Featured post

Thursday, 12 May 2016

Quick & Easy Bread Upma


          There is an instant solution to any leftover bread. Make this easy and a delicious upma for a quick, healthy and a wholesome breakfast. They are also a great lunch box meal too. I added some idli podi to the end product to enhance the flavour. Please check below a step by step guide with pictures to prepare it.





  • 2 cups bread, crumbled
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. urad dal (split black gram)
  • 1 sprig curry leaves
  • 1 onion, chopped
  • 2-3 garlic, chopped
  • 1" ginger, chopped
  • 1-2 green chilies, chopped
  • salt to taste
  • 1 tsp. idli podi
  • 2 tbsp. coriander leaves, chopped (save some for garnishing)
  • 1/2 tsp. red chili flakes





          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds.

          Add the onion, ginger, garlic and green chilies. Stir fry on a medium flame till light brown. Add the tomatoes and continue to cook for 2-3 minutes.

          Now add the crumbled bread and salt. Sprinkle some water and continue to stir fry for 2-3 minutes. When done, add the idli podi, coriander leaves and red chili flakes.

          Combine everything well and switch off the flame. Garnish with more coriander leaves and serve.




                               Heat oil in a pan and temper with mustard seeds. 



                          After it stops spluttering, add the urad dal and curry leaves. Saute 
                          for a few seconds.



                      Add the onion, ginger, garlic and green chilies. Stir fry on a medium
                      flame till light brown. Add the tomatoes and continue to cook.



                            Add the crumbled bread and salt. Mix well. Sprinkle some water
                            and cook covered for 2-3 minutes by stirring at intervals.



                         When done, add the idli podi, coriander leaves and red chili flakes.



                                 Garnish with more coriander leaves and serve.







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