Tag Archives: Bread

Bread Potato Vada

21 Jun

bread_potato_vada
Bread Potato Vada.

Bread is softened with water and mixed with yogurt and potato mixture. It is then bonded with besan / gram flour and made into small disks. The bread potato vada are then deep fried in oil till golden brown in color. Serve bread potato vada immediately as a tea time snack with ketchup.
Makes: around 8 Bread Potato Vada.

Ingredients:

Brown Bread Slices 4
Potato 1
Besan / Gram Flour 2 Tbsps
Onion 1/2 Small
Plain Yogurt 1 Tbsp
Green Chiles 1 – 2
Cumin Seeds a big Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash, halve the potato and boil in water till cooked and soft.
Peel the boiled potato and crumble it.

Remove the crusts of the bread and tear the bread.
Soak the bread in little water for few minutes to soften it up.
Squeeze the water out of the bread.

In a mixing bowl, mix together squeezed bread, yogurt, besan, crumbled potato, onion, green chiles, cumin seeds and salt.
Adjust seasonings if necessary and take a big spoonful of above mixture and form into soft ball and press the ball between palms to form a disk.
Repeat the same with remaining bread potato vada mixture.

Heat oil in a deep fying pan on medium low heat.
Carefully drop the prepared bread potato vada into hot oil.
Repeat the same until surface of the oil is filled up.
Fry the bread potato vada on both sides till golden brown in color.

Once fried, remove the bread potato vada onto absorbent paper.
Repeat the same with any remaining bread potato vada mixture.
Serve bread potato vada immediately as a tea time snack with ketchup.
Notes: Make sure to adjust the temperature where necessary to fry the bread potato vada evenly.

Suggestions: If the bread potato vada is soft inside, put them back into hot oil and deep fried again till crisp outside and cooked inside. If its hard, make sure the mixture is not too tight, adjust with yogurt.
Variations: You can also add coriander leaves or mint leaves to the bread potato vada mixture before deep frying.
Other Names: Bread Potato Vada.

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Quick Bread Sandwich

13 Jan

bread_sandwich
Quick Bread Sandwich

This is quick bread sandwich which can also be prepared on flat pan instead of sandwich maker. Cilantro chutney is used as a spread for burst of flavor. Fresh slices of tomato and onion are layered for freshness. Serve quick bread sandwich with tomato ketchup.
Makes: a Serving of Quick Bread Sandwich

Ingredients:

Wheat Bread 4 Slices
Tomato 2 Slices
Onion 2 Slices
Cilantro Chutney 2 Tbsps
Salt to Taste
Cilantro for Garnish
Oil few Drops

Method of preparation:

Discard the ends of the bread slices.

Spread half of cilantro chutney over the bread slice.
Layer the bread slice with onion, tomato, sprinkle a pinch of salt.
Close with the other bread slice and garnish with cilantro.
Repeat the same with other 2 bread slices.

Apply little bit of oil on top of the bread slices on both sides.
Place the both sandwiches on the sandwich maker and close it.
Serve quick bread sandwich with ketchup.
Notes: Make sure sandwich is toasted well.

Suggestions: You can also toast the sandwich on a flat pan over a stove top. Once toasted, it can be cut into half.
Variations: Check other bread recipes here.
Other Names: Quick Bread Sandwich.

Bread Yogurt Upma

10 Dec

bread_yogurt
Bread Yogurt Upma.

Wheat or white bread is chopped up and soaked in yogurt mixture. Onion is chopped and fried in oil along with whole spices. Soaked bread is then cooked along with onion till done. Stir in cilantro and serve bread yogurt upma.
Makes: around 2 Servings of Bread Yogurt Upma.

Ingredients:

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

Talimpu:

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.
Notes: Make sure not to over mix the bread yogurt mixture.

Suggestions: Make sure not to add too much water while whisking yogurt.
Variations: Check other recipes with here.
Other Names: Bread Yogurt Upma.

Potato Bread Bonda

21 Jul

potato_bread_bonda
Potato Bread Bonda.

Potato is cooked and mashed. It is then briefly cooked along with spices and onion. The potato mixture is stuffed in damp bread and deep fried in oil till brown in color. Garnish with cilantro and serve deep fried potato bread bonda with green chutney or sprinkled with chaat masala.
Makes: 5 Potato Bread Bonda.

