Bengali cholar dal

Ingredients:

Chana dal-1.25 cups
Turmeric-pinch
Salt-to taste
Sugar-1 tsp
Ghee-1 tbsp
Hing-pinch
Cloves-5
Cardomom-5
Star anise-1
Bay leaves-1
Cinnamon-1 inch piece
Cumin powder-1.5 tsp
Red chilly powder-1 tsp
Cashews-5
Corriander-to garnish

Method:

1. Soak chana dal for 2 hr.
2. Pressure cook with 3 cups of water and turneric for 5 whistles.
3. After the pressure is gone, open the lid and cook the dal until the extra water is evaporated and dal reaches your desired consistency. Keep in mind that dal thickets a little bit after it cools down.
4. Meanwhile heat ghee in a pan and add cloves, cardomom, cinnamon, bay leaves, star anise, hing and saute for few sec.
5. Turn off the stove and transfer the tadka to the boiling dal.
6. Add chilly powder and cumin powder. Mix well.
7. Adjust for spices and consistency.
8. Finally add cashews and corriander. Cook for couple minutes and turn off the stove.
9. Serve with jeera rice and raita. 

Banana greek yogurt muffins

Ingredients:

Bananas-2 ripe
Greek yogurt-1 cup (used fage total yogurt)
Quick oats-2 cups
Eggs-2
Brown sugar-1/4 cup
Baking soda-1/2 tsp
Baking powder-1.5 tsp
Semi sweet chocolate chips-1/2 cup
Oil-to spray cupcake muffin pan or cupcake liners

Method:

1. Pre-heat oven to 400F.
2. Spray muffin tin with oil or use muffin liners and spray them with oil. Keep it aside.
3. Blend oats into a fine powder. Mix in sugar, baking soda and baking powder.
4. In a different bowl, mash bananas. Add eggs and mix well.
5. Add yogurt to the above mix and mix well.
6. Now slowly add the dry mix and fold in. Dont over mix the batter. Stir in chocolate chips.
7. Fill 3/4th of the cupcake liner with the batter. Do not over fill or under fill.
8. Bake for 25 min. Once the fork comes clean, turn off the oven and leave them in the oven for another 10 minutes. Remove them from the oven and allow them to cool completely.
9. Dont urge yourself do open the oven door in between. The cupcakes will deflate. The cupcakes will be moist if you dont allow them to cool down completely.
10. Enjoy these healthy chocolate chip cupcakes!

Thick Cucumber raita

Ingredients:

Cucumber-1 medium
Thick yogurt-1.5 cups
Salt-to taste
Cumin powder-1 tsp
Chilly powder-1/2 tsp
Chat masala-1/2 tsp
Black salt-1/4 tsp

Method:

1. Grate cucumber in a bowl.
2. Add yogurt and mix well.
3. Add all the spices listed, mix well. Taste and adjust spices accordingly.
4. Enjoy with biryani or just fall and jeera rice.

Simple jeera rice

Ingredients:

Rice-1 cup
Jeera-1 tbsp
Ghee-1 tbsp
Salt-to taste
Water-2.25 cups
Corriander-to garnish

Method:

1. Wash rice and add 2.25 cups of water. Add salt. Mix well and keep it aside.
2. Heat ghee in a pan and add jeera. Allow them to splutter. Turn off the stove and transfer to the soaked rice. Add some corriander and mix well.
3. Let it soak for 30 min and allow it to cook in a rice cooker or pressure cooker for two whistles.
4. Serve with raita and dal or any of your favorite sabzi.

Maple Fage yogurt

Ingredients:

Fage yogurt total-1/2 cup
Maple syrup-1 tsp
Fruit compote-1 tbsp
Granola-1/4 cup

Method:

1. Add yogurt to a bowl and stir in maple syrup.
2. Add your favorite fruit compote and serve with granola.

Tadka waala Chickpeas

Ingredients:

Chickpeas-1 cup dry
Ginger-1 inch
Garlic-4 cloves
Oil-1 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Corriander powder-1 tsp
Green chillies-3
Dried red chillies-2
Curry leaves-15
Lemon-1/2

Method:

1. Soak chickpeas in enough water for 6-8 hr or overnight.
2. Pressure cook with enough water and pinch of salt for 3 whistles. After the quake is gone, strain chickpeas and keep them aside.
3. Heat oil in a pan and add chopped ginger and garlic. Roast for 15 sec.
4. Add finely chopped green chillies, curry leaves, cumin seeds, mustard seeds and red chillies. Cook for a minute.
5. Add chickpeas and some more salt. Mix well.
6. Add corriander powder and mix well. Check for seasoning and turn off the stove.
7. Squeeze lime juice and serve warm. 

