Left Overs ~ Bread Upma
Used up half a loaf of left over bread to prepare upma for breakfast today. Took me exactly 12 mts to serve breakfast. The key to a good bread upma is to use stale bread (at least 3 days old) and place in a few tbsps of curd for a few minutes before preparation. Ensure the bread does not get soggy.
Bread Upma Recipe
Cooking: 12-15 mts
Cuisine: South Indian
6-7 left over whole wheat bread slices, remove crust and cut into bite sized pieces
1 large onion, finely chopped
1/2 tsp finely minced ginger
1-2 chopped green chilli
big pinch turmeric pwd
pinch asafoetida (optional)
1 boiled potato, cubed (optional)
salt to taste
chopped coriander leaves for garnish
3/4 tbsp oil
1/2 tsp mustard seeds
1 tsp urad dal/minappa pappu
few curry leaves
1 Marinate bread cubes in 2 tbsps of beaten curd for 3-4 mts. The bread should be lightly coated with curd.
2 Heat oil in a cooking vessel, add mustard seeds and as they splutter, add urad dal and let it turn red. Add curry leaves, ginger, asafoetida and turmeric pwd.
3 Add chopped onions and saute till they turn transparent, approx 4 mts. Add cubed boiled potato and combine. Cook for a mt. Add the bread cubes and combine. Cook for a mt. Sprinkle a tbsp of lightly salted water and place lid. Cook for 2 mts and turn off heat.
4 Garnish with coriander leaves.