7 November, 2015
Pumpkin Corn Fenugreek Toast
Before we start cooking some cool information for toast can be found on https://en.wikipedia.org/wiki/Toast
Ingredients:
- Brown bread slices : 2
- Grated pumpkin: 1 cup
- Chopped fenugreek leaves (methi leaves): 1 cup
- Boiled and roughly crushed corn: 1/4 cup
- Chopped spring onion: 3 tablespoons
- Green chili paste: 1 teaspoon
- Ginger paste: 1/2 teaspoon
- Garlic paste: 1 & 1/2 teaspoons
- Salt to taste
- Garam masala(Indian spices) 1 teaspoon
- Lemon juice: 1 teaspoon
- Chopped coriander leaves: 1 & 1/2 teaspoon
- Boiled and mashed potato: 1 small
- Olive oil: 1 & 1/2 teaspoon
- Extra oliive oil for bread: 2 teaspoons
Serves: 4 pieces
Time: 20 minutes
Preparation:
- Heat oil in pan, add garlic paste and saute for few seconds.
- Add chili and ginger paste and sauté for some time.
- Add grated pumpkin, corn and cook for 5 minutes by covering it with lid.
- Add fenugreek leaves,salt and garam masala and cook for few minutes.
- Then add spring onion and potatoes. Turn off heat.
- Add lemon juice and coriander leaves and mix properly. Apply olive oil on both sides of bread and spread 2 table spoons of stuffing on it.
- Apply olive oil or butter on grill or toaster and keep bread slice on it.
- Make both sides crispy. Garnish with coriander leaves and serve with green mint and coriander chutney.
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