Dahi baingan

Ingredients:

Medium sized eggplants-2
Yogurt-3 cups
Besan-2 tbsp
Ginger-1 inch
Oil-3 tbsp
Hing-pinch
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Fennel seeds-1/2 tsp
Turmeric-pinch
Corriander powder-1 tbsp
Chilly powder-2 tsp
Salt-to taste
Corriander-1/4 cup

Method:

1. Whisk yogurt and besan. Keep it aside.
2. Cut baingan into small pieces and keep them aside.
3. Heat oil in a pan and add cumin, mustard seeds along with hing and ginger. Cook for 30 sec.
4. Add eggplant pieces, sprinkle some salt abs mix well. Cover the lid and cook on a medium flame till soft. Keep checking in between and stir to prevent the eggplant from sticking.
5. Add turmeric, chilly powder, coriander powder, fennel seeds and mix well.
6. Add whisked yogurt mixture and mix well.
7. Add water to adjust for consistency.
8. Check for spices, cover the lid and cook for 10 min. Stir in between.
9. Add more water if the curry is too thick.
10. Turn off the stove and garnish with corriander. Serve with rice or roti.

Aloo cabbage

Ingredients:

Cabbage-1/2 medium
Aloo-3 medium
Onion-1 big
Tomatoe-1 big
Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Turmeric-pinch
Salt-to taste
Amchur-1/2 tsp
Green chillies-3
Red chilly powder-1/2 tsp
Cumin powder-1.5 tsp
Corriander powder-1.5 tsp
Garam masala-1/2 tsp
Ginger garlic paste-2 tsp
Corriander-to garnish

Method:

1. Boil water and add chopped cabbage. Turn if the stove and blanch for 10 min to kill any bacteria. Drain the water and keep it aside.
2. Finely chop onion and tomatoe. Keep them aside.
3. Cut potato info 1 inch pieces and keep it aside.
4. Heat oil in a pan and add cumin and mustard seeds. Allow them to splutter.
5. Add onion, shot green chillies, ginger garlic paste, turmeric and cook onion till translucent.
6. Add tomatoes and cook till mushy.
7. Add salt, chilly powder, cumin powder, corriander powder, amchur, garam masala and mix well.
8. Now add chopped potatoes, cover with a lid and cook for 5 minutes. Add few tsp of water if the curry sticks to the pan.
9. Add blanched cabbage, cover the lid and continue to cook till cabbage and potato are soft and cooked. Keep checking and stirring in between.
10. Adjust for salt and other spices. Garnish with corriander and serve with rice or roti.

Tomato charu

Ingredients:


Ripe tomatoes-3
Water-4 cups
Oil-1/2 tbsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Green chillies-2
Died red chillies-3
Garlic-3 cloves
Curry leaves-10
Turmeric-pinch
Salt-to taste
Pepper-1/2 tsp
Cilantro-1/2 cup
Rasam powder-2 tsp
Tamarind paste-1 tbsp (optional)
Jaggery-1 tbsp (optional)

Method:


1. Heat oil in a pan. Add chopped garlic and roast for few sec.
2. Add curry leaves, green chillies, red chillies, cumin seeds, mustard seeds and mix well.
3. Add turmeric and saute for few sec.
4. Now add finely chopped tomatoes and cook till slightly mushy (you can also blend tomatoes into a fine paste).
5. Add salt, pepper, rasam powder, tamarind paste and jaggery if using and mix well.
6. Add water and adjust for spices.
7. Add chopped cilantro and allow the mixture to come to a boil. Turn off the stove  and serve with rice and sabzi.

