A SIMPLE loaf of bread can be transformed into interesting varieties of snacks. Serve them at tea time or as starters before meals. They can be simple open sandwiches with the usual toppings of cheese and chutnies or those with unusual fillings and shapes.
Filling 3 (Carrot cream)
Finely grated carrot ½ cup
Thick curd 1 tbsp
Salt, pepper and mustard powder to taste
Method:
Cut horizontal slices from the loaf. Remove the crust from the slices. Apply butter on one side.
Mix ingredients of all three fillings to get three soft and easy-to-spread fillings.
Apply these on a slice evenly on the buttered side. Roll carefully the slices (from the narrow end) into a roll. Wrap in a moist cloth, keep in the fridge to chill for at least for an hour.
Take out the roll before serving time and cut 1½ cm thick slices to get pinwheel sandwiches.
* * *
Moong and mushroom fingers
Ingredients:
Slices of bread 4
Moong dal paste ½ cup
Crushed boiled corn ¼ cup
Chopped boiled mushrooms ¼ cup
Wheat flour 1 tbsp
Roasted, crushed peanuts 1 tbsp
Sugar 1 tsp
Finely chopped spring onions with green leaves 1 tbsp
Paste of coriander root, garlic and green chillies 1 tbsp
Salt to taste
Oil for deep frying
Method:
Cut each slice into three long pieces. Mix all ingredients to prepare the moist topping. Apply the topping evenly on each bread finger.
Heat oil and slip in the slice with the topping paste facing the oil. Fry till golden on both sides. Serve hot with ketchup.
* * *
Herbal French bread cuts
Ingredients:
Thick slices of French bread 6
Olive oil 6 tsps
Mixed dry Italian herbs 1 tsp
Minced garlic 2 tsps
Salt, pepper and red chilli powder to taste
Method:
Mix all the ingredients in the oil. Apply evenly and lavishly on the slices. Toast in grill or oven until golden and very fragrant. Serve hot.
* * *
Bow pasta squares
Ingredients:
Bread toasted, cut each
into 4 squares 4 slices
For tomato paste:
Tomato ketchup ¼ cup
Chilli sauce 1 tbsp
Finely chopped mint leaves 1 tsp
Pinch of salt
Bow shaped pasta, boiled 16 pieces
Olive oil 2 tsps
Mixed Italian herbs ¼ tsp
Little grated cheese
Method:
Mix the ketchup, sauce, mint and salt in a bowl. Apply this on the toasted bread squares. Sprinkle a little cheese.
Take the oil and Italian herb in a plate.
Toss all the pasta in. Pick each pasta piece and arrange on the prepared bread squares. Grill for a few minutes before serving time.
* * *
Bread pakoras
Ingredients:
Slices of stale bread 4
Thin buttermilk ½ cup
Oil for deep frying
For the besan:
Besan ¾ cup
Turmeric and hing A big pinch
Red chilli powder ½ tsp
Salt to taste
Ajawain seeds 1/4 tsp
Method:
Remove the crust from the slices and cut each one into six or nine pieces. Dip each piece into the buttermilk. Slightly squeeze and keep ready on a plate.
Mix all the ingredients of the besan and add water to make batter for the pakora. Dip each bread piece and deep fry till golden. Serve hot with chutney.
JYOTI NIKUNJ PAREKH
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