Ingredients:
10-12 Bread slices (Preferably day old bread) or any leftover white bread cut into 1′ x 1″ cubes or slices torn into bite size chunks
1 medium size Onion chopped finely
2 medium Tomatoes chopped
2 -3 Tbsp chopped fresh Coriander leaves
1/2 tsp crushed Ginger
2 tbsp crushed Garlic
1 Green Chili chopped (optional)
1 tsp Cumin seeds
3/4 tsp red Chili powder
1 tbsp Dhania/Coriander powder
1/2 tsp Turmeric powder
1 tsp Tamarind juice
1/2 tsp roasted Kasori Methi powder (optional)
1 tsp grated Coconut for garnishing (optional)
4 tbsp oil
8 tbsp water (approx)
salt to taste
Method:
Heat oil in skillet, add cumin seeds when hot. Add onions. Fry for a couple minutes on medium heat till translucent. Add chopped tomatoes, and fry till tomatoes begin to soften and get pulpy. Next add ginger, garlic, chopped green chili, red chili powder, dhania/coriander powder, turmeric and fry for 1 -2 mins till you get a nice aroma and the oil has begun to separate from the masala. Then add tamarind juice, salt, chopped fresh coriander leaves and water. Stir and mix well. (The water helps combine everything) Lower the heat again and add the cubed bread pieces. Mix gently till all the bread cubes has been coated with the cooked masala. Sprinkle some more water if necessary. Cover and let the bread take in the flavors on low heat. Stir a couple times… Garnish with kasori methi and grated coconut.
10-12 Bread slices (Preferably day old bread) or any leftover white bread cut into 1′ x 1″ cubes or slices torn into bite size chunks
1 medium size Onion chopped finely
2 medium Tomatoes chopped
2 -3 Tbsp chopped fresh Coriander leaves
1/2 tsp crushed Ginger
2 tbsp crushed Garlic
1 Green Chili chopped (optional)
1 tsp Cumin seeds
3/4 tsp red Chili powder
1 tbsp Dhania/Coriander powder
1/2 tsp Turmeric powder
1 tsp Tamarind juice
1/2 tsp roasted Kasori Methi powder (optional)
1 tsp grated Coconut for garnishing (optional)
4 tbsp oil
8 tbsp water (approx)
salt to taste
Method:
Heat oil in skillet, add cumin seeds when hot. Add onions. Fry for a couple minutes on medium heat till translucent. Add chopped tomatoes, and fry till tomatoes begin to soften and get pulpy. Next add ginger, garlic, chopped green chili, red chili powder, dhania/coriander powder, turmeric and fry for 1 -2 mins till you get a nice aroma and the oil has begun to separate from the masala. Then add tamarind juice, salt, chopped fresh coriander leaves and water. Stir and mix well. (The water helps combine everything) Lower the heat again and add the cubed bread pieces. Mix gently till all the bread cubes has been coated with the cooked masala. Sprinkle some more water if necessary. Cover and let the bread take in the flavors on low heat. Stir a couple times… Garnish with kasori methi and grated coconut.
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