Monday, May 17, 2021

Cheese Chili Toast

Perfect for brunch these Cheese Chili Toasts have layers of cilantro chutney, cheese, peppers and a special blend called sandwich masala. 

They are crisped in the oven and served with some ketchup on the side.


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Summers are almost here and we are getting ready for recipes that are perfect for a picnic or something that comes together wonderfully for a barbecue evening.

One of the best things fo summer are definitely sandwiches. They are super customizable, easy to make and delicious. 

What is Chili Cheese Toast?

An easy to make snack or appetizer, this toast recipe has all the delicious ingredients like melty cheese, chili and chutney. 

These are inspired from the street side vendors of Mumbai that serve delicious cheese chili toasts made using white sandwich bread. 

Instead of the bread slices a used a whole loaf of buns. That way it is easy to make 12 sandwiches at once, can be baked in the oven and is great to serve the family at once! 

What you need to make these


Buns: I used Brioche buns for this recipe. They are soft yet sturdy to hold the filling, crisp up really well and are great for all kinds of sandwiches. 

Using whole wheat or white buns is a great idea too. Or even sourdough buns if you can find them. 

I was making a big batch and used the entire stack of 12 buns at once. The same recipe can be made using any number of buns. 

Peppers: I used all the three colored peppers for the recipe. Using only one kind of peppers will work too.

Using sweet peppers will result in a sweet-ish sandwich. Use bell peppers for this recipe instead. 

Onions: Adding a lot of crunch to the recipe, I like to add onions. They can be skipped or substituted for leeks or green onions too.

Chutney: An essential ingredient of the recipe is the cilantro chutney. A mix of cilantro, green chili, ginger and spices; this chutney works as the sauce in the recipe.

It adds so much flavor and taste plus a hint of spice. The chutney can be made at home using this recipe or can be bought from the Indian store or online. 

Sandwich Masala: A special blend available for sandwiches, this masala is almost like a must-have for the recipe. 

It adds a lot of flavor and taste to the recipe. If you can totally not find this, add some roasted cumin powder to the recipe. 

Butter: An essential ingredient of any Mumbai sandwich, salted butter is the preferred one. I have used it to top the bread and inside. 

Garlic: In this recipe I added some minced garlic to the butter for flavor. Adding some dried herbs is an option too.  

 

Frequently asked questions

Can bread slices be used for this recipe?

Yes definitely. The sliced bread sandwiches can be made in the oven or in the sandwich maker. 

If using bread, try and get rustic white or sourdough bread. They toast up really well. 

Should green chili be added to the recipe?

If you like your sandwich super spicy, add some minced or diced green chili to it. It will definitely result in a delicious yet hot version. 

I used cilantro chutney that was quite spicy. As a result I left out more chili from the recipe. 

What cheese works best for the recipe?

Any cheese slice or shred that melts well is perfect. Here I have used a mix of shredded mozzarella and cheddar cheese. 

They melt wonderfully and give the sandwich a great taste too. 

Tips and Notes

  • The recipe works well for any kind of buns or bread slices. Pick something like brioche, sourdough or white to crisp up well.
  • The seasoned butter adds a lot of taste and would be a great add to the recipe. Try not to skimp on that. 

  • Use slices or shredded cheese that would melt well. A mix of mozzarella and cheddar works well. 

  • Add minced or sliced green chili for extra spice in the recipe. 

Step by Step Instructions

1- Preheat oven to 375 F. Melt the butter and mix in minced garlic and 1 tsp sandwich masala. 

2- Slice the buns from the middle. Place the bottoms on a baking tray.

3- Spread half the seasoned butter. 

4- Spread the chutney to cover the buns well.

5- Place an even layer of onions and peppers. Sprinkle the sandwich masala all over. 

6- Top with the cheese blend. 

7- Place in the preheated oven for 10 minutes. Remove once the cheese melts. 

8- Place the bun tops and brush the remaining seasoned butter. 

9- Bake for another 5 minutes and serve. 


