Capsicum Toast

This recipe is probabaly one among my first experiments during my good old school days. I learnt about it from a friend of mine and wanted to try it. Though the recipe is very very simple, myself being a complete stranger in kitchen ended up with lumpy dough like uncooked white sauce. Well good old memories.

makes: 4 sandwiches
1 capsicum, any color (or a mix of green, yellow, bell pepper), diced
1 medium onion, diced
1 tomato sliced into rounds
2 tsp plain flour
1 cup milk
3 tbsp butter or olive oil (I prefer butter)
salt & pepper to taste
For Indian spicy taste you can also add 1 chopped green chilli

8 White or brown bread(for health counscious people) slices

1. Heat half of the butter, add diced capsicums & onion & saute them for 2 to three minutes so that they are slightly cooked but still crispy.Remove.
2. Heat remaining butter & saute the plain flour . You can see it foaming when done. It will again take 2 to 3 min.
3. Add milk little by little stirring continuously prefarably with a whisk, so that no lumps are formed. Cook until thick (spreadable on bread). Add seasoning & sauted vegetables. Mix well.
4. spread some of the white sauce mixture on a bread slice, place tomato slice on top & cover with other bread. If you want you can brush the outer parts of the bread with butter for a buttery toast. Repeat foe remaining breads.
5. Grill in a sandwich maker until brown. Serve warm with ketchup or any sauce of your choice.

Chilli cheese toast

This is another instant & tasty snack, ideal for break-fast, great as soup accompaniment. I adapted this recipe from my favourite chef Tarla Dalal's recipe for "cheese topping on toast".

4 white bread slices

a good knob of butter

1/2 cup grated cheese(I reduced from the original recipe)

1/2 medium sized onion very finely chopped

1 1/2 tsp green chilli sauce

salt to taste

Cut the bread into any shapes you like. Place the slices on a greased bake dish. Mix in all other ingredients & spread evenly on the bread slices. Bake in a hot oven until crisp.