Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa

Labels: Lunch-box, Snack, Tiffin Variety, Vermicelli

~ Vermicelli Cutlet | Semiya Tikki | Shevige Cutlet - from leftover Vermicelli Umpa ~
Posted by Swetha @ 7/10/2024 09:57:00 AM :: 0 comments

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Shavige Uppittu | Vermicelli Upma | Semiya Upma |

Ingredients:

Preparation: 

• Soak Urad dal and Chana dal for about 20 minutes, drain and set aside.
• With ½ tsp of ghee or oil, stir and roast vermicelli on a medium-low flame until Golden in color. Transfer to another bowl and set aside.

• Finely cut onions and green chilies
• Cut beans and carrots.
• Finely chop fresh coriander/cilantro leaves
• Separate curry leaves from its stem

Method:

Notes: 

• Cashew nuts are optional to use. When you have guests, adding cashew will make upma special. 
• Grated coconut is also optional, its a Mangalorean thing, we add coconut for everything. Anyway, it does give sweet nutty flavor to your dish. 

Labels: breakfast, Lunch-box, South Indian Soup, Tiffin Variety, Upma, Vegetarian, Vermicelli

~ Shavige Uppittu | Vermicelli Upma | Semiya Upma | ~
Posted by Swetha @ 7/02/2024 09:23:00 PM :: 0 comments

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Kanda Batata Poha - Seasoned Beaten Rice with Potato

Kanda Poha is a common dish from the heart of Maharashtra. I got this recipe from one of my Maharashtrian friend. My friend told me a funny fact, that when boys family visit potential girl's house (arranged marriage), the boys family looks for how well the girl can make Kanda Poha.  I am not sure how true is the fact, but I am sure she was trying to emphasis how important this dish is. 

Ingredients:

• 2 cup - Poha   (Flattened rice)(150 grams)
• 2 - Potatoes, peeled and diced
• 1 - Green Chilli (finely chopped) (or as per taste)
• ½ cup - Peanuts
• 2 tsp - Fresh Lemon Juice (or as per taste)
• 8 to10 - Curry Leaves 
• 1½ tsp - Sugar
• ¼ tsp - Turmeric Powder
• ½ tsp - Black Mustard seeds
• ¼ tsp - Cumin seeds
• ¾ tsp - Salt (or as per taste)
• 1 - 2 tbsp. - Oil
• ¼ cup - Fresh Coriander/cilantro Leaves (finely chopped)
• Besan Sev for garnish

Prep:

• Poha: Clean the poha of husks and other impurities; To wash it, pour the poha it in a bowl of cold water, immerse it completely and drain it out immediately. You may use a strainer to drain the water out; Gently spread out the poha with a help of a spoon. Gently mix-in ¾ teaspoon of salt and 1½ tsp of sugar. Keep the poha aside for about 15 minutes for it to soften. If it is too dry, sprinkle bit of water for it soak and swell.
• Peanuts: Heat a pan. Put 1tsp of oil in it. When the oil is hot, add peanuts and roast until the color changes and skin starts to come off. Transfer the peanuts onto a kitchen towel. Fold over the towel, rub the peanuts in remove the skin. Discard the skin. Keep the roasted peanuts aside. Removing the peanut skin is optional step.
• Potatoes: Peal the skin and cut potatoes in to medium size cubes. Keep the cubes in cold water for a minute and drain. Cook potato cubes with bit of salt added by boiling it or in the microwave (without water) for about 5 to 8 minutes. Drain and keep aside.
• (Finely) Chop and keep them ready: Onion, green chilies and coriander leaves.

Method:

1. For Kanda Poha, heat 1 to 2 tablespoons of oil on medium flame. Add mustard seeds to the oil. Once the mustard seeds starts to sputter,  add cut green chilies, turmeric powder and fry them lightly. now add curry leaves. Sauté for few more seconds.
2. Add chopped onion and sauté until the onions are tender and become translucent. 

3. Add potatoes, sprinkle bit of water, and stir to coat the potatoes. For about a 30 seconds
4. Next add the prepared poha and peanuts. Mix it in with the spices and cook for 2 minutes.
5. Do a taste test in between. Add salt if and as needed.
6. After 2 minutes, turn off the flame and squeeze lemon juice into the poha. Gently stir.
7. Before serving mix-in cut coriander leaves. 
8. Plate kanda poha, serve garnished with sev (or Chivda) for bit of crunchiness. Enjoy!

