Instant Mix Vegetable Uttappa Recipe | Rava Uttapam Recipe [Video]

Instant Mix Vegetable Uttappa is a quick savory South Indian pancake that is made from semolina and topped with finely chopped vegetables. It is popularly served as breakfast along with some fresh coconut chutney.

In a hurry? Jump to Video or Jump to Recipe

I'm a complete breakfast lover! These days breakfast is served with a side of "Man with a Plan" playing on Amazon Prime. The show on the side changes, but the love for breakfast never does.

Right from childhood, I've always woken up hungry. It doesn't matter what time I wake up, it could even be a short afternoon nap, but I am hungry for the first 10 minutes after I wake up. It seems like I spend a lot of energy in sleeping and dreaming. But this also gives me the opportunity to actually enjoy my breakfast. I've heard of people forgetting to eat their breakfast (Gee!) and people not being hungry even an hour after waking up (Raj!), but not me, I was born to enjoy the first meal of the day.

Since this has always been my favorite meal, I keep searching for recipes and ideas to keep it interesting. And for me breakfast has to be instant, else it has to be made the previous night. I cannot wait for hours to prepare something. So instant recipes are always a hit with me, like this Instant Mix Veg Uttappa.

To tell you the truth, Uttappa is my favorite way to eat a dosa, even over a Masala Dosa. It's something about those charred onions on top that just makes me want it more than the others. I just went a little ahead with this Instant Uttappa, I topped it not just with onions but with a mixture of vegetables. You can keep it traditional and just use onions, or just use tomato. I love Tomato Uttappa too, with a little bit of spicy chutney pudi sprinkled on top of it.

This Instant Mix Veg Uttappa requires just a few ingredients. Rava or Semolina or Sooji forms the base along with some sour plain curd (yogurt). A pinch of baking soda or cooking soda is added to give it that slight fluffiness. You can also use fruit salt like Eno, but add just a pinch. These ingredients along with salt and water just form the dosa, the actual base of the Uttappa. As I mentioned earlier, you can now top this with vegetables of your choice - traditional choices are onions or tomatoes, I used a variety - onions, tomatoes, cabbage, capsicum and carrot along with some green chillies, curry leaves and coriander. 

Instant Mix Veg Uttappa can be served for breakfast or as an early evening snack. You can also serve it for dinner (I'm a big "breakfast-for-dinner" person). 

Serve the Uttappa with a fresh coconut chutney.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Instant Mix Vegetable Uttappa Recipe

Instant Mix Vegetable Uttappa is a quick savory South Indian pancake that is made from semolina and topped with finely chopped vegetables. It is popularly served as breakfast along with some fresh coconut chutney.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     20 minutes
Cook time:     15 minutes
Total time:     35 minutes
Yield:                5 to 6

Ingredients:

1 cup Semolina (Rava)
0.75 cup Yogurt (Curd)
1 cup Water
0.25 tsp Baking Soda
1 Onion, finely chopped
0.5 Tomato, finely chopped
0.5 cup Cabbage, finely chopped
0.5 Carrot, grated
2 Tbsp Capsicum, finely chopped
1 Green Chilli, finely chopped
Curry leaves
Coriander leaves, finely chopped
Oil to make the dosa
Salt to taste

Method:

1. Mix together semolina, yogurt, 0.5 tsp salt and 0.25 cups of water until well combined and keep aside for 20 minutes.
2. After 20 minutes, add in the baking soda and mix.
3. Add a little water and mix until there are no lumps. Add more water as required, the batter has to be of the same consistency of a dosa or pancake batter.
4. If the batter is too thin, you can add in a little rice flour.
5. Mix together the onions, tomatoes, carrots, cabbage, capsicum, curry leaves, green chilli and coriander leaves in a separate bowl.
6. Add a little salt and mix well.
7. Grease a dosa tava or a flat frying pan.
8. Once the tava is hot, pour one spoonful of batter onto it.
9. Top it with the mix vegetables. Pour a teaspoon of oil on the top.
10. Allow the uttappa to cook for 1-2 minutes on one side or until slightly browned. Cook on low to medium heat.
11. Flip the uttappa and allow it to cook completely, approximately 2-3 minutes.
12. Remove from tava and serve hot along with some fresh coconut chutney.

