A - Z Indian Biryani / Pulao / Khichdi Series ~ M for Motiwale Pulao / Moti Pulao

The most common basic versions of Indian pulaos have to be a plain nuts' based pulao or a ghee rice or even a jeera rice, that pair well with a spicy gravy. My pulao - biryani exploration for this marathon showed me that there are many regional variations of the same with few extra touches that make them unique. Like the Basanthi Pulao from the Bengal region and the Mewa Pulao from Rajasthan with a dose of sweetness. The Kashimiri version with fresh fruits thrown in that sets it apart from being a plain, bland pulao. Today's version of moti or motiyonwale pulao that comes from the state of Rajasthan is one such dish with a special touch. It is bland on it's own and so be sure to serve it with a spicy side dish and a raita. Mine was served with a spicy gravy which is not pictured here.

The addition of fried balls made with a combination of grated paneer and ground cashews and adorned with edible silver foil aka 'chandi ka warq' lend a richness to this pulao and seems to fit a royal kitchen. Moti, pronounced as mow-thi (as in thin) means 'pearl' and the name of the dish must be alluding to those gilttery silver warq balls that look like shiny pearls. Make sure to make the balls tiny if using silver foil to replicate the pearls. 

Silver warq or varak is edible and adding silver and even sometimes gold foils to sweets, dry fruits, supari and other stuff is common in the Indian subcontinent. The fragile foil is flavorless and just added for the richness it imparts to the appearance of the sweets. The thinner version foil tends to stick to skin when handled directly. I let go the silver warq from the recipe but if using, make sure that you are using a vegetarian version, that is if you are practicing vegetarianism.

Warq is made by placing and pounding the pure metal dust between parchment sheets until it is molded into a foil, which takes about two hours. The sheets are typically packed with paper for support, which is peeled away before use. The traditional method involves manually pounding the particles between layers of ox, goat or cattle hide because it is easier to separate the silver leaf from animal tissue than to separate it from paper. Hyderabad was once famous for this dying art. The recent common process uses ox guts where the hammering leads to the intestines become part of the silver foil. The concerns raised by vegetarians have led to production using modern technologies where beating over sheets of black special treated paper or polyester sheets coated with food grade calcium powder takes  instead of hide / guts. Also there are safety issues since sometimes to make quick money, aluminium is used instead of silver which is toxic. The government had banned the usage of guts and hides in 2016 only to halt the directive as a result of job losses. (Source:Wiki)

Recipe source: Here
Ingredients: (yield 2 - 3 servings)
1/2 cup heaped Basmati rice
2 tsp. ghee / oil
2 tbsp. each raisins and cashews
2 cloves
2 green cardamoms
1 bay leaf
1 inch cinnamon piece
Few saffron strands
1.5 tsp. salt
Ingredients for paneer balls:
1/2 cup paneer, grated 
1 tbsp. cashew powder
1/2 tbsp. corn starch
Salt to taste
Oil for frying
Silver warq sheet if using

Directions:
* Rinse and soak rice in water for about 30 minutes. Drain and keep aside. 
* Add grated paneer, cashew powder, corn starch and salt to a mixing bowl. Knead into a smooth dough and roll into small balls. Make sure to make them tiny if using silver foil to cover them.
* Heat sufficient oil in a kadai or a small frying pan. Deep fry the paneer balls on medium heat, until light golden brown. Remove them with a slotted spoon and drain them on absorbent paper towel lined plate. Let the fried balls cool and cover them with silver warq, if using.
* Heat ghee in a pan until it is melted and add raisins and cashews. Toast them until cashews turn light golden brown and raisins plump up. Remove them with a slotted spoon and keep them aside. To the same ghee, add cloves, bay leaf, cardamom and cinnamon. Saute the spices until fragrant.
* Next add rice and stir gently for about a minute. Add about a cup of water, saffron and salt. Bring the mixture to a boil and reduce the heat. Cover and cook until rice is done, about 15 - 20 minutes.
Or 
Pressure cook for 2 whistles adding only 3/4 cup of  water.
* Garnish the pulao with fried paneer balls, raisins and cashews.
* Serve with a spicy gravy curry.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare
J for Jaipuri Mewa Pulao
K for Kashmiri Pulao

L for Lucknowi Biryani

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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Arizona Cheese Crisps

Arizona cheese crisps or simply cheese crisps is a tortilla based dish and is said to be have been made famous by a cafe in Tuscon, Arizona. These open faced flour tortillas are buttered and toasted in an oven until crisp. They are then sprinkled with cheese and again toasted until the cheese melts. Cheese is not piled up high like in a pizza in the case of cheese crisps and they can be optionally topped with onions, scallions, cilantro, peppers or chorizo in case of a non-vegetarian version. As the name suggests these were crispy, cheesy and utterly delicious.

