“Masala Bread Usli (Upma) with Capsicum- Onion- Tomato” … all those who love bread are sure to have churned out a few varieties of dishes using them from time to time … usli/ upma is a sure to have tried snack in almost every home be it for breakfast or evening tea … here is another simple variation of easy- tasty- quick to prepare dish made from brown bread slices … Yummilicious ….
** Bread usli/ upma is a simple and common snack which is usually prepared with a collection of leftover bread slices. However, in homes were bread is rarely used, the same is bought to prepare either sandwiches or upma/ usli by itself and the fresh bread really tastes wonderful unlike few days older ones. I have already shared a few variations before and will be sharing more as I love experimenting with them in different ways. Bread is not only user friendly but also versatile and blends well in dishes. There is upma/ usli, bondas, dosa, sandwiches, toasts, tava fry, croutons, crumbs, Oh! the list is endless, just try them out.
** Here is my simple version of slightly different but nevertheless tasty spicier version of bread usli/ upma prepared using brown bread along with addition of capsicum- onion- tomato. While I have always included onions addition of capsicum is what has made this usli that much tastier. Off course the tomatoes blended in have extended a tastier and sweeter taste and in all all three blended in well with bread pieces and it turned out splendid. I have used brown bread, you can use any bread including pav too. Do browse through the link shared at the bottom of this recipe for a few more versions of usli and try them in leisure.
** Here is my simple- tasty- quick to prepare recipe for “Masala Bread Usli (Upma) with Capsicum- Onion- Tomato” … My Style …
** Ingredients :
Brown Bread or any Bread Slices : 8-10
Milk/ Doodh : 2 tsp
Capsicum/ Donnemirsanga/ Shimla Mirchi : 2 large sized
Onion/ Piyavu/ Kanda : 2 large sized
Tomatoes : 2-3 medium sized.
Jeera/ Cumin Seeds : ½ tsp
Mustard Seeds/ Rai/ Sasam : ½ tsp
Hing/ Asafoetida : ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Haldi/ Turmeric Powder : ½ tsp
Kashmiri Red Chilly Powder : 1 tsp
Malvani Masala Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
Coconut Oil/ Nariyal Tel/ Narlel Tela : 2 tblsp
Ghee/ Toop : 1 tblsp
** Method of Preparation .......
** Cut brown bread slices to one inch sized cubes, put in a bowl, sprinkle some milk/ doodh, pinch of salt, mix well to evenly coat and keep aside ready. Do not make it soggy by adding more milk, just 1-2 tsp is enough.
** Peel skin of onions/ piyavu and cut them into one inch sized cubes and keep them aside ready. Wash, wipe dry and cut tomatoes to ½ inch sized pieces and keep them ready separately. Wash wipe dry and cut the capsicums also into 1 inch sized pieces discarding the inner seeds, the top stem portion and the bottom edges too, keep it separately aside. If using coriander leaves chop them and keep ready.
** Heat oil+ ghee in a thick bottomed kadai/ pan, when hot add mustard seeds and when they crackle add jeera, hing powder, curry leaves and fry for a second. Add the cubed onion and fry for 1-2 minutes, then add the cut capsicum pieces, mix well, lower the heat, cover and cook stirring a few times until 50% done only. Both onion and capsicum should retain the crunch and not turn too soft.
** Now add haldi powder, kashmiri red chilly powder, malvani masala powder and fry for 1-2 minutes taking care to see that you do not burn the masala. You can sprinkle some water if needed to prevent the masala from burning. Lastly add tomato pieces, salt to taste, mix well, cover and let cook for 3-4 minutes only. Do not overcook the tomatoes to mushy texture, they should retain their shape well.
** Note : I have added malvani masala powder which gives excellent results, however, you can add curry masala powder available too.
** Add prepared and kept bread pieces and mix well until the masala evenly coats the bread pieces. If you find it too dry and brittle, then sprinkle some water and mix well. Cover and cook stirring well in between a few times until all the ingredients are well blended and cooked to a soft but dry consistency.
** Note : You can garnish with handful of finely chopped fresh coriander leaves, I did not have any, so I could not add them. You can also add on a few roasted/ fried cashew nuts and mix well before serving too it tastes great.
** “Masala Bread Usli (Upma) with Capsicum- Onion- Tomato” is done and ready to be served. Tastes best served fresh and hot immediately when prepared for breakfast or evening tea. Actually, you can relish it anytime when you want to take a break for getting refreshed having a snack. Children love to have it when they return home hungry from school or play time. Addition of capsicum brings in extra taste to the bread usli/ upma, so does tomatoes, in all they blend in well giving an excellent taste.
** Bread/ Pav is available easily universally and the same snack can be prepared with any type of bread slices available in your vicinity and it tastes equally good. You can also increase the spice level if desired, though for a snack this is sufficient. Next time in place of preparing the same old upma/ crumbs/ croutons with leftover bread slices try out this snack and if you need more quantity of bread slices do not hesitate to buy a loaf, you will definitely not regret it, once you taste this one.
** Sharing common link below to few of the “Bread Usli/ Upma” recipes in the blog …
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