Chilli Cheese Toast

Growing up in India, Chilli Cheese Toast was served often at “tea time”, when we would have a snack along with a cup of hot tea at about 4 o’clock in the afternoon.  Cheese toasts originally were deep-fried – needless to say they were delicious!  No one thought about calories back then or about all that fat we were consuming!

As time went by, a healthier version was created – lighter but as flavorful and quick to prepare. The toasts are perfect for lunch on a cold day along with a salad or soup, or served as an appetizer.

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 Ingredients

4 slices of firm whole wheat bread

2 cups finely shredded sharp cheddar cheese

2 tablespoons butter, room temperature

1 tablespoon all-purpose flour

2 tablespoons finely cut onions

2 tablespoons finely chopped cilantro

1-2 finely chopped green chillies

1/2 teaspoon salt

1/4 teaspoon dry mustard powder (or a mustard spread)

 

Preparation

Place the bread in the oven, on broil, to brown one side of the bread.

Mix the remaining ingredients to a smooth paste.

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Apply the cheese spread to the side of the bread which was not toasted.

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Place under the broiler until light brown.

Cut into quarters or in half.

Serve immediately.

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Ricotta Rasmalai


I started cooking much more and looking for quick and easy recipes soon after I moved to the US, 40 something years ago! One of the easiest dessert recipes I came across back then was Rasmali made with ricotta cheese.  I’ve found that it is easy to pair with Indian or Western food.

It’s a simple summer dessert as it is light and also delicious with strawberries, blueberries or peaches. Depending on your preference you can vary the amount of sugar that you use.  It is also a great recipe to make in advance as it is best eaten chilled.

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Ingredients

16 ounces whole milk ricotta cheese

3/4 – 1  cup sugar

1-2 cups half and half

chopped almonds for garnish

Fruit (optional)

 

Preparation

Heat the oven to 350 degrees.

Mix the ricotta cheese with the sugar. Spread in a 8″ x 8″ pyrex dish or cake pan.

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Bake for 45 minutes till it is light brown.

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Cool. Cut into squares and add the half and half. Refrigerate.

Serve with chopped almonds and fruit if desired.

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