Corn Capsicum Creamy Toast

Corn Capsicum Creamy Toast is one of those sinful toasts you can enjoy for any time of the day. When I make toasts for dinner couple of days back, I was so clueless on which one to eat more. Paneer Cheese Chutney Toast was equally addictive and we all ended up eating more than what we would normally.

I made the white sauce just for this dish and made it more creamy by using ghee as it was mostly for Konda. However, all of us ended up eating it and well, I should feel guilty about indulging such a rich toast, but then once in a while came to mind and I happily continued. I have posted the basic white sauce I normally make, this one is just the same. You can use this Eggless Mayonnaise as well.
I still have to plan for the third one and that might be just for myself as parents don't want to repeat the sandwich for dinner as they ended feeling so full!

Corn Capsicum Creamy Toast

Ingredients Needed:

For the White Sauce

1 tbsp Ghee
2 tbsp All Purpose Flour
Salt to taste
Pepper to taste
1/2 cup Milk
1/2 cup Water

For the Vegetables

3/4 cup Corn Kernels
1/2 cup Capsicum
Salt to taste
1 tsp Ghee
Pepper to taste
1/4 tsp Garlic Powder
1/4 tsp Onion Powder

Other Ingredients

Bread Slices as required
Ghee to toast

Making the White

Heat a nonstick pan with ghee, saute the all purpose flour till nicely aromatic, which takes about 2 mins on low flame.
Add the salt and pepper along with milk. The mix will clump together, let it cool down. This takes about 5 mins of stirring well.
Once the paste is cooled down, pulse it with water and more milk if you want it very cream, to a nice smooth sauce.

Making the Vegetables.
Microwave the corn kernels for 5 mins in enough water. Drain and keep it aside.
Chop the capsicum into fine pieces.
Heat a nonstick pan with ghee, toss the vegetables with spices.
If you don't have garlic and onion powder, use crushed garlic and finely chopped onions as per taste.
Transfer the vegetables to a bowl, mix in the cream as required.

Toasting the Bread
Heat a Tawa and grease with ghee. Toast the bread slices on both sides.
On the top, scoop in as much as cream you want and serve right away.

Recipe

Print Pin

Corn Capsicum Creamy Toast

Corn Capsicum Creamy Toast is a sinful addictive toast you can enjoy any time of the day. As a dinner meal, it makes the most relaxing one to enjoy.

Course Breakfast, Dinner

Cuisine My Kitchen

By Cook Method Stovetop

Occasion Meals for Two

By Diet Kid Friendly

Dish Type Sandwiches and Toasts

Author Srivalli

Ingredients

For the White Sauce

• 1 tbsp Ghee
• 2 tbsp All Purpose Flour
• Salt to taste
• Pepper to taste
• 1/2 cup Milk
• 1/2 cup Water

For the Vegetables

• 3/4 cup Corn Kernels
• 1/2 cup Capsicum
• Salt to taste
• 1 tsp Ghee
• Pepper to taste
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder

Other Ingredients

• Bread Slices as required
• Ghee to toast

Instructions

Making the White

• Heat a nonstick pan with ghee, saute the all purpose flour till nicely aromatic, which takes about 2 mins on low flame.
• Add the salt and pepper along with milk. The mix will clump together, let it cool down. This takes about 5 mins of stirring well.
• Once the paste is cooled down, pulse it with water and more milk if you want it very cream, to a nice smooth sauce.

Making the Vegetables.

• Microwave the corn kernels for 5 mins in enough water. Drain and keep it aside.
• Chop the capsicum into fine pieces.
• Heat a nonstick pan with ghee, toss the vegetables with spices.
• If you don't have garlic and onion powder, use crushed garlic and finely chopped onions as per taste.
• Transfer the vegetables to a bowl, mix in the cream as required.

Toasting the Bread

• Heat a Tawa and grease with ghee. Toast the bread slices on both sides.
• On the top, scoop in as much as cream you want and serve right away.

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