Seoul Sisters Kimchi Seasoning Review | How to Make Sabudana Vada in Air Fryer Using Seoul Sister’s Kimchi Seasoning

How to Make Sabudana Vada Using Seoul Sisters Kimchi Seasoning

(Vegan, Vegetarian  and Gluten-free Tapioca Pearls Patties made using Kimchi Seasoning)

Hello Foodies,

      This humble review of Seoul Sister’s Kimchi Seasoning will give you all the basics you need to use Kimchi Seasoning. It is a perfect way to add a taste to any dish. This Kimchi seasoning smells and tastes so good and is perfect for rubs, marinades, or simply used by itself to enhance flavor. It is Vegan, Vegetarian, Gluten-Free, and non-GMO Healthy Seasoning.

I was first introduced to this Kimchi Seasoning by my friend. She used it to make sandwiches, which were delicious. When I had some I gave a twist to regular sabudana vada and made them using kimchi seasoning and it worked great!

Video Recipe:

However, I think this Kimchi Seasoning is more versatile for my general cooking needs and that’s why I’m using it. This Kimchi Seasoning is amazing! Not too salty, or garlicky, just that great. I haven’t used it to make kimchi but use it for seasoning of soups, sandwiches, salads, chicken, and seafood. It does have sugar listed as an ingredient but also 0 carbs per serving. It also tastes yummy when sprinkled on Pizzas and Pasta!

It is a fully seasoned and perfect blend of ground chilies, dried and aromatics garlic and onions, and a blend of flavorsome herbs and spices. 

This Seoul Sisters Kimchi Seasoning is:

• Easy to use
• It has perfect Spicy-Tangy taste
• 100% Vegan, Gluten-free & Vegetarian
• Plant-based Spice Mix
• Non-GMO 
• It is rich in Probiotics
• No artificial colors or flavors used 
• Healthy and Tasty

Haven't tried Kimchi Seasoning yet? Head over to Amazon and order yours now!

Sabudana Vada Using Kimchi Seasoning

Preparation Time: 10 Minutes; Cooking Time: 15 Minutes.

Each Sabudana Vada contains 54 Cal.

Ingredients:

• Sabudana 1 Cup
• Potato 2 medium-sized, boiled and mashed
• Dry Roasted Peanuts Powder 3 tbsp
• Salt 1 tsp
• Green chilies 5 strips, minced
• Kimchi Seasoning Powder 1 Tbsp
• Coriander leaves 2 Tbsp
• Cumin seeds 1 tsp
• Oil to grease the air fryer basket

Instructions:

• Rinse the sabudana and place it in a bowl with enough water, cover and keep aside for at least 3-4 hours.
• Meanwhile, boil the potatoes, peel, and mash them.
• Roast the peanuts and grind to make powder, mince the green chilies and keep them ready. 
• In a bowl, add all the ingredients(sabudana, peanuts powder, potato, green chilies, Kimchi Seasoning Powder, chopped coriander leaves, salt, and cumin seeds) together.
• Mix well together to make the dough.
• Divide dough into equal portions and make small balls and flatten them slightly.
• Similarly, roll remaining vadas and keep it aside.

To Air Fry Sabudana Vada:

• Preheat Air Fryer @350 F for 3 Minutes.
• Transfer the sabudana patties or vadas into the air fryer basket and spray some cooking oil. 
• Close the basket of the air fryer. 
• Air Fry at 350 F for 15 minutes and flip after 7-8 minutes.
• Here low calorie, non-fried, crispy, and tasty sabudana vadas are ready to serve. Serve hot with fasting groundnut chutney/curd. Enjoy!!!