NOTE:

• Use thicker variety of the Poha/flattened rice is better than the very thin variety. Medium thick variety works well too.
• May use more green chilies if you and your family prefers more spicy poha. 

You may be also interested in other recipes which uses Poha or similar dishes like Upma

Labels: breakfast, Lunch-box, Poha / Avalakki, Potato, Tiffin Variety, Upma, Vegetarian

~ Kanda Batata Poha - Seasoned Beaten Rice with Potato ~
Posted by Swetha @ 6/28/2024 03:25:00 PM :: 0 comments

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Masala Bread Toast - Bakery Style

Instructions:

• Heat oil or butter in a pan, add cumin seeds. then add and fry onion, green chilli and capsicum for few minute in the same oil.
• Add grated carrots and fry for a minute.
• Further add chopped tomato, turmeric powder, salt, chilli powder, garam masala, cumin powder and mix well. fry till tomatoes are mushy.
• Mix-in a table-spoon of tomato ketchup.
• Turn off the stove. add chopped coriander leaves and mix well.
• Pre-heat the oven for 350 degrees F. 
• Spread melted butter on the bread slices.
• Next, spread veg-mixture over the bread slices. 
• Place the bread slices on a backing sheet and bake for about 10 minutes. Turn off and let it sit for 5 more minutes in the oven before serving
• Serve warm with ketchup, or green chutney. Tea or coffee will go with this toast. 

NOTE:

Labels: Appetizers, Baking, Bread, Lunch-box, Snack, Vegetarian

~ Masala Bread Toast - Bakery Style ~
Posted by Swetha @ 6/26/2024 01:43:00 PM :: 0 comments

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Aloo Paratha (Stuffed version) - Potato Bread

There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. This post is on the second method - stuffed version.  Both turns out delicious. Difference would be (1) the bhaji for the stuffed version should be thick, if it is watery, it makes it harder to stuff and roll. (2) to add little maida (all purpose flour). maida will make the dough more stretchy and won't ripe while rolling - which may happen if only wheat flour is used. I make the same bhaji for both, just repeating it in this post as well for convenience.

Ingredients for Aloo Bhaji:

• 1 cup - potato - boiled & mashed
• ½ cup - onion -cut lengthwise
• 3 - green chilies -finely chopped
• 1 tsp - cumin seeds
• 1 tsp - ginger minced
• ½ tsp - turmeric powder
• ½ tsp - lime juice
• ¼ cup - fresh coriander leaves - chopped
• 2 tbsp - oil
• salt to taste

Method to make Aloo Bhaji:

1. In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
2. Add cut onions, fry until onion become soft & translucent.
3. Add turmeric powder and stir.
4. Now, add boiled and mashed potatoes. salt, and ¾ cup of water. 
5. Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
6. Once the bhaji becomes thick, add coriander leaves and lime juice, mix. 
7. Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:

• 1 cup - aloo bhaji
• 1 cup - all purpose flour | maida
• 1½ cup - wheat flour
• 3 tsp - oil
• 5 tsp - oil | melted butter | ghee - needed while cooking the paratha
• ¼ cup - wheat flour  - needed while rolling the paratha
• salt to taste

Method to make Aloo Paratha:

1. In a mixing bowl, take all-purpose-flour, wheat flour and salt
2. Add 1 cup of water, mix it to form a firm dough. you may need more water to get right consistency. 
3. Once all the dough comes together, add 3 tsp of oil and knead. Will need extra kneading to make the dough stretchy.
4. Cover with moist paper towel or cling-warp and keep it aside for about 15 to 20 minutes. 
5. Knead the dough few more times. Divide the dough and form into big-lemon sized balls.
6. Roll one of the ball to about 4 inch diameter circle.
7. Place about 1 tbsp of aloo bhaji on the center of the rolled dough. Now bring all the edges together and seal to form a ball. Keep aside.

