Bread upma is a really quick and easy dish which you serve it for breakfast or evening snack. Soft bread soaks up all the juices of masala and tastes yummy. You can use pretty much all veggies available ( carrot, peas, capsicum). Most of our weekday breakfast’s are cereal, bread, waffle , bagel the list goes on…… while most of the weekend breakfast/brunch are idly, dosa, upma kind of stuff….. last week I was at whole foods and I picked up loaf of freshly baked bread ( I love whole foods bread) I totally forgot that I had bread at home 🙂 . The best way to use it all was UPMA!!.
1/2 loaf white bread (6-8 slices)
Cut the bread pieces into small cubes and keep aside. You can remove the sides if you want to.
1 onion ( finely diced)
1 tomato ( finely chopped)
3-4 green chilles ( as per your taste)
1″ inch ginger finely grated (opt)
3-4 curry leaves
fistful of coriander leaves finely chopped for garnish
juice of 1/2 lemon/lime (optional)
salt to taste
1/2 tbsp oil to cook
Big pinch of turmeric
1/2 tsp channa dal
1/2 tsp urad dal
1/4th tsp mustard seeds
1 tbsp cashew nuts
Heat oil in a pan on medium heat add urad dal, channa dal, cahsewnuts and fry them until light brown add mustard seeds and allow them to splutter. Now add curry leaves, green chillies , grated ginger, onions and saute til the onions translucent. now add turmeric chopped tomatoes and salt cover the pan with lid and let the mixture cook for 4-5 minutes or till the tomatoes turn soft and mushy. Now add the cubed bread pieces lightly sprinkle some water and gently mix add toghter (until all incorporated). Adjust the seasoning and turn off the heat. Add the lemon juice and mix lightly garnish with coriander leaves and serve hot.
Do not use milk bread, potato bread it turns the dish sweet. White bread or light wheat bread works well for this dish.
I’m sooooo really shocked to see my picture ( Dal Makhani) in eenadu vasundhara’s online edition. There are couple of more pictures probably taken out from other blogs. Its such and unprofessional way for a well known news paper to do this. Eenadu paper should be ashamed of what they are doing. They should atleast mention the blogs they used. I request all my fellow bloggers and readers to pass of this to every one .
I wish I can take some break from work but I never wish to take a break from blogging:), unfortunately its always gets reversed. Anyway the thing is my family and husband’s family is here visiting us for summer. I won’t be able to blog for sometime but I took some pictures of stuff they got me from India and pictures of few dishes ( mom & mils). I will try to post them sometime.
Well I wanted to post the recipe along with ugadi wishes but it kept on dragging with work, kid, guests and other stuff. If I keep postponing this will sit in drafts folder for ever.
I remember my mom making these very often , she use to make them really fast . Ravva ladoo always use to top the list after bobbattu & pooram boorelu:) and SV’s favourite. Expect me and my son every one loves this ladoo. My friends call these as “Healthy Ladoo’s”, as very little ghee is used in making this dish. Its a gulit free and very tasty desert for sweet alcholics like SV, my friends and family . Even dummies like me can make these ladoo’s in a jiff. They just melts in mouth ( SV’s compliment)
Nish came running to me and asked me what am I going to do with ravva mixture and I explained him. After listening to me he simply said oh!! so you are making white balls for daddy to eat and my turn was to say yes. He came back to me again and asked whether he can have one white ball to play as he could not find his ball. Well boys are boys!!
1 cup fine ravva/sooji
1 cup fresh grated coconut
1- 1 1/2 cup sugar (according to taste)
1/4th -1/2 cup ghee
1/4th cup warm milk
1 tsp cardamom powder
2-3 tbsp cashews nuts (broken) 10-12 whole for decoration (split into halves)
2 tbsp Raisins
Melt 2 tbsp ghee in a heavy bottom saucepan or wok . Fry cashew nuts and raisins separately till golden brown and remove with a slotted spoon and keep aside. Add ravva/semolina to same pan (add little ghee if needed) fry gently on low flame till golden brown and fragrant. You can notice the change of color and aroma of ravva at this point when compared to raw ravva. Remove from heat and keep aside.
Return the same pan to heat melt 1 tbsp ghee, add grated coconut and fry gently on low heat till light golden brown and fragrant. Slowly stir in the fried ravva and mix, fry for another 2-3 mins. Stir in sugar and mix gently let all the mixture incorporate (Do not over fry,the sooji mixture will turn dry and it will start smelling like coconut oil). Keep the heat on medium-low . Stir in fried cashew nuts, raisins and cardamom powder (Add little ghee around 1-2 tbsp if you like). Mix well, remove from heat and let it cool a little.
To make balls:
In a wide plate pour the milk , when the mixture is warm enough to handle, wet your plam with milk , take a handful of the ravva mixture and squeeze between your fingers and palm to form small balls.
Notes and Tips
Its little tricky to get the right shape, add extra ghee at the end will help to shape the balls. You can either sprinkle little milk on the mixture and form balls, or prepare sugar syrup and stir in ravva mix, follow the remaining steps. Always use fresh coconut.