>> Friday, January 7, 2011
semblance to the filling I remember making it many years ago. I don't remember the recipe now, which is very strange as it was something I used to prepare so often for myself.
Seeing how much Athamma and Amma enjoyed these savory baskets while we were taking pictures, I realized that we have got a perfect breakfast dish ready, which doesn't really take much time.
Baked Bread Baskets with Savory filling
Whole Wheat Bread Slices - 8 nos
For the filling:
Onion - 1 medium
Potato - 1 medium
Green Chili - 1 long (reduce or replace with 1/2 tsp of chili powder for kids)
Salt to taste
Butter - 1/2 tsp
Roasted Cumin powder
Grated Cheese for topping
Method to prepare:
Pre -heat the oven at 185 degrees
Grease the muffin pan with butter.
Trim the bread slices and press them down into the muffin holes. Ensure they cover the sides so as to form cups.
Bake the bread at 185 degree for 5 mins Check if they have turned crisp. Bake for couple of more minutes if the baskets are not crisp.
Allow to cool for a minute.
To make the filling, heat a non stick pan with butter, sauté finely chopped onions along with green chilies till onions turn light brown.
Peel the potato and chop into small pieces. Microwave for 5 minutes to get them soft. Mash them well and add to the pan.
Mix the onions and potatoes well. Add the salt, cumin powder. Simmer for couple of minutes. Remove and allow it to cool.
Grate the cheese and keep it aside.
When the baskets are ready, scoop a spoonful of this filling into the baskets. Top with grated cheese. Bake again for 1 2 minutes at 185 degree C.
Sprinkle tomato ketchup on top before serving.