Bread and Potato Upma Recipe

I have posted a couple of Bread Upma recipes earlier. One with onions and one without. I learnt this one from my late Mother in law who used to rustle up such quick delicious items when the children were hungry.

Ingredients :

12 slices of Bread cut into bite sized pieces

2 medium sized onions sliced

2 potatoes deskinned and cubed

9 green chillies chopped fine

2 sprigs Curry leaves

4 tbsps finely chopped coriander leaves

1/4 tsp Hing /Asafoetida

1/4 coconut grated

3 tbsps oil

2 tbsps Ghee/Clarified Butter

1 tsp Jeera /Cumin seeds

A pinch of Haldi /Turmeric powder

Salt

Method:

Add salt and Hing in a small glass of water. Mix and sprinkle it on the pieces of bread. Heat the oil and Ghee mixture in a pan. Drop in the Jeera and after it splutters, add the sliced onions, green chillies, cubed potatoes and curry leaves. Drop in a pinch of salt and roast till the onions are translucent and the potatoes are done. Add the Haldi. Toss. Drop in the bread and mix. Heat thoroughly. Garnish with grated coconut and coriander leaves. Mix thoroughly and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Bread upma Recipe 2

This is a simple but tasty Bread upma which can be made in a jiffy. I prefer the freshly baked bread from the bakers than the machine made one to make this preparation. Ingredients : 9 slices of Bread 6 green chillies chopped fine 3 sprigs curry leaves 3 tsps sugar Salt Half a tsp of Hing/Asafoetida 10 tbsps of grated coconut 3 tbsps oil ( I prefer coconut oil) 2 tbsps Ghee/ Clarified butter 1 tsp Mustard 1 tsp Urad dal/ split black gram Method: Tear the slices of bread into tiny pieces. In one glass of water (200 ml) dissolve the sugar, salt and hing. Stir thoroughly and sprinkle this water on the bread pieces, shaking them so that they are evenly coated with water. Heat the ghee and oil mixture in a pan. Add the mustard and after it splutters drop in the urad dal. When it turns golden brown add the finely chopped green chillies and curry leaves. Toss. Drop in the bread pieces and mix thoroughly. Cover and allow the mixture to heat well. Open and give a quick stir. Garnish with grated coconut and serve hot. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Cheesy Jalepeno and Garlic squares Recipe

These are truly divine when you feel like a quick snack. Just need a few cheese singles, bread, butter and a dash of Paprika and pepper. Ingredients : 4 slices of Bread 4 Cheese singles ( I had the Jalepeno and garlic ones) Unsalted butter Paprika, oregano and pepper according to taste Method: Butter the slices on both sides. Heat the skillet/tava and place all four on it. Toast to a nice golden brown. Flip. Place the cheese singles, sprinkle some paprika, oregano and pepper and allow the slice to brown on the other side too. Serve as is or with Tomato ketchup. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Kokki Recipe

Kokki is a Sindhi preparation which I learnt from a good friend. . Like the Parathas famous in the North and the Theplas of Gujarat, Kokki is served either as a snack or as a meal by itself. It is accompanied by curds and a pickle, though I like to eat mine as is. Thankyou Anita Radha Menghani for this lovely recipe. Ingredients : 250 gms Wheat flour 1 large onion finely chopped 3 green chillies minced 1/2 tsp Pepper powder 1/4 tsp chilly powder 1/2 tsp Jeera/Cumin powder 1 tsp Amchur/ Dry Mango powder 2 heaped tbsps finely chopped coriander leaves 3 tbsps oil Salt Water to bind the dough Method : Drop the finely chopped onions, green chillies and coriander leaves into a bowl. Add the salt, pepper, Jeera and chilly powders. Mix and add the wheat flour. Keep aside for about fifteen minutes. The onions release water. Crumble the flour well and drop in the oil. Mix well. Add a little water at a time to make a soft dough. Roll out into six inch diameter roundels. Heat a tava/griddle. Place the rolled Kokki over it and drizzle with oil or ghee on both sides. Roast one side to a golden yellow. Flip and roast the other side too. Serve with Curds and pickle. Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Vegetables and Cheese Sandwich Recipe

This is one of my favourite sandwiches. I can have them any time of the day. Slices of Tomatoes, Cucumber and Boiled potatoes, a slathering of the All purpose Chutney and Amul butter and a slice of Britannia Cheese Singles. It’s Divine! Recipe link to the All purpose Chutney is given below.

All purpose Chutney, Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Jeermirya Rotti/Cumin and Pepper Poori recipe

This is a traditional Poori made by the GSB Konkani community. Since all the spices are added to the dough, it is served without any accompaniment. The correct way to eat it is by a quick dunk in either coffee or tea. Absolutely divine!

