I baked this partly whole wheat bread with flaxseeds this week. The only problem with baking your own bread is you can’t stop eating it. The possible upside is that you can slice your bread as thin as you want to 🙂 I can almost see all those of you who bake your own bread nod your heads solemnly.
I usually try and avoid starting my day with bread, but when it’s homemade, you are looking for every possible excuse. So this is what I had for breakfast today – thinly sliced bread, toasted on a low heat on the tava, rubbed with a clove of garlic and topped with a simple paneer mixture.
This breakfast ticks all the boxes – good carbs, protein, veggies, fibre. Yay!
Bruschetta – Indian Style
Time taken – 15 minutes
Quick Bite : Indian Bruschetta
- 2 bread wholegrain slices
- 1 clove garlic , peeled
- 1 tsp olive oil
- 1 tbsp onions finely chopped
- 1 tomato small , deseeded and finely chopped
- 1 tbsp coriander finely chopped
- 1/4 cup paneer , cut into small cubes
- 1/4 tsp salt
- Pinch red chilli powder
- On a skillet or in the toaster, toast the bread till golden and crisp.
- Meanwhile, heat the oil in a small wok and saute the onions till translucent (~2 mins). Add the tomatoes, coriander and saute for another minute. Don't fry the tomatoes to a mush.
- Add the paneer, salt, red chilli powder and stir gently till seasoned through. Remove from heat and keep aside.
- Rub the clove of garlic all over the toasted slices of bread(one side).
- Divide the paneer mixture equally between the two (or three, depending on size of bread) slices.
- Eat immediately.