So it’s typical… you get up late on a Saturday morning. In a short while after a tea/coffee your stomach starts signaling to you that it’s about time to break its fast. But you are just not in the mood to make anything elaborate. And something like cereal or toast just seems boring. Bread upma is perfect for those days… minimal effort, mildly spiced, the perfect, warm, carb-fest to kick start your senses for the weekend.
I am sure every house has a “different” recipe for this dish. My house has a minimalistic delicious one. What do you need? Of course you need about 6 slices of bread broken into small bite-sized pieces. Additionally,
Veggies: Just one small onion and tomato, finely chopped.
Spices: Salt to taste and red chilli powder. I’ve also used a pinch of turmeric.
Seasoning: 1/2 tsp each of mustard seeds and channa dal.
Garnishing: 1/2 a sprig of fresh coriander.
And how to? Please, I am sure you know how. Heat 1/2 tsp of oil, add the seasonings, fry the veggies, add the dry spices and finally the bread. The bread should not get soaked by the masala, it should remain dryish and just get coated with all of the spices and the veggies. Turn of the gas once the bread gets “heated” and garnish with coriander.
So there you go.. under 10 minutes you have a simple, sumptuous and tasty breakfast/brunch. Serve piping hot. Bon Appétit!
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11 comments:
where was this hidden skill 4 yr back ?
Thakore-> Duh.. It was hidden! :P And it wasn't like any of us were burning up the stoves other than customarily cook on our turns.. and considering I "cooked" most of all your turns too, you should hardly be complaining. :D. Ok, I accept I was experimenting at that time. hehe.
Interesting.... should try this.. Looks like your site is getting more upgrades as days go by .. Impressive :)
Musing Gal-> Thanks da! And what upgrades? You mean updates?? Thanks for visiting!
I love bread upma too! also, adding cashews gives it that extra zing :).
Thanks Anonymous :) Cashews... maybe we should call it "shahi bread upma" :P Thanks for the comment and keep visiting!
Simple & Good One...
the other day..i had few bread slices & potato palya (used in Masala Dosa) leftover. So i just patted the palya between 2 slices of bread, pressed it hard & soaked it in besan&water mixture...not too much..just that they bind.. Just fry them on the tawa like paratha...with may be 2-3 spoons of oil... this would be a great evening snack.....hubby just relished on this.....
why do these things taste so good with leftovers??? Whn my purpose is to make this very same dish..but afresh...it is a little less tastier !!!
Madhumathi-> Ah I hastened to reply, lest you think I don't reply to comments anymore! Just kidding... was just browsing old blogs when I realized I hadn't replied to your comment. And an important one too... Because I can't agree enough with what you said. Leftovers have some supreme taste about them. Somehow I don't know what (it's gross to think its bacteria or something similar) acts on them and transforms the taste for certain dishes. A perpetual favourite is leftover vathakozhambu. Gosh.. it tastes divine the day after. Sometimes I actually consider making it the night before and not eating it till a day has passed. Tempting as that sounds, I've never really done it. And somehow you need the tastes to compare to know that it's still better. Lol.
Thanks a lot for your short n tasty snack recipe. Hope the people on the blog check it out and try it. I know I will. Please visit again!
:) :) :) ur comment surely made me smile.... thanks for that "Hastened" reply :D
BTW..what is Vathakozhambu?? Am a Kannadiga..i dont understand Tamil...but am sure whtever it is..i am familiar with it...just tht the name of the dish would be unheard of...
Madhumathi-> Thanks once more! Vathakozhambu is a Tamil dish obviously and is a modification of sambar. Basically you don't add cooked toor dal in this preparation and it's once the tangy sauce made from the tamarind over fried vegetables (typically the sun dried forms like "sundakka" (turkey berry apparently in English- I had to look that up now). But since we don't often get all these dried delicacies here, we tend to make it with good old onions. The little onions work amazingly well. You can find tonnes of normal vathakozhambu recipes online. You should try this one by a Tamil aunty (http://www.youtube.com/watch?v=JxuPyTU3ZOs). But here's mine with a slight twist - http://jollyjaya.blogspot.com/2009/01/hotel-style-vathakozhambu.html. Do try it. It's a refreshing dish different from sambar and rasam. And do make some in excess and try it the day after. Ah heaven! Thanks for responding once more!
Oh ..ok...this is similar to HunaseHannu Gojju..we make at home... See..i told u...we South Indians make similar stuff..but the names are so different in the 4 states.. Anyways..thanks for clarifying :)
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