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.



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)



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

Mix the remaining ingredients to a smooth paste.


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


Place under the broiler until light brown.

Cut into quarters or in half.

Serve immediately.


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


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.



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.


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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