Tofu black bean tacos

Ingredients:

Extra firm Tofu-12 oz
Black bean-1/2 cup dry
Left over rice-1.5 cup
Spring onions-1 bunch (6 stalks)
Jalapeno-1
Tomato-1 small
Garlic-3 cloves
Oil-2 tbsp
Cumin powder-1.5 tsp
Corriander powder-1.5 tsp
Salt-to taste
Red chilly powder-1/2 tsp
Paprika-1/2 tsp
Oregano-1 tsp
Lemon-1
Soft tacos-10
Shredded mozzarella cheese-1 tbsp per taco.

Method:

1. Soak black beans overnight. Pressure cook with enough water and pinch of salt for three whistles.
2. If you don't have left over rice, cook rice and allow it to cool down. The rice shouldn't be mushy.
3. Press tofu between two plates to remove water. Cut into very small pieces.
4. Heat 1 tbsp of oil on a pan and add tofu pieces. Cook on a medium flame till it gets brown. Keep stirring in between. Keep it aside.
5. Cut garlic, jalapeno, tomato and spring onions into small pieces.
6. In a big pan, heat remaining 1 tbsp of oil and add garlic. Cook for 30 sec.
7. Add white part of spring onions, jalapeno and half of green onions and cook for a minute.
8. Add tomato and cook for a minute.
9. Add tofu and mix well. Mash a little if the pieces are too big.
10. Drain water from cooked black beans and add to the above mix.
11. Add salt, chilly powder, cumin powder, corriander powder, oregano and paprika. Mix well.
12. Add rice and mix well.
13. Adjust for seasoning and add lime juice and remaining green onions. Mix well. Turn off the stove.
14. To assemble tacos, heat taco in a pan and add tofu bean mixture and top it off with cheese, sour cream, lettuce and habanero sauce. You can also make crispy tacos and stuff them.

Nutella crepes

Ingredients:


Bread flour/ All purpose flour-1 cup
Eggs-2
Water-1 cup
Milk-1/2 cup
Butter melted-2 tbsp
Salt-1/4 tsp
Nutella as spread

Method:


1. Sieve flour in a big bowl. Add salt and combine.
2. In the same bowl, make some space in the center or side and add eggs. Whisk well.
3. Add water, melted butter and milk and whisk well.
4. Alternatively, you can add the ingredients and mix them in a blender.
5. The consistency of batter should be similar to heavy cream.
6. Heat a non stick pan and add 1/4 cup of batter. If the consistency is good, then the batter spreads itself evenly. This ensures the crepes will be thin. If you prefer thick crepes, you can make your batter thick.
7. The crepes cook really fast. Cook on one side till slightly brown. Flip them over and cook for another 30 sec or so.
8. Continue the process with the remaining batter. Store them in foil during the process to keep them moist.
9. Now spread nutella on each crepe and roll it up or fold into a triangle. You can eat just like that or serve with whip cream, or fruit compote. Enjoy.

Dahi puri

Ingredients:

Puri-8
Boiled potato-1/2 cup (1 big)
Corriander chutney-4 tsp
Tamarind date chutney-4 tsp
Garlic chutney-1 tsp
Yogurt-3/4 cup
Salt-to taste
Sugar-3 tsp
Chilly powder-1/2 tsp + 1/4 tsp
Cumin powder-1/2 tsp + 1/4 tsp
Chat masala-1/2 tsp + 1/4 tsp
Black salt-1/4 tsp
Sev, pomagrenate seeds and corriander to garnish

Method:

1. Boil potato. Peel off, mash and add pinch of salt, 1/2 tsp of chilly powder, cumin powder and chat masala. Mix well and keep it aside.
2. In a bowl beat yogurt. If it is to too thick, add few table spoons of water. Add 3 tsp of sugar and pinch of salt. Mix well and keep it aside. Taste and add more sugar/ salt according to your taste.
3. Mix all three chutneys and keep it aside.
3. Now place puris on a plate and make a whole.
4. Add spoonful of potato mixture. Add tea-spoon full of mixed chutneys to the puris.
5. Add beaten yogurt.
6. Garnish with pomagrenate seeds, sev and corriander.
7. Sprinkle 1/4 tsp of chilly powder, cumin powder, black salt and chat masala over puris.
8. Add remaining dahi to the plate between puris.
9. Eat each individual dahi puri with the extra yogurt in the plate.
10. Enjoy crunchy, sweet and spicy, moist dahi puris. Serve them immediately else they will become soggy.

