Bread Upma

2 cups chopped bread
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 teaspoon mustard seed
1 teaspoon turmeric powder
1 tablespoon white lentil (split urad dal)
3 curry leaves
1 red chili
1/2 cup buttermilk or water
1- 2  teaspoon oil
salt

Generally day old crusty bread is used for this recipe. I like to use rustic bread like Pugliese bread. Heat a teaspoon of oil in a wok. Add mustard seed, split urad dal(white lentil), red chili,curry leaves and turmeric powder. Once the mustard seeds begin to splutter, add the onions and bell pepper. Saute until the onions and bell pepper are cooked. Toss the bread cubes in buttermilk/water to coat them. Using buttermilk, gives the bread a tangy taste. If you don't like buttermilk or for a vegan option, use water. Add the bread cubes to the wok. Stir to incorporate the bread cubes with the onions and bell pepper. Add salt. You can continue cooking the bread upma on the stove top for another 10-15 minutes until the bread cubes are crunchy.

Instead of cooking on the stovetop for 10-15 mintes, I prefer to put the bread upma in the oven for a crisp and crunchy texture. Preheat the oven to 320 degrees. Spread the bread upma on a tray and put it in the oven for 12-15 minutes.

Panzanella

                                                                      
                                                 2 cups  old bread chopped into small pieces
                                                 1/2 cup chopped tomatoes( cut into big chunks)
                                                 1/2 cup  fresh basil torn into pieces
                                                 1/4 cup  olive oil
                                                 1 tablespoon balsamic vinegar
                                                 Salt and Pepper to taste

Use old bread for this recipe. Cut bread into cubes and keep aside. You can also tear the bread into pieces. In a bowl, add chopped tomatoes, basil, olive oil, balsamic vinegar, salt and pepper and stir. Add the cubed bread and mix. Let it sit until the bread softens with the juice of the tomatoes and cucumbers. Don't let it sit for too long or the bread will become soggy. We enjoy tomatoes and basil, so we tend to use it liberally in the recipe. You can also add 1/2 cup chopped cucumbers and 1/2 cup chopped red onions, if you would like more vegetables in your panzanella. 


It is delicious as a first course or salad. 


Enjoy !

Indian Bread with Fenugreek leaves (Methi ka Parantha)

Dough
2 C whole wheat flour
3/4 C water
1 tsp salt
3 C methi leaves, plucked and chopped

Mix all the ingredients in a large bowl, and knead until bound together.  Let the dough sit for some time, about 15 to 20 minutes.  The moisture in the leaves will loosen it a bit.

Making the Bread
Break off a fistful of the dough, roll it into a ball.  Dust the ball generously with flour.  Roll the ball into a circular shape, no more than 6 inches wide and 1/4 cm thick.  You will need to keep dusting both sides with flour to roll it without sticking.  Meanwhile, heat a flat pan (cast iron preferably, otherwise any crepe or non-stick pan will do).  Turn the flame to medium heat and put the parantha onto the pan.  When small, light brown dots appear on the lower side, flip it.  When small brown dots appear on the lower side, take about 2 teaspoons of oil, and pour them onto the parantha, and then flip it again.  Press thoroughly, and then flip so that both sides are cooked in oil, and light brown in colour.  Eat hot with yogurt and chutney or pickle!

Note: Instead of whole wheat flour, you can use a mixture of 1 1/2 C masa harina (makki ka aata) and 1/2 C whole wheat flour.  Reduce the water by 2 Tbsp.  You can also use gram flour (besan).