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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 Dessert

Seviyan Kheer (Vermicelli Pudding)

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My neighbor has sent over some Seviyan Kheer she has fixed for Eid-al-Fitr, one of the biggest Muslim festivals. It marks the end of the holy month of Ramadan, a time of fasting and prayer. Celebrating religious festivals was special in India due to the diversity of faiths. It was common for neighbors to share the sweets prepared to celebrate their festivals, irrespective of religion. This was especially so in smaller towns than big cities.

Seviyan, is made out of roasted vermicelli, milk, sugar, plums, cardamom, and almonds. It is a quick fix and a dish most Indians like to make as a dessert. There is also Sweet Seviyan, a dish that does not involve milk.

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Seviyan Kheer (Vermicelli Pudding)

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Seviyan is a delicious dessert made from roasted vermicelli,milk, sugar, plums, cardamom, and almonds.

Ingredients

  • 1 cup roasted vermicelli/seviyan (available at Indian grocery stores—see notes              )
  • 5 cups milk                                                       
  • ½ cup sugar
  • ¼ cup roasted slivered almonds (save some for garnish)
  • ¼ cup golden raisins (save some for garnish)
  • ⅛ tsp green cardamom powder (or take 2 cardamom pods and crush it in a mortar pestle till coarsely powdered—remove husks)
  • 2 drops Kewra water (optional—available at Indian grocery stores)

Instructions 

  • Break the roasted seviyan into several bits.
  • Heat a heavy-bottomed large saucepan on medium heat and add the tablespoon of butter and the seviyan. Stir for about 1 minute.
  • Pour it onto a plate and set aside.
  • Return the pan to the stove, and on medium heat, add the milk and bring it to a boil—about 10 minutes.
  • Once it boils, reduce the heat to medium-low.
  • Add the crushed cardamom and let it simmer uncovered for about 15 minutes until the milk is reduced slightly. Stir often, scraping the sides and bottom to avoid the milk sticking and burning.
  • Add the roasted vermicelli and let it cook for about 2 minutes.
  • Add the sugar and stir to dissolve. About 3 minutes.
  • Do a taste test and add more sugar if desired.
  • Add almonds, golden raisins, cardamom powder, and kewra drops.
  • Simmer for another 5 minutes,stirring gently, until the pudding mix is creamy.
  • Pour into a serving dish and garnish with reserved almonds and raisins.
  • You can serve Seviyan warm or chilled.

Notes

1. If you cannot get roasted vermicelli, you can roast it yourself. Add 2 teaspoons of ghee or unsalted butter into the pan and roast the vermicelli for 3-4 minutes on medium heat till golden. Be careful not to burn. Remove from pan and set aside. Now add your milk to the pan and follow the rest of the instructions.
2. Seviyan kheer will thicken as it cools and get a film on top. If you plan to serve it chilled, cover it with cling wrap and keep it in the refrigerator. When ready to serve, mix it well. You can add some heavy cream or half-and-half to thin it out if it is too thick. It should have the consistency of porridge. You can then pour it into a serving bowl or individual bowls and garnish it.
3. Tip: When using a stainless steel pot to boil milk, rinse it with water first, as the milk tends to form a quick film at the bottom that tends to burn.
Course: Dessert
Cuisine: Indian
Keyword: dessert, kheer, pudding, seviyan, vermicelli
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In Recipes

A Valentine’s Day Menu

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One legend of Valentine’s Day is that a priest in the third century performed secret marriage ceremonies for couples as Emperor Claudius of Rome outlawed marriage for young men. The Emperor felt single men would stay more focused as soldiers. The priest was beaten, stoned, and beheaded when the Emperor found out. Valentine’s Day has become a day to celebrate love.

If you want a special meal to celebrate your loved one this Valentine’s Day, here is an easy menu for a delicious Indian meal that can be prepared early and left in a warm oven until you are ready to eat. The dishes are light on spices. You can prepare it a day ahead, zap it on the microwave, and keep it in the warm oven until dinner time.

The heat in Indian food comes from the use of red and green chilies. You can moderate it according to your taste by adding less. If you want to turn it up, add more!!