Beetroot chutney

Ingredients:

Beetroot-1 large
Fresh or frozen grated coconut-1/2 cup
Salt-to taste
Green chillies-3
Oil-2 tsp
Chana dal-1 tbsp
Urad dal-1 tbsp
Curry leaves-5
Hing-pinch

For tadka:

Oil-2 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Chana dal-1 tbsp
Urad dal -1 tbsp
Curry leaves-10

Method:

1. Wash and peel beetroot skin. Grate and keep it aside.
2. Heat oil in a pan and add chana dal and urad dal. Roast till they start to change the color.
3. Add curry leaves, hing and green chillies. Roast for a minute.
4. Add grated beetroot, air and cook till soft.
5. Add grated coconut and mix well. Turn off the stove.
6. Transfer the above mix to a blender and grind with enough water to make into a smooth paste.
7. For tadka, use the listed ingredients and add to the blended chutney.
8. Serve with idlis or dosa.

Rava idli

Ingredients:

Rava-1 cup
Ghee-2 tsp
Yogurt-1/2 cup
Ginger-1 in piece
Green chilly-1
Salt-to taste
Water-2-3 cups
Eno-1/2 tsp

For tadka:

Oil-2 tsp
Cashews-10
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Chana dal-1 tbsp
Urad dal -1 tbsp
Curry leaves-10

Method:

1. Heat ghee in a pan and roast rava on a small flame till nice aroma comes out.
2. Transfer roasted rava info a bowl and add grated ginger, chopped chilly, salt, yogurt and water. Mix well and adjust water amount to get idli batter like consistency.
3. For tadka, heat oil in the same pan and add chana dal and urad dal. Roast till they start to change color. Add cumin and mustard seeds and allow them to splutter. Add cashews, curry leaves and roast for a minute.
4. Turn off the stove and transfer tadka to the idli mix.
5. Grease idli mould and heat water in idli cooker.
6. Finally add eno and mix slightly. Dont over mix.
7. Add idli batter to the grease moulds and cook for 15 min.
8. Remove the idlis and serve with your favorite chutney.

Note: If you are making idli for the first time, read instructions on my idli post.

Pesarattu

Ingredients:

Green moong dal-1 cup
Rice-2 tbsp
Ginger-1 inch
Green chillies-2
Salt-to taste
Water-to make batter

Method:

1. Wash and soak moong dal in enough water for 8 hr to overnight.
2. In a separate bowl, soak rice.
3. Next day rinse dal again and if you have time cover with lid and let it sprout for another 8 hr. Else, proceed to the next step.
4. Grind dal and rice with water, ginger, salt and chillies.
5. If the consistency is not right add water to make it thin or add rice flour to make it thick.
6. To make pesarattu, heat a non stick pan. Add 1 big spoonful of batter and make dosa. Add oil if you like.
7. Once it browns, flip out and cook till crispy.
8. You can add onions on the top while cooking.
9. Serve with upma or chutney or sambhar.

Upma

Ingredients:

Sooji-1 cup
Tomatoes-2 small
Green chillies-4
Cashews-12
Oil-1/2 tbsp
Ghee-1/2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Ginger-1 inch
Salt-to taste
Water-4 cups
Cilantro-to garnish

Method:

1. Dry roast sooji in a pan on a very small flame till nice aroma comes out. Keep stirring frequently else sooji gets burnt. Keep it aside.
2. Heat oil and ghee in a pan and add cumin and mustard seeds. Allow them to splutter.
3. Add finely chopped ginger, slit green chillies and cashews. Saute for a minute.
4. Add finely chopped tomatoes and cook till mushy.
5. Add water and being it to a boil. Add salt and mix well.
6. Now add sooji spoon by spoon and stir continuously to avoid clumps.
7. Cook till it reaches desired consistency.
8. Adjust for salt and add more ghee if you like.
9. Garnish with corriander. Serve with pickle, yogurt and sugar. You can also spread this on a pesarattu.