If you liked this, you may also like:

Instant Ragi Dosa

Instant Wheat Dosa

Rava Dosa

Read more ...

Masala Pav Recipe | How to make Masala Pav [Video]

Masala Pav is a popular street food in which Pav bread is sauteed along with a spicy masala made of tomatoes, potatoes and capsicum. This recipe can be made vegan by skipping adding butter or using vegan butter instead.

In a hurry? Jump to Video or Jump to Recipe

So... I had this whole post ready to be published last night, and I forgot! Oops.

Yeah, I can be such a dumbo sometimes. I have no clue how I forgot something this basic. Anyhow, now I'm here and so excited to share one of my favorite recipes.

Masala Pav is another one of those popular street foods. Frankly, I'm yet to come around to a street food that isn't popular. I love that it has so much flavor and it is usually so colorful. And it is our local fast food. Over the years, I have posted so many of my favorites like Pani Puri, Masala Puri, Chana Chaat, Tomato Puri, Pav Bhaji, Tava Pulao and just as of last week, I posted the recipe for Mumbai Masala Toast. I've also posted my version of a few dishes like this Sweet Potato Chaat and the Dahi Bread Chaat.

What is your favorite street food? And what do you like about it?

So, lets get back to today's recipe - Masala Pav. If you are from Mumbai, you may be wondering why my Masala Pav looks like this. I'll clarify. This is the version you get in Bangalore, and it is the only one I've ever eaten and loved. So don't leave just yet, try this one and you may just love it as much as I do.

Masala Pav, first requires you to make a masala that is made from onions, tomatoes, capsicum (bell pepper) and potatoes. You can skip the potatoes if you want, but nothing could ever make me skip them. Allow all the veggies to cook down and mash them coarsely. The masala is spiced with a Pav Bhaji Masala Powder. Once the masala is cooked, shredded or diced pav is added and mixed well. Top with finely chopped onions, coriander leaves and Sev before serving.

If you don't have Pav bread easily available, you can make this with any loaf bread you have or with buns. I have added butter towards the end, you can also use only butter instead of oil. To keep this recipe vegan, just skip adding the butter.

Masala Pav makes for a good evening snack. Especially, when the evenings are cold and rainy. So what are you waiting for? Go ahead, enjoy!

Happy Weekend folks!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Masala Pav Recipe

Masala Pav is a popular street food in India. Pav bread is sauteed along with a spicy masala made from onion, tomatoes, potatoes and capsicum. This recipe can be made vegan by replacing the butter with vegan butter or not adding butter at all. 

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 4

Ingredients:

6 Pav
2 medium sized Onions, finely chopped
3 medium sized Tomatoes, finely chopped
2 medium sized Potatoes, boiled and peeled
1 green Capsicum, finely chopped
2 Tbsp Oil
1 tsp Ginger Garlic Paste
2 Tbsp Pav Bhaji Masala
1 tsp Red Chilli Powder (Optional)
Salt to taste
0.5 cup Water
2 Tbsp Butter (Optional)

To Assemble:

0.5 cup Sev
Finely chopped Onion
Finely chopped Coriander Leaves

Method:

1. Heat oil in a pan and add ginger garlic paste. Saute until fragrant.
2. Add in the finely chopped onions and saute until translucent.
3. Add the finely chopped tomatoes.
4. Add salt to taste and the pav bhaji masala. If you plan to add the red chilli powder, add it now. Mix well and cook until the tomatoes are soft.
5. Add chopped capsicum and boiled potatoes.
6. Mash the capsicum and potatoes until roughly combined with the tomato masala.
7. Add water and allow to cook on low heat for 5-6 minutes.
8. Dice the pav into bite sized pieces and add to the pan. Mix well until combined.
9. Add salt if required.
10. Add in the butter if using it. Skip this step to make the masala pav vegan.
11. To serve, top the masala pav with finely chopped onions, coriander leaves and sev.

