For The Toast Cases

• 8 slices whole wheat bread
• 3 tsp low fat butter
  
  For The Filling
• 1 1/2 cups corn (makai ke dane) , cooked
• 2 tbsp chopped onions
• 2 tbsp chopped capsicum
• 2 tsp finely chopped green chillies
• 1 cup low fat milk
• 1 tbsp cornflour
• 1 tsp oil
• salt to taste
  
  For Baking
  4 tsp grated processed cheese

For the toast cases

1. Remove the crust from the bread slices.
2. Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.
3. Roll out a little and press into the cavities of a muffin tray which is greased with butter.
4. Brush with melted butter and bake in a hot oven at 200°c (400°f) for 10 minutes or until crisp.

For the filling

1. Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
2. Add the capsicum and green chilies and fry for 1 minute.
3. Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.

How to proceed

1. Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°c (400°f) for 5 to 10 minutes or until the cheese melts.
2. Serve hot.