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Indian Style Crostini
Main Ingredients | Bread loaf, Melted butter |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- ½ bread loaf
- Melted butter for brushing
- Salt to taste
- Crushed black peppercorns to taste
- 1 tablespoon oil
- ½ teaspoon mixed seeds (mustard seeds, fenugreek seeds, cumin seeds, fennel seeds and onion seeds)
- 1 medium onion, finely chopped
- 1 green chilli, finely chopped
- 2 medium tomatoes, blanched, peeled and finely chopped
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 3-4 curry leaves
- 2 teaspoons chopped fresh coriander leaves
- ¼ cup cream cheese
- Fresh mint sprigs for garnishing
Method
- Preheat oven to 180° C.
- Wrap the bread loaf in cling film and freeze for 30 minutes.
- Thinly slice the loaf.
- Line a baking tray with an aluminium foil and place the bread slices. Brush some melted butter and sprinkle some salt and crushed peppercorns on top. Cover with another aluminium foil.
- Put the tray into the preheated oven and toast for 5 minutes.
- Heat oil in a non-stick pan. Add mixed seeds and sauté till fragrant. Add onion and sauté till translucent.
- Add green chilli and sauté for 30 seconds. Add tomatoes and sauté for 1 minute. Add chilli powder, coriander powder, turmeric powder, salt and crushed peppercorns and sauté for 1-2 minutes.
- Add ¼ cup water, mix and cook for 2-3 minutes. Add torn curry leaves and mix. Add coriander leaves and mix well.
- Spread some cream cheese on the toasted bread slices. Sprinkle some crushed peppercorns, put some tomato mixture on top.
- Serve garnished with mint sprigs.
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