Bread slices 5-6 Chillies green 2-3 coriander Tomato 1 Curry leaves 4-5 Butter 1tbspn curd 2 tbspn Salt to taste

Cut the bread slices into square pieces. Keep aside Take 1tbsp of butter add mustard seeds when hot allow to splutter then add green chillies add curry leaves. Add tomato pieces allow it to heat to 3-4 min then add salt & chilli powder to taste. Then add the bread pieces mix it properly then add curd. Mix it well cover it for 1-2 min. Snacks ready to serve

Soak the bread in a little water for few min.-squeeze out the water & crumble thoroughly Heat the oil and fry the mustard seeds Add onion and curry leaves until the onions are light pink in color. Add the tomatoes, green chilies and ginger and cook for one min. Add the crumbled bread, tom. Ketchup, lemon juice, coriander leaves. & salt & cook for 1 min.

Boil the potatoes, peel and smash them and keep aside. Add Dhania powder, jeera powder, sauf powder, red chilli powder salt as per taste and keep aside. Heat 1 Tsp oil in a pan and add mustard seeds, jeera seeds, chopped green chilies little salt and freshly cut coriander leaves and keep aside. Take a lid of a stainlesteel container and cut the bread slice with that so that it is cut into a round shape. Apply tomato sauce to one side and potato mix to the other side. Take another slice and apply any one of the chutney put the two slices together with the sauce – chutney side. Heat the tawa and brush it with oil. Put the bread slice with the potato mixture on the tawa and apply curds on the top portion. Pour oil over the sides of the bread and cover with a lid and cook on a medium flame for 5-6 minutes or until the potato mixture is evenly roasted. Remove from fire and serve hot.

Mash the potatoes & put in a bowl. Lightly soak bread in water & squeeze the water thoroughly & put in the mashed potatoes bowl. Remove the peanuts skin & separate in 2 halves & put in the bowl. Put all the above ingredients & mix nicely like a dough. Take little piece from the dough & form oval cylindrical shaped rolls. Flat the cutlet rolls by hand. Take a frying pan. Put 3 to 4 tablespoon of oil each time you fry the cutlets. Spread oil throughout the frying pan as you do for a dosa or omelets & keep 6 to 7 cutlets & on a slow flame fry it. No need to deep fry. When the lower side turns golden brown., turn the cutlet roll upside down so that the upper side gets fired well. When both sides turn golden brown remove in a plate with tissue on it so excess oil gets soaked. Serve hot with Ketchup or chutney. Note: You can prepare cutlet rolls & store in a airtight box in fridge & fry when required.

Boil the potatoes, peel and smash them . Add dhania powder, jeera powder, sauf powder, red chilli powder salt as per taste mix well and keep aside. Heat 1 Tsp oil in a pan and add mustard seeds, jeera seeds, chopped green chilies little salt and freshly cut coriander leaves Add this seasoning to the curds. Take a lid of a stainlesteel container and cut the bread slices with that so they are in a round shape. Take one bread slice and apply tomato sauce to one side and potato mix to the other side. Take another slice and apply the coriander chutney. Put the two slices together with the sauce - chutney side. For coriander chutney, just grind 1 bunch of fresh coriander leaves with 2-3 green chillies, salt and 1/2 rind lemon juice. Heat the tawa and brush it with oil. Put the bread slice with the potato mixture on the tawa and apply curds on the top portion. Pour oil over the sides of the bread and cover with a lid and cook on a medium flame for 5-6 minutes or until the potato mixture is evenly roasted. The upper portion of the bread will slightly bulge when it is cooked.It looks like an Idli. Hence the name BREAD IDLI. Remove from fire and serve hot. VARIATION : We can use mint chutney or onion chutney or chilli sauce in the place of coriander chutney according to one's liking.

Boil potatoes, peal of the skin, and mash it. Add boiled green peas,some coriander leaves, ginger/garlic paste, green chillies paste, sugar, lemon juice, garam masala, salt to mashed potatoes. Mix it well and set aside. Now on a sandwich bread spread evenly above mixture on one side. The mixture layer should not be more than 1/4 cm of thick. Sprinkle some of the Arrow-root powder on it and lightly press the mixture so that it binds with the bread. Repeat same with other breads and keep aside. Heat a pan on medium flame, sprinkle some oil to make the pan surface oily. ( Do not put too much of oil ). Now toast the bread on both side with mashed potato mixture side first. Toast until it becomes golden brown on both side. Repeat with all other breads. Once the bread are toast , spread tomato ketchup on it, sprinkle chopped onions, some amount of sev and two or three coriander leaves. Cut the toast in to two and serve hot.

Sieve maida and bengal gram flour separately and keep aside. Peel banana and mash it with curds, sugar, salt and baking soda. First, add bengal gram flour and then enough maida the curds can take. Knead well and make a lump of the dough. Apply 2 tsps of oil to it and keep under cover for 4-5 hours. Then shape portions of the dough into balls of big lime size, flatten them into small thick rounds. Deep fry them in hot oil till golden brown. Serve hot with chilli sauce or ketchup.

Preheat oven to 425 degrees (F). In a medium skillet saute onions until they start to brown. Add thawed spinach, salt and pepper and garlic. Stir and heat for a minute. Add cheese and mix so that it coats all the mixture. Add milk and stir until it thickens (10 mins.) Once thick set aside to cool. The mixture should be thick and somewhat dry. Roll out 1 puff pastry into a 12" thick square. Using a pizza slicer, cut into Sixteen - 3 inch squares. Put cooled filling into the centre of each square and fold two opposite corners of each square up over the filling, pinch together firmly and twist into shapes. Place on a baking sheet and brush with butter or egg wash for shine. Then Bake at 4000 for 18-20 minutes.

Make the bread into very small pieces. Add all the above ingredients into it except water. Add a little water just to make it a dough. Keep for 15-20 min. Heat oil in a vessel. Make small balls out of this dough & put in the vessel. Fry till it gets brownish. That's it. Here is a tasty dish. I bet none will guess it's bread. Try this out & let me know if u like it.

Rub bread with your hands to disintegrate it fully in a pan. Add milk. Boil and keep stirring on medium or low heat to mix the bread in milk. If you see any lumps, crush them with a ladle or spatula whatever you are using for stirring. When they blend well add custard and stir well. cook the mixture and keep stirring. it should not stick to the bottom of the pan.. When it becomes thick, add sugar to it and stir and mix well. Make it thicker (its should be really thick) on low-medium heat. In another pan or steel utensil or mould, caramalise sugar by putting the pan with the sugar on low flame and them medium. Pour the thick mixture you made before on the caramel sugar and cool the mixture. Then put it in the fridge. in a hurry, you can put a little bit of warm pudding in the freezer, but dun forget to take it out after 15-20 mins!!! Transfer the pudding in a little deep dish and serve chilled.

Make the green chutney by processing all the ingredients required for the chutney in a blender.Use a bit of water if required but make sure the chutney is not too watery.It should be of spreadable consistency. Take a slice of bread,spread butter and the green chutney on it. Take another slice of bread,butter it on both sides,and spread tomato sauce on the top of the second slice.Place the second slice on top of the first. Take the last slice of bread,spread butter and chutney on it and put it face down on the second slice. Now gently coat the entire sandwich with mashed bread from all sides and enclose the sandwich completely(like a box). Roll the "box" in semolina and shallow fry it on a griddle with a little oil.Be careful when turning it over as the potato coating may come off. Shallow fry till the potato coating starts turning brown.Then cut the "box" along the diagonals and serve hot with sauce or chutney. The sandwich looks stunning because of the green and red colours.You may increase the number of layers and fillings as you like