If you liked this, you may also like:

Masala Bread Toast

Mumbai Masala Toast

Misal Pav

Read more ...

Vegan Laksa Soup Recipe | How to make vegan Malaysian Laksa Lemak [Video]

Vegan Laksa Soup or Curry Laksa or Malaysian Laksa Lemak is a spicy noodle soup from Malaysia that has a rich creamy base made from coconut milk and topped with noodles, blanched vegetables and fried Tofu. The soup is spicy, sweet, salty and creamy. It is perfect for a cold winter day. This recipe includes video instructions to make the Laksa Soup.

In a hurry? Jump to Video or Jump to Recipe

Hello friends, wishing you a very Happy New Year once again. Are you excited for what 2019 holds for you? Have you made resolutions yet?

I sure have. As every year before, I resolve to eat healthier, blog more and just spend contribute more time towards home. I would also love to reduce stress, and interact more with you on social media. I also want to go on more vacations and carve out some "me" time. A lot of resolutions and I hope can follow them through.

Now that we have our new year courtesies off the table, lets get on to the recipe - Vegan Laksa Soup.
The Laksa Soup is an uber-delicious Malaysian Noodle Soup. While there are different varieties of Laksa, this is the recipe for Curry Laksa or Laksa Lemak which is a spicy soup finished off with rich creamy coconut milk.  Which is perfect for this weather. Something weird is going on with the weather in Bangalore and we've had just about the coldest January in ages. Temperatures are dropping to 8-10 degree C and that's not really normal. So cozying up under a blanket and enjoying some delicious spicy soup is just perfect. I mean the weather calls for it!

My inspiration for recreating a Laksa at home came from the Laksa I ate at FoodHall in December. You have got to try theirs! It was so deliciously flavored, that I wanted more. When you want more and more of something, you have to make it at home, especially when they don't do a home delivery. So I looked up several recipes, and came up with mine. I mostly followed Adam Liaw's recipe, but kept it vegan.

The Laksa Soup has 3 main parts to it:

• Laksa Curry Paste - The curry paste is what gives the soup its flavor. The Laksa I had was spicy and hence, I added enough chillies to give the same heat. This heat is eventually balanced by the sweetness and saltiness, but I'd say add just as many chillies as you can tolerate. The curry paste is simple to make, just blend all the ingredients together and you will get your smooth curry paste. If you don't have access to fresh lemongrass, use lemongrass paste or lemon zest (lots of it!). Candle nuts can be replaced with cashew nuts like I did. Use fresh turmeric if you have access to it, else use the ground powder like me. 
• Laksa Soup - The soup I had was spicy, sweet, salty and sour (from the lemongrass).  It had the perfect balance of flavors (MasterChef judges would be proud of me!). To get the best flavor our of the soup, the laksa paste has to be fried until the oil separates or at least for 15-20 minutes. After that just add in broth or water to thin it. Add the thick coconut milk towards the end to get the creamy richness.
• Toppings/Additions - Since it is a noodle soup, noodles are kind of mandatory. Use any noodles you have accessible. If you are not  purist, you may also use spaghetti. After this it is totally up to you to add whatever vegetable you want. I added blanched broccoli, capsicum, snow peas and mushrooms. I blanched my veggies instead of cooking them in the soup because I wanted my vegetables to retain their crunch and texture. Since I did not have Tofu Puffs, I added pan fried Tofu and it was delish!

Enjoy this bowl of heartwarming deliciousness before the Winter is over! See you next week.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

Vegan Laksa Soup | Malaysian Laksa Lemak Recipe

Vegan Laksa Soup or Curry Laksa or Malaysian Laksa Lemak is a spicy noodle soup from Malaysia that has a rich creamy base made from coconut milk and topped with noodles, blanched vegetables and fried Tofu. The soup is spicy, sweet, salty and creamy.

