Bread 🍞 upma
Sooner or later we all come to make this tasty humble dish called Bread upma, invented by the experts to use up leftover bread after sandwiches have been done!!
I do not make this only when I have bread leftover, but when ever I have been on an overdrive of sandwiches during the week, especially filling up a variety of stuffed sandwiches, grilled or toasted, I just need to break away from the routine.
Usually bread upma is made by cutting up bread slices into smaller chunks or squares, but I prefer to shred them completely so that the texture is soft and fluffy. Do it whichever way you like,the recipe is the same, simple and delightful.
Ingredients
8 Slices of bread crumbled or shredded finely.
1 onion thinly sliced.
2 small tomatoes finely chopped
2 tsp roasted peanuts.
1/2 tsp mustard seeds
2 green chillis chopped finely
1 tsp minced ginger
1/2 tsp cumin seeds
1/2 tsp black gram dal/udad dal
Pinch of turmeric powder
salt to taste.
Some curry leaves.
Chopped fresh coriander leaves for garnish
2 tbsp butter or oil for tempering .
1 tbsp fresh lime juice to be drizzled when the upma is cooled.
Method
In a big pan add the oil or butter, add the mustard seeds, udad dal.
When the mustard seeds crackle and the dal turns golden , add the cumin seeds, roasted peanuts, green chillis, ginger, curry leaves.
Add the onions and the tomatoes and stir well.
Add the pinch of turmeric powder, and let the onions and tomatoes cook for a while, dont add water as onions and tomatoes will release water and the mixture will become soft.
Add the crumbled bread into the pan , stir well to coat evenly, and keep for sometime , till the shredded bread bits turn little crispy and brown, also soft in places.
When the bread has absorbed the flavors of the mixture nicely, remove and garnish with chopped coriander leaves.
Drizzle lime juice when the upma has cooled, stir well.
Serve with grated fresh coconut sprinkled on top if you wish for added taste.
Ganesh chaturthi is an important Hindu festival celeberated with great fervour all over India . Many sweets and snacks are prepred as offering in Neivediyam , one such is the popular karchikai/somas or karanji as it is called in many states .
Delicious tasty addictive thattai for Krishna Jayanthi , is very easy to prepare and requires no special skill . check the recipe .
Omapodi, a delightful tea-time snack, is incredibly easy to make, with besan (gram flour) and rice flour being staple ingredients in most households. In just about 30 minutes, you can fry up a batch of these crispy omapodi discs, making it a perfect addition to your snack repertoire. Traditionally prepared during festivals like Diwali to be included in the festive Diwali mixture, omapodi can also be made into a thicker variety of sev by incorporating additional spices and flavors, resembling the taste of ghatiya.
Delicious Chettinad special snacks called seepu seedai .Seepu Seedai or Surulu Murukku is a delightful specialty from Chettinad. Traditionally, it involves a distinct wooden flat board with etched horizontal lines, resembling a comb, on which the dough is flattened and curled to achieve its unique shape. The term "Seepu" translates to a comb in Tamil.