves chopped
1 tsp. tomato sauce
1/2 tsp. chilli sauce
1 pinch sugar
1 tbsp. butter
1 tbsp. cheese or paneer grated

Method

Heat half butter in nonstick pan, add vegetables, stir fry till tender.
Add mint, chilli sauce, salt to taste, sugar.
Stir and cook till moisture evaporates.
Butter slices of bread with remaining butter, keep aside.
Arrange overlapping slices of carrot, zucchini and potatoes.
Use two slices of each vegetable over one bread.
Garnish with grated cheese and drops of tomato sauce.
Grill in oven or over tawa for 3-4 minutes till bread is crisp.
Serve hot.

Ingredients

3 brown bread slices
3 similar sized white bread slices
2 medium sweet potatoes, boiled, peeled
1/2 cup cabbage, finely shredded
1 tsp. mixed herbs (basil, rosemary, oregano, etc.), crushed
1 sprig fresh mint leaves chopped
1/4 cup eggless mayonnaise
1 tbsp. butter
1/2 tsp. sugar
salt to taste
pepper to taste

Method

Slice sweet potatoes into thin rounds, keep aside.
Sprinkle sugar, a small salt, on cabbage, keep aside for 5 minutes.
Mix mint leaves into mayonnaise.
Butter both sides of all slices, grill till crisp and golden.
Arrange sweet potato rounds on one side of brown bread slices.
Sprinkle mixed herbs over them.
Spread mayonnaise over the slices.
Sprinkle salt, pepper, shredded cabbage over it.
Place a slice of grilled white bread slice over it.
Cut very carefully into 2 triangles.
Serve hot and crisp with chilli garlic or tomato sauce.

Ingredients

4 slices fresh milk bread
1 ripe alphonso mango, peeled
butter to apply on bread

Method

Slice mango into flat rounds, discard stone.
Chill slices till required.
Make crisp toasts of bread slices.
Apply butter on one side, while still hot.
Place butter side up.
Arrange mango slices on 2 of four toasts.
Two layers also may be place.
Top with remaining toast, buttered side down.
Press gently, cut into triangles with a very sharp knife.
Serve immediately.
Note: The above dish must be served immediately. The whole charm is in the crisp

hot buttered toasts, with chilled mango! So make as and when required only.

Ingredients

6 large slices sandwich bread
1/2 cup fine vermicelli, broken
1 tbsp. ghee
1 cup milk
1/2 cup sugar powdered
1 cup fresh cream
1/4 tsp. cardamom powder
2-3 drops vanilla essence
butter for buttering bread slices
For garnishing:
1 tbsp. chopped almonds
1 tbsp. chopped pistachios

Method

Melt ghee in a deep saucepan.
Add vermicelli, stir fry on low till aroma exudes.
Add milk, allow to cook.stirring and making sure there are no lumps.
When all milk is absorbed, and vermicelli is cooked but firm, take off fire.
Allow to cool completely, or even refrigerated for 10-15 minutes.
Fluff up and loosen with a fork, leave aside till required.
Beat cream essence, sugar, in a chilled bowl, till thick and peaks form on top.
Add vermicelli, mix gently.
Place dollops of mixture onto toasted bread slices
Cut into triangles, serve.
Serve crisp with hot milk, coffee or tea.

Ingredients

1 cup cabbage shredded fine
1 carrot cut in thin juliennes
2 garlic pods
1/2 piece ginger
1/2 tbsp butter
salt to taste
1/4 tsp pepper powder
2 slices sandwich bread

Method

Heat the butter in a skillet.
Add the cabbage and carrot.
Stir fry till tender.
Add salt, pepper, garlic and ginger stir and remove.
Cool the mixture.
Place a spoonful of the mixture on a slice of bread.
Place the other slice on top of it.
Grill in a pre-heated oven (sandwich toaster may also be used).
Remove when golden brown and sprinkle with fine grated cheese while still hot.
Serve with tomato ketchup or mexican sauce.

Ingredients

6-7 slices sandwich bread
1 small cucumber
1 tomato sliced into thin rounds
1 boiled potato sliced into thin rounds
1 med capsicum sliced into thin rounds
1 onion sliced into thin rounds
2-3 salad leaves
butter to apply on bread
2-3 cubes amul cheese

Mix together:

2 tbsp tomato ketchup
1/2 tsp crush red chilli
1/2 tsp finely chopped mint leaves
1/2 tsp finely chopped garlic
1/2 tsp finely chopped coriander

Method

Apply some butter on both sides or bread slices. Arrange on an oven mesh-tray.

Apply some ketchup mixture on each. Leave sauce behind to top.

Arrange first salad leaves, then onion, potato, tomato capsicum and cucumber.

Top with thin slivers of cheese finally dot with ketchup mixture.

Preheat oven to 300 degree Celsius.

Grill the sandwiches till the bread get toasted and cheese melts well.

Cut into triangles with pizza cutter serve hot.

Ingredients

Soft uncut bread one loaf
1 tbsp green chutney
butter
2 tbsp cheese grated
1 cup finely chopped mixture of onions, tomatoes and cucumber

Method

Cut the bread into long rectangles by cutting horizontally.
Hold each slice over boiling water for a few seconds to soften.
Press lightly with a rolling pin on a work surface.
Apply butter, then chutney on each slice.
Sprinkle the vegetable mixture all over sprinkle cheese over it.
Carefully roll from on end towards the other as tightly as possible, without breaking

the bread. Secure with toothpicks if required to hold.
Chill rolls for an hour in the fridge, wrapped in a moist cloth.
Remove toothpicks, cut into 1/2 circles and serve with spicy tomato sauce and

french fries.

Ingredients

4 slices bread
2 tbsp cheese spread or grated cheese
1 small onion, chopped
2 green chilies, chopped
Few coriander leaves, chopped
Salt to taste
Oil for deep frying

Method

Wet the bread with small water and squeeze out all the water.

Break the squeezed bread to small pieces in a plate.

Add grated cheese, chopped onion, green chilies, coriander leaves and salt to the
bread.

Mix all the above well so that the mixture resembles a dough.

Roll out into equal balls.

Deep fry and serve hot with ketchup or chutney.

Makes 8 to 10 pieces.

Ingredients

1 medium potato (cut in very small pieces)
1 large tomato (pureed)
a few curry leaves
4 green chilies
1 cup water
5 – 6 bread slices
1 1/2 tsp oil
salt to taste
a pinch of turmeric
few coriander leaves for garnish

Method

Take a skillet and heat the oil, then add the cut potato, cut green chilies and the
curry leaves.

Lower the gas and cover the skillet for a couple of minutes to let the potatoes cook.

After the potato is cooked add the pureed tomatoes and fry it for 5 min or till it dries
a small bit, then add the water, salt and turmeric and let it boil.

When it starts boiling add the whole slices one by one, pushing it on side so as all
slices get soaked nicely.

Now simmer for 5 – 7 min and when ready serve with chopped corridor on top.