Ingredients:
2 tortillas (I used 8 inch whole wheat ones.)
2 tsp. butter
1/2 to 2/3 cup shredded cheddar cheese / Mexican blend cheese
(I used Cheddar cheese on one and a blend of Monterey Jack, Cheddar, Asadero and Queso Quesadilla cheese on the second tortilla.)
1 tsp. oil
1 mild green pepper like poblano / anaheim (optional)

Method:
* Preheat the oven to 350 deg F.
* If using the green pepper, slice into thin strips. Heat oil on medium heat and saute the pepper slices until the skin starts to blister.  Remove from heat and keep it aside.
* Place the tortillas on a baking sheet and spread 1 tsp. butter over each of the tortilla and place it in the oven. 
 
* Toast for about 8 - 10 minutes or until the edges start to turn golden brown / crispier.
 
* Remove the tortillas from the oven and sprinkle cheese over the tortillas, leaving about 1/4 inch around the edges. Arrange the toasted green pepper strips if using (or it can be sprinkled before serving.) 
 
* Return the tortillas to the oven and toast until the cheese melts, about 2 -3 minutes.
* Remove and serve immediately.

This is my entry under "Tortilla based dishes" for BM #53. Check the blogging marathon page to see what my fellow marathoners are cooking today.

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Mac & Cheese in a Mug

I came across this mac n cheese in a mug version while looking for mug cake ideas some time ago. I cook macaroni and cheese from scratch almost everyday for my daughter and this quicker microwave version instantly attracted me. I could somehow retain the recipe in my head for this long though I forgot where I saw it. This mug sized single serving portion takes just around 5 minutes to cook and makes a great impromptu meal for kids.

Ingredients: (Yield 1 serving)
1/3 cup macaroni
1/2 cup water (Add extra 2 to 3 tbsp. water if using a mug.)
1/4 cup shredded cheddar cheese
1/4 cup whole milk

 Method:
* Add macaroni and water to a mug and place it in the microwave.
 
* Place the mug on a large plate to catch drips. Cook for a couple of minutes and stir. Repeat the process until the pasta is done to the desired consistency and all the liquid is absorbed (about 3 to 4 minutes). Add extra water if needed in case if the macaroni is not done.
 
* Remove the mug / bowl from the microwave and add milk and cheese. Stir and cook for one more minute. 
 
* Stir once again before serving. 
 
Notes:
1. My macaroni took about 4 minutes to get done. I added the extra 2 tbsp. of water since the water spilled over during the cooking. Using a large bowl would prevent the spilling.
2. You can cook macaroni directly in the milk instead of water if you want it to be more creamier. And if using milk, I would recommend using a big mug or a bowl and also keep an eye through out the cooking to avoid spilling.

This is my post under '3 Ingredient Dishes'. Check the blogging marathon page to see what my fellow marathoners are cooking for BM#53.

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Turkish Pizza ~ Pide

I bookmarked pide, the Turkish pizza bread when Pavani posted it during last month marathon and wanted to try it sooner before it got buried in my bookmarked folder. I decided to try it yesterday as my daughter was at home and she couldn't fathom the fact that her favorite pizza was getting a makeover in terms of shape. She thought it was plain weird though she forgot about it when it was time to taste it.  
I came across pide in all sizes and shapes over the web but a long canoe shaped one seems to be the popular one. The texture of the pide crust was soft, more like a bread. As in pizza, the toppings can change according to one's preference and I noticed that vegetables were added while baking and an egg went about 5 minutes before 
the final stages.
 
