Corny Broccoli Makhani Toast | How to make Corny Broccoli Makhani Toast

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Corny Broccoli Makhani Toast is here to make you drool 😉

Well and like any of my earlier recipes, its very easy to prepare. When in hurry I prefer making the makhani masala (with healthy twist) a night before and use fresh cut vegetables rather than doing the opposite. This Corny Broccoli Makhani Toast was much loved at my home. Offcourse its an indian taste over a toast with some exotic vegetables..what more do you want in a fusion recipe??

Corny Broccoli Makhani Toast can be a great starter recipe too and it off course looks quite appealing. To make it more interesting for kids you might want to add some grated cheese along with paneer and you know no-one can have just one. Feel free to adjust the seasonings as per your taste and enjoy this healthsome delight.

I shared this picture in few of the communities I am part of, eg @Sheroes and the name of this recipe was suggested by none other than Founder of Sheroes , Sairee Chahal. So here is your Corny Broccoli Makhani Toast...

 

 

Corny Broccoli Makhani Toast
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. Wholewheat Bread: 2
  2. Broccoli: 1 cup
  3. Sweet corn: 2 spoons boiled
  4. Zucchini: 1/2 cup diced
  5. Garlic: 1 tsp chopped
  6. Ginger: 1 tsp
  7. Onion: 1 chopped
  8. Tomato: 2 chopped
  9. Jaggery: 1 tsp
  10. Cinnamon: 1
  11. Black pepper corns: 1/4 tsp
  12. Cloves: 2-3
  13. Cardamom: 2
  14. Salt: as per taste
  15. Milk: 1/2 cup
  16. Turmeric: 1/4 tsp
  17. Garam masala: 1/4 tsp
  18. Coriander powder: 1/4 tsp
  19. Cumin powder: 1/4 tsp
  20. Ketchup : 2 tsp
  21. Paneer: 2 tbsp
  22. Olive oil: 1 tsp
Instructions
  1. Heat 1/2 tsp oil and add cloves, cardamom, cinnamom and garlic and saute for a while.
  2. Add ginger , onions and saute for 2 mins and then add tomatoes and cook covered for 2-3 mins till tomatoes are soft.
  3. Add turmeric, coriander, cumin powder and garam masala and cook for 2 mins more.
  4. Next add jaggery and mix it well and then let this masala cool and then make a paste of it.
  5. Now take a pan and heat 1/2 tsp oil and saute broccoli , zucchini and corn with some salt and black peppers.
  6. Next add the makhani masala and milk and cook for few mins before adding crumbled paneer into it.
  7. Now you can either grill this in oven for 10 mins or directly use it.
  8. Toast the breads and cut into small squares and put come ketchup and then the makhani and vegetable mixture and a bit of grated paneer and serve for snack/breakfast.
RecipeDabba http://recipedabba.com/

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