Tag Archives: Bread

Bread Halwa

12 Dec

Bread Halwa.

Bread halwa is a delicious and quick dessert made with bread slices. Hard crust is chopped off from the bread slices and roasted in ghee till golden brown in color. Then milk is added to soften the bread slices. Once milk is almost evaporated, sugar is added. The sugar is allowed to melt and lightly caramelize. Finally bread halwa is garnished with roasted cashews and blanched almonds.
Makes: around 3 Servings of Bread Halwa.


White or Wheat Bread 4 Slices
Sugar 1 Cup
Milk 1 Cup
Cardamom 1
Almonds 5
Cashews 5
Ghee 2 tbsps

Method of preparation:

Bruise the cardamom and remove all the seeds from inside.
Thoroughly grind the seeds with help of a pestle or a spice grinder.
Slice off the edges of the bread and keep aside.
Break cashews into halves.
Soak almonds in hot water for few minutes and peel off the skin.

Heat a pan on medium heat, add a tsp of ghee.
Add cashews and roast them till light golden brown and remove onto a plate.
Place one bread slice at a time depending on the size of the pan.
Roast the bread slice and add more ghee on other side and turn.
Once bread is light golden brown on both sides, remove onto a plate.
Repeat the same with remaining bread slices.

Then transfer all the bread slices onto the same pan.
Pour milk into the pan and let all the bread soak up the milk and become soft.
Use back of the spatula to break the bread slices.
Now add sugar and cardamom powder.
Cook the whole mixture till all the sugar dissolves and caramelizes a bit.
Now add the cashews and almonds and mix.
Remove from heat and serve bread halwa hot or cold.
Notes: Make sure all the sugar is completely melt.

Suggestions: If the bread is not soft and almost mushy when the milk is added, add more milk as needed. Adjust the amount of sugar to your preference.
Variations: Some good variations of bread desserts are Double Ka Meeta and Shahi Tukra.
Other Names: Bread Halwa.

Double Ka Meeta

12 Nov

Double Ka Meeta.

Double ka meeta is a famous Hyderabadi sweet made from fried bread. Bread slices are deep fried in ghee and dipped in thick sugar syrup. Then these bread is either cooked in reduced milk or layered with reduced milk. Double ka meeta is generally garnished with chopped nuts and silver warq.
Makes: 3 Servings of Double Ka Meeta.


White Bread Slices 8
Milk 2 Cups
Sugar 1 Cup
Green Cardamom 2
Pistachios 6
Almonds 6
Saffron Threads a Pinch
Ghee 2 tbsps

Method of preparation:

Soak almonds in warm water for some time and peel off the skin.
Roughly chop almonds and pistachios.
Lightly bruise the green cardamom to let all the black seeds come out.
Thoroughly powder the black seeds inside the cardamom using a pestle or spice grinder.

Remove the hard crust of the bread slices and cut them into halves diagonally.
Heat half a tbsp of ghee in a wide pan, arrange couple of the bread slices.
Fry for few seconds and turn on other side to let the bread slices soak all the ghee in the pan.
Now fry on medium high flame till bread slices turn dark golden brown on both sides.
Remove the fried bread onto a plate.
Pour another half a tbsp of ghee in the pan and repeat the same with remaining bread slices.
Alternatively, deep fry the sliced bread in enough ghee till dark golden brown.

Bring a cup of water to boil in a sauce pot, add sugar, half of saffron, half of cardamom powder.
Let the sugar melt and the syrup thicken a bit (around 8 minutes).
Remove the thick sugar syrup from heat.
Dip each slice of fried bread in sugar syrup and remove onto a bowl.

Bring milk to boil in a heavy bottomed wide pan.
Reduce the heat to medium and let the milk reduce its quantity to half.
Stir in remaining cardamom powder, remaining saffron threads and reduce the heat to low.
Slowly arrange the bread slices in to the thickened milk.
Cook the bread slices in milk for a minute or remove the pot immediately from heat.
Garnish the prepared bread sweet with chopped pistachios and almonds.
Serve double ka meeta hot or chilled.
Notes:Make sure the bread slices are fried well before adding to sugar syrup.

Suggestions: If the bread soaks lots of ghee, leave the bread slices in open air to let the bread slices dry a bit. Cooking after the bread is soaked in reduced milk breaks the milk which is intended. Make sure not to overcook it.
Variations: Condensed milk, khoya can also be added to boiling milk for richness. Edible silver foil is also used as a garnish. Shahi Tukre ( much richer version of double ka meeta).
Other Names:Double Ka Meeta, Shahi Tukra, Shahi Tukre.

Easy Wheat Bread Cutlet

20 Oct

Bread Cutlet.

