Mystery Dish - Guess this Dish!
This is my 3rd week of blogging, and I'm thrilled that my site has had over 1000 visitors!! Yay!! A big "THANK YOU" to my fellow bloggers and visitors for the support, encouragement and friendship.
Here's a little something to brighten up your march towards the weekend....TGIF!!!
This dish is an old time favorite in our house. Can you guess what it is?
I'll post the recipe later :-)
Warning! Spoiler Follows
Thanks for playing the guessing game with me!! We had a lot of correct guesses - it is indeed "Bread Upma" .
Typically made with stale bread, it is an ingenious way to use up old bread and the few odds and ends in the refrigerator. It also packs very well for lunches and picnics.
I like to make bread upma rather plain, with very few spices, so that the flavor of the bread comes through. The key to making a good bread upma is of course the bread!. Crusty breads work the best. Don't even attempt this with sliced bread! Today I used old "Pan Turano" bread, the same that I used in the "PottleBell Sandwiches".
Here's how I make my version:
1 6 inch loaf of Pan Turano or similar crusty bread
3 tbsp of yogurt (preferably homemade)
1 small yellow onion, chopped
1 green chilli, chopped
1 tbsp canola oil
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp jeera seeds
1/2 tsp chilli powder
a few curry leaves and cilantro leaves
salt to taste
- Cut the loaf of bread into 1/2 inch chunks.
- Whisk the yogurt to make it smooth. Add some salt to taste. Marinate the bread pieces in it, till you get the other ingredients ready or for 10 mins. This step is what gives the bread upma a very tangy, yummy flavor.
- Heat the oil in a pan and add the mustard and jeera seeds. When they pop, add the green chillies, and curry leaves.
- Add the onions and saute lightly.
- Add the turmeric powder
- Add the bread pieces and turn gently to mix well
- Add salt and chilli powder to taste
- Sprinkle with chopped cilantro leaves
- If you use french bread or other similar crusty bread, it stands up very well to the marinade and retains it shape and texture.
- The yogurt gets absorbed into the bread, gives it a lot of flavor and also a nice crispy crust if you fry the pieces well
- If you don't like yogurt, you can add a little bit of lime/lemon juice