Tips to Use Kimchi Seasoning: 

• You only need vegetables like cabbage, carrots, cucumber, or radishes and Kimchi seasoning.
• Wash the veggies and cut it, then toss it with the kimchi seasoning to your taste!
• Easy to store thanks to its convenient powdered form.
• No need to worry about long-term storage. 
• Storable at room temperature. 
• Refrigerate after opening and resealing the remaining products.
• This simple yet high-quality powder incorporates a secret blend of herbs and spices. 
• Adds a nice spicy flavor to Noodle soups and stir fry.
• A delicious topping for rice. It is also a wonderful addition to any slow cooker recipes!
• This is a very good high-quality spice mix. Bravo to this company, for making this delicious seasoning.
• I am glad to have it in my spice collection.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 54 calories, along with 11 g carbohydrates, 1 g dietary fiber, 0.5 g fats, and 1.23 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.
• (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used.)

Good Time To Eat:

           It is good to eat Sabudana Vada for Breakfast, Lunch, Brunch, or Dinner.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Instant Pot Mexican Beans Salad with Creamy Avocado Vinaigrette Dressing | Healthy and Filling Everyday Salad

How to Make Mexican Beans Salad with Avocado-Vinaigrette Dressing

Hello Foodies,

         This quick and easy to make, vegan, and creamy beans and avocado salad is my favorite summer meal. I can eat it for any meal(breakfast, brunch, or dinner). It is totally customizable with your favorite ingredients, and it can work perfectly as a side salad or main dish too! I love avocados so much and eat them almost daily. 

And that is why I keep playing with this heart-healthy butter fruit and today here I am with a Delicious Mexican Beans and Avocado Salad recipe.

Video Recipe(with Dressing):

This Mexican salad is the perfect combo of fresh and colorful ingredients that will add the perfect pop to your summer table or a perfect side for your bbq grill. Made with fresh summer produce, such as corn, tomatoes, and avocado, and tossed in a bright and zesty Avocado-Cilantro Vinaigrette that’s easy to whip up in a minute or two.  It’s totally customizable with whatever greens, veggies, nuts, and (optional) that sound good to you.  It can also easily double as a main dish. 

You can add fruit, such as diced fresh mango, pineapple, or orange. If you like you can add a tbsp of sour cream to make it more creamy.

It’s my Favourite meal because this Vegan Beans Bowl of Salad is:

• Creamy, light, and delicious.
• It doesn’t contain oil or mayonnaise.
• It’s a healthy lunch or side dish which contains plant-based protein.
• Gluten-free, dairy-free, poultry-free
• Fresh, healthy, and rich in fiber
• Delicious, sweet, and savory

So, I have 7 salad recipes(including this) that you can add to your collection/meal planner,  and this salad, in particular, is my go-to favorite:

• Mexican Beans Salad with Avocado Vinaigrette Dressing
• Healthy Summer Fruit Salad
• Instant Pot Taco Pasta Salad
• Mango Avocado Salad
• Detox Salad
• Vegan Instant Pot Avocado Pasta Salad
• Mango Salsa

Preparation Time: 10 Minutes; Cooking Time: 6 Minutes. 

Each Serving of Mexican Beans Salad Contains 189 Cal.

Ingredients:

To Cook Black Beans in the Instant Pot:

• 1 Cup Black Beans Soaked in water for 5-6 hours
• 1 Tsp Ground Cumin
• 1 Tsp Salt
• 4 Cups Water

To Make Mexican Beans Salad:

• 1 Cup Avocado Vinaigrette Dressing
• 1 Cup Black Beans (Cooked in the Instant Pot)
• 1 Cup Cucumber, chopped 
• 1 Cup Tomatoes, chopped
• 1 Cup fresh Sweetcorn, boiled 
• ½ Cup  Red Pepper, chopped 
• ½ Cup Green Pepper, chopped 
• ¼ Tsp Cayenne Pepper

Instructions:

To Cook Black Beans in the Instant Pot:

• Soak Black Beans in the water for 5-6 hours.
• Wash soaked beans under tap water until water runs clear.
• Transfer the beans into the pot and add 2 cups of water
• Add 1 tsp ground cumin and 1 tsp salt to taste.
• Turn on the instant pot and add 2 cups of water.
• Place the trivet and the bean pot.
• Close the lid and place the vent in the sealing position. 
• Now, Pressure Cook on Manual Mode(Hi) for 6 minutes. 
• NPR for 10 minutes and then release the remaining pressure manually.
• Take the bean’s pan out and drain the water from the beans and let it cool.

