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Crispy Bread Cups

Crispy Bread Cups
Recipe type: Breakfast
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
A sumptuous bread delight!! these tasty calcium rich cups can equally work well as appetizers to a main meal.
  • For The Toast Cases
  • 8 slices whole wheat bread
  • 3 tsp low fat butter
  • For The Filling
  • 1½ cups corn (makai ke dane) , cooked
  • 2 tbsp chopped onions
  • 2 tbsp chopped capsicum
  • 2 tsp finely chopped green chillies
  • 1 cup low fat milk
  • 1 tbsp cornflour
  • 1 tsp oil
  • salt to taste
  • For Baking
  • 4 tsp grated processed cheese
  1. For the toast cases
  2. Remove the crust from the bread slices.
  3. Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.
  4. Roll out a little and press into the cavities of a muffin tray which is greased with butter.
  5. Brush with melted butter and bake in a hot oven at 200°c (400°f) for 10 minutes or until crisp.
  6. For the filling
  7. Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
  8. Add the capsicum and green chillies and fry for 1 minute.
  9. Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.
  10. How to proceed
  11. Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°c (400°f) for 5 to 10 minutes or until the cheese melts.
  12. Serve hot.
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