Tuesday, June 26, 2012

Bread Upma

Bread Slices – 4 (Use 100% whole grain bread)
Olive Oil – 2 tbsp
Cumin Seeds – 1 tsp
Green Chili – 3, finely chopped
Red Onion – 1/2 cup, finely chopped
Ginger – 1 inch, grated
Red Potato – 1 small, cut into thin small cubes
Carrot – 1, thinly sliced into roundels
Capsicum – 1 small, cut into small pieces
Green Beans – a handful, thinly chopped (optional)
Frozen Green Peas – a handful (optional)
Tomato – 1 small, chopped
Tomato Ketchup – 1 tbsp
Cilantro - a handful, chopped

Cut the bread slices into small cubes. Heat a cast iron pan. Once it is hot, add 1 tbsp olive oil and immediately add the bread cubes. Gently toss the bread cubes in the oil for around 5 minutes till they start to get slightly crisp and brown. Remove and keep aside.

Add remaining tbsp of oil in the same skillet. Immediately add the cumin seeds and green chili. Once the cumin seeds begin to sizzle, add the chopped onion.

Cook on medium high till the onion begins to caramelize. Add grated ginger, chopped potato and some salt. Cook for a couple of minutes and then add the remaining veggies. Cook on medium low heat till the vegetables are cooked but still crisp. Add the chopped tomato and cook for a minute more.

Increase the heat and add the bread pieces. Add 2 tbsp of tomato ketchup and mix well. Cook for a couple of minutes more. Remove from heat, cover the pan and let it cool down slightly. Sprinkle chopped cilantro on top and serve.


No comments: