Ramadan has a special purpose for all muslims with its prime one being to establish a connection with God and cleansing oneself. For me,Ramadan is all about Contemplation & Sharing. Overall, its a holy period of self-discipline.
This year the holy month has fallen during the summer months and the same will continue for the next 3-5 years. Breaking the fast with the right type of food is crucial for all of us during these days. It is very important to eat a balanced and a healthy diet duirng these days so that our body is not deprived of any kind of nutrients.
We are trying our best to include plenty of fruits,vegetables, breads made of whole wheat and nuts in our iftar meal along with lots of fluids that can keep us hydrated all day.
I have got here a lovely appetiser recipe that can be prepared with endless ideas of tantalising toppings with abundant flavours by giving a free rein to your creativity. Equivalent to being gourmet foods, these tarts can be made personalised depending on your tastes and likes.
So here is the recipe for Chic, trendy but crispy bread tarts.
INGREDIENTS:
For the Tart cases
8 slices whole wheat bread
3 teaspoons low fat butter
For the filling
1½ cups Green Giant Niblets
1 tsp finely chopped green chillies
1 tsp chopped Capsicum
1/2 tsp red chilli powder
1/2 tsp seasoning powder
1 tsp Tomato Ketchup
1 tsp oil
salt to taste
For baking
4 teaspoons grated cheese
HOW TO MAKE:
For the toast cases
1) Remove the crust from the bread slices. Dip the bread in some water and press it genlty between your hands(palms) to squeeze out excess water.
2) Roll out a little and press into the cavities of a muffin tray which is greased with butter.
3) Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.
For the filling
1) Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
2) Add the capsicum and green chillies and fry for 1 minute.
3) Add the corn,seasoning, tomato ketchup and salt and cook till the mixture thickens. Keep aside.
How to proceed
1) Fill a little mixture in each toast case, sprinkle cheese on top.
2) Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.
3) Serve hot.
This year the holy month has fallen during the summer months and the same will continue for the next 3-5 years. Breaking the fast with the right type of food is crucial for all of us during these days. It is very important to eat a balanced and a healthy diet duirng these days so that our body is not deprived of any kind of nutrients.
We are trying our best to include plenty of fruits,vegetables, breads made of whole wheat and nuts in our iftar meal along with lots of fluids that can keep us hydrated all day.
I have got here a lovely appetiser recipe that can be prepared with endless ideas of tantalising toppings with abundant flavours by giving a free rein to your creativity. Equivalent to being gourmet foods, these tarts can be made personalised depending on your tastes and likes.
So here is the recipe for Chic, trendy but crispy bread tarts.
INGREDIENTS:
For the Tart cases
8 slices whole wheat bread
3 teaspoons low fat butter
For the filling
1½ cups Green Giant Niblets
1 tsp finely chopped green chillies
1 tsp chopped Capsicum
1/2 tsp red chilli powder
1/2 tsp seasoning powder
1 tsp Tomato Ketchup
1 tsp oil
salt to taste
For baking
4 teaspoons grated cheese
HOW TO MAKE:
For the toast cases
1) Remove the crust from the bread slices. Dip the bread in some water and press it genlty between your hands(palms) to squeeze out excess water.
2) Roll out a little and press into the cavities of a muffin tray which is greased with butter.
3) Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.
For the filling
1) Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
2) Add the capsicum and green chillies and fry for 1 minute.
3) Add the corn,seasoning, tomato ketchup and salt and cook till the mixture thickens. Keep aside.
How to proceed
1) Fill a little mixture in each toast case, sprinkle cheese on top.
2) Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.
3) Serve hot.
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