The toppings can be arranged leaving about 1/2 inch around the edges and then pides can be shaped. Pavani had suggested that shaping the pides after spreading the toppings would be easier and I tried following that method but I goofed up while shaping them. My daughter was going crazy chanting that she was hungry and I did not bother to look how it was shaped. I did not realize that I was supposed to just pinch the edges and somehow ended up overlapping the edges slightly over the toppings, resulting them to open up slightly instead of staying put, while baking. If the edges are pinched together not bringing the toppings in contact with it, the shape would retain. It doesn't mean that my pide ended up with another shape other than oval one or the toppings spill over. I would make the pides less wider next time and keep the rims thinner. My daughter didn't like the thick rim even though it had a soft, bread kind of texture and just left them out. I would also recommend making 3 instead of 2 pides for these measurements.

 Ingredients:
2 cups all purpose flour
1&1/3 cup wheat flour
1 tsp. salt
1/2 tsp. sugar
2 & 1/4 tsp. rapid rise yeast
2 tbsp. yogurt
2 tbsp. oil
3/4 to 1 cup water (I had to use about 1 cup + 3 tbsp. water.)
2 tbsp. milk (for brushing)
1 tbsp. seeds (Optional. Caraway, Sesame, Nigella or Mustard can be used. ) 
Toppings of your choice

Method:
* Combine all the ingredients except the milk and seeds, in a large mixing bowl or the bowl of a stand mixer. Start with about 3/4 cup water and add extra water as needed to form a soft, pliable dough. (Add water in small increments and I had to add almost 1 & 1/4 cup water.)
* Knead the dough for about 6 minutes on a stand mixer or about
10 - 12 minutes by hand.
 
* Transfer the dough to a large, lightly greased bowl, cover and leave aside in a warm place for about 1 to 1½ hours or until it doubles in volume. (During winter, I preheat the oven at the lowest setting and turn off the oven. I leave the dough in the warm oven.)
* Gently deflate the dough and then knead the dough slightly. Divide the dough into 2 balls and shape them into oval shapes. Pinch the edges to form a rim, almost bringing it to a canoe shaped one.
 
 
* Cover the loaves and set aside for another 20 minutes to rise a  little more. (I totally forgot to notice this step and somehow ended up rising them only for about 10 minutes.) 
* Preheat the oven to 450 deg F and place the pizza stone or a couple of greased baking sheets in the oven.
* Brush the loaves with milk and sprinkle with seeds if using. (I skipped this step.)
 
* Fill the inside with the choice of toppings and slide each pizza onto the hot baking sheets and bake for 15 minutes or until golden brown. (I applied pizza sauce and topped them with low fat mozzarella cheese. My daughter wanted just olives and the husband wanted hot peppers and that's what they got.)
* Serve them hot.


Check the blogging marathon page to see what my fellow marathoners are cooking for BM#52.

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Monday Meals ~ Au Gratin Potatoes

 
According to wiki, gratin is a widespread culinary technique in which an ingredient is topped with a brown crust, often using breadcrumbs, cheese, eggs or butter. Gratin originated in French cuisine and is usually prepared in a shallow oven proof container. The word 'gratin' comes from French word 'gratter', meaning to scrape or to grate, referring to the scrapings of bread and cheese and the verb 'gratiné' meaning the crust. Potatoes gratine is the most common of gratins but the technique is used in cooking other vegetables, fish, meat and pasta dishes as well.  
For the potato version, slices of boiled potato are put in a buttered oven proof dish, sprinkled with cheese and is baked / broiled until the top browns.I had about four potato dishes in mind for this marathon but eventually had to settle with two. The first one is this simple au gratin recipe that is not loaded with cream and cheese and can be a great side dish for those who do not prefer spicy dishes. I picked this recipe also for the reason that potatoes were not cooked on stove top. (I was sticking to 'only sauce making on stove top' rule of this marathon as I didn't know the rules were flexed at the time of preparing this.) The cream is replaced with fat free milk here thus making it a low calorie version. I used a 2 quart dish and followed the recipe in the same ratio but in a smaller quantity than given below. I didn't try to change anything other than keeping it a little spicier than the original version.
 