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Yield: 12 sliders
Author: Smruti
Cheese Chili Toast

Cheese Chili Toast

Perfect for brunch these Cheese Chili Toasts have layers of cilantro chutney, cheese, peppers and a special blend called sandwich masala. They are crisped in the oven and served with some ketchup on the side.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

  • Brioche Buns 12
  • Cilantro Chutney 1/2 cup
  • Diced Onions 1/4 cup
  • Diced colored peppers 1/2 cup
  • Sandwich masala 3 tsp
  • Shredded Mozzarella and Cheddar Cheese 1/2 cup
  • Garlic 3-4 cloves, minced
  • Butter 4 tbsp

Instructions

  1. Preheat oven to 375 F. Melt the butter and mix in minced garlic and 1 tsp sandwich masala.
  2. Slice the buns from the middle. Place the bottoms on a baking tray.
  3. Spread half the seasoned butter.
  4. Spread the chutney to cover the buns well.
  5. Place an even layer of onions and peppers. Sprinkle the sandwich masala all over.
  6. Top with the cheese blend.
  7. Place in the preheated oven for 10 minutes. Remove once the cheese melts.
  8. Place the bun tops and brush the remaining seasoned butter.
  9. Bake for another 5 minutes and serve.

Notes:

  • The recipe works well for any kind of buns or bread slices. Pick something like brioche, sourdough or white to crisp up well.
  • The seasoned butter adds a lot of taste and would be a great add to the recipe. Try not to skimp on that. 
  • Use slices or shredded cheese that would melt well. A mix of mozzarella and cheddar works well. 
  • Add minced or sliced green chili for extra spice in the recipe. 

Saturday, May 8, 2021

Dabeli Bruschetta

A delicious take on Dabeli; this Bruschetta recipe uses spiced potato and an array of toppings on toasted sourdough bread. It is perfect as an appetizer or to serve at a party!


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase.

Indian street foods are delicious and always a treat. Whether it is chaat, dabeli, sandwiches or vada pav; these street eats taste best from the vendors compared to restaurants!

I love making different versions of street foods and serving them in a different way. This recipe is inspired from Dabeli or Double Roti; an amazing snack or appetizer. 

What is Dabeli?

Dabeli is an Indian snack made by stuffing seasoned potatoes with chutney, onions, peanuts and pomegranate in buttered bread and toasting it to a golden brown color. 

A popular street food, Dabeli is mostly found in Gujarat and Maharashtra. A lot of street food vendors in Mumbai are specialists in making this and serve out hundreds of dabeli in a day! 

Inspired from this, I decided to make an open version in the form of a bruschetta. Call it open dabeli or Dabeli toast; it is delicious and easy to make. 

What you need to make this Dabeli Bruschetta?

  • Bread: The starting point of this recipe is the bread. Given that the bread is toasted or baked, I like to use sourdough or rustic white bread. They hold up well and crisp up on toasting.
  • Potato Mixture: Made using boiled and mashed potatoes with a special spice mix called Dabeli masala; this potato mixture is typical for dabeli and this recipe. It has a sweet, salty and sour taste. I used store bought masala for this but the same can be made at home too. 

  • Chutney: The recipe uses a sweet tamarind and dates chutney, a spicy garlic chutney and a spicy cilantro chutney. These can be store bought or made at home. To make them at home, try these recipes.

  • Toppings: For this toast recipe I have used peanuts, sev, chopped onions, pomegranate and tutti-frutti. 

Frequently asked questions

Can these be made in advance?

The chutney and the potato mixture can be made in advance. It is best to assemble and bake the bruschetta immediately before serving. 

If you are making it for a party, assemble everything and keep it ready. Bake the breads just ahead of serving.

Can whole wheat bread be used for this?

Definitely. Though I like that rustic white and sourdough toasts well and becomes crisp. I would recommend using them but whole wheat works too.


How to get it right each time

  • Use sourdough or rustic white bread for the recipe. It holds up really well.

  • Tutti-frutti or pomegranate can be skipped if you are unable to find it. They add a lot of sweet taste to the recipe and a pop of color. 

  • The recipe makes 12 medium sized breads. If the size of bread you are using is different, the number will change. 

  • The amount of potato topping depends on how much you like it. Add a LOT if you like or stick to just a couple of spoons.

Steps

1- In a mortar pestle add chopped garlic, red chili powder and salt.

2- Mix and press everything well so the garlic is mashed completely and is mixed with red chili powder and salt. 


3-Heat oil in a pan and add cumin seeds. Once they pop add the dabeli masala. 

4- Add boiled and mashed potato to the pan.


