Paneer and Capsicum On Toast


by
Paneer and Capsicum on Toast, cheesy and spicy paneer mixture stuffed between crispy toast rounds, topped with cheese and baked.

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Fresh cottage cheese with crisp capsicum and succulent onions, coated with more cheese and tangy overtures of tomato sauce, paneer and capsicum on toast is a versatile snack that can appease after-school hunger pangs just as well as it can start off a party menu! a simple job with the knife makes this easy-to-prepare snack also look very attractive!

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Preparation Time: 
Baking Time:  25 minutes
Baking Temperature:  200°C (400°F)
Makes 8 rounds
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Ingredients

8 bread slices
1 cup crumbled paneer (cottage cheese)
1 tbsp butter
1/4 cup finely chopped onions
1/4 cup finely chopped capsicum
2 tbsp tomato ketchup
1 1/2 tsp chilli sauce
1/4 tsp chilli powder
salt to taste
melted butter for brushing
4 tbsp grated processed cheese

Method
  1. Stamp out rounds from the bread slices with a 40 mm. (1 1/2") diameter cutter.
  2. In every alternate round, make a hole in the centre with a 12 mm. (1/2") nozzle.
  3. On a greased baking tin, first arrange all the bread rounds without holes and then place the rounds with holes on top.
  4. Brush the tops with melted butter and bake in a hot oven at 200°c(400°f)for 10 minutes or until crisp. Keep aside.
  5. Heat the buteer in a broad non-stick pan, add the onions and saute on a medium flame ofr 1 minute.
  6. Add the capsicum and saute for 1 minute.
  7. Remove from the heat. Add the paneer, tomato ketchup, chilli sauce, chilli powder and salt and mix well.
  8. Spread a little of the filling on each uncut bread round and put back the cut round on top.
  9. Sprinkle the cheese on top and bake in a hot oven at 200°c (400°f) for 10 minutes.
  10. Serve hot.
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