To Make Mexican Beans Salad:

• In a large bowl, toss the beans with red and green bell pepper, cucumber, sweetcorn, and tomatoes. 
• Pour prepared avocado vinaigrette dressing and sprinkle cayenne pepper and mix well.
• Taste and adjust seasonings and add more salt/pepper/lime juice if needed(If you like you can add a tbsp of sour cream to make it more creamy).
• Garnish with fresh herbs and let it sit for 5-10 minutes and serve with Mexican Corns. Enjoy!!!

Storage and Shelf Life: 

• Store any leftovers in an airtight container in the fridge. 
• They will last about 2 days in the fridge.
• Store leftover dressing in a container in the fridge for up to 3 days. It tastes great over pasta salad or fruit salad or any other salad.

Tips to Make Beans Salad:

• Cook beans in the instant pot (remember it should not mushy) so that the beans stay soft when it cools.
• Let your beans cool completely before tossing them with the other ingredients.
• Taste and adjust the salt and pepper accordingly. 
• Add more lemon juice if you prefer a tangier salad.
• Save some veggies, avocado dressing, and herbs for garnishing.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 189 calories, along with 21 g carbohydrates, 8 g dietary Fibers,  7.9 g fats, and 6.1 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Appliances used: 

• I used my KOIOS 4-in-1 Multifunctional Hand Blender and Food Processor to make the creamy avocado dressing. It has a high and low pulse speed so you can make the sauce pretty smooth and silky.
• Also, I have used my 8 qt. Instant pot to cook Black Beans.

Variations/Substitute Options:

These tasty Mexican salad toppers are delicious! I’ve included a mix of vegan, vegetarian, and non-vegetarian options.

Veggies: 

• The more veggies, the more healthy pasta. Here are some options: 
• You can use Fresh Dill, Parsley, Basil. Also, you can use Asparagus (blanched and chilled), Broccoli, Cauliflower, Snow, Sweet or Sugar Snap Peas, Olives, Onion. 

Seeds & Nuts:

• You can use Pumpkin Seeds, Sunflower Seeds, Sesame seeds, Cashews, Almonds, Pistachios too.

Pasta Options:

• To make this gluten-free, use any gluten-free pasta you’d like and cook it al dente.
• Use your favorite variety of pasta shells & shapes:
• You can use Bow-Tie Farfalle, Mini Shells, ABC Pasta, Elbow Macaroni, Spaghetti noodles, or Tortellini.

Cheese Options:

• Cheddar, Mozzarella, Feta, Parmesan Cheese.

Protein Options:

• Shredded Chicken, Turkey, Scrambled Egg, Shrimps.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

Vegan Avocado-Cilantro Vinaigrette | How to Make Vegan Avocado Vinaigrette Dressing for Salad

How to Make Vegan Avocado Vinaigrette Dressing for Salad 

Hello Foodies,

         Avocado, vinegar, and olive oil-based vinaigrette is a light, zippy, heart-healthy salad dressing. It’s great on greens, vegetables, and fruits. The healthy and vibrant hue of Avocado & Cilantro mixed with vinegar, topped with chilled and crunchy veggies, and some light seasoning spreads an inviting fragrance that is quite difficult to resist. 

You can change up the flavor by using different vinegar, I have used white wine vinegar, but you can use your favorite one too. The white wine is a nice bright flavor, but others should work just fine as well. Vinaigrette is easy to adjust to taste, and I’ve included notes on how to do so in the recipe.

Video Recipe:

           When you need something quick, cheap, healthy, and easy that would make your salad of greens be tasty. This dressing was is so perfect for you! 

Difference between White Wine Vinegar & Distilled White Vinegar

• Distilled white vinegar is just acetic acid diluted in distilled water. There is no complexity to the flavor. 
• White wine vinegar is made by allowing white wine to turn to vinegar. It’s less acidic than distilled white vinegar. It is nice with more delicate flavors and tastes yummy on just about every green salad out there. 

