Online edition of India's National Newspaper
Sunday, Apr 06, 2003

About Us
Contact Us
Magazine Published on Sundays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |


Printer Friendly Page Send this Article to a Friend

Go the whole loaf


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.

Pinwheel sandwiches


Large fresh bread loaf
Butter to apply on one side of the bread slice

  • Filling 1 (Pink potato)

    Boiled and finely mashed
    potatoes cup
    Beetroot juice 1 tsp
    Salt and pepper to taste
    Mayonnaise sauce 1 tsp

  • Filling 2 (Green peas chutney)

    Boiled mashed green peas cup
    Green chilli minced
    Lemon juice 1 tbsp
    Salt to taste

  • Filling 3 (Carrot cream)

    Finely grated carrot cup
    Thick curd 1 tbsp
    Salt, pepper and mustard powder to taste


    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 1 cm thick slices to get pinwheel sandwiches.

    * * *

    Moong and mushroom fingers


    Slices of bread 4
    Moong dal paste cup
    Crushed boiled corn cup
    Chopped boiled mushrooms 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


    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


    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


    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


    Bread toasted, cut each
    into 4 squares 4 slices
    For tomato paste:
    Tomato ketchup 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 tsp
    Little grated cheese


    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


    Slices of stale bread 4
    Thin buttermilk cup
    Oil for deep frying
    For the besan:
    Besan cup
    Turmeric and hing A big pinch
    Red chilli powder tsp
    Salt to taste

    Ajawain seeds 1/4 tsp


    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.


    Printer friendly page  
    Send this article to Friends by E-Mail


  • Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education | Book Review | Business | SciTech | Entertainment | Young World | Quest | Folio |

    The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
    Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

    Comments to :   Copyright 2003, The Hindu
    Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu