Apply mixture on buns. Cut stripes of cheese slices & arrange them as shown in image.

Bake in preheated oven at 180 deg C for 10 minutes. Serve hot.

RELATED RECIPES Sun Dried Curd Chillies Hyderbadi Mirchi Ka Salan Chilli Paneer Sweet potato cucumber cheesecake served with black pepper ice cream Chilli fish Ingredients: 6 mini wheat buns 2 tbsp tomatoes 2 tbsp capsicum 2 tbsp cabbage 1/2 tsp finely chopped green chillies 2 tbsp Cheese spread (any flavor) 1 tsp butter 2 tbsp grated cheese 2 Cheese slices 1/2 tsp mixed herbs Salt & pepper to taste (less)

Hint: To skimp on calories instead of using 4 whole eggs you can use 8 egg whites. RELATED RECIPES Stuffed cheesy eggplants Eggless dry fruits cake Eggless brownie Khamang kakdi Spicy Guava Salad Ingredients: 4 - egg, boiled 1 tbsp - fat free mayonnaise 1 tbsp - cheese spread Salt and pepper to taste (less)

Add salt and pepper to taste. Slit each paneer piece into two parts, horizontally.

Grease two oven proof serving plates with half the remaining oil. Place one slice from each paneer piece on each plate.

Top each paneer slice with 1/4th the cheese and vegetables. Cover with the other slices of paneer.

Brush the top with remaining oil. Bake in a hot oven (200C) for 10 minutes.

Carefully take the plates out and pour 3 Tbsp of sauce over each paneer block. Sprinkle with remaining vegetable mixture and cheese.

Return to the oven and bake for 5-8 more minutes till the cheese melts. Serve immediately.

Serves: 2 RELATED RECIPES Paneer masala khichdi Chilli Paneer Cheesy, crunchy vegetable pie Shahi Paneer Garlic paneer starters Ingredients: 250 g - paneer, square/rectangle block cup - button mushroom, sliced cup - capsicum, chopped 10 g - mozzarella cheese, grated 1 tsp - garlic, minced 6 tbsp - pizza sauce 3 tbsp - olive oil salt and pepper to taste (less)

Add the shredded cheese, say about 1/2 cup to the beans and keep stirring it. Then add the Hot Salsa, to the bean-cheese mixture.

Keep stirring the mixture until say it slowly starts to bubble out and remove the pan from the stove and keep it aside. Note: Don't add too much of Salsa either, for the mixture will become very thin and liquid.

You should have the Bean-Mixture to remain thick to fill in the wrap. Heat the Flour Tortillas in a pan or MicroWave one at a time.

Remove the tortilla and place it in a plate or say an aluminum foil and add the filling as follows: Spread Bean-Cheese-Salsa say mixture on it. Top it with some cheese.

Arrange the cut vegetables in the order you like. Top it with some more Salsa if you like.

Wrap or Roll the Tortilla tightly and this is ready to eat. You can also cut these rolled up wraps in half diagonally.

Repeat the above steps for the rest of the Tortillas. RELATED RECIPES Fish fried rice with veggies Colorful Veg Wrap Veggie dalia delight Chicken and veggie parcels Bread sandwich with marinara and veggies Ingredients: 1.

Flour Tortillas [Infact you get variety of flavored Tortillas like Spinach, Sun-Dried Tomato Tortillas in the grocery store]. 2.

Vegetarian Refried Beans. (any regular grocery store will have this item.

) 3. Vegetables for the filling: Onions [Green ones preferable] - 1/2 cup.

Shredded Carrot - 1/2 cup. Spinach [chopped] - 1/2 cup Raw Mango - 1/2 cup (diced).

Bell Pepper [Red, Green or Yellow] - 1/2 cup (chopped). Apple [Green] - 1/2 cup (diced) Moongdal Sprouts - 1/4 cup 4.

Cheese - shredded yellow cheese - 1 cup. You can get them in any grocery store.

5. Salsa - Hot (You can either buy them from the grocery store or it is easy to prepare also.

Just process some onions, tomatoes, tomato sauce, jalapeno chilies (depending on how spicier you want) and cilantro in a food processor and you have your own home-made Salsa). 6.

Salt to taste. [This is optional].

7. Oil - 2 tsp (less)

Chop the capsicum, tomatoes, and onions into smaller pieces. Put it on fire with 1/2 teaspoon oil till the vegetables become soft and mixes well with the potatoes, carrots.

Add the tomato and chilli sauces. The self raising white flour should be kneaded into perfect dough with some water and oil.

Make smaller balls and roll with the help of a rolling pin to obtain a rounded structure. Take a little of the dough in hand and press in between your palms so that it becomes an elongated structure.

Make sure that the structures are prepared as thin as possible because these structures will be required to put on the top of the pie once prepared. Keep them aside.

Put the mashed vegetable inside the dough placed in a baking tray. Spread evenly with the help of a spoon.

Spread shredded cheese (Gouda, mozzarella, cheddar and Swiss) over the mashed vegetable. Spread a pinch of oregano over the toppings.

Spread the elongated thin dough over the cheese toppings. Place it in a criss-cross fashion so that the pie gets a netted appearance.

Pre-heat the oven at 240 degrees for 10 minutes and then place the vegetable pie in the oven at 220 degrees for 20 minutes. Check in between from the glass of the oven and see the color change.

Then you are sure that the pie is ready to be served. When the pie is ready remove it from the oven and get ready to serve it.

RELATED RECIPES Vegetable dal fry Chinese-style desi noodles Nutty tomato pie with bell pepper icecream Stuffed vegetable idli Agathi keerai curry Ingredients: 200g - self raising white flour 3 medium pieces - potato 2 medium pieces - carrot 1 big sized, grated - capsicum 2 medium sized grated - tomato 2 medium sized grated - onion 2 tsp - tomato sauce 1 tsp - chilli sauce (optional, in case you are fond of the hot flavor) Oregano, a pinch Sesame seeds, a pinch Salt to taste Cheese (a combination of mozzarella, Gouda, cheddar and Swiss cheese) [the choice of cheese depends upon you, but this combination will always give the best result) (less)