Recipe Type:  Soup
Cuisine:            Malaysian
Prep Time:     10 minutes
Cook time:     50 minutes
Total time:     60 minutes
Yield:                Serves 2

Ingredients:

For the Laksa Curry Paste:

6-8 Dry Red Chillies
2-3 Fresh Red Chillies
10-12 Cashew Nuts
3 Lemongrass Stalks (white part only)
1 small Onion
1 Tbsp Garlic
1 Tbsp Ginger
0.5 tsp Turmeric powder
1.5 Tbsp Coriander Seeds

For the Laksa Soup:

2-3 tsp Jaggery or Sugar
1 cup thick Coconut Milk
4 Tbsp Oil
Salt to taste
Water or Broth as required

For the Crispy Tofu

100 gms firm Tofu
2 tsp Corn Starch
Salt to taste
Pepper to taste
2 Tbsp Oil

To assemble the Laksa Soup

2 cups cooked Noodles
1 cup Broccoli Florets
8-10 Snow peas
0.5 Capsicum
5 Mushrooms
1 Tbsp chopped Coriander leaves

Method:

1. Soak the dry red chillies and cashew nuts in hot water and keep aside for 10 minutes. Then discard the water.
2. Blend together the soaked red chillies, cashew nuts along with all the other ingredients for the laksa curry paste along with a little water to a smooth paste.
3. Heat 4 Tbsp of Oil in a thick bottomed pan and add the curry paste.
4. Fry the paste for 15-20 minutes on low heat or until the oil separates.
5. Add 1 cup of water or broth and bring to a boil.
6. Add salt and sugar to taste.
7. Add in the coconut milk and simmer for 5-10 minutes.
8. Remove from heat and keep aside.
9. Boil water in a pan and add a pinch of salt.
10. Dab the Tofu with kitchen towel to extract as much water from it as possible.
11. Dice the Tofu into cubes and add to a large bowl.
12. Sprinkle the corn starch, salt and pepper to the bowl and toss until the tofu is coated with the corn starch.
13. Heat 2 Tbsp Oil in a frying pan and place the tofu in one layer. Flip the tofu until all sides are browned and crisp. Remove from heat until time to serve. Alternately, you can deep fry or bake the tofu.
14. Drop in the vegetables - broccoli, snow peas, diced capsicum and sliced mushrooms, one by one and blanch for few minutes until the vegetables are slightly soft.
15. To assemble the Laksa Soup, spoon the soup into a bowl, add the cooked noodles and the blanched vegetables. Top with crispy tofu and chopped coriander leaves before serving.

If you liked this, you may also like:

Miso Noodle Soup

Broccoli Almond Soup

Mushroom Leek Soup

Read more ...

8 Grilled Vegetarian/Vegan Delights

A compilation of eight Vegetarian/Vegan grill recipes.

I am bringing to you a Tempting Tuesday post with lots of color and vibrance today. This post is a compilation of eight of my favorite recipes that involve grilling. Late summer is the perfect time to bring out the grill and char those beautiful summer vegetables and produce and make a healthy vibrant meal.

So what are you waiting for? Go ahead and bring out that grill!

Vegetarian Souvlaki Rolls [Vegan option available]

Greek flavored grilled vegetables and a zingy yogurt sauce, rolled in your favorite bread.  I highly recommend a garlic naan bread. Just the colors in this dish will brighten up your day. Use vegan yogurt to make the recipe vegan.

Grilled Cauliflower Summer Bowls [Vegan]

A vibrant summer bowl of spicy grilled Cauliflower, chewy Black Rice, fresh vibrant summer salad all tossed with a mint coriander oil. Rainbow in a bowl!

Grilled Vegetable Open Sandwich [Vegan]

Grilled Summer vegetables over a bed of mashed ripe avocado on a slice of crusty sourdough bread. Perfect for healthy mornings!

Corn Tomato Bharta [Vegan]

Pureed sweet summer tomatoes and sweet corn simmer along with aromatics and spices to make a delicious curry. Serve it up hot with roti, naan or rice.