This creamy avocado vinaigrette is healthy, delicious, and ready in less than five minutes. Give it try guys and you will end up making this salad dressing, again and again, this summer. Yay!

Prep Time: 5 Minutes

Ingredients:

• 1 Avocado, Ripe 
• ¼ Cup, Cilantro, packed
• 1 Jalapeno small, finely chopped
• 2 Tbsp White wine vinegar
• 2 Tbsp Lime Juice
• 2 tsp Agave/Honey
• Salt and pepper, to taste
• 2 Tbsp EV Olive Oil

Instructions: 

• Place all the ingredients In a food processor or blender.
• Blend/Pulse until smooth, creamy, stopping to scrape down the sides a few times. 
• If you’d like to make your dressing thinner, just add a little more water. Enjoy!
• Keep in an airtight container for 2-3 days.
• If the dressing is too thick, simply add milk/water one teaspoon at a time to thin it out to the desired consistency.
• I have used this dressing to make Instant Pot Mexican Beans Salad.

Tips, Substitute/Variation:

• In recipe, Agave or Maple syrup or honey for a little sweetness that balances the vinegar.
• You can add regular yogurt or Greek yogurt or sour cream to make dressing creamier.
• I’d recommend keeping it in the fridge for 1-2 days for freshness.
• Thin the salad dressing out by adding water until it reaches the desired consistency, and I haven’t used water as we like it thick and creamy.
• If you like, you can add garlic 1 clove, but remember garlic has a strong smell, so recommend roasting it first.
• If you don’t like cilantro, then try with basil, mint, or dill. They will work well!
• You may substitute olive oil with either rice bran oil, or canola oil.
• I Used this Dressing to Make Delicious and Healthy Instant Pot Beans Salad

Some Other Salad and Salsa Recipes to Try:

• Healthy Summer Fruit Salad
• Instant Pot Taco Pasta Salad
• Cucumber-Yogurt Dip/Raita(Salad)
• Mango Avocado Salad
• Detox Salad
• Kakdi Chi Koshimbir(Cucumber Salad)
• Vegan Instant Pot Avocado Pasta Salad
• Mango Salsa

To Serve:

• This would be good on Veggie Salad/Pasta Salad/Tacos/Sandwiches or Chicken wraps.
• I have used this dressing to make Instant Pot Mexican Beans Salad.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 30 calories, along with 1.62 g carbohydrates, 2.8 g fats, and 0.21 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Health Benefits of Avocado-Vinegar Dressing:

• It is loaded with healthy fats, fiber, and micronutrients like various vitamins and minerals.
• It is rich in fiber, and fiber has essential benefits for weight loss and metabolic health.
• Olive oil is rich in monounsaturated fat and antioxidants, which prevents bad cholesterol from oxidizing. 
• Also, Avocado is an excellent source of heart-healthy monounsaturated fats and may help boost your HDL (good) cholesterol levels.
• It is a good source of dietary fibers, and it can prevent constipation and promote regular bowel movement.

Equipment Used: 

• I use my KOIOS 4-in-1 Multifunctional Hand Blender and Food Processor to make the creamy avocado dressing. It has a high and low pulse speed so you can make the sauce pretty smooth and silky.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

BEST Cheesecake Factory's Copycat Brown Bread | Instant Pot Brown Bread

How to Make The Cheesecake Factory's Famous Brown Bread | Honey-Wheat Brown Bread

Hello Foodies,

         Today, we're making Cheesecake Factory Style Brown Bread/Baguettes, these will make some of the best brown bread of your life. I always have a good time and delicious food here in The Cheesecake Factory. 

The food is always yummy, their complimentary brown bread and butter good as always and we(Dr.K & I) just love love love it. So, yesterday I was craving this Cheesecake Factory’s Brown Bread and here I am with the fail-proof recipe. 

Video Recipe:

Brown Bread turned out the bomb and it tastes damn amazing!! If you’ve ever eaten there, you know; the Cheesecake Factory brown bread is everyone’s favorite. Delivered to the tables warm with little packets of butter. I used this Brown bread loaf to make Pull-Apart Cheesy-Garlic Bread!

