Feline Musings

I cribbed about cooking in the humidity and the heat. Hubby decided to make life easier for me and brought in a loaf of bread; a rarity in our home. I guiltily served bread and omelets for breakfast and stashed away the remaining loaf into the fridge. It was parathas again for breakfast the next day.

The bread lay in the refrigerator, awaiting days of languish. I took pity on it and used it to make Bread Upma (or Bread Poha)– one of my mother’s snack for my school tiffin.

Ingredients 

•  
  • Large potatoes: 3-4, diced into cubes
  • Large onion: 1, finely chopped
  • Green chilies: finely chopped
  • Medium Tomato: 1, very finely chopped
  • Tomato puree: 2 tbsp (you can use a paste of ground tomato)
  • Dried Curry leaves: few
  • Coriander leaves: few
  • Lemon: 1
  • Bread slices (usually a day or two old): 4-6
  • Vegetable oil
  • Asafetida (Hing): a pinch
  • Mustard (Rai) seeds – ½ tsp
  • Grated ginger – ½ tsp
  • Turmeric powder: ¼ tsp
  • Cinnamon powder: ¼ tsp
  • Sahiba sabzi masala: 1 tsp
  • Chili powder: as per taste
  • Salt: as per taste

Method: 

• • Heat oil in a pan and add a pinch of asafetida.
  • Add mustard seeds and as they splutter add dried curry leaves.
  • Add finely chopped onions and fry till pinkish-red.
  • Add grated ginger.
  • Add diced potato cubes and fry on medium heat.
  • Sprinkle turmeric and chili powder, chopped chilly, some coriander leaves and mix well.
  • Add finely chopped tomatoes.
  • Add tomato puree and sprinkle the cinnamon powder mixing well into the puree.
  • Add a little water, cover the pan and allow to cook. The potatoes will be ready in around 15-20 minutes time on low heat. (Do not add too much water, since we are making dry potato and too much water will make the bread crumbs soggy.)
  • While the potatoes cook, grind the bread pieces with Sahiba sabzi masala and a pinch of salt to make bread crumbs.
  • Add salt for taste and use a fork to check if the potatoes are properly cooked. Once you add the bread crumbs, you cannot cook the potatoes any further and hence make sure the potatoes are soft and edible.
  • When the water has evaporated from the pan, add the bread crumbs and mix well into the potatoes.
  • Garnish with coriander leaves and sprinkle lemon juice.
  • Serve hot as breakfast or an evening snack.

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