Bread Upma / Bread Upkari

Bread upma is a different and jiffy way to serve bread for breakfast. It also makes a great tiffin recipe.

Ingredients
10 bread slices
1/2 onion
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds or jeera
1/2 teaspoon turmeric powder
4-5 curry leaves or kadipatta (optional)
4 tablespoon coriander leaves
1 teaspoon urad dal or split black gram
2 green chilies
1/4 cup curd (optional)
1 teaspoon sugar
1 tablespoon oil
salt for taste

Method

Cut the bread into 1/2 inch cubes. Heat oil in a skillet. Add the mustard seeds. When the mustard seeds splutter, add the cumin seeds, turmeric power and urad dal. Fry till the urad dal till pink. Add the kadipatta and slit green chilies. Add chopped onion and fry till the onion is pink. Add the sugar and curd and mix well. Add salt as per taste and mix well till the masala mixes with the bread. Add the bread cubes and cook covered for 5-10 minutes. Sprinkle some water to soften the bread. Garnish with coriander leaves and serve hot.

Preparation time: 30 minutes
Serves: 2-3

Some Event Roundups and Other Interesting Posts

WYF: Light Meal event
Wholegrain Baking – Oats Event
Food for 7 Stages of Life: Pregnancy
Cooking for Kids-Evening Snacks
Festive food
Sunday Snacks With Bread
Cooking for Guests
German Roundup
Breakfast Roundup
Sandwich Roundup
Healthy Lunch Box Roundup
British Food Roundup
English Summer Roundup
Express Your Mood Roundup
Bread Roundup
Cilantro Roundup
Lucknawi Roundup
Vegan Italian Roundup
Haryana Roundup
Awadhi Roundup
Festive Bread Final Course Roundup
Festive Bread Second Helping Roundup
Festive Bread Roundup
Maharashtra Roundup
Healthy Cooking Roundup
Middle Eastern Cooking Roundup
Konkani Food Roundup
Middle Eastern Cooking Roundup
Middle Eastern Cooking Roundup
Different Kinds Of Rasams
Yes we baked!
Jihva-for-ingredients-2009-2010
WYF Speciality Food Event Roundup
Healing Foods Carrots Event Roundup
No Bake Cake Event Roundup
Flavors of Gujarat Part 1 
Flavors of Gujarat Part 2
Flavours of Punjab Event
Complete My Thali -Sabzi

Tamarind Date Chutney / Meethi Chutney

Ingredients
1 cup deseeded dates
1/4 cup deseeded tamarind
1/4 cup gur or jaggery or molasses
1/2 teaspoon chili powder
salt for taste

Method
Boil the dates, tamarind and jaggery in one cup of water for 20 minutes. Grind it with salt and chili powder into a smooth paste.

Mint Chutney

Mint Coriander chutney can be used for all chaats and appetizers like pakodas or bhaji's.

Ingredients
1 cup coriander leaves
1/4 cup mint leaves (fresh or dried)
1/2 teaspoon jeera or cumin seeds
2 green chilies
1/2 teaspoon chopped ginger
1/2 teaspoon amchur powder or dry mango powder
salt for taste

Method
Wash the coriander leaves and mint leaves. Grind all the ingredients with 1 cup of water. Serve chilled if serving with chaats or at room temperature id serving with pakodas or bhajis.

Cabbage Sabzi/ Patta Gobi Sabzi

We spent the first day of our long winter vacation shopping for ear covers, water proof pants and other skiing accessories. We were preparing for our Tahoe vacation and the monstrous job of packing clothes was still left to be taken care of. Such was the situation when the question of "what to make for dinner" arose. I scanned the fridge for vegetables which would cook fast and saw a cabbage head lying there. I decided to make this subzi which had very often adored our tiffin boxes in the school and college days.

Broccoli, cauliflower and cabbage are part of the cruciferous family of vegetables. They contain high quantities of vitamin C and I have also read about them possessing cancer fighting properties. Here is the quick recipe for cabbage sabzi.

Ingredients
4 cups shredded green cabbage
2 potatoes
1 teaspoon red chili powder
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/4 teaspoon cumin powder
pinch of asafoetida
1/2 teaspoon garam masala
1/2 teaspoon amchur or dry mango powder
4 tablespoon cilantro or coriander leaves
1 tablespoon oil
salt for taste

Method
Wash and peel the potatoes. Chop the potatoes into small cubes. Heat oil in a skillet and add cumin seeds. Add asafoetida and turmeric powder. Add potato cubes and cook covered till the potato is soft. Add the shredded cabbage and cook covered for 3-4 minutes. Cooking the cabbage for a long time will turn it soggy and cause the cabbage to loose its crunchyness. Add chili powder, cumin powder, amchur and garam masala. Mix well. Add salt as per taste. Garnish with coriander leaves and enjoy the sabzi hot with roti.


Preparation time: 30 minutes
Serves: 2-3

Paneer Jalfarezi

During our Tahoe trip we were eating continental and chinese food for almost a week. Atul wanted me to make some sabzi with lot of vegetables and paneer. I then thought of making spicy and tangy paneer jalfrezi which was perfect for the cold weather. It was quite some time since I made this sabzi and both I and my husband enjoyed it thoroughly.

Ingredients
300 gms paneer
1 cups chopped onions (chopped into 1 inch big pieces)
1 tablespoon ginger cut into thin long stripes
1 tomato quartered
1 cup onions ground into a paste
3 tablespoon tomato paste or 3 tomatoes ground into a fine paste
2 bell peppers or capsicum(I used one yellow pepper which has a sweetish taste and a green pepper)
3/4 cup peas and/or corn
1/2 cup diced carrots
2-3 slit green chilies or as desired
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or as per desired taste
1 tablespoon coriander seeds
2 teaspoon cumin seeds
1/2 teaspoon garam masala powder
1 teaspoon amchur powder or dry mango powder (or substitute with 2 tablespoon vinegar or lemon juice)
5 tablespoon chopped coriander or cilantro
4 tablespoon oil
salt for taste

Method

Heat one tablespoon oil in a skillet. Add 1 teaspoon cumin seeds and fry for around 30 seconds. Add chopped onion, slit green chilies and capsicum. When the vegetables are cooked half way add the quartered tomato. Fry on medium flame till the capsicum is soft and cooked. Boil the carrots, peas and corn separately till soft. Keep aside. Fry the coriander seeds and 1 teaspoon cumin seeds for around 3-4 minutes on low flame. Powder them when cooled down.
While doing the above mentioned steps, parallelly add 3 tablespoon oil in a skillet and add the onion paste. Cook it till the raw smell of the onion disappears. Add ginger. Add tomato paste and stir and cook till the gravy leaves the sides. Now add the coriander and cumin powder, turmeric powder, chili powder(as per taste), amchur powder and garam masala. Add the remaining vegetables and mix well till the gravy coats the vegetables. Garnish with coriander leaves. Serve hot with onion rings and roti.

Preparation time: 40 minutes
Serves: 3-4