8. Repeat the steps with rest of the dough.

9. Heat a flat pan/griddle on medium-low flame.
10. On a lightly floured surface, gently roll the stuffed-dough ball,  to say about  5" diameter circles. Careful not to tear the paratha. The technique is to roll evenly from center towards the edge, best idea is to flip the paratha and roll; and again flip and repeat. This why the outer layer of the dough is evenly stretched. Note, the paratha will be thick as it has stuffing.  
11. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
12. Repeat the steps with rest of the stuffed dough balls.
13. Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.

Also, check out other Indian bread recipes

Labels: Indian Bread, Lunch-box, Main Course, North Indian dish, Potato, Tiffin Variety, Vegetarian

~ Aloo Paratha (Stuffed version) - Potato Bread ~
Posted by Swetha @ 7/12/2021 07:19:00 PM :: 0 comments

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Aloo Paratha / Aloo Roti / Indian Potato Bread

There are two ways I make Aloo (Potato) Paratha. (1) by mixing the flour with aloo bhaji | sabzi and (2) 'stuffed aloo paratha'- by stuffing the aloo bhaji in the dough. Both turns out yummy and disappears from the table in no time. In this post, lets look at the steps how to make aloo paratha by mixing the flour with aloo bhaji. Aloo Paratha is good for kids lunch box, roll aloo paratha into tube and wrap it in aluminium foil, also give ketchup or jam on the side for dipping.

Ingredients for Aloo Bhaji:

• 1 cup - potato - boiled & mashed
• ½ cup - onion -cut lengthwise
• 3 - green chilies -finely chopped
• 1 tsp - cumin seeds
• 1 tsp - ginger minced
• ½ tsp - turmeric powder
• ½ tsp - lime juice
• ¼ cup - fresh coriander leaves - chopped
• 2 tbsp - oil
• salt to taste

Method to make Aloo Bhaji:

1. In a pan|kadai|wok, heat oil. Once oil is hot, add cumin seeds, cut green chilies and ginger. Saute for few seconds.
2. Add cut onions, fry until onion become soft & translucent.
3. Add turmeric powder and stir.
4. Now, add boiled and mashed potatoes. salt, and ¾ cup of water. 
5. Stir and cover the pan, simmer for 5-6 minutes on a medium-low flame.
6. Once the bhaji becomes thick, add coriander leaves and lime juice, mix. 
7. Turn off the flame. Aloo bhaji is ready. Keep aside and let it cool down to be used in aloo paratha dough.

Ingredients for Aloo Paratha:

• 1 cup - aloo bhaji
• 2½ cup - wheat flour
• 2 tsp - oil
• 5 tsp - oil | melted butter | ghee - needed while cooking the paratha
• ¼ cup - wheat flour  - needed while rolling the paratha
• salt to taste

Method to make Aloo Paratha:

1. Once the aloo bhaji is cooled enough to handle, transfer it to a mixing bowl. 
2. Add wheat flour and bit of salt (remember aloo bhaji already has salt in it). Mix it to form a firm dough.  Depending on the consistency, you may need extra water or more wheat flour. 
3. Once all the dough comes together, add 2 tsp of oil and knead.

4. Cover and keep it aside for about 10 minutes. 
5. Divide the dough and form into medium sized balls.

6. Meanwhile, heat a flat pan/griddle on medium-high flame.
7. On a lightly floured surface, roll the dough - say about  5" diameter circles.
8. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
9. Repeat the steps with rest of the dough.
10. Serve hot aloo paratha with leftover aloo bhaji, plain curds or raita and Indian pickle.

Also, check out other Indian bread recipes

Labels: breakfast, Indian Bread, Lunch-box, North Indian dish, Potato, Tiffin Variety, Vegetarian

~ Aloo Paratha / Aloo Roti / Indian Potato Bread ~
Posted by Swetha @ 7/12/2021 05:53:00 PM :: 0 comments

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Methi Roti ( Chapati | Paratha) | Fenugreek leaves Roti

Methi | Fenugreek leaves have many health benefits. I try to bring fresh bunch of leaves when available in Indian grocery store. I freeze the extra leaves after cleaning for future use. Methi is bitter and sometimes the dish prepared with it also turns out slightly bitter and to be careful of. There are few dishes I prepare with methi leaves, like, methi paratha, aloo methi, malai methi matar, methi rice etc., But when used in paratha, the flavor is such that you want to eat more. It actually tastes delicious. Can be eaten just with curds and pickle. Methi paratha is similar to Gujarati Thepla, which is made with multigrain flour -mainly wheat and besan flour. Note: separate the leaves from the stem, only leaves are used.