_____________

Suggestions for an Easy Valentine’s Day Menu

Cocktails

Your choice

Hors d’Oeuvres

Pick these up from an Indian Restaurant or an Indian grocery store. If you have a Trader Joe’s near where you live, they have them as well.

Mini samosas

Pakoras

Dinner

Kala Zeera Gajar Chawal (Black Cumin Carrot Pilaf)

Chicken Chatpata (Spicy Chicken)

Palak Allu Sabzi

Bread – Any kind of flatbread. Naan, Paratha, Roti /Tortilla. These are all available at the Indian Grocery Store, Whole Foods, or Trader Joe’s.

Dessert (Any or all)

Seviyan Kheer (Vermicelli Pudding)

Gajar Halwa

Vanilla  Ice Cream topped with Kesar Mango Pulp (These cans are available at the Indian grocery store).

 

 

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In Recipes

Hara Sem Allu Sabzi (Sautéed Green Beans and Potato)

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I decided to try and grow green beans in my little garden plot. I researched planting and growing on the internet and followed all the tips to grow it in my planting zone. So I was excited when the beans started to sprout and grow. I even got enough to cook two lots of sabzi (sautéed vegetables) with them. Then we had an off-season heat wave which my poor bean plants succumbed to. Hopefully, I will have better luck next time.

Beans and potatoes are an easy vegetable to cook. You can use it in a wrap or serve it with dal, rice, and roti.

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Hara Sem Allu Sabzi (Sautéed Green Beans and Potato)

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Beans and potatoes are an easy vegetable dish to cook. You can use it in a wrap or serve it with dal, rice, and roti.

Ingredients

  • 1 lb green beans (or 1 lb packet of frozen green cut beans)
  • 1 tbsp fresh chopped ginger
  • 1 whole red chili (optional)
  • ½ tsp chili powder (more or less, to your taste)
  • 1 tsp salt
  • 2 medium potatoes (scrubbed, peeled, and cut into 1-inch cubes)
  • 3 tbsp cooking oil (your choice)
  • ¼ tsp garam masala (optional)
  • ⅛ tsp asafetida (optional)

Instructions 

Preparing the Fresh Green Beans

  • Check the beans and discard any moldy or discolored ones.
  • Wash beans several times, rubbing them with your fingers to remove any dirt. Drain in a colander.
  • Before cutting the beans, take the stem end off by breaking it with your fingers. This also removes the bean string/vein running down the top side of the bean.
  • You do not have to cut the tip if it's tender, but I prefer to.
  • Now you can gather several beans together on your cutting board and cut them into 1-inch bits.
  • Often at the grocery store, you can get beans in plastic bags already prepped. All you have to do is wash and cut them. When you are done prepping the beans, set them aside while you start cooking the masala.

Preparing the Frozen Green Beans

  • If you are using a frozen pack, empty it into a colander and give it several shakes to eliminate any frozen ice crystals. This way, you can monitor the water while cooking and not end up with soggy beans.      

To Cook

  • In a wok or skillet, heat oil on medium-high.
  • Add the whole red chili, and let it change color a bit, about 30 seconds. The fumes are pretty strong, so try not to inhale too deeply!! Add the asafetida (optional) and stir.
  • Add the chopped ginger, wait 30 seconds, stir, and then add the turmeric, chili, and cumin powders.
  • Stir and add the potatoes. Sauté for 2 minutes before adding the freshly cut or frozen beans.
  • Stir well until the beans and potatoes are nicely coated with the masala.
  • Add 1/2 cup of water and the salt.
  • Cook on medium-low for about 15 minutes till potatoes and beans are tender.
  • Transfer beans to a serving dish and sprinkle with garam masala or paprika if you prefer.
  • Serve with any  Indian meal. You can also use it in a wrap with roti, paratha, or any flatbread.

Notes

You can omit the potatoes if you have to watch your starch/carb intake.
Course: Side Dish
Cuisine: Indian
Keyword: green beans, potatoes

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Saada Ubala Hua Saphed Chavaal (Plain Boiled White Rice)

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Next to wheat, rice is one of India’s leading food staples. Most dals and curries go well with plain boiled white rice. In India, a majority of households use plain cooked rice in their meals at least once during the day. There are different types of rice:

Short-grained—high in starch and tends to be sticky

Medium-grained—longer and a little chewy when cooked

Long-grained rice—less starchy with a firmer texture and excellent for pilafs.

