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Crispy Bread Cups

Crispy Bread Cups are cups filled with sweet corn, tomatoes and a mix of vegetables.

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A sumptuous bread delight!! these tasty calcium rich cups can equally work well as appetizers to a main meal.

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Preparation Time: 
Cooking Time: 
Baking Time :  15 to 20 mins.
Baking Temperature:  200°C (400°F).
Makes 8 servings
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For The Toast Cases
8 slices whole wheat bread
3 tsp low fat butter

For The Filling
1 1/2 cups corn (makai ke dane) , cooked
2 tbsp chopped onions
2 tbsp chopped capsicum
2 tsp finely chopped green chillies
1 cup low fat milk
1 tbsp cornflour
1 tsp oil
salt to taste

For Baking
4 tsp grated processed cheese

For the toast cases

  1. Remove the crust from the bread slices.
  2. Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.
  3. Roll out a little and press into the cavities of a muffin tray which is greased with butter.
  4. 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, milk, cornflour 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. Bake in hot oven at 200°c (400°f) for 5 to 10 minutes or until the cheese melts.
  2. Serve hot.
Nutrient values per piece
53.6 mg. 17.4 gm. 107 cal. 2.2 gm. 4.3 gm.
RECIPE SOURCE : Healthy BreakfastBuy this cookbook
2 reviews received for Crispy Bread Cups

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Foodie #511938March 07, 2013

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Reviewed March 07, 2013by Foodie #511938


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Reviewed July 08, 2011by Foodie#392535


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