5- Mix well and ensure the potato gets coated with the masala. Turn down the gas and set aside.

6- Place in a preheated oven at 375 F for 10 minutes. Remove once the bread is crisp.

7- On the bread slices add a tsp of spicy chili cilantro chutney, garlic chutney and sweet tamarind dates chutney.


8- Spread the chutney so that the bread is covered with it.

9- Add 3-4 tbsp of potato mixture on each breads and spread it well. 


10- Top with sev, chopped onions, masala peanuts, pomegranate, tutti-frutti and chopped cilantro. 



Yield:
12 slices
Author: Smruti
Dabeli Bruschetta

Dabeli Bruschetta

A delicious take on Dabeli; this Bruschetta recipe uses spiced potato and an array of toppings on toasted sourdough bread. It is perfect as an appetizer or to serve at a party!
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

For the toppings

Instructions

  1. In a mortar pestle add chopped garlic, red chili powder and salt.
  2. Mix and press everything well so the garlic is mashed completely and is mixed with red chili powder and salt.
  3. Heat oil in a pan and add cumin seeds. Once they pop add the dabeli masala.
  4. Add boiled and mashed potato to the pan.
  5. Mix well and ensure the potato gets coated with the masala. Turn down the gas and set aside.
  6. Place in a preheated oven at 375 F for 10 minutes. Remove once the bread is crisp.
  7. On the toasted bread slices add a tsp of spicy chili cilantro chutney, garlic chutney and sweet tamarind dates chutney.
  8. Spread the chutney so that the bread is covered with it.
  9. Add 3-4 tbsp of potato mixture on each breads and spread it well.
  10. Top with sev, chopped onions, masala peanuts, pomegranate, tutti-frutti and chopped cilantro.

Notes:

  • Use sourdough or rustic white bread for the recipe. It holds up really well.
  • Tutti-frutti or pomegranate can be skipped if you are unable to find it. They add a lot of sweet taste to the recipe and a pop of color. 
  • The recipe makes 12 medium sized breads. If the size of bread you are using is different, the number will change. 
  • The amount of potato topping depends on how much you like it. Add a LOT if you like or stick to just a couple of spoons.


Created using The Recipes Generator

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Sunday, May 2, 2021

Royal Rose Falooda

Summer's BEST treat; Royal Rose Falooda is a great drink or dessert!
 
Plump basil seeds, cooked silky noodles and rose syrup give this drink an amazing taste and texture along with nuts, jelly, ice cream and whole milk.


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase.

Summers are almost here and we are loving all the drinks we make through the warm days. While there is chaas, lassi and various fruit based sodas, falooda is a personal favorite for sure. 

My favorite memories of falooda have to be at the various restaurants in Mumbai, India like Shiv Sagar and Shabri. They serve the BEST Pav Bhaji and falooda I have ever had. 

When the server walks towards the table with a tall glass full of delicious ingredients; it is a great sight. And when everyone on the table orders one, the tray full of 6-8 glasses is a delight to watch! 

Video Recipe

What is Rose Falooda?

Faluda or Falooda is a popular dessert in India and is generally served in tall glasses with multi-colored layers. The mix of flavors and textures within a single glass is simply great.

The most popular falooda flavor is definitely 'Rose'. This flavor is generally at the top of the list at restaurants and is the most ordered flavor too! 

The basic ingredients in all the flavors remain same, save the syrup. The rose flavored syrup gives the falooda a deep pink color and lots of flavor. 

A glass full of milk, rose syrup and other ingredients can easily be called as a dessert and so the recipe works as both; a drink and a dessert.

What you need to make this Falooda?

Rose Syrup: The key ingredient in the recipe is the sweetened flavoring syrup. It adds a pop of color and so much taste. 

I have used Kalverts in the recipe. Rooh Afza is a very popular brand to use too.

Milk: Whole milk is used in the recipe to make sure the drink is rich and creamy. Using any low fat milk will result in a thinner version and will not be as rich as full fat. 

Sabja Seeds: Sweet Basil seeds adds so much texture to the drink. Similar to chia seeds, these tiny seeds are soaked in water to bloom. These are also called Takmaria.

Once bloomed, they can be used in any recipe. These tiny seeds have cooling properties making them perfect for summer drinks. 

Plus, they are rich in fiber, omega-3 and full of minerals. A spoon of these seeds do go a long way in terms of health benefits and flavor.