The popular Basmati rice is a long-grained rice grown at the foothills of the Himalayas, both in India and Pakistan. It is mainly used for pilafs and Biryanis and has a nutty popcorn fragrance. The name Basmati originates from the Sanskrit word Vasmati which means fragrant.

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Saada Ubala Hua Saphed Chavaal (Plain Boiled White Rice)

Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 4
A leading food staple in India, most dals and curries go well with plain boiled white rice.

Ingredients

  • 2 cups white Basmati rice
  • 3¾ cups water

Instructions 

  •  Place the rice in a medium bowl.
  • Half-fill the bowl with water and wash the grains by gently sifting and rubbing the rice with your fingers. Do this at least 4 times.
  • Now add enough water to the bowl just to cover the rice and let the rice soak in the water for 15 minutes. (You can skip the step if you are in a hurry, but add 4 cups of water when boiling).
  • Rinse and strain the rice through a rice or fine strainer under running water.
  • Transfer the rice to a medium pot and add 3¾-cups of water.
  • Stir the rice and bring the uncovered rice to a boil on medium heat. It takes about 15-20 minutes.
  • Once it comes to a rolling boil, lower the heat to low, stir gently, and cover the rice with a tight lid.
  • Let it simmer on low for about 15 minutes. Try not to uncover the rice and stir at this stage, as it will allow the steam to escape, making the rice drier.
  • Turn off the heat and let sit undisturbed for 5-7 minutes. Remove the lid and fluff the rice with a fork by gently lifting the rice up all around the pot, and-breaking up any clumps.
  • Transfer to a serving bowl or dish when ready to serve.
  • Plain boiled rice tastes good with any dal and any curried-style meats or vegetables. You can serve it as a meal with the usual array of pickles, raitas, papads, and chutneys.

Notes

Test for Doneness:
Crush a few rice grains against a flat surface to test for doneness. If it feels grainy, then the rice is not done. If that happens, sprinkle about a tablespoon of water over the rice and let it sit on low heat for 5 minutes. Or, you can place it in the oven at 180F temp for 10 minutes.
Stovetop and Oven Method:
Cook the rice on the stovetop in an oven-safe pot. Set your oven to 180 F. Once the water nearly evaporates and pits start forming on the rice's surface, turn off the heat and transfer the cooking pot to the oven. Let it bake for about 20 minutes until done.
Boiling Rice in Lots of Water:
Another way to fix rice is to wash and rinse the rice as above. Then in a pot, add about 4 times the water as rice (1:4 ratio). Bring the rice to a boil on medium heat, then reduce the heat and let the rice cook for 15 minutes. Test the grain to see if it's almost done. Turn off the heat. Now strain the rice through a rice strainer or fine sieve. Be careful of the steam! When all the water is drained, give the sieve a shake and put the rice back into the pot Cover with a tight lid and let it sit for 15 minutes before you fluff it.
Most Indian households, when using this method of cooking rice, save the water that has essential minerals and nutrients to drink later. This is especially so in the southern states of India where "kanji' (rice water ) is used as an energy booster for its healthy nutrients.
When we were kids and had an upset stomach, Mama always gave us plain soupy boiled rice and plain yogurt with pepper and salt to settle our stomachs. I still do that to this day whenever anyone in the house has an upset stomach.
Before synthetic starches came on the market in India, this starchy water (kanji) was diluted and used by our dhobis (people who washed our clothes in the absence of washing machines) to starch cotton shirt collars, kurtas, saris, and cotton table linen.
Be aware that cooking times may vary in higher altitudes, and you may need to increase the water by about 1/4 ounce and the resting time by about 5 minutes more.
If you are using white rice other than Basmati, follow the cooking instructions on the packet. Also do this when you are using a manual or electric pressure cooker, microwave oven, or rice cooker.
Course: Side Dish
Cuisine: American, Indian
Keyword: Basmati, rice
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In Main Dishes

Amritsari Chole (Spicy Chickpeas Curry)

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I have invited family over for tea. I decide to give them heavy snacks so that they do not have to worry about dinner. To make it easy on myself, I order samosas from the local Indian Grocery store and fix Chole Batura myself. That along with some homemade Gulab Jamuns should complete the meal. I have several chole recipes I’ve used over the years, but decide to use one I morphed from several recipes. I am a little apprehensive, but the verdict was “Deeelicious!” I am very grateful for supportive and appreciative family!

