Bread Upma

Upma is a common breakfast in most south Indian homes. Usually made using semolina or vermicelli, sometimes we also use bread to make this spicy upma.


Bread Upma

2 slices Bread (stale is fine)
1 cup Milk (OR) Yogurt

2 medium Potatoes, boiled and chopped
2 large Onions, chopped
1/2 cup cooked Peas
1 tsp Mustard Seeds
1 tsp Oil
2 Green Chillies, sliced fine
1 pinch Turmeric
1 tsp Salt

2-3 sprigs Cilantro, chopped fine, for garnish

Cut bread into small pieces. Soak the bread in the milk or yogurt for 2-3 minutes.

Heat the oil in a pan and add the mustard seeds. When the mustard begins to splutter, add the chillies, onions, turmeric and salt. Stir fry until the onions are tender and translucent.

Add the potatoes and peas. Toss to combine. Add the soaked bread cubes and stir-fry. Garnish with cilantro.

Check out my fellow marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi, Sripriya, Viji, Kamalika, Pavani, Karuna and Roochi.

Savory Kozhakattai

Usually made on special festival days, Kozhakattai or Indian spiced rice flour balls, are wonderfully steamed and spicy. The dough is traditionally used to make a sweet version stuffed with jaggery. This spicy kind was made with the leftover dough. I personally prefer the savory version! (Sometimes, you've got to be glad there are leftovers - often they make a better dish than the original!).


Savory Indian Rice Flour Balls (Kozhakattai)
(Inspired by Laavanya's post on Cookery Corner)

1 cup Raw Rice, soaked for 3-4 hours
1 tsp Urad Dal
1 tsp Mustard Seeds
1/2 tsp Chilli Powder
a pinch of Salt
a pinch of Asafetida
1 tbsp Grated Coconut

2 tbsp Dosa Milagai Podi (Here's a link to make it at home - it can also be found in most Indian stores - look for the MTR brand)
OR 1 tbsp Crushed Red Pepper

2 tbsp Oil + 1 tbsp for mixing
2-3 Curry Leaves

Grind the soaked raw rice with lots of water into a very watery consistency.

Heat 2 tbsp oil on a pan and pour in the batter. Keep stirring until the batter starts to come together and becomes thicker, almost like a dough. Remove from heat. Add 1 tbsp of oil and the milagai podi or crushed red pepper. Combine into the dough and knead for about five minutes until it is smooth and elastic.

Shape the dough into tiny balls (the size of small marbles). Steam for about 5-7 minutes. The balls will acquire a lovely shine. Keep aside.

Heat some oil in a pan and add the urad dal and mustard seeds. When the mustard seeds start to splutter, add the curry leaves and coconut. Stir fry for a minute.

Add the steamed rice balls, salt and chilli powder to the pan and combine the ingredients. Remove from heat after 4-5 minutes when the balls get slightly browned.

This is a perfect tea-time snack.

Related Links:
A lovely recipe with great photographs for the sweet version of Kozhakattai from Delectable Victuals.
Here's another savory version that is more commonly made, from Saffron Hut.

Almonds

Every once in a while, I crave the honey roasted nuts found on the street carts in New York City. I remember every time you pass by one of these carts and the smell of the roasting nuts comes wafting by, making you want to stop, close your eyes and breathe it in. If you've never had them, I absolutely recommend them on your next visit there.

Meanwhile, you can try my New York street-cart-style roasted nuts. They came out pretty well, but the nice part was that my entire kitchen and home were left with that great smell! Mmm...


New York Style Roasted Almonds
(original recipe from World on a Plate)

2 cups almonds, blanched, skinned
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp cinnamon powder
2 tbsp honey
1/2 cup brown sugar (I used Demerara sugar)
Salt and pepper, to taste
1 tbsp Oil

Preheat oven to 175 deg C.

Heat a pan with the oil, add the almonds, honey, chilli and cumin powders and sugar.


Stir to coat and continue roasting until the sugar melts and caramelizes.


Spread the almonds on a baking tray.


and pop into the oven for 5-10 minutes until browned and dry.


Take out the tray and let it cool.


Store in an airtight container (if there's any left after "tasting" it!)


This is off to Sia at Monsoon Spice for MBP - Street Food. A great idea and theme, Sia. MBP gets you to try out all those recipes you've bookmarked from other bloggers and discover new ones. MBP is the brainchild of Coffee at the Spice Cafe. This round-up is definitely going to be great!