Recipe Source: Taste of home
Ingredients:
3 tbsp.butter
3 tbsp. all purpose flour
Salt to taste
1/2 tsp ground pepper (I used more to suit our palates.)
2 cups 2% milk (I used mostly fat-free milk.)
1 cup Cheddar Cheese
5 cups peeled and thinly sliced potatoes (About 5 medium sized potatoes.)
1 big onion chopped

Method:
* Grease a 2 quart baking dish and keep it aside.
* After all the prep work is done, preheat the oven at 350 deg F.
* Melt butter in a sauce pan on low flame and add flour and pepper. Keep stirring until smooth.
* Add milk slowly and keep stirring to avoid the lumps. Bring the milk to a boil. (If you notice lumps in case, turn off the stove and pass the mixture through a stainer and smooth the lumps. And again start to cook.)

* Cook the mixture for about 2 minutes, until it thickens. Then add the cheese and turn off the stove. Stir until it melts, taste and then add salt accordingly. Add potatoes and onion to the mixture.
 
* Transfer the mixture to the greased baking dish. Cover the dish with an aluminum foil and bake for about one hour. Then uncover and bake again for about 30 to 40 minutes or until the potatoes are tender.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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Veggie Wednesday ~ Zucchini Parmesan Crisps

My husband has this habit of tucking away important things carefully and considers himself very organised. While he is at it, he also likes to think that I am just the opposite and take everything lightly ('Think' is the keyword here). People who know me personally may beg to differ and call me a neat freak but that is what my husband likes to believe. He puts things away so carefully that no one including him would be able to locate them when they are needed. That's what happened when I went searching for a hard disk of our old computer which is stuffed with pictures that I was supposed to use for blogging. We looked and looked around the house and couldn't locate it until now. The pictures I could use for this post were in it and I wondered if this post of mine will ever see the light of the day. These zucchini crisps along with the okra fry, handvo I posted last week have been in my drafts for years now, for the lack of better pictures. It is another thing that I used the same pictures for okra fry and handvo in this marathon since I couldn't prepare them again this month. With these zucchini crisps it was totally another story. The pictures I took earlier were good but as I mentioned above, the pictures went missing.

These zucchini crisps were not an experiment for this marathon but are baked regularly in my home since they are my daughter's favorite. I got some zucchinis and baked them again instead of wasting time over the old pictures. These were baked last month as an evening snack and so the pictures were taken when the light was really low. I was not happy with the pictures and was thinking of posting something else. However when I realized that I have to yet bake four more dishes for this marathon, I gave up and used the image. 

Zucchini is sliced into thin discs for this recipe and are coated with bread crumbs and cheese mixture. Then they are baked until the coating turns crispy. We cannot expect the zucchini to turn crispy here but the outer cheese coating provides the crunch and the flavor. These crisps are great to snack on and are a better alternative to the frying method.

Ingredients:
2 small zucchinis (I had around 25 slices)
1 tbsp oil
Salt and ground pepper to taste
1/4 cup panko bread crumbs
1/4 cup shredded Parmesan cheese 

Method:
* Preheat the oven to 425 deg F. Grease or line a baking sheet with aluminum foil.
* Mix bread crumbs, salt, pepper and cheese in a bowl. 
* Wash and wipe dry the zucchinis. Slice them into about 1/4 inch discs. Add oil and the discs to a bowl and toss gently to coat.
* Dip the zucchini discs in the bread crumbs - cheese mixture and press down firmly so that the coating sticks to the discs. Flip and coat the other side too. Repeat the steps with the remaining discs.
* Place the bread crumbs - cheese coated discs on the prepared sheet and bake for about 25 - 30 minutes or until the coating turns crispy.
 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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Creamy Tomato Pasta

Any colored pasta turns into a orange/red hued one as soon as it hits my husband's plate. He adds oodles of tomato based condiments to his pasta and tells me that he is making it more flavorful. I stopped complaining long ago and keep making tomato based pastas more often instead. Today's recipe is the standard one I make but added some evaporated milk to make it creamier. I used evaporated milk instead of cream / milk just because I had some leftover evaporated milk that had to be used. The evaporated milk lends a nice, creamy background for the tomato sauce based pasta and makes it more flavorful. I used twisted elbows that was a carrot, corn, squash pasta blend. Penne, shell pasta or any long pasta can be substituted for elbow pasta.

Ingredients:
1 & 1/2 cups twisted elbows
1 to 2 Tbsp. olive oil
1 small onion, finely chopped
1 garlic clove, finely minced
8 oz / 225 gm / 1 cup tomato sauce (I used store-bought sauce.)
Salt and freshly ground pepper to taste
About 1/2 cup evaporated milk / cream
1/4 cup grated Parmesan (optional)
Chopped basil leaves to garnish (optional)

Method:
* Heat oil in a saute pan and add minced garlic and onion. Saute until light golden. Add tomato sauce and ground pepper to the pan and let it simmer on low flame, just to let the flavor build up. Taste and adjust the salt if needed.
* Bring a big pot of salted water to a boil. Add the pasta to boiling water and cook until al dente. Drain the pasta in a colander and return it back to the pot in which it was cooked. Add evaporated milk or cream and gently give a stir to mix.
* Pour the tomato sauce mixture over the pasta and stir to combine.
* Garnish with Parmesan and basil and serve warm.

This goes to Blogging Marathon #50, under the theme of "Pasta". Check out the link to find out what other marathoners are cooking.

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Turkish Gözleme

Oh boy! I was under this great misconception that I somewhat mastered the art of rolling flatbreads until I saw this video. I was exploring some European flatbreads and in the quest, came across this amazing video where a skilled and experienced Turkish woman is rolling out humongous sized gozlemes effortlessly. Gozleme is a savory and stuffed, griddle bread from Turkey prepared from hand-rolled dough. The traditional gozleme making requires a long, thin rolling pin and a large griddle. The name 'gozleme' is derived from the Turkish word 'göz' meaning compartment, referring to the pocket of the dough where the stuffing is sealed and cooked. The stuffing that goes inside these popular Turkish breads can range anywhere from vegetables, cheeses to meats.

I couldn't make gozlemes in the traditional size as neither I had the required tools nor the expertise to nail them. Gozlemes can be prepared in two shapes - a crescent shaped one or like a stuffed envelope. I used the spinach-cheese filling to make my gozlemes, in a mini size and made in both shapes. My gozleme experience is telling me that crescent shaped one is the ideal one for uniform toasting. The envelope shaped ones need extra time for getting uniformly toasted. I wasn't sure whether they were toasted properly inside or not and so toasted them again to just make sure. I cut gozlemes into strips, held them with tongs and toasted them on all sides including the edges.We enjoyed these yummy gozlemes with ketchup.
 
Ingredients:
1 cup all purpose flour
Salt to taste
1 tbsp. olive oil
2 medium sized onions, finely minced
2 cups coarsely chopped spinach
1/2 cup crumbled feta cheese (I used paneer instead.)
Salt and pepper to taste
Oil to toast gozleme

Preparation of dough:
Combine flour and salt in a mixing bowl. Add water in small increments to the flour mixture and prepare a soft, pliable dough. (I added a little less than 1/2 cup water.) Gently knead it for 5 to 7 minutes. Cover the dough and keep it aside for about 15 - 30 minutes. (Gozleme dough doesn't include any oil but I added a tsp. of it.)

Preparation of filling:
Heat oil and add minced onion. Fry until onion softens and add spinach. Cook until spinach wilts and the rawness is gone. Add salt and pepper and mix well. Next add the crumbled cheese, give it a stir and turn off the stove. Let the filling cool a bit.

Method:
* Divide the dough into 4 portions and roll them into discs between your palms. Work with one disc at a time and keep the rest covered. Roll it thin into a rectangle or in a circular shape. Dust with flour if necessary.

* Place about 2-3 tbsp. of filling at the middle of the rectangle. (I used more filling than showed in the picture.)

* Fold the opposite sides to cover the filling.

* Then fold the remaining sides to cover up the filling and form an envelope. Gently press with fingertips to seal properly.

* If the dough disc was rolled out into a circle, place about 1/4 cup of the filling on one half of the circle. Then fold the other half over it. Seal the edges using your finger tips and gently pat the whole crescent shaped gozleme.

* Heat a skillet and place the rolled dough square or crescent on it. Cook on low flame, drizzling with oil / butter until brown spots appear on both sides. (I cut them into strips and toasted them again. I held the pieces with tongs and toasted on all sides to make sure that gozlemes are properly cooked.)

This goes to Blogging Marathon #50, under the theme of "International FlatBreads". Check the link to find out what other marathoners are cooking.