Ingredients:

• 1 cup - methi leaves | fenugreek leaves
• 2 cups - wheat flour
• ¼ cup - curds or Greek yogurt
• ¼ cup - fresh coriander leaves
• ½ tsp - cumin seeds
• ½ tsp - carom seeds | ajwain
• ½ tsp - turmeric powder
• 1 tsp - ginger minced
• 1 tsp - minced garlic (optional)
• ½ tsp - red chili powder 
• 2 tsp - oil
• 5 tsp - oil | melted butter | ghee - for cooking
• ¼ cup - wheat flour  - needed while rolling the paratha
• salt to taste

Method:

1. In a mixing bowl, take methi leaves & coriander leaves, curds, cumin seeds, carom seeds, turmeric powder, ginger, red chili powder and salt. Mix it all together.
2. Gradually now add wheat flour while mixing it all together. Start kneading the dough. You may need to add bit of water to get the chapati dough consistence. 
3. Once all the ingredients comes together into the dough, add 2 tsp of oil and knead.
4. Cover with moist paper towel and keep it aside for about 20 to 30 minutes. 
5. Divide the dough and form into medium sized balls.
6. Meanwhile, heat a flat pan/griddle on medium-high flame.
7. On a lightly floured surface, roll the dough - say about  5" diameter circles.
8. Once the griddle is hot, place the rolled paratha on the griddle. As bottom side gets slightly hot flip it over. Brush bit of oil/ghee/melted-butter on the paratha. With help of flat spatula, gently press the middle area of the paratha and rotate it in circular motion - this help it cook evenly. Flip the paratha again and brush oil/ghee/melted-butter now on the top side. You may need to flip couple of more times to cook evenly on both sides, no need to apply oil again. Cook until you notice brown spots on the paratha.
9. Repeat the steps with rest of the dough.
10. Serve hot methi paratha with plain curds or raita and Indian pickle; or curry.

Also, check out other Indian bread recipes

Labels: breakfast, Indian Bread, Lunch-box, North Indian dish, Vegetarian

~ Methi Roti ( Chapati | Paratha) | Fenugreek leaves Roti ~
Posted by Swetha @ 7/12/2021 04:53:00 PM :: 0 comments

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Bread Pockets

Bread Pockets are one of the simple dish. One may use any left over curry, veggies, meet or make special fillings with whatever left in refrigerator, Get Creative! ( ideas are mentioned below, I will update the post as and when I will make them with different fillings).
These are good for breakfast, evening snack and lunch box. Kids love it, even the picky eater. It is always good idea to sneak in few healthy veggies.
Bread pockets may be cooked over pan, oven or airfryer. Also by dipping them in seasoned chickpeas flour dough, it can be deep fried to make 'Bread Pakoda'.
Serve hot with tomato ketchup and/or mint chutney and enjoy!

Ingredients:

• 10 - bread Slices - side crusts removed
• 3 cup - stuffing (see below for ideas)
• 1 cup - water
• 2 tbsp - oil or butter 

STUFFING ( IDEAS ) FOR BREAD POCKETS

• 2½ cups - potatoes -boiled and mashed ( I used red potatoes with skin as well )
• 1 - onion (small) - finely chopped
• 2 - green chilies - finely chopped
• 5 - curry leaves
• ½ cup - coriander leaves - finely chopped
• 1 tsp - Red chili powder 
• ½ tsp - chaat masala powder
• 1 tbsp - oil
• 1 tbsp - cream cheese or mayonnaise
• 1 tbsp - tomato ketchup
• salt - as per taste 

Labels: Air Fryer, Appetizers, breakfast, Lunch-box, Snack

~ Bread Pockets ~
Posted by Swetha @ 7/05/2021 09:00:00 AM :: 0 comments

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Veg Puff in Airfryer

Labels: Air Fryer, Appetizers, Baking, breakfast, Lunch-box, Potato, Snack, Vegetarian