Ingredients :

  • 500 gms Wheat flour
  • 1 heaped tbsp Jeera/Cumin
  • 1 level tbsp Pepper corns
  • 7 green chillies
  • 2 tbsps oil
  • Salt
  • Oil for frying the poori

Method :

Dry grind the Jeera and pepper corns. Add the green chillies and grind them to a coarse paste with water. Drop the mixture into a bowl. Add salt and oil. Mix. Add the flour and enough water to bind a smooth yet hard dough. Knead well. Cover and keep aside for 15 minutes. Knead again and make into tiny pellets. Makes around 38-40. Roll them out into pooris around 3 inches in diameter, and neither too thick nor thin. Heat oil in a pan. Deep fry the pooris to a rich golden brown. Serve hot with either tea or coffee.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Chutney Sandwich Recipe

Chutney sandwiches are a favourite with children and elderly alike. They can be served as appetizers, packed in the children’s lunch box or make for a quick snack. You can also pile in some vegetables and cheese and make a meal of it! The Recipe Link to the All purpose Chutney is given below.

All purpose Chutney, Recipe

Ingredients :

  • 1 Loaf of Bread
  • Butter
  • All purpose Chutney

Method :

Trim the crust of the slices of bread. Butter them thinly with either home made or store bought butter. Apply a thin layer of All purpose Chutney. Place the slices together and cut into triangles. Serve with Tomato Ketchup.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Potato Paratha Recipe

A healthy option to Aloo Parathas are the ones made with Sweet Potato. As mentioned earlier, sweet potatoes have a low Glycemic Index when cooked, so are ideal for diabetics and weight watchers.

Ingredients :

  • 200 gms Sweet potato
  • 9 green chillies
  • 5 garlic cloves
  • 1 inch piece of ginger
  • 1/3 tsp Haldi /Turmeric powder
  • 1tsp Dhania/Coriander powder
  • 1/2 tsp Jeera/Cumin powder
  • Salt
  • 1 tbsp oil
  • Coriander leaves
  • Wheat flour as required
  • Ghee /clarified butter for roasting the Paratha.

Method :

Pressure cook the sweet potatoes and peel them. Mash them well with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Tip it into the sweet potato mash. Add the coriander, cumin, turmeric powders and salt. Add finely chopped coriander leaves. Mix well. Add wheat flour as required to make a soft dough. Add oil and knead well. Pinch small balls of this dough and roll out into five inch diameter circles which are neither too thick nor thin. Heat a tava/Skillet. Drizzle with a little Ghee. Place the Paratha over it and roast till you see bubbles appearing on the surface of the Paratha. Drizzle with a little ghee on top if the Paratha. Flip and roast till done. Serve with fresh onion, sings and a blob of butter with Curd and pickle.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet potato Poori Recipe

Sweet Potato Pooris are a healthier option to their potato counterpart. Sweet potatoes are known for their low Glycemic index hence can be consumed by diabetics. They can also be chopped into fingers and microwaved to make cheat fries. Posting a delicious Poori today.

Ingredients :

  • 200 gms Sweet potato
  • 9 green chillies
  • 5 garlic cloves
  • 1 inch piece of ginger
  • 1/3 tsp Haldi /Turmeric powder
  • 1tsp Dhania/Coriander powder
  • 1/2 tsp Jeera/Cumin powder
  • Salt
  • 1 tbsp oil
  • Coriander leaves
  • Wheat flour as required
  • Oil for frying the Poori

Method :

Pressure cook the sweet potatoes and peel them. Mash them well with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Tip it into the sweet potato mash. Add the coriander, cumin, turmeric powders and salt. Add finely chopped coriander leaves. Mix well. Add wheat flour as required to make a stiff dough. Add oil and knead well. Pinch small balls of this dough and roll out into three inch diameter circles which are neither too thick nor thin. Heat oil in a pan. Fry the poori till they turn golden brown on both sides. Serve as is or with chutney of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pinwheel Sandwiches Recipe

Pinwheel Sandwiches are a hit with children. Serve them at a get together or in their school lunch box, and, they will be gone in no time! Easy to make and they stay well. Here I have not used any shredded vegetables, but you may add thinly sliced cabbage and carrot.

Ingredients :

  • 3 slices of Bread
  • Butter
  • Green chutney
  • Tomato ketchup
  • Slice of cheese

Method :

Cut the edges of the bread slices and e dry them to make bread crumbs. Gently roll out each slice with a rolling pin. Take care to see that you use a gentle hand while rolling out the slices. Apply butter and chutney on the first slice, place the second slice over it and top it with the slice of cheese. Place the, third slice over the cheese slice and apply ketchup on it. Roll the slices together to form a log. Cut slices of the log and serve either with ketchup or as is.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.