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Amritsari Chole (Spicy Chickpeas Curry)

Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Servings 6
A traditional, Punjabi style mouth-watering chickpea curry that your mother-in-law would love!

Ingredients

  • 2 cups Kabuli chana (chickpeas, garbanzo beans) (Sorted, cleaned, rinsed well, and soaked overnight in 5 cups water)
  • 4 cups water
  • 2 small cinnamon sticks
  • 3 pods black cardamom
  • 2 bay leaves
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp mango powder Or dried pomegranate (available at your local Indian grocery store)
  • 1 tsp red chili powder (optional, add more or less depending on your taste for spiciness)
  • ¼ tsp baking soda (optional)
  • 1 tsp garam masala powder (or to taste)
  • ½ tsp salt (or to taste, more or less)
  • 1 large (5-6 oz) onion (finely chopped)
  • 1-2 fresh green chilis (slit in half or finely chopped to release the seeds into the curry—the seeds add the fire in your mouth sensation, optional, to taste)
  • 4 medium tomatoes (finely chopped)
  • 4 tbsp cooking oil
  • 1 kettle hot water (keep handy to add as needed—I always keep a kettle of water hot water on hand when I cook)

Instructions 

To Cook the Beans

  • After soaking, rinse, and drain soaked beans and place them in a large pot. Add approximately 4 cups water of enough to cover over the beans, at least two inches.
  • Add the whole spices, cardamom, cinnamon, bay leaf, ginger paste, baking soda (optional) and salt.
  • Cover and boil on medium high for approximately  50 minutes until the beans are soft. If they start to dry out, add more hot water.
  • Once the beans are cooked, remove from stove top, and set aside.  

To Tadka / Tempering

  • In a large pan or wok, heat the oil over medium heat, and add the chopped onions.
  • Fry the onions until they are golden brown, Approximately 7-8 minutes.  
  • Optional: Add slit green chilies and fry for a minute.
  • Add the chopped tomatoes and ginger and sauté until the tomatoes are cooked, and the oil starts to surface on sides of the pan, approximately 10-15 minutes.
  • With a slotted spoon, carefully add the cooked chickpeas, but reserve the water (you can strain it ahead if you like).
  • Sauté the chickpeas for about 5 minutes, and then add all the spice powders and stir for a minute.
  • Now add the strained stock (add some hot water to the stock if it isn't measuring 3 cups of liquid). You need about 3 cups of liquid to continue cooking.
  • Cover and simmer on medium low, stirring occasionally, until the gravy thickens.
  • Uncover the pot and mash some beans against the inside sides of the pot to thicken the gravy. Check for salt. The finished beans should be soft and blended and a bit mushy, with a thick gravy. If the water dries out during cooking, add a little more hot water.
  • Pour into a serving dish when done and garnish with any of the garnished items given.
  • Serve with batura, naan, tandoori roti, or just samosas. You can also enjoy it with boiled rice or any kind of pilaf. 

Notes

You can boil the chickpea beans with two black tea bags or two teaspoons of black tea leaves tied in a muslin cloth, if you want a dark color. Tea is caffeinated,  so I leave it out in the interest of some of my siblings who are off caffeine.
You can add to or substitute the green chilies with one teaspoon of degi mirch (Kashmiri chili powder) if you want more of a reddish color. It packs some heat, so handle according to your taste!
If using a pressure cooker, boil the beans following the directions in the manual, but undercook it by 5 minutes, so you can finish cooking it on the stove top to the consistency you like.
If you do not want to hassle with soaking or boiling the chickpea beans, or are short on time, you can also replace the boiled and cooked beans with 4 cups of organic canned beans. Just rinse and drain them.
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: chickpea, chole, curry

Golden Temple Photo by Laurentiu Morariu on Unsplash

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