Chia seeds can be used if these are not available.  

Thin Noodles: Known as Falooda Sev, these yellow noodles are cooked in hot water till soft and used in the recipe. 

Made from arrow root or sago starch, these are quick to cook, super silky and perfect for falooda. They turn light yellow on cooking and once added to the drink, they tend to take the rose color from the syrup.

If these are not available, vermicelli cooked in water can be used. 

Ice-Cream: Vanilla ice-cream works best for this recipe. However, adding kulfi or strawberry and rose ice cream works too. 

I have used Vanilla ice cream here. 

Jelly: An optional ingredient in falooda, I love jelly (jell-o) in mine. It adds a pop of color and a sweet sour taste too.

Generally strawberry jelly is used in the recipe. A combination of different colored jelly can be used too.

Nuts and Rose petals: Used for garnish, nuts like pistachios and dried rose petals are great to add to the recipe. 

Frequently asked questions

How to get the ombre look for the falooda?

Falooda tastes great in any way that it is made! 

However, it does look super pretty when made with the ombré effect. To get that, start with the jelly, basil seeds and falooda sev. Then add milk and pour the rose syrup. 

Top with ice cream to get a deep pink color at the base and transition to white at the top!  

How to cook the jelly for the recipe?

To ensure the jelly is made well, use only half the water as mentioned on the package. 

That way, it cubes up well for the falooda.

Can the ingredients be made ahead of time?

Yes indeed! The easiest way to plan for making falooda is to make the sev before hand, soak the basil seeds and make the jelly.

These can easily be made a day before and refrigerated till ready to use. 

How to get it right each time

  • Use whole milk in the recipe. Lower fat content milk will not give the falooda the required creaminess. Sweeten the milk if desired.
  • Ice cream is an optional ingredient but it adds so much flavor! Try kulfi, rose flavored ice cream or stick to vanilla ice cream for the recipe.
  • Serve the drink in a tall glass. The layers look pretty and the final product is perfectly portioned in a thin tall glass. 

  • The ingredients like basil seeds and sev can be made a day before. Jelly is best made a day in advance or even a couple of days before. 

Steps

1- To cook the falooda sev, heat 1 1/2 cups water till it boils. Add the sev, stir and cook for 4-5 minutes till the sev is soft. Drain and set aside.

2- Soak the takmaria or basil seeds in water for 30 minutes. Use hot water to speed up the process. Once they become translucent, drain and set aside.

3- In a tall glass add jelly. Top with basil seeds.

4- Add the cooked Falooda Sev.

5- Add the milk. Do not stir. 

6- Pour in the rose syrup. 

7- Place a scoop of vanilla ice-cream on top.

6- Add chopped nuts and dried rose petals on it. Serve with a straw and a long spoon. 


Yield: 2
Author: Smruti
Royal Rose Falooda

Royal Rose Falooda

Summer's BEST treat; Royal Rose Falooda is a great drink or dessert! Plump basil seeds, cooked silky noodles and rose syrup give this drink an amazing taste and texture along with nuts, jelly, ice cream and whole milk.
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Instructions

  1. To cook the falooda sev, heat 1 1/2 cups water till it boils. Add the sev, stir and cook for 4-5 minutes till the sev is soft. Drain and set aside.
  2. Soak the takmaria or basil seeds in 1/2 cup water for 30 minutes. Use hot water to speed up the process. Once they become translucent, drain and set aside.
  3. In a tall glass add half the jell-o. Top with half the basil seeds and falooda sev.
  4. Add 1 cup milk and pour in 2 tbsp rose syrup.
  5. Place a scoop of vanilla ice-cream on top.
  6. Add chopped nuts and dried rose petals on it. Serve with a straw and a long spoon.

Notes:

  • Use whole milk in the recipe. Lower fat content milk will not give the falooda the required creaminess. Sweeten the milk if desired.
  • Ice cream is an optional ingredient but it adds so much flavor! Try kulfi, rose flavored ice cream or stick to vanilla ice cream for the recipe.
  • Serve the drink in a tall glass. The layers look pretty and the final product is perfectly portioned in a thin tall glass. 
  • The ingredients like basil seeds and sev can be made a day before. Jelly is best made a day in advance or even a couple of days before. 
Created using The Recipes Generator

DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.