Here is an easy recipe for breakfast using bread. This Spicy Bread Masala is a welcome change and a good way to finish a packet of bread before it’s expiry date.
- Bread Slices – 5
- Diced Onions – 1 small
- Diced Tomatoes – 1 medium
- Slit Green Chillies – 2 small
- Curry Leaves – A small sprig
- Finely Chopped Cilantro (Malli Ella) – A few
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/2 tsp (Alter according to your spice tolerance)
- Ginger Garlic Paste – 2 tsp
- Tomato Ketchup – 1 tbsp (optional)
- Oil – 2 tbsp
- Mustard Seeds – 1/4 tsp
- Salt – to taste
- Water – as needed
- Remove the edges from the bread and slice it into cubes.
- Heat oil in a non stick pan and splutter mustard seeds. Saute onions until translucent.
- Add curry leaves, green chillies and tomatoes along with salt and continue sauteing until the tomatoes are cooked.
- Add ginger garlic paste and saute for 2 minutes.
- Reduce heat and add cilantro, turmeric powder and chilly powder. Stir fry for a minute.
- If using ketchup, add it to the pan. Add a few tablespoons of water and mix the masala.
- Throw in the bread chunks and toss everything together and remove from stove top.
2. BREAD Uttapam
Uttapam is a popular South Indian dish. Traditionally uttapam is made with rice and lentil batter, which can be a long process. Bread Uttapam, on the other hand, is instant and easy to make. Not to mention it tastes delicious. Uttapam is a thick dosa, or pancake, with vegetables cooked over skillet. It tastes divine served hot and with a side of coconut chutney.
Recipe will serve 3
Preparation time: 15 minutes
Cooking time: 6 minutes
- 3 slices of white bread
- 3 tablespoons sooji coarse (semolina)
- 3 tablespoons all-purpose flour, (maida, plain flour)
- 1/4 cup yogurt, (curd, dahai)
- 1 teaspoon salt
- 1/4 teaspoon cumin seeds (jeera)
- Approx. 1/4 cup bell pepper finely chopped
- Approx. 1/4 cup tomatoes finely chopped, remove the seeds
- I green chili finely chopped, adjust to taste
- 2 teaspoons ginger finely shredded
- Approx. 2 tablespoon cilantro finely chopped
- Approx. 1-1/2 tablespoon oil
- Remove the crest from bread and cut them in small pieces.
- In a blender add bread, sooji, all-purpose flour, salt, yogurt and water, blend to a thick and smooth paste.
- Take out the batter in a bowl and add the remaining ingredients, cumin seeds, bell pepper, tomatoes, ginger, green chili, and cilantro, mix it well. Batter should be thick in consistency add more water if needed, batter should not be too thick but should not be runny.
- Heat the skillet over medium heat and lightly grease the skillet.
- Pour about 2 tablespoons of batter and spread consistency should be of thick pancake.
- Pour little oil around uttapam. Let it cook for about 2 minutes and turn them over, bread uttapam should be golden brown from both sides and this should take about four minutes. Notes: do not cook on high heat, uttapam will not cook through.
- Serve bread uttapam with your choice of chutney, I like to serve with coconut chutney or green cilantro chutney.
3. French toast
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
- Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot
4. Aloo Puri
Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch or dinner.
Recipe serves 2.
for Aloo (Potatoes with Gravy)
- 3 medium size potatoes peeled and cubed in bite size, about 2 cups of cubed potato
- 1-1/2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 1/4 teaspoon turmeric (haldi)
- 1 teaspoon ginger chopped
- 1 green chili chopped
- 2 teaspoon coriander powder (dhania)
- 1 teaspoon fennel seed crushed
- 1/4 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 teaspoon mango powder (amchoor)
- 1/4 teaspoon garam masala
- About 2 tablespoon cilantro (hara dhania) finely chopped
- 1 cup whole wheat flour
- 1 tablespoon soji / semolina
- 1/8 teaspoon carom seeds (ajwain)
- 1/2 teaspoon salt
- Approx. ½ cup water
Also need oil to fry
- For Aloo: In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set aside.
- Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds
- Add potatoes mix with spices, lower the heat to low medium, cover the pan and let it cook for about three to four minutes stirring once in between.
- Add about 1-1/2 cups of water and change the heat to medium high heat. As potatoes come to boil cover the pan and lower the heat to medium and let it cook for about eight minutes.
- Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
- Add mango powder, garam masala and cilantro. Mix it well turn off the heat and cover the pan.
Aloo is ready to serve hot with Puries.
- For Puri: In a bowl mix whole-wheat flour, soji, carom seeds, and salt. Add water as needed to make firm dough.
- Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.
- Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
- Divide the dough in 10 equal parts.
- Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.
- Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
- You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
- Heat about one inch of oil in frying pan on medium high heat. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away.
- Place the puri in the frying pan and press it with a skimmer, puri should puff right away.
- Turn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
- Serve puri with Aloo. You can store the puries in covered container after they cool to room temperature.
5. Vermicelli Upma
Vermicelli Upma is a healthy, tasty and colorful dish. It is equally great for breakfast or snack. Vermicelli is also known as seviyan. This is an easy recipe to make.
Recipe will serve 2-3
- 1-1/2 cup vermicelli roasted, available in Indian grocery stores
- 1/2 cup carrots cut into small pieces
- 1/2 cup green beans cut into small pieces
- 1/2 cup corn kernels I am using frozen corn
- 3 tablespoons oil
- 1 teaspoon mustard seeds/rai
- 8-10 curry leaves
- 1/4 teaspoon turmeric/haldi
- 1 green chili finely chopped
- 1-1/4 teaspoons of salt, adjust to taste
- 2 teaspoons lemon juice
- 3 cups water
- 1/4 cup cashews broken fro garnishing
- Heat 1 tablespoon of oil in a saucepan over low- medium heat, roast the cashews stirring continuously until they are light golden brown. It will take about 2 minutes.
- Turn off the heat and take out the cashews over paper towel.
- Use the same saucepan and add the remaining oil, heat the oil over medium heat until it is moderately hot. Add the mustard seeds as seeds crack add curry leaves and green chili, stir-fry for few seconds. Be careful curry leaves splatter.
- Add carrots, green beans, corn, turmeric, and salt stir-fry for 3 minutes over medium heat. Add vermicelli and gently mix them with vegetables, add water. Bring it to boil over high-medium heat.
- As vegetables come to boil reduce the heat to low and cover the pan. Let it cook till all the water has evaporated. Stir in between once, it will take about 10 minutes. Vermicelli should be moist.
- Gently stir in the lemon juice, garnish with roasted cashews.
- Serve hot.