~ Veg Puff in Airfryer ~
Posted by Swetha @ 6/29/2021 11:08:00 AM :: 0 comments

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Crispy Lavash Rolls - Substitute for Vegetable Puff

Hello, welcome to one more of my blog-post. This recipe I came up with by accident ..say about 15 years ago. A new small Mediterranean grocery store opened next to the craft-store I usually visit.  I just dropped by to check out what they had. Besides all the dry-fruits, there were many interesting things I had never seen before. Since, there were no other customers, I asked plenty of questions for the storekeeper who was more than happy to answer me. I walked out with lots of dry-fruits, a bottle honey, box of baklava, some veggies and a pack of Lavash bread.  The bread was in huge rectangle shape, I cut them into smaller pieces and warmed them on tawa to have for dinner with curry. But as I warmed it, the bread turned crispy and brittle like papad. Hmm! this is not good. Well I had to come up with something to use the bread. 15 years ago, internet was not filled with information or recipes as it is now. Did not find much online. So I came up with idea of making roles. Of course, now, when you search up on internet you will see so many recipes using Lavash bread, most commonly Lavash bread warps. So here is what I came up with.... an healthy alternative for Vegetable Puff you get in Indian bakery.

Ingredients:

• Lavash bread 
• Dry curry - I usually use onion and potato curry or any other curry will do
• Butter - 2 tbsp
• Garlic - 2 cloves
• Spices and Herbs for flavoring 

Method:

1. Cut Lavash bread into  about 6 inch by 4 inch rectangle pieces
2. Warm up the curry if it is cold
3. Melt butter.
4. Chop and crush garlic in to course paste in a mortar. Add it to the melted butter.
5. To the butter-garlic mix, add other spices and herbs of your choice. I add black pepper powder, oregano, parsley etc. Keep aside.

6. Lay the Lavash bread piece. spoon some curry on one corner. Roll the bread. Apply bit of water on the other end so that the bread sticks and holds the shape (as shown in the picture)
7. Prepare the rolls with rest of the Lavash bread pieces
8. Heat a flat tawa (griddle). I am using an electric tawa here.


9. Place the prepared rolls and grill them on medium low 
10. Using a brush, apply the butter mix over the rolls. 
11. After the bottom-side cooks and turns to golden color, turn over the rolls

12. Apply the butter mix on the now top-side and cook until golden brown. 
13. Once done, remove from the tawa.
14. Serve hot with a dip of your choice (like ketchup, hot-sauce, chutney, hummus or flavored cream-chess/yogurt)

Enjoy Crispy Lavash Rolls with your family. This is also a good option for kids meal and  for their lunch box

Labels: Lunch-box, Snack, Tiffin Variety, Vegetarian

~ Crispy Lavash Rolls - Substitute for Vegetable Puff ~
Posted by Swetha @ 6/26/2020 12:07:00 PM :: 0 comments

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Quinoa Bhath/Spicy Upma

Upma is one dish meal. mostly prepared for breakfast and also for packed lunch. As any upma (see the list of variety below) is wholesome healthy meal in itself, making with Quinoa makes it more healthier. 

"Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants." - according to www.healthline.com

Ingredients:

• 1 cup - Quinoa , organic
• 2 - Green Chillies , finely chopped 
• 1 - Onion , finely chopped
• 1 - Tomato , finely chopped
• ¼ tsp - Cumin (Jeera) seeds
• ¼ tsp - Mustard seeds
• ¼ tsp - red chili powder
• ½ tsp - Turmeric powder (Haldi)
• ½ tsp - Amchoor /mango powder
• ½ tsp - Garam masala powder
• ½ tsp - Sambar powder (optional)
• ¼ tsp - jaggery or sugar or brown sugar
• ½ cup - Green peas,
• ½ cup - Carrots chopped into cubs
• ¼ cup - Bell pepper chopped into cubs,
• ¼ cup - corn
• 8-10 - Curry leaves
• 1/2 tsp - Ginger , finely grated or chopped
• 1 cup -  Coriander (Dhania) Leaves , finely chopped
• 1 lemon - juice as per taste and is optional.
• 1 tbsp -  Olive Oil
• 1 tsp - Ghee
• Salt , as per your taste