Grilled Eggplant and Coriander Hummus Rolls [Vegan]

There is no way we are talking about grilling and skipping the eggplant. Thinly sliced eggplant is grilled and rolled with coriander (cilantro) hummus to make finger licking rolls.

Grilled Vegetable Open Sandwich [Vegan option available]

Two crusty chunks of rye bread, a generous helping of creamy tartar sauce and the hero - a garlic and chilli marinated slab of Paneer that is grilled to perfection. Oh ya and lettuce too. That's what is in this Grilled Paneer Sub Sandwich. Replace the Paneer with Tofu to make the recipe vegan.

Instant Paneer Tikka [Vegan option available]

Paneer, Capsicum and Tomato coated in an instant marinade of spices and grilled to make a quick weekday snack. This Paneer Tikka is perfect for the lunch box too. Replace the Paneer with Tofu to make the recipe vegan.

Bean and Grilled Veggie Burger with Coriander Cashew Sauce [Vegan]

Vegan burger with a patty made from grilled vegetables and red kidney beans and topped with a sauce made from coriander and cashews.

If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:

Read more ...

Grilled Vegetable Open Sandwich Recipe

Grilled Summer vegetables over a bed of mashed ripe avocado on a slice of crusty sourdough bread. Vegan and healthy open Sandwich!

This post is neither inspired by some past incident, my childhood or the weather. This Grilled Vegetable Open Sandwich came into being solely because of 2 things - the awesome Sourdough bread and the soft ripe Avocado. 

I get super excited when I find a ripe avocado. I never miss a chance to pick it up. I buy it first and then think of where I can use it. The sourdough is a different story. I was in training for 2 days last week ( hence, I missed posting on Friday) at a hotel. And the hotel's bakery had this amazing looking selection of breads. That is where I picked up this extremely crusty loaf. Crusty bread and ripe avocado, in my head it had to be an open sandwich.

There isn't much to hide from in this Sandwich, so it is important you use the best ingredients you can. You can select the veggies you want to grill based on what's available and what you love to eat. I grilled yellow capsicum, red capsicum, broccoli and zucchini. It made my sandwich look vibrant and inviting. The peppers added a nice sweetness to the otherwise savory sandwich. And broccoli, aah, I love grilled broccoli to eat just like that with some salt sprinkled. So I made some extra. The grilled veggies can be used in tacos, burritos and rolls too, so if you have leftovers, it takes care of another meal. 

To grill the veggies, I sliced them long and drizzled a little extra virgin olive oil, the good kind, and coated the veggies. Sprinkled salt and pepper, and grilled them in the oven for 20 minutes or until my peppers blistered and browned slightly. If the day is fine, go ahead and use your outdoor grill. This Sandwich is also perfect to assemble at picnics or campfires as far as you have the veggies grilled or a place to grill them on site.

The bread was so good, I really did nothing to it. Just sliced it. To add flavor to the bread, you can toast it with butter or rub it with smashed garlic. I kept the avocado simple too, just a squeeze of line, a pinch of salt and pepper. Sometimes, simple is good.  

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

---------------------------------------------------------------------------------------------------------------------------

Grilled Vegetable Open Sandwich Recipe

Grilled summer vegetables and mashed ripe avocado layered on crusty sourdough bread slice. Vegan open sandwich recipe.

Recipe Type:  Sandwich
Cuisine:            International
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Serves 2

Ingredients:

6 slices Sourdough Bread
1 ripe Avocado
1 cup Broccoli florets
0.5 Yellow Capsicum
0.5 Red Capsicum
1 small Zucchini
1 Tbsp Extra Virgin Olive Oil
1 tsp Lime Juice
Salt to taste
Pepper to taste

Method:

1. Slice the capcisum and zucchini into bite sized pieces.
2. Place them in a bowl and add the olive oil, salt and pepper. Mix well.
3. Lay on a baking sheet and grill in the oven on high for 15-20 minutes until the veggies are slightly charred.
4. Mash the avocado with the lime juice and a pinch of salt.
5. Spread the avocado the sourdough slice and top with grilled veggies. Serve immediately.

