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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Whole Wheat Naan

Many years ago I came across a recipe for whole wheat bread rolls and the ingredients seemed similar to a Naan recipe I had also discovered.  This recipe seemed so simple that I adapted it to making an easy and quick version of Naan which so many of my friends have asked me for over the years.

I have used this simple recipe to teach my 12 year old grand daughter to measure out the ingredients- both dry and liquid- as this recipe does not have to be very precise. In fact she was home early from school today and I asked her to help me make the Naan – it was a good way to teach her to roll out the balls and roll them into rounds.

A healthy variation to the naan is to add chopped spinach to the ingredients.

 

Whole Wheat Naan

1 tablespoon yeast, added to 3 tablespoon warm water, set aside for 5 minutes

2 tablespoon sugar

3 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 cups whole wheat flour ( I use King Arthur white whole wheat flour )

2 cups all purpose flour

1/2  cup oil

2 cups buttermilk

Preparation

Note: If you do not have buttermilk on hand a good substitution is adding 2 tablespoon white vinegar to the 2 cups milk. Set aside for 5 minutes.

Preheat oven under broil placing the rack one shelf below the top.  I use a pizza stone so it can be preheated in the oven, but feel free to use a baking sheet.

Mix all the above ingredients to a large bowl and mix with a spoon. If the dough is too soft and sticky add about a little of both flours till you get a soft dough. Set aside for 15 minutes.

 

 

 

Mix all of the above ingredients in a large bowl with a spoon. If the dough is too soft and sticky add a little of both flours until you get a soft dough. Set aside for 15 minutes.

 

Make into small balls (the size of a lemon) and roll into 1/8 thick  rounds.

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Place rounds on the pizza stone or baking sheet and place under the broiler.

Check after 1-2 minutes, when starting to puff up, turn the Naan around and let the other side start to brown.

Remove and cover with a kitchen towel, and repeat with the remaining rounds.

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This naan freezes well and it is so convenient to have.  To reheat, sprinkle with a little water and place in hot oven for a minute.

Variation:  Add 2 cups of chopped spinach to the dry ingredients , and follow the same method as above.  You may need to add more flour to the dough as the spinach gives out a little water after it is chopped.  To make the chopping easier, I pulse the spinach in the food processor till it is coarsely chopped.

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