Ingredients:

Bread 5 Slices
Potato 3 Medium
Green Peas 2 Tbsps
Onion 1
Green Chiles 3 – 5
Cumin Seeds 1 tsp
Turmeric Powder 1/4 tsp
Asafoetida a pinch
Cilantro few Sprigs
Curry Leaves 4
Salt to taste
Oil for Deep Frying + 1 Tbsp

Method of preparation:

Wash and finely chop the cilantro leaves.
Wash the potatoes and cut them into halves.
Bring few cups of water to boil in a sauce pot.
Add halved potatoes and boil them till cooked and just soft.
Cool the potatoes a bit and peel them.
Mash the peeled potatoes.

Peel and finely chop the onion.
Remove stem, wash and finely chop the green chiles.

Heat oil in a pan, add cumin seeds, curry leaves and asafoetida.
When cumin seeds start to change color, add chopped onion and green chiles.
Fry till onion turns translucent, add green peas, mashed potatoes, turmeric powder, cilantro and salt.
Cool the potato mixture to room temperature.
Take a big scoop of the prepared potato mixture and form into soft round ball.
Repeat the same with remaining mixture and reserve all the potato balls for later use.

Remove the ends and wet the bread slices.
Stuff each slice with the prepared potato mixture.
Fold the bread to cover the potato stuffing and keep aside.
Repeat the same with remaining bread slices.

Heat oil in a frying pan on medium heat.
Carefully leave the potato bread ball into hot oil.
Fry on both sides until it turns into light golden color.
Remove onto absorbent paper and repeat the same with remaining potato balls.
Garnish with cilantro and serve deep fried potato bread bonda with green chutney or sprinkled with chaat masala.
Notes: Make sure to fry the bread bonda well.

Suggestions: Make sure not to overly wet the bread slice. In such a case leave it to dry for couple of minutes. Also, make sure to cook the potato well.
Variations: Check other recipes with potato here.
Other Names: Potato Bread Bonda.

Raita Sandwich

16 Feb

raita_sandwich
Perugu Pachadi tho Bread Sandwich.

Raita is prepared by mixing thick yogurt with grated vegetables like carrot, cucumber and bell pepper. It is then layered on a toasted bread slice along with spinach and tomato slices. Serve raita sandwich immediately.
Makes: a Serving of Raita Sandwich.

Ingredients:

Wheat Bread 2 Slices
Thick Plain Yogurt 2 Tbsps
Cucumber 2 Tbsps (Grated)
Carrot 1 Tbsp (Grated)
Bell Pepper 1/2 Tbsp (Grated)
Green Chile a Pinch (Finely Chopped)
Spinach 4 Leaves
Tomato 1 – 2 Slices
Toasted Sesame Seeds a Pinch
Cilantro few Sprigs
Red Chile Powder to Taste
Lemon Juice few Drops
Salt to taste
Black Pepper Powder to Taste
Ghee as Required

Method of preparation:

Wash and finely chop the cilantro.
Wash, lightly peel and remove the seeds inside the cucumber before grating it.
Wash, peel, remove ends and grate the carrot.
Wash, remove ends, discard seeds and grate the bell pepper (capsicum).
Dip tomato slices in toasted sesame seeds and keep aside.
Use a food processor to grate the vegetables or grate them using thick side of a stand grater.

Toast the bread in a toaster or on a flat pan till it turns golden brown and crisp.
Apply ghee to the bread and sprinkle salt and red chile powder on one side to taste.

In a mixing bowl, mix together grated cucumber, carrot, bell pepper, cilantro black pepper powder, lemon juice and salt.
Leave for a minute or two to let the flavors penetrate and stir in thick yogurt to finish off the raita.

To prepare the sandwich, layer the bread slice with 2 spinach leaves.
Layer with few tablespoons of prepared raita.
Layer the raita with tomato slices and then the spinach leaves.
Place the bread slice on top and cut the sandwich diagonally.
Serve raita sandwich immediately.
Notes: Green Chiles are optional.

Suggestions: Lightly squeeze out all the juices from the grated ingredients if planning to store the prepared sandwich for couple of hours. Strain the yogurt for couple of hours to remove all the water content and to make the yogurt thick.
Variations: Use any mix of vegetables at hand to make the raita. Also use any kind of bread slice at hand.
Other Names: Raita Sandwich.