Paneer, Cucumber and Dill Toast
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 149 cookbooks
This recipe has been viewed 30044 times
No-fuss, just fun… and of course good health too! This quick recipe just involves mixing the ingredients, and topping a whole wheat toast with them. What makes the Paneer, Cucumber and Dill Toast so attractive is the thoughtful combo of ingredients. Cooling cucumber goes well with calcium and protein rich paneer, and iron and vitamin A rich dill. Dill is used only in small quantities, due to its strong flavour, but even that brings in a lot of taste and nutrients to the toast, while chopped olives give it a wonderful crunch.
- Divide the topping into 4 equal portions and keep aside.
- Place the toasted bread slices on a clean, dry surface and spread a portion of the topping evenly over each bread slice.
- Garnish with 1 tsp of olives on each toast and cut into 2 pieces diagonally.
- Serve immediately.
Nutrient values (Abbrv) per toast
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.