Bread transformed – Upma


Hubby N has something against bread. What and why, I could never get out of him. My statement is based on his reaction on various occasions involving bread – the question marks in his eyes when I pick it up at the grocery shop, the frown on his face when I produce bread-butter for breakfast and the worst – the big NO he howls out in answer to ‘sandwich?’. As a result, the pack that I buy on one weekend sits in the refrigerator till the next, doing nothing but aging. Hence comes in this Saturday breakfast – bread transformed to a yummy upma, with green peas thrown in and a dash of lemon squeezed in. And thankfully, N loves this! Maybe for the peas and not for the bread, but I am happy till he gobbles down a plateful.

bread transformed to a yummy upma

Ingredients –
10-12 slices of bread – white works best, brown would do too
Green chilies – 2, slit lengthwise, cut to halves
Jeera/ Cumin – 1 tsp
Ajwain/ Carom seeds – 1 tsp
Haldi/ Turmeric powder – half tsp
Heeng – one fourth tsp
Meetha neem/ Kadi patta/ Curry leaves – 10 to 12 leaves
Lemon juice- freshly sqeezed, of half a lemon
Salt – as per taste
Sugar – one fourth tsp
Kitchen king masala/ garam masala – half tsp
Green peas – half cup
Oil – 2 tsp

Method –
1. Tear the bread into bite size pieces. Don’t crumble them intentionally, some will be crumbled anyways. Remove the borders of the bread if too hard – I usually leave a few on.
2. Heat oil in a kadhai/ wok.
3. When hot, add the curry leaves, chili pieces, ajwain and jeera. Let these pop and sizzle for a minute.
4. Add in haldi, heeng. Mix within the oil mixture.
5. Add the green peas. Cover and cook for 5 minutes, or till the peas have turned soft. I usually use thawed frozen peas, which take just a minute to cook.
6. Put in the bread pieces, salt. Mix gently so that all bread pieces are covered with the masala.
7. Sprinkle (not a bowlful! Just a few drops, to add moisture) some water and cover and cook for 2 to 3 minutes.
8. When you remove the lid, the bread pieces should have turned soft. Add in the sugar and garam masala and let it cook opened for 2 to 3 minutes, turning around the pieces every few seconds. This would help the pieces get crisp and crunchy.
9. Sqeeze in the lemon juice and serve hot.


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