Monday, 6 February 2012

Bread Yogurt Upma

Wheat Bread 8 slices
Yogurt 1 Cup
Green Chiles 2
Ginger 1/2 inch piece
Turmeric Powder a pinch
Onion 1 small
Roasted Peanuts 2 Tbsps
Cilantro Few Sprigs
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Discard the outer edges and roughly chop bread slices.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Peel, wash and mince the ginger.
Wash and finely chop the cilantro.
In a mixing bowl, whisk together yogurt, few tablespoons of water and salt.
Stir in chopped bread and keep aside.
Heat oil in a pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chiles, ginger and onion.
When onion turns little brown around the edges, lower the heat add yogurt soaked bread and turmeric powder.
Mix carefully and let the bread cook for couple of minutes.
Stir in roasted peanuts, cilantro and serve bread yogurt upma.