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Bread Uppama

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Sometimes I get into the mood to bake bread, and I take the easy route. Years ago, when volunteering at our church thrift shop, I picked up an almost brand-new bread machine for less than half the market price. Now when the mood hits for fresh homemade bread, I pull it out and go for it! Today I have a half loaf lying around— a product of five days ago. I decide to fix  Bread Uppma for breakfast.  Most Indians refer to bread as ‘double roti,’ or simply bread.

Bread uppma is great for breakfast or a tea-time snack. It is savory and tangy, and, of course, who doesn’t love bread!!

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Bread Uppama

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Bread uppama is great for breakfast or a tea-time snack. It is savory and tangy, and, of course, who doesn't love bread!!

Ingredients

  • 12 slices bread (preferably stale, toasted, and cut into 1-inch cubes)
  • 2 tbsp cooking oil
  • 1 Serrano chili (chopped one whole red chili optional—to your taste)
  • ½ tsp black mustard seeds
  • 8-10 curry leaves
  • 1 cup onion (chopped finely, yellow or red)
  • ½ tsp turmeric powder
  • 2 medium tomatoes (chopped-about 1 cup)
  • ½ tsp salt
  • ½ tsp lemon or lime juice (only)
  • ½ cup cocktail or sautéed peanuts or cashew nuts
  • 1 tbsp fresh cilantro (coriander leaves) (washed and chopped, for garnish)

Instructions 

  • In a large skillet, heat the oil on medium heat.
  • Add the chopped green chili or red chili. Stir a couple of times and add the mustard seeds. Be careful as they splutter.
  • Give it less than 30 seconds, and add the curry leaves. Stir and add the onions.
  • Sauté the onions for about 6 minutes until they are translucent and start to turn reddish in the corners.
  • Add the tomatoes and sauté for another 4 minutes until the tomatoes are soft and the oil starts to surface.
  • Add your choice of nuts (optional) and give them a stir.
  • Now stir in the toasted bread cubes until they are nicely coated with the onion and tomato mixture.
  • Add a ¼ cup of water. Lower the heat and cover the skillet. Let it cook for 2-3 minutes.
  • Remove the lid, sprinkle the juice of half a lemon/lime, and stir. Cover and let it sit for 5 minutes before serving.
  • Remove to a serving dish and garnish with the chopped cilantro.

Notes

You can add the nuts as a garnish as well. 
If you are gluten-free, you can make it with gluten-free bread.
Course: Breakfast, Side Dish, Snack
Cuisine: Indian
Keyword: semolina, uppama
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In Bread

Besan Cheela

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It is the month of February. A good month to visit India. We are on a quick visit to my husband’s brother and family. It is worth the long plane ride to see them again.

The windows are open, and there is a cool breeze passing through the second-story flat. I am up early despite the late night of catching up with each other. I sit, feet curled up on the sofa, reading the newspaper while the sweeper mops the floor. I watch fascinated as she squats on her haunches and runs the old towel she uses as a mop over the marble floor. She does that all the way across the room without getting up to stretch herself. The mop bucket is moved along with her as she keeps dipping and wringing the towel before scrubbing the floor again.

In India, dusting, sweeping, and mopping the floors are a daily affair. Everything smells fresh and clean. The sweeper turns the ceiling fan on full blast. I grab the newspaper before it flies away and weigh it down with a cushion. I wait until the floor dries, then walk across to the kitchen to see what the cook is fixing my nephew for brunch before he leaves for work.

Cook is a thin slip of a girl, barely up to my shoulders but with the energy of a hurricane. I watch as she puts together all the ingredients, questioning her as she goes along. I am out of practice speaking the local dialect, but amazingly she understands me!

I write the ingredients down, and later back home I use it as a quick snack or breakfast pancake! Since it is made from chickpea flour, it is high in protein and very filling.

 

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Besan Cheela (Chickpea Flour Savory Pan Cakes)

Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 2
A quick snack or breakfast pancake! Made from chickpea flour, it is high in protein, very filling, and great before your morning workout!

