Break the eggs into a medium bowl and whisk together. Slowly add the milk and whisk again. Add the chillies, coriander (cilantro), cheese, salt and pepper. Cut the bread slices in half diagonally, and soak them, one at a time, in the egg mixture. Heat the oil in a medium frying pan (skillet) and fry the bread slices over a medium heat, turning them once or twice, until they are golden brown. Drain off any excess oil as you remove the toasts from the pan and serve immediately. These crunchy toasts make an ideal snack. They are especially delicious served with grilled (broiled) tomatoes and baked beans. Have fun cooking.

Cut the bread slices into small squares (4 by 4 should be good) and keep aside. Boil the potato. Cut the potato and the tomato into small pieces. Heat some ghee in a kadai and add seasoning- mustard seeds, hing and curry leaves. Add potato. Fry it for sometime. Add some lemon juice, salt, little pepper and some butter. After u fry this for sometime, add the tomato. Fry it again for sometime. Add the bread slices and mix the whole thing very well. Allow it to cook for sometime. Garnish it with coriander.

Mix ingredients. 1-6. Cut the slices into halves and brush them with oil on one side. Put the prepared mixture on the other side of slices. Roast the slices (from the oil coated side) in a non-stick pan. Garnish with chat masala. Serve hot with tomato ketchup.

Mix all ingredients except bread to get a light batter. Dip the bread pieces in it and deep fry in oil. Serve with tomato ketchup. Tastes great.

Cut the bread slices into small pieces and fry in 2 tsp spoons of ghee, till slight brown. Add milk, sugar to the fried bread pieces and continue heating. Add 3 more tsp spoons of ghee and keep stirring, till the ghee sucks out. Add butter at last, and add fried cashewnuts. Serve hot. If ghee is not sufficient addsome more.

Scoop the buns. Apply butter. Place potato slice. Spread 1 tablespoon white sauce. Make a layer of cabbage and cucumber. Sprinkle salt & pepper. Cover with white sauce & grated cheese. Bake in pre-heated oven at 100 degree for 15-20 minutes. Serve with both sauces.

Cut each slice of bread into 4 pieces. Deep fry bread pieces in ghee/butter till they are light brown in color. Add the other items in milk and boil it for 15-20 minutes. Pour milk in serving bowls and put the bread slices in them just before serving.

Grind all the ingredients except the bread in the mixer to a fine paste Cut the bread slices into 4. Dip into the paste and fry on a heated chappathi/dosa tawa adding oil. Turn over and fry till done. Take care and fry over medium heat. Remove from fire. Spread some cheese spread or butter over it and serve with hot tea or coffee or cold juice and you'll be the star of the day!!!

Mix butter/spread, salt, garlic paste and mixed herbs and keep aside (if butter, you may have to melt it for a few seconds in the microwave) Cut the rolls along their length and spread this mixture. Arrange this on a baking tray and keep inside a hot oven for a few minutes till crispy. Believe me, that tastes real good.

Cut the bread slices into two. Make a thick paste of all purpose flour and keep it aside. Mix carrot, ginger, hot pepper, cheese and salt. Place a spoonful or more inside each bread half and roll it. Seal the edge with the all-purpose flour. Brush with oil and bake at 300 degrees till golden brown.

Remove the brown edge of the bread slices. Cut the slices into 2 triangular halves. Heat ghee in a frying pan. Drop these bread pieces into the hot ghee & deep fry them until they turn golden brown. Place the fried bread pieces on a tissue to remove excess ghee & keep them aside. For The Sugar Syrup: Dissolve 2 cups of sugar in 2 cups of water. Boil the syrup and keep on stirring. (Add a tsp. of milk to it. The dirt that may be present in the sugar floats on the syrup. Remove the dirt using a spoon.) Remove it from the flame when the syrup is done. Drop the fried bread pieces into the hot syrup and soak them for a few minutes, until they become tender. Sprinkle cardamom powder on the sweets. Garnish with raisins, cashew and pista.

Soak the bengal gram for about 2 hours Grind the soaked bengal gram, coconut, red chillies, onion garlic, anis seeds, pepper, cloves, ginger and the required salt with a little water into a masala. Roast the bread with oil or ghee and smear the masala on both sides and serve.

