Tuesday, March 3, 2009

BREAD UPPMA

UPPMA FROM LEFTOVER BREAD

This Yummy Fast to Cook Dish is one of My Favorite, Its cooked in jiffy and loved by all my fellow mates when i was in my Small Hostel Room , With one tiny stomach it was really unmanageable to finish whole bread in a day for me... (even if i was buying the small loafs of brown breads) ...so mostly this used to be the little treat in evening snacks with 2 days combined breads , well here is the recipe.My variation for this is i never used to put onion but yes its up to you if you like to put Onions or not ...this is with onion recipe.


Ingredients:

  • 6 TO 8 Stale Bread slices (crumbed in Mixer or with hand blender ).
  • 1. Large Onion finely copped (optional).
  • 6 to 10 curry leaves (curry patta or sweet neem ).
  • 1 Small T.Spoon Rai (tempering seeds ) or mustered seeds .
  • 1 Cup Curd (well beaten)
  • 1 Green Chilly Shredded (Optional)
  • 2 T.Spoon Peanuts (roasted clean blanched)
  • 1 T.Spoon Each Turmeric powder , Red Chilly powder (optional),
  • Salt to taste (mind it that bread is already salty too)
  • 1 Table Spoon Oil For Frying
  • Juice of a lemon
  • (garnishing suggestions-Save little bit of roasted peanuts+corriender leaf to cover on top )

Method :

  1. In a thick bottom Pan add oil heat for 1/2 minute.
  2. Add Rai, Chilly , Curry leaves , Peanuts .
  3. Add Onions fry till little transparent .
  4. Add Turmeric Powder , Red Chilly Powder, Salt To taste .
  5. Keep tossing for 1 minute.
  6. Add bread crumbs toss till well coated .
  7. Add Curd add little bit of water if mixture still seems dry mix well .
  8. cover for 2 mints toss again add lime juice while tossing finally.
  9. Remove from Heat serve hot with suggested garnishing .

Nutritional Facts :

Kal- per serving 200cal
Iron .01m.g
calcium 40 m.g.
sodium . .002
Fibers.8
Fat-12 Grm

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