RADHUNI CORN AND PANEER ON BREAD

(CORN AND COTTAGE CHEESE WITH CELERY SEEDS ON BREAD SQUARES)

Modern Bengali cooking believes in no boundaries other than good taste. Here, the traditional radhuni is used to spice up an unusual corn and cottage cheese combination.

Preparation time: 45 minutes

Serves: 10 pieces

For the white sauce:

2 tbsp butter

2 tbsp plain flour

400 ml milk

Salt to taste

Freshly ground black pepper

powder to taste

For the base:

10 slices of bread, remove

crust and cut to 1.5-inch

squares

For the spread:

1 cup (250 ml) boiled, sweet corn kernels

100 gm paneer (cottage cheese), chopped

2 tbsp coriander, chopped

3 green chillies, chopped

½ tsp radhuni (celery seed) powder

4 tbsp processed cheese, grated

Salt, sugar, and fresh ground black pepper to taste

Chilli sauce and dil leaves for garnish

Making the white sauce:

1.	Heat butter in a pan, add flour and sauté for 2 minutes.
2.	Lower the flame, and gradually add milk. Stir till the sauce becomes of thick pouring consistency.
3.	Adjust seasonings and mix well.
4.	Set aside.

Making the canapés:

5.	Take the bread slices and apply a little butter on both sides.
6.	Bake the slices in a pre-heated oven at 200 degrees Celcius, for 5 to 10 minutes or till they becomes crispy.
7.	Set aside.

Combining:

8.	Take a bowl. Add the corn, paneer, white sauce, coriander, green chillies, and radhuni powder. Adjust seasonings and mix well.
9.	Place a small portion of this mixture on each oven baked bread piece.
10.	Add a little chilli sauce and dil leaves on each for garnish.