Green bean casserole

Ingredients:

Green beans chopped-4 cups
Mushrooms chopped-4 cups
Onion-1
Oil-1 tbsp
Parmesan cheese-2 tbsp
Cashews-1 cup
All purpose flour-1/2 cup
Salt-to taste
Pepper-to taste
Fried onions-3/4 cup
Water or broth-3 cups

Method:

1. Pre heat oven to 350F.
2. Soak cashews in water for couple of hours or microwave for 2 minutes and let them sit in water till you use them.
2. Wash and chop mushrooms, beans and onion. Keep them aside.
3. Heat oil in a big pan and add onions. Saute till translucent.
4. Add chopped beans, sprinkle some salt and cook till soft.
5. Wow the beans are cooking, add broth, soaked cashews and flour in a blender. Blend to a smooth paste. Do not use food processor. It will create a mess. Keep the mix aside.
6. Once the beans get soft, add chopped mushrooms and cook till water released from mushrooms is evaporated.
6. Now add the blended mix and mix well. Add parmesan cheese and mix well. Cook till the mixture gets thick. Add pepper and more salt if needed. Add half of the fried onions and cook for a minute.
7. Transfer this mixture to a baking pan or a casserole dish.
8. Sprinkle the test of fried onions on the top.
9. Bake for 30 min. Enjoy!!

Aloo biryani

Ingredients:

Potatoes-3 medium
Basmati Rice-2 cups
Green chillies-6 small
Cilantro-1/4 cup
Mint-1/4 cup
Cashews-10
Bread croutons-15
Salt-to taste
Turmeric-1/2 tsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Cloves-5
Cardomom-5
Bay leaves-2
Cinnamon-1 in piece
Yogurt-3 tbsp
Ginger garlic paste-1 tbsp
Oil-2 tbsp
Lemon-1 big

Method:

1. Wash rice and soak in enough water for 30 min.
2. Peel potatoes and cut them into small pieces. Keep them aside.
3. Slit green chillies lengthwise and keep them aside.
4. Heat oil in a pressure cooker and add mustard seeds, cumin seeds. Allow them to splutter.
5. Add cloves, cardomom, bay leaves and cinnamon. Saute for few sec.
6. Add ginger garlic paste, green chillies, cashews and mix well.
7. Now add chopped potatoes and roast for a minute.
8. Add turmeric, corriander and mint leaves. Mix well.
9. Add curd, salt and mix well.
10. Drain rice and add to the pressure cooker. Roast for a minute.
11. Add 3 cups of water. Mix well and adjust for salt.
12. Pressure cook for two whistles.
13. Once the pressure is gone, add lime juice and bread croutons. Mix well and let it sit for 15 minutes till bread gets soft. Serve with raita.

Note: If you don't have bread croutons, toast bread with ghee and add it to rice. You can skip this step too.

Gobi peas masala

Ingredients:

Gobi-1 medium head
Onion-1 large
Tomatoes-2 medium
Oil-2 tbsp
Salt-to taste
Ginger garlic paste-1.5 tsp
Red chilly powder-1.5 tsp
Corriander powder-1 tbsp
Cumin powder-1.5 tsp
Garam masala-1/2 tsp
Turmeric-pinch
Cashews-10
Cumin seeds-1 tsp
Peas-1/4 cup
Cream-2 tbsp
Thick yogurt-5 tbsp
Corriander-to garnish

Method:

1. Take a big pan amd boil water in it. Wash and slice gobi into small florets. Boil the florets for 5 min and turn off the stove. Cover with a lid for 15 min. Drain water and keep gobi pieces aside. This process is called as blanching.
2. Finely chop onion and tomatoes. Keep them aside. Also beat yogurt and keep it aside.
3. Heat 1 tbsp of oil in a pan and add onions. Add ginger garlic paste and cook till translucent.
4. Add tomatoes and cook till mushy.
5. Add salt, turmeric, chilly powder, cumin powder, corriander powder and mix well.
6. Add cashews and cook for a minute.
7. Turn off the stove and blend the mix along with 1/2 cup of water into a smooth paste.
8. In the same pan, add remaining 1 tbsp oil and add cumin seeds. Allow them to splutter.
9. Transfer the blended paste and add 1 cup of water. Mix well and add beaten yogurt before the mix gets hot. Otherwise, yogurt may curdle.
10. Add peas and cook till soft.
11. Add gobi pieces and cook till soft and crunchy.
12. Adjust for spices and consistency. Add cream. Mix well and turn off the stove.
13. Garnish with corriander and serve with rotis, parathas or jeera rice.