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Pizza Rolls

 

Here is one more yummy snack idea for the "Pizza" themed week of BM #43. I had used the dough that I posted on yesterday's post to prepare these yummy rolls which were a hit at home. Homemade or store bought pizza dough can be used. Even puff pastry sheet / bread dough can be substituted for the pizza dough. One can add their favorite toppings and seasonings. I am just giving the general directions below.

Ingredients:

Pizza dough

Pizza sauce

Mozzarella cheese

Any pizza seasonings (optional)

Cornmeal for dusting

Method:

* On a lightly floured work surface, roll out the dough into a rectangle, make dimples with your fingers and brush the surface with olive oil.

* Then spread pizza sauce, mozzarella cheese and seasonings if

using. Roll it into a tight log.

 

(At this point I chilled  the log for about 20 minutes as my pizza dough was very soft and I had read somewhere that it would be easy to cut the rolls without them falling apart when chilled.)

* Preheat the oven to 350 deg F. Sprinkle cornmeal over the baking sheets.

* Cut the log into one inch slices and place on the cornmeal sprinkled sheet.

 

* Place them in the oven and bake until slightly browned or for about 15 - 20 minutes.

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Garbanzo Bean - Veggie Pasta

My younger one turned a teenager this weekend. And officially, I am now a mother of two teenagers, who happen to be the opposite ends of a spectrum in every aspect. The older one cannot throw a tantrum for his dear life while the younger one doesn't know how to stop from throwing one. She gets upset at the drop of a hat and so the situations demand a lot of tactful & patient parenting, cajoling and threatening from my side where she is concerned. And even though she is not little anymore, lunch box is still one mini struggle since the stuff she doesn't prefer comes home untouched under the guise of "being not hungry". I therefore involve her while planning lunches and we decide it beforehand what she gets to carry in her lunch box.
If given a choice, my daughter would survive on a salad and pasta diet. She loves pasta so much that she carries it to school at least 2 - 3 times in any given week. I therefore could not avoid from posting a pasta recipe for the lunchbox themed blogging marathon today. I wanted to try something on Mediterranean lines but it got changed into something else as my daughter was hovering around as it was a holiday here. I went according to her whim and choice of ingredients since it was her lunch and got a thumbs up from my kids. 

Ingredients: (2 servings)
1 cup pasta shells of your choice (I used sweetcorn, carrot and squash blend of twisted elbow macaroni.)
1/2 cup cooked / canned garbanzo beans
1 small tomato, chopped
1 small grated carrot
1/4 cup black olives
1/2 cup white cheddar cheese or any other cheese of your preference
2 -3 tbsp milk (optional)
Salt & pepper to taste 
1- 2 tbsp minced parsley / cilantro

Method:
* Cook pasta al dente according to the directions on the package and drain.
* Transfer the pasta to the pan and add all the ingredients except the parsley / cilantro. Just heat until the cheese has melted and blended into the mixture.
* Turn off the stove, transfer the pasta into a serving platter and garnish with parsley/cilantro.

This rice dish goes to 
1. Blogging marathon #40
2. Srivalli's Kids' delight event, hosted by Jayanthi this month with the theme - Lunch box.

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Corn - Capsicum Toasties

I have started to take interest in a couple of television cook shows recently and had started to record the episodes. I leisurely go through them to see if anything catches my attention. I wanted to try a couple of corn recipes that I saw on khana khazana and chose this "corn" theme for that specific reason. This simple and filling sandwich was one of them and can be a great breakfast / snack item.

Ingredients:
8 brown bread slices
1 cup boiled sweet corn kernels
1 capsicum finely chopped
2 green chilies finely chopped
1.5 cups finely grated cheese
8 black peppercorns, crushed

Method:
* Preheat the oven at 180 degree Celsius / 350 deg F. While the oven is preheating, put the slices directly on the oven rack to toast them. Or you can choose to toast them in a toaster or on stove top.
* Combine all the other remaining ingredients in a bowl and mix well.
* Remove the toasted slices from the oven and spread the mixture equally over the slices.
* Put them back in the preheated oven. Again place them directly on the rack and remove them when cheese starts to melt.

 This is going to be a part of BM #35 under the theme of "Cooking with Corn". Check what other marathoners are cooking here.

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