TOAST

When those mithai boxes arrive so do those pesky little ants. Just like it sounds, building a little island for your sweet treats with water surrounding it, is the safest way to keep them away from the little creatures who always make a dash for them just like we do. Keep your boxes of mithai on an elevated surface like a covered cake stand and place the cake stand in a shallow bowl of water. INGREDIENTS 2 slices Bread 50g Curd 2 tbsp. Oil/Ghee ½ tsp. Mustard Seeds Curry Leaves, few For Mint Chutney: ½ cup Grated Coconut 3 Red Chillies 2 tsp. Jaggery Salt, to taste Mint leaves, washed Tamarind, to taste

METHOD

Mint Chutney: In a pan add oil, washed mint leaves, 3 red chillies, chopped onion and grated coconut and fry.

Add this to a mixer

Ywith the jaggery and tamarind and salt and grind add little water to get thick chutney.

Take the two slices of bread and add mint chutney to one slice and thick curd to the other slice. Place the bread with chutney and curd side facing each other.

In a pan add 1 tbsp of oil or ghee, add mustard and curry leaves as seasoning. Place the bread slices on the pan and fry on both sides till they turn brown. ou could always refrigerate your sweets which guarantees that they last for atleast a full week but there’s nothing like eating them fresh. Milk sweets can easily be stored for longer in the freezer and heated up again for a few seconds in the microwave. Keep sweets with aamras or fruity flavors in non-metal containers as they will retain the color better while metal tins tend to cause a change in colour.