Cut the bread slices into square pieces. Keep aside Take 1 tbsp of butter add mustard seeds when hot allow to splutter then add green chillies add curry leaves. Add tomato pieces allow it to heat to 3-4 min then add salt & chilli powder to taste. Then add the bread pieces mix it properly then add curd. Mix it well cover it for 1-2 min. Snacks ready to serve.

Make the bread into very small pieces. Add all the above ingredients into it except water. Add a little water just to make it a dough. Keep for 15-20 min. Heat oil in a vessel. Make small balls out of this dough & put in the vessel. Fry till it gets brownish. That's it. Here is a tasty dish. I bet none will guess it's bread. Try this out & let me know if u like it. Enjoy Cooking.

Remove the outer brown part from the bread and grind it into a paste which can be rolled into balls. Make syrup out of the sugar. Powder the cardamom and add to the syrup. Make balls out of the grinded bread and deep fry it in the oil. Put it into the sugar solution. Tasty Bread Jamoons Ready.

Hang the yoghurt in a thin muslin cloth for about 6/7 hours so the water drips out. Mix salt, chilli, ginger and yoghurt. Add the chopped spring onions and coriander leaves to the yoghurt and mix well. Spread the above paste evenly on 2 bread slices. On the other two slices, spread the green chutney. Cover these breads with the other 2 slices. Cut each pair in 4 square pieces. Heat a flat pan or a frying pan. Put one tsp ghee or butter on the heated pan. Sprinkle some mustard seeds. Wait till it starts cracking. Sprinkle some turmeric powder. Put the bread pieces till brown on one side. Apply some butter and sprinkle some turmeric powder on the top side of slices and turn over. Upturn the slices and take it out when the second side is brown. Garnish it with finely chopped coriander leaves.

Microwave 2 slices of buttered bread for 1 minute in high mode. Allow standing time 2 minutes. Pour sugar syrup & honey on the bread. Serve honey sweet bread hot topped with grated almonds. Its a childs delight.

Take fresh cream and add sooji to it and add all the grated vegetables, salt and pepper and mix properly. Batter so formed should be of the consistency that it should spread evenly on the bread (Add water if need be) Now take the bread slice and spread the batter evenly. Slightly grease non-stick tawa and keep the slice on it with the batter part upside. Let it become golden brown in the mean time the batter will also set on the bread Now turn the slice upside down and let the batter also become golden brown. Take it off the tawa and serve hot with sauce and pasta or only sauce.

Cut the bread slices diagonally (one bread slice into 2 triangles) and keep them aside. Mix finely cut tomato, onion, chillies and salt in the plain curd. (Drench out water form the curd if necessary!) Spread the above curd mixture wisely on the bread slices and make them like a sandwich by covering them with the other plain bread slice. Heat oil in a flat pan. We can add small rai also in the hot oil. Now shallow fry the bread sandwich till light golden brown. Serve hot and decorate with grated coconut powder on top of the dahi-bread sandwich!

Leave the butter out of the fridge to soften a little. Cut pieces into the flour and rub the butter into the flour with your fingertips. The result should be like fine breadcrumbs. Then mix in the sugar. Grease the bottom and sides of a baking pan (round or 8x8 square) with butter and sprinkle with flour. Press the mixture very hard into the bottom of the baking pan (use lots of pressure, that's what makes the shortbread hold together), and bake at 350 F for half an hour. Cut with a sharp knife into desired shapes while it is still warm and sprinkle the top with fine sugar. Let it cool in the pan - if you take it out too soon, it falls apart.

Melt the butter. add all vegetables. Stir fry for 3-4 minutes. Dissolve corn flour in the milk. Add to the vegetables, stirring continuously. Add the salt, pepper, cheese and cook, stirring continuously till thick and creamy. Cool the mixture for 10 minutes. Pile onto each slice and grill in a hot oven for 5-7 minutes till the bread gets crisp. Eat hot with ketchup or chilli garlic sauce.