If you liked this, you may also like:

Grilled Cauliflower Bowl

Vegetable Souvlaki Rolls

Bruschetta Duo

Read more ...

Bread Pizza Cups [Video]

Pizza in a cup - cups made with bread, filled with your favorite pizza toppings and sauce, topped with cheese and baked until the bread is crisp and cheese is oozy.

Tell me, do you love Pizza? Did you just say yes??? Then you will LOVE this recipe.

So, since you asked for more snacks, I've been sharing recipes for snacks here. Just early this week, I shared the recipe for Masala Bread Toast - a popular bakery item in Bangalore. And today, I bring to you Pizza in a cup. Cute, right?

These Pizza cups are straight out easy to make and they are highly customizable. All you need are fresh bread slices, your favorite pizza sauce, toppings - again just use what you love or you have leftover in the fridge, and cheese. Yes, lots of cheese. I say the cheese is never enough. 

Okay, so there is a reason I mentioned fresh bread slices up there. The fresher the bread, the softer and easier to work with. The bread won't crumble when you try to shape them. I had a few slices that just crumbled on touch, so bad for the pizza cups. Use wholewheat bread to make it healthier.

Next, the Pizza Sauce. I made my own sauce following an older recipe of Eggplant Pizza, and I think this Basil Almond Pesto will also go famously. You can get creative and use this Manchurian Sauce instead or you can just buy the Pizza Sauce. If you don't want to go through all the fuss, just use Ketchup and add some Italian seasoning or Oregano to it.

The best part of any Pizza is the toppings. I kept mine super simple - chopped tomatoes, capsicum and sweet corn. It tasted delicious. But this is where you want to get creative and add what you love or as I suggested before, just use up leftovers. Also, a brilliant way to sneak in those healthy veggies your family won't eat.

I topped my Pizza Cups with Mozzarella cause I love the way the cheese melts and gets all stringy. Use any cheese you love, but remember, for cheese, less is never more!! Add more cheese, always!

So where all can you show these Pizza Cups off, let see:

• High Tea - These Pizza cups will perfectly complement those cute little pastries you have for high tea
• Kid's birthday parties - What's more fun is you can make the kid's add their own toppings. 
• Cocktail Parties - let's just agree, these are perfect for any party, really!
• Snack boxes?? I wouldn't highly recommend this, cause the bread may get soggy, but if you have non-fussy family, I say go ahead. I actually kept aside a few for 2-3 hours and ate them later and they still held and were just as tasty.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

--------------------------------------------------------------------------------------------------------------------------

Bread Pizza Cups

Cups made with bread, filled with your favorite pizza toppings and sauce, topped with cheese and baked until the bread is crisp and cheese is oozy.


Recipe Type:  Snack
Cuisine:            International
Prep Time:     15 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                Makes 6 Pizza cups

Ingredients:

6 slices Bread
6 tsp Pizza Sauce
2 Tbsp diced Tomato
2 Tbsp diced Capsicum
2 Tbsp Sweet Corn, boiled
6 Tbsp shredded Mozzarella Cheese
2 tsp Olive Oil
1-2 tsp Italian seasoning / Oregano (Optional)
1-2 fresh Basil leaves(Optional)
Water as required

Method:

1. Lightly sprinkle the bread slices with water and tap to wet the bread slightly.
2. Flatten the bread using a rolling pin.
3. Cut the bread into a circle using a bowl or a box cover.
4. Grease the muffin tray generously with olive oil.
5. Carefully place the bread into the muffin tray in the shape of a cup. See video above for reference.
6. Spoon in the pizza sauce.
7. Add the chopped tomatoes, capsicum and boiled sweet corn.
8. Sprinkle Italian seasoning or oregano if using.
9. Top each cup with 1 Tbsp of shredded cheese.
10. Top with a little bit of sauce and chopped basil leaves.
11. Bake in a preheated oven for 10 minutes at 200 degree Celsius.
12. Serve hot/warm.

If you liked this, you may also like:

Masala Bread Toast

Dahi Bread Chaat

Coriander Chutney Sandwich

Read more ...