Chili Cheese Toast | Bread Toast | Toast Recipe

Chili Cheese toast, an quick and easy to make make bread toast that you can serve this as breakfast or as snack in the evening. I have seen lot of recipe for chili cheese toast using chopped chili and i too tried that way,but i'm not big fan of those toast as i couldn't bear the hotness of chilies while biting. I need whole glass of water to reduce the heat in my mouth even if i accidentally bite little bit of chilies in any dishes.So mostly i tried to avoid adding chopped chilies in my  dishes and even if i have added for flavor, cautiously remove them before having.

This recipe for chili cheese toast recipe is from the book "Love,Loss and What we ate" by Padma Lakshmi. I love the idea of grinding the chili and use as spread instead of adding chopped chili,that way you can reduce the hotness as per your like. But I find it difficult to grind chili alone in my mixie jar, so added little amount of coriander leaves, that's my little addition to the original recipe. But if you have hand motor & pestle, then omit the coriander leaves and make the chili paste in it. 

Chili Cheese Toast

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 1 or 2 
Recipe Category: Toast | Recipe Cuisine: Indian

Ingredients
Bread - 4 slices
Chili - 3
Mozzarella Cheese - 1/4 to 1/3 cup
Lemon juice - 1 tsp
Capsicum(chopped) - 1/4 cup
Salt - to taste
Coriander leaves(chopped) - 2 tsp
Butter - to toast

Procedure

In a blender/mixie jar, add chilies, lemon juice and salt.And finally add the coriander leaves and grind into coarse mixture. Keep all the other ingredients ready for toast.Take a bread slice, spread the chili mixture evenly and then add the capsicum and cheese as needed.Heat a pan with butter and keep the flame in low for entire cooking, place the bread slice and cover it with lid.Toast the bread till the cheese starts to melt, remove from the plan and cut diagonally into two and it's ready to serve.Serve warm along with your favorite juice.

Notes:

• Keep the flame in low while toasting the bread, otherwise the bottom will get burnt before the cheese melts.
• Cover the pan with lid helps to melt the cheese quickly.
• You can use any kind of cheese you like.
• I have used green and red capsicum,you can use any color you like.
• Capsicum is optional, you can skip it. 

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Chili Garlic Sauce | Sweet and Sour Chili Garlic Sauce | Sauces

Chili Garlic sauce, the most versatile sauce that you can use it as dip sauce for your appetizers or you can use it in your pasta or noodles for that extra zing. 

Chili Garlic sauce is the one sauce that i always stock up in my refrigerator. We both have some mild allergy to the vinegar, so i always try my best to avoid vinegar based sauces from the store and make my own.

The original recipe for this chili garlic calls for vinegar, but i have used equal amount of lemon juice and it tastes equally good. 

But you can use any type vinegar in this recipe.Then coming to red chilies, mine was too hot, with just 10 number of it gives super hot sauce. If the chili has mild hotness, you can use up to 15 numbers of chilies.

Check out the video and share your thoughts.

Chili Garlic Sauce

Preparation Time : 5 mins | Cooking Time : 15 mins | Makes : 1 cup 
Recipe Category: Sauces | Recipe Cuisine: Chinese
Chili Garlic Sauce, Sweet and sour chili sauce, Sweet and sour Sauce, Sweet Chili Sauce Chili Garlic sauce, the most versatile sauce that you can use it as dip sauce for your appetizers or you can use it in your pasta or noodles for that extra zing.

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Ingredients
Red Chili - 10
Garlic - 7 to 8 pods
Sugar - 1/4 cup
Lemon - 1/4 cup
Salt - to taste
Corn flour - 1 tsp

Procedure

Heat 1/2 cup of water in a sauce pan, add the red chili and bring to boil. Let it in the flame for 2 mins.

Switch off the flame and cover the pan with lid and set it aside for 5 more mins. Then add the chilies(if you have any leftover water from the cooked chili, dont throw it,will be using later.) into the mixie/blender jar and then add garlic.

Add lemon juice, sugar and salt one by one and grind into coarse paste.

Pour the chili paste into the sauce pan along with the leftover water from the cooked chili and heat it again.

Once the mixture comes to boil, keep the flame in low and cook it for 2 to 3 mins.
In the meantime, mix the corn flour with a tbsp of water and add it into the chili paste and cook till it becomes glossy. It may  take 3 to 4 mins in low flame.Switch off the flame, let it cool completely and store in air tight container.

That's it,Spicy & tangy chili garlic sauce is ready.

Related:How to make Vegetable Spring Roll

Notes:

• Depends on the liquid in the chili sauce, you may need more or less of corn flour mixture.
• Don't add more corn flour mixture, it may thickens the sauce so much.So start with small amount of corn flour mixture.
• Don't touch the chili paste , it may cause burning sensation in your hands.
• Instead of lemon juice, you can use vinegar.
• It may last atleast one month in refrigerator.
  

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