So what’s actually in the bread that makes it brown? 

• The mysterious ingredient is speculated cocoa, which gave it its brown color. Along with cocoa, there are brown sugar, esspreso=so powder, and molasses. So let's get started!

Some more Buns/Bread Recipes to try:

• No-Knead 4 Ingredients Bread
• Homemade Classic White Bread
• Masala Buns(Seasoned Dinner Rolls)
• No-Knead Jalapeno Cheddar Bread Without Dutch Oven
• Hawaiian Sweet Rolls
• Homemade Eggless Ladi Pav(Dinner Rolls)
• Homemade Dominos Style Garlic Bread

Prep Time: 15 Minutes: Bake Time: 30 Minutes

Proof Time: 60 Minutes

Each Slice of Brown Bread Contains 57 Cal.

Ingredients:

Dry Ingredients:

• 1 Tbsp Brown Sugar(or White Sugar)
• 2 ¼ Tsp Instant Dry Yeast 
• 2 Cups Bread Flour(or All Purpose Flour/Maida)
• 1 ½ Cups Whole Wheat Flour
• 1 Tbsp Cocoa Powder
• 2 Tsp Espresso Powder(or Instant Coffee)
• 1 Tsp Salt

Wet Ingredients:

• 1 Cup Warm Water
• 2 Tbsp Butter softened
• ¼ Cup Honey
• 2 Tbsp Molasses
• 1 Tsp  Oil
• 2-3 Tsp Oats, for dusting the top of the loaves(optional)

Instructions:

• In a bowl, sift whole wheat flour, bread flour, cocoa powder, espresso powder, and salt and keep aside.

To Knead the Dough:

• In a stand mixer bowl, add the warm water, sugar, and yeast and set aside for 5 minutes to proof.
• After 5 minutes, add sifted whole wheat flour, bread flour, cocoa powder, espresso powder, and salt.
• Now add butter, honey, and molasses.
• Using the paddle attachment of the stand mixer, whisk together the flour and yeast mixture. 
• Knead on low speed until combined and knead on medium speed for 5 to 6 minutes.
• Add oil and knead until the dough becomes soft, the dough will be tacky.
• If it feels too sticky like it would stick to your fingers when trying to shape, add a bit more flour.

To Proof the Dough in the Instant Pot:

• Spray some oil on the instant pot inner pan.
• Transfer the dough to the Instant Pot and cover the pot with the glass lid or with any plate that fits the pot(even you can use the instant pot's main lid too). 
• Proof the dough using the yogurt function of the Instant Pot. 
• Set the time for 30 minutes. 
• The dough is ready when it rises to double its volume.
• You can apply some oil on the surface of the dough to avoid the drying out of the dough.
• Once the dough doubled in size, punch down and take out the dough and knead for one minute.

To Shape the Dough:

• Divide the dough into equal-sized pieces, and shape into mini-baguette style logs(For shaping, just take a look at the video).
• Place the loaves on a parchment paper-lined baking pan, with lots of space between them.
• Top the loaves with some oats. 
• Cover them and set in a warm place and let rise for another 30-45 minutes, until doubled in size.

To Bake the Brown Bread Loaves:

• Preheat Oven at 350 F(180 C).
• Bake in the preheated oven at 350ºF for 30 to 35 minutes. 
• Remove the baked loaf from the oven and remove the bread from the baking pan and place it on the cooling rack.
• Apply butter over the loaf and let it cool completely to room temperature before slicing.
• Slice the cooled loaf using a serrated bread knife, and it's ready to serve. 
• Serve with your favorite spread or use to make sandwiches, I love it with butter. Enjoy!!!

How to Store the Brown Bread:

• Transfer the bread loaf into a plastic bag, and it will be good to eat for up to 3-4 days, though it tastes best when eaten the day baked. 
• Gently warm in the oven before serving.

