there are two main reasons...my love for food and a practice...either to write a book on cookery or open a resto or both...ok now I dont cook very bad...infact I do manage to make food palaptable...
what I have given below are my recepies....no copies from anywhere...that I wanted to share with you
Try one of these...or try both...they will give u success...and perhaps if u dont find something..just avoid using it...or replace it with something more tasty
ok now this is a simple cheese toast...but try sprinking pizza seasoning and some chilly flakes after using some or any cheese on the bread slice...toast it till golden brown on the tava and volia.....u have a fragrant cheese toast for breakfast. (it makes my sunday really tasty)
the next one is a bit complex...I usually use these dumplings as an accompaniement in soups...jab sunday ko saara family fish khata hain...
3 slices of bread
1 cheese cube flaked
a clove of garlic
one teeny weeny onion
a slice of ginger
a handful or less of coriander
salt to taste
roughly shread all the ingredients (excluding cheese) and crumb/ mince them fine in the oven
remove the mix
divide the mix equally in six parts
divide cheese into six parts
mould each part into small paari
fill it with cheese and close
roast all of them (without an ounce of oil) till there is a golden brown hue on both the sides of the dumplings
Voila they are ready
You can use them as dumplings by adding them before serving the soup
My personal preference:
- they taste amazing straight out of the tava. a bit hard bready crust and moist fragrant bread...and its heaven when u bite right inside to get the hot melted cheese..
- Hot with chilly garlic or equally fiery schezwan sauce...as a cocktail snack or starter
Afterall this decision is left to you...if the dumplings stay for that long in the first place
