Cheesy Rings

Ingredients:

Bread - 16 slices

Onions - 2 (medium)

Capsicum - 1

Tomato - 1

Soy Chunks - 1/4 cup

Cheese - 100 gm

Pepper Powder - 1 tsp

Salt - As per taste

Tomato Ketchup/Sauce - 2 tbsp

Butter - 2 tbsp


Method:

1.  Cut each slice of bread into rounds using a lid or round cutter.  Thus, you will get 16 bread disks.  I used multigrain bread for this recipe.  You can use any bread of your choice.

Out of the 16 bread disks, keep aside 8 disks and cut a smaller circle in each of the remaining bread disks to form a ring.  So, 8 round bread disks and 8 bread rings are in hand with us now.  Keep aside.  Save the center smaller rounds of the rings for later use in another recipe.

2.  Finely chop onions, tomato, and capsicum.  Grate cheese.  Boil 1/2 cup water and add soya chunks and switch off flame and squeeze out the excess water.  Crumble the soft soya chunks coarsely.

3.  Mix together the chopped onions, chopped tomatoes, chopped capsicum, crumbled soya chunks, half of the grated cheese, pepper powder, salt, 1 tbsp of tomato ketchup/sauce to form a filling mixture.  Keep aside.

You can add any other spices of your choice to satisfy your taste buds, viz., chilli flakes, italian mixed herbs, etc.

4.  Make an applying paste by mixing together butter, 1 tbsp tomato sauce, 2 tbsp grated cheese, and salt.

5.  To assemble, take a round base bread disk and apply the butter mixture evenly on one side.  Place a bread ring on the butter applied base.  In the center, place about a tbsp of filling mixture.  Spread some grated cheese all over the ring portion of the bread.  Assemble all the other slices of breads in the same manner.

6.  Preheat oven for 10 minutes at 200 degrees C.  Grease a baking tray with butter or oil and place the assembled cheesy rings on the tray and bake at 200 degrees C for 15 minutes or until golden brown and the cheese melts.

7.  Crispy baked cheesy bread rings are ready to be served.

You can assemble the cheesy rings and refrigerate them until the time they need to be baked and served hot for your family or your guests and friends.

Bread Dosa/Oothappam (Instant Dosa Recipe)

Source:

Adapted from Cook with Smile 

Ingredients:

Bread - 4 to 6 slices

Rava - 1/2 cup

Rice Flour - 3/4 cup

Thick sour curd - 3/4 cup

Green Chilli - 1

Rock Salt - 1 tsp

Cumin Seeds - 1 tsp

Chopped Coriander Leaves - 1 tbsp

Mustard Seeds - 1/4 tsp (tempered in oil)

Onions - 2, chopped

Carrot - 1, grated (optional)

Pepper Powder - 1 tsp

Table (Powdered) Salt - 1/2 tsp

Method:

1.  Soak the bread slices in just enough water for 2 to 3 minutes.  I did this process directly in the big jar of my mixie.

2.  When the water is absorbed, add rava, rice flour, chilli, curd, rock salt, cumin seeds to the soaked bread in the mixie and grind to a smooth batter adding enough water to grind.  Do not add too much water.  It should be of an oothappam batter consistency.

3.  Transfer it to a large bowl and check for consistency.  Add water if necessary to get pouring consistency.

4.  Add the chopped coriander leaves and tempered mustard seeds to the dosa/oothappam batter and mix.

5.  In a plate, mix the finely chopped onions and grated carrots and keep aside.

6.  In a bowl, mix pepper powder and table salt to make a seasoning powder and keep aside. 

7.  Heat a tawa.  Pour a ladle of batter in the center and spread it in circular motion with the ladle to make it an oothappam.  Immediately, sprinkle about half a handful of chopped onions and grated carrot mix all over the spread batter and top it with the seasoning powder (pepper and salt mix).  Press lightly the topping so that it sticks to the dosa/oothappam.  Drizzle a few drops of oil around the dosa/oothappam.  Cover with a lid and cook on medium flame for 1 to 2 minutes.  Flip over and allow to cook for a minute.

Serve hot with a chutney of your choice, sambhar, chutney powder (idli podi), or a pickle.

My Notes:

The quantities mentioned in this recipe make 8 to 10 dosas.

To make thin plain dosas, add more water to the batter to make it of a pouring consistency and make thin and crispy dosas by spreading enough on the tava.

A variation to the thin plain bread dosa is to add sauted onions and curry leaves and mixing it with the batter to make it onion bread dosa.

Toppings can be any of your choice, viz., corn, tomatoes, mixed veggies, capsicum, etc. etc.  but make sure the toppings are added before the oothappam gets cooked.

Any bread - white, brown, multigrain, buns, etc. fresh or old can be used.

Generally, I do not remove the brown edges of the bread slices to make these dosas.  It is optional for you to remove them.

Any seasonings or flavorings (eg. pepper powder) can be used of your choice.  Even idli powder can be sprinkled on top of the dosa batter.  If using that, omit additional salt.

Bread Rawa Toast

Source:

Mrs. Bhargavi Dogiparthi


Ingredients:

Rawa - 1 cup

Curd - 1 cup

Red Chilli Powder - 1/2 tsp or as desired

Green Chilli Paste - 1/2 tsp

Salt - 1 tsp

Tomatoes - 1 (finely chopped)

Onion - 1 (finely chopped)

Coriander Leaves (finely chopped) - 1 tbsp

Bread - 10 to 12 slices

Ghee/Oil - To toast


Method:

Mix all the ingredients above (except bread and ghee/oil) together into a thick paste.  Keep aside for 10 minutes.  Apply 1 tbsp of this onto one side of a bread slice and place on a hot tawa (with the paste applied side down).  Toast on low flame using ghee or oil as desired.  Flip over and toast the other side.  When golden brown on both sides, remove from the tawa.  Serve hot with tomato sauce.