Chickpea feta crispy tacos

Ingredients:

Feta-2 tbsp
Thick Yogurt-2 tbsp
Chat masala-1/2 tsp
Sumac-1 tsp
Salt and pepper-to taste
Chilly flakes-1/2 tsp
Cooked black chick peas-1/4 cup
Corriander-to garnish
Soft taco-1

Method:

1. Mix all ingredients listed in a bowl. You can add line juice if you don't have sumac.
2. Per heat oven to 375F.
3. Wrap a soft taco in a wet tissue paper and microwave for 20 sec.
4. Spray oil on both sides and carefully drape the taco over two bars of the oven rack.
5. Cook for 6 min and turn off the oven. Let it sit inside for a minute.
6. Remove it from the oven and let it cool completely.
7. Now fill in with the stuffing you made.
8. Garnish with corriander and enjoy the delicious and healthy baked tacos.

Four ingredient no churn Vanilla ice cream

Ingredients:

Condensed milk-14 oz can
Heavy cream-2 cups
Pure vanilla extract-2 tsp
Salt-1/4 tsp

Method:

1. Add cold heavy cream, vanilla and salt to a large pan (should fit atleast 10 cups).
2. Using an electric mixer, whip the cream till soft peaks.
3. Fold in condensed milk and make sure everything is combined well.
4. Place a saran wrap touching the surface of the mix. This prevents the formation of ice crystals.
5. Freeze atleast for 4-6 hr or better overnight.
6. Enjoy the delicious vanilla icecream. You will never buy icecream again :-D

Phool makhana in creamy sauce

Ingredients:

Phool makhana-2 cups
Onion-1 large
Tomatoes-2 medium
Oil-2 tbsp
Salt-to taste
Ginger garlic paste-1.5 tsp
Red chilly powder-1.5 tsp
Corriander powder-1 tbsp
Cumin powder-1.5 tsp
Turmeric-pinch
Cashews-20
Cumin seeds-1 tsp
Peas-1/4 cup
Cream-1/4 cup + 2 tbsp
Corriander-to garnish

Method:

1. Roast makhana on a small flame till they become crispy. Dont let them burn. Keep them aside.
2. Finely chop onion and tomatoes. Keep them aside.
3. Heat 1 tbsp of oil in a pan and add onions. Add ginger garlic paste and cook till translucent.
4. Add tomatoes and cook till mushy.
5. Add salt, chilly powder, cumin powder, corriander powder and mix well.
6. Add cashews and cook for a minute.
7. Turn off the stove and blend the mix along with 1/2 cup of water into a smooth paste.
8. In the same pan, add remaining 1 tbsp oil and add cumin seeds. Allow them to splutter.
9. Transfer the blended paste and add 1 cup of water.
10. Add peas and cook till soft.
11. Finally add phool makhana and cream.
12. Adjust for spices and consistency. Turn of the stove.
13. Garnish with corriander and serve with rotis, parathas or jeera rice.

Potato egg salad

Ingredients:

Cream-1/4 cup
Potatoes-3 medium
Eggs-3
Salt-to taste
Pepper-to taste
Chilly powder-1/2 tsp
Yogurt-1 tbsp
Lemon-1/2 small
Cilantro-to garnish
Pickle-3 big
Onion-1/2 small
Amchur-1 tsp

Method:

1. Boil potatoes to soft. I usually cut them into half and pattie cook with enough water for 6 whistles. After the pressure is gone, pave then in cold water for couple of minutes. The peel comes off so quickly. Peel them and keep them aside.
2. Boil eggs, peel them and keep them aside.
3. In a big bowl, mash potatoes and eggs using a masher.
4. Add cream, salt, pepper, chilly powder, amchur, yogurt and lime juice. Mix well. Add note cream if you lie the salad more creamy.
5. Add finely chopped onions and pickles. Add more of it according to your taste.
6. Finally check for seasoning and garnish with cilantro.
7. Serve it as it is our with butter toasted bread. Enjoy!