Tips to Make Brown Bread:

• Vegan Brown Bread: To make vegan brown bread substitute butter with vegan butter/oil and honey with agave/maple.
• Proofing: Allow the dough to Proof well. Temperature affects how long your bread takes to rise. I like to proof the dough in the instant pot because the yogurt function of the instant pot creates the perfect atmosphere for proofing the dough.
• Flour: Don't overwork the dough and don't use extra flour while kneading the dough: Try not to go crazy kneading bread after the first rise. Knead and shape the dough about a minute; then, it's back in the pan to rest for the 2nd rise.
• Depending on the weather,  sometimes I find that I need to use more flour, so work accordingly.
• You will get around 4 brown bread loaves.
• You can season bread dough with your favorite spices, herbs, and even add cheese too.
• You can use 100% whole wheat flour instead of using all-purpose flour or bread flour. 
• Use a good quality yeast; it gives fluffiness and softness to bread.

To Knead the Dough Without a Stand Mixer:

• Whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. 
• Add the yeast mixture, butter, honey, and molasses to the flour mixture. 
• Knead for about 10 minutes until combined. 
• The dough will be tacky, but pieces shouldn't stick to your hands.
• Continue with the remaining recipe as above.

To Proof the dough without an Instant Pot:

• Transfer the dough to the pot and cover the pan with the cloth/cling wrap and keep it in a warm place. 
• Allow the dough to rise for 1 hour or until double its volume. 
• The dough is ready when it rises to double its volume.
• You can apply some oil on the surface of the dough to avoid the drying out of the dough.
• Once the dough doubled in size, punch down and take out the dough and knead for one minute. 
• Follow the above baking steps.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Given Measurements makes 4 brown bread loaves.
• Per serving(each slice of brown bread)contains 57 calories, along with 12 g carbohydrates, 0.9 g fats, and 1.5 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat brown bread for breakfast, lunch, evening snack, or dinner.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

Belgavi Style Chutney Toast | 5 Minutes Breakfast/Snacks Recipe | Phutana Chutney Toast | बेळगाव चटणी टोस्ट

How to make Belgaum/Belgaon Style Chutney Toast / बेळगाव चटणी टोस्ट 

Hello Foodies,

         Belgaum Style Flavourful Phutana Chutney and Toasted Bread are often paired with piping hot Masala tea and serve with delicious coconut chutney. It is the perfect combo of breakfast in many Belgaum families. 

Dr.K(My Husband) born and brought up in Belgaum for nearly 22 long years, and he always says that this amazing place is close to my heart. The unique culture, incredible people around, and the delicious food in Belgaum get him attracted to this beautiful place. I love to hear the stories he tells about the Belgaum and his childhood. 

Video Recipe:

I explored and loved some new dishes during our recent trip to India, and this easy to make and a simple three-ingredient breakfast chutney toast from my visit to Belgaum is one of them. Here is the detailed recipe to make Belgavi Special Chutney Toast.

More Quick and Easy to Make Toast/Sandwich Recipes to Try:

• 2 Minute Cheese Toast
• Avocado Toast & Sandwich
• Potato Sandwich
• Breakfast Bread Pizza

Preparation & Cooking Time: 5 Minutes.

Each Serving of Chutney Toast Contain 145 Calories.

Ingredients:

• Homemade White Bread Slices 4(you can use whole wheat/brown bread/your favorite one)
• Butter, Softened
• Phutanyachi Chutney 4 Tbsp
• Coconut Chutney for serving

Instructions:

• Generously butter each side of the slice of bread.
• Meanwhile, heat a pan on medium to low flame and place the bread slice on the pan. 
• Then toast bread slices for about a minute or two or until the bread gets toast properly.
• Flip the bread slices and cook until the bread gets toast properly.
• Take them out of the pan when done and sprinkle prepared phutanyachi chutney on the toast.
• Slice and serve immediately with the freshly made Coconut Chutney and piping hot masala tea. Enjoy!!!

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 145 calories, along with 18.7 g carbohydrates, 6.33 g fats, and 3.9 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Chutney Toast as a breakfast or snack or as a light dinner.

• If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
• I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!