Indian Cooking Recipe : Stuffed Toast Ingredients : For paneer potato and corn toast : 1 boiled potato 225 gms paneer 4 green chillies, chopped 2 tbsp coriander 2 teacups cooked corn a few bread slices 6 tbsp grated cooking cheese a little butter 2 tbsp oil salt to taste For the white sauce : 1½ tbsp butter 1½ tbsp plain flour 1½ teacups milk salt and pepper to taste For decoration : Diced Tomato and Green Pepper To be ground into a paste : 1 onion 4 green chillies 1" piece ginger Method : For the white sauce : Melt the butter, put the flour and cook for 2 minutes without browning and keep on stirring throughout. Take out from the heat and gradually add the milk. Combine until well blended. Return to heat and cook slowly, stirring throughout until the sauce thickens. Put salt and pepper and mix properly. For the paneer potato and corn toast : Divide the roll horizontally. Scoop out the center and keep aside the scooped bread. Brush with melted butter and sprinkle a little milk on both sides. Bake in a hot oven at 450ºF for at least 5 minutes. Heat the oil in a vessel, put the onion and cook for 3 minutes. Put the paste and sauté again for 1 minute. Put the chopped tomato and curry powder and sauté again for a few minutes. Put the cooked corn, green chilli, coriander, ¼ of the scooped part of the bread and salt. Spread the filling on each half roll, sprinkle with tomato and capsicum. Bake in a hot oven at 450ºF for at least 10 minutes. Ready to serve hot.