Ingredients

  • 1 cup chickpea flour
  • ¼ small yellow onion or shallot (chopped fine)
  • 1 small tomato (chopped fine)
  • 1 green chili (optional) (chopped fine)
  • ¾ tsp ajwain (caraway seeds)
  • ¼ tsp cumin seeds (slightly crushed)
  • 1 tbsp green cilantro (chopped)
  • ¾ tsp salt (or to taste)
  • ¼ tsp chili powder (or to taste)
  • ½ cup water (more or less to reach pancake batter consistency)
  • ¾ tbsp cooking oil

Instructions 

  • Add the chickpea flour, turmeric, chili powder, cumin powder, salt, caraway, and cumin seeds in a small deep bowl.
  • Add water, whisking slowly until you get a smooth pancake-like batter.
  • Set aside for 15 minutes.
  • After 15 minutes, stir and add the chopped onions, tomatoes, green chili, and cilantro. Mix well. Make sure you get a nice flowing consistency, not too thin or too thick.
  • Heat a nonstick griddle or broad frying pan over medium heat.
  • Pour a ladle full or half a cup full of batter onto the hot griddle. Spread the batter around the pan in a quick circular motion with the back of a round metal to form a nice even pancake.
  • Let cook for 2-3 minutes until the surface of the cheela starts to darken. Pour a teaspoonful of oil over and around the cheela. If you are not using a tava that has a natural slope to the center, pick up the pan and swirl the oil around a bit.
  • When the edges start to brown, flip the cheela over and cook the other side the same way. If the pan seems too hot, lower the heat a bit.
  • The pancakes should be well cooked with brown flecks. Lift with a spatula and place on a serving plate. I add a dollop of butter as it adds to the taste. You could also fold it in half before serving.       
  • Serve hot with any spicy chutney, tomato sauce, or salsa. I also like it with humus.

Notes

You can also add finely chopped or grated raw vegetables to the mix.
I sometimes like to add 1/4 cup of fresh or dried kasturi methi (ready-made dried fenugreek leaves).
For added protein, I will sometimes add a beaten egg.  
To change things around I will add a half cup of leftover dal to the besan flour along with some chopped onions, green chilies (to taste), and cilantro. Just make sure the consistency is like pancake batter.
Enjoy!
Course: Breakfast, Side Dish
Cuisine: Indian
Keyword: besan cheela, chickpea flour
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In Breakfast

Anda ka Bhujiya (Indian Style Scrambled Eggs)

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Scrambled eggs rolled in with parathas were always a quick and easy go-to for breakfast. It was easy to prepare in a short amount of time for so many kids, and it was substantial!! Along with what we called Tiffin Allu (potatoes), it was a quick fix for lunch on most school days. Some of our friends, tired of their sandwiches, would swap lunch with us, and we would sit and enjoy each other’s meal.

I have also added left-over cooked rice to the eggs as a quick meal. It also tastes great on toast topped with ketchup! My favorite way to have it is with parathas.

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Anda ka Bhujiya (Indian-Style Scrambled Eggs)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Scrambled eggs rolled in tortillas or parathas, a quick and easy go-to snack. Also perfect for egg wraps!

Ingredients

  • 6 eggs
  • ½ medium onion (yellow or red)
  • 1 Serrano chili (finely diced, optional)
  • 2 medium tomatoes (diced)
  • 1 tbsp fresh green coriander (choped)
  • 2 tbsp cooking oil (olive or coconut oil)
  • ¼ tsp mustard seeds
  • ⅛ tsp pepper or cracked pepped powder
  • 3 fresh curry leaves (optional, found at Indian grocery stores)
  • Salt to taste

Instructions 

  • Heat oil in a frying pan on medium heat. Add mustard seeds. They will start to splutter. After about 30 seconds, add the curry leaves and the chopped chili. Stir a couple of times and then add the chopped onions and sauté until onions are translucent and start to brown slightly. About 3 minutes.
  • Now add the tomatoes. Cook, stirring occasionally for about 5 minutes until tomatoes start to lose their moisture.
  • Now add the beaten eggs and stir briskly into the tomato-onion mixture.
  • Continue cooking until the eggs are cooked and not runny.
  • Sprinkle with the chopped coriander and stir a few times.
  • Remove pan from heat and spoon into a serving dish.
  • Sprinkle with the remaining chopped coriander.
  • Serve for breakfast with toast or parathas.

Notes

You can also use all egg whites or one yolk and the rest egg whites. I prefer it with yolks.
For Egg Wraps:
Wrap the scrambled eggs in tortillas that have been lightly sautéed in a frying pan with a little oil.
For parathas:
You can buy a packet of plain ready made parathas at any Indian Grocery Stores. Trader Joe's also sells great Malabar parathas.
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