Bread cutlet is one of the easy snacks to make especially when there is lots of leftover bread laying around. This is an easy version of bread cutlet without any potato involved. Bread is chopped up and mixed with chopped vegetables. Juices from tomato soften the bread and the mixture is made into cutlets and fried on flat pan with less oil till golden brown.
Makes: around 6 Wheat Bread Cutlet.


Wheat Bread 7
Onion 1 Small
Tomato 1
Green Chiles 2
Ginger 1/2 inch Piece
Roasted Peanuts 2 tbsps
Lemon Juice 1 tbsp
Mint few Sprigs
Cilantro few Sprigs
Fine Sooji 2 tbsps
Salt to taste
Oil 1 tbsp

Method of preparation:

Remove the bread crusts if they are too thick and finely chop the wheat bread slices.
Remove stems, wash and finely chop the green chiles.
Peel and mince the ginger.
Peel, remove ends and finely chop onion.
Wash and finely chop tomato.
Wash and finely chop mint leaves and cilantro.
Spread sooji on a flat pan and keep aside.

In a mixing bowl, add chopped wheat bread, green chiles, ginger, onion, tomato, lemon juice, mint leaves, cilantro, roasted peanuts and salt.
Mash the mixture with a masher. Juices from tomato and lemon softens the bread.
After a minute or two, take a big scoop of the wheat bread mixture into the hands and form into a ball.
Lightly press the bread mixture ball to flatten and adjust any rough edges.
Now press both sides of the bread cutlet on the sooji to cover the bread cutlet with a layer of fine sooji.
Alternatively, bread crumbs can be used in place of fine sooji.
Remove the crusted bread cutlet on to a plate.
Repeat the same with the remaining bread mixture.

Heat a flat pan on medium high heat, apply few teaspoons of oil.
When pan gets hot, carefully arrange the bread cutlets on the pan and drizzle little oil on each bread cutlet.
Reduce the heat to medium and cook on both sides till golden brown.
Serve easy wheat bread cutlet with chaat chutneys or tomato ketchup.
Notes: Make sure to cook the bread cutlets on low flame for the insides to cook.

Suggestions:If the bread mixture is not coming together into a ball, which happens when tomato is not juicy enough, add a tbsp of water to soften the bread and bind it together.
Variations:You can also add in some mashed potato for binding. If you don’t like to bite into green chiles and ginger, grind them together coarsely. You can also add ground spices like cumin powder, garam masala powder, etc to taste. Bread cutlets can also be cooked in oven or on a grill.
Other Names:Bread Kebab, Bread Cutlet.

Masala Bread Upma

23 Feb

Seyal Dabal


White / Wheat Bread 4 – 6 slices
Green Chiles 2
Onion 1
Tomato 1
Turmeric Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Coriander Powder 2 tsps
Lemon 1
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Cilantro few sprigs
Salt to taste

Method of preparation:

Chop the bread roughly into small pieces.
Remove stems, wash and finely chop green chiles.
Wash, peel and finely chop onoin.
Wash and finely chop tomato.
Clean, wash and finely chop cilantro.

Heat oil in a pan, add cumin seeds, mustard seeds, asafoetida, green chiles and onion.
When onion turns translucent, add tomato, turmeric powder, red chile powder, coriander powder and salt.
Pour a cup of water and once it boils, add cut bread pieces.
Stir thoroughly to let bread pieces absorb all the water and cook covered for few seconds.
Squeeze half a lemon on top, stir and remove from heat.
Garnish with chopped cilantro and serve hot.

Notes: Make sure there is enough water for bread slices to absorb.

Bread Upma

6 Feb

Bread Tho Upma


White / Wheat Bread 5 slices
Green Chiles 2
Ginger 1/2 inch piece
Turmeric Powder a pinch
Tomato 1 small
Onion 1 small
Red Potato 1 small
Fresh / Frozen Peas 1/4 cup
Freshly Grated Carrot 1/4 cup
Lemon 1/2 piece
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 4
Curry Leaves 8
Oil 1 tsp

Method of preparation:

Roughly chop bread slices into pieces.
Remove stems, wash and finely chop green chiles.
Peel and finely chop onion.
Wash and finely chop tomato.
Peel and grate the ginger.
Peel and finely chop potato.

Heat oil in a pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ginger, onion, peas, potato, carrot and salt.
When onion turns little brown, add 1 1/2 – 2 cups of water, tomato, turmeric powder and bread slices.
Mix thoroughly to let the bread soak all the water and mash the bread slices a little.
Once all the water is absorbed by bread, squeeze half a lemon on top of bread upma and remove from heat.
Serve bread upma hot with coconut chutney.

Notes: Cut sides of the bread down if you wish.