Method:

1. Heat a wide thick bottom fry pan on medium heat, dry roast the Quinoa stirring continuously until nice aroma comes and some of the Quinoa turns golden. Almost like roasted peanuts smell. Yum! This is optional, but I feel the Upma tastes and smells better. May take 4 to 5 minutes. 
2. Turn off the heat and transfer the Quinoa into a bowl. Add water to it and wash the Quinoa  multiple times until the water runs clear. Add water and keep it aside to soak (no need to pre-soak, just until other steps below are followed).
3. In the same wide fry pan, add a tablespoon of oil on medium-low heat,  once the oil is hot, add green chilies.
4. Meanwhile, parallelly in another bowl add 3 cups of water to bring it boil. I usually do this in microwave.
5. Once green chilies are slightly roasted add - ginger, cumin & mustard seeds, and curry leaves.
6. When the cumin & mustard seeds begin to sizzle, add onions and bit of sugar. Saute until the onions turn translucent.
7. Now add chopped tomatoes. cover and cook for a minutes until slightly soft.
8. Add the chopped mixed vegetables - peas, carrots, corn  and bell pepper.
9. Stir in salt for the vegetables, cover the pan and let it cook for a minute or two.
10. Open the lid, move all the vegetables to the sides. In the center of the pan, add all the dry ingredients (turmeric pdr, amchoor pdr, garam-masala pdr, red chili pdr, sambar pdr and sugar)  and ½ tsp of oil, mix and slightly roast the dry-ingredient for half minute. 
11. Drain Quinoa and mix in to vegetable and masala mixture. Add salt as per your taste and mix well.
12. Now carefully add the boiling water. Mix, cover and let it cook over medium heat for about 5-8 minutes or until Quinoa is done and all the water is absorbed
13. Turn off the heat.
14. Squeeze the lemon juice over the upma if using and mix. 
15. Add the ghee and half of the chopped coriander leaves and mix.
16. Garnish with rest of the leaves and serve hot with curds, pickle and sev on the side. 

---

Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

Labels: Healthy dish, Lunch-box, Upma, Vegetarian

~ Quinoa Bhath/Spicy Upma ~
Posted by Swetha @ 2/17/2019 07:43:00 PM :: 0 comments

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Bread Upma

Bread Upma or Bread Upittu is one of the easy and quick breakfast recipe. 

Good for lunch box too.  Any type of bread maybe used. Even fruit bread turns out good.

Ingredients:

• Bread slices - 5 to 8 slices 
• Onion - 1  ( chopped )
• Tomato - 1 ( chopped )
• Green chillies - 3  ( chopped )
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Curry leaves - 3 sprigs
• Butter - 3 tsp for cooking
• Chana dhal / Split Bengal gram - 1/2 tsp
• Urad dhal / Split Black gram - 1/2 tsp
• Coriander leaves - 1 small bunch ( chopped )
• Salt to taste
• Vegetable oil - 2 tsp
• Water - 3 tsp
• Lemon juice - 1 tsp

Method:

1. Wash and soak Chana dhal and Urad dhal for half and hour.
2. Cut the bread slices into small squares. Heat a pan and add 1 tsp of butter then toast the bread pieces slightly for 2 minutes. Keep aside.
   
3. Chop the onion, green chillies and tomato.
4. Heat 2 tsp of oil and splutter mustard seeds. 
5. Add curry leaves, drained Chana dhal and Urad dhal to the oil. Stir a little.
6. Next add green chillies and saute a bit.
7. Then add chopped onions, saute on medium heat, until soft and tender.
   
8. Add tomatoes, turmeric powder/
9. Stir and cook the tomatoes until they turn lightly soft as well. Sprinkle some water if needed.
10. Add the fried bread pieces, salt and mix well, cover with a lid. Cook for 3 minutes in a low flame. Finally sprinkle 1 tsp of lemon juice.
11. Garnish with the coriander leaves and serve.

---

Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

Labels: breakfast, Lunch-box, Tiffin Variety, Upma, Vegetarian

~ Bread Upma ~
Posted by Swetha @ 6/29/2018 06:21:00 PM :: 0 comments

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