Heat half butter in nonstick pan, add vegetables, stir fry till tender. Add mint, chilli sauce, salt to taste, sugar. Stir and cook till moisture evaporates. Butter slices of bread with remaining butter, keep aside. Arrange overlapping slices of carrot, zucchini and potatoes. Use two slices of each vegetable over one bread. Garnish with grated cheese and drops of tomato sauce. Grill in oven or over tawa for 3-4 minutes till bread is crisp. Serve hot.

Slice sweet potatoes into thin rounds, keep aside. Sprinkle sugar, a little salt, on cabbage, keep aside for 5 minutes. Mix mint leaves into mayonnaise. Butter both sides of all slices, grill till crisp and golden. Arrange sweet potato rounds on one side of brown bread slices. Sprinkle mixed herbs over them. Spread mayonnaise over the slices. Sprinkle salt, pepper, shredded cabbage over it. Place a slice of grilled white bread slice over it. Cut very carefully into 2 triangles. Serve hot and crisp with chilli garlic or tomato sauce.

Slice mango into flat rounds, discard stone. Chill slices till required. Make crisp toasts of bread slices. Apply butter on one side, while still hot. Place butter side up. Arrange mango slices on 2 of four toasts. Two layers also may be put. Top with remaining toast, buttered side down. Press gently, cut into triangles with a very sharp knife. Serve immediately.

Note: The above dish must be served immediately. The whole charm is in the crisp hot buttered toasts, with chilled mango! So make as and when required only.

Melt ghee in a deep saucepan. Add vermicelli, stir fry on low till aroma exudes. Add milk, allow to cook.stirring and making sure there are no lumps. When all milk is absorbed, and vermicelli is cooked but firm, take off fire. Allow to cool completely, or even refrigerated for 10-15 minutes. Fluff up and loosen with a fork, leave aside till required. Beat cream essence, sugar, in a chilled bowl, till thick and peaks form on top. Add vermicelli, mix gently. Put dollops of mixture onto toasted bread slices Cut into triangles, serve. Serve crisp with hot milk, coffee or tea.

Heat the butter in a skillet. Add the cabbage and carrot. Stir fry till tender. Add salt, pepper, garlic and ginger stir and remove. Cool the mixture.Place a spoonful of the mixture on a slice of bread. Place the other slice on top of it. Grill in a pre-heated oven (sandwich toaster may also be used). Remove when golden brown and sprinkle with fine grated cheese while still hot. Serve with tomato ketchup or mexican sauce.

Cut the bread into long rectangles by cutting horizontally. Hold each slice over boiling water for a few seconds to soften. Press lightly with a rolling pin on a work surface. Apply butter, then chutney on each slice. Sprinkle the vegetable mixture all over sprinkle cheese over it. Carefully roll from on end towards the other as tightly as possible, without breaking the bread. Secure with toothpicks if required to hold. Chill rolls for an hour in the fridge, wrapped in a moist cloth. Remove toothpicks, cut into 1/2 circles and serve with spicy tomato sauce and french fries.

Wet the bread with little water and squeeze out all the water. Break the squeezed bread to small pieces in a plate. Add grated cheese, chopped onion, green chilies, coriander leaves and salt to the bread. Mix all the above well so that the mixture resembles a dough. Roll out into equal balls. Deep fry and serve hot with ketchup or chutney. Makes 8 to 10 pieces.

Take a skillet and heat the oil, then add the cut potato, cut green chilies and the curry leaves. Lower the gas and cover the skillet for a couple of minutes to let the potatoes cook. After the potato is cooked add the pureed tomatoes and fry it for 5 min or till it dries a little bit, then add the water, salt and turmeric and let it boil. When it starts boiling add the whole slices one by one, pushing it on side so as all slices get soaked nicely. Now simmer for 5 - 7 min and when ready serve with chopped corridor on top.

Preheat oven to 375 degrees F. In microwave, Heat ghee (or butter) till slightly melted. Add sugar and mix well. Beat eggs in separate bowl and add them to mixture, set aside. In another bowl sift, flour, baking powder, baking soda and salt together. Gradually stir in 1st mixture until completely mixed. Add mashed bananas and then chopped nuts and raisins. Blend well. Pour into well greased 9x5x3 inch loaf pan. Bake at 375F for about 45-50 minutes, or until brown on top and done. Remove from pan. Serve warm.

Dip the bread slices in the milk and smash the slices very well. Add the smashed potatoes, onions, Green chillies, coriander leaves and garam masala to the bread and mix it well. Make small balls of the mixture. Heat the oil in a kadai and fry the balls in the oil. Serve hot with Coconut Chutney or Tomato Ketchup.

Mix butter / spread, salt, garlic paste and mixed herbs and keep aside (if butter, you may have to melt it for a few seconds in the microwave) Cut the rolls along their length and spread this mixture. Arrange this on a baking tray and keep inside a hot oven for a few minutes till crispy. Believe me, that tastes real good.

Mix all the above ingredients and make dough by adding water. Make sure the dough is not to thick. Take one slice bread aplly the above paste on one side. Take a non-stick pan and put the paste side bread below and apply some oil or butter in the plain top side of bread. You can cook the bread on both side. After it is cooked cut it into two pieces specially triangle shape and you can eat it with either Ketchup or Chutney. Enjoy it !!

Boil and mash the potatoes. Mix the bread crumbs green chillies, coriander leaves and salt. Make into a dough and divide into 4 portions. Spread each portion on each side of the bread and deep fry until golden brown. Spread Tamarind Chutney and Green Chutney on each slice. Cut into cubes. Serve garnished with Onion, Coriander and Sev.

Mix besan, cut onions, chilli powder, coriander leaves, garam masala and salt. Add sufficient water to make thick batter like slightly watery than the idly batter. Dip bread pieces one by one till nicely coated, and place them on the hot oil smeared tawa. Add a spoonful of oil or more if you like it around the bread slices and cook on a low flame. When it turns golden colour, turn  and cook the other side also in the same manner. You can shallow fry 4 pieces at a time if the tawa is large. Eat hot with coriander chutney.

Cut the brown side of the bread and soak them in butter milk Add salt and give a soft grinding in the mixture to make a smooth dough (dropping consistency like dosa atta) Heat the frying pan and put ghee Spread the dough evenly to uthappam shape and sprinkle chopped onion, tomato, green coriander leaves, green chillies, pepper powder, pour little ghee Press the masala evenly on the uthappam and allow to brown, turn to the other side and do the same Serve hot with coconut chutney.

Cut the brown side of the bread and soak them in butter milk Add salt and give a soft grinding in the mixture to make a smooth dough (dropping  consistency like dosa atta) Heat the frying pan and put ghee Spread the dough evenly to uthappam shape and sprinkle chopped onion, tomato, green coriander leaves, green chillies, pepper powder, pour little ghee Press the masala evenly on the uthappam and allow to brown, turn to the other side and do the same Serve hot with coconut chutney.

Soak bread slices, take it out and squeeze the water front that. Mix the grated cheese, cut green chillies, required salt, cooked and mashed potatoes, the bread, and make a dough. Make small balls and flatten them in the shape of your choice, (heart shaped, square, triangular or rectangular, circular etc) dip it in the sooji powder mix (made with water), and then in the bread crumbs and deep fry them in well heated
Updated: 04/10/2006

Mix onions and finely chopped green chillies and coriander leaves to the dosa batter. Heat the tawa, when hot smear with oil. Dip the bread slices in the dosa batter and place it on the tawa. Smear some oil around the bread slice. Cook till it is golden brown on both sides. Serve hot with Sauce or Ketchup.

Heat one spoon of oil in a pan. Add mustard seeds and allow it to crackle... then add curry leaves and finely chopped green chilies. Add in his turmeric powder and stir. Now add boiled and mashed Potatoes and salt. Mix well and stir for 2-3 mins. Now mix gram flour with water, salt, red chilli powder and soda make a fine batter. Take the bread slices. Fill one slice of bread with potato filling and cover with other slice of the bread and cut this in to four equal squares. Dip this properly in the gram flour batter and deep fry in oil till it is done. Serve hot with Green Chutney